After this non-stop marathon month of blogging, I am exhausted, but inspired and restless. I hope it has inspired you guys to try new dishes in your everyday cooking too.
Tiffen and Snacks
Andhra’s Pesarattu has always been a family favourite tiffen but this time I made Pesarattu along with it’s best friend Allam Pachadi (ginger chutney) and the duo is unbeatable. I had a great time deep frying my way through Dal pooris of Jharkand, the sel roti (sweet batter rings from Sikkim) in the strangest of shapes, the tasty egg shoap from Nagaland and the lovely bhaturas (the stuff of dreams). Chhattisgarh’s rice Pakoras are the easiest pakoras you’ll ever find. Badeel was Uttarakhand’s version of poricha paruppu urundais – a yummy anytime snack. The vegetable momos and red chilli dip transported me to north-eastern India.
The curries were all a grand success – the Punjabi chicken Tikka being the best curry forever (BCF), the creamy luscious Pondicherry Fish Assad, the everyday Oriya Dalma (will be a regular on our menu), delicious Bihari Gugni, Delhi’s famous street food Matar Kulcha, Goa’s famous Vindaloo, the absolutely magnificent Mutton Rogan Josh of Kashmir (that can give any restaurant rogan josh a run for its money) and the simple and elegant Sana Thongba from Manipur (a light Paneer and Peas curry). Kerala’s Pal Appams bombed (I waited and waited for the batter to ferment, checking every now and then more eagerly than I waited for my engineering results) but the vegetable stew saved the day – it was just about perfect.
Soups, Chutnies and Dips