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Head straight to Rajbandhu in Kachori gali or shops around Sankatmochan Temple for a cholesterol kick! Kashi halwa however, does not come from Kashi; the name is derived from kashiphal pumpkin instead.
The sweet was introduced by purohits Rajasthani cooks who had migrated here from Marwar decades ago! The discovery was quite by accident.
Once Gajanan Mithaiwala locally called Jakku Marwadi was boiling some milk in his kitchen but forgot to switch off the stove.Belgavi Kunda Recipe
By the time he returned, the milk had coagulated to form a sweet, to which he added khoa to create Belgaum Kunda. Like Bombay Halwa or Karachi halwa this soft glutinous delicacy is made of flour, molasses and oil. SM Street is lined with shops selling large multi-hued stacks of halwa with the shopkeeper deftly cutting up slices for customers to sample. Flavours range from pista, badam, anjeer, date, watermelon and other fruits, with prices ranging from Rs. Make sure to try some dweep unde from Lakshadweep, made from coconut and jaggery and wrapped in leaf.
When Uttar Pradesh was under the grips of a deadly plague in early 19th century a few Thakur family migrated from Unnao to Dharwad.
Nandini Kunda | KMF - Nandini
Shri Ram Ratan Singh Thakur started making pedhas to make ends meet while his grandson Babu Singh Thakur elevated the humble sweet to a sensation. For a sweet made of milk and sugar, it seems absurdly simple to make but unlike its flat versions in the north, the Dharwad peda is an irregular round with a grainy texture and a veneer of semolina.
Yet, its magical taste is so elusive that only a visit to the culture-rich city of Dharwad can offer the genuine flavour.
Goan sausage For their year long presence in India, the Portuguese have a lot more to show than just churches and The Inquisition. They gave to the Indian palate batata potatoananas pineapple and hapoos a Marathi corruption of Alphonso and people still refer to them by their Portuguese appellations. They also introduced the sausage to Goa, where it was flavoured with local spices, salted and mixed with stone-ground Peri Peri masala, stuffed into sausage casing, cured and dried.
The century old tradition of preserving meats without refrigeration gives these sausages a long shelf life of nearly 8 months. When sudden guests arrive, Goan sausages can be made on short notice without much fuss or any extra ingredients.
Besides dishes like rocheido, xacutti and sorpotel, the Goan sausage is a standard on all menus. One such specimen is the Kanchipuram idli. This large coarse idli, spiced up with peppercorns, is steamed in the shape of a large cylinder wrapped in leaves.
It is available in limited quantities on prior request at the Varadaraja Perumal Temple. If grappling with temple authorities seems tough, hop across to GRT Regency whose helpful chefs can help procure the elusive idli. And you thought the city was only famous for its Kanjivaram saris!
Its unique flavour is not easily attainable anywhere outside this coastal town as locals ascribe the taste to the air, the soil and the Byadgi chilli, essential to its preparation. The chilli is fried in homemade ghee and the fiery red colour of the Kundapur paste is toned down by shredded coconut or coconut milk, which mellows the smooth gravy into the distinctive rich orange.
It goes well with neer dosa and goonda a steamed ball like an idli. An irresistible hard candy prepared from groundnuts and jaggery syrup, the protein-rich slabs are deliciously crunchy. It is believed Shri Maganlal Agarwal introduced the sweet nearly years ago for labourers laying the Khandala—Pune railway line for the Great Indian Peninsula Railway between In those days, the nutritious snack of jaggery and groundnuts was called gur-dana and sold out of sacks next to the railway line.
Belgaum Kunda (Export Quality)
The tradition caught on and became famous as Lonavala chikki. With ingredients like sesame, puffed rice, Bengal gram and assorted nuts over 30 types of chikkis are available today.
Maganlal is still the best place to buy, though National and A-1 are also quite popular. Maddur vada Legend has it that such is the popularity of the Maddur vada that by the time a train pulls out of Maddur railway station, the vendors run out of stock. So what propelled a nondescript town between Bangalore and Mysore to such heights of culinary excellence?
Just some Bengal gram, shredded coconut, a dash of onion and curry leaves, fashioned into a crisp vada as big as a tea saucer. Over the years, the size of the vada has progressively diminished to cope with rising prices.