The Evolution of Kebabs Across India: A Culinary Journey

Kebabs, originating from the Middle East, have evolved into diverse and region-specific culinary delights across India. This transformation reflects the rich cultural tapestry and regional flavors of the subcontinent.

North India is renowned for its Mughlai kebabs, introduced by the Mughals. The Tandoori kebab, characterized by its use of yogurt and spices in a clay oven, epitomizes this era. The iconic Seekh Kebab and Shami Kebab, made from minced meat, spices, and sometimes lentils, are popular. The robust flavors and grilling techniques highlight the influence of Persian cuisine.

West India showcases the Gujarati and Maharashtrian take on kebabs. The Gadri Kebab from Gujarat features a blend of spices and vegetables, while Maharashtra’s Kakori Kebab represents a lighter, spiced minced meat variant, influenced by the Awadhi cuisine. These regional adaptations often include local spices and ingredients, reflecting the culinary preferences of the area.

In South India, kebabs have a unique twist. The Hyderabadi Shikampur, a spiced minced meat kebab with a yogurt center, and Khubani Kebab, made from apricots, highlight local ingredients. South Indian kebabs often incorporate regional spices like curry leaves and tamarind, blending traditional grilling methods with local flavors.

East India offers its distinctive flavors through Kolkata Kebab, which is marinated in a mix of Bengali spices and slow-cooked. The use of mustard and poppy seeds adds a regional touch to these kebabs, illustrating the area's unique culinary identity.

In essence, the evolution of kebabs in India reflects a fascinating amalgamation of historical influences, regional tastes, and local ingredients, making each variant a testament to the country's rich gastronomic heritage.

Desi Carbonized Fiesta : Goti Soda

If you live in Mumbai you might have come across the vendors selling some coolant in a strange glass bottle. This pocket size refreshment known as Goti Soda in Mumbai, the name is given due to the distinctive design of the bottle.

The bottle’s neck has a constraint at one side that prevents the Goti (Marble). Bottle is sealed with a glass marble from inside; the bottle’s design prevents the marble from blocking the bottle when you are drinking it. The Vendor usually presses hard his index finger on the marble to push it down thus making sound similar to firing bullet.

Not only in Mumbai but you can try this spectacularly delicious beverage in multiple small towns and villages of course known by some different name, in North India this is known as ‘Banta’ this carbonated drink usually available in lemon and orange flavor. The drink contains a mixture of seasonings such as Jal Jeera, Chat Masala or Black salt.

Unfortunately, due to the absence of any corporate backing, it remained just as a street treat or Pepsi or Coke had a tough competition.         

Shawarma : A New Street Food in Mumbai

Out of nowhere, our roadsides were bombarded with this new street food couple of years ago. Called Shawarma after tasting it good more four to five times, we were addicts (we loved it the moment we tasted it but just needed reasons to eat). This famous Arabian preparation is mainly made out of Chicken in Mumbai. This slow grilled dish served by cutting block of meat and reminder kept roasted on a rotating spit. It is usually served as a wrap with toppings of Onion, tomato, cucumber, mayonnaise, spicy chutney and coriander.

On Mumbai roadside, this dish served in two varieties, one as Roti Shawarma and another is Bread Shawarma.  You can ask for medium spicy or red hot Shawarma, spicy sauce blends with the slow cooked glazing chicken which taste enhanced by the creamy mayonnaise. In recent days, it has become one of The Popular roadside dishes in Mumbai Suburban locations.

It tastes excellent when the spice glazed roasted chicken make an explosion of flavors in your mouth. The main reason behind its popularity among youngsters is its very cheap. In 40 bucks, you can get a delicious evening snack that can make you feel full, and if you still have some hunger, left in you can go for the other one.

Tip: If you want to try Shawarama try Roti one instead of bread and ask to make it spicy and let the fun begin.

Street Food Around The world

We have listed down some of the most popular street food dishes around the world; if you are happened to be travelling across these countries we insist you give these dishes a try. As trying new food and meeting new people is the core of the entire experience of travelling. Moreover, street food signifies great amount about the local history and people. Hence we narrowed down five iconic street food dishes to be clear, this not a countdown but a random list. Some of these may be familiar, but give them a shot, we are sure you won’t regret it.      

Jerk chicken, Jamaica

Jack Chicken is Jamaican native cooking style, chicken is dry rubbed or wet marinated with secretly guarded hot spice mixtures. Modern variants of this style also include Fish, Shellfish, Sausage and Vegetables. Jerk chicken seasoning relies on two chief ingredients which are ‘Pimento’ and Scotch bonnet Peppers. Its ingredients also comprise cinnamon, garlic, ginger, brown sugar.  

