Foods of India (Part 6) - Union Territories - 1

India is popular for the diversity of its food. In these last couple of episodes of the series, "Foods of India", we are going to talk about some mouth-watering and amazing food items cooked in the "Union Territories of India". 
 
Let's begin with the proud crown of India, "Jammu & Kashmir". It is considered to be one of the beautiful sights on our mother earth and talking about Kashmiri food, we all are familiar to Wazwan. Wazwan is a Kashmiri traditional food which is made of various other dishes like Rogan Josh, Yakini, and many more. However today, we are going to talk about an underrated dish of Kashmir that is, Lyadur Chaman, a vegetarian dish that basically consists of cottage cheese cooked in creamy turmeric-based gravy with lots of spices in it. Switching to Jammu, the native food of this region is the Jammu Rajma. It is prepared with a lot of spices, tomatoes, and yogurt-based gravy. This traditional Jammu Rajma dish is so delicious that people can never get tired of eating it. 
 
The adjacent Union Territory Ladakh is situated in a magnificent location with great influence in their food style from all the neighboring regions. Ladakhi cuisine has a considerable Tibetian population and hence impact and therefore one such cuisine of this place is Butter tea or Gurgur Cha in the Ladhaki language. It is a drink for the people residing in these hilly regions and it is made from tea leaves, yak butter, water, and salt. It is often considered an equivalent morning drink for Ladhaki people as coffee is for westerners.
 
The next stop is then Chandigarh, which is a joint capital of two states of India Punjab and Haryana. Having influence from both the regions, the food here is predominantly Punjabi food which consists of Chole Bhature, Sarson da Saag, Lassi, and many other milk-based dishes. But one lip-smacking dish of Chandigarh is Phirini which is a sweet dish that is made of milk, rice flour, and sugar. It is prepared and served in urban ware bowls which gives an authentic taste to this particular dish. 
 
Moving to the last UT in this episode, we head to Delhi, the national capital. It houses the most prestigious monuments of our country and the Parliament. Talking about foods of Delhi, the list is never going to stop but for authenticity, we are going to the streets of Old Delhi, which is famous for its Paranthe Wali Gali, this narrow street in the Chandni Chowk area was established back in 1560 under the emperor Shah Jahan. This is where one can get paranthas in all flavors that are possible to imagine. One such delicious and unique dish is the "Nimbu Parantha", which is made with lemon juice as the main part of the dough along with the other spices normally used in making paranthas. It is usually served with yogurt, butter on top, and pickle. It is a "must eat" Delhi food that everyone should try.
 
With this, we bring this episode to a close and will continue our journey through the remaining UTs of India and in the last and final episode of this theme of 'Foods of India' in this very special podcast series “Trunks and Wheels”.
 
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