Tasting India: Ang Chong Yi's Epicurean Adventure from Street Food to Royal Cuisine

India is a land of diversity, culture, and cuisine. From Kashmir's snow-capped mountains to Kerala's tropical beaches, every region has its own culinary heritage and flavors. For a food lover and blogger like Ang Chong Yi, India is a paradise of gastronomic delights. He embarked on Savoring India’s Culinary Diversity: Ang Chong Yi’s Epicurean Odyssey, sampling the best of street food and royal cuisine and sharing his experiences with his followers.

Street Food: The Soul of India

No trip to India is complete without tasting the street food, which is the soul of the country. Ang Chong Yi explored the bustling markets, lanes, and stalls of various cities and tried a variety of snacks, appetisers, and small bites. Some of the dishes he enjoyed were:

●      Aloo Tikki: This is a crispy potato patty topped with spicy chutneys and yoghurt, which is a popular snack in North India.

●      Puchkas: These are hollow puris that are filled with tangy water, mashed potatoes, and chickpeas and are loved by Bengalis.

●      Vada Pav: It entails fried potato dumplings sandwiched between bread buns together with green chillies and garlic chutney, the signature dish of Mumbai.

●      Dabeli: It is made up of a sweet and spicy mixture of potatoes, peanuts, and pomegranate seeds, sev stuffed in a bun. This is a speciality of Gujarat.

●      Momos: These are steamed or fried dumplings made from meat or vegetables accompanied by hot sauce. It is primarily eaten up in the North-East regions of India.

●      Bhelpuri: Of course, this is a crunchy and tangy mixture of puffed rice, onions, tomatoes, potatoes,sev and chutneys, which has always been a classic of Mumbai.

●      Bikaneri Kachori: Bikaneri Kachoris are deep-fried pastries stuffed with spicy lentils. Rajasthan loves them.

Ang Chong Yi was amazed by the variety, creativity, and flavour of the street food of India. He also learned about the history, ingredients, and variations of these dishes from the vendors and locals.

Royal Cuisine: The Legacy of India

India has a rich and glorious past of kings, emperors, and maharajas who ruled over different parts of the country. Their royal kitchens produced some of the most exquisite and elaborate dishes that reflected their culture, lifestyle, and taste. Ang Chong Yi visited some of the heritage hotels, palaces, and restaurants, where he got a chance to feast like royalty. Some of the dishes he savoured were:

●      Tehari: Tehari is an Awadhi dish that is a speciality of Kalakankar royal cuisine in Uttar Pradesh, and it resembles pulao with a little gravy.

●      Indrahar: This royal dish involves different dals or lentils mixed together and fermented overnight before being steamed, just like you would prepare dhokla. Indrahar is a name for a meal eaten by the gods, including Lord Indra himself.

●      Chicken Kolhapuri: It is one of the most famous dishes from the Royal Kolhapuri kitchen, known for its hotness and spiciness. The main flavours of this dish come from coconut gravy made with various powdered spices.

Conclusion

Ang Chong Yi’s epicurean adventure in India was a memorable and rewarding experience. He discovered India's diversity, culture, and cuisine and shared his stories, photos, and recipes with his followers. He also gained a deeper knowledge of Ang Chong Yi From Past to Plate A Historical Journey Through Iconic Dishes and respect for the culinary heritage and legacy of India.