As an undergrad, I had to travel from my hometown in eastern Uttar Pradesh (UP) to my hostel in Rajasthan, a trip that required me to take an overnight train journey followed by a few hours ride in a state transport bus. My mother would pack two meals for me, one for the night in the train and one for the morning after. The second meal often consisted of parathas with a filling of sattu—flour made with roasted Bengal gram.
In a country as expansive as India, nearly every season imaginable exists. There are the snow-clad peaks of the Himalayas, the rainforests of Kerala, the massive deserts of Rajasthan, and an expansive ocean coastline.
The best way to understand the food is by looking at the varied climates.
Shirin Mehrotra finds that the beloved UP Tehri appears in many forms, with avatars that stretch across the Deccan plateau, to the mountains of Kashmir, and cross the border to Pakistan, each with its own fascinating origin story.
When traveling in most regions of India, you’ll find local restaurants serving thali — a platter offering the choicest dishes specific to that region. But thali is much more than just a part of the country’s dining out culture. While not representative of how all people eat in India, it’s an integral part of festivals, celebrations, and everyday eating.
Hopping over to Sweden from Denmark for a day trip is a breeze thanks to the Øresund Bridge, a unique feat of civil engineering that connects the two once-warring countries.
Seafood, Byadgi chillies and community-specific foods define Mangaluru’s culinary culture