When we talk of Food, we can look back upon the traditional ’Khansamas’ (cooks) of the Mughal rulers. These ’Khansamas’ ,or ’Bawarchis’ also known as ’Bhattiars’were an integral part of every Royal entourage. These were the heart and soul of every victorious army that went conquering lands and continents. Every emperor knew that for his army to be fighting fit, they need to be well fed and full of vigour and energy.

The Khansamas ensured this with their secret ingredients like herbs and saffron and milk and meat which formed the basics of healthy nutrition. Even today armies accross the worlds guard and treasure their cooks to keep them satiated and fighting fit.

Mumbai boasts of a culinary journey from the ubiquitous ’Vada Pav’ to the iconic ’Bombay Duck’ in its quest for a Gourmet’s Paradise. One can relish the choicest delicacies ranging from the common man’s staple diet of a ’bun maska’ to the ’McDonald’s’ Burger. The man on the streets looks to the friendly neighbourhood ’Udipi’ restaurant for a quick ’Idli Sambhar’ or a Masala Dosa to the now famous Pav Bhaji.

One can satiate any appetite for a couple of rupees to spending a fortune at the famous TAJ intercontinental’s Rendezvous for a candle night extravaganza in Mumbai today.

Mumbai offers a quick respite to the weary commuter who is constantly on the move for the better part of his day and can offer a medley of choice ranging from the Chinese, to the Mexican, to the Mughlai, to the Thai to Korean, to the Italian Pizzas and Pastas ..

I could go on and on. The quintessential Irani restaurants may have given way to the swank new upmarket stores but who can forget their unique tastes and flavours of yesteryears. The likes of missalpau and ussal are still available and can be found at innumerous quaint old jhunka bhakkar joints all over Mumbai.

We have a tradition of good food from all corners of India. We have the fish and curry culture from Bengal. Bengalis are known to gift their daughters a Pond in their dowry so that the family may have an incessant supply of fresh water fish in their own backyard. Bengali food cannot be complete without a mention of their sweet tooth. Their food is always complimented with the choicest sweets most famous amongst them being the ’Rossogolla’ and the ’’Sondesh’.

From the south of India we have the unique taste of food cooked in Coconut milk and served on Banana leaves with rice and sea food forming a staple diet.

Gujarat has an old saying ’ Kashi nu maran aney Surat nu Jaman’ translated means ’The food of Surat and to die in Kashi’ is like attaining salvation This goes to show how much we Indians value good food. The Parsi ’Dhanshak’ and ’Lagan nu Bhonu’ are some of the Surat specialities.

Western Indian ghats have used the Ground Nut and its extracted oil as a common medium to saute and cook their meals. With Bajra and Jowar as the common man’s basic bread and pancake.

Northern India has swept the world with its Punjabi Food taste and bonhomie. One can smell the ’Raajmaa’ (kidney beans) and the daal makhani (lentils) from afar, traditionally slow cooked in earthern pots over coals.

The Tandoori Chicken (skewered chicken roasted over coals) is now a buzz word all over the world as a synonym for Indian Chicken. The Curry has now been adapted to suit bland European tastes and is a much sought after delicacy in the Mediterranean also. Kashmiri food too has its own saffron imbibed specialities like the ’Gushtaba’ and their flavoured tea called the ’Kahwa’ Kashmiri cuisine carries forward the Mughal tradition of food being treated as a sacred ritual with a lot of time spent to please the ’Mezbaan’ (Guest) Indian food boasts of an array of herbs and spices that go to make the unique tastes, flavous and fragrances that can only be experienced and not described.

I would like you all to join me in this journey accross India to savour and tickle your palate and leave you with a taste to die for.

Regards Raja