(Image Credit: indiacafemn.com)

North – Punjab, Haryana, UP

The puri in the Gangetic plains is made of atta (wheat flour). The “aloo ki sabzi” here has a bit of light gravy. The distinguishing feature here is the tang in the aloo sabzi which comes from amchur (mango powder) or in some cases, a robust helping of mango pickle mixed into the simmering concoction. Note that the boiled potato is crushed rather than chopped to give it that warm, mushy texture.

(Image Credit: Wikimedia Commons)

East – Bengal, Odisha

Moving east into Bengal, the puri acquires a different name – “luchi” – and is usually made from maida (white wheat flour). The “aloo ki sabzi” gives way to “Dum Aloo” – a much drier, richer, garam masala & turmeric infused preparation, topped with coriander leaves where the potato is chopped large. In fact, the preferred variety is the bite-sized mini potato. The other favorite accompaniment to “luchi” in Bengal & Odisha is “Chhola dal”. Its chana dal with finely chopped coconuts.

West – Gujarat, Maharashtra

The West offers the maximum variety of aloo preparations accompanying the puri. In Gujarat, you will get a dry, roughly mashed potato preparation with jeera (cumin), onions and chilies. It’s light with a hint of sweet. The other hot favorite puri pairing is “shreekhand” – an intense and heavy sweet curd. Further down south in Maharashtra, while the aloo – now christened “bhaji” – remains roughly the same except for the light sweetness and the addition of haldi (turmeric) and tomatoes. The Shreekhand gets replaced with “Aamras” – literally, the “juice of mango”.

(Image Credit: Debabrata Sengupta)

Central – MP, Chhattisgarh

Two distinguishing features here, especially if you are in the vicinity of Indore – the huge size of the puri and a liberal sprinkling of “sev” on the aloo sabzi. The aloo preparation here is closest to the North Indian avatar in taste and texture but often has “chana” (chickpea) in it. Some places in Ujjain will add an additional layer of flavor with sharp & sweet chutney before the sev sprinkling.

(Image Credit: Debabrata Sengupta)

South – Karnataka, Tamil Nadu

I’m yet to find an original name for puri in any South Indian language, unlike the east. My guess, therefore, is that the puri originated in the North and made its way south. Small, crisp puris and delicious, dry aloo with onions, curry leaves, and mustard seeds.

In India, your puri aloo decides where you are from!!

The post The Many Avatars Of Puri Aloo appeared first on HotFridayTalks.

She has left her mark across the length & breadth of India by restoring, establishing and expanding scores of Hindu temples, including the Benaras Vishwanath jyotirling which was destroyed by Aurangzeb. True to her character, she executed these stupendous achievements from her humble living quarters tucked away in one corner of Maheshwar fort.

Maheshwar fort continues to cherish the memory of this great queen by retaining a gentle, warm, pious yet purposeful character. Upon entering the fort through a stone arch, you notice the absence of ostentation in the wood & stone “Rajwada”. Ahilyabai’s living quarters are still preserved, though without the stateliness of its heydays. Even her prayer room with its preserved black & white checked flooring, stone Shiva-lingas encased in silver and golden “jhula” of Lord Krishna speaks of a devout, simple and practical person.

Step out of the living quarters into the fort and suddenly you are hit by the grandeur of fine stonework all around. The awe inspiring Kashi Vishwanath temple overlooks the expansive Narmada ghat. Standing at the entrance of the temple is a beautiful sight – straight ahead are the rising steps to the massive Shiva temple with its tower of lights (diyas)and to the left you can see the flowing Narmada through the gate going down to the waterfront.

The temple complex is replete with finely crafted arches, well preserved statues, beautiful reliefs and intricate lattice – all made of solid stone. It is a perfect example of “just enough” of everything – art, architecture, town planning and piety – brought together to create serene beauty. The high point is the river front stone ghat just below the temple complex. The sight of the fort from the ghat is just as spectacular as the river from the top of the fort.

Maheshwar fort is still alive. Temples, small houses, cloth handlooms, art workshops and hotels still continue to carry on at their own unhurried pace. The inhabitants seem to uphold the memory of their favourite queen through their charming friendliness and warmth. You will never feel like a stranger or an intruder here. As you walk down its narrow lanes, a greeting, smile and friendly enquiry is likely to come your way from the locals.

Enclosed within the Ahilya Wada is a plush, very private andexclusive hotel, aptly named Ahilya. Owned by the royal Holkar family of Indore, this “Guest Residence”, with just13 rooms and tents was opened in 2000 to lovingly preserve the royal heritage. There are no restaurants and menus here – every meal is an epicurean experience suited to your mood, including where you would like to dine. A royal dining experience will be set up just where you feel like on the premises. With its in-house kitchen garden, bakery, open lounges and arched windows overlooking the Narmada, rich yet unostentatious suites and a trademark warmth, Ahilya makes for a once in a lifetime experience.

