What to eat on a rainy day in West Bengal

When we think of the exotic country of India, the image that comes to mind is miles of golden shores lit with bright sunshine and fringed with swaying palms. But that’s only half the story;for some months of the year, the mighty monsoon rains sweep the sub-continent, providing a welcome relief from the intense heat preceding this season. 

In West Bengal, the people experience a variety of contrasting climates throughout the year. Those to the south of the state will spend much of the year in tropical savannah conditions, whilst up in the north the humidity can rise to stifling levels with a heat that can climb to 45 degrees Celsius during the summer months. In this variable state, the rainy season comes in addition to a distinctive spring, summer, autumn and winter. The rains begin in July and hammer the state through to the end of September. But it isn’t all rainy day blues at this time of year – this season is essential for the crops of West Bengal to thrive, helping the state to produce the wide array of ingredients that Bengali cuisine has come to rely upon.

As well as providing excellent conditions for crops such as rice and jute to blossom, the mountainous regions towards the north of the state are renowned for their tea plantations and pulse harvests. However, as well as affecting the crops, the rains also affect the way the Bengali people eat. Rainy day favourites become staple daily meals in the home as the population seek to comfort themselves with wholesome monsoon foods.

Without a doubt, the number one monsoon dish in West Bengal is khichuri, an easy one-pot recipe based on the rice and lentils that grow so prevalently in the state. Every Bengali knows the comforting properties of a warm bowl of khichuri and its versatile nature means it can be paired with a wide range of enticing sides. Fried vegetables such as eggplant, pumpkin and potatoes are often mixed into khichuri, whilst crispy pappadums and a selection of mouth-watering pickles and chutneys give the dish a little extra bite. The famous hilsa fish of West Bengal is often served with khichuri for a more substantial meal whilst cauliflower and green peas can add a little extra flavour.

However, the reason khichuri is such a hit in West Bengal is that as well as being seasoned and spiced up with a variety of other ingredients, it can also be served plain, making it an excellent dish for young children as well as a great option for those feeling ill or under the weather. It is even thought to be soothing to an upset stomach.

Although khichuri is usually made with an aromatic type of rice known as gobindobhog, it can also be prepared using basmati – why not try it the next time cold weather strikes? Alternatively, allow the experts to prepare you a meal of authenticIndian food and visit one of London’s best Indian fine dining restaurants for a little rainy day comfort.

5 food festivals cooking up a storm in Delhi

It is said that there are two elements those living in Delhi pride their city on. One is the rich, historical legacy you might expect of the capital city of India; the other is the delectable cuisine, an assortment of sizzling street food and sumptuous specialities drawn together from many of the northern states in the sub-continent.

Delhi is a city that boasts a cuisine worth writing home about; an extensive menu born from the diverse cultures that contribute to India’s heritage. Perhaps it is fitting that it is the culinary destination du jour this month, with five exciting food festivals vying for attention from the foodies. These festivals bring together a range of different cuisines with food tastings, live cooking demos and the opportunity to get up close and personal with a wide variety of delectable culinary offerings from a variety of cultural backgrounds.

1.    North East Festival Carnival

With its winning combination of culture and gastronomy, the North East Festival Carnival offers a range of performances, exhibitions and traditional delicacies,showcasing the life of India’s north-eastern tribes. Sample the specialties preferred by the different tribes and keep your eyes peeled for the dishes prepared with the famous bhutjolokia chilli pepper, one of the hottest chillies in the world.

2.    The Grub Fest

A sophisticated and successful event that was previously held in back in April, the Grub Fest brings together a selection of the best restaurants in Delhi to show off their signature dishes to the world. Expect white-tented stalls, infused with tantalising aromas and the opportunity to pick up gourmet delicacies to take home.

3.    The Asian Hawkers Market

Asian street food is famous the world over – so, what better place for the avid foodie than a three day market celebrating the best of street eating? The vibrant sights, sounds, smells and tastes of an Asian street market will be in full effect here with a focus on the best of the Far East and South East Asia as well as offerings from the hawkers of Delhi.

4.    Foodistan

Claiming the title of India’s biggest food festival, Foodistan is the epicurean highlight of any Indian festival-goer’s calendar. With fashion, shopping and music on offer, there are other activities to indulge in other than those of a culinary nature. However, with over 30 examples of culinary practice from all over India on display, from street food to gourmet cuisine, as well as a host of colourful Indian food markets, nobody could blame you if you were unable to tear yourself away from the food.

