|
 |
THINGS TO DO |
|
|
|
|
|
|
|
....
|
 1
Pop
a 'Golgappa' in your mouth :
Get Indian in your
attire: For the ladies, wearing the
Indian 'sari' will be a delightful experience. After you've
managed to put on one that is. There is an art to it, which the
friendly Indian ladies will only be too happy to help you with.
|
|
|
|
....
|
|
5 |
Join a cookery class : |
|
Learn the subtle
variations of India's cuisine and unlock the magic of Indian food.
The flavours of Indian food are alluring and fragrant. Fluffy
rice, tender morsels of meat and chicken, creamy and aromatic
sauces, hot baked breads studded with spices, mouth-tingling
chutneys and pickles – all these authentic flavours are yours to
be discovered and enjoyed. |
|
....
|
 18
Eat food off a banana leaf :
Numerous local restaurants in South
India serve their staple Dosas, griddle-fried pancakes and Idlis,
steamed rice dumplings on a banana leaf. It can prove a little
awkward to those who have never used their fingers before. But
once you get the hang of it, there can be no other way to eat
these delicacies.
|
|
|
|
....
|
|
19 |
Indian Digestive: |
|
The Indian paans are
famous for their taste and digestive properties. Paans are special
leaves commonly had with betel nuts, which can also be tailor-made
on request with coconut powder, clove, sugar, camphor, gulkand (a
sweet paste), etc. Go ahead and eat your heart out and top it up
with a paan. |
|
|
|
....
|
|
20 |
Sip tea at a wayside stall: |
|
On the way to Kerala's
hill country, Munnar, stop at a tea plantation tea stall and sip a
cup of the brew. The cool mountain air makes the experience
invigorating. 'Kawa' is a light tea, without milk, topped with
grated almonds, popular in Jammu and Kashmir. The masala tea
served in the Dhabas in north India is another speciality.
|
|
|
|
....
|
|
66 |
We dare you to eat Sorpotel : |
|
Sorpotel, Goa's prized
dish, is served mainly on feast days. It is made-up of diced
pieces ol liver, heart and kidney, served in a thick gravy. The
gravy is sopped up with sannas, steamed coconut rice pucks that
have an intoxicating hint of toddy. The marriage between sannas
and sorpotel is blissful, at least so say the Goans. Sorpotel
keeps fresh for several days and is actually considered to taste
better if left for three to four days before being reheated.
|
|
|
|
....
|
 74
Say Rosogolla :
The soft, spongy and syrupy
ultimate delicacy, Rosogolla, can claim the status of a national
dish. Pop one in your mouth and feel the sweet liquid surge down
your throat. As a fun thing try saying 'Rasogolla' with a
Rosogolla in your mouth.
|
|
|
|
|
|
|
|
....
|
 87
Hyderabadi biryani – an absolute must!
:
Of Mughal origin, Biryani is worthy of a king. In fact, it is said
that the last Mughal Emperor bartered his secret recipes in return
for his passage to safety! This ultimate meat and rice dish
requires elaborate cooking on a slow fire with spices adding to
its richness - ginger and garlic, cloves, cinnamon and cardamom,
nuts and the king of all flavours – Saffron. A thousand stigmas of
this autumnal plant go into producing just a gram of this spice -
but just a thread or two will elevate a humble plate of rice into
a royal platter.
|
|
|
|
|
|
|
|
