Spices and cuisine along your journey
It is believed that food to the body is as necessary as cultivation to the mind. And many a course of history have been conceived through the art of gastronomics. Bad food and good eats have churned the fates of mankind time and again. So, why should it be any different on this historical journey…
Chapter I – Gujarat
While travelling along the line through the ragged salt desert of Kutch, you will come across food that is vegetarian. Bajra and milk form the staple diet. The food consists of chapatis, pulses and vegetables. As we move further east, you will witness the diverse offerings of the Gujarati tradition. Here is some of the food you can start to get acquainted with –
Breads: Bajri no rotlo, Bhakhri, Dhebhara, Thepala etc.
Vegetables: Shev Tameta nu Shaak, Undhiyun etc.
Snacks (Farsan): Dhokla,Khandvi, Khakhra etc.
Gujarati food is a subtle blend of the sweet, salty and the spicy.
Chapter II – Central India and Bengal
This part of the journey has a vast variety in cuisines. While in Madhya Pradesh you will find many sweet based food products- mawa-bati, khoprapak, shrikhand and malpua; another famous cuisine called Bafla is prepared out of Wheat and is savoured with Daal and Ghee. This part of India is also known for the Poha and the Jalebi.
But as you move further east and into Bengal, you are introduced to the famous Bengali cuisine and the use of rather unique and independent culinary styles. Get to know in depth, the several different tastes that the Bengali palate caters to… The cuisine lays a great emphasis on fish and is served with rice which is the staple diet. This part of India is also famous for the confectionaries and the desserts (the Rosogulla and the Sandes).
Chapter III – Bangladesh and the Eastern States
As we traverse along the line and move across the border into Bangladesh, the flavours grow richer and intensified. Salt water fish and sea food is quite prevailent. Some of the popular dishes are Hilsa with mustard, Biryani, the Nihari and the Tandoori gosht(Mughlai or Dhakai preparation), not to forget the traditional Cham Cham (preparation from sweet curdled milk)and the Mishti Doi (home-made creamy yogurt).
We slowly move into the hills of Mizoram and Meghalaya- where people prefer to cook with little oil. Some of the most sought after delicacies are made with ingredients like bamboo shoots and ducks. People in this part of the world eat healthy and avoid the use of oil. Most meals are high in protein and greens since manual labour plays a big part of life and the people love grape-wine.