5.    Food for Thought

The South Asian Association of Gastronomy can take the credit for this gem, an event which brings together the culinary traditions of India, Pakistan, Bhutan, Nepal, Bangladesh and Afghanistan in a celebration of all things food-related. Expect to star-spot prominent cultural figures - artists, writers and media personalities are often invited to make an appearance and share their own foodie experiences and memories.

If the thought of an Indian food festival has your taste-buds tingling, why not book yourself a table at one of London’s fine Indian restaurants and enjoy all the authentic flavours of the sub-continent, given a contemporary twist?

Eats on the street in Jaipur

The vibrant city of Jaipur is abuzz with action and is drenched in historical glory. From the beautiful faded glamour of the dusky, pink-stoned architecture, to the regal City Palace, this city pulses with all the ancient allure of the East. Described by Lonely Planet as the “gateway to India’s most flamboyant state,”Rajasthan’s most notable city is a place that has enthralled travellers for decades.

As a general rule, Indian cities are considered to be overwhelming for the uninitiated, and Jaipur proves no exception. The streets are alive with the sound of zooming motorbikes whilst cycle-rickshaws weave their way fearlessly through the crazy traffic. Colourful bazaars and markets are packed to bursting with bustling bodies, lively sounds and the mouth-watering smells of sizzling street food.

Street food in India is kind of a big deal. A firm part of a culinary culture that has inspired the menus of some of London’s best Indian fine dining restaurants, the tasty treats you pick up on the streets of India’s big cities are as much of a reflection of the country’s history and diverse cultures as the grand palaces and places of worship you can find all over the sub-continent. From spicy, savoury snacks to sugary, crisp comfort food, it is impossible to go hungry on the streets of Jaipur.

Of course, Indian cuisine might be a blanket term but it does not do true justice to the myriad of cultures and ethnicities that together have created this global favourite. Although there might be certain street food specialities that are recognised all over India, such as the tradition of savoury, deep-fried chaat, specific cities and states will provide their own distinct variations of certain recipes as well as their own signature street food dishes. 

Here are a few Jaipur favourites:

1.    Pyaazkekachori

This Rajasthan favourite is a must-try on the streets of Jaipur. The deep-fried kachoris are irresistibly crispy and the caramelised, onion filling provides a simultaneously sweet and savouryflavour. Enjoy with a spicy tamarind chutney.

2.    Malailassi

A deliciously creamy malailassi is one of the signature drinks of Rajasthan. Look out for the streetsidelassiwala, pedalling his decadent wares. These luxurious drinks are made with thick milk and flavoured with cardamom or a splash of rosewater. Almonds or saffron might be used as garnish but the most important finishing touch is the thick layer of malai, or cream, that rests on top.

3.    Rabri

This sweet dessert is created from dahi, millet flour and rich buttermilk. The mixture is left to ferment for several hours and seasoned with cumin, masala spices or dried fruit and nuts. This creamy concoction can be eaten whilst still warm or cooled and enjoyed as a cold dessert.

4.    Paneer pakora

If fried cheese isn’t the ultimate in decadence then we don’t know what is! Slices of marinated paneer are coated in a spiced besan batter and deep-fried until golden-brown. Just the roadside snack to enjoy during the monsoon storms.

5.    Jalebi

Crunchy knots of sugary deep-fried jalebi are an Indian street food classic. Enjoy with a dish of rabri to take the satisfaction level up to ten.

Breakfast in Bangalore

If the very mention of India evokes heady images of traditional saris, steamy jungle and softly swaying coconut palms, a visit to Bangalore might be something of a culture shock. The number one city of India’s deep south, Bangalore enjoys direct competition with Mumbai for the prize accolade of most successful and progressive city in the sub-continent. Those romantic ideals of a traditional way of life are kicked to the curb in big city Bangalore - this is a modern, urban landscape of fancy restaurants, trendy shopping malls and a cosmopolitan nightlife.

This isn’t to say that Bangalore has fully lost sight of its heritage - its culinary roots can be seen day in, day out, on those big city streets where a mouth-watering array of authentic street food can be found. Whether dining in a sophisticated eatery that rivals London’s best Indian fine dining restaurants or snacking at a street-side stall, Bangalore cuisine can offer something for everyone, with both vegetarians and non-vegetarians well catered for.

