India, a diverse place known for its culture and spices, has many variations of traditional and regional dishes. Soil, the culture of the region, climate, and even the ethnic group defines the dishes that will be made, because of locally available vegetables, fruits, and spices used in making regular dishes. Indian restaurants all around the globe serve people of different cultures with these authentic Indian meals.
The Indian cuisine reflects the rich history, 8000 years old, with many invasions, British empire rule, and the international trade of spices, that has made Indian cuisine the home of the diversity of flavours.
Dosa and More serves some of the best Indian food in Berlin, ranging from traditional South Indian food to delicious North Indian street delicacies. In this article we will look into the making of the two most popular and tangy Indian meals, Pav Bhaji and Chole Bhature.
Pav Bhaji is a very iconic dish, that originated in Mumbai and is now popular in all of India, which is also a must try dish from Dosa and More. This is one of the most enjoyed street foods in India and abroad too. The dish was a quick lunch for the mill workers of Mumbai. And now is sold by vendors on the streets to fine dining hotels and restaurants.
“Pav” in Pav bhaji stands for bread rolls and “bhaji” stands for a vegetable-based dish. This Dish is bread rolls and a vegetable dish, it is called Pav Bhaji. Bhaji is a mixture of mashed vegetables, spiced to be a tangy vegetable gravy.
Ingredients used in making Pav bhaji: -
1. Mix vegetables – Pav bhaji mainly used Potatoes, but if you want to experience a tasty and fibre rich healthy experience add cauliflower and carrots. Mumbai style pav bhaji does not have carrots, but you can add them for more fibre. But for more authentic taste, do not add them. Green peas are also added either cooked or mashed. This helps give the pav bhaji consistency and distinctive taste.
2. Butter – Butter gives the Pav bhaji a savoury taste, and is used by every Pav Bhaji lover.
3. Pav Bhaji Masala – Pav bhaji masala is a must because this is a blend of many spices, that is added to the Bhaji, giving it a very distinctive and aromatic taste.
4. Pav – Pav is very soft, and you can either make them at home, or you can buy them at a good bakery.
5. Colour – Artificial colours are added to make the bhaji look more appealing and more Orange coloured. Restaurants and Street vendors use artificial colours, but it is not necessary.
Chole Bhature is one of the most loved Punjabi dishes all over India. This dish is also called Chana Bhatura in some regions, but this chickpea curry-based dish is spicy, tangy, and is served with Bhatura, which is a fluffy fried soft leavened bread. Try the best Chole Bhature in Germany by searching for Indian food near me when in Berlin. Dosa and More, Indian restaurant will help you taste the traditional flavours of Chole Bhature while in Berlin.
From region to region, from restaurants to street vendors, each and every place adds its own spice and flavour to this amazing dish. From Very spicy to mild chickpea curry, from dry to thick curry, a variety of styles and spices make this dish amazing. The original recipe was very spicy and tangy.
Remember to eat the Bhature hot and fluffy, as they lose their taste if you eat them after a while. The food is best served hot. Chickpea also has to be cooked extremely well. They should not be tight and should melt in your mouth. Remember to not overcook.
1. Chickpea – To make the curry, Chickpea is soaked in water for 7 to 8 hours, and they almost double in size. Then they are rinsed and with added salt, are cooked in a pressure cooker. You can also add Baking soda, but it is just an option. Then chickpeas are cooked for 10 to 20 minutes, and then rinsed and kept aside for letting them cool.
2. Spices – Onion, green chili, garlic, and ginger are used in the paste making for the curry. They are blended and it results in a thick red paste. Tej Patta ( Indian bay leaf ), cumin seeds, Cinnamon, and Cardamom are also used in the curry.
3. Butter – Punjabi dishes often use butter despite oil. So using butter to cook is always better to enhance the taste.
4. Yeast – Authentic Bhatura uses yeast in the batter, to make the dough savoury and more flavourful. This uses more time. Bhatura is made even without the yeast process, but yeast was and is used to make Bhatura taste amazing.
5. Dough – All-purpose flour along with Fine semolina, oil, granulated sugar, salt, baking soda, and curd is used to make the dough of the Bhatura. Then medium size balls are pinched and then flatted and shaped to make them circular medium sized. After that, they are fried in hot oil, and the Bhatura making process is then complete.
Both the dishes share a tradition, as they are a part of people’s lives. These dishes grace the lives of people at festivals too.