5 delicacies bangalore is feasting on
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THEETHAR:
Bird meat marinated in ginger-garlic paste and curd, and fried in
refined oil. A big hit among city foodies. Following the big demand,
theethar (partridge) are raised in farms. Theethar, at Rs 80 a piece,
cost less than chicken. A couple of food joints on the Bangalore-Mysore
road draw big crowds which dig into roasted and fried theethar.
Pathar Gosht: Shredded mutton fried on a big stone slab placed on top of coal fire. The process is time-consuming, taking into account the big slab takes more than two hours to heat and the coal fire needs to burn from evening to late night. Made only during Ramzan. Mughlai cuisine perfected by Pathani cooks. Must on the list of all communities.
Bangalore Biryani: Dum Biryani cooked with basmati rice and tender meat, steamed in spices. This delicacy is only cooked with young goat meat. Bangalore Biryani has no potatoes and sheep meat is a strict no-no. Mutton biryani costs Rs 160, while chicken biryani is sold at Rs 120.
Kheema-Anda Roti: A fast-food type snack favoured by Muslims breaking their fast. Wheat roti laced with beaten egg and stuffed with spicy mince meat. Nominally priced at Rs 12, demand is next only to samosas. More than 100 Kheema-Anda Roti stalls are put up in Shivajinagar and City Market as Ramzan draws to a close.
Samosa: More than 5 lakh samosas are sold each day during Ramzan. The onion samosa, nominally priced at Rs 6, and the kheema samosa at Rs 8, are favourites among school and college students. While a couple of stalls cook their own samosas, most source it from Muslim families in the samosa trade.
Paya: Lamb legs first roasted and cooked with a lot of spices for more than four hours. Paya is served with Semiyan. Tops the list both at Sehri and Iftaar.
Kadi Gosht: A stick pierced through Breast chicken pasted with spicy masala and deep fried.
Coconut Nan: A speciality of the Bangalore bakers. Made only in Bangalore with coconut, sugar, cashew and plums. The mixture is roasted and fried before stuffing into the nan made out of Maida. Albert bakery is the hot spot for Cocunut nan.
Semiyan: Made from rice flour much like the steamed Idli. Semiyan and Paya and Semiyan and Pathar Gosht are the crowd favourites.
Handi Kheer: A sweet dish made from Soji and milk and served with dry fruit toppings.
Pathar Gosht: Shredded mutton fried on a big stone slab placed on top of coal fire. The process is time-consuming, taking into account the big slab takes more than two hours to heat and the coal fire needs to burn from evening to late night. Made only during Ramzan. Mughlai cuisine perfected by Pathani cooks. Must on the list of all communities.
Bangalore Biryani: Dum Biryani cooked with basmati rice and tender meat, steamed in spices. This delicacy is only cooked with young goat meat. Bangalore Biryani has no potatoes and sheep meat is a strict no-no. Mutton biryani costs Rs 160, while chicken biryani is sold at Rs 120.
Kheema-Anda Roti: A fast-food type snack favoured by Muslims breaking their fast. Wheat roti laced with beaten egg and stuffed with spicy mince meat. Nominally priced at Rs 12, demand is next only to samosas. More than 100 Kheema-Anda Roti stalls are put up in Shivajinagar and City Market as Ramzan draws to a close.
Samosa: More than 5 lakh samosas are sold each day during Ramzan. The onion samosa, nominally priced at Rs 6, and the kheema samosa at Rs 8, are favourites among school and college students. While a couple of stalls cook their own samosas, most source it from Muslim families in the samosa trade.
Paya: Lamb legs first roasted and cooked with a lot of spices for more than four hours. Paya is served with Semiyan. Tops the list both at Sehri and Iftaar.
Kadi Gosht: A stick pierced through Breast chicken pasted with spicy masala and deep fried.
Coconut Nan: A speciality of the Bangalore bakers. Made only in Bangalore with coconut, sugar, cashew and plums. The mixture is roasted and fried before stuffing into the nan made out of Maida. Albert bakery is the hot spot for Cocunut nan.
Semiyan: Made from rice flour much like the steamed Idli. Semiyan and Paya and Semiyan and Pathar Gosht are the crowd favourites.
Handi Kheer: A sweet dish made from Soji and milk and served with dry fruit toppings.
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