Underrated Indian Comfort Food

Food is an emotion. Don’t you dare argue with me!

With 29 states, India is blessed with a diverse variety of raw food materials and our ancestors and now, us have come up with fabulous dishes to fill up our food palates, each better than the next. But let’s talk comfort food. Here is my list of top 10 underrated Indian comfort food dishes-

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Chai & Parle-G – Pan India

First one is really a tribute. The quintessential evening snack is a favourite amongst both young and old alike. When the garma-garam chai sogs the biscuit = Bliss! Fun Fact – Parle-G recently registered their highest sales in almost a century as snacking goes up during the lockdown.

READ: Ain’t Biscuit But an Emotion’: After Parle-G Breaks 82 Year Sales Record, Twitter Pours Its Love For the Biscuit With Hilarious Memes

 

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Indrahar – Madhya Pradesh

Trust me, this is easily one of the most delicious main courses found in the world. Indrahar consists of a preparation of 5 different types of lentils which are steamed and can be eaten as a snack. But to take it one step further, a concoction of kadhi is made and added top the indrahar. It literally translates to food of Lord Indra. If its worthy of a God, why haven’t have you tasted it yet?!

 

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Naga Pork Curry – Nagaland

Very less is known about the food habits of the North-East. Pork, Bamboo and Axone are major components of the diet. One of the well-known dishes is the Naga Pork Curry. It is also a zero-oil preparation. King Chilli (one of the hottest in the world) is another main ingredient in the dish. Naga Pork Curry is one of the many pork stews and curries originating from the Seven Sisters. It is a simple, easy-to-make dish often enjoyed with steamed rice, i.e., the ultimate comfort food.  

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Kappyum Meenum – Kerala

 

This is an ode to my Amma’s favourite dish – Kappyum Meenum; a preparation of tapioca and fish curry, made authentic Malayalali style. The kappa or tapioca is boiled and then, roasted in a mix of curry leaves, coconut, cumin seeds, turmeric, etc. Different varieties of fish is used for the curry. And there are many more types of preparation techniques. The curry is thin, bright red with delectable tanginess. Being a coastal state, Kerala never runs out of fish! And the kappa is a staple. Every shappu (local bar shack) and home is under the spell of Kappyum Meenum.

 

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Rajma Chawal – Punjab

Does it need any introduction?! Not restricted to just Punjab anymore, the whole of Central North India has plates that have tasted this comfort dish. Rajma or kidney beans is prepared using a wide array of spices and condiments, along with the (easier version of) Rajma masala. It is then savored alongside simple steamed white rice. Here, in Delhi, every street-side would have a vendor giving us plates starting at RS 30/-. The simplicity and ease of preparation of this underrated Indian comfort food coupled with the basic but bustling palate is what makes Rajma Chawal so-so special. 

 

 

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Dal Baati Churma – Rajasthan

Dal Baati Churma is one of Rajasthan’s most revered dishes. The dal or lentil soup is either prepared using moong, urad, chana. tuvaar, etc or a combination of these. The Baati is made from a combination of wheat, semolina and chickpea flour, then fired. The twist here is the Churma – Churma is a semi-sweet dish that is had along-side the dal dipped baati. An interesting fact about the dish is that is accustomed specifically to the Rajasthani climatic conditions – it can be made and stored for days.

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Gahat ka Shorba – Himachal Pradesh

From the hot deserts, we come to the cold Himalayas. Gahat ka Shorba is what you should start with for your Pahari cuisine journey. It is essentially a soup dish prepared from a unique horse gram that is found only in the trenches of the Himachal. The shorba is slow-cooked along with numerous spices and thus, retains all of its nutrients and flavour. This winter favourite is surely one of the most underrated dishes out there!

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Curd Rice – Tamil Nadu

I am sorry for one more rice dish, but this truly is not something to be missed. Colloquially called, Tayaru Sadam, it is not your typical curd and rice. Ironical, I know; but stay with me. Mushy-mushy rice is mixed with yogurt, first. But the highlight is the tadka – urad dal, cumin seeds, chillies, curry leaves, peanuts, etc. It can be had cold or at room temperature. Curd rice is ‘the’ summer comfort food to the humid conditions of the South. 

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Dhokla – Gujarat

Gujarat offers so much – fafdas. jalebis, ghatiya, etc. But under all those, everyone forgets about the poor dhoklas. They are derived from rice and chickpea. After steaming this batter, it is topped with tadka. These airy wonders are surely one of the underrated Indian comfort food; enjoyed with chutneys these can be anything you want – breakfast, snack or main course. 

 

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Keema Pav – Maharashtra

Who cannot love keema pav! Man, oh, man. The endless opportunities of exploration, the tingling of taste buds. Not overwhelming, ever; but just right. Pav is a major aspect in Marathi cuisine. Pair that with different kinds of keema to get the food high you need. Keema can be completely vegetarian, chicken or even mutton. It is a thick, masaledar composition. I am going to try it in my kitchen the coming weekend!

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What’s cooking, folks?! Did I miss your comfort food?! Comment below!

[Image Sources – Telegraph India, The Quint, Vaya.in, NDTV Food, Quora, Instagram]