Cover StoryDelhi
Chhole Bhature: Punjab has a deep
relationship with chanak (chana-gram
and chickpeas) from the Vedic times.
Certain regions in undivided Punjab
such as Rawalpindi are proud of their
chana with a bite. When refugees from
Punjab settled down in Delhi after
Partition, they introduced the city to
their entrepreneurial ways. And
among all they set up in what was a
hick town, were little eateries.
Some served chhole bhature—puffed,
floury, deep-fried breads, presented
with a spicy chhole preparation, served
with raw onions and green chillies and
often a side dish of boiled gooseberries
or pickled carrots.
Popular Choice: Chhole Bhature
NORTH ZONE Haryana
Bajrey ki Khichri:Khichri ke chaar
yaar—ghee, papad, dahi, achar. In
Haryana, where bajra khichri is a
much-loved dish, these accompani-
ments are a must. In regions not known
for cultivating rice, bajra khichri—made
with millets—is a speciality. Khichri
comes from the Sanskrit khicca, and
archaeological evidence suggests that it
was consumed in 1200 BC. The grains
are cooked until soft, then cumin, asa-
foetida, turmeric and red chillies are
added to hot ghee, and splashed over
the khichri. And then, the four yaars are
brought to the table. Bliss!
Popular Choice: Bajrey ki KhichriHimachal Pradesh
Kullu trout: Among the memorable
British legacies to India was the trout.Delhi’s perennial favourite,
chhole bhatureIndia on a Platter
Here, a list of foods picked by our jury and winners of the open sur ve y
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