July 16, 2016

Flavors of India

Traveling in India means food-  lots and of different kinds. When I am with my parents and relatives I experience the Bengali flavors - Ilish mach, kosher mangsho, potoler dolma, post, payesh etc.

When I am meeting Aswin's family I relish the Tanjore marathi flavors or pitla, tokku and kadhi.

The biggest thing that has changed is eating outside. There are many more avenues that offer different kinds of cuisines, many more varieties of Indian food as part of a buffet (it was once available only at five-star restaurants) for lunch and for dinner. I had a chance to experience it in Delhi and in Bangalore. The food for delicious and scrumptious and I saw long lines waiting outside, it was clearly popular.

I was able to also go out for different cuisines this time in India - eat a fish taco at Arbor (Bangalore), a eggplant pizza at Toit (Bangalore) and Asian fusion at Momagato (Delhi). It was great combination of flavors and done perfectly.

It was fun and here are some of my favorite pictures through the trip.

Bengali niramish (vegetarian) plate - rice, dal, alu posto, potoler jhol. Not in the picture saag, doi and aam (mango).

Another Bengali plate: aloo karela sheddo, dhudul er tarkari, aloo bhindi posto, kalai er dal, Rui macher jhol (fish curry) and bhaat (rice). Not in the picture aamer tak (mango chutney) and yogurt.

Akki Roti with bhaji and chutney

Ambe bhaat made by Aswin's grandmother (recipe coming up in the next post)

A small dessert selection from Sattvam in Bangalore

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