'HIMACHALI Home Cooked MEAL in Delhi/NCR l BABRU + Rada MUTTON + Dry Fruits MEETHA + Jimikand MADRA'

20:22 Apr 13, 2022 0 0

'► Subscribe to Delhi Food Walks:  https://www.youtube.com/user/Delhifoodwalks  Himachali cuisine is one of the most diverse cuisines in the country that is dominated by fresh seasonal stuff. Along with a wide variety of rotis and breads, made with flours like wheat, rice, barley, buckwheat and millets, rice too is a daily affair. These are and are accompanied with lentils and vegetables based gravies, most popular among which is the madra. The curries are mostly slow cooked and are mildly spiced usually with aromatic spices. Hence the cuisine is enchanting and pristine as the picturesque terrains.   The yearning for some quintessential Himachali delicacies and urge to learn more about the cuisine here in and around Delhi led us to the kitchen of our gracious host Nitika Kuthiyala, a Himachali home chef based in Noida. She runs a home kitchen service named Pahadi Patal.  Over a combination of babru, pickle and malai and tea, Nitika gave us an overview of the Himachali cuisine. Then we moved on to the menu preparation. She started with a very rustic and simple mutton dish called rada mutton. This slightly chewy yet delicious mutton curry was whipped up with very basic ingredients.   Next she made the pakodu which were essentially chickpea flour based pan fried patties. Since the jimikand ka madra and meetha would have entailed a lot of time for preparation, Nitika had already prepared them in advance.   Then she quickly prepared the rice and readied the platter, which looked absolutely inviting. At her recommendation we started with the meetha which was nuts and sugar syrup based sweet dish. Nitika informed us how in their community, a meal spread is started with sweets. It perfectly complemented the plain rice that it was mixed with. Next we had the jimikand ka madra which was tangy, flavourful, sweet and rich. Finally we moved to rada mutton which had very neat flavours due to minimal use of ingredients. The meat was a little chewy because that\'s how it is supposed to be. The gravy was thin but full of flavours and meat fat.   Nitika also shared many fascinating details about the dham which is the highlight of Himachali cuisine and other popular delicacies. While recounting her childhood food memories she mentioned how she missed fiddlehead fern and patod.    About the host - Anubhav Sapra https://www.instagram.com/anubhav.sapra/   Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisines primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.   Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!    Thank you for watching!    Facebook: https://www.facebook.com/delhifoodwalks  Twitter: https://twitter.com/delhifoodwalks  Instagram: https://instagram.com/delhifoodwalks   Design and filmed by Rahul Singh  Instagram - https://www.instagram.com/iamrahulsingh.2/   Text by Swetaleena Nayak' 

Tags: Indian food , trav , Indian Cuisine , delhi food , anubhav sapra , himachal pradesh , meetha , regional cuisine , community and food stories , himachali , Mutton rada , Pakodu , Dry fruits meetha , Indian cuisine.

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• noodles
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• Agriculture
• 10.
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