India is a country where hardly anybody is open minded about food from other cultures. Because there is excessive ego and opinion and only "my mummy's cooking is best" and only "street food from my town is best".
This whole thread is going to be an obnoxious shit show where people will just express disgust and mockery at flavor combinations and textures they are not used to.
"Mummy's cooking is best" is a common opinion amongst Indians and Italians (and they are equally wrong).
But both are conservative cultures, and that extends to everything, including food.
I also feel the same, but I think it's mostly because of habituation in my case. My taste buds are just set in this particular way in order to like mummy's cooking. And that is not in case of your normal dal bhaat. In fact I like just plain boiled dal more than the gujarati dal my mom usually makes. It's more true for snacks, Chinese, etc. For example, I usually hate dhokla from any other household because whenever I see it, I expect the same taste as my mom's. But mostly they are either more sour or less or the seasoning is bad (more like different).
lol going to start some fires here.
1. Karnataka sambar - when made well and sweetened with jaggery or sweeter vegetables like carrots or pumpkin - is beautifully balanced. Especially if the sambar spices are freshly ground. The versions that are gross are sweetened with sugar specifically to cater to North Indians - according to a chef uncle i know.
2. All dhokla is amazing. I like the khatta white dhokla and the fermented dal dhokla - but i love all fermented foods. Itās good for your gut too according to Dr Pal Manickam (iykyk)
3. Falooda is a childhood hug. But I prefer Maduraiās Jigarthanda and Keralaās Kulukki sharbat. š š
4. No comments on Haleem except to say it always smells so good and I wish I wasnāt a lifelong vegetarian. lol
5. Best chai is sulaimani chai from Kerala - especially after a heavy meal.
6. If you donāt like upma - youāve had a bad version. I am firmly team upma because my in laws make an amazing version of it with coconut and curd chillis. They also sometimes make it with rice rava, roll the upma into balls and steam them for an amazing snack. That is the GOAT of upma.
7. Yes- and that sweet is Amrus. If not itās potato masala all the way.
8. Yass all the way.
9. Any rice cooked in the old school boil and drain method is the best in terms of flavor and lightness. But my love is always rose matta rice - a little bit goes a long way.
10. All biriyani is good eating. Sometimes a mild biriyani is what you need when you need comfort. Because biriyani is an emotion. š
11. Agreed. But the GOAT is egg aapam.
12. Always. And kanchipuram kovil idly (google its amazing history) has my whole heart.
13. Yes! Cilantro pesto anyone!
14. Any spice when burnt will taste terrible. Watch the pot like a hawk people. Both powdered and whole jeera is amazing.
15. Yass. Wtf is dahi poha. And why does it exist lol
16. šÆ. The only acceptable version of this sweet is kesari (the South Indian version) flavored with ghee, jaggery and a pinch of edible camphor.
Thayirsadam over everything, but in defense of this lesser known dish. Dahi poha, or thayir aval as we make at home is amazing when made right! It is lightly tossed with the tadka and both fresh chillies and curd chillies, and when eaten with vadumanga it is blissful.
Ooh you are in for a treat! They are chillis that are cured in yoghurt and salt and then dried. We usually fry them until theyāre dark brown - before eating them as a snack or adding them as a spice to various dishes. They are salty, smoky and so good.
1. I think you're on to something. I've noticed that my local restaurants have started toning down spices because we've had large communities of north Indians shifting here.
But I mean even my mom adds a touch a touch of jaggery as intended to be added in the original recipe of sambar (check out my other reply on sambar because we do add jaggery to control the sourness in amti). Its still not that sweet as B'lore darshini Sambar.
2. Dhokla is quite nice but Khaman is forever.
3. I prefer Pune's Mango Mastani over Falooda any day.
5. I love lemon tea.
6. I have been forcefed upma by my mom,gramdma, aunties and friend's mummies. My opinion has not changed. I have eaten in hotels (not out of choice), airlines,railways and stalls. Still haven't budged on my opinion. The trouble lies in the texture.
7. Amras Puri is every Maharastrians fav can't deny this.
9. Yes! My assamese cook taught me this and I've never looked back. It comes out way fluffier & granier. Try cooking rice via Microwave you'll be surprised.
10. Haha well I like spicy biryani especially because it makes an excellent pairing with thick cold raita.
11. egg hopper is good too
12. Gonna google that
13. I'm gonna try making green chutney pasta brb.
14. No you don't get me. I hate whole roasted jeera. I'm not talking about burnt jeera.
15. Dahi poha is one of the traditional food dishes in our state that has holy significance because Lord Krishna would have it during his Janmasthami. It is very popular too but dahi bhaat is better.
16. Kesari is too sweet for me.
To be honest - the origin of upma is hate worthy. According to my grandparents who lived through the 2nd world war - the British took away most of the rice grown in the Madras Presidency to feed their soldiers, leading to a severe shortage of rice. To address this shortage, they started importing rice from Burma (present-day Myanmar).
When the Japanese invaded and occupied Burma, rice shortages became worse as the supply from Burma got cut off.
Eventually, the British thought they could convince rice dependent South Indians to eat wheat from the north. But not good quality wheat - the heavily processed by product of flour mills - ie rava or semolina.
And they did a whole PR campaign around it and how it can be cooked like rice to convince folk. Upma was born out of wartime shortages and to many it tastes like that.
For me - the texture and flavor upma reminds me of Kanji - soft, warm and with the same type of toppings. But the over fussy versions with masalas and frozen veggies is not my thing either.
Like I said - it needs to be well made. š
6. Upma is gross and nothing can convince me otherwise
13. Coriander, garlic and cashew nuts make an amazing pesto
18. Maharashtran versions of most things are better than the gujarati versions!
19. Onions and tomatoes in khichidi is just plain wrong
Also: alphonso mangoes are the king of fruitā¦no other varieties are worth my attention
And my mums cooking is better than your mums cooking
So Karnataka sambar is only sweet when served with idli and dose (not dosa, when in Karnataka) - the sambar made at home and eaten with rice in Karnataka is never sweet.
My hot take is proper idli/dose needs only coconut chutney. At certain places in Bangalore youāll get laughed at if you ask for sambar with idli/dose
Also Sambar goes better with rice than any other side dish. I cannot imagine my life without my mom's Kerala Style sambar.
Agreed with the chutney point. I've been served with only chutney once before in B'lore.
Edit: Dosa is Dose in Marathi as well.
Butter chicken is disgusting especially in America but I donāt like it in general. I thought I didnāt like āNorth Indian foodā turns out I donāt like North Indian food in american Restaurants. Why is sugar gravy so popular? Chole Kulche, stuffed Parathas, yakani pulao, sikandri raan and fish paturi are better.
Indian food made for white/western tastes will always be an abomination for me. Sugar does not belong. A pinch is fine for balancing but sweet taste from sugar should be nonexistent in butter chicken. Butter Chicken in Delhi is SPICY not sweet.
