Travel in the Lockdown, Tour India on Your Plate. #lockdowndiaries #lockdownkitchen #culinarytimeline2020


Leaving aside the COVID-19 plus-minus polls, if anything is reaching for the heights in this lockdown, it is our potential energies. Confined to indoors, a rather demanding job that we could ever have thought of.  More likely so, if we have itchy feet. Having stored so much potential already, releasing it is now a necessity. Our Kitchen is quite a decent place to set it free. No matter what, the states are in a lockdown. Lest we cannot visit the places, let the places visit us. Take a tour around India, right in the Kitchen. Thanks to the innumerable place-specific flavours and sweet-treats, self-made food trailing is a handy alternative to carve out your travel desires. And release your zings, at the same time.

In synergy with the lockdown strategy, the core belief that good food and cooking is rooted in getting the right ingredients has to find a middle ground. Rushing to the market to fulfill your food trail is too erratic a decision for these times. Keep your calm and extract the different flavours improvising with the regular stock.
 

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That being said, I would like to acknowledge the daily-wagers here. They are making things easy-going for us by conveying the root vegetables and fishes right at our doorsteps.


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The best way to chronicle a place is through its distinct food modes.  Tour the Places on Your Plate. #lockdowndiaries #lockdownkitchen #culinarytimeline2020 doibedouin


    Phuchka - Street, West Bengal

    Come evening, we craved for a tangy round of phuchka at our local stalls. Gone are those good times, but not the cravings. Cast your thoughts back to the memories of those long queues, waiting eagerly for your turn. Spicy, crispy crunch balls, downright delicious. Filled with mashed potatoes and chickpeas, perhaps the best dabble to kickstart the foodgasm you always looked for. The ‘tetul jol’ or the tamarind water is somehow the sneaky ingredient that takes it to an unparalleled level on the flavour front. Water infused with tamarind, cumin powder, coriander powder, chaat masala, and lemon, gives it a clarity of flavour that absolutely sets it apart.

    Phuchka recipe doibedouin



    Parse Sorse – Seaside, West Bengal

    If there’s fish, that is synonymous with both family time and travel, then Parse (mullet fish) is surely it. Thanks to the Dada, who cycled out our neighbourhood vending Parse. As with any sea-borne fish, this does not need much fostering. Or else, the flesh would come off. With Parse, an array of option jump in as to how to cook it. But nothing could compete with the Parse-sorse. Mullet fish in the mustard gravy. Unexpectedly, I got them with roes. To ensure you get the best, marinate it with the turmeric powder, mustard oil and salt. And allow it to get pickled in to get the optimum flavour.

    I whipped the sorse (mustard) mix from mustard powder adding green chilies and mustard oil and water.


    parse sorse recipe doibedouin




    Momo - Staple, Sikkim

    Sikkim holds a special place in my heart and so does its food. Be it the momos or the shyaphaleys or a soupy thukpa, the boiled savour provides a lovely counterbalance to the nip in the air. Although momos are best tasted against the backdrop of the mountain, devouring the same in a laid-back homely environment is equally scrumptious. So get into your pajamas and pamper yourself with a plate of ‘rose’ momos.


    momo sikkim recipe doibedouin




    Khaja – Sweet, Odisha

    Time for a sweet tooth. Struck with a pesky mid-afternoon craving for sweets? Opening the freeze lands you nowhere? No slice of cake or chocolates to ease down your cravings? Then make yourself one. Or better, a few. Time to fancy a succulent trail through the streets of Swargadwar of Puri. Layers of flattened rolls dipped in the richness of sticky syrup takes the khaja from so-so to sublime. Crispy and sticky with golden amber skin, creamy fleshy layers inside, a caramel fineness altogether.

