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Chaat

Posted by Food and Streets by Sadaf on November 9, 2016February 20, 2017

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#KhaoKhilaoBatao | Barra, Dhuska and Kachri . . Pramod Vema (Father) and Ajit (Son), father and son duo, selling delicious Barra, Dhuska, kachori and Aloo chop for 15 years on NH-100 between Indrapuri chowk and Kallu chowk, Hazaribagh District. . Around 4 in the evening, Pramod parks his thela and starts preparing the ingredients. At times, they struggle to find the same spot due to some random car parked or other issues with the original spot. . In the span of 15 years, Pramod says, "many things have changed in the chowk area and I have to adjust my resources accordingly". While asking more details about his business, he says, I have seen new shops opening in the vicinity every year, and every shop owner wants their floor to be clear from Hawkers and vendors, so I have to adjust my cart accordingly". Almost every year he has to shift inch by inch. . Before this, he was a daily wage worker with the Frontier Bakeries and later teamed up with his son to come up with his own business. . They both sell the local and popular Jharkhandi snacks between 5.30-8.00 pm. Between this small window, they get occupied, sell the product and head home by 9 after wrapping up and clean the area. Father is the head cook while his son takes the order and maintains the account. . Barra, Dhuska and Kachri are local fried delicacy made with the batter of rice or chana dal and served. . . Courtesy: @humansofjharkhand . #Foodandstreets #StreetFoods #Jharkhand #hazaribagh #Fried #Snack #evening #snacks #fritters #Rice #Lentils #ricer #streetfood #Streets #Food #delicious #eveningsnacks #oil #jharkhandtourism #Streetvendor #Vendor #Cart

#KhaoKhilaoBatao : Kanji Vada Many believe Delhi has the best street food, so let's not challenge your belief but travel a little away from Delhi and hit the old bazaar area of Pink City, #Jaipur where I had these freshly fried Kanji Vada. The vada is a simple fried dumpling of urad and moong dal paste and then soaked kanji, water infused with #mustard, #chillies and #tamarind. Traditionally the water is prepared a day in advance which gives a natural tang to it due to the fermentation process and is popular #detox #water. . . This is such a unique dish when everywhere in the country you get deep-fried and heavy on your stomach dishes, Kanji-Vada smiles at you and says eat as much, I will help you digest and detox. You can have the water by itself if you are not a fan of dumplings or enough patience to cook them. . . I was reading a research paper by Anu Koul and Rupa S Kadam and can be easily read on www.wjpls.org, it says and I quote "kanjika is a sour semi-solid medicine prepared from the fermentation. It is a unique Ayurvedic preparation which comes under Sandhana kalpana (Ayurvedic fermentation). Sandhana Kalpana is classified as Madhya kalpana (alcoholic preparation) and Sukhta Kalpana (acidic preparation). Kanjika comes under Sukhta Kalpana. Kanjika is commonly used for the purification of metals and Mercurial processing. In classics, Kanjika as a final product of rice is beneficial for health and has been described as a digestive stimulant, acts as an expectorant, quenches thirst, prevents foul smell of oral cavity, and reduces vaata Kapha diseases inclduinh constipation". I think perhaps kanjika became Kanji in the modern days. . . A popular dish in Rajasthan and Gujarat also came as a surprise to @thefinelychopped, he describes in his book The Travelling Belly and says "it looked like dahi vada floating on what looked like rasgulla sugar syrup." And how pleased he was surprised with the delicacy when he got to taste it. . . #Foodandstreets #StreetFoods #soulfood #travel #travelingchef #chefsofinstagram #cheflife #traditional #streetphotography #streetsofindia #foodie #flavour @cntravellerindia #foodstagram #gastronomy

#KhaoKhilaoBatao How can we talk about street food and not mention the evergreen chaat? From North to South, from one end to another, chaat is one dish that connects us all. From street vendors to fancy restaurants, aalo to prawn chaat, you name it and be assured of finding some fantastic and tangy version of your favorite chaat. If folklores have to be believed, some say the word chaat originated from its literal meaning 'to lick' because the tangy dish made people lick their fingers. Others think it originated from the term chatpati (tangy), but who knows. The whole history and my anecdotes are in my book Daastan-E-Dastarkhan. Do pick it up. However, the two primary ingredients of chaat are curd and rock salt. KT Achaya, in his book, A Historical Dictionary of Indian Food, describes curd and finds a mention in the Vedas and the Tamil literature is said to have been spiced up using pepper, cinnamon, and ginger. Therefore, it may be conjectured that adding curd to the and spicing it up with various chutneys and pomegranate seeds could be an old habit. The use of rock salt or sendha namak and black salt with chaat is common and according to Achaya, Mahabharata refers to the use of rock salt or sendha namak and black salt. But broadly it is believed chaat in its complete form came to our lives during the reign of Emperor Shah Jahan, in the 16th Century when the capital moved to Delhi from Agra. #Foodandstreets #chaat #chat #delicious #delhi #delhistreetfood #StreetFoods #streetsofindia #streetphotography #Food #tangy #Spicy #history #foodstagram #Streets #Foodie #lucknow #mumbai #crispy #Story #storyteller #Mughal #India #yummy #Eatthis #potatoes #tamarind #curd #olddelhi

#KhaoKhilaoBatao To explore one of the most evolved and varieties of food in India, you must visit Calcutta (now, Kolkata). Food and culture from pre-Mughal, #Mughal, #British, #Chinese, #Amremenian, and a whole lot of other dynasties have helped evolve the #BBengali cuisine. People in this part of the world love their food to a very unparalleled way, music, art and culture with whole lot of food. You cannot go without giving respect to the people and their lifestyle. . . Recently I met @pritha7406 and before that, I had a discussion with @thefinelychopped and we all agreed that the range that #Calcutta offers, nobody else has in #India. . . The city is popular for the variety of street food and #snacks it has to offer, the likes you can pair with a cup of chai. These popular street foods of Kolkata are not just a local favourite but have also made their way on to the global food map. . . One of the most popular street foods of Calcutta which became the cult has to be 'chowmein', which was brought in by Chinese along with communism. Both of them have stayed here (a little less of #communism , a lot more #chowmein). @telegraphfood writes "It all began a long time ago. As the #story goes, in the late 18th century, a Chinese gentleman, Yang Achew, arrived in Calcutta and received land for a plantation from Warren Hastings. He brought in workers from China," says Ian Zachariah, food and travel writer. More Chinese people arrived, he says, many as refugees from the political troubles of China, and soon Calcutta had its Chinatown in Tiretta Bazar, which would remain the city's only Chinatown till the second one came up at Tangra." Chowmein was a big hit from day 1 on the street-side stalls. . . Many were drawn to the food stalls by the #aroma of the #noodles and the broth. 1924, Calcutta got its excellent Chinese restaurant, Nanking and the just-wrapped themselves with the 'Indian Chinese' flavours and long strands of boiled noodles. . . #Foodandstreets #StreetFoods #history #foodhistory #streetsofindia #bengalsofinstagram #bengalicuisine #Cooking #roadside #Spicy #soya #chickenchop #foodexplorer #Explore #writersofinstagram #writerscommunity

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