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Food in the village I visited long ago, Kunjinagla, (u can check my "village kitchen" post).
Though its served in china ware here, but the taste, the smell n the essence of the food is absolutely from the village kitchen. I cannot, no matter how hard I try, explain the taste of what u see here.

For those who cant understand, its an aloo parantha, that's Indian potato stuffed bread, with curd. The parantha cooked in the open kitchen is very different from anywhere else u'll have. The red thing is chilli chutni (chutney). The process of making this chutni is what makes it even more delicious. Raw dry chillies (with a lil oil/water) are ground between two stones with hands and i must confess its a tough job (i tried it ;) ).
Oh i olmost forgot about the luscious butter on the parantha, u cannot miss it. It is made from beating the 'malai', kind of a cream. Ok this is the best definition I found on net for 'malai' --When you heat whole raw milk to about 180 ºF, a thin skin starts to form at the top surface. The temperature is kept at 180 ºF for about one hour, and this skin becomes very thick light yellowish. It is about 55% butterfat. This is called Malai in India, and Clotted or Devonshire cream in the western world.

Well to experience the richness of all these things i think this picture is not enough, make sure u try it whenever you visit India.

:D i olvays feel hungry wen i see this picture :D

*its near aligarh, thats the closest place i could find here
ps. i wanted to change its name to "not for the diet conscious ppl" ;)

worldcitizen, pavelilioski, Fellini marcou esta nota como útil

Photo Information
  • Copyright: Dipti Sharma (dipti) Silver Star Critiquer/Silver Note Writer [C: 20 W: 4 N: 16] (114)
  • Genre: Lugares
  • Medium: Cor
  • Date Taken: 2007-11-26
  • Categories: Comida
  • Versão da Foto: Versão Original
  • Date Submitted: 2008-05-17 2:59
  • Favoritos: 1 [ver]
Viewed: 1677
Points: 5
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