Experiments With Food- Rare Indian Cuisines You Must Try Atleast Once
This is a contribution post by Nilshree Damani
Food transcends boundaries and generations, proving to be a unique source of instant connection between people! I’m always on the lookout for new recipes to try at home and new places to explore different cuisines. I mostly document my experiences as a personal memory, but here are a few recommendations I believe everyone should try at least once in a lifetime.
The Unique Taste of Aloe Vera Sabzi
One evening, we were all watching TV when an advertisement came on for a product with aloe extracts, highlighting the nutritional benefits of aloe vera gel. My family reacted with mixed emotions, as they had never considered aloe vera edible. However, I had to chime in because I have been enjoying aloe vera in the form of sabzi, a dish my grandma used to make and now my mom has perfected. Not all varieties of aloe vera are edible due to their bitterness, but my family’s “Home Minister” had a solution: she would add raisins to cut through the bitterness with a touch of sweetness.
A Must-Try Marwadi Delicacy: Kanji Bada
Another Marwadi specialty I highly recommend is Kanji Bada, typically made on the festival of Holi. The bada is a fritter crafted from a blend of Moong Dal and Urad Dal, while the kanji is a tangy, savoury water seasoned with mustard seeds and tempered with jeera, rai, and hing. Just writing about it makes my mouth water—it’s a true flavour bomb! Packed with pulses and minimal oil, it’s even suitable for those on a diet and can be enjoyed without guilt.
Thalipith: A Creative Use of Leftovers
The third dish I learned from my mother-in-law, which I now consider the best way to upcycle food and avoid wastage. As home cooks, we sometimes misjudge quantities, leaving us with excess dal, sabzi, or rice. Instead of throwing these away, I make Thalipith, a traditional Maharashtrian flatbread, just as my mother-in-law taught me. It’s a delicious way to repurpose leftovers and make sure nothing goes to waste.
Sun-Drying for the Seasons
My next recommendation isn’t a dish, but a process: sun drying. In India, many households preserve a variety of foods that come in handy during extreme weather. Papads in different flavours, badi (also called mangodi or sandige), and other preserved foods are popular. Interestingly, creative home cooks have even devised a way to use papad in sabzi, a handy option for days when fresh vegetables aren’t accessible or when a spicy kick is desired.
Sweet Discoveries: Tiramisu and Tarts
As someone with a major sweet tooth, my list would be incomplete without mentioning desserts. I recently had the chance to try Tiramisu for the first time and regret not tasting it sooner. Tarts are another treat I feel like I’ve missed out on until now. I owe it to all the food content creators who encourage picky eaters like me to venture out and try new sweets.
A World of Flavour Awaits
Food is a window into different cultures and regions, and the more we connect with others, the more we learn about diverse cuisines and rare dishes. This blog is my way of starting that conversation, and I’d love to hear from you. Share your favourite unique dish, and let’s inspire each other to explore the world of food even further.
