mmmm...... it is a wonder that we are not gaining weight while travelling! We thought that, as we leave India tomorrow, it would be lovely to share with you what we have sustained our souls and bellies on in this country.
Breakfast usually consists of black tea (or coffee when we find it. The concept of 'coffee' here is instant... and awful instant, so we have become tea drinkers) and either baked beans on toast, or grilled tomato cheese sandwich.... usually paired with some sort of potato (fried, boiled, mashed, hashbrowns,etc) and Trevor drinks a fresh squeezed, no sugar no water orange juice. Not Amaris, she sticks to the caffeine beverages only.
Our 'lunch' is often fresh fruit (there are stands everywhere to buy that which is 'peelable') and nuts/salty mix of some kind. From time to time we will treat ourselves to a street vendor that is whipping up lunch-sized versions of our favorite dinner foods. The only mentionable one that differs from supper is the glorious 'rolls' we have found on the streets of Kolkata - think vegetarian donair. Of course, not to forget the Samosa - a found everywhere, always fresh and for less than 10 cent glorious piece of fried heaven. Trevor ate so many he is sick of them!
and the pice-des-resistances ...... supper food. The food culture varies from South to North, East to West, with the 'Dosa' being the only South Indian food we have not been able to find in many places outside the south. Everything else, though, is found everywhere.....We were able to sample much Tibetan fare, also, while in Bodhgaya. We will start with that, and the rest is what our palates have appreciated in the rest of India.
In Bodhgaya, due to both our tummy episodes and the typical fare, our diet consisted of a variety of soups. The 'staple' bread is called a Thig-mo, which is a steamed bread that resembles a dinner roll/crumpet. Steamed may not sound appealing (it didnt to me) but it surprises with an amazing sourdough like texture (and flavor, now to think of it. A kind of bitterness)
thigmo
thukpa - tibetan noodle soup.....
The first 'new' love for Indian flavors that we have found lies in the Paneer, a soft, unfermented cheese. this cheese resembles the chewy texture of tofu, with a subtle cheese flavor that absorbs and compliments a huuuge variety of dishes. Paneer is often used as a 'meat substitute' in what we would know as traditionally meat dishes in Canada (butter chicken, chicken tikka masala, etc) and AMARIS LOVES IT.
The dosa (Trevor's favorite). It is a 'pancake' (more crepe thickness but almost cornbread flavor) that is made from rice flour. It is then filled with Masala potatoes (masala is the 'typical' spice mixture when you think Indian food) and served alongside a fresh coconut chutney and tomato chutney. Pieces are ripped off (with one hand) dipped into said sauces and eaten. Delicious!
Next is the multitude of masala lentil mixtures - there is chana (chickpeas) dhal (black lentils) dhal fried (yellow lentils, or moong dhal) rajma curry (kidney beans) and many many more. This is often eaten with rice (LOADS of rice) but we prefer to have a few chapati's each and skip the rice (it becomes too much food)
chana
moong dhal
rajma curry
Breakfast usually consists of black tea (or coffee when we find it. The concept of 'coffee' here is instant... and awful instant, so we have become tea drinkers) and either baked beans on toast, or grilled tomato cheese sandwich.... usually paired with some sort of potato (fried, boiled, mashed, hashbrowns,etc) and Trevor drinks a fresh squeezed, no sugar no water orange juice. Not Amaris, she sticks to the caffeine beverages only.
Our 'lunch' is often fresh fruit (there are stands everywhere to buy that which is 'peelable') and nuts/salty mix of some kind. From time to time we will treat ourselves to a street vendor that is whipping up lunch-sized versions of our favorite dinner foods. The only mentionable one that differs from supper is the glorious 'rolls' we have found on the streets of Kolkata - think vegetarian donair. Of course, not to forget the Samosa - a found everywhere, always fresh and for less than 10 cent glorious piece of fried heaven. Trevor ate so many he is sick of them!
and the pice-des-resistances ...... supper food. The food culture varies from South to North, East to West, with the 'Dosa' being the only South Indian food we have not been able to find in many places outside the south. Everything else, though, is found everywhere.....We were able to sample much Tibetan fare, also, while in Bodhgaya. We will start with that, and the rest is what our palates have appreciated in the rest of India.
In Bodhgaya, due to both our tummy episodes and the typical fare, our diet consisted of a variety of soups. The 'staple' bread is called a Thig-mo, which is a steamed bread that resembles a dinner roll/crumpet. Steamed may not sound appealing (it didnt to me) but it surprises with an amazing sourdough like texture (and flavor, now to think of it. A kind of bitterness)
thigmo thukpa - tibetan noodle soup.....The first 'new' love for Indian flavors that we have found lies in the Paneer, a soft, unfermented cheese. this cheese resembles the chewy texture of tofu, with a subtle cheese flavor that absorbs and compliments a huuuge variety of dishes. Paneer is often used as a 'meat substitute' in what we would know as traditionally meat dishes in Canada (butter chicken, chicken tikka masala, etc) and AMARIS LOVES IT.
Next is the multitude of masala lentil mixtures - there is chana (chickpeas) dhal (black lentils) dhal fried (yellow lentils, or moong dhal) rajma curry (kidney beans) and many many more. This is often eaten with rice (LOADS of rice) but we prefer to have a few chapati's each and skip the rice (it becomes too much food)
chana moong dhal rajma curryOther 'new' flavors (we always 'cooked Indian' at home, but obviously being here the food is a thousand times more amazing, and we have found a huge variety of vegetarian food/new recipes to take home with us)
Aloo Mutter - Potato and Peas
Palak Paneer - (spinach and cheese)
chili paneer - the greatest blend of chinese and indian flavors
Paneer Pasanda - stuffed paneer
shahi paneer - gloriously garlicy paneer cheese
malai kofta - a veg 'ball' (much like a meatball) made from
veggies and paneer in a tomato curry sauce
and the list goes on and on, with a variation of veggies, paneer, beans and curry. and always a good rhoti chapati. :)
We are now hungry and going to enjoy our last veg 'donair' from the streets of kolkata. We are off to Thailand tomorrow morning, and we will update the blog when a few days of excitement have passed!
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