The biggest event of its kind, World Food India brings some of the lesser known delicacies to the table. By Angela Paljor
The herbal zone
While the market is buzzing with Ayurvedic products, chef Vishal Abhang has brought back the roots of Ayurveda to the World Food India. “Nomadic cuisine traces its source from the forest. Since people love to have green tea, we have come with a very organic and healthy local tea — Gokhru (also known as Puncture vine, Devil’s weed), which is used as a vegetable when its fresh. But once it’s dry it can be used as the main ingredient in the tea. Corn silk is added to it, boiled and kept aside for 10 minutes and strained,” shares Abhang, who has set up a stall that is minimalistic in design and has terracotta pots for the preparation of the various delicacies.
This nomadic green tea is best known to cure kidney stones. Just a handful of Gokhru, corn silk of a single corn for minimum 21 days. Along with it, Abhang recommends it for the people who desire to lose weight — two-three times a day, best used when prepared fresh, keeping its nutritional value intact.
Next on the stall is neem water — a mix of saunf (fennel), neem leaves and mishri (sugar). The mix is perfect to combat intestinal worms, stomach upset, loss of appetite and skin ulcers. Another one is Murabba, made from maua and sugar syrup for the people who suffer from insomnia. “One table spoon after dinner will be enough to help,” adds Abhang who believes in creating awareness about ingredients and their respective taste.
How can one say no to picklesIJ
Though our pickles do not do justice to the word which originated from the Middle East and means a spicy gravy served with meat — yet it’s a must for all meals. A perfect blend with parathas to rajma-rice.
The stall Pickles of India has an array of spicy achaars served with matthi (pan fried crackers) and papad (thin, crisp, disk shaped item, prominent in the Indian subcontinent). From chilly, garlic to mix vegetable — they have options galore. It will definitely remind you of your mother’s kitchen where food your wishes are fulfilled magically within seconds.
Multifaceted coconut
Use of coconut is not limited to chutney along side Dosa. Daab chingri, (lobster cooked in coconut) is a must if you decide to venture into food street. Boiling coconuts with marinated fresh prawn, pungent mustard and rich coconut cream is not just a gastronomic delight but pleasing for the eyes as well.
For the vegans, Kadala Gassi is a must. A perfect blend of black chickpeas cooked with freshly grounded spices and lots of coconut. It as good as its seafood counterpart.
Mad over coastal food
Three coasts in India, a 7516 km long coastline has various cuisines to offer. It is not limited to Goan style fish fry to Mumbai style chaat. Meen Pollichattu masquerades as a local paan. But for the ones who have an eye for good food, it will not go unnoticed. It’s a traditional Kerala fish preparation cooked in coconut oil. While it does taste best if it’s fresh Karimeen but Delhites have to make do with Pearl Spot fish.
The Northeast flavor
The Indian cuisine is incomplete without tasting Northeastern delicacies — bamboos in particular. If you aren’t familiar with the flavours of the land of red rivers and blue hills, Khorisa Maas is a must. This is fresh fish cooked with bamboo shoots. As the perfectly cooked fish melts in the mouth, the white mushroom-rice creates a tantalising sensation, catalysed by the spicy chilli chutney.
Photos: Pankaj Kumar