   

Chilli Crab

This famous seafood dish is extremely liked in Singapore. A Dish served in several hawker centers across the city. They commonly serve whole crab in sweet and savory chilli sauce. Contrary to its name, it’s actually not that spicy.     

Arepas in Columbia

These round maize dough flatbreads are a significant part of Colombian and venezuelan cuisine, Arepas are much thicker than the tortillas, and it can be grilled or baked and stuffed with cheese and Avocado. Also served as sandwiches in various sizes and shapes, Arepas is particularly famous as a breakfast dish.  

Arepas in Columbia

Street food at its full glory, thick fries smothered in cheese and light brown sauce. Poutine can be found all across Canada. To get the best Poutine you have to visit its birthplace French speaking Quebec province.

Ceviche, Peru

Considered as a national dish of Peru Ceviche is extremely popular seafood dish in the coastal regions of Latin America, made out of raw fish marinated in lime juice, chilli and of course salt. You can try multiple Ceviche according to the different fish types like sea bass ceviche with sweet corn and sweet potatoes.  

Tangy and Tasti Pani puri

Pani Puri usually have a soft corner in everyone’s heart this typical roadside dish can evoke feelings of craving, Nostalgia, Thrill and Happiness. Lots of us associate this dish with our childhood that is the reason why Pani Puri never fails to take us down the memory lane.

Popular as the evening snack, this is dish is the center stone of Mumbai’s Chaat Culture. Pani Puri is popular all over India, in Delhi it is known as Gol Gappa, In Kolkata it is called Phuchka , in many regions it is also called as Pani ke Battashe ,or Phulki. Names might be different but the soul remains intact in all these different forms.

Pani is made out of tangy and spicy chutney and chat masala, Puri is fried crispy balls made out of wheat or all-purpose flour. These balls are then stuffed with smashed chickpeas stuffing known as Ragada along with Pani and sauces.

All you need to do is taking the entire puri in your mouth at once then let your taste buds experience the explosion of flavors.  Pani puri is not subtle it will leave you exhausted after a one plate and I am sure you will ask for another one.

After finishing don’t forgot to ask for a complementaryMasala Puri  

Jalebi: Tasty Drippy sugary Goodness

Jalebi is one of the favorite celebrations sweet. This sugary and crunchy treat can make your diet plan a sweet nightmare.

In India, as in West Asia, it is well-known by a variety of names: jilbi, jilipi, jilapi, zelapi, jilapir pak, imrati, jahangiri and so forth. The ingredients too differ from region to region. In several parts of India, the batter made of urad dal and rice flour with a besan and wheat flour;

 In some others it also includes semolina and baking powder. as in Bengal, of chhena and khoa. But regardless of the ingredients used, the jalebi is doubtless the most popular sweetmeat in all of South Asia, including in Afghanistan where it is served together with fish during the winter months! Trust the jalebi then, like so many other dishes, we treasure, to offer us something more than delight to our palate. It is a valuable token that food and language, arts and ideas, values and lifestyles are all products of give-and-take amid the peoples of the world.

A friendly advice to all the sweet tooth out their if you haven’t, try this crunchy Jalebi with cold Milk, You can thank me later by the way!

Dosa: A South Indian Delicacy

Some dishes are made as street food and some developed as street food, Dosa is one of those dishes. Popular houses hold delicacy, now famous for being a street food in Mumbai. Dosa is thin crush bread made from rice batter and lentils. A staple diet food in the many south Indian states such a Karnataka, Telangana,  Kerala, Tamilnadu  dish is now popular all across the country.  

Like many popular food items, the exact origin of Dosa is also untraceable, though historians found mention of Dosa in 1st AD.  Dosa has come a long way since then south Indian Dosa is one of the popular road side dishes apart from that for no apparent reason it emerged as the morning snack for people in Mumbai. 

Dosa comes in multiple verities such as Masala Dosa, Paper Dosa, Neer Dosa, Rava Dosa, Mysore Dosa are some of the traditional types of Dosa (now brace yourself to appreciate the magnanimity of the creative genius of street food chefs) other types of Dosas are Pav Bhaji Dosa, Chinese Dosa, Noodle Dosa, egg Dosa, Cheese Dosa, Manchurian Dosa, Paneer Dosa. The list is actually quit lengthy, but I think you’ve got the a gist of it.

Crispy delicious thin crust Dosa tastes spectacular with the tangy coconut chutney and sweet and sour Sambar. You may get this on any dosa cart this combination comprises all the necessary nutritional elements of diets, so in a way its quiet healthy actually. 

So which Dosa you like the most?