Indian traditional cuisine is an extensive assortment of dishes and the lies in the medley of its spices, herbs, and diverse cooking styles. With a population of 1.3 billion and more than 2000 ethnic groups, India is a treasure house of culture, diversity, and heritage mixed with centuries of foreign influence. Every sub-cuisine is unique with distinct tastes based on the local climatic conditions, religious and cultural aspects but they are all irresistible, alluring and colourful. A peek into some popular Indian delicacies that are also Samudhra’s specialities:
When we think of Indian food, we think of Biryani, that is how deep-rooted it is in Indian gastronomy. It was originally created in the royal kitchens of the Mughals introduced to Indians by Mughal Dynasty. Biryani is an enticing blend of rice, hidden gems of Indian spice and cuts of best meats, all prepared meticulously in a sealed pot to bask in the aroma and flavors to their fullest.
Masala Dosa or the ‘Indian pancake’, is a savory breakfast staple in south India. Although it originated in the southern region of India the dish is now popular across the country. A paper thin crepe made up of a fermented batter of rice, lentils and black gram which is not just delicious and appetizing but also a nutritious meal for any time of the day served with piping hot sambar, chutney and a variety of vegetable fillings.
No food trip is complete without relishing “Chole Bhatoore”. A versatile dish made of chickpeas served along with fluffy, rounded wheat bread that can be a complete meal ideal for all-day lunch or can be a satiating evening snack.
A celebration in itself, Thali is a lavish yet wholesome meal served in a round platter and katoris (bowls) with a variety of dishes that looks like a color palette on the table. It includes a variety of curries both veg/non-veg, curd, rice & roti and a sweet treat at the end of the meal. An Indian way of having meal that is balanced, delicious and enjoyable with the idea that mealtime is a feast time!
While there is a range of lip-smacking vegetarian dishes in Indian cuisine, there is Lal Maas for the meat lovers. It is a traditional Rajasthani mutton curry made up of yogurt, Indian spices and Mathania chili that is distinct to the region. A lovely companion to Beer.
Haleem imparts the royal vibe to the dining table. It is a signature dish created by the Shahi Khanasama (royal chefs) of Nizams of Hyderabad. An aromatic stew made up of Lamb/lentils and always include wheat or barley cooked over a slow flame in combination with mystifying Indian spices & grains soaked overnight.
Dal is representative of an Indian meal. A staple dish every Indian grew up relishing the taste and nutritional value. Dal is a stew made from a variety of lentils or pulses with a hint of Tadka, tempering with garlic, dried red chilies, cumin & mustard seeds.
A crispy fried or baked triangular shaped savory made up of white flour filled with mashed potatoes or other varieties mixed with spices. They are best relished during soul- quenching Indian monsoons and chilly winter evenings. A samosa a day keeps hunger pangs away!
Chicken 65, a very popular entree that gives a tantalizing start to the meal and that’s what starters are meant for to set the mood for food! A fried dish with a striking red color and spicy hot taste originally started in Chennai. The main ingredient for this dish varies such as chicken, cottage cheese (paneer) or selected veggies.
Meals and festivals are incomplete unless ended with a taste of sweet. Malpua or sweet pancakes, a dessert from eastern India – Odisha is made up of flour and semolina served with chilled condensed milk or Rabri. A Mughlai festive pudding, Sheer Khurma is a subtle combination of milk, vermicelli drizzled with pistachios and cashews. Double ka meetha from Hyderabad is a simple yet luxurious preparation of bread slices soaked in hot milk, saffron, and aromatic cardamom.