Miss Diana
Google
Before this experience, my only encounter with Indian food was at a buffet, where I tried a little of everything but understood almost nothing. That changed when my friend Vinuta offered to guide me through a proper introduction to Indian cuisine—this time with a focus on vegetarian dishes.
We began our culinary adventure with roti, a large, thin, round cracker served with two dipping sauces. The first was a creamy green chutney, spicy and savory, reminiscent of a Rajkot chutney with peanuts and green chilies—absolutely delicious. The second sauce was a brown, oil-based dip. At first taste, it was surprisingly sweet (not my favorite), but that quickly gave way to a warm, spicy heat that hit the back of my throat in the most pleasant way. This unexpected transition made it my favorite of the two.
Next, we tried Dahi Sev Puri—crunchy, ball-shaped crackers filled with chutneys and yogurt. I wasn’t expecting them to be so hot (temperature-wise), and almost burned my tongue! The interior had a soft, gelatinous texture and was mildly spiced—definitely an interesting dish.
Then came the Gobi Chili—a flavorful fusion of cauliflower, green peppers, onions, Indian spices, soy sauce, and chilis. It was spicy, bold, and absolutely delicious.
After that, we shared a Vada Pav, essentially a spiced mashed potato patty served on a buttered bun with chutneys. It had a great texture and was surprisingly filling.
For our main course, we ordered Paneer Biryani—a spiced crunchy rice dish with vegetables like carrots, green chilis, peas, and cauliflower, cooked in ghee and mixed with paneer, a soft Indian cheese similar in texture to firm tofu. It was served with raita, a cooling yogurt-based sauce that balanced the heat of the biryani beautifully. This combination was rich, hearty, and deeply satisfying.
We even made room for dessert! I was so glad Vinuta indulged my curiosity. We tried Gulab Jamun, soft fried dough balls soaked in rose-flavored syrup. The rose was subtle—just enough to notice without being overpowering. Sweet and comforting. My favorite, though, was the Mango Kulfi, a creamy frozen dessert made with sweet mango pulp and milk. Served on a stick, it was like the perfect Indian popsicle—lusciously smooth and full of tropical flavor.
This meal was a true eye-opener. I'm so grateful to Vinuta for guiding me through it, and I can’t wait to return—next time, to explore the meat dishes!