Food from the West of India

 ‘Unity in diversity’. Nowhere is this more apparent than in the west of India. The topography of the land varies from stark deserts to lush forests and wet coastal areas. People living here range from the rural and rustic to the glitzy and glamorous world of movies. From the grandeur of Rajasthan and Gujarat to the bohemian lifestyle of Maharashtra and Goa, this part of the country has a vitality and versatility that is stunning and interesting, to say the least.  

The people of the West are hard working and fun loving, and you can see this attitude in their cuisine. Rice is the staple food in some areas, while in other areas you will find grains like wheat, bajra and jowar. These grains are pounded into a fine powder and are rolled out into flat cakes that are cooked on a hot plate. The end product is a flat bread, something like the Mexican tortillas. Topped with melting butter and dipped in a spicy curry, these breads can transport you to heaven.  

In the royal kitchens of Rajasthan, cooking was an art form. Palace cooks used elaborate techniques to whip out dishes that were fit for the Maharaja. Recipes were jealously guarded and innovation was the trick of the trade. Basmati rice was a favorite and various types of complicated flavored rice preparations, known as Dum biriyanis, were very popular with the royal guests.  

The arid deserts of Rajasthan are beautiful and scenic, but for the common man, life is at its toughest here. To cope with the harsh conditions, the local folk crafted a cuisine that is at once stunning to look at and sweetly satisfying when eaten. The rotis or breads are simple and fibrous but nutritious and filling. Since water was scarce, milk and buttermilk was used for cooking purposes. Needless to say, this added a distinctive flavor and texture to the food. Instead of vegetables, you will find dried lentils, beans and gram flour in food preparations. Rajasthan also boasts of a large variety of ‘achars’ or pickles (vegetables or fish marinated and preserved in spices) to make up for the relative lack of fresh vegetables.  

In Gujarat, people love vegetarian dishes. Gujarati food is famous for its excellent mix of spices and its rich texture. Food here is an interesting combination of sweet, pungent and spicy. Your tongue is mildly surprised at the exciting mix of flavors and tastes it will come across. Lip smacking dishes, nutritionally rich but lean in calories is a distinctive feature of the food. Oil and spice is kept low, while lots of sugar, tomatoes, limejuice and sugar ensure that the body is kept hydrated.  

Maharashtra is the heart of India. It boasts of a rich mix of people and the food here is as feisty, stimulating and colorful as the people are. The presence of diverse communities and the influx of a large number of working and trading populations has given the state an amazing mix of innovative dishes.  

One of the most popular food items is the ‘Chhats’. These are deep fried nuggets of flour, mixed with a healthy dose of finely diced vegetables sprinkled liberally with sweet and sour chutneys. ‘Chhats’ are munchy, tangy, spicy, crunchy and simply delicious – hard to roll all that into one, but that’s Mumbai for you! While you wouldn’t find these on a dieter’s menu, they are a favorite with all folks, irrespective of age and gender. To leave the famous ‘paani-puri’ out of this list would be criminal. These are nothing but hollow crisp balls filled with tangy sweet chutney that explodes in the mouth deliciously.  

Another favorite is the ‘vada-paav’, the working man’s staple food. This is nothing but a local adaptation of McDonald’s. As you sink your teeth into the soft buttered bread or ‘paav’, the tasty potato balls and chutneys folded inside the bread would delight you. Mind you, this is no bland McDonald’s fare. This is hot, spicy and mouth-watering!  

From Maharshtra, it is but a small jump to Goa, which specializes in non-vegetarian food, especially the coastal variety. You will find echoes of Portuguese and Arab cultures in the recipes here. Goan cuisine consists of fish, rice and curry. This combination, simple as it sounds, is a nutritious daily combo meal for the average Goan. You’ll find delicious preparations of Pomphret, mackerels, sardines, mussels, crabfish and oysters.   

Goan food is incomplete without coconut. Scraped and fresh, coconut imparts a distinct flavor to food. Goans take a lot of care in the way they cook their food. Traditionally, food is cooked in clay pots over firewood and this imparts a different flavor to food. From prawns to sausages, chicken, beef and vegetables, Goans have enough variety to satisfy the most finicky appetite.