For the budget traveler, MP tourism has a wonderful property right on the banks of the languid river. You can select from Swiss tents right on the river bank to self contained cottages and clustered rooms.

This small town, known more for its famous cotton-silk weaves, hosts unspoiled natural beauty and is a birdwatcher’s delight. It’s a must visit for nature and wildlife photographers.

Maheshwar has an experience to offer for every disposition, wrapped in warmth – just like how its most famous Maharani would like it to be.

The post Maheshwar – Guarding Ahilyabai Holkar’s Glorious Legacy appeared first on HotFridayTalks.

Conversations about and over exotic teas can be a never ending party in Bandra, which is known more for its watering holes and nightlife. But for connoisseurs of the vast variety that tea and tea brews have to offer, Bandraoffers another vibrant set of options.

Here are the Top 3 places to savour the gentle art of tea.

Taj Mahal Tea House

(Image credits: zmtcdn)

Located near Mount Mary Steps in an extremely tastefully restored bungalow, this one off outlet of HUL boasts of one of the finest selection of Indian teas. It celebrates that there is no one ‘ideal’ way to enjoy tea – whether in type of tea, brew or even the company – except that it cannot be hurried! You will, therefore, find a variety of furniture to suit your mood, from stuffed chairs to snuggle into with a book and brew, to large marble topped tables for leisurely chats in a group.

The selection of teas is astonishing. From the delicate Darjeeling Treasure Gold, earthy Misty Oolong and feather light White tea to spicy concoctions like Parsi Mint Chai, Kashmiri Kehwa and Orange Blossom tea. There are teas with surprising twists like the nutty Jaipur Royal, Malabari Vanilla Coconut and the jaggery sweetened HyderabadiSulemani tea.On a hot, sultry day, you can chill with a range of iced teas, lemonade teas and tea smoothies.

Tea served here is a one of a kind experience – a brilliant package of location, service and brew.

Yoga House

(Image credits: zmtcdn)

Yoga House is tucked away in a narrow lane off the road going up to Pali Hill from Carter Road. This fully organic café sits on top of a popular yoga centre. Everything at the café is focused on good health, but without sacrificing taste. Though not famous for its teas, it offers a very refreshing range of healthy brews.

The range of teas is not very expansive but they are just not your regular brews. For example the Kada chai is a black tea concoction which hits you with a punchy combination of black pepper, clove, cinnamon, ginger and lemongrass. Vary the intensity of the punch by the amount of honey and feel your nasal passages clear out, leave you feeling fresh and perky. Similarly, the masala chai has a twist of lemongrass to the standard spices and the Saffron tea comes with crushed almonds. Keeping with the theme, only jaggery and honey are used to sweeten the teas.

Heads up : They have a killer chocolate mousse!!

The XVII Tea Room

(Image credits: zmtcdn)

The teas at the XVII Tea Room are as exotic as the name suggests.This small and cozy tea room is all about interesting experiments with tea, both hot and iced.

Fruity and floral creations are its hallmark. The buttery Mulled Apple Tea is the perfect example, which leads you to discover a new flavor note with every sip. Another unique brew is the classic chai with an orange infusion. The floral blends have intelligently been coupled with green teas to highlight their delicate aroma. There are similar infusions with coffee, but the teas literally take the cake.

To accompany the exotic teas, this dedicated tea house has delectable accompanying bites – classic tea cakes, chocolate mouse and chocolate truffle with an assortment of exotic sauces. The Fig Almond and Orange Cream sauces are a must try.

Tip – Some of the creations are quite sweet, so choose carefully as per your taste.

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Siolim is one such gem in North Goa, nestled next to the Chapora river. It is an epitome of Goan lifestyle. Heritage cottages line clean narrow lanes, interspersed with small bakeries, friendly bars, family run restaurants and functional grocery stores. All the lanes lead up to the beautiful St. Anthony’s church, which is still a hub for the community with regular fairs and festivals.

Friendliness defines this little village. You can start a chat with just about anybody. Need directions? Want to buy fresh fish or cheese? Interested in the history of a heritage building? Thirsty for a cold beer? Just ask the first person you come across and more likely than not you will end up in a long chat about … just about anything!!

Many cottages have been converted to heritage hotels without disturbing the local ethos. No flashy signboards, huge car parks or manicured lawns will greet you. Enter the premises and you will be in the lap of the warmest Goan hospitality amidst carefully restored and well-appointed properties. You can choose from a wide range of options right from the UNESCO award winning Siolim House and luxurious Ishavilas to the homely Heritage Hotel and functional guest houses for short stays. Even for long stays, there are ample options of homestays, apartments and full bungalows in plenty.