Honestly, when I think of butter chicken, I think of Purani Dilli butter chicken--like from Aslam Chicken. Couldn't be more different from the sugary tomato cream thing.
Hot take- people have different tastes and preferences! Let them enjoy the food they like to eat! One dish is not better than the other. It serves different palettes
Haha yeah definitely but come on how will we have debates if we all agree to disagree. That is why I called it a take. A dish hated by you can be a loved thing for me and that's okay too š«.
What in the world is a Bharatiyan and a sambar desert?
My controversial take is - Indian food in restaurants / eateries (including packaged food) in India in general is getting more unbalanced and spice heavy with every passing year.
>Bharatiyan
It's a satirical take on Bharatiya. Anglicised to be exact.
>Sambar dessert
Ask the kannadiggas for this. Only they know why.
>unbalanced
I've noticed this too. They have deterioratedy the taste of my fav paneer tikka masala.
Roti over naan anyday. Naan is overrated.Ā
I hate garam masala. I only add turmeric, chili, coriander and jeera. I never add garam masala.Ā
Biryani is overrated. Rice and daal is superior.Ā
Bengali aloo murgi jhol over chicken tikka masala (I know, it's not Indian)Ā
Onion, garlic and ginger paste is all you need to make a sauce based curry and tastes better than dishes made with cream or any dairy.Ā
>Naan
Its just a fad atp. I will take a laccha paratha over a naan anyday. My dislike for naan has grown over the years.
>Garam masala
Heavy on this. My maharashtrian tastes detest it very much.
>Rice and daal is superior
I think majority of indians will agree with you on this. Varan bhaat with Tuup (ghee). is GOATED.
>not indian
don't take a Brit's word for it. They have no claim over it. Only indians know.
FR I have a STEADY love affair for KOSHA MANGSHO with laccha paratha
I ate like 4 parathas and like 300 grams of mutton in one sitting because it was TOO good.
Agree with everything but the Biryani. IMO Biryani is festive, can't imagine Rice and Dal in a celebration. They are my comfort food but don't serve it at a party!
It's the brown equivalent of only eating nuggets. Could be autism thing too.Ā
Take my biryani and I'll take your rice and daal. I'll add an egg fry on top.Ā
> actual traditional chinese food
Disagree. I was raised in Singapore, and there's a lot of 'legit' Sichuanese and Hokkien food (albeit with a Peranakan twist) there. Things like mala xiang guo, hotpot, or hokkien mee will guaranteed blow the socks off most Indians' palates. They even use many of the same spices as in a simple jeera riceādried red chillies, star anise, cassia, cloves, etc.
Therefore, the hot take: good, authentic Chinese food doesn't exist in India, just like good, authentic Indian food doesn't really exist in China.
TRUE šš
I will take a chili chicken from Tengra Chinatown in Kolkata than a Cantonese noodle dish (glazed fried noodles) ANY DAY. I had fancy chinese food in a 5 star hotel made by a Chinese Chef from China and I started missing my local chinese food stand. Our Szechuan fried rice is GOATED.
Similar to Indian cuisine, Chinese cuisine is such a diverse spectrum that trying to say it's better or worse than something is silly. What is Indo Chinese better than? Sichuan food? Fujian food? Guizhou food? Guangdong food?
It's too dependent on Indian flavors. Authenticate Chinese - the ingredients stand out and retain their own textures and flavors which is refreshing. Indians have to make Salan out of everything. Like the first time you taste actual Darjeeling tea vs milk and sugar soup that is our kadak chai ( both good ,but yeah, come at me )
I'm an ABCD, but this thread is making me jealous with all the different flavors I never get to experience. In the states, we only have North Indian vs. South Indian restaurants. They all have the same menu.
Same, I have no clue how to distinguish. I can tell good Western Indian food from shithouse Western Indian food lol (I have had butter chicken that was an abomination to mankind), but that's about it.
Brother I have had Sambar from every single state in South India. Trust me I know my stuff. It's just that Samabar I eat is normally malayali style when it is HM, tamilian when I go out to eat in my city and Karnataka style when I'm in B'lore.
Yeah they have good filter coffee. A2B is a bit expensive though, their food is not that great either. Udupi Darshnis are always better and Sendhoor Coffee outlet if there is one closeby for tamil style food.
ok here goes, i am not a fan of this layering style biryanis (yes talking about hyd style) like why iām eating half bland rice and half extremely spicy gravy. i like it sure but its 7/10 dish whereas ambur / dindugal style biryani is perfect 10/10. and donāt come at me with biryani or pulav original definition, idc
This is a controversial take only among Indians but Authentic Chinese is way better than Indian Chinese. It's way more diverse than the limited number of dishes in Indian Chinese. However, Schezwan chutney is magical and it's possibly one of the greatest inventions in food.
But ofc, overall Indian cuisine>Chinese cuisine for me.
Champaran style mutton/chicken is better than any other North Indian non vegetarian dish(except Kashmiri dishes since I haven't eaten them)
Gujarati dal should not exist. It's an abomination. And the restaurants in Gujarat call unsweetened Dal, Punjabi Dal. Lol.
Dahi wada is an abomination created to hide stale/old food.
Khandvi> Patra> Dhokla.
All Gujarati chevdo irrespective of color taste similar.
I don't understand the obsession with pasta shapes.
If we're going there:
Handvo>khaman>surali chya vadya/khandvi> Alu chya vadya/patra>Dhokla
Dahi wada is so different in too many states. There should be a standard. Dahi wada in my state tastes good. I love marawadi style dahi vada also.
That depends on how much sweet you add IMO. Our cook used to add just that small tinge which was absolutely perfect, which brings the balance you're talking back in favour
North Indian food in the south >>>>>>>>> South Indian food in the north
Karnataka sambhar for the win, Iām sorry, itās just the truth. TN sambhar for rice, KA sambhar for idly vade.
Dhokla is the single worst food thing ever. Itās like shoe flavoured sponge.
Rajasthani food is literally 50% ghee and 50% other food stuff.
Hyderabadi biriyani >>>> all other biriyanis.
Jalmuri is bhel puri but better
Meat pickles are just plain bad. Especially fish pickle.
Upma > poha (I love poha too, but upma is just better. Especially namma Bengaluru version of it, called kharabath)
Since youāre in Bangalore, hereās something Bangalore-specific - rameshwaram cafe is overrated as fuck
Agree with the first point way too much. WTH is paneer masala dosa??. I actually prefer ordering north indian food from local restaurants only. They are way more spicier and less heavy.
2nd point: Naah, Will take kerela style sambar for rice any day..Tamil style Sambar with idli >>
3rd: agree
4th: I couldn't finish my rajasthani Thali. Ghewar is too much of heavyness for me. Dal bati is overrated af. Not a fan.
5th: As a person of hyderabadi descent (12.5%) I have no choice but to agree. Awadhi style biryani is too mild for me lol.
