Dahi Vada is a household name when it comes to be a food
dish. Every place has their unique way of making or serving this dish. The recipe
always remains the same but the taste always varies from place to place. Each
place has their unique story-telling of this tasty delicacy.
 |
| Picture courtesy : oriyarasoi |
In Odisha, Dahi Vada is given with a topping of Guguni and
aloo dum whereas in Gujarat and Maharastra the curd of Dahi Vada is preferred
to be made sweet in some places. The garnishing of sev, chopped chillies and
onions remains the same but Hyderabad which even provides odia-style Dahi vada
provides the Dahi Vada extra spicy on request. Kolkatta being a land of sweets
prefer the Dahi Vada a bit sweet and less spicy compared to Odisha. In some
places the vadas are not dipped overnight rather given with only a topping of
thick curd on the brown vadas.
 |
| Picture courtesy : pinterest |
While back in my village- Ichapur, Dahi Vadas of my
Grandmother taste a bit sweet and salty though she doesn’t prefers to serve it
with aloo dum. That’s how Dahi Vada has been closely associated with our
culture. It’s a dish which binds us together in a unique way. The different
tastes is symbolical of the various cultures that exists. The intriguing spices
and flavours the dish provides is an amalgamation of our variety and vastness
in our cuisine. Dahi Vada stands out as an unique dish with various others like
pav bhaji, pani-puri or gup-cup, papdi chat and still continues to be a true
favoutite of an Indian.
No comments:
Post a Comment