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Vegetarian Food in South Korea: 15 Must-try Dishes

Ketki Gadre — Tue, 16 Dec 2025 11:06:51 +0000

Are you a vegetarian or vegan travelling to South Korea? Are you worried if you will find vegetarian food in South Korea since the country heavily relies on meat dishes? Check out this food guide to navigate like a pro and not miss out on local flavours.

Being a vegetarian or vegan while travelling can be tricky, especially in countries that heavily rely on meat in all meals. It is particularly challenging in South Korea since fish oil and shrimp powder is very commonly used in most dishes.

However, thanks to the tourism boom, restaurants, cafes and street kiosks are aware about global dietary preferences and are ensuring they have meat free and dairy free options.

Another reason why it’s easy to get vegetarian food in South Korea is because of Buddhism followers. There are temple-stays in Korea such as Beomeosa Temple Stay and restaurants that cater to barugongyang, a vegetarian monastic meal rooted in Zen Buddhism.

I spent 2 weeks in South Korea as a vegetarian and travelled across Seoul, Busan, Jinhae and Gyeongju during the Cherry Blossom season in Korea.

Let’s jump to all the possible foods you can try as a Vegetarian in South Korea!

VEGETERIAN FOOD IN SOUTH KOREA

While the following options can be traditionally vegetarian-friendly, it is best to confirm that there is no meat in this. doesn’t mean they always are.

Bibimbap

Gochujung sauce in Vegetarian Bibimbap | Vegeterian Food in South Korea

Bibimbap is to Koreans what Dal-chawal is for Indians – soul food!

A bowl of warm rice topped with neatly arranged vegetables – blanched spinach, bean sprouts, carrots, mushrooms, zucchini and sometimes a fried egg. A heap of sweet and sour gochujang sauce on top with a trickle of sesame oil completes the dish.

The joy of Bibimbap is in mixing it all up, customizing the amount of veggies, the quantity of sauce and then destroying that Instagram-worthy arrangement without guilt. Every spoonful tastes slightly different, which is exactly why it never gets boring.

Be aware that the gochujang sauce doesn’t have meat broth and shrimp paste which are traditional ingredients.

Tteokbokki

Vegeterian Tteokbokki in Myengdong, Seoul

I loved it even before I tasted it because it is my favorite K-drama actor’s favourite dish!

Yes, it’s fiery. Yes, it stains everything it touches. And yes, I can still go back for more.

Tteok are chewy rice cakes that swim in a bright red gochujang sauce that balances sweet, spicy, and addictive. Vegetarian versions swap fish cakes for cabbage, scallions, or ramen noodles. It’s a street food that feels like a dare and a hug at the same time which is why it is a go-to for students, tourists and office-goers for a quick snack.

Japchae

Japchae sold in Myeongdong, Seoul

Japchae is proof that glass noodles deserve a standing ovation.

Made from sweet potato starch, these slippery noodles are stir-fried with mushrooms, spinach, carrots, onions, and sesame oil. Slightly sweet, deeply comforting, and suspiciously elegant for something sold at food courts and served at hotel breakfasts.

Gimbap

Gimbap | Vegetarian food in South Korea

Often called Korean sushi, but let’s be honest, gimbap or kimbap doesn’t want that comparison.

Rolled with sesame-oil-seasoned rice, pickled radish, spinach, carrots, burdock, and sometimes tofu or egg, it’s heartier and more casual. This is picnic food, train food, “I’ll eat one roll and accidentally finish three” food. Portable happiness, neatly sliced for those on-the-go cravings!

While Gimbap is served in restaurants and kiosks, it is also easily available in Korean Convenience Stores like GS25, CU, and 7-Eleven.

Kimchi

Kimchi_Korean vegetarian food

Fermented cabbage with chili flakes, garlic, ginger, and a punch of personality. Traditional kimchi uses fish sauce, but vegetarian versions rely on soy sauce or kelp stock—and lose none of the drama.

Koreans say kimchi isn’t a side dish, it’s a lifestyle. Being a pickle eater in India, I kind of agree with what they mean.

Bindaetteok (Mung Bean Pancakes)

Bindaetteok in Gwangjang Market | PC: Jeon Han for Korea.net

Golden, crispy, and deeply satisfying, these pancakes are made from ground mung beans mixed with vegetables like kimchi, scallions, and sprouts. Fried until crackly on the outside and soft within.

