Spicy, Strange and Spectacular Foods of India

Even their names are exotic and offer no clue as to ingredients or taste so the traveler has to proceed with caution. Pakora, Vada Pav, Aloo Gobi, Dal Tadka, Chana Masala, Vindaloo…all the dishes and spices vary dramatically based on regional preferences, flavors and culinary traditions. I sampled each of these dishes and loved the smokey, exotic blend of flavors!

Indian cuisine reflects an 8,000-year history of various groups and cultures. Traditional Indian food is renowned worldwide for its wonderful use of herbs and spices, and its diverse range of deep-fried snacks, pastries, curries, gravies, sauces, rice dishes, tandoor-cooked meats, vegetable dishes, chutneys, breads and sweets.

Indian “street food” is in a category of its own. Legend has it that street food traditions can be traced back to Mughal Emperor and Taj Mahal Builder Shah Jahan’s move of the capital city from Agra to Delhi. With the workers came the street vendors who brought the concept of streetside cooking and eating which still thrives in Indian cities, large and small, today.

So what does Indian food look like and taste like? Here are a few dishes with descriptions:

Vindaloo – Typically, vindaloo is made up of vindaloo sauce, which is usually made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chili’s, jalapeño, garlic, chickpeas, lentils, and other spices like garam masala, salt, pepper, paprika, and turmeric.

Dal Makani- is a dish originating in Punjab region and is made with whole urad dal (lentils), and a variety of other vegetables according to your preference; beans, carrots, corn, occasionally tofu and smoked spices, butter and cream.

Masala Vada, also known as Chana Dal Vada – is a popular Indian “tea-time” snack (a hold-over from British colonization) made with chana dal, spices, onions and herbs. Ingredients are ground, formed into patties and deep fried. They are also a common street food and are sometimes served with chutney.

Aloo Gobi – a mixture of cauliflower and potatoes, is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. The veggies are fried until “crisp-tender” and combined with the spicy magic which varies according to the chef’s signature blend.

Pakora – also a well-known Indian street food, sold as snacks and popular as appetizers. They are basically crispy, bite-size vegetable fritters, loaded Indian spices before being fried until crunchy. And deliciously addictive!

Vada Pav – is a savory and spicy soft dinner roll or fluffy bun (the Pav part) stuffed with a fried batter coated potato dumpling fritter and laced with spicy and sweet chutneys. Another popular street food originating in the Mumbai and western regions of India, full of flavors and textures.

One thing of note, the American palate may need time to adjust to the particular intensity of heat in many of these dishes. Request the less spicy versions to start with so you’ll enjoy the bouquet of flavors along with the “kick”. And keep a piece of naan ( the Indian bread staple cooked fresh for each meal ) handy!