Ever heard about rotten potatoes being a delicacy?

Yes, the locals of North East India actually relish rotten potatoes as you and me would, a butter chicken! Quite obvious, this time we bring a list of some of the unusual or lesser heard dishes/ingredients that the very, otherwise vegetarian, India offers! Check these atrangi stuff out and make sure you give ‘em a try, whenever you can!

  1. Ingredients – popular or exotic, you decide!
  • Halim – nah! not the popular Hyderabadi dish. This one’s an edible herb, also known as ‘garden cress,’ that basically comes from the British and European nations. Peppery and tangy, this is great to garnish salads, sandwiches, laddoos and kheers.
  • Dor – thinking about the movie? Well, don’t! These are the tiny, green and extremely tart berries that you find in your pickles. Popular in North India as karvandas or karaundas, the raw ones are light pinkish. Can also be used in jams and wine.
  • Hilsa eggs – these are the very bangla version of caviar! Hilsa fish roes are coated with spices and fried to perfection in pungent mustard oil – a quintessential Monsoon delicacy in West Bengal.
  • Amba haldi – Also known as ‘mango ginger’ or aam aada in Bengali, this one’s a hybrid between a ginger and mango! It looks like fresh turmeric/ginger and tastes like a raw mango! Great for making chutneys, pickles and candies.
  • Black rice – super popular in Manipur, North Bengal and Kerala. Is packed with health benefits and also known as Magic Rice or Forbidden Rice or Purple Rice.
  1. Dishes some preparations of our country that are purely not ‘regular!’ The list can go on and on, here are just a few…
  • Chakki ki Sabzi, Rajasthan – this dish is specially dedicated to Jains for their paryushan months when they are prohibited from eating even green vegetables. Gluten and a handful of spices is what you need to dish this up!
  • Haldi ka Halwa, North India – a Makar Sankranti special made from fresh turmeric. This unique halwa is even known to fight cold and coughs and strengthen immunity.
  • Phan Pyut, North East India – take some potatoes, put them in soil and allow them to rot! Take ‘em out, slather with some spices and they are good to go as a relish!
  • Khorisa, Assam – grated bamboo shoots fermented raw or in a pickle form. Best had with fish.
  • Chaprah, Chattisgarh – a spicy and pungent chutney made with red ants and their eggs! These red ants are also used as a garnish on other dishes to make them hot! A delicacy for the Chattisgarhis.
  • Mahni, Himachal Pradesh – a sweet and sour dessert made with black gram, jaggery, dried ginger powder and other flavourful spices.
  • Snail Stew, Nagaland – snails simmered in a flavourful stock with aromatic herbs and spices makes for a hearty meal while you are in Kohima. You can have it just as it is or accompany with garlic bread.
  • Daulat ki Chaat, Delhi – this one’s from the rustic lanes of apna Chandni Chowk in Dilli. Winters are best with this sweet chaat – light fluffy cream done by churning milk for hours, topped with khoya and pistachios.
  1. Fruits – Meghalaya has various types of wild fruits that are all over the state and the locals swear by them.
  • Sophie nam – these are tiny round sour ones available in red (good to just pop after spicy meal!) and green (great for pickling!) versions.
  • Soh thri – these are small fruits grown in bunches and are as sour as vinegar!
  • Soh phlang – these are tuber-like which are boiled, peeled and eaten with u nei (black sesame chutney).
  • Soh liang – these are seeds of a wild poisonous fruit about the size of lemons. The seeds are washed, cut and eaten.
  • Soh ot rit – small Khasi chestnuts.

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