For locals, this is a must have on a rainy day. Rain or not, I’ll take two, always!

Jjajangmyeon (Noodles in Black Bean Sauce)

Jjajangmyeon_ Vegetarian food in South Korea

Koreans celebrate the first day of office joining or moving houses with Jjajangmyeon. But I feel it is the kind of dish you order when you’re hungry, indecisive, or mildly emotional.

Jjajangmyeon are thick wheat noodles that disappear under a glossy, inky-black sauce made from chunjang (fermented black soybean paste), sautéed with onions, zucchini, cabbage, and sometimes potatoes or mushrooms. Vegetarian versions skip pork entirely, letting vegetables do the heavy lifting.

The flavour is deep, savoury, and slightly sweet—comforting in a way that feels both nostalgic and indulgent. It’s messy, unapologetic, and deeply satisfying. You’ll slurp, you’ll stain your shirt, and you won’t care.

Banchan

Banchans in South Korea

Banchan are side dishes that come with the main dish you order in a restaurant.

Tiny plates of seasoned spinach, braised potatoes, pickled radish, cucumber salads, lotus root, and more arrive unannounced and leave you overwhelmed, in the best way. Each one is a lesson in balance: salty, sweet, fermented, fresh.

If you are ever at a restaurant where you can’t trust the main dishes or the servers don’t understand your translation (read hand movements) or if it’s a busy local buffet restaurant as lunch, trust me and fill up on banchans and you are good to go!

Mandu (Korean Dumplings)

Soft, plump dumplings stuffed with glass noodles, tofu, cabbage, mushrooms, and garlic chives. Steamed, pan-fried, or floating in broth, mandu are comfort food that transcends language barriers. One bite and you’ll understand why they show up at celebrations, holidays, and whenever someone needs cheering up.

Traditionally filled with pork, there are vegetarian options available!

Pajeon (Scallion Pancakes)

Pajeon

While discussing vegetarian food in South Korea, pajeon has to be on the list!

Long scallions bound together in a light batter and shallow-fried until crisp at the edges. Often paired with a soy-vinegar dipping sauce, pajeon is snack food masquerading as a meal.

Pair it with makgeolli, a milky, slightly fizzy traditional rice wine and it suddenly tastes even better. This is a classic Korean duo worth traveling to South Korea for.

Soondubu Jjigae (Soft Tofu Stew)

A bubbling red stew served aggressively hot, soondubu jjigae is drama in a stone bowl. Silken tofu breaks apart at the slightest touch, soaking up chili paste, garlic, and vegetable broth.

Vegetarian versions skip seafood and still deliver warmth, depth, and the kind of comfort that makes you slow down between spoonfuls.

Hotteok

Ssiat Hotteok | Things to do in South Korea

Winter has a smell in Korea, and it smells like hotteok. These street-side pancakes are stuffed with brown sugar, cinnamon, and crushed nuts, then fried until molten inside. One bite and you’ll burn your tongue and also smile. It’s non-negotiable. Ssiat Hotteok is a popular variation from Busan, which is stuffed with various seeds (pumpkin, sunflower, sesame) and nuts.

It gives the warm gooey feeling – the same one gets while watching the rom-com K-dramas!

Also available in other fillings such as Honey, Sweet red bean paste, Chocolate, Nutella and Fruit jam.

Bungeo-ppang

Fish-shaped pastry, filled with sweet red bean paste or custard, is whimsical, nostalgic, and surprisingly filling. It is a street food that doubles as edible joy.

Ramen

Ramen in Korea

Instant ramen or Ramyeon is practically a soul food in Korea. While there are very few vegetarian options, these instant ramen packets are available in convenience stores. Ask the staff before purchase, just to be sure.

Vegetarian versions often use mushroom broth, gochujang, or doenjang (soybean paste), topped with scallions, tofu, seaweed, and sometimes cheese—because Korea. It’s quick, customizable, and perfect for nights when effort feels optional.

Goguma (Baked Sweet Potato)

Sold steaming hot from street carts, Korean sweet potatoes are naturally sweet, dense, and caramelized inside. No butter, no seasoning, no nonsense. Just tear one open and eat it with your hands like everyone else. Simple food, supreme satisfaction.

