Top 5 Foods Every Australian Must Try While Visiting India

 Top 5 Foods Every Australian Must Try While Visiting India

A visit to India is a culinary pilgrimage for many. For international travellers around the world who come to India, having authentic Indian food is as much a necessity as experiencing the rich culture. In spite of its spicy nature, Indian food is well regarded across the world. Moreover, it must be mentioned that there are innumerable Indian food outlets around the globe, some of which are even Michelin starred, which cater to any nationality you can think of.

So if you are an Australian, then it can be said with a bit of certainty that you DO know Indian food. Whether it’s the naan, poppadums or the famous chicken tikka butter masala, Australians recognise their butter masala from vindaloo. But visiting India and having authentic taste is a different ball game altogether. A country with 29 states and 121 languages has a treasure trove of cuisines to offer when one visits. Each state has a rich legacy of their culinary journey since ancient times, where you’ll be lost in the aroma and taste of each dish you taste. However, we can’t let a humble appetite be overwhelmed by going through every dish that the country has to offer but concentrate on the top 5 foods that every Australian must try while visiting India.

Chhole Bhature

Chhole Bhature

This dish is very common across the streets of India. Originating in North India, this dish can be now found across almost all states. Chhole is Hindi for Chickpeas which is cooked by tossing it in an aromatic gravy mixed with special spices. Along with this gravy comes two round, fluffy and mouth-melting Bhature, made from white flour or ‘maida’. Bhature is the fried bread that is fried until golden brown. Chhole and Bhature are made for each other, and one will realise its true glory as it journeys to their tummy.

Dosa

Dosa

The knight in shining armour for Indian cuisine is a staple from South India. This humble dish, extremely popular across India, is easily affordable for the underprivileged class and enjoyed by the upper classes as well. It is a thin crepe prepared from a batter of fermented rice and lentil. Interestingly, you can stuff the Dosa with cheese, onion, tomato or potato masala to add flavour to it. This crispy mouth-watering dish comes with Sambar, a lentil-based vegetable soup, and coconut chutney which are inseparable from the Dosa itself!

The Calcutta Biryani

The Calcutta Biryani

The king of Indian dishes, the pinnacle of Indian gastronomy – Biryani. There are three distinct biryani recipes – Lucknowi, Hyderabadi and the Calcutta style. To create this dish, rice and meat are cooked separately first and then cooked together in the end by forming layers of the same in a large container. Special biryani spices are used along with saffron, rose water to get the heavenly aroma. However, Calcutta biryani is distinct in having the famous boiled egg and potato in the dish, which is unique to only this part of the country and in its entirety guarantees a crescendo of flavours to your taste buds.

Rajasthani Thali

Rajasthani Thali

The thali or platter of the kings from the land of the kings. This wholesome assortment of traditional Rajasthani dishes is well known across the country for its exotic taste and visual splendour. Consisting of Mangodi Aloo ki sabzi (potato mixed with lentils), boondi raita (fried chickpea in yogurt), papad ki kadhi (sour yogurt with gram flour mix), missi ki roti (flatbread), Jodhpuri Mirchi vada (a starter, spicy potato dipped in gram and fried), pithore (gram flour starter), moong dal halwa (a sweet made from moong dal and ghee), jaljeera (digestive drink), jeera rice (cumin seed rice) and at least three types of chutney along with fresh onion tomato salad. You could add lal maas, a meat curry if you are a non-vegetarian but rest assured you won’t forget this meal for a long time.

Khichdi

Khichdi

Derived from the Sanskrit word khicca, meaning the preparation of rice and legumes, this simple dish is made of rice and lentils. Very popular as a comfort food around India, it is the main meal across other countries of the subcontinent as well. Spices like cinnamon, cloves, bay leaves, peppercorns along with ghee are used to make the dish flavourful. You could add some vegetables to it as well. It is the perfect summation of the Indian palate and a sure shot food that gives you a lasting experience of the culinary hotspot that is India.

Nivedita Nagpal

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