Taste of India

Home to a multitude of languages, cultures, religions, and geographical features, India is a country like none other. Often referred to as a sub-continent, India is the epitome of diversity and its cuisine is no different, with a vast range of traditional and regional delicacies.

Each region in India is characterised by its own unique soil and climatic conditions, agricultural produce, customs and ethnicity, so the cuisine associated with each one is distinctive and special. Individual cooking techniques, age-old traditions, exclusive spices and heirloom recipes are other factors that add an ‘extraordinary flavour’ to Indian dishes. India is also the home of several superfoods such as turmeric, ghee, jackfruit, coconut, amla (gooseberry) and moringa, which are generously used in regional cuisines. In combination with these local ingredients, the herbs and oils in most traditional Indian foods are loaded with nutrients and bring numerous medicinal and health benefits. Here is a look at some of India’s most popular foods.

Masala chai

An integral part of India’s culture, masala chai is a spiced black tea brewed with a medley of aromatic spices. Synonymous with the beginning of each new day, masala chai is often the first thing that is offered when you visit someone. This drink is intrinsic to conversations, meetings and just about any occasion, and though masala chai is popular throughout India it has its roots in the north of the country. While there are several variations, the basic ingredients are black tea, milk, sugar, ginger and cardamom. Other spices that can be used include star anise, fennel seeds, peppercorns, nutmeg and cloves. Masala chai has a rejuvenating and therapeutic effect on the body and is used as a home remedy for common ailments such as occasional coughs, colds and headaches.

Idli sambhar

A staple and healthy breakfast that is predominant in South India, idlis are savoury dumplings made from a fermented batter of rice and black gram. While they are available across India, the soft, spongy idlis are South Indian in origin. Served with coconut chutney (a mixture of ground coconut, coriander, green chillies, etc) and sambhar (made from lentils and vegetables), idlis contain minimal fat and are a rich source of protein and minerals. Since they are steamed they are commonly prepared in large batches, and are many people’s all-time favourite.

Vada pav

A highly enjoyable snack, vada pav is essentially a fried potato dumpling stuffed between two pieces of a bun (called pav). Served with green chillies, mint and a sweet chutney sauce, vada pav is often called a Bombay burger as it originated as a street food in Mumbai. With its medley of flavours, it is a dish that can be eaten at almost any time of day. The ‘poor man’s burger’, as it is also called, is now available and loved throughout India, not just in Mumbai.

Samosa

A triangular-shaped, fried savoury snack filled with potato or curried peas, samosas are all-pervasive in

India. A perfect accompaniment to tea and coffee, samosas are a must for any occasion, be it a party, a get-together or celebration. With a crispy, deep-fried outer layer made of flour, biting into the filling, which could also be lentils or even meat, is a heavenly experience. Although the origins of this dish can be traced to Central Asia and the Middle East, samosas have existed in India from as early as the 14th century. If you are one of those who are calorie conscious, opt for the baked variety rather than the deep-fried one.

Indian breads

An integral part of Indian cuisine is its wide range of flat breads and crepes that includes chapatis, naan, roti, and parathas. Made largely from wholemeal flour that is mixed into a dough, rolled out and heated on a griddle, these breads are served with curries and gravies. Parathas are stuffed with vegetables like potato and cauliflower, and breads like puris are deep fried. While Indian breads are more popular in the northern states rather than the southern, where rice is often preferred, roti and chapatis are available everywhere due to their health benefits. Considered a wholesome food, packed with nutrients and vitamins, chapatis and roti are eaten by a large part of the population. Breads in southern India are made from a wide variety of millets and grains like barley and finger millet, while crepes are made from lentils, black gram and pulses.

Butter chicken

The ubiquitous butter chicken is arguably one of the most famous Indian dishes and the ‘face’ of Indian cuisine abroad. Made with tender chicken cooked in an aromatic silky-smooth gravy, this curry gets its bold flavours from a mixture of spices including ginger, garlic, pepper, chillies, cardamom and cloves. With the goodness of tomato, this dish, which traces its origins to the Punjab, is universally available. Its slightly sweet and savoury flavours makes it a firm favourite not only in India but also abroad, and it tastes best with Indian breads.

Laal maas

A delicious meat curry from the western state of Rajasthan, this is created with meat cooked in a rich sauce of yoghurt and spices, the predominant of which are the native Mathania red chillies from Jodhpur. Definitely not for the faint hearted, this dish involves more spices than many, including more specialised ones like kachri (dried cucumber powder). With generous quantities of ghee, this rich gravy is full of the flavour of garlic and cloves and comes accompanied by Indian breads.

Biryani

A heavenly combination of rice, meat, vegetables, and spices such as saffron, ginger, garlic and cardamom, biryani is a special rice dish associated with festivities and celebration. Every region has its own variations of the dish, with Hyderabadi and Lucknow biryani always vying for the top spot. The ingredients used depend on the region where it is made, and there is a marked difference between the way it is prepared in North and South India. A classic and ever-popular dish that dates back to the Mughal era, biryani has a timeless appeal.

Khichdi

The ultimate comfort food, made from rice and lentils, khichdi is known for its health benefits and is in fact one of the first foods given to young babies. Again, depending on the region, this dish has several variations and is also made from sago pearls and millet. A one-pot dish that is flavoured with ghee, khichdi is wholesome, nutritious, a source of protein, and generally associated with health-giving and curative properties.

Kheer

The quintessential Indian dessert, this is akin to a pudding and is served during festive occasions. There is no standard recipe for kheer, and again it differs from region to region. However it is generally made from rice, broken wheat or vermicelli, cooked in milk or condensed milk, and flavoured with almonds, pistachios, saffron, raisins and other nuts. Jaggery (raw, unrefined sugar from cane or palm) is often used as a sweetening agent instead of sugar for kheer in South India.

There are so many varieties, ingredients and food traditions that Indian food is anything but monotonous or predictable. Given its uniqueness, sampling authentic Indian food must be on your list irrespective of which corner of the country you visit. With such an array of flavours and aromas, it is sure to be a multi-sensory experience beyond the ordinary.