Breads and Pastries

Jayeondo salt bread cafe in seoul

Korean bakeries are a delightful plot twist. Think soft milk bread, cream-filled buns, sweet potato loaves, red bean pastries, and corn-cheese buns that somehow work. Grab a matcha latte or the all season Korean favourite Iced Americano and you have the perfect cafe date with yourself.

The breads sometimes have savoury fillings making it a meal in itself.

VEGETARIAN RESTAURANTS IN SOUTH KOREA

While there are many options throughout the country, Seoul and Busan being tourist hotspots have the most options. Here, I am sharing the vegetarian restaurants in Seoul and Busan.

Vegetarian Restaurants in Seoul

As the capital and cultural heartbeat of South Korea, Seoul is naturally the easiest and most exciting place to eat a vegetarian or vegan meal. The city’s food scene is layered, experimental, and surprisingly accommodating.

During my few days in Seoul, I followed my appetite more than any map. Most evenings ended in Myeongdong, as I grazed my way through street food there more nights than I can count, often standing on the pavement, juggling skewers and paper cups, and wondering why this isn’t considered a perfectly acceptable dinner plan everywhere.

To balance that out, I slowed things down in Insadong, ducking into cosy cafés and traditional eateries where vegetarian-friendly dishes felt more intentional and rooted in heritage.

If you’re travelling vegetarian (or vegan) in Korea, Seoul is where your food journey should begin. These are some of the places and dishes that made my time in the city especially memorable.

Loving Hut

Loving Hut is my go-to answer whenever someone says, “But what will you eat in Korea?”

This international vegan chain does shockingly good plant-based versions of classic Korean comfort food – the kind that makes you double-check the menu to confirm there’s really no meat involved. From dumplings and noodles to saucy mains, everything is hearty, familiar, and deeply satisfying. It’s the place I head to when I’m craving vegetarian mandu and want a guaranteed win.

Bonus: Loving Hut outlets are scattered across Korea, so even if you’re not in Seoul, chances are there’s one nearby waiting to rescue your meal plans.

Paris Croissant

Desserts at Paris Croissant, Seoul Station

When hunger strikes mid-exploration, Paris Croissant is a quiet hero. Found at train stations, busy intersections, and shopping streets, it’s incredibly convenient and surprisingly reliable. The bakery offers a wide spread of soft breads, pastries, and decent coffee, making it perfect for breakfast on the go or a quick afternoon pause. Not everything is vegetarian, but there’s usually enough choice to piece together a satisfying snack, especially if you, like me, believe carbs are a travel essential.

Plant

Plant is practically a rite of passage for vegetarian travellers in Seoul. One of the city’s most well-known vegan establishments, it has two locations – Itaewon & Yeonnam and both are worth visiting. The food is thoughtfully prepared, globally inspired yet grounded in comfort, and the atmosphere feels warm and welcoming.

Vegan & Beyond

Tucked away near Hongdae/Sinchon, Vegan & Beyond feels like the kind of place you accidentally spend hours in. It’s a charming vegan café that does a bit of everything—baked goods, desserts, international comfort food, cocktails, and more. What makes it special is the vibe: relaxed, community-driven, and consciously curated. The café also hosts events and has a small zero-waste shop, which adds to its thoughtful, feel-good appeal.

Damsot Ikseon

Eggplant rice bowl at Damsat Ikseon

Located in the atmospheric lanes of Ikseondong Hanok Village, Damsot Ikseon is where tradition meets simplicity. The restaurant is known for its rice bowls, with options for meat-eaters and a particularly good eggplant bowl for vegetarians. The flavours are subtle but deeply comforting, making it the kind of meal you appreciate even more when eaten slowly.

Plantude

Situated in COEX at Samseong Station, Plantude is a sleek, modern space that caters well to vegetarians without making a fuss about it. The menu spans Korean dishes, wholesome bowls, and even pasta, making it a great option if you’re dining with a mixed group. It’s polished, approachable, and perfect for when you want something familiar.

Markets and Street Food

Gwangjang Market in Seoul

Beyond restaurants and cafés, Seoul’s markets and street-food districts are where vegetarian eating becomes spontaneous, fun, and slightly chaotic—in the best way possible. These places offer some of the most memorable bites in the city.

Myeongdong Street Market: Best for trying tteokbokki, hotteok, grilled corn, bungeo-ppang, cheese-filled pancakes, garlic bread, etc.

Gwangjang Market: It is famous for dishes like bindaetteok (mung bean pancakes), rice cakes, vegetable pancakes, pickled sides, and fresh produce stalls.

Insadong Street Stalls

Namdaemun Market: Options include vegetable kimbap, simple noodle soups, fried snacks, and Korean pancakes.

Vegetarian Restaurants in Busan

While Seoul may steal the spotlight for vegetarian dining, Busan holds its own in a quieter, more understated way.

During my time in Busan, eating vegetarian required a bit more planning—but the reward was meals that felt thoughtful, warm, and refreshingly unpretentious.

Dajeon

Dajeon is one of those places that makes you exhale in relief. Located on the third floor in the middle of Seomyeon, it serves traditional Korean dishes reimagined as fully vegan. The dumplings alone are reason enough to visit—plump, flavourful, and comforting in the way only handmade food can be.

Soban Vegan

Just a few blocks from Dongdaesin metro station, Soban Vegan feels like a neighbourhood staple rather than a restaurant trying to make a statement. The menu focuses on classic Korean dishes and soups, done cleanly and simply. What makes it special is the option to take things home—vegan banchan, condiments, and packaged goodies that let you extend the experience beyond one meal. It’s the kind of place you wish existed near your own home.

Veganarang

Nurungji-Tang

Set inside a high-rise overlooking Suyeong Bay, Veganarang pairs good food with a calming view. It’s popular for a reason—the menu is solid, satisfying, and entirely plant-based, making it a reliable choice when you want to eat well without overthinking. Dining here feels slower, more reflective, and perfectly suited to Busan’s coastal rhythm.

Namaste Haeundae

Sometimes, you just want familiar flavours and Namaste delivers. Located in the heart of Haeundae, this well-reviewed Indian restaurant offers plenty of vegetarian options and generous portions. It’s especially welcome after days of navigating Korean menus, and the warmth of the spices feels grounding after long coastal walks.

Eat Drink Vegan

Tucked away in Seomyeon, Eat Drink Vegan is artsy, cosy, and intentionally small in scope. The menu is limited, but what they do, they do well. It’s the kind of place you go knowing you won’t be overwhelmed by choice—just comforted by consistency and care.

FAQs ABOUT VEGETARIAN FOOD IN SOUTH KOREA

Do hotels serve vegetarian food for breakfast?

Hotels, AirBnBs and Guesthouses in South Korea generally have a few vegetarian options in the buffet breakfast. For vegetarian travellers in South Korea breakfast might be the best meal of the day. Breakfast spread contains bread, salads, fruits, yoghurt, and coffee.

Can you survive on street food?

Enjoying Korean Ramen_Vegetarian food in South Korea

Yes! There are amazing street food options in Korea and most of the food listed above is available as a street food option. Tteok-bokki, baked sweet potato, Hotteok, Pajeon are also affordable and perfect street food to eat while exploring.

How to find vegetarian food in South Korea?

If you have an internet connection (and I highly recommend you to have one), download the Happy Cow app. Based on the current location, it will show you the possible vegetarian and vegan restaurants in the area. The app will show the distance, menu, photos and even reviews left by visitors.

Have you tried any of these foods? Are you planning a trip to Korea and trying to find vegetarian food in South Korea? I hope this guide helps you and clears all the confusion. Let me know your questions and experiences in the comments.

Cost of vegetarian meals in South Korea?

The street food and convenience store food costs between 2,000-10,000 KRW, mid-range restaurant vegetarian dishes/buffets between 12,000-20,000 KRW, while dedicated vegan restaurants or temple food would be higher than 20,000KRW.

Read more posts from South Korea

Disclaimer – This post contains affiliate links. It means it adds no extra cost to you if you book through the link, but I get a referral bonus, which helps me earn a little to keep this website up and running.

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Is Sula Vineyards worth the visit?

Ketki Gadre — Mon, 20 Jan 2025 10:00:00 +0000

A popular weekend destination from Mumbai and Pune, Sula offers a lot of things to do, see or relax. I always wondered if ‘Is Sula Vineyards worth the visit’ and I thought to give it a try.

The popularity of Sula fest over the years has made everyone think about visiting Sula at least once!