But one of the meals that the laid-back and affluent Bangaloreansfavour above all others is a good, hearty breakfast. As a result, the streets of Bangalore are paved with restaurants and cafes offering breakfast and brunch specials. From Western treats, such as fluffy waffles dripping with maple syrup, to traditional Indian idlis, served with a range of chutneys, you can be sure to breakfast with a bang in Bangalore. 

For the Indian food aficionado, there are a few choice breakfast bites that simply must be tried whilst visiting Bangalore. Here are some of our favourites:

Masala dosa

It would be a crime to visit South India and not try a sumptuous masala dosa. These crisp Indian crepes are made from fermented rice batter. Stuffed with a spiced, potato filling, they make a wholesome and filling breakfast meal - hunger will stay locked up ’til lunch.

Meduvada

A traditional South Indian meal that can be enjoyed at any time of the day, vadas are a comforting snack with a super soft texture. They have a similar appearance to doughnuts with a neat little hole in the centre - a perfect treat for a weekend breakfast.

Ravaidli

A quick and easy variation of the traditional rice cake idli, ravaidli are prepared using semolina as the key ingredient. Mixed with coriander, curds and cashew nuts, the rava cakes are seasoned with as afoetida, ginger, curry leaves and green chillies. Consume with spicy pickles or smooth coconut chutney.

Bisibele bath

This is a classic dish from Karnataka and a favorite at times of monsoon. The name loosely translates as ‘hot and sour lentil rice’ and the recipe pulses with flavour afforded by warming spices like nutmeg, tangy tamarind and the distinctively Indian taste of curry leaves.

Kesari bath

Some of us might prefer a taste of something sweet first thing in the morning and Bangalore breakfasts have just the option. Kesari bath is a popular dessert and breakfast food that originated in the state of Karnataka - it is one of the breakfasts that Bangalore does best. Created from rava, milk, fruit, nuts, a few strands of saffron and sugar, the popularity of kesari bath has spread throughout the sub-continent to become one of its favourite sweets.

5 Unusual Indian Spices

If there is one ingredient we think of when Indian cuisine comes to mind, surely it has to be spice. Visit any Indian market and you will find a fascinating selection of spices, coloured every shade of the rainbow, ready and wiling to add texture and flavour to all manner of Indian dishes, from curries and stews to drinks and desserts. In fact, the addition of certain spices to any Western recipe, such as the classic Sunday roast, has the power to transform a once familiar dish to exotic, Eastern fare.

Those of us that like to extend our knowledge of Indian food beyond the menus of London’s best Indian fine dining restaurants and dabble a little in our own kitchens may already be familiar with the store cupboard staple spices. Bright yellow turmeric is one; peppery cumin another; zesty coriander a third… But then follow a seemingly endless list of variations from asafoetida to cardamom. All have their place and all are unique in their own way.

However, there are a few rather unusual spices that pack a terrific punch of flavour. Here are some of our lesser-known favourites:

1. Kalpasi

This spice grows on the stones found in Tamil Nadu and is prized as it is extremely rare. A dark purple flower, kalpasi is a key part of the Maharastran masala, goda masala, although due to its scarcity it is often left out of the mix. With little to no taste when consumed raw, to get the full effect of kalpasi it must be roasted in oil – only then will its full, earthy fresh flavour be released.

2. Kewra

The leafy green kewra plant is grown widely in Orissa and other tropical regions of India. Its fragrant leaves and flowers are utilised to create kewra water, an essence with a similar taste to rose water, an ingredient that features in many classic Indian drinks and desserts. Kewra water was often employed in the decadent Mughlai dishes of the northern states and sprinkled liberally over savoury meals such as biryanis to add a distinctively sweet aroma.

3. Kokum

The kokum is used widely in India although not so much here in the UK. It is a type of fruit, dried out under the hot sun to a dark red colour. In this form it can be added to soups, curries, stews and dal, adding a tangy flavour similar to the effect of the tamarind. Kokum is also consumed in a drink known as kokum sherbert, believed to aid digestion and help cool and refresh the body during the hot, summer months.

4. Guntur sannam

Guntur sannam is one of the most famous chillies of India. It originates in Andhra Pradesh and has a very thick, red skin. Rich in vitamin C and extremely pungent and spicy, the guntur sannam is not for the faint-hearted – it provides a suitably fiery dose of heat to curries and other Indian dishes.

5. Bhut jalokia

The Guinness Book of World Records has awarded this chilli the accolade of the hottest in the world. Originating in Assam, only a small amount is needed to infuse any dish with layers of spice and heat. Bhot jalokia is usually dried, pickled or used in its raw form.