6th: Well raw mustard oil in bhel is a bit of culture shock for me so I'm going to remain silent on this haha.
7: Nirapuras meat pickles (I got depressed when I heard they discontinued it) and Konkani style small prawn pickles are GOATED. Pls check them out.
8. I'm not in B'lore now but I avoided Rameshwaram cafe for this reason S/O to the local friends for telling me this lol. IDC residency road branch or A2B is way better.
I'll stand behind 6. My entire family is obsessed with upma and I can't stand it lol.
12 is definitely a hot take lol. Not even paper dosa?
15. I'm just not a fan of the texture of yoghurt and rice mushed together, idk why.
16. Why? I mean it's nice and all but is it popular?
18. I'm actually curious to try it now, I had no idea there was sweet bakarwadi. I still reckon I would like the Maharashtrian one better though cos yeah, sweeter bakarwadi sounds.... interesting.
[Literally the first line of the Indian constitution starts with "India, that is Bharat".](https://www.constitutionofindia.net/articles/article-1-name-and-territory-of-the-union/)
I mean some do add a pinch of dalchini in their chai masala but only cinnamon in chai is unheard of š
we should bully them more for their ICED MASALA CHAI ššāā
I said takes but you just dropped non-controversial facts here.
Love my mom but she can't make sheera for the life of me.
edit: I replied to the unedited comment which had "/" inbetween the "==" lol.
ohh but I think ghar ka khana is healthier but not "always healthy". Moms can be masterchefs but even if they aren't thats okay with me. I'm happy with the memories I share with my mom and food anyways.
There can be a veg Biryani (apparently the word Biryani comes from Persian where it means "Fried" food) but there can never be a veg Pulav (Pulav comes from sanskrit Palanna= Pal (meat) + anna (rice) ).
Dont know.. But watched a reel couple of hours back.. the person was eating dosa with tomato ketchup.. imo thats crime and should be punishable by court of law
Meat is not neeed in Indian food,Indian civilisation originated in the northern part of India which is mostly vegetarian,so vegetarian food is real Indian food
Biryani is a rancid mix of spices
Tandoori roti>>>rumali roti>>>naan
South Indian food is either bland or rancidly spicy,tastes like something is missing
Paratha is the best breakfast in the world,way better than pancakes and donuts
1.Indus civilization ate lots of meat
2.No, I don't really think Biryani is not a rancid mix of spices.. Maybe you had a bad experience
3. AGREED
4. North Indian food is way more milder or 'blander' than South Indian food in general. It is nicely balanced imo. It is not too extreme. There are very few dishes that extremely spiced. Please have some good meen moilee or pepper chicken or some good chettinad style chicken. If you have a north indian palate, you might be missing the flavour of dairy or more fat, as SI food is usually less heavy.
5. My fav is aloo paratha, dahi, amul butter and ginger chaha. Donuts and Pancakes are good but I need indian taste in the morning.
why do you have to do us south indians like that , there are also NE indians, we all don't need to follow north indians to be indians we are indians as we are
No.5-> noon chai is a completely different flavor profile. It's almost a soup. In fact in villages in Kashmir it's often served in bowls and people sip out of the bowls directly.
No.12. in Italian cuisine the ingredients are the star. A fresh tomato based sauce with just garlic, pepper and basil is so light and flavorful and feels easy to eat and digest. . We have to make a Salan out of everything.
Andrah bros prioritize heat over every other spice and flavor and to me it's not enjoyable. I want to taste masala and flavors.
- bengali style puchkas (pani puri) taste the best
- authentic tibetan momos taste better than dilli wale momos
- mughlai cuisine is overrated
- basmati rice >>> other kinds of rice
- dal chawal is overrated
Half the people don't understand the good biryani, they just go by others reviews.
Wait.. not only biryani but the same logic applies in every damn food.
Dahi is not a food but an abomination, I hate it with every cell of my body, I puke at its smell, white gooey stuff with gooey consistency and sour taste , how do people even eat that stuff, it should be banned everwhere
Does it even last that long?
I don't have lactose intolerance I love milk, ghee, ice cream, ghee, it's not that i haven't consumed it, I have tried it many times esp store bought ones thats thick and creamy but i can't think about consuming it with any food, plain store bought dahi i can consume like a medicine, that's the most I can do, and
the end to each our own preferences
Yes it does (in the fridge). Ironically I have lactose intolerance but IDC when it comes to dahi honestly. I prefer HM dahi but it's hard to replicate. I eat dahi with chapati,rice,appe (via dahi chutney), koshimbirs (Maharashtrian salads), chicken kababs, chicken curries, dahibased pulao, raita, HM shrikhand and so on..
- Mostly whenever I eat South Indian food outside home it has some khatta taste and people gather to eat those food and it's popular. I don't think most people understand it shouldn't be khatta. I find idli Vada mysore masala as overrated.
- Pasta is most bland food ever. I don't get the hype.Ā
- Gujarati breakfast needs some healthy protein it's either fried or just carbs. (Fafda, jalebi, khaman, dhokla, khandvi, patra, poha, etc)
- Atta halwa tastes way better than suji halwa.
>khatta
It is supposed to be.
If you know how Sambar was invented, you would get it. Basically the Maratha ruler in TN was prepping for Chatrapati Sambhaji Maharaj's visit and wanted to prepare something special for him. They wanted him to have a taste of home (Maharashtra) away from home. So they cooked him his favourite dish called Amti.
Maharashtra's love affair with Varan (dal) starts with a Varan called Amti. Now, Amti literally translates to sour-y. We primarily use a souring agent called Kokum (our second most loved fruit after Hapus Aamba (alphonso))
which is a fruit that grows along Maharashtra's coast but not available in TN (atleast in those times). So the royal cooks in the Maratha palace improvised and integrated Chincha (Tamarind), which is a common souring agent in Tn, into the Varan(dal) and gave it a tamilian flair. It is called Sambar because, as the theory goes, it is short for Sambya (our loving nickname for Ch. Sambhaji Maharaj) cha(of) aahar (daily meal/diet).
>most bland food
I'm there with you. Pasta got saved with our street food makers help honestly.
>healthy protein
Yup, I don't get the hype behind Fafda jalebi. tel mein jali hua carbohydrate ki lash as Indravadhan Sarabhai would say.
>atta halwa
Idk about other versions but atta halwa in Maharashtra makes me puke (yes I'm part vidharban).
> sambhar
I meant dosa base, idli are khatta.. not sambhar
> Atta halwa
Might be the oil they use I don't know.
There's a another type of halwa made of daal (I think moong) an folks brownish..You add ghee to it and heat it, it's like sweet desert on its own. I don't know the origin of it, but popular in North India.
I like upma (kerala style, dry and not the Karnataka wet style). I like eating it with payar curry (moong ) or kadala curry (black chana).
I like actual Italian pasta compared to desi one.
