Discover and read the best of Twitter Threads about #IndianCuisine
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We've all heard of #BikaneriBhujia, #Dharwad Peda, #Chettinad Chicken and #Agra ka Petha. But did you know there are many other little-known delicacies that are inextricably linked to the places they originated from?
#IndianFood #IndianCuisine #Heritage
#IndianFood #IndianCuisine #Heritage
1/8 Unless you are the luckiest man in the world you will find it impossible to get a good kulcha outside of Amritsar.
There is a reason for that. At most restaurants, there is just one tandoor and everything goes into that.
There is a reason for that. At most restaurants, there is just one tandoor and everything goes into that.
2/8 But you can’t cook a good kulcha in a hot tandoor like you can cook a naan or a tandoori roti. A kulcha needs its own special tandoor kept at a gentle temperature.
3/8 Only in Punjab are there so many restaurants dedicated to kulchas which have tandoors kept at perfect kulcha temperatures. The cook will roll out the dough in layers, smearing each layer with a coating of ghee.
1/8 More nonsense is written about Pav Bhaji than about any other Mumbai dish. It was not invented as a meal for hungry mill workers. But yes there is a textile connection.
2/8 In the 1950s and the early 1960s, merchants would gather at the Cotton Exchange in the heart of Mumbai to wait for the daily New York cotton figures. Because of the time difference, these would only come in after midnight.
3/8 When the merchants left the Cotton Exchange they would always be famished.
Stalls selling pav bhaji opened near the Exchange to feed them. The dish was vegetarian because the merchants were mostly Gujaratis.
Stalls selling pav bhaji opened near the Exchange to feed them. The dish was vegetarian because the merchants were mostly Gujaratis.
