State of bliss

The Bhakri-a kind of rough,flat bread is made using Jowar,Bajra or Ragi. Jhunka however,tastes best when accompanied by the jowar variety. The Jhunka is cooked using Gram flour and onions and seasoned with spices like curry leaves,coriander,cumin and garlic to give it its traditional fiery taste. For a great culinary experience try a little Thecha (dry pickle made with green chilies) too and wash down with a cold glass of Mattha (spiced buttermilk).

Idiyaappam
Idiyaappam-not to be confused with the more commonly available appam-is hugely popular on the breakfast menu in Kerala as well as Tamil Nadu. Cooked with rice flour (mostly red,but at times white) and served with sweetened coconut milk,chicken korma or egg curry,the spicy variety of the noodle like delicacy is sometimes also tempered with onions and curry leaves for that extra tadka. Idiyaappam has its origins down South in the town of Tirunalvelli from where it traveled as far as Sri Lanka with the Tamiliian population. Javits Rajendran,a student of Spicer College says,“When I was small boy there was always idiyaappam and coconut milk with sugar waiting for me in the morning and I loved it!”

Macher-Jhol
Bengali cuisine,synonymous today with sweets and fish,is deeply rooted in culture,history and essentially in its topography. With a lot of water bodies surrounding the state both fish and rice seemed a natural option as a staple diet for the people of the state. So,out of necessity emerged the Macher-Jhol that has now become the identity of Bengali food. The delicacy is a fish stew where the fish is lightly fried in mustard oil and added to a watery gravy with the most basic of spices and accessible vegetables. It is usually served with a hot platter of plain rice (Bhaat) and serves as a wholesome meal. Abhijit De,owner of Radhika Restaurant that specialises in Bengali food says,“People are becoming more experimental and outgoing with their tasting experiences because of which the staple,ordinary diet of a particular region has become exotic fare in another. However,the beauty of any recipe,whether foreign or familiar,lies in its simplicity.”

Makke di Roti aur Sarson da Saag
Who hasn’t heard of the quintessential Punjabi delight that has taken the taste buds of the country by storm? Originating in the green field of the North,this essentially winter food comprises of a rich gravy made from mustard and spinach along with Makke di Roti (corn bread). Tejpal Singh Gandhi,owner of The Great Punjab (renowned for its Punjabi cuisine) says,“ There was a time seven to eight years ago when no one in this city had even heard of them but now things have changed and they are very popular now. The dish is served with a dollop of pure desi ghee and gur to retain the original flavour and replicate the Punjabi experience.”

Gushtaba
Kashmir has always been equated with its exotic locales so how could the food habits of the people be far behind? Even the most ordinary of fares are cooked with great care and special masalas. One such culinary delight is the Gushtaba. The recipe requires the use of fresh,crushed mutton that is made into balls and submerged in a curd-based gravy with Kashmiri masalas and served with rice. Rattan Bhat owner of Wazwaan restaurant,says,“Most Kashmiri people are non-vegetarians,which is why you will find a lot of mutton and chicken based recipes in their diet like Gushtaba,Murg-e-Wazwaan,Rogan Josh and Tabak Maaz. ”