The Dichotomy of Food Among Us: Jodhpur vs Kolkata

The Dichotomy of Food Among Us: Jodhpur vs Kolkata

 

Though prima facie these cities entail starking levels of contrast, they are intimately interwoven with confluence of creed, food and culture. For example- Keemar Doi Bora is one Bengali dish that even if you are a Rajasthani, love Dahi Bada and meat? Then this Bengali dish will have you falling in love with it at first bite.

 

It’s tough. When in India it’s really tough for oneself to decide what to eat, what not to, which cuisine to try, which one to not- Eastern, Western, Southern or Northern ?!

India is home to 29 states each with completely varying cultures and religion, while the nation serves to the world’s food platter by contributing with approximately more than 31 cuisines! 

 

 

 

 

 

 

 

 

 

 

If names of dishes like Mirchibada, Mawa Kachori, Ghewar, Pyaaz ki Kachori, Dal Bati Churma & Kair Sangri tickle your taste buds then you have definitely visited the regal land of Marwar- Jodhpur. Or if you’ve eaten juicy dishes like Puchka, Mishti Doi, Sandesh, Roshogulla, Macher Jhol & Kathi Rolls you’ve embraced the savouries of kolkata. 

 

History of Indian Cuisines

Indian cuisines have evolved over 5000 years. With every direction you move in every 80-100 miles you’ll be awestruck by how the culture, language, religion, food, its ingredients, way of presentation and cooking change. Development of Indian cuisines has happened overtime with the influence of trade links, immigration patterns, rulers and religions. 

Indian food culture is a reflection of inspiration from neighbouring countries and immigrants such as Mongolia, Persia, Nepal, Mughal culture and China basically with a tint of all the food cultures 

There’s no limit to the diversity of Indian cuisines!

 

Marwari Cuisine is both a reflection and amalgamation of Chinese and Mongolian cuisines while it also stands out with its own uniqueness This side of the country has a balance of both non-veg and veg food. People and food both are at extremes in Jodhpur either extremely spicy, sweet or tangy! Thus the Marwaris as sweet tooth follow one thing during the presentation, when you sit to have authentic marwari food sweets are served before, during and after the meal too!

Bengali Cuisine is known for its milk-based sweets which too is an inspiration from Portuguese friar Sebastien Manrique!

India is not only a diverse country in itself but also a reflection of various other country’s cuisines and cultures. For example Tres Leches cake is one popular 3-milk dish originating from Mexico, Latin America & Nicaragua. A reflection of which can be seen in a Bengali dish- RossoMalai.

 

 

Contrasting Cooking Methods

Frying and steaming are two most used methods of cooking in Eastern side while Baghar or Tarka (Tempering),Talna (Frying) & Bhunao (Sauteing and Roasting) are used in the Western side.

 

Main Ingredients

Mughals were fond of milk and milk proteins such as paneer & ghee and oil which has an impact on the whole nation’s food platter! Any corner you go to you’ll find these there. Specifically, in Northern and Western India where the food is incomplete without these ingredients. 

Rice is one of the traditional ingredients in the eastern region due to the abundant rains. Dishes likewise use an assortment of nearby vegetables.Other mainstream fixings are Paanch Phoran, a blend of five flavors – white cumin seeds, onion seeds, mustard seeds, fennel seeds, and fenugreek seeds. While, the sweets made are majorly dependent on dairy products.

Whereas, on the western side due to less rainfall and dry land wheat plantation is more. Rajasthan is known for its availability of spices and the abundant use of oils. The food here is on the extremes, either it’s extremely spicy, sweet or sour. Similarly, Gujarat however has a sweeter taste to all of its recipes. Maharashtra is well-known for its Malvani (Beach-front) cuisine which includes new coconut-based hot and harsh curries with fish and fish. Goan food is rich, interesting, and emphatically seasoned by coconut, red chilies, and vinegar.

 

Top 8- Must try if you are in & around Kolkata:

1. Mishti Doi- world famous sweet yoghurt recipe

         

      2. Chingri Macher Malakari – fish curry

       3.Sandesh- a traditional sweet dessert recipe from bengal made with sugar, paneer, & flavorings-                cardamom and saffron

       4.Rasgulla- another bengal-famous sweet made with paneer and sugar.

        5.Jalfrezi- a unique dish from British Raj originally made to use leftovers, a type of curry made by               frying marinated pieces of meat, paneer, or vegetables in various spices- turmeric, coriander,                   cumin.

         6.Jhal Muri- Bhel with the authentic Bengali touch of roasted lentils and coconut chunks.

        7.Kathi Rolls- A dish that Bengal takes pride in! Thin chapatis wrapped with a filling of skewer-                     roasted succulent meat kebabs.

         8.Keemar Doi Bora- ‘Keema doi bora’ is fried meatballs in sweet and spiced curd. This dish is                     generally made with mutton or chicken keema. But one can actually try soya keema to get a                     vegetarian version of the dish. We have tried to simplify the dish for you.

     Top 8- Must try if you are in and around Jodhpur:

 

1. Mirchi bada- Ultra spicy Chilli fritters with spicy potato stuffing, it is the most favoured snacks in Rajasthan!                                                                                                                                   Surya Namkeen, Jalori Gate, Jodhpur

.       2.Ghewar- a mouth-watering Rajasthani sweet dish made with a crispy tart-like base with a                         flavourful Rabdi on top Maida, ghee, milk, cardamom and saffron flavours soaked in sugar syrup.             Jodhpur Sweets, 9th C road, Sardarpura, Jodhpur.

       3.Dal Bati- An all time favourite of Marwaris, which is loved all over india! Dal is served with wheat              dumplings with pickle, garlic chutney, and papad on the side!                                                                      Bhawani dal bati churma, Shop No.77, 1st Chopasni Rd, I.D.B.I Bank, Sardarpura, Jodhpur.

        4.Pyaz ki Kachori- a fried pastry filled with a spicy onion filling, another snack without which                         Rajasthani cuisine is incomplete!                                                                                                                   Manak Chawk, Jodhpur

           

        5.Laal Maas- a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania               chillies.                                                                                                                                                           Kalinga restaurant, near Station Rd, Ratanada, Jodhpur.

           

         6.Kadhi-Sogra- The most authentic dish of Rajasthan. Kadhi is a thick gravy based on gram flour                to which dahi is added to give it a bit of sour taste and Sogra is a thick base pearl millet chapati!              Shiv Shakti Restaurant, Kankani, Outskirts of Jodhpur.

         7.Gatte ki sabji- Curry made with gram flour dumplings (steamed and lightly fried) and tangy gravy              made up of tomato, buttermilk and spices.                                                                                                     Shandar sweet home, Jalori Gate, Jodhpur.

         8.Raab- A thick broth made from millet (bajra) flour and buttermilk, which is heated and fermented               in an earthen pot & mixed to make a thick sauce. This is my personal favorite!                                          Gypsy Dining Hall, 9th C Road, Jodhpur.

             

So feel free to add these dishes to your food bucket list for whenever you are planning on visiting            Jodhpur or Kolkata!