Siolim is a place to relax and soak in the atmosphere, away from the bustle of the tourist hubs like Candolim or Baga. Wake up early, savour the crisp morning air and walk leisurely down twisting lanes to the bakeries and “hotels” near the church gate. Start the day with freshly baked ‘jeera poi’ and piping hot ‘chai’ at the Laxmi Hotel or select from a range of fresh cookies from Siolim Bakery. Time for lunch? Satiate your craving for seafood at Anand Restaurant, a foodie’s paradise a short drive away, situated next to a huge open field. Go early to avoid standing in que to get in. There are other surprising places nearby like the up market “Banyan Tree”, serving Thai and oriental cuisine. The open air restaurant is built around and seems to almost embrace a massive banyan tree, which it’s named after.

Also Read:Goa Bans Public Drinking, is this the end

A visit to the spectacular Morjim beach nearby is a must. It’s about 15-20 minutes away by car/bike and is situated right at the wide mouth of the Chapora river where it meets the Arabian Sea. Further north is the equally pristine Ashwem beach. To the south is Vagator beach. Climb up the hill to one of Goa’s famous hot spots today – Thalassa. If nothing, it’s worth the awesome view of the sea from the hill top which is perfect for a sundowner before the dinner binge (see cover photo above)

Siolim is not about sun, sand and surf. It’s about the leisurely elegance of a fast vanishing way of life. If you want to experience Goa the way Goans do, head to Siolim on your next trip.

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Ever since Pradeep Sharma started this outlet in 1994, he is constantly experimenting with combinations of taste, flavor, texture and even temperature to conjure up a new paan creation for every season.

His early claim to fame was “ice paans”. Don’t mistake it for the fridge frozen, ready-made varieties. Sharmaji makes them fresh for you every time. Flavoured ice crush, paired with different fruit and spice chutneys, desiccated coconut, textured supari (areca nut) and other ingredients in careful proportions create icy magic. Now he has a “fire paan”, which, in contrast, is a dry explosion of refreshing warm flavours with a distinctly tangy after taste.

Paan here always comes with a special twist. The chocolate paan is not the usual diabetes inducing sweet balls of synthetic cream. The Suryavanshi version is warm and wholesome inside, light and minty outside and is wrapped in a very high quality Banarasi paan leaf. Similarly, the guava paan balances a sweet fruit chutney with almost savoury ingredients, wrapped in a sharp Calcutta beetel leaf. The long list of carefully curated options will spoil you for choice.

Sharmaji loves to chat with you, gauge your taste and craft his paan accordingly, which he prefers to put directly into your mouth. In fact, he will refuse to let you touch his fire paan and personally pop it in!! Testimony to his exemplary creations and “vyavahar” is the steady stream of clientele from all over Mumbai and even out-of-town.

Braving the crushing traffic to reach Suryavanshi Paan Bhandar is worth the pain for the paan aficionado and the foodie alike. Its paan like you’ve never had before.

The post With Fire, Crushed Ice, Here are Some Paan Like You’ve Never Had Before appeared first on HotFridayTalks.

The cuisine of this region has perfected the art of pairing natural flavours of seafood with local spices to elevate the experience of every morsel to a cherished memory. To savour the trademark tasty simplicity, steer clear of snazzy AC restaurants at trendy resorts and head to these local favourites.

1. Sameer

This innocuous looking “hotel” is a true hidden gem. Turn right just before the toll gate at the main entrance to Ganapatipule and keep a lookout on your right – it’s just about 200 metres down the hill. Simple tables and benches adorn a small, open on two sides room. The fun fact of this place is a glass topped display of the menu, made of clay models – what you see is what you get!! The Surmai & Bangda fry, Pomfret and Kombli (Prawns) are to die for. Be patient once you’ve ordered because everything is made fresh and brought hot to the table.

2. Tarang

Tarang is part of the MTDC hotel at Ganapatipule. Situated bang opposite the temple complex, the sea food is fresh and cooked true to the local culture. The prawn preparations are fantastic – especially the Koliwada fry which is beautifully tangy, crunchy and spicy. The gravy items tend to be a little heavy on the oil, but still very tasty. The thalis are generous but leave out some of the really nice dishes on the a la carte menu. Stay away from a lengthy list of Chinese and North Indian dishes and stick to the local seafood fare.

3. Shree Krupa

Shree Krupa is also very close to the toll gate to Ganapatipule and is actually right next to Sameer. The seafood gravy dishes here are surprisingly light, low on oil and a perfect complement to rice and papad. They will make it extra spicy for you if you ask for it. The solkadhi is very nice and is a perfect complement to the spicy fish. This place offers more choice of fish but not all dishes are consistently good.

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