    puri khaja recipe doibedouin




    Masor Petu Aru Bhaji Bhat – Fishy Delights, Assam

    Directly translated, Masor Petu means fish guts, are the exact ingredients of the fried rice. A variant of fried rice cooked in fish oil, this is one of a kind. It would not be an exaggeration to state that these are robust and lip-smacking dish, if be prepared with the right vegetables. Its plainest form is accompanied with tomatoes, ginger, garlic, onions, and curry powders. A little improvising could be passionately contested. More often than not, carrots, cauliflowers, spring onions, and beans are open options for adding up the bulk. There is certainly no harm in experimenting with varying the spuds. Fish oil can be bitter, if not separated out carefully. This again depends on the fish vendor. Drop out the green thingy as soon as you spot it. That’s the gall. To be on the safer side, it is better to have extra plain rice. If be needed, that the fish oil turns out bitter, add the extra rice to balance off the bitterness.

    masor petu aro bhaji bhat assam dish recipe doibedouin



    Dahi Bhalla – Street, Punjab

    As the name indicates, it is a lot of Dahi. Yogurt or Dahi is no new thing in India. They have been enjoyed and equally employed in dishes for centuries. Fancy mixing up? Then this is the mixology of yogurt and the masalas. As for the bhallas, a Vada in the south Indian counterpart, these are the dollops of fried urad dal batter. The secret of the tasty platter lies in getting the sweet-sour balance exactly sight. Once the Bhalla/Vada fritter is done, soak it in water and top it with the yogurt mix. There, there! You are rewarded with the taste of Punjab.


    dahi vada recipe





    Gajar Ka Halwa – Punjab

    Be it a lazy brunch or a dinner dessert, cook up this light, sweet bites from Mr. Rabbit’s favourite vegetable. Befittingly, the pure indulgence of sweet with the vegetable adds a wow factor to this favourite. Grated carrots, slowly cooked and seasoned with raisins and cashews, with the milk powder flaked on top, is soft enough to melt in your mouth.


    gajar da halwa recipe







    Upma – Many Places, Many Variants

    This is a dish that breaks the mold of boundaries. Upma can be prepared with many as base ingredients, be it rice, Rava, Dalia (broken wheat), or millet. Should you be looking for a healthy course from your culinary repertoire, this is surely worth a try. No wonder, the ubiquity. Not only the upma is a real treat, but it also brings along a whole host of nutritional benefits. Rich in vitamins and minerals and an excellent source of fiber.


    upma recipe doibedouin




    Dhokla – Street and Staple, Gujarat

    Soft, smooth, fluffy, quick to prepare – dhokla really sells itself. A staple of Gujarati cuisine and an absolute mention when it comes to sampling out the Gujarat street foods. Essentially made with besan (ground chickpeas powder or gram flour) battered with soda, is an at-the-ready recipe to try for. With its simplicity and not-so-fussy cooking, it is the best revitalizer in the morning. In case you do not have a supply of soda, try adding a teaspoon of Eno, it will suffice for the soda.


    dhokla gujarat recipe



    Handvo – Staple, Gujarat

    Another slice from the Gujarati platter- the desi pizza, yogurt along with Rava handsomely accompanied by the vegetables does the necessary magic. Adding Eno to the batter is indeed food alchemy at the best to bring out the final semi-soft texture and the characteristic taste.


    handvo gujarati recipe



    Mughlai Paratha – Street, West Bengal

    Back to the streets of West Bengal. It is not often that you encounter a street food lining down the history and cultural significance associated with it. Wrapped in an envelope of whole wheat flour, it is the stuffing that makes one go yum-yum. This is the culinary experience that simply cannot be missed if you are in Kolkata. 


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    History has it that Jehangir ordered his cook Adil Usman to cook him something new. Usman winged it up with Mughal Paratha. Usman was originally from Burdwan, West Bengal. His successors carried forward the recipe. And finally landed as a gourmet meal of Shiraz. Since then it is a signature food of Bengal cuisine.


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    moghlai paratha of Bengal recipe doibedouin




    Lockdown sorted. With these recipes at hand, it might just provide you the name for your post-lockdown trip. No doubt, recreating travel destinations or seeking inspiration for the same, our Kitchen is the perfect departure point. After all, what could be as appealing as a food-tour for a Bedouin?




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    Tour India on Your Plate. #lockdowndiaries #lockdownkitchen #culinarytimeline2020 doibedouin
    Tour India on Your Plate. #lockdowndiaries #lockdownkitchen #culinarytimeline2020 doibedouin 







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    30 comments

    1. Wow! This is a great post! How fun to try out all these different foods!

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    2. I love fuchka and momo. trust me, you did a big favour on me by sharing the recipes...

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    3. I have never heard of any of these foods, but would love to try the khaja especially. I would actually love to try all of them!

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    4. lovin' this idea! I'm gonna go ahead and do this with my family.

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    5. Oh yummy, I love Indian food. This is such a great way to travel!

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    6. THIS is exactly how I have been traveling over the last 4 months! haha! Through CUISINE!!

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    7. like how you have paired foods with locations. I have only heard of some of these dishes. Thanks for the recipes. I will go through your list and try making some of them.

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    8. I would like to try making these sometime! Glad you shared this with us, thank you!

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    9. I’ve never had either of these. I love how you paired the food with the locations. They look delicious!

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    10. OMG! I'm so bored with my recipes that I'm excited to try some of these!

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    11. I really like such interesting blogs. These are some amazing and famous dishes in India. One of my favourite is Gajar ka halwa and thats why I really missing winters

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    12. Umm all of these meals sound fabulous! What a wonderful idea to cook through lockdown!

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    13. I'm not yet familiar with the foods but they look yummy. Trying out your ideas soon

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    14. I always love Indian food that sounds very delicious especially of Dahi bhala..Thanks for sharing this indeed it is really amazing...

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    15. I copied down a few of the recipes to try. Thanks for sharing!

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    16. I've never heard of most of these recipes, but I'd sure love to try them. They sound so unique, but they look like they would be absolutely delicious!

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    17. These foods look so good!! I love a good yummy recipe, I can't wait to try these!

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    18. Wow..what a great list! I do love momos :)

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    19. You have listed all the great Indian food at one place. i have tried most of them as i travel a lot. thanks for sharing.

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    20. Mmm want to eat puchkas so desperately. Good article

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    21. To be honest, the relationship of the lockdown and the kitchen diaries couldn't have been explained any better. This lockdown has brought out probably the best in our culinary skills. Be it the infamous Dalgona Coffee or the simple Chicken MoMo.

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    22. Yes, I totally agree that the perfect ingredients to make that perfect dish has to come to a middle ground during lockdown. Anyways, this is an absolute delightful post. As much as I love to eat them, I often do not want to do the cooking! However, during the lockdown, I also tried to make a few dishes. May be I will try a few from your list! :-)

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    23. This whole post is so mouthwatering and relishing

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    24. What an incredibly interesting post to read. The way you described every food details with places and recipes are really wonderful. Absolutely loved the post and bookmark this one as this time I can try the recipes mentioned by you.

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    25. This post made me incredibly hungry! What an absolute drool fest this was. I'm craving me some momos and puchkas so bad now!!

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    26. You really know the pulse o a foodie. such mouth watering dishes with recipes and amazing photographs. Kitchen calling!

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    27. Wow I love this post. I am so tempted to prepare some of these now. I am missing the street food and I am so happy that you have also posted the recipe. Thanks for this.

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    28. All these dishes made me virtually drool sitting in office .. Now that I am seriously craving for mughlai paratha and some rastar dhaare egg roll ..

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    29. These are some mouth watering dish. Can't wait to try all. Thanks for sharing with us

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    30. I'm here in Mumbai and you gave me a tour of different foods. It reminded me of my travel to most of these places! Phuchka was an epic experience for me. As vendor didn't give sukha puri. That's not allowed there!

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