Whenever there is talk of culture, customs, or temples, the name Varanasi comes to the fore when people come to visit. Varanasi is also known as Banaras. The famous ghats and temples here work to make it attractive. But at the same time, it is also very famous for its food. The local cuisine here is an ocean of flavors that one would love to drown in. Today, in this episode, we are going to give you information about the famous dishes of Varanasi, which must be tasted if you visit here. So let's know about them...
Kachori
Its breakfast is served in both, or bowls made of leaves. Interestingly, the Kachori here is not like the traditional Kachori made of flour stuffing and deep fried in oil found in other parts of India, rather it is a poori made of unleavened wheat flour, Which is fried twice in oil. Spicy potato curry is served with it. There are two different varieties of this kachori-sabzi, big and small, which are called Badi and Choti Kachori respectively. The larger shortbread is filled with lentils and is called dal-ki-teeth, and the smaller one contains a spiced potato mixture, served with black gram. Kachori-sabzi is only available in the morning, so you'll need to get to the market early to eat it before the shops start selling it as an evening snack.
Banarasi malai puri
'Banarsi Malai Puri has its flavor of gorus ki taari means rabri, pistachio-almond jahura, and sugar sweetness on top. Some eaters holding both in hand are so engrossed in the taste that they are desperate to forget everything. Boiling milk in a pan is like the first episode of a secret 'recipe'. Earlier it used to be made by special order in Kothi feasts, now anyone can taste it.
Banarasi Thandai
A trip to Banaras is not complete without having a taste of Thandai here. Varanasi's Thandai, sold at Badal Thandai Shop, and Blue Lassi Shop, located in Godaulia Chowk, is a milk-based drink. Its core ingredient is a mixture of dried fruits, seasonal fruits, and spices like fennel seeds, cardamom, and saffron, which are ground into a fine powder in a mortar and pestle. Thandai mixed with black pepper and hemp gives a lot of relief in the scorching heat.
Tea
Pappu's tea stand in Mohalla Assi is truly recognized as Manoj's father Pappu Bhaiya. The characters of the film Mohalla Assia are still seen sipping tea here. The secret of the wonderful taste and freshness of the unique tea lies in the method of preparation and the special way of presenting it. The method of making and cooking on a low flame, the taste rises on the tongue as if the whole tea garden is eager to get into the kulh. All tea stands are special, but the tea stands of Kulhard, which are occupied round the clock for tea, have their own unique story.
Lassi
If the name of onion, chili, ginger, lemon, cumin, feni, black salt, mint, mango chutney, sugarcane vinegar, and plain salt comes in the recipe of Kashi's unique item, then understand that it is Sattu's Lassik. Although it climbs on the tongue only in summer, till the time the shop is decorated, the crowd will be drawn. By the way, right here, from curd and nuts lassi to Ramnagar's Rabdi lassi is also enough to make the foreigner's tongue drool. Here in Old Kashi, Lassid shops have their own identity on every street.
Jalebi
Although you will find Jalebi everywhere, the Jalebi here is something special. Banarasi confectioners who make Jalebi beat gram flour lightly on the flour. How tasty the jalebis will turn out depends on the intelligence of whipping. Only Banarasi confectioners know very well how long and how to beat it. So obviously the Jalebi here will make its own identity.
Malaiyo
Malaiyo is the sweet of Banaras which is solid as well as liquid as well as gas. You don't know when it dissolves as soon as it enters the tongue. Malaiyo is a sweet made of dew which gives the illusion of solid, liquid, and gas. Banarasi eats this magical sweet Malaiyo with great relish. Miraculous is such that even after the ax has been removed from the throat, you will not be able to decide whether you have eaten or drunk milk. As if the magic of taste has blossomed from the tongue to the heart, it looks like a bed of saffron full of sweetness. Now Malaiyo Kadhas are being seen everywhere in the city, but there was a time when it used to be the monopoly of the city's concrete palaces. In Kashi, Malaiyo has become a special item of decorated shops after coming out of the narrow streets, but the formula for making Malaiyo of the Yadav brothers of 'Pakke Mahal' settled in the narrow streets is no less secret than the sources of any Vaidyaraj.
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 of Tretayuga. 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 Mekuni, Litti, Bati, and Tikkar.