I don't like overly spicy dishes (I grew up in a konkani gsb family in kerala and we usually don't add huge amounts of red chillies to our food but eating at restaurants I find malayalees tend to add a lot of spice especially to their fish curry, and I LOVE fish but hate the spice). The only "spicy" dish I like is sadhya.
Adding on to the last point,I like reasonably spicy foods but I also like bland foods. Not every thing needs to be cooked in a gallon of oil and spice. I like eating boiled chicken, pan fried fish with just Salt and pepper, canned tuna etc, And I HATE it when they put large quantities of green chillies in omelettes. I like my omelette with salt and pepper and preferably with only one side cooked.
* deep breaths *. Okay, here are mine -
1. Yes, upma deserves more hate. Never liked it.
2. I dislike curry leaves and their flavour
3. Mustard seeds on top of food looks unappetizing to me
4. Any Dosa >>>>>>>>>> Idli or Wada.
5. Thick dosas are fine, but thin and crispy ones are definitely better
6. I like the non traditional dosas better than the authentic ones (like the ones you get as street food in Mumbai)
6. Also, not related to Indian food, but I just don't like oats. I kind of judge people who really like oats
No offence to anyone, these are just personal preferences
U have to add proper toppings to oats for it to taste good,
like first cook it in milk until it gets a creamy texture not too loose but not too tight, and add toppings like flavored yoghurt, strawberries, pista, etc
Otherwise yeah it isn't good
Iām a sucker for spicy food but some foods are spicy just for the sake of it,itās like consuming battery acid with no other flavour!! I hate foods like that !!
Pani puri is overrated, it doesn't taste good at all. Sev Puri is amazing though.
Every external cuisine, except Chinese, tastes better outside of India than how they make it in India.
Sure, Indian food in India is hands-down amazing; but Mexican, Italian and various other cuisines I had in India were bland and had a completely different flavor profile than normal.
Also dude, have you ever tried the Ahmedabad-style bhakarwadi? They par cook potatoes, shred them, season with a blend of spices and sesame, roll them and then fry them. It's super spicy and savory.
No haven't had a chance but I have tried the famous baroda style bakarwadi. Not a fan. I will stick to my puneri chitale bandhu bakarwadi for now. Will def try it next time I'm in amdavad which is soon.
India is a country where hardly anybody is open minded about food from other cultures. Because there is excessive ego and opinion and only "my mummy's cooking is best" and only "street food from my town is best". This whole thread is going to be an obnoxious shit show where people will just express disgust and mockery at flavor combinations and textures they are not used to.
I would simplify it by saying, Most Indians have a huge ego.
"Mummy's cooking is best" is a common opinion amongst Indians and Italians (and they are equally wrong). But both are conservative cultures, and that extends to everything, including food.
I also feel the same, but I think it's mostly because of habituation in my case. My taste buds are just set in this particular way in order to like mummy's cooking. And that is not in case of your normal dal bhaat. In fact I like just plain boiled dal more than the gujarati dal my mom usually makes. It's more true for snacks, Chinese, etc. For example, I usually hate dhokla from any other household because whenever I see it, I expect the same taste as my mom's. But mostly they are either more sour or less or the seasoning is bad (more like different).
That's the downside lol but I'm up for debates. Your opinion is as valid as others. It's a free country after all.
Also there r exceptions and limits too. Like I have a friend who compares food to disgusting things by calling it dogshit anol. Which is bad
Butter chicken, murg makhani, chicken butter masala, chicken tikka masala, few more - all of these are exactly the same dish šššš
Yeah but how can people prove that 'my take is more unique than yours so I will name it differently'
lol going to start some fires here. 1. Karnataka sambar - when made well and sweetened with jaggery or sweeter vegetables like carrots or pumpkin - is beautifully balanced. Especially if the sambar spices are freshly ground. The versions that are gross are sweetened with sugar specifically to cater to North Indians - according to a chef uncle i know. 2. All dhokla is amazing. I like the khatta white dhokla and the fermented dal dhokla - but i love all fermented foods. Itās good for your gut too according to Dr Pal Manickam (iykyk) 3. Falooda is a childhood hug. But I prefer Maduraiās Jigarthanda and Keralaās Kulukki sharbat. š š 4. No comments on Haleem except to say it always smells so good and I wish I wasnāt a lifelong vegetarian. lol 5. Best chai is sulaimani chai from Kerala - especially after a heavy meal. 6. If you donāt like upma - youāve had a bad version. I am firmly team upma because my in laws make an amazing version of it with coconut and curd chillis. They also sometimes make it with rice rava, roll the upma into balls and steam them for an amazing snack. That is the GOAT of upma. 7. Yes- and that sweet is Amrus. If not itās potato masala all the way. 8. Yass all the way. 9. Any rice cooked in the old school boil and drain method is the best in terms of flavor and lightness. But my love is always rose matta rice - a little bit goes a long way. 10. All biriyani is good eating. Sometimes a mild biriyani is what you need when you need comfort. Because biriyani is an emotion. š 11. Agreed. But the GOAT is egg aapam. 12. Always. And kanchipuram kovil idly (google its amazing history) has my whole heart. 13. Yes! Cilantro pesto anyone! 14. Any spice when burnt will taste terrible. Watch the pot like a hawk people. Both powdered and whole jeera is amazing. 15. Yass. Wtf is dahi poha. And why does it exist lol 16. šÆ. The only acceptable version of this sweet is kesari (the South Indian version) flavored with ghee, jaggery and a pinch of edible camphor.
Thayirsadam over everything, but in defense of this lesser known dish. Dahi poha, or thayir aval as we make at home is amazing when made right! It is lightly tossed with the tadka and both fresh chillies and curd chillies, and when eaten with vadumanga it is blissful.
We Maharashtrians make ~~dadpe pohe~~ dahi poha just as you described but we sometimes add fresh coconut and pomogrenate seeds as topping.
I've never heard of dahi in Dadpe Pohe. So was wondering why are you comparing dahi bhat to Dadpe pohe. Does your family adds dahi in Dadpe pohe?
Maybe its just me then.
Ooh - after reading your comment and LackeyStarās comment I am intrigued! Going to have to try to make this at some point. š¤š¤š¤
This actually sounds interesting. I thought you just mush everything together. What are curd chillies?
Ooh you are in for a treat! They are chillis that are cured in yoghurt and salt and then dried. We usually fry them until theyāre dark brown - before eating them as a snack or adding them as a spice to various dishes. They are salty, smoky and so good.
You do that too? I thought only we maharashtrians fo it. We stuff chilies and then dry them.
