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| Home > | ||||||||||||||
| UP Home > | Culture > | |||||||||||||
| Cuisine | ||||||||||||||
| Cuisine | ||||||||||||||
| Uttar Pradesh presents a culinary paradise and, in light of some misleading propaganda by other states, deserves to be rediscovered. Paradoxically, most of what we Indians refer to as 'Desi' or 'Hindustani' food is infact cuisine from U.P. Just like the Hindi language it forms the basis of derivatives in neighbouring states, albeit with some of their own modifications. | ||||||||||||||
| The state presents all the variety in the day's (and night's) gastronomical delights. But, simplicity of presentation and the touch of care and love form the basic flavour across. The cuisine is primarily vegetrian (strict, to the extent of avoiding even onion and garlic). However, there are some influences of the Nawabi cuisine which is predominantly non-vegetarian. | ||||||||||||||
| The cuisine is dictated by the routine of the people. What is generally followed is a very light snack early morning, around 7'o clock (called 'Kaleva' in Braj), followed by a whole lunch around 11. People in the state have another 'Nashta' around 3 in the afternoon and dinner is over by 7 pm. This, of course doesnt apply to all UP-ites living in the bigger cities of the state and all over the country. | ||||||||||||||
| ; Kaleva typically consists of Jalebi, milk, kachoris, chilas, thandai (in summers) and pedas. Lunch is simple and sumptuous with vegetables, dal, chapatis. This is supported with typical U.P. additions like pudina or aam chutney (lachha), saunth, achar, raita. The afternoon nashta has kachoris, mathris, paras (both sweet and salted), besan sev etc. This is washed down, not with tea, but Lassi (in summers) and Mattha with Gur (in winters). Dinner is an affair very different from lunch. While lunch is supposed to be 'kachha' or 'sakra' khana, dinner is 'pakka'. This includes plain parathas and subzi. Another unique addition is the Berhahi - a kind a kachori stuffed with Urad dal and served with Alu or Kashiphal subzi. | ||||||||||||||
| Food is prepared with the minimum of fuss and the people take great pride in revealing that they use only desi ghee or mustard oil (no vanaspati is used unlike the over-oily Punjabi food). Again there is not much appeal for extra fatty food like Paneer and tandoori stuff. All these have found their way into the modern, cosmopolitan palate. | ||||||||||||||
| ; Occasional cuisine is slightly different from the everyday dishes. Some of the most important contribution of the state through this route is the chaat family of dishes - Aalu, Papri, pani ke batashe, etc. Specific outlets in cities like Meerut, Lucknow (Tiwari Chat), Allahabad (Loknath Chat) and Agra attract hundreds of people, including tourists, everyday. Also served on special occasions are various subzis, dahi bada with saunth, khasta kachori, assorted sweets and drinks. All this is prepared without onion and garlic and still manages to beat hands-down the more celebrated pyaz-lahsun-tel ka khana of some of our marketing crazy cousin states. Alcohol is a strict no-no for the traditional people in the state. | ||||||||||||||
| Desserts of the state can be classified according to the base used - Khoya, Maida, Besan, Rice, Wheat, oilseeds, Dal or just plain sugar. In fact, most sweets use not refined sugar but a better, safer, pale brown colored version - Boora. | ||||||||||||||
| The list of desserts is so long, I'm taking some time out to properly compile it. Do visit this section for it. | ||||||||||||||
| ; The state is blessed with a wide variety of fruits. Its the largest producer of mangoes in the country with varities like the famous Dussehri and Chausa mangoes from the region around Lucknow, Langda mangoes from near Varanasi and Sarauli from west U.P. It also produces the famous Allahabadi guavas. Other fruits like Ber, melons and grapes also deserve a mention. | ||||||||||||||
| ;Dont forget to follow the links to the recipes and details. This list is by no means exhaustive. This is just a window to the treasure. Please feel free to send in your comments and recipes. | ||||||||||||||
| Please come back later for details on this section | ||||||||||||||