Why you should not try these Dishes when you are in India?
With around 22 Major Languages, 13 Different Scripts, over 720 Dialects, and all 7 major religions within the same country. India is a boring place with unlimited diversity of food. Beyond a point, it gets annoying that one gets to taste a different palette of food after every few 100 miles. Who would want that in place of a set food menu which we get to day after day, year after year.
This dish invented in the 1950’s in the capital city of India, is somehow found in every restaurant. The specially curated tomato gravy, mixed with chicken and cooked in homemade butter, renders a dish which melts in your mouth on the word go. Not only it took nation, but also entire world by storm. It became one of the favourites in London, EU, US, Australia etc.
Unless you want to give up on a bland no curry, non flavoured food, stay away from this dish. It has the power to even convert vegetarians.
This dish was for the kings and the sultans of the past era. The long grained Basmati rice prepared with exotic spices such as saffron, marinade with lamb, chicken, fish or vegetable, delivers us an irresistible Rice dish. If cooked traditionally, it takes almost 4-5 hours of preparations. People are crazy for Biryani in every corner of the country. There are 4 storied restaurants which sell only biryani.
If you want to avoid tasting anything royal, stay away from Biryani when you travel to India.
Rajma Chaval (Rice)
Popular amongst the vegetarians, this dish which finds its origins in the subcontinent of India, finds its place in everyone’s heart whoever has tried it. The red kidney beans with a thick gravy of whole lot of rich spices, can attract you with its smell from miles apart. Mothers trick their children to develop love for food by preparing this dish regularly at home.
This dish is filled with clarified butter, and the red kidney beans taste heavenly. It’s a doorway to heaven, but who wants to go there. Let’s just stick to mortality and avoid Rajma Chaval.
The smooth and creamy yellow lentils tempered with Indian spices and clarified butter (ghee) with a smoky charcoal flavor, is by far the most common dish of India.
This acts like a catalyst to any mundane food accompaniments. Usually consumed by topping it with a generous dollop of ghee, Tadka Dal is one of the few dishes that is indulgent and healthy at the same time – the lentils are packed with proteins and the tempering of various condiments in hot oil or ghee does a good job of unlocking not only a mind blowing aroma but also the nutrition of the spice
If you don’t want to break the myth that mundane can be this tasty, don’t try Daal Tadka. Stick to the pale food combination.
Daal Tadka (Lentils in Indan style)
Daal Baati Churma
They say that this dish is gateway to heaven. This dish is a super hit in Rajasthan, North India and Central India. It’s a combination where ball size dough, made of hard wheat cooked in traditional oven, is served with yellow daal (lentils) soaked overnight and prepared with rich spices and condiments.
The problem is you can not stop at 1 ball of dough. The calm and soothing impact of this dish will push you to take an immediate afternoon siesta. But hey, who wants to avoid a hard word and go for a nap. Hence, avoid eating this heavenly dish.
If you are visiting India,can be a good starting point to get sick and tired of rich and heritage Indian Food. This travel plan is curated for food lovers who want to treat there taste buds and explore local cuisines and stories behind what they eat.