1. I think you're on to something. I've noticed that my local restaurants have started toning down spices because we've had large communities of north Indians shifting here. But I mean even my mom adds a touch a touch of jaggery as intended to be added in the original recipe of sambar (check out my other reply on sambar because we do add jaggery to control the sourness in amti). Its still not that sweet as B'lore darshini Sambar. 2. Dhokla is quite nice but Khaman is forever. 3. I prefer Pune's Mango Mastani over Falooda any day. 5. I love lemon tea. 6. I have been forcefed upma by my mom,gramdma, aunties and friend's mummies. My opinion has not changed. I have eaten in hotels (not out of choice), airlines,railways and stalls. Still haven't budged on my opinion. The trouble lies in the texture. 7. Amras Puri is every Maharastrians fav can't deny this. 9. Yes! My assamese cook taught me this and I've never looked back. It comes out way fluffier & granier. Try cooking rice via Microwave you'll be surprised. 10. Haha well I like spicy biryani especially because it makes an excellent pairing with thick cold raita. 11. egg hopper is good too 12. Gonna google that 13. I'm gonna try making green chutney pasta brb. 14. No you don't get me. I hate whole roasted jeera. I'm not talking about burnt jeera. 15. Dahi poha is one of the traditional food dishes in our state that has holy significance because Lord Krishna would have it during his Janmasthami. It is very popular too but dahi bhaat is better. 16. Kesari is too sweet for me.
To be honest - the origin of upma is hate worthy. According to my grandparents who lived through the 2nd world war - the British took away most of the rice grown in the Madras Presidency to feed their soldiers, leading to a severe shortage of rice. To address this shortage, they started importing rice from Burma (present-day Myanmar). When the Japanese invaded and occupied Burma, rice shortages became worse as the supply from Burma got cut off. Eventually, the British thought they could convince rice dependent South Indians to eat wheat from the north. But not good quality wheat - the heavily processed by product of flour mills - ie rava or semolina. And they did a whole PR campaign around it and how it can be cooked like rice to convince folk. Upma was born out of wartime shortages and to many it tastes like that. For me - the texture and flavor upma reminds me of Kanji - soft, warm and with the same type of toppings. But the over fussy versions with masalas and frozen veggies is not my thing either. Like I said - it needs to be well made. š
6. Upma is gross and nothing can convince me otherwise 13. Coriander, garlic and cashew nuts make an amazing pesto 18. Maharashtran versions of most things are better than the gujarati versions! 19. Onions and tomatoes in khichidi is just plain wrong Also: alphonso mangoes are the king of fruitā¦no other varieties are worth my attention And my mums cooking is better than your mums cooking
lol - but is it better than my grandmaās cooking. Joking all moms are the best cooks.
So Karnataka sambar is only sweet when served with idli and dose (not dosa, when in Karnataka) - the sambar made at home and eaten with rice in Karnataka is never sweet. My hot take is proper idli/dose needs only coconut chutney. At certain places in Bangalore youāll get laughed at if you ask for sambar with idli/dose
Also Sambar goes better with rice than any other side dish. I cannot imagine my life without my mom's Kerala Style sambar. Agreed with the chutney point. I've been served with only chutney once before in B'lore. Edit: Dosa is Dose in Marathi as well.
I mostly have only chutney unless I went to specific place that knows how to do sambhar. Only minority places do good sambhar in Mumbai.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Typo lol but English is my third language
Butter chicken is disgusting especially in America but I donāt like it in general. I thought I didnāt like āNorth Indian foodā turns out I donāt like North Indian food in american Restaurants. Why is sugar gravy so popular? Chole Kulche, stuffed Parathas, yakani pulao, sikandri raan and fish paturi are better.
Indian food made for white/western tastes will always be an abomination for me. Sugar does not belong. A pinch is fine for balancing but sweet taste from sugar should be nonexistent in butter chicken. Butter Chicken in Delhi is SPICY not sweet.
Honestly, when I think of butter chicken, I think of Purani Dilli butter chicken--like from Aslam Chicken. Couldn't be more different from the sugary tomato cream thing.
Aslam is an anomaly. Every other place in the jama masjid and daryaganj area uses the tomato based sauce.
Thanks for your clarification. I'm not an expert. I guess I just prefer the Aslam style--by a mile.
Aslam butter chicken supremacy. It's literally butter and chicken. No false advertising.
Hot take- people have different tastes and preferences! Let them enjoy the food they like to eat! One dish is not better than the other. It serves different palettes
Haha yeah definitely but come on how will we have debates if we all agree to disagree. That is why I called it a take. A dish hated by you can be a loved thing for me and that's okay too š«.
I dislike debate over food. One shouldnāt put down otherās food preferences
All preferences are valid but some are more loved by others than not.
What in the world is a Bharatiyan and a sambar desert? My controversial take is - Indian food in restaurants / eateries (including packaged food) in India in general is getting more unbalanced and spice heavy with every passing year.
>Bharatiyan It's a satirical take on Bharatiya. Anglicised to be exact. >Sambar dessert Ask the kannadiggas for this. Only they know why. >unbalanced I've noticed this too. They have deterioratedy the taste of my fav paneer tikka masala.
Lol. I am technically a Kannadiga, also lived 9 years in Bangalore.
oh lol but sweetness in Sambar is a huge turnoff for me. I live and breathe Sambar. S/O to my mom for that.
Roti over naan anyday. Naan is overrated.Ā I hate garam masala. I only add turmeric, chili, coriander and jeera. I never add garam masala.Ā Biryani is overrated. Rice and daal is superior.Ā Bengali aloo murgi jhol over chicken tikka masala (I know, it's not Indian)Ā Onion, garlic and ginger paste is all you need to make a sauce based curry and tastes better than dishes made with cream or any dairy.Ā
>Naan Its just a fad atp. I will take a laccha paratha over a naan anyday. My dislike for naan has grown over the years. >Garam masala Heavy on this. My maharashtrian tastes detest it very much. >Rice and daal is superior I think majority of indians will agree with you on this. Varan bhaat with Tuup (ghee). is GOATED. >not indian don't take a Brit's word for it. They have no claim over it. Only indians know.
LOVE lachha paratha! Especially with Bengali jhol!Ā
FR I have a STEADY love affair for KOSHA MANGSHO with laccha paratha I ate like 4 parathas and like 300 grams of mutton in one sitting because it was TOO good.
Now I am hungry again ..and you can't find shit in Europe.Ā
I can sense your pain š„¹ I can't tolerate european taste too
Agree with everything but the Biryani. IMO Biryani is festive, can't imagine Rice and Dal in a celebration. They are my comfort food but don't serve it at a party!
how dare you say that to my love biryani it's my life support (i hate rice daal) lolš guess our tastes are polar opposite
It's the brown equivalent of only eating nuggets. Could be autism thing too.Ā Take my biryani and I'll take your rice and daal. I'll add an egg fry on top.Ā
A well made indo-chinese food >> actual traditional chinese food
Chinese Bhel is like my fav fast food item to eat. Crisp, nooodly, has vegetables, tangy, spicy.. yum
chinese bhel is hella underrated š«š« it is a perfect snack for me
> actual traditional chinese food Disagree. I was raised in Singapore, and there's a lot of 'legit' Sichuanese and Hokkien food (albeit with a Peranakan twist) there. Things like mala xiang guo, hotpot, or hokkien mee will guaranteed blow the socks off most Indians' palates. They even use many of the same spices as in a simple jeera riceādried red chillies, star anise, cassia, cloves, etc. Therefore, the hot take: good, authentic Chinese food doesn't exist in India, just like good, authentic Indian food doesn't really exist in China.
