Street food in the state of Goa

Goa is a state situated along India’s vast and exotic coastline, and for this reason is it a state also associated with delicious fish dishes, many of which are well spiced. This state was placed under Portuguese rule for more than 500 years when it was first conquered and, as a result, a unique cuisine has developed where east meets west in a fusion of flavours and styles.

In fact, a number of ingredients are commonly used in Goa that are not indigenous to India; they were introduced by western settlers and are now used to create world-famous recipes. Pineapple and chilli are two examples of this; when introduced, these ingredients had a huge impact on food and cookery in Goa and have since been utilised to create a mouth-watering local cuisine that reflects the mix of cultures that call this state home.

But let’s move out of the kitchen and onto the street – for this is where a lot of the culinary magic happens. Street food in Goa is an extension of the exotic fish and meat dishes served in homes across the state, and there’s plenty of choice.

Tourists who visit Goa are often amazed by the substantial dishes and simple snacks sold by these street vendors. A number of dishes from the region have, as stated above, become famous around the world – but for some culinary enthusiast there’s so much more on offer in this state than the usual Goan recipes found everywhere else.

For example, take ros-omelette. An omelette may not sound that exotic, but this particular meal cannot be found anywhere else but on the streets of Goa. Ros refers to gravy and the omelette also includes onions and tomatoes. These are then added to a small steel dish that also contains a chicken or mutton curry; the aromatic spices blend with the omelette and it is topped off with fresh coriander, and is served with bread.

Also take choriso bread – this is a type of sausage bread often sold by hawkers in Goa and is a huge street-food favourite hard to come by anywhere else. It’s made using Goan sausages that consist of marinated pork that is inserted into the bread before baking.

Cutlet bread is also highly popular and unique to Goa. This consists of a patty covered with bread cumbs, or rava, and deep fried. The patty can be made with mince or vegetables and once friend have a crisp outer shell that is as delicious as it is sinful. The patty is served in a Goanpoiee – a type of bread – that often includes a hot, spicy and flavourful green paste.

Finally the chilli fry is another dish traditionally served by Goan street hawkers that deserves a mention – it’s a semi-dry dish given an intense flavour by the inclusion of multiple green chillies; definitely not for the faint of heart! Lemon or vinegar are used to help cool the dish down, and as with most Goan street food it is normally served with fresh bread.

The food of Goa’s streets is unique and delicious, and hard to find anywhere else. To experience authentic recipes here in the UK, visit one of London’s fine Indian restaurants.

Kashmiris love of saffron

Saffron, also known as ‘red gold,’ is one of the world’s most expensive spices by weight. Saffron derives from the flower of the saffron crocus, which bears up to four flowers and can reach a height of 30cm.

Saffron is used in cuisines across the globe. In India, the spice is used in abundance and is added to a vast array of both sweet and savoury dishes. The addition of saffrongives dishes a bright, orange-yellow colour with a honey, almost straw-like flavour.

In India, saffron is not just part of the culinary world; the spice is also used to dye fabric and is added to perfumes due to its distinctively sweet fragrance. Saffron is also used in various religious rituals and ceremonies, for instance, during practices for the awakening of the kundalini.

Saffron grows in very few places in the world, which is in part reason why it is so expensive to buy. Kashmir, located in the north-west of the Indian subcontinent, is one of lucky regions where the spice is grown. In fact, Kashmiri saffron is believed to be the finest of them all; is it recognisable by its maroon-purple hue and when added to dishes, it releases a more intense, potent flavour than other varieties.

The Kashmir region is responsible for producing more than 80% of Indian’s saffron. Globally, however, Iran dominates the market. Unfortunately, it is not uncommon for sellers nowadays to mix high-quality Kashmiri saffron with lower-grade Iranian saffron, and then attempt to sell it as pure Kashmiri saffron.

