Reader\'s Digest IN 02.2020

Cover Story

Sikkim
Momo: This dumpling’s leap to street-
food stardom is undisputed now.
Doughy parcels filled with various
meats and steamed, momos have
been traced back to Tibet. In 1928,
Charles Alfred Bell, British India’s
ambassador to Tibet, and among the
first Tibetologists, noted that the
locals ate “10 or 15 small meat dump-
lings” for lunch. From the highlands of
Lhasa, momos travelled to Nepal with
Newari traders, who brought the
momo to wherever they settled
in India—Darjeeling, Kalimpong,
Gangtok. In the 1960s, when Tibetans
were forced to flee their land
and scatter across India, the momo
found a new home.
Popular Choice: Momo

Tripura
Wahan Mosdeng: Wahan Mosdeng is
built on the meat for all seasons
in north-east India—pork.
Crafted with shredded
or thinly sliced pork,
mixed in with coriander,
onions and a generous
amount of paste of char-
grilled green chilies,
Wahan Mosdeng is a much-
loved side for a Tripuri meal.
Containing no dry spices or extra
oil, the gorgeous pork fat rendered
from the meat is what gives it its
delicious flavour.
Popular Choice: Chakhwi
—Naorem Anuja and Hoihnu Hauzel

Goa

Goan Fish Curry:

Because of Goa’s

popularity, Goan fish

curry is firmly planted

on the food map, with

everyone from Rick Stein to

Jamie Oliver interpreting it! But the

original version—a rich, coconut curry,

redolent with the fragrance of spices

and fresh, ocean fish—eaten by hand

with a mound of aromatic steamed rice,

is bound to send you into a susegad

stupor! Its authentic flavour comes from

dried teppal (triphal) and the deep red

colour from Byadgi chillies from neigh-

bouring Karnataka. You’ll taste the

sweetness of coconut and sautéed

onions, the smoky-sourness of Malabar

tamarind and the zing of chillies—all

in one mouthful.

Popular Choice: Goan Fish Curry

Gujarat

Undhiyu: Come winter and every Gu-

jarati household has pots simmering

with this glistening green delicacy. Ve-

getables such as eggplant, green beans,

pigeon peas, potato, green banana, yam

and sweet potato are combined with

fried muthia

(made of gram

flour and

chopped

fenugreek),

ghee, green

garlic and

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