Escargots and Frog’s Legs in France. Blood Pudding in England. Rhubarb in America. Brussels Sprouts. Bamboo Shoots. Fermented Fish. Yak Cheese. Each tradition—and sometimes each group inside a tradition—has elements that really feel commonplace domestically however totally unique elsewhere. I nonetheless keep in mind the primary time I ate rhubarb in a dessert; in India, it’s uncommon until imported. Very similar to artichoke hearts, which I really like, some elements should not simply distinctive to India but in addition usually particular to a area. Right here’s my taster’s menu of bizarre however scrumptious Indian elements.
Thor (Banana Stem)
Often called bharali in Bengali, thor is the crunchy, fibrous centre of the banana plant. Bengalis, like many tropical coastal cultures, use each a part of the banana. Thor-er chhechki—a easy dry stir-fry—is without doubt one of the best dishes to make with it. The prep is probably the most time-consuming half: skinny, floss-like fibres should be eliminated, or the stem may be disagreeable to eat. Seasoned merely with turmeric and tempered spices, it’s a dish value attempting. Thor is taken into account a pure diuretic, wealthy in vitamin B6 and potassium, and provides a singular texture to meals.
Thor-er chhechki—a easy dry stir-fry—is without doubt one of the best dishes to make with it. (Picture: Freepik)
Jimikand (Elephant Foot Yam)
With a reputation as musical as its look is putting, Jimikand is fashionable in North India. Its thick, darkish, gnarled pores and skin resembles an elephant’s foot. I’ve by no means been drawn to it as a vegetable, however Jimikand chips are pleasant. This starchy root is filled with nutritional vitamins, minerals, dietary fibre, potassium, and Vitamin C. Preparation may be tedious as a result of its robust exterior, however as soon as peeled, it may be boiled, fried, roasted, mashed, or made into chips. A easy recipe: slice the yams, sprinkle them with turmeric, purple chilli powder, lemon juice, and salt, then shallow-fry till crisp.
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Kamal Kakri (Lotus Stem)
I first found Kamal Kakri over 25 years in the past when tasting genuine Kashmiri delicacies. These lengthy, thick white stems are sometimes offered in Delhi markets, reduce to disclose an attractive lace-like inside. The crunchy, starchy texture turns into potato-like as soon as cooked. Lotus stems are versatile—good in curries or sliced and fried.
With a reputation as musical as its look is putting, Jimikand is fashionable in North India. (Picture: Wikimedia Commons)
Arbi (Taro)
Root vegetable fans, meet Arbi. More durable than a potato, this starchy root is a delicacy in each India and Pakistan. Its leaves, formed like elephant ears, are additionally prized. The foundation should be peeled and boiled or steamed earlier than cooking, then fried, sautéed, or used to make curry.
I usually surprise who first cracked open a coconut or dug up a Yam or Arbi, each of which seem like rocks, solely to find a scrumptious treasure inside. India has numerous distinctive greens throughout its areas—however we’ll save the remainder for one more time.
Subsequent week, we’ll do a Diwali particular, that includes uncommon sweets—from Khaman ka Ladoo to Malai na Khaja—to combine issues up this festive season.
