Continuing with our monthly theme of local foods of India, this time we travel to the Western states of India to discover some local cuisines of these regions.

 

Rajasthan, known for its unique spices and authentic taste due to its royal history, enjoys a special place in the heart of food lovers. One of their most authentic foods is Daal Bati Churma, the identity of Rajasthan. The crunchy batis dipped in ghee (clarified butter)  along with spicy dal (pulses) and sweet churma can make your taste buds drool in your mouth.

 

Gujarati cuisine is one of the oldest culinary treasures that India has and there is a huge variety of dishes. They use a lot of sugar, tomatoes, and lemons in their vegetables and one such food that is really flamboyant is Khandavi which is made with a mixture of chickpea flour (besan) and yogurt.

 

The food of Maharashtra is known as Marathi food which is usually spicy in taste. Pav Bhaji, Vada Pav are some famous Marathi food but Misel Pav is one the tastiest in Maharashtra. Misel is prepared with lentils, sprout dal, chickpeas (chana) etc. and is served with bread (pav).

 

Goa has a lot of Portuguese influence even in its food. Goan food includes rice, seafood, use of Kokum and a lot of vegetables. Goa is famous for its Kokum Juice which is basically a refreshing cool drink made from the extract of kokum fruit (garcinia indica.).

 

Madhya Pradesh is a state of royalty located right at the center of India. And just as the state is in the center, the cuisines are widespread all over India. One such food which has gained a lot of popularity now is Poha. While most people think it started in Maharashtra, it originated actually in MP and comprises of flattened rice, vegetable, peanuts, curry leaves, and is topped with lemon and coriander leaves. 

 

Enjoy all this information in podcast format now.

 

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