All that is composed will decay...

Indian food

Jul 9, 2011

The dishes I happened to have tried in India A seller of pann*.

*Paan - a North Indian term for betel leaf, often mixed with cured tobacco or/and areca nut to produce a stimulating and psychoactive effect or freshen the breath. Paan has many variations and is chewed and finally spat out or swallowed.

More street food: huge dosa in Kolkata, kachori with lassi in Jodhpur (Rajasthan), home-made pakora in Bombay:

Jalebi (sweet) sold in the streets of Kolkata:

In Sikkim, the smallest Indian state, people are very kind and hospitable. Be it a traditional Nepali wedding, a morning puja* at a gompa or a monastery festival:

* In Buddism, puja presupposes chanting, bowing and making offerings as an expression of honour, worship and devotional attention.

At a friend's house you always feel at home and are treated as a dear guest. In the pictures below cooking momos at a local river's home in Soreng, lunch at Bini's in Jorethang and a homely dinner at didi's house in Gangtok (Sanju's sister):

Daily food for lunch or dinner usually includes plain rice, dhal (a thick, soup-like stew made of dried lentils), some rotis (papad), a vegetable subji (different vegetables cooked with spices and curry flavours) and sometimes achar (Indian pickle). Just like this late dinner at Khecheopalri Lake and lunch treat at the Manokamana Hotel, Ravangla. By the way, lunch in Indian train also includes pretty much the same dishes:

Cooking momos - the favourite Tibetan dish with Sikkimese people - and rotis with kids in Himalayan Academy, Buriakhop:

South Indian lunch with Ambi in Bombay:

Traditional Rajasthani thali: