India is a country of abundant colors, innumerable smells, and countless flavors, with a population of over 1.2 billion. The half-continent boasts remarkable diversity, particularly when it comes to cuisine. The western coast of India can be segmented from north to south into four states: Gujarat, Maharashtra, Karnataka, and Kerala. Embarking on a culinary journey through these states reveals an array of characteristic spices, dishes, and beverages.
Gujarat Region
Chinese cuisine has a significant influence on the culinary traditions of Gujarat, which is mainly vegetarian. Compared to other regions in India, the food in Gujarat is sweeter, and the state is known for its delicious chutneys. Gujarat has many culinary delights to offer, including these highlights.
Ajwain
Ajwain is a spice with a slightly bitter taste that enhances the intensity of Gujarati cuisine when combined with sweeter flavors. When heated, such as when baked or boiled, the bitterness of ajwain diminishes, and a nutty flavor emerges. This spice is a popular ingredient in bread and pastry recipes, where it adds a unique crunch. For best results, ajwain should be sautéed in fat to develop its flavor, and the flavored fat can be used for frying other dishes.
Dhokla
Dhokla is a popular snack in Gujarat and is considered one of the most famous in India. It is made by combining fermented rice and chickpeas, then steamed to create a soft and fluffy texture that is similar to yeast bread. The addition of mustard, green chilies, coconut, and cumin adds to its popularity. Dhokla is typically served with chutneys.
Maharashtra Region
Maharashtra’s vibrant food culture is epitomized in Mumbai, the state’s bustling capital city. It is considered India’s culinary hub, offering a diverse range of traditional dishes. Mumbai is a great place to start your culinary journey in Maharashtra. You can explore and experience the distinctive flavors of India by sampling the many variations of its typical cuisine in the country’s largest city. The metropolis offers a culinary adventure, with a plethora of dishes from all regions of India readily available. You can find the famous spice blend garam masala, as well as various curries representing different parts of the country.
The cuisine of Maharashtra is known for its blend of mild and spicy flavors, and meat is not commonly used. Instead, dishes are prepared using vegetables and a variety of nuts, such as peanuts and cashews. Spices such as pepper, curry, and coconut are commonly used in traditional recipes. Two of the most well-known dishes from this region are Vada Pav, a popular street food made with a deep-fried potato fritter served on a bun, and Thalipeeth, a savory breakfast pancake made with a variety of grains and spices.
Thalipeeth
Thalipeeth is a savory flatbread that is a popular breakfast dish in Maharashtra. The dough is made with a mixture of roasted grains, pulses, and spices such as rice, wheat, millet, mung beans, coriander, and cumin. The dough is then enriched with onions, vegetables, and other spices. The flatbread is typically served with butter, traditionally made from water buffalo milk, and is also enjoyed with ghee and yogurt.
Vada Pav
Vada Pav is the Indian equivalent of a burger, but with a vegetarian twist. It consists of a bun that encloses a deep-fried potato dumpling. The potato dumpling is made by mashing cooked potatoes and seasoning them with garlic, mustard, turmeric or asafoetida. Asafoetida is a spice extracted from a fennel plant, which has a taste reminiscent of leeks or onions. The Vada Pav is traditionally served with chutney or green chilies. The popularity of this Indian burger is such that it has even been granted its own holiday: August 23 is celebrated as World Vada Pav Day.
Karnataka region
The culinary traditions of Karnataka have a strong connection to the sea. Seafood and fish, along with chicken dishes, are popular, and coconut-based products like oil and cream are widely used. Rice is a staple ingredient that’s incorporated into nearly every main dish, while delicious curries are also a hallmark of the cuisine. Many dishes are served with sauces called “gassi,” which are prepared by cooking down fish or meat. Mustard and curry leaves, as well as pulses and vegetables, are other common ingredients in Karnataka’s cuisine.
Kori Rotti
Kori Rotti is an authentic chicken dish in Karnataka, made with chicken, rice wafers, tamarind, coconut milk, and spices. The dish is prepared using fresh spices to bring out the best flavor of the chicken. The shredded chicken is then drenched in a creamy sauce to soak in all the flavors. To enjoy the true essence of typical Indian food, it is recommended to eat this dish with your hands.
Chutney
Chutney, a sauce with various flavors, is a popular condiment throughout India and beyond. It comes in countless regional varieties with different recipes. The range of flavors varies from spicy and tangy to sweet and hot. Hara Masala or Hari Chutney is a green chutney made with mint, coriander, green chilies, and shredded coconut. When served with rice and chicken, this chutney is considered a real delicacy.
Kerala Region
The region of Kerala is located in the south of the west coast of India and is renowned for being a major hub for spices. The cuisine of Kerala is heavily influenced by Ayurvedic principles, and commonly features dishes made with fish, rice, beef, and tapioca.
Muttokos Thoran
Fried cabbage, also known as Muttokos Thoran, is a simple dish that can be prepared quickly with just a few ingredients. Chopped cabbage is combined with chilies, shallots, and salt, and then mixed with coconut flakes. The mixture is then fried in coconut oil and seasoned with mustard, cumin, chili, and curry for added flavor.
Kadala Parippu
Kadala Parippu is a sweet dessert that can be prepared in various ways. One variant involves using Bengal Gram, a small chickpea, and coconut milk. Another variation includes adding carrots or mung beans, which can be enhanced with cashews, raisins, cardamom, and coconut chips. To sweeten the dish, unrefined cane sugar known as jaggery is used.
Typical drinks in India
India has strict regulations on alcohol consumption, with some states even banning it completely. For those enjoying Indian food on the west coast, coconut water and lassi, a yogurt drink made with lemon juice and milk, are great beverage choices. Fruit juices made from mangoes or lychees, as well as masala chai tea infused with cardamom and ginger, are also popular options. For those who want to enjoy alcoholic beverages, Indian wine is a good choice, comparable in taste to a Chardonnay. Indian beer and gin made in India are also available for consumption.