Indian Monsoon Delight
A standard scene at homes during monsoon. |
Monsoon
is here and for Indians it is the time to indulge in Masala Chai (Spiced Tea)
and Pakodas (Fritters). Imagine that long drive or that tiresome trek and then
a cup of steaming tea and piping hot pakodas! Loving it? Or maybe a lazy
evening, just catching up with someone or yourself, your thoughts – with a cup
of tea whose steam fog your window pane that is being lashed by rains on the
outside and you munch on some fritters to enjoy that moment? Sounds totally
like an ideal monsoon evening right? Well of late I have been doing this quite
often and this Sunday it just got a bit ‘Grand’ with flavours of monsoon served
by Grand Hyatt Mumbai.
The set up at Grand Hyatt |
Before
I confuse you – this is a food blog post, but it has a lot to do with travel.
Don’t believe me? Did you know different regions in India have different spices
and forms of tea depending on the local spices? While ginger is predominant in
Gujrati tea, Cardamom tea rules in the south, Oolong finds its fan base in the
east while Kashmiri tea or Kahwah has a totally different set of spices. But
more interesting is the story of tea’s companion Pakodas!
Lotus stem fritters famous in Kashmir during Monsoons. |
Fritters
or pakodas originated in India and travelled to South East Asia, England and
Persia with time. Originally from west and South India, pakodas or bhajiyas
were made famous in South East Asia by early merchants where they traditionally
promoted chillies and bananas in form of fritters; and then picked up by
Mughals, the traditional ways to making fritters travelled through north of
India and all the way to Persia. Since monsoons in India is relatively cold
fritters found way into many seasonal Indian Cuisines like Lucknowi, Kashmiri,
Bengali and even Marwadi!
Daal wadi or Pakodas of pulses! |
All the regions made fritters of different
ingredients, like Kashmir developed a taste of lotus stem fritters with the
traditional Kahwah while, the Mughals adapted fritters of different daals
(pulses) and the east created savoury fritters with different edible flowers.
With Britishers bringing in new ingredients to Indian Market like Potatoes and Breads,
the traditional fritters got innovative with the west soon developing bread
pakodas, onion fritters.
The butta (corn) with a twist |
You see
- Food travels! And food culture of a lot of places tells you so much about the
place and the influence of time and nature on those places. I never really
indulged much with food travel, but for past some months I have been hooked to
a show called Raja Rasoi and Anya Kahaniya which made me realize how much local
or adapted food of a place can tell you about the area and people.
The menu of Grand Hyatt Monsoon Hi-Tea |
Anyways
coming back to my main point, thanks to Grand Hyatt Monsoon Hi-Tea – I got a
flavour of monsoon from various states of India in Mumbai! The monsoon special
Hi Tea, which would be served at the hotel till 31st of August lets
you taste monsoon in a very diverse way. With Kahwa to Caya, from Samosas to
Daal Kachori – I travelled through some states virtually just through food
which made me make a mental note – look out for regional cuisine next time you
travel somewhere!
Yes well it is Hyatt, so everything is with luxury - the place. |
Which
place made you realize that the local cuisine is also a huge part of its
identity? Or which food item made you think, where has it originated and how
has it become a big part of locals somewhere. Let me know in the comments
below.
P.S. You
too can enjoy some very traditional Indian monsoon favourites with a twist at
INR 450/-. So in case you are staying at the hotel or planning to go to Juhu
side, you know a quieter classier place to enjoy the monsoon now.
Food for thought - Leaving you to think with some lovely samosas |
Sabudana vada and chai for me...not too fond of pakoras. Nice post
ReplyDeleteWoah Sabudana wada also!!! For me it is Masala chai and onion bhajiya! :D
DeleteI am still angry you didnt take me along with you, but loved the post.
ReplyDeleteNext time come along :)
DeleteWah! Pakora and chai! How else can monsoons be so much fun!
ReplyDeleteSeriously! Best things for a foodie during monsoons :)
DeleteHi Vaisakhi, I love pakoras and masala chai! In Malaysia, we do get pakoras and masala chai in Indian restaurants and we don't really care whether it's monsoon or not, we eat them here even though the weather outside is freaking hot! Thanks for sharing about the different fritters in the country :-)
ReplyDeleteCheers,
Kat
Hi Kat! I remember having pakoda for starters at a South Indian Restaurant in Melacca and some people around us asking for more...since it was a buffet! I like Masala chai all round the year too.
DeleteThanks for visiting the blog :)
Looks yummy.......!
ReplyDelete