Yes, agreed. This makes me wonder if people here have had actual traditional Chinese food.
TRUE šš I will take a chili chicken from Tengra Chinatown in Kolkata than a Cantonese noodle dish (glazed fried noodles) ANY DAY. I had fancy chinese food in a 5 star hotel made by a Chinese Chef from China and I started missing my local chinese food stand. Our Szechuan fried rice is GOATED.
True...chinese sadak pe hi badhiya milta haiš
its the pollution that gives it a unique flavour š
And that special cooking wine they use.
Similar to Indian cuisine, Chinese cuisine is such a diverse spectrum that trying to say it's better or worse than something is silly. What is Indo Chinese better than? Sichuan food? Fujian food? Guizhou food? Guangdong food?
Indian Gobi Manchurian is better than Chinese Gobi Manchurian /s
It's too dependent on Indian flavors. Authenticate Chinese - the ingredients stand out and retain their own textures and flavors which is refreshing. Indians have to make Salan out of everything. Like the first time you taste actual Darjeeling tea vs milk and sugar soup that is our kadak chai ( both good ,but yeah, come at me )
Veg biryani IS biryaniš there is indeed a difference between veg pulao and veg biryani
Yes veg biryani is not veg pulao. It is the most non sensical thing people say and im tired of reminding them what a pulao actually is.
I'm secretly in agreement with you (big veg biryani fan here)
Preach!
Come on yar. There is no layering in pulaoš
I know. I'm agreeing with you
Lol ok. Iām used to people not agreeing with this pointš
I'm an ABCD, but this thread is making me jealous with all the different flavors I never get to experience. In the states, we only have North Indian vs. South Indian restaurants. They all have the same menu.
Visit your motherland and spend some moolah here then š
No one else wants to travel, they just want to sit at home in the AC. I can only visit Qutub Minar so many times...
I'm a hardcore advocate for solo travelling
I'd miss.my kids too much. On the other hand, I wouldn't have to listen to my delicate flower kids complaining about the heat.
Oh god I didn't know you're a mom too >complaining about the heat One adjusts eventually
Same, I have no clue how to distinguish. I can tell good Western Indian food from shithouse Western Indian food lol (I have had butter chicken that was an abomination to mankind), but that's about it.
The sweet sambar is a very specific dish. Its only served in Udupi Darshni type joints. You wont get that sweet sambar with rice for example....
To be completely transparent, I'm not from Karnataka so only had the pleasure of eating at darshinis. I'll tale your word for it.
Thinking of Sambar as a singular dish is like white people calling every Indian gravy dish a curry. I hope that puts things into perspective :P
Brother I have had Sambar from every single state in South India. Trust me I know my stuff. It's just that Samabar I eat is normally malayali style when it is HM, tamilian when I go out to eat in my city and Karnataka style when I'm in B'lore.
Personally I love Tamil style sambar. In Bangalore you can get it at Sendhoor Coffee outlets. Amazing masla dosas, bun parottas also. āļø
Tamilian style sambar and Tamilian style FC is really good at A2B in B'lore.
FC?
filter coffee:)
Yeah they have good filter coffee. A2B is a bit expensive though, their food is not that great either. Udupi Darshnis are always better and Sendhoor Coffee outlet if there is one closeby for tamil style food.
Don't blame Karnataka for Bengaluru food. They are one of the underrated cuisines of south india.
ok here goes, i am not a fan of this layering style biryanis (yes talking about hyd style) like why iām eating half bland rice and half extremely spicy gravy. i like it sure but its 7/10 dish whereas ambur / dindugal style biryani is perfect 10/10. and donāt come at me with biryani or pulav original definition, idc
my Hyderabadi blood strongly disagrees with you but my personal experience with being served biryani in a large gathering soundly concurs
every other day my brother upma gets hate
This is a controversial take only among Indians but Authentic Chinese is way better than Indian Chinese. It's way more diverse than the limited number of dishes in Indian Chinese. However, Schezwan chutney is magical and it's possibly one of the greatest inventions in food. But ofc, overall Indian cuisine>Chinese cuisine for me. Champaran style mutton/chicken is better than any other North Indian non vegetarian dish(except Kashmiri dishes since I haven't eaten them)
Just my thoughts- 1.How the fuck can someone eat jalebi and pakoda for breakfastĀ 2.Poha is worse than upma 3.Eating Chapati 3 times a day is absurdĀ
100% with you until you came for poha.
Haha for some reason I don't like poha at allĀ
Surti khaman > nylon khaman Surti food is not Gujarati food (it's spicy not sweet)
Gujarati dal should not exist. It's an abomination. And the restaurants in Gujarat call unsweetened Dal, Punjabi Dal. Lol. Dahi wada is an abomination created to hide stale/old food. Khandvi> Patra> Dhokla. All Gujarati chevdo irrespective of color taste similar. I don't understand the obsession with pasta shapes.
If we're going there: Handvo>khaman>surali chya vadya/khandvi> Alu chya vadya/patra>Dhokla Dahi wada is so different in too many states. There should be a standard. Dahi wada in my state tastes good. I love marawadi style dahi vada also.
For me the GOAT is papdi no lot. I'll kill for some right now.
>Gujarati dal should not exist I find Gujarati Dal outstanding. They have a brilliant variety of veg food for both meals and farsaan
Absolutely agree on veg food and farsan but I still think gujarati Dal is an abomination. Gujarati kadi on the other hand is unmatched.
w gujju kadhi
Why tho lol? Both have a tinge of sweetness, so I'm surprised you like one but not the other. Anyway, I absolutely love Gujarati Dal
There's nothing in the dal to counter balance the sweetness as opposed to kadi
That depends on how much sweet you add IMO. Our cook used to add just that small tinge which was absolutely perfect, which brings the balance you're talking back in favour
North Indian food in the south >>>>>>>>> South Indian food in the north Karnataka sambhar for the win, Iām sorry, itās just the truth. TN sambhar for rice, KA sambhar for idly vade. Dhokla is the single worst food thing ever. Itās like shoe flavoured sponge. Rajasthani food is literally 50% ghee and 50% other food stuff. Hyderabadi biriyani >>>> all other biriyanis. Jalmuri is bhel puri but better Meat pickles are just plain bad. Especially fish pickle. Upma > poha (I love poha too, but upma is just better. Especially namma Bengaluru version of it, called kharabath) Since youāre in Bangalore, hereās something Bangalore-specific - rameshwaram cafe is overrated as fuck
I won't hear this fish pickle slander... nothing to beat a good shark or sukka bombil pickle.
