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If you are looking for Sun, sea and sea food…Maharashtra won’t disappoint you. A delicious mix of vegetarian delights and sea food is what you can dig in here. Along the coastline of Bombay a wide variety of fish ensure it’s a fish-atarian’s delight. Maharashtrian or Marathi food consist large variety of vegetables, fish and coconuts. The preparations here are rich in ginger, garlic and spices. Tomatoes, eggplant and other vegetables stuffed with spicy
fillings are absolute winners. Bombay boasts of a sizeable Christian and Parsi population. And thanks to them the city offers some of the best continental and Parsi cuisine in the country. Parsi preparations are a must have---a combination of rich and subtle tastes.
Must Have: Bharwan Baingan, Kohlapuri Chicken, Puran Poli, Aamti, Bombay Chiwda, and Patranu Macchi Dhansak.
And for some more sun, fun, sea and sea food head further down towards south to Goa. Life is a beach here!
In Goa one can notice the distinct Portuguese flavor, be it on the architecture or in the cooking. Fish and rice are the staple Goan food. Sweet and sour Vindaloo, Duck Baffad, Sorpotel and Egg Molie… We could go on, but we’ve got a beach party to attend. Choose your poison, team it up with some crunchy prawn fries, hear the waves crash and pick a spot on the beach…Voila this could be heaven. For the party hearty, Christmas, New Year, the Mardi Gras-like carnival and parades, all add to the year round festivities. Portuguese, Gomantak and other cuisines have all blended into the local cuisine and Sorpotals; Bebincas washed down with Cashew Feni are a must for every visitor.
East Indian Food :
In the eastern part of India, the Bengalis have turned cooking into a fine art. The staple food of Bengalis is the yummy combination of rice and fish. For fisho-philes and those with a sweet tooth this is the place to be. Bengalis love eating varieties of fishes
prepared
in every possible way imaginable and then
some more. A special way of preparing 'Hilsa' is by wrapping fillets in banana leaf and steaming it with mustard sauce. Hilsa has very fine bones, but now some restaurants offer de-boned Hilsa fillets---don’t miss it if you can. Fish fry, cutlets, rolls, spicy curries, yogurt marinated fish---Bengalis have found ways to put the ample varieties of fish found here to very good use.
Must Haves: Doi Maach (Yogurt fish), Maacher Kaalia (fish curry), Bhapa Ilish (steamed Hilsa), Shorshe Chingri (prawns in mustard sauce), Chingri Maacher Malaikaari (prawns in coconut milk), Luchi and Aloor Dum, Cholar Dal, Aloo Posto…we could go on.
And after the main course comes the dessert. No meal in this part of the country is complete without
some sweets for the sweet. The sweets made from cottage cheese and a number of the items are prepared using Paatali Gur (date palm jaggery). One’s simply spoilt for choice. Every district in Bengal has a special sweet recipe of its own. Langcha and Mihidana Sitabhog of Bardhaman, Sharbhaja of Krishnanagar, Chanabora of Murshidabad to name just a few.
Must Haves: Roshogollas, Sandesh, Chanar Payesh, Misti Doi, Gurer Paayesh, Kaacha golla…the list is endless. |
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