I guess it’s a measure of how important food is in my life that I associate every city I have ever visited with a dish (or dishes) that I enjoyed there. And the first thing I do when I arrive at any destination is to make a beeline for a place that does the best version of that dish.
So, if I am visiting Kolkata — or Cal, as I still call it, as I did when I grew up there — one of my first stops is a little lane near New Market where my favourite puchkawallah is stationed. After I have had my fill of those fire-filled taste bombs, I indulge myself with some churmur — that’s when they smash a few puris, mash them up with the aloo mixture and make a delicious new dish of the same parts. Next up, it’s the turn of the jhaalmuri guy who sells his stuff outside Loreto House, a staple of my school and college years. For dinner I order in the rolls from Nizam, reliving my days in the ABP office, when this used to be our office lunch (at least until the money ran out by the end of the month). This is the taste of Calcutta to me — and will remain so, no matter how many times they rename the city.
Similarly, Mumbai to me means vada pav. No, not the overgrown monstrosities that are served in restaurants and cafès. It’s only the real stuff that is sold on the streets will do it for me: Soft buns cradling a perfect bite-sized potato patty smeared with green chutney and garlic and chilly, served up in yesterday’s newspaper, to be devoured in two or maximum three bites. If it’s the monsoons, then it is time for yet another Mumbai special: The kanda bhajiya. This is as far removed from the North Indian onion pakoda as a jalebi is from an amriti, being an altogether more delicate creation, crisp with just a hint of besan to hold it together, dashed with a tangy chutney to make it come alive.
{{/usCountry}}Similarly, Mumbai to me means vada pav. No, not the overgrown monstrosities that are served in restaurants and cafès. It’s only the real stuff that is sold on the streets will do it for me: Soft buns cradling a perfect bite-sized potato patty smeared with green chutney and garlic and chilly, served up in yesterday’s newspaper, to be devoured in two or maximum three bites. If it’s the monsoons, then it is time for yet another Mumbai special: The kanda bhajiya. This is as far removed from the North Indian onion pakoda as a jalebi is from an amriti, being an altogether more delicate creation, crisp with just a hint of besan to hold it together, dashed with a tangy chutney to make it come alive.
{{/usCountry}}As for the city I live in now, well, to me Delhi brings with it associations of the best chaat ever. There is the deliciously deep-fried aloo tikki, served in a puddle of channa with a generous sprinkle of chopped onions on top; there is the sweet and savoury mix of dahi bhallas; and then there is the decadent pleasure of a plate of channa bhatura.
Even when I travel abroad, each city brings with it its own food associations. In Venice, it is cicchetti, the open sandwich with interesting toppings, that has become synonymous with the city. In Naples, it is the pizza that the city made famous the world over. In Frankfurt, it is sausages and potato salad, the no-frills combination that all Germans swear by. In London, it is fish and chips, with a squeeze of vinegar, eaten hot off the stove, standing on a busy pavement. In Bangkok, it is a plate of krapow (minced pork with basil) served with jasmine rice, a fried egg, sliced cucumbers and a small bowl of nampla.
Every city, to me at least, is a dish best served up hot or cold. And as for me, I am just the girl who ate the world.