In the words of George Bernard Shaw,”There is no sincerer love than the love of food “. Isn’t it true? An Indian by birth, the love for food is in my genes. Indian cuisine not only offers mind-boggling variety but every region has its own distinct set of spices and techniques of cooking. Andhra, Konkani, Maharashtrian, Marwari, Bihari and the list goes on for the cuisine known by their uniqueness of each region. If you are true foodie then there is no dearth of options available. Go for it!
Spicy Cuisine Of India
1. Kolhapuri Cuisine
Have you ever heard about the Misal Pav or the Tambda Rassa or the Pandhara Rassa? These dishes are an integral part of the Kolhapuri cuisine. Kolhapur is a city in the state of Maharashtra. Misal Pav is a soupy dish of potatoes and white beans cooked with onions, tomatoes, garlic and ginger. It is served with bread, commonly known as pav and yes, it is spicy. The hot and spicy mutton in red gravy or Tambada Rassa is a well-known delicacy of this region. Similarly, mutton in white gravy is known as Pandhara Rassa. The combination of five spices roasted over a low flame gives the dishes an appetizing appeal. The lavangi Mirchi of Kolhapur used in cooking has a fiery reputation.
2. Telangana Cuisine
Telangana cuisine is a pure gastronomical delight. Tamarind, chillies and spices are predominantly used to make the dishes spicier in this region. With diverse varieties and mouth-watering preparations, it is a must try. One of the signature dishes of this cuisine is the pacchi pulusu. This dish is unique as it is an uncooked form of Rasam. Pulp from freshly soaked tamarind is diluted with water to achieve the desired consistency. Seasoning is then done with salt, chillies and raw chopped onions. After tempering the dish is ready to be served.
The Natu Kodi Pulusu or chicken cooked in tamarind and spices can set your tongue on fire. Hyderabadi Biryani is one of the famous dishes known worldwide. Hyderabad happens to be Telangana’s largest city. There are two variants of the biryani- Kachhi and pakki. In the kacchi style, the meat and the rice are cooked together with aromatic spices whereas in the pakki style the meat is cooked separately and so is the rice. In the months of Ramadan, streets in Hyderabad are busy selling Haleem. Haleem is a delicious porridge-like preparation made from meat, lentils and wheat. Golichina Mamsam or mutton fry is an incredibly spicy dish of this cuisine. A discussion on Telangana cuisine cannot be complete without the mention of Gongura chutney. Gongura or Sorrel leaves known for their intense flavour. A simple meal of rice with ghee or oil and gongura chutney can leave you satisfied.
3. Naga Cuisine
The Bhut Jolokia is the worlds hottest chilly found in Nagaland. People in this region love hot and spicy food. Also known as Naga Mirchi, it is listed in The Guinness Book of World Records. Naga cuisine should be explored if you are looking for some culinary adventure. Bamboo shoot is an essential ingredient in the Naga household. Kehle is a pork dish, flavoured using Bhut Jolokia and fermented bamboo shoots. Axone is fermented soybean cakes that are used in making stew. The cuisine also boasts of tathus which are chutneys made of meat or fish and the famed naga chilli.
4. Malvani Cuisine
This cuisine represents the dishes of the Konkan region of Goa and Maharashtra. Coconut is used liberally in the Malvani food. Most of the spicy malvani curries makes use of two pastes, Rasgoli(fresh coconut and spices) and Bhajan(roasted coconut and onions). Fish dishes are made using Rasgoli mixture and meat is made in Bhajan paste. Solkadhi is made from kokum petals, creamy coconut milk and green chillies add the much-needed fieriness. Bombil Fry or Bombay duck is a specialty in the malvani cuisine. Next time you are in this region opt for the tangy and spicy malvani chicken curry.
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