A popular destination from Nashik, it is visited by wine connoisseurs as well as tourists who want to look at a grape farm (vineyard) or grab a bite at their restaurant.

In this post, I talk about the winemaking and its history but most importantly, I share my review of the Sula Vineyards tours and tasting and try to answer the question – Is Sula Vineyards worth the visit?

At the Sula Vineyard entrace

ALL ABOUT SULA VINEYARDS

Sula Vineyards is the top wine producer in India and has the most accessible winery. From humble beginnings in 1997, Sula Vineyards has admirably developed into a world-class winery with boutique guest accommodations. The winery is open to visitors, who can enjoy a tour, tastings, courses, and fun events. With 2 major wineries in the countries, Nashik is the smaller one but still unique enough of an operation to not feel too commercial but large enough to provide visitors with an awesome tour and tasting.

Best time to visit Sula Vineyards

Sula is open all year, Monday to Sunday, and there are several activities every day. The grape season is from January to March and hence it is the best time to see them grow in the vineyard and observe it’s process. That is also the reason why Sula fest is conducted in February every year. Sula Fest take place on the first weekend of every February.

Reaching Sula Vineyards from Nashik

The winery is located on the outskirts of Nashik, and takes about 30 minutes to reach. It is conveniently located 4 hours each from Mumbai and Pune and thus is a happening weekend destination and makes Sula Vineyards worth the visit.

SULA WINE TOUR AND TASTING

Like most wine tours, it begins with the history of Sula, leads you through the vinification process and warehouse and then ends with a tasting. The entry ticket to this is INR 600 per person on weekdays and INR 1000 per person on weekends which will cover a 30 minute escorted tour of the winery, including the processing rooms, and tasting of six wines. The tours take place every 45 minutes between 11:30 am and 6:30 pm (7:30 pm on weekends) everyday (except dry days), and provide a good insight into the winemaking process. The Sula tour is very personal and educational. The tour guide tells about the types of grapes harvested – green and black and the kind of wines made from them.

Then they take you through the entire process of crushing, fermentation, pressing, clarification, aging and bottling from beginning to end and I was to take a peek inside the warehouse where some wood barrels are as old as 20 year old.

Processing of wine

The processors

Aging the wine in oak barrels

The tasting, of course, is the most exciting part of the tour. Wine etiquette like temperature, smell, swirl and combination food are discussed in the Tasting Room. These were the 6 wines up for tasting, served with biscuits.

Sula Brut Chardonnay

The Chardonnay is a sparkling wine that is light and fresh having biscuit dough aromas whilst the palate features crisp chardonnay flavours and light crack yeast lees characteristics.

Sula Sauvignon Blanc

This wine made the world sit up and take notice of Indian wines. Herbaceous, crisp, WHITE and dry, with aromas of bell peppers, intermingled with tropical fruits like passion fruit and gooseberry with a racy, zingy finish.

Sula Dindori Reserve Chardonnay

An exotic elixir of peach and lychee flavours is a white wine. Floral, spicy, stunning. Great as an aperitif and terrific with spicy food, blue/goat cheese as well as seafood.

Sula Rasa Syrah

Went a little BOLD with this one, not my style but my Malay sweetheart enjoyed this one so I am sure, this will be a treat for Red wine lovers.

Sula Rasa Cabernet Sauvignon

A red wine, worthy of a collector’s edition! It is aged in French oak barrels for over a year which makes it into a velvety smooth wine with a powerful finesse with a hint of fruit and spice.

Sula Chenin Blanc

Chenin Blanc is India’s best selling white wine and is cold-fermented and finished in a semi-dry style. It is a light, fresh, fruity character, which makes it an excellent aperitif.

Wine tasting of 6 wines

Remember Rules for the road

It is vitally important to adhere to the drinking and driving laws of India. The alcohol limit while driving is 0% so stay in your limits. If you don’t have a car, you can call for an Uber to take you back to Nashik city.

SUSTAINABILITY AT SULA VINEYARDS

I was really intrigued to know about the sustainability practised by Sula as I saw many boards claiming it. So I went ahead and asked the tour guide and this is what he told me and boy was I impressed!

Solar power

More than 75% of power used in Sula Vineyards comes from solar energy. Almost all the rooftops at the hotel, offices and restaurant are covered with solar panels in the vineyards.

