Food has always been a universal language. Recipes across the globe have been tabled on opposite ends of the Earth. Recipes vessel culture, defines seasons, and sometimes, a bold statement in a chilled glass. From the fermented breakfast staples of Southern India to the glamorous lounges of London, it occupies the most googled recipes list in India.
Whether you are looking for the ultimate probiotic punch or a dessert fit for a deity, this curated list explores six legendary flavours that define their regions. The listicle below dives into the stories and traditions behind these global favourites.
Idli: The South Indian Moon on Plate
The art of eating idlis differs from hand to hand. It may be transformed into a half-moon or can even be completely squished to deform into how its slightly grated companion looks. Does a steam bath soften your skin? Well, idli testimonializes that. Evolution from a grinding stone to rotatory blades has never made any defining change in achieving that signature "cloud-like" fluffiness, because I have heard people making contradictory statements about the aforementioned. The process begins with soaking and grinding the grains into a smooth yet slightly textured paste. Then, nature takes over. Over several hours, wild yeasts and bacteria transform the batter, increasing its volume and developing a subtle, characteristic tang. When steamed in specialised circular moulds, the result is a soft, spongy disc that is naturally gluten-free and rich in probiotics. A side of spicy Sambar or a variety of chutneys, most notably coconut, tomato, or mint, mostly accompanies idlis’ gullet ride.
Pornstar Martini or simply Maverick Martini
From the table top of the London Lab Bar, Douglas Ankrah’s Maverick Martini, or more popularly known as Pornstar Martini, has ruled the counter since early 2003. It quickly rose from a niche club creation to become one of the most ordered drinks globally, loved for its vibrant colour, playful ritual, and accessible flavour profile. In the world of modern mixology, the drink has become a tropical explosion, traditionally featuring vanilla-infused vodka, passion fruit liqueur, passion fruit purée, and a hint of lime juice. Shaken vigorously in a shaker and poured down into a chilled coupe glass, a slice of passion fruit floating on top, and accompanied by sparkling wine sidecar completes the cocktail. The drink was initially named Maverick Martini after a nightclub in Cape Town frequented by the creator. The drink being bold, stylish, and unapologetically flamboyant made its title sound more seductive later.
Ukadiche Modak
Maharashtra kitchens fill with the heavenly aroma of Ukadiche Modak, becoming the steamed soul of Ganesh Chaturthi. This sweet dumpling also slipped into the list of the most searched recipes on Google. The favourite of Lord Ganesha’s, the dish is revered as a sweet bliss of blessings. The luscious mixture of grated coconut, jaggery, cardamom powder, chopped nuts, and ghee, used as the stuffing for the rice flour dough pouch. These dumplings are then steamed to turn the rice flour translucent and glossy. Remember to stick a few strands of saffron before steaming, to get that yellow tint and subtle flavour.
Thekua of Chhath Puja
Thekua is a cookie-like snack, prepared as the prasad of Chhath Puja. This deep-fried biscuit becomes the definitive taste of Bihar and Jharkhand origin snacks. Whole wheat flour with melted jaggery or sugar, ghee, and desiccated coconut, along with fennel seeds and cardamom, following perfect kneading, completes the preparation of the dough. Small portions of dough are then pressed against Sancha imprints, if available, or a toothpick can be used to carve any pattern on it. Thekua transforms into a snack when deep-fried in ghee or oil on a slow flame and tastes best when had without losing much of its crunch.
The Six Flavours of Life with Ugadi Pachadi
The festive Hindu New Year (Ugadi) drink, the Ugadi Pachadi, is more than just a recipe. It holds the flavours of life in the form of six distinct tastes, Shadruchulu. Floating unripe cut mangoes and the bitterness of neem flowers, with the sweetness of jaggery and the spiciness of pepper, with essential salt within the liquid base of sourer tamarind water, all represent the tangy, bitter, sweet, spicy, salty, and sour emotions of life. Since there is no cooking involved, the rawness of its ingredients hits sharp waves of flavours when you take a sip of Ugadi Pachadi.
Beetroot Kanji: The probiotic elixir
Googling the Beetroot Kanji recipe can lead to the conclusion that many have started caring for their health. Beetroot Kanji is simple in preparation as it requires only a few ingredients and no cooking. However, the drink needs three days in the sun to ferment. This healthy drink is prepared by adding slices of beetroot and carrots into water containing a mix of crushed mustard seeds, black salt, asafoetida, and red chilli powder. The Kanji can help boost immunity, gut health, and also keep your body warm during a cold.
