A look at the regional delicacies that have won acceptability throughout the country. By Team Viva
Although chef Sanjeev Kapoor was trolled for his reinterpretation of the Malabari curry with cottage cheese, purists claiming that the dish could be considered authentic only when ladled with meat of some sort, let’s reiterate that food culture is all about absorption and assimilation and never about parochialism. Otherwise, the Indian platter would not be as rich as it is. Can you imagine dosa as a strictly regional foodIJ Today it is the entire nation’s favourite breakfast food. So here we present you certain regional delicacies that have won pan-Indian acceptability and wholesomeness. Not only that, each has lent itself to fusion, innovation and become an individual indulgence. Try them through the week.
litti Chokha: This is one of the most popular dishes from Bihar. The staple dish involves a thick bread called litti which is consumed with a traditional curry (eggplants, potatoes, tomatoes cooked with chillies, onions, spices and mustard oil) called chokha. litti is a dough ball made from wheat flour which is stuffed with sattu (roasted chickpea flour) and is usually flavoured with ajwain (carom seeds) and spices, stuffed with a spice mix and is traditionally baked in a tandoor. To enhance the flavour, one can eat it with yoghurt and papad. This dish is also a part of the cultural milieu of Jharkhand and parts of eastern Uttar Pradesh.
The history of litti chokha is quite interesting. It was essentially food carried by the soldiers in ancient times along with dry sattu powder. This dish was chosen as it could last for a day and also provides the person with necessary protein, carb and other minerals. It could be consumed on a long march or during rest hours. This dish also helps the body to retain water content of the body and is consumed with jaggery.
Mutton Rogan Josh: This flavourful and aromatic lamb meat dish is from Kashmir. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon) and in some versions incorporating onions or yogurt. After initial braising, the dish may be finished using the dampokhtak, a slow-cooking technique. Its characteristic deep red colour comes from dried flowers or root of Alkanna tinctoria (ratan jot) and from liberal amounts of dried, deseeded Kashmiri chillies. These chillies, are considerably milder than the ones used usually in Indian cuisine. The spices emphasises aroma rather than heat. Saffron is also part of some traditional recipes.
There are significant differences between the Hindu and Muslim preparation of the dish in Kashmir. While Muslims use praan, a local shallot, garlic and petals of the Cockscomb flower for colouring (and for its supposed cooling effect); Hindus don’t use praan, onion or garlic but add yogurt to give additional body and flavour.
The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.
Bisi Bele Bhaat: It is a signature dish from Karnataka. A spicy rice dish (which translates to hot lentil rice dish) is famous in other parts of the country as well.
The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal, rice, ghee and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp give it a unique flavour and taste. The dish is usually served piping hot topped with a generous blob of ghee and is accompanied by fried poppadums, chutney and salad. It is considered to be a wholesome meal in itself.
It is said to have originated in the Mysore Palace and from there spread across the entire state.
Sarson ka saag with Makke ki roti: This dish is considered to be the pride of Punjab. The corn flour rotis with lots of butter is paired with a preparation of mustard leaves. Since these greens are available in winters, it makes the dish a seasonal delicacy. It is believed that mustard leaves have a heat-giving quality and keep one warm through the biting cold winters.
Poha: The breakfast staple of Madhya Pradesh can also be seen in homes of Maharashtra and Gujarat. Poha is made of processed flattened rice, roasted with chillies, onions, curry leaves, mustard and cumin seeds. It is a high carbohydrate, low fat, quick meal that can be made in minutes.
Vada Pav: The favourite evening snack of Maharashtra, has a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and is incomplete without a green chilli. It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across the country.
Rasgulla: This list would be incomplete without this syrupy dessert from Kolkata. Made from ball-shaped dumplings of chhena (cheese curd) and semolina dough, cooked in light syrup which is made of sugar. This is done until the syrup permeates the dumplings.
The spongy white rasgulla is believed to have been introduced in present-day West Bengal in 1868 by a Kolkata-based confectioner named Nobin Chandra Das.
Das started making rasgulla in his sweet shop located at Sutanuti (present-day Baghbazar).