Water recycling

Sula has really made sustainability seriously. With water efficient bathroom fittings in rooms, there are signs encouraging visitors and hotel guests to turn off taps. An effluent treatment plant (ETP) on site ensures all the water used in premises is treated and reused. This treated and disinfected water is used in housekeeping and also in the vineyards.

Drip irrigation

In order to cut down on traditional irrigation practices which use a lot of water, drip irrigation system is installed in vineyards which cuts water consumption by almost half.

No plastic zone

There are no PET bottles for sale or in use at Sula hotel or restaurants. PET bottles are replaced by reusable glass bottles for mineral water. Dedicated efforts are undertaken to eradicate plastic from all food and beverage offerings, including cutlery and packaging.

No waste zone

Sula has its own biogas unit which is fueled by food waste generated by the restaurants. Hence there is no sent to landfills.

Best from waste

Sula went a step forward to use the last bit of waste from grapes – the grapeseed. They used to compost it but due to its stony nature, they did not decompose soon. Hence Sula introduced grapeseed oil made from it – using all bits of waste and putting it in good use.

Supporting the local community

As a part of CRS mandate, Sula employees the local community from the surrounding village.

Quite sure, it is!

Accommodation at Sula

Sula Vineyards offers two options for visitors who want to stay near the vineyard.

Beyond by Sula

It has seven rooms plus a separate 3-bedroom villa, overlooking the lake. You can book it here.

The Source at Sula

It is a 23 room resort (including four tree houses) in the middle of the vineyards, built to resemble a Tuscan mansion. It has a swimming pool, tennis court, and spa. You can book it here.

Alternatively, staying in Nashik is a convenient option for visiting Sula. You can stay at Holiday Inn Express for a comfortable and budget stay.

Wine stomping activity at Sula

RESTUARANTS AT SULA VINEYARDS

Whether you choose the tasting tour or not, you want to spend some time at their restaurant – Little Italy for snacks or meals with wine. To accompany the wine, you can order a platter of assorted cheeses, crackers, olives, nuts, and dried fruit. There is another restaurant – Soma which specializes in north Indian cuisine.

SO, IS SULA VINEYARDS WORTH THE VISIT?

Definitely YES!

If you like wines and want to have a relaxed day around the vineyards.

If you don’t drink alcohol, there are many photo points and activities to do. The popular grape stomping at Sula happens from mid-February to mid-March and one can enjoy it.

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Disclaimer – This post contains affiliate links. It means it adds no extra cost to you if you book through the link but I get a referral bonus which helps me earn a little to keep this website up and running.

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Must try street food in Vadodara: By a local

Ketki Gadre — Thu, 23 Nov 2023 14:35:00 +0000

Are you visiting Vadodara and craving street food? Here’s a guide covering all the delicious must try street food in Vadodara.

Having spent most of my schooling years and university days, it is extremely special as I call it my hometown. It is equally special as I have lived on its street food after school and in between lectures. Having recently been there, I reminisced the gastronomical delight of relishing the street food and re-lived my foodie days. It was only fair to do a dedicated blog post on Must try street food in Vadodara, to pay tribute to my hometown!

Also, read a detailed guide on Things to do in Vadodara.

Indian street food, in general, is very inviting and whether it is breakfast, brunch, lunch or dinner, the streets of Vadodara offer a wide variety of tasty, filling and healthy (and sometimes unhealthy) choices. All you need is to be a perennially hungry or have the appetite to eat without hunger.

Pro Tip: These areas so popular in themselves that I really do not need to give an address. Just input in google and you are good to go 🙂

MUST TRY STREET FOOD IN VADODARA

Mahakali Sev Usal

This had to feature as the number one spot of must-try street food in Vadodara. Sev meaning thin gram flour fries and usal meaning boiled green peas in a liquid curry is a breakfast favourite. Sev Usal is healthy street food, thanks to the copious amounts of proteins in the Usal. It’s signature taste, I believe comes from the spring onions. It is served with various condiments and you can make it sour, spicy depending upon your tastebuds. Majorly three condiments are served – lemon juice, red chilli oil (locally called tari) and green chilli chutney. There is another plateful of Sev and spring onion, just in case you don’t find the one on the plate enough. They serve more than 25 varieties of Sev Usal but their classic Butter Sev Usal is the best. The entire dish is served with a Bread bun.

