India 2021 – List of Posts
An ode to Mum’s cooking, delicacies from India
Review: Grand Hyatt Goa, India
COVID Testing in New Delhi, and airport sleeping pods
Review: Plaza Premium Lounge, New Delhi International
Review: Air Canada New Delhi to Toronto, Signature Class Cabin
One of my primary reasons for missing India, is my mom’s cooking. Specifically, home cooked simple meals, that are far from the “curries” that pass as Indian food at restaurants. Below, I showcase what home-cooked meals are like at my place. True delicacies of India are not only regional, they can be unique to each family or kitchens.
Breakfast – Delicacies from India
- Dalia, also called cracked wheat, bulgar wheat, or couscous, is used regularly by mom, for a breakfast preparation. Cooked with onion, mustard seeds, fresh coriander, peanuts, and voila you have a nutritious Indian breakfast ready!
- If Dalia is not for you, you can easily swap the same preparation for another Indian breakfast giant, the humble Poha – flattened rice flakes. Much like dalia, poha has several versions and regional cooking methods across India.
- Uthappam is a Southern India classic loved throughout the country. Essentially, a fermented rice and lentil batter cooked with onions, tomatoes, green chillies, on top.The showstopper here however, is the Molagapodi on the side, which is a powder chutney made with dry lentils, dried red chillies, and mixed in with coconut oil.
- Neer Dosa is one of several versions of the beloved dosa. This delicacy comes from the southern state of Karnataka, and literally translates to ‘Water Dosa’, made with rice batter. Unlike regular dosas you may have heard of, Neer dosa is almost translucent thin, and melt in your mouth. What’s better than Neer dosa? Neer Dosa with coconut chutney!
More importantly, it makes its way to our household through the wonderful neighbours’ kitchen. Gotta love Indian aunties that share food across kitchens regularly, a cultural exchange like none other.
Lunch – Delicacies from India
- Baigan (Eggplant) Chokha is one of my favourite lunch menu items at home. Chokha is a melange of fire roasted vegetables, in this case, fire roasted eggplant, tomatoes, and chillies, mixed in with mustard oil, and fresh coriander leaves. Smokey charred (and peeled) vegetable mix, accompanied by the simple dal and boiled rice, its a flavour party!
- I am lucky to have in-laws that come from Palakkad, a district in Kerela, and borders the state of Tamilnadu. So their plates and palates both reflect the crossover equally well. Or so I am told, and we exchange our affection through food 🙂
Visit to the in-laws usually means a beautiful feast that includes regional delicacies (going left to right in picture below) like the Avial (mixture of vegetables cooked in coconut milk, and curry leaves), Pachadi (yogurt with vegetables, coconut, mustard seeds, with ginger and curry leaves), Lemon Rice, Curd Rice, and Peserattu (Lentil crepe).
Snacks – Delicacies from India
- My snacking habits are definitely not this healthy. But when I visit India, I make it a point to try as many seasonal fruits and drinks as I can. It is common to find fruit and juice vendors across each neighbourhood, and I made good use of that to tuck into some freshly squeezed Sugarcane juice. The vendor was more than happy to see me walk over with a jar every other day, for my fix.
- While seasonal mangoes hog most of the limelight in India, the hidden gems in my opinion are Chikoo (Sapodilla) and Sitaphal (also known as sugar apple, custard apple, sweet sop). Both these fruits have unique flavours and make for great afternoon snacks, or even dessert!
Dinner – Delicacies from India
- Indulgent foods in India, are endless. But Poori makes an appearance in every list – a deep fried bread, made with unleavened whole wheat flour, which mops up those curries really well. In this case, being used to mop up Suran ki Sabzi (Elephant Yam curry), a regional delicacy in many North Indian households, especially made during Diwali.
- This delicious meal below includes some of my favourite items, like the Jowar/Bajra roti (mixed Millet roti), accompanied by Bhindi(Ladyfinger or Okra), Baigan Chokha (described above, fire roasted eggplant prep), Turai Sabzi(Ridge Gourd with split pea lentil), and Moong Dal(Mung bean dal). The array of vegetables eaten in India, and the preparation techniques are truly unique (and regional).
Weeks, or even months before I get to India:
Me: Mom, I will be home for the holidays
Mom: What would you like to eat when you get here?
As soon as I set foot at home:
Mom: What should I make for you to take back to Canada?
Mothers have a way with food, to show affection by feeding you. And if you are like me, you eat an additional portion to show your affection in return.
Off to the gym folks, New Year resolution beckons 😉 Wishing you all a happy 2022 – cheers!