Apart from the Hyderabadi biryanis, Dilli chaats and Bombay sandwiches, here are a few delightful entrants that have put their hometown on the global culinary map
Apart from the Hyderabadi biryanis, Dilli chaats and Bombay sandwiches, here are a few delightful entrants that have put their hometown on the global culinary map
Patiala Peg
The story behind this measure of drink is particularly amusing: Patiala's Maharaja Bhupinder Singh was hosting the Irish polo team (in some theories the sport is tent pegging and not polo).
Realising that his team might not be able to beat the guest team, the Maharaja hosted a dinner party a night before the match. When the pre-dinner drinks were served, the bartenders were instructed to serve the Irish sportsmen double large pegs of whiskey.
The trick worked and the groggy Irish team lost the game. When the political agent of the sports team complained about unfairness, the Maharaja declared that in Patiala the pegs are larger. So, the next time you pour out 90 ml of whiskey neat into a glass, remember to raise a toast to the Maharaja.
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Surti Undhiyu
Kakori Kebab
Quite a few theories circulate about the origins of the Kakori Kebab, named after Kakori in Uttar Pradesh.
Some consider it blessed because it was originally made in a dargah in Kakori, others believe that the melt-in-the-mouth kebabs (mutton/lamb) were prepared to appease the Nawab of Kakori who had difficulty chewing his meals as he had few teeth left.
However, the most interesting theory is linked to the British Raj. Nawab Syed Mohammad Haider Kazmi was hosting a dinner for a local British officer at Kakori.
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The officer rudely remarked that the kebabs served were very coarse in texture. This incensed the Nawab who summoned a team to create a more superior seekh kabab.
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Ten days later they were ready with their delicacy and the officer was invited for dinner again. This time, however, the dish passed the test with flying colours.
Surti Undhiyu
It's not like this Gujarati 'mixed vegetable casserole' isn't prepared in other parts of the state. But its Surti version (from Surat) is the most popular.
The name of the dish comes from the Gujarati word "undhu", which means upside down.
This is because the dish is cooked traditionally, in an earthen pot buried upside down in the ground and fired from above.
Undhiyu usually consists of small brinjal, raw banana, yam, sweet potato and, optionally, muthias (steamed dumpling). But it's Surti Undhiyu only when it includes the fine papdi that comes from Surat.
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