27 July, 2021

A Mouthful Of India

A culinary osmosis between regions is tingling many palates. Our broadband dining category of Mughlai and Madrasi is fast blurring. What a treat.

Sephi Bergerson
A Mouthful Of India

A Moveable Feast: Regional Cuisine Going Places

Bengali: Recently arrived at your friendly neighbourhood food joint: chingdi malaikari and hilsa paturi.

Chettinad: Gourmets and gourmands are galloping out in search of pallatur mutton masala and poondu meen kozhambu which originated from the mansions of Sivaganga and Pudukottai in Tamil Nadu.

Andhra and Hyderabadi: Gongura mutton, pessaratu dosas, the famed Hyderabadi kaache-ghosht-ki-biryani and shikampuri kababs anyone? Just dial for it.

Kerala: God’s Own Kitchens are bustling in your city, lacing the air with the inviting scent of ishtoos, appams and karimeen.

Avadhi: The kababs of aristocrats, from the kakori to the galauti, sell out at Delhi’s streets, at festivals in Mumbai and at fine dine restaurants.

Mangalorean: Spiced kane fish and gassi from Mangalore become must-haves for seafood...

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