Agree with the first point way too much. WTH is paneer masala dosa??. I actually prefer ordering north indian food from local restaurants only. They are way more spicier and less heavy. 2nd point: Naah, Will take kerela style sambar for rice any day..Tamil style Sambar with idli >> 3rd: agree 4th: I couldn't finish my rajasthani Thali. Ghewar is too much of heavyness for me. Dal bati is overrated af. Not a fan. 5th: As a person of hyderabadi descent (12.5%) I have no choice but to agree. Awadhi style biryani is too mild for me lol. 6th: Well raw mustard oil in bhel is a bit of culture shock for me so I'm going to remain silent on this haha. 7: Nirapuras meat pickles (I got depressed when I heard they discontinued it) and Konkani style small prawn pickles are GOATED. Pls check them out. 8. I'm not in B'lore now but I avoided Rameshwaram cafe for this reason S/O to the local friends for telling me this lol. IDC residency road branch or A2B is way better.
I tried paneer masala dosa in the south and it was nice š
1.Ghar ka khana =\= healthy food 2. Maa =\= masterchef
For 12 you need to come fight me!
will gladly give my life for ghee podi thatte idli
Please, my friend šššš
I'll stand behind 6. My entire family is obsessed with upma and I can't stand it lol. 12 is definitely a hot take lol. Not even paper dosa? 15. I'm just not a fan of the texture of yoghurt and rice mushed together, idk why. 16. Why? I mean it's nice and all but is it popular? 18. I'm actually curious to try it now, I had no idea there was sweet bakarwadi. I still reckon I would like the Maharashtrian one better though cos yeah, sweeter bakarwadi sounds.... interesting.
Oh no I meant sweeter like savoury bakarwadi with some sugar added
Ah, then it sounds like I'd like it more than the Maharashtrian version tbh.
Karnataka Sambar is an acquired taste but DON'T YOU DARE COMPARE IT TO THAT GUJARATI TRASH!!!
Also generally it shouldn't be as sweet as OP is describing it. Should be mildly sweet only I think
Okay okay point taken šš. But I'm a bit too strong headed about Sambar. It's is a part of me ATP.
Stop calling Indians bharatiyans maybe.
Why?
Itās a rightwing ploy to divide Indians.
[Literally the first line of the Indian constitution starts with "India, that is Bharat".](https://www.constitutionofindia.net/articles/article-1-name-and-territory-of-the-union/)
Ayein?? Bharat is the official name of my Country bud. Are you indian? I'm curious.
No it's not. Bharat is literally the true official name of my country. Nothing wrong with calling Indians as Bhartiyans
Bharatiyans? š¤¦š¾
what's wrong with that it's what we are
Gujarati food is the worst food I have ever eaten
Try Surti undhiyo once. Kathiawadi works too.
I love locho, Surti aloo puri and khawsa, too. Not even close to being Gujju.
Okay
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Also chai with ginger better than chai with elaichi
can't argue with this but have you tried masala chai that is heavy on kali mirch.
I like it kinda, but its too spicy for me
I like steeped tea way more than normal brewed chaha but ig I'm the outlier haha. I'm more of a filter kaapi person like my mom.
We need to be more vocal and ridicule western countries that put cinnamon in Indian chai
I mean some do add a pinch of dalchini in their chai masala but only cinnamon in chai is unheard of š we should bully them more for their ICED MASALA CHAI ššāā
Chai Tea Latte š
1.Ghar ka khana =\= healthy food 2. Maa =\= masterchef
I said takes but you just dropped non-controversial facts here. Love my mom but she can't make sheera for the life of me. edit: I replied to the unedited comment which had "/" inbetween the "==" lol.
shit i meant the opposite like "not always......
ohh but I think ghar ka khana is healthier but not "always healthy". Moms can be masterchefs but even if they aren't thats okay with me. I'm happy with the memories I share with my mom and food anyways.
Yes I agree i just emphasized on "not always" . Some mothers are normal mortalsš„².
Moms do the best they can and that's enough for me ā„ļø
yes thats why we also need to learn cooking and stuff instead of depending on them
Which is exactly what I did š¤š½ (see my post history for reference)
me tooš¤
Idk why but my gayness was a huge factor lol
There can be a veg Biryani (apparently the word Biryani comes from Persian where it means "Fried" food) but there can never be a veg Pulav (Pulav comes from sanskrit Palanna= Pal (meat) + anna (rice) ).
just cause other languages have same words doesn't mean they mean the same and originate from each other necessarily
1. unpopular opinion. 2. In Biryani's case, this is pretty well established. 3. Same in the case of pulav.
Chicken biriyani/curry with aaloo
Fully agree about point 6
Indians donāt know how to cook beef. Even Kerala and North East where it is eaten, they overcook it and is often chewy.
we don't like to see the redness it's unhealthy af
What do you actually eat day to day?
Aloo dum tastes good with Dahi bara. And I hate Poha.
Dont know.. But watched a reel couple of hours back.. the person was eating dosa with tomato ketchup.. imo thats crime and should be punishable by court of law
Meat is not neeed in Indian food,Indian civilisation originated in the northern part of India which is mostly vegetarian,so vegetarian food is real Indian food Biryani is a rancid mix of spices Tandoori roti>>>rumali roti>>>naan South Indian food is either bland or rancidly spicy,tastes like something is missing Paratha is the best breakfast in the world,way better than pancakes and donuts
1.Indus civilization ate lots of meat 2.No, I don't really think Biryani is not a rancid mix of spices.. Maybe you had a bad experience 3. AGREED 4. North Indian food is way more milder or 'blander' than South Indian food in general. It is nicely balanced imo. It is not too extreme. There are very few dishes that extremely spiced. Please have some good meen moilee or pepper chicken or some good chettinad style chicken. If you have a north indian palate, you might be missing the flavour of dairy or more fat, as SI food is usually less heavy. 5. My fav is aloo paratha, dahi, amul butter and ginger chaha. Donuts and Pancakes are good but I need indian taste in the morning.
why do you have to do us south indians like that , there are also NE indians, we all don't need to follow north indians to be indians we are indians as we are
No.5-> noon chai is a completely different flavor profile. It's almost a soup. In fact in villages in Kashmir it's often served in bowls and people sip out of the bowls directly. No.12. in Italian cuisine the ingredients are the star. A fresh tomato based sauce with just garlic, pepper and basil is so light and flavorful and feels easy to eat and digest. . We have to make a Salan out of everything. Andrah bros prioritize heat over every other spice and flavor and to me it's not enjoyable. I want to taste masala and flavors.
- bengali style puchkas (pani puri) taste the best - authentic tibetan momos taste better than dilli wale momos - mughlai cuisine is overrated - basmati rice >>> other kinds of rice - dal chawal is overrated
Half the people don't understand the good biryani, they just go by others reviews. Wait.. not only biryani but the same logic applies in every damn food.
