Indian Cuisine, Daily food habits & Everything related

[GaudaNaresh]

i see...no worries

well shrikhand is our special occasions dessert here, there is slightly different variant called 'mattho' which is thinner, smoother and a little creamier version of shrikhand - both goes well with puri / pudi

though nowadays most bazaaru shrikhands are loosing its once enjoyed popularity because (a) sasta mithaiwalas mixing sheep or goat milk contents in it, those mixed flavours may or may not always go well (b) due to mixed milk products, they sometimes make mistake in sweetening it with sugar, it may go either super sweet or bland (c) inconsistent thickness, which ruins mouthfeel

and packaged shrikhands like that of Amul are even bigger slops, they have too much thickness that even after keeping them open outside refrigerator and melting it a bit, it just feels too thick on mouth

i'd suggest that you have a spoonful or two to check on taste, mouthfeel etc before making a purchase for shrikhand - or just make it at home, which is somewhat chore and requires skills at balancing thickness-sweetness-flavours lol but if done properly end result is so heavenly yummy

I have only ever eaten srikhand at restaurants or at gujju friends homes. It's actually one of my favourite desserts precisely because it's not too sweet and I find most Indian desserts to be too sweet. I like desserts like srikhand or frozen yoghurt that have a tinge of sour to it to balance out the sweet.
But thank you for the info.

My gujju friends here claim it as gujju dessert with Bengali caveat of " ho sakta hai aap logo ne bhi banaya ho, bangalio to mithaai master hote haye".

 

[Azaad]

I'm surprised given the considerable bong presence here none of them have commented on the joys of savouring ilish mach or how no fish compares with it & especially nothing to beat the many bong preparations of it or the fact that between bong & odiya cuisine the former is way superior .

 

[iNorthernerOn9]

Members choose...

Gulab Jamun or Kala Jamun?





Patisa or Soanpapdi?




My picks... Kala Jamun if correctly made beats Gulab Jamun by Miles... & Patisa is ultra pro max richer version of soanpapdi.

 

[GaudaNaresh]

I'm surprised given the considerable bong presence here none of them have commented on the joys of savouring ilish mach or how no fish compares with it & especially nothing to beat the many bong preparations of it or the fact that between bong & odiya cuisine the former is way superior .

I think this is because most bongs here are not in bongistan but probashi bongs.
Probashi bongs over-eat eelish. its more a staple to us than a delicacy. We eat it on average once a week and since ALL desi fish here is frozen, we dont care like desi bongs about fresh eelish vs frozen crap.

here, it is 100% given that if a bong invites a bong over for dinner, there will be eelish. 90% chance it will be shorshay-eelish ( eelish+mustard dish, widely considered THE eelish delicacy).

This is one way to tell for us Bongs if you are desi bong or videshi bong - how excited you are about eelish. If you show a medium level or more excitement about eelish season = you are desi. If you go 'eh elish is nice. but i was speaking of this or that' then he is foreign bong and used to eating frozen eelish all year round once a week.

This is also why you will see most videshi bongs talk about sweets more - because sweets are hard to make, very few of us know how to make it and mostly unavailable here compared to bongistan.

PS: As a bong i will say this - all these things like patishapta, Shonpapri, kalo-jamun, amriti, pithe, roshomalai, etc. are considered 'high class normal sweets' in bongistan.

This isnt the waaaao level sweets for us. For that, you have to go get regional speciality sweets and they really are TRULY mindblowing. Such as Krishnanagore Shorpuria. Its divine ( its char-fried milk film with nuts and fragrance and sweetness) Or Joynagar-er Moa. They are size of coconuts and so soft and juicy, yet crunchy ( moas are teeth-breakers usually coz they are muri+ gur set in ball and turn into little edible golf-balls).
There are many more such regional specialities and usually they are outside Kolkata itself.

 

[Anants]

singori mithai :- this unique kumauni mithai is rap around in leaf....originate in almora, uttarakhand.
View attachment 29545

View: https://youtube.com/shorts/lF3vZIxkucY?si=OCaZ7wEpCxwOqCmL

This was available in himachal too in summers especially in around rivulets. Served on mango leafs , this cold iced Khoya Malai used too feel heaven in scorching heats while cooling off in cool rivulet waters during sojourn to Devi temples

 

[Anants]

gujju compliment to vada pav that is almost always available at roadside street food stalls, dabeli (colloquially means 'pressed' from dabana)

View: https://www.instagram.com/saltinall/reel/C2zBaVKoSDl/
or you can simply say gujju-ised vegetal burger

Dabeli was once one of my favorite Comfort food , along poha and choori roti dunk in raidoo made from dahi Mathaa.

 

[vin pahadi (kumauni)]

This was available in himachal too in summers especially in around rivulets. Served on mango leafs , this cold iced Khoya Malai used too feel heaven in scorching heats while cooling off in cool rivulet waters during sojourn to Devi temples

ohh...but in uttarakhand we make it all seasons. neither we serve it cold. its only available in 2-3 district of kumaun.