Most of the Kashmiri saffron is grown in the small Kashmiri town of Pampore. Known to Indian’s as ‘saffron town,’ Pampore sits a few miles from the city of Srinagar. Saffron is harvested in the autumn, during which hundreds of locals travel to the plains to start plucking the valuable flowers. The flower is the only part of the plant which grows above ground and to make just one small pound of saffron, a staggering 75,000 flowers need to be picked – it’s no wonder, then, why the spice is so expensive to buy.

The saffron grown in Kashmir is classified into different grades, depending on the relative amounts of red stigma and yellow styles (the threads) the flowers contain. The strength – and therefore quality – of the saffron is determined by a number of factors, including the amount of style picked along with the red stigma.

One of the most popular saffron-based dishes prepared in the homes and restaurants of Kashmir is Zarda, which essentially is sweet saffron rice. To make this dish, basmati rice is cooked with a number of sweet ingredients, such as milk, nuts, sugar and cardamom – and of course, saffron. Nuts (such as almonds, cashews and pistachios) and raisins are sprinkled on top of Zarda before serving. This aesthetically-pleasing dessert is often served at weddings across India, not just in the Kashmir region.

If you want to sample an authentic, saffron-infused dish, prepared by highly-skilled chefs, then book yourself a table at one of London’s fine Indian restaurants.

Maharashtrian specialities for vegetarians

The authentic flavours of the Indian state of Maharashtra come from a long and rich culinary tradition, dating back thousands of years. As a result, the dishes of this fascinating state are vast, varied and hold appeal for a wide range of tastes. Maharashtra specialises in super spicy recipes as well as soothingly mild ones; with a plethora of options for meat and fish lovers as well as those that follow a vegetarian diet.

In fact, Maharashtra might just be one of the top Indian states for a vegetarian foodie to visit. The most iconic dishes of the state are vegetable-based and whether you are looking for a deliciously tempting street food snack or something more substantial, you can guarantee you’ll find something to your liking on the Maharashtrian menu. Here are a few of our favourites:

1.          Vada Pav

This famous Indian fast food snack is consumed all over Maharashtra and is the ultimate ‘grab and go’ morsel when eating on the run. Vada pav stalls can be found throughout the busy city streets, particularly in Mumbai. It is the Indian equivalent of a veggie burger - a spiced, mashed potato patty, deep-fried to crisp perfection and sandwiched between two halves of a fluffy white bread bun.

2. Poha

A popular breakfast dish in this sprawling state, Maharashtrian poha differs slightly from the recipes enjoyed in other parts of India. This version is known as ‘kandapoha’ and the key ingredient of flattened rice is mixed with plenty of flavoursome onions for extra flavour.

3. Pitlabhakri

The simple food of rural Maharashtra does not mean it is any less flavoursome than the fancier recipes of the state. This vegetarian dal has provided sustenance for people living in the countryside for hundreds of years, but it is now having something of a revival with many successful restaurants in the larger cities adding it to their menus. Served with a warm Indian flatbread known as bhakri, the meal is complete.

4. Bharitbhakri

Again served with the same traditiona flatbread as above, this dish consists mostly of eggplant as opposed to the lentils involved in a dal. Chunks of succulent eggplant are roasted and mixed with spices, tomatoes and chopped onions to form a flavoursome dish laden with texture.

5. Sabudana khichdi

A comfort food favourite in Maharashtra, this dish consists of an unusual ingredient - pearls of tapioca. These pearls are fried with a selection of spices including cumin and chilli pepper and combined with chopped green chillies and nuts. A popular breakfast meal and street food, it is also a dish that can be enjoyed at certain times of ritual fasting.

Indian cuisine is beloved by vegetarians the world over due to the mouth-watering array of options it lays on. Visit one of London’s best Indian fine diningrestaurants to experience a variety of vegetable-based sides and mains, created from the freshest produce and inspired by the traditional recipes of India. Although based firmly on authentic flavours, the dishes on these innovative menus have been given a modern twist to bring them bang up-to-date with the 21st century. Treat yourself and book a table today.

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.