Whatever is called Banaras or Varanasi, whenever its name comes, the image of temples and ghats starts forming in the mind, for which it is famous all over the world. If you are on a religious trip and are going to Banaras, then you will enjoy the food here. In the old streets of Kashi, food preparation starts late at night and people reach the shops in the early morning to get a taste of it. Today, in this episode, we are going to tell you about some famous dishes of Banaras, if you have not tasted them, then understand that you have not visited Banaras. After eating these delicious dishes once, you too will become crazy about them. Let us know about these famous dishes of Banaras…
Lassi
Sir, you came to Banaras and if you did not taste the lassi here, then your visit to Banaras would remain incomplete somewhere. There are countless Lassi shops in this city and you will find Lassi in almost all sweet shops, refreshment shops, restaurants, hotels, and thandai shops. You will mostly find lassi with curd and rabid here. Amazing curd and amazing rabdi together make your lassi very tasty.
Banarasi paan
As soon as the name Banaras comes on the tongue, first, the picture of 'Banarasi Paan' comes to the fore. The lyrics of this song 'Khaike Paan Banaras Wala, Khul Jaye Band Akal Ka Tala' are enough to tell the specialty of Banaras paan. Foreign tourists also taste it once. 'Gulkand Wala Paan' is everyone's first choice.
Kachori
Oil boiling in huge black cauldrons everywhere, Kachori Gali of Varanasi near the Ghat has become a landmark. After crossing the famous Vishwanath Temple, Vishwanath Gali turns into Kachori Wali Gali. This is the place where fresh kachoris are served with chana and tamarind chutney. If you want to avoid the crowd and want to taste fresh hot kachoris, then you have to reach here at seven in the morning because after breakfast time is over, the silence spreads here.
Malayo
Come to Kashi and don't eat Malaiyo, how can this happen? The special identity of Kashi is the cream made from milk and even more special is the method of making it. To make Malaiyo, milk is boiled with sugar and kept in dew under the sky overnight. After this, the milk is churned for a long time, due to which froth is prepared. Malaya is prepared in this way. It is not only wonderful in taste, but it is also very beneficial from an Ayurvedic point of view. Malays are no less than a boon for the eyes. It is said that the more dew increases in milk, the more its quality increases and the more it is good for your health. Since dew drops are used to make Malaiyo, it is available only in the three months of winter.
Thandai
Thandai is available in many places in the city. Let us tell you that there are countless Thandai shops at Gaudoliya, the heart of Banaras. Thandai is made by mixing saffron, almonds, syrup, makhana, cashew paste, cream, milk, and hemp. Drink and see, it will be fun. One more thing here cannabis is called Prasad. By the way, you don't need to put cannabis in Thandai. If you do not consume bhang, then do not put bhang in your thandai.
Pumpkin curry
Pumpkin vegetable puri and hot jalebi together are the identities of Banaras. The 'aunt's shop' located in Lanka is famous for puri-sabzi. People gather at the shop since morning to taste it. If you come to Kashi, you must taste it once.
Baati and Chokha
Lota Bhanta fair is held in Kashi with Bati and Chokha, which is first offered to Baba Bholenath. The centuries-old fair of Lota Bhanta in the Rameshwal area is considered to be Tretayugin. However, Baati Chokha is my favorite dish here. After roasting brinjal, potato, and tomato, people like the taste of chokha and baati made from it. Not only the stalls of Ballia but also the local restaurants are now engaged in capitalizing on the Bati Chokha brand. In this, not only the sattu of a gram but also the use of paneer is very tasty. Here this existence is maintained even today in the form of Mikuni, Litti, Bati, and Tikkar.
Laung Lata
You will find 'Laung Lata', it is also called 'Lavang Latika' at almost every other shop in Banaras. Whenever there is talk of Banarasi cuisine, the name Laung Lata comes up. Whoever comes to Kashi, definitely tastes it once. Now those who do not know what is clove creeper and what is its taste. So tell them that it is a sweet dish made from white flour. Inside which khoya is filled, along with many dry foods are also there. It is dipped in syrup, then served to the people. It is named as Laung Lata because it is stuffed with khoya inside the maida roti, folded with cloves, and deep-fried in ghee. Then dip it in sugar syrup.
