When chefs Saransh Goila and Gary Mehigan taste-tested Hyderabadi snacks, from ‘funky’ gongura pickle to ‘crunchy’ kara boondi

Osmania biscuit is sweet and salty but has a melt-in-the-mouth texture, Mehigan expressed while savouring it with some Irani chai. Further, describing gongura achaar as “funky”, Mehigan said, “You know when the hair stands up at the back of your head, and the heat hits your tongue? That’s the kind of food I love.”

Take a look at the video below

 

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A post shared by Saransh Goila (@saranshgoila)

Mehigan, who has previously tasted boondi, made from fried chickpea flour, described kara boondi as “crunchy, light, mild spicy, and not too hot”. He went on to express that he “loved” fruit biscuit owing to its “little, chewy chunks”.

The duo’s banter, however, didn’t stop there. Goila took to the comments section to express his admiration for Mehigan. “Find someone who can talk about food like Gary does,” he said, to which Mehigan responded, “I love that you bought me snacks….always the feeder…”

To know more about their food adventure, we reached out to Goila on why he specifically picked snacks from Hyderabad for Mehigan to taste.

Stressing that “there is a great blend of cultures in food that dictates the snacking culture in Hyderabad”, Goila told indianexpress.com, “It has a lot of Nawabi, Muslim, and Telengana food influence.”

“The snacks are either really spicy or extremely sweet –like two ends of the spectrum. The biscuit and chai culture has to be the most unique in Hyderabad because of the savoury Osmania and Irani chai for it to dip into. For Dum ke Rote and Karachi biscuits one can only think of Hyderbad!” he added.

 

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A post shared by Gary Mehigan (@garymehigan)

 

Meanwhile, Mehigan was also seen exploring the rich and varied flavours of various other Indian dishes. He captured his food journey in a few posts on Instagram, highlighting the various popular dishes served in Hyderabad and Madurai.

“Time to leave the ‘city of pearls’ Hyderabad but the memory of mountains of haleem and Biryani remains. Sofiyani or white biryani is still my favourite but I figure one last post of our mutton and chicken biryanis @b.w.c.o is worth it. Can’t beat a mountain of chicken and fluffy rice with a big spoonful of lip-numbing chicken 65 on the top,” he wrote on Instagram.

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