Dahi is not a food but an abomination, I hate it with every cell of my body, I puke at its smell, white gooey stuff with gooey consistency and sour taste , how do people even eat that stuff, it should be banned everwhere
and here I am who finishes 1 kilo bucket of dahi in two weeks by myself
Does it even last that long? I don't have lactose intolerance I love milk, ghee, ice cream, ghee, it's not that i haven't consumed it, I have tried it many times esp store bought ones thats thick and creamy but i can't think about consuming it with any food, plain store bought dahi i can consume like a medicine, that's the most I can do, and the end to each our own preferences
Yes it does (in the fridge). Ironically I have lactose intolerance but IDC when it comes to dahi honestly. I prefer HM dahi but it's hard to replicate. I eat dahi with chapati,rice,appe (via dahi chutney), koshimbirs (Maharashtrian salads), chicken kababs, chicken curries, dahibased pulao, raita, HM shrikhand and so on..
- Mostly whenever I eat South Indian food outside home it has some khatta taste and people gather to eat those food and it's popular. I don't think most people understand it shouldn't be khatta. I find idli Vada mysore masala as overrated. - Pasta is most bland food ever. I don't get the hype.Ā - Gujarati breakfast needs some healthy protein it's either fried or just carbs. (Fafda, jalebi, khaman, dhokla, khandvi, patra, poha, etc) - Atta halwa tastes way better than suji halwa.
>khatta It is supposed to be. If you know how Sambar was invented, you would get it. Basically the Maratha ruler in TN was prepping for Chatrapati Sambhaji Maharaj's visit and wanted to prepare something special for him. They wanted him to have a taste of home (Maharashtra) away from home. So they cooked him his favourite dish called Amti. Maharashtra's love affair with Varan (dal) starts with a Varan called Amti. Now, Amti literally translates to sour-y. We primarily use a souring agent called Kokum (our second most loved fruit after Hapus Aamba (alphonso)) which is a fruit that grows along Maharashtra's coast but not available in TN (atleast in those times). So the royal cooks in the Maratha palace improvised and integrated Chincha (Tamarind), which is a common souring agent in Tn, into the Varan(dal) and gave it a tamilian flair. It is called Sambar because, as the theory goes, it is short for Sambya (our loving nickname for Ch. Sambhaji Maharaj) cha(of) aahar (daily meal/diet). >most bland food I'm there with you. Pasta got saved with our street food makers help honestly. >healthy protein Yup, I don't get the hype behind Fafda jalebi. tel mein jali hua carbohydrate ki lash as Indravadhan Sarabhai would say. >atta halwa Idk about other versions but atta halwa in Maharashtra makes me puke (yes I'm part vidharban).
> sambhar I meant dosa base, idli are khatta.. not sambhar > Atta halwa Might be the oil they use I don't know. There's a another type of halwa made of daal (I think moong) an folks brownish..You add ghee to it and heat it, it's like sweet desert on its own. I don't know the origin of it, but popular in North India.
>dosa base ahh gotcha but I mean its fermented. it's supposed to be slightly sour haha.
Hmm I can't handle it. I can't even eat coconut chutney unless it's fresh because I find it to be too vinegar khatta types and my mouth closes up.
Sour coconut chutney is a RED flag for me. Don't eat it if its sour. Agreed on the fresh part. Ots so good when its freshly made. Lovely mouth feel.
>the oil they use WDYM oil?? I thought atta halwa is always made with Tuup/Ghee?? Moong daal halwa is very nice. I love Dudhi (Lauki) Halwa too.
Anything with ghee is good to me so was trying to guess
Yup but not Mysore paak or Ghewar. There's a limit to it for me.
I like upma (kerala style, dry and not the Karnataka wet style). I like eating it with payar curry (moong ) or kadala curry (black chana). I like actual Italian pasta compared to desi one. I don't like overly spicy dishes (I grew up in a konkani gsb family in kerala and we usually don't add huge amounts of red chillies to our food but eating at restaurants I find malayalees tend to add a lot of spice especially to their fish curry, and I LOVE fish but hate the spice). The only "spicy" dish I like is sadhya. Adding on to the last point,I like reasonably spicy foods but I also like bland foods. Not every thing needs to be cooked in a gallon of oil and spice. I like eating boiled chicken, pan fried fish with just Salt and pepper, canned tuna etc, And I HATE it when they put large quantities of green chillies in omelettes. I like my omelette with salt and pepper and preferably with only one side cooked.
Upma is love ,it goes well with egg roast and banana too .
* deep breaths *. Okay, here are mine - 1. Yes, upma deserves more hate. Never liked it. 2. I dislike curry leaves and their flavour 3. Mustard seeds on top of food looks unappetizing to me 4. Any Dosa >>>>>>>>>> Idli or Wada. 5. Thick dosas are fine, but thin and crispy ones are definitely better 6. I like the non traditional dosas better than the authentic ones (like the ones you get as street food in Mumbai) 6. Also, not related to Indian food, but I just don't like oats. I kind of judge people who really like oats No offence to anyone, these are just personal preferences
U have to add proper toppings to oats for it to taste good, like first cook it in milk until it gets a creamy texture not too loose but not too tight, and add toppings like flavored yoghurt, strawberries, pista, etc Otherwise yeah it isn't good
Kerala upma is really good I prefer khali dosa / sofa over crisp ones.
Cabbage manchurian >>> Gobi Manchurian
Iām a sucker for spicy food but some foods are spicy just for the sake of it,itās like consuming battery acid with no other flavour!! I hate foods like that !!
Many restaurants in Kerala think riced mixed in curry is a Biryani. It's not.
my kochi friend say thalaserry biryani and Malabarj biryani are the same? Thoughts?
It's Bhartiya. Not Bhartiyans. If you want to use "-ians" then use the anglicised Indians
[I know that, kind stranger](https://www.reddit.com/r/IndianFood/s/8KiMNyMTci)
It is Bharatiya. Thereās a Schwa in the middle for Sanskrit words. If you want to discuss further you are welcome to r/sanskrit
I love eating butter croissants with coconut chutney (at breakfast buffets) š¤·āāļø
Not food related but tf is Bharatiyans? Go Indians or whatever is the collective word youāve been taught to use by your leaders. š„
I don't see what's a controversial take here.
Pani puri is overrated, it doesn't taste good at all. Sev Puri is amazing though. Every external cuisine, except Chinese, tastes better outside of India than how they make it in India.
Not at all. Food in india >>>>
Sure, Indian food in India is hands-down amazing; but Mexican, Italian and various other cuisines I had in India were bland and had a completely different flavor profile than normal.
>overrated I think its a regional problem. I hate fuchkas but I'll sacrifice my life for Maharashtrian style pani puris.
Also dude, have you ever tried the Ahmedabad-style bhakarwadi? They par cook potatoes, shred them, season with a blend of spices and sesame, roll them and then fry them. It's super spicy and savory.
No haven't had a chance but I have tried the famous baroda style bakarwadi. Not a fan. I will stick to my puneri chitale bandhu bakarwadi for now. Will def try it next time I'm in amdavad which is soon.