Get set to enjoy the robust flavours of India on your plate at Street Food of India, a week-long food festival that is all set to begin tomorrow at Grand Market Pavilion, ITC Royal Bengal. This upcoming food promotion is more than just delicious food, it’s about a celebration of community, culture, and connection. Street food in India comes with regional variations. The food in the North boasts richer, creamier dishes like chhole bhature and chaats, while the South offers plenty of vegetarian options such as idlis and dosas. In the West of India, bold and spicy flavours dominate with dishes like vada pav and pav bhaji, whereas in the East you’ll find a mix of savoury and sweet flavours in treats like litti chokha and jhaal muri.
Chef Sukanya Ghosh
“This is all about the street food of India, covering the different regions. When we say street food mostly people think it’s about chaats but what we are focusing on here are different categories of chaats including pakodas to cold chaats, puchkas served in various styles across the country. We will have different fillings and not just restrict to meetha and khatta pani. Cola, jeera, amrut ka pani will also be available. Then hot dishes like litti chokha, chhole bhature and more,” said Chef Sukanya Ghosh, sous chef, ITC Royal Bengal.
t2 dropped in for an exclusive chatpata preview.
Koliwada Machhi: In a fish-loving city, this street food from Maharashtra will be a hit! This is their version of fish fry that is made here with fresh bekti marinated with salt, lemon, coated in a light besan batter with ajwain and deep-fried. Instead of kasundi, relish this with fresh green chutney and laccha unions.
Dhaniyawala Aloo: This cold dish available in Kanpur has small boiled potatoes that are just tossed in ginger, coriander chutney along with chillies, lemon, chaat masala and salt. The flavours are simple yet the dish is very interesting. Give it a try!
Kothu Parota: This delectable dish from Tamil Nadu comprises shredded parota stir-fried with vegetables and spices. It can also be made non-vegetarian by adding chicken and egg to it. The parota is cut not using a knife but round bowls or glass for all the flavours of the onion, coconut, curry leaves tomato gravy to seep in.