Cultural diversity is inevitable to the Indian subcontinent, be it language, customs, religion or culinary style. Each region has its own unique taste, which can be enjoyed best from its place of origin. Let us take a tour around some states of India, enjoying the traditional delicacies that define the place!
In Tamil, Pongal means ‘bubbling up’ and is a rice porridge mixed with yellow moong lentils and sometimes boiled milk. There are two kinds of pongal: a sweet one made with jaggery and this savoury ven (white) pongal.
While dosa is a generic South Indian dish, masala dosa has specific origins in coastal Karnataka. The filling in masala dosa varies but is usually potato and onion curry dipped in chutney.
The word had been derived from two Telugu words, ‘Pootha’ meaning coating and ‘Rekulu’ meaning sheet. Pootharekulu, a paper-thin dessert, is made by making thin wrappers prepared from rice flour, pure ghee, and powdered sugar.
This pancake dish made with fermented rice batter and coconut milk is a popular breakfast in Kerala served with vegetable stew, chicken, beef or even egg curry. It is also called Kallappam or Palappam.