Fusion is the flavour of life in a multicultural land bustling with regional, linguistic and ethnic diversity. Just go with your cravings for ingredients and let nothing but your instincts drive your choice of food combinations.
Fusion is the flavour of life in a multicultural land bustling with regional, linguistic and ethnic diversity. Whether it is fashion, films or food, the twist of fusion adds a distinct colour to the scheme of things. Talking of food in particular, the unimaginable variety of cuisines in India is a result of this vibrant melting pot. While on the one hand we have traditional dishes that are the custodians of distinct cultural identities, on the other hand, there’s a colorful and versatile blend of recipes and ingredients matching up to the migratory lifestyles of the urban population. Although many highbrowed, cultural guardians don’t quite approve of the mix-n-match and trials and errors, for the freewheeling foodies, it’s all about a hearty meal or snack on their plate. No political borders, no regional hangups, no cultural precepts! Just go with your timely cravings for ingredients and let your instincts drive your choice of food combinations.
Cross-regional and Cross-border Combination on Plate
Can you imagine the popular Zeera Rice served with Bohra Palida (or Palidu), Andhra-style Gongura Pachdi and Pakistani Bhuna Gosht in a single platter? Well, if you can’t imagine, why not try it out! Rice eaters from different regions may particularly love to discover Palida, which flourishes in the Dawoodi Bohra kitchens. A lentil, kokum and vegetable stew prepared with chickpea flour, Palida is often combined with Dal Chawal (Dal Chawal Palida). But if you wish to keep it a step simpler, opt for only Palida and Zeera Rice combo. This writer also tried a coastal twist by using handpicked Malabari kokum instead of the regular one available in super market. You can choose your own variety of kokum, which will definitely be a game changer. Want your plate to look a tad bit greener? Go for Andhra Gongura Pachdi (red sorrel leaves chutney). Vegetarians can finish it up with their choice of papad or crunch. Non-vegetarians can add their choice of fried mutton; Pakistani-style lamb mutton sautéed just right is a great pick though.
Ubiquitous Green Chutney Can Make Your Favourite Momos More Succulent
Any Indian diner worth his/her salt and pepper would be familiar with the green chutney that gives a juicy twist to kababs, cutlets and other fries. Here’s one more combination that blends quite well if you haven’t already tried it that is. The North Indian kabab chutney perfectly matches with North Eastern momos too. Give it a try.
Let the fusion of ingredients, recipes and combinations make your platter more flavourful than ever before.