Hats off to the two brothers who started serving this lip-smacking dish on the side of the road, 25 years ago and are still going strong with a proper shop.

Vishal Sandwich

The humble sandwich is the star of this outlet and especially Samosa Sandwich which is the superstar. Samosa is spicy potatoes stuffed in flour batter and fried in triangular shapes. As a dish in itself, it can make anyone crave for this fried goodness. Imagine the Samosa, in turn, is stuffed between a pair of bread cut into six edible pieces topped with huge quantities of cheese and potato fries on the side. Years ago there used to be a huge queue to get their hands on this sandwich and would wait for piping hot samosas to cool down a bit before stuffing into the bread.

Tasty Wada Pav

Wada Pav is a dish, Vadodara borrowed from Mumbai. It is a favourite street food comprising of mashed potatoes and various spices all enveloped in a flour batter and fried, this snack is served piping hot and between a pav (bread bun). Tasty Wada Pav makes it even tastier by adding 2 types of chutney on the side of the bun. There are many outlets now in Vadodara and Wada Pav can be eaten during any time of the day. If you cannot make it to Mumbai, well this is certainly a must-try street food in Vadodara itself.

Pyarelal ki Kachori

I did not know Kachoris can be had just as it is as Pyarelal spoiled me with filling it with bhel and chutneys! Kachoris are spicy snacks made from flour into a round ball and filled with a delicious stuffing. The stuffing includes Bhel – puffed rice mixed together with tamarind chutney, chilly garlic chutney, coriander chutney, sev, onion, tomatoes, etc. It is very popular in Vadodara, especially for shoppers in the old city area (Mangal Bazaar). It gives a major respite after carrying all those shopping bags, I tell you!

Canara Coffee House

Canara coffee house is synonymous to Poona Missal and Hot Filter Coffee. An age old favourite, earlier if you went in a group, having an entire table to yourself was not guaranteed and you were more likely to share it with strangers. And people enjoyed that.

Poona Missal is a popular and healthy breakfast from the state of Maharashtra and the same legacy was started in Vadodara to offer a bit of Marathi cuisine to Gujarat. It comprises of boiled sprouts friend in Indian spices and made into a curry-like consistency. This curry is mixed with Farsan (Indian fried snacks), curd and poha (puffed rice). You can ask for an extra spicy curry if you have the appetite. Photo credit: Crazy Wanderer

Nylon Pav Bhaji

Pav Bhaji is another Mumbai dish which is a gift to most of India. Pav is the bread bun served with bhaji a spicy combination of various vegetables boiled and made into a thick curry. With oodles of butter in the Pav and Bhaji, Nylon Pav Bhaji is a favourite lunch or dinner dish for the locals.

Sai Cheese Pani Puri

As if the favorite street food – Pani Puri was not enough to make one hungry, Sai took it a notch further and added cheese to it. Popularly known as Puchka in Kolkata, Gol Gappe in Delhi, Pakodi in Ahmedabad and Pani Puri is rest of India, it can make any woman go weak in her knees with the mention of it. Fried flour balls are stuffed with a combination of spiced mashed potatoes and chana (chickpeas) and then bathed with coriander-mint spiced water. Put the whole ball in your mouth without breaking it and feel the rush of water gushing from the balls into your mouth while you chew into the potato goodness. Generally, the server serves one by one at your speed and generally, 6-8 are served per serving.

So this goodness is topped by cheese and it absolutely delicious. I have been having cheese pani puri for over 10 years now and I am glad that the taste has not changed, only the location has. This is a must-try street food in Vadodara for sure.

Source: Sai Cheese Pani Puri

Jalaram lassi

Vadodara is a hot city and the owners of Jalaram have made it a point to keep your cool by serving thick buttermilk – plain and sweet. The sweeter version is called lassi and is more popular in the northern states of India. Topped with dry fruits, it will definitely help you beat the heat and stay hydrated in delicious style. They also serve Falooda.

Khichu

Khichu or locally known as ‘Papadi no lot’ is a favorite household snack with tea. Rice flour is boiled and made into a thick batter-like consistency topped with cumin, oil and spiced powder to make it taste even more appealing. I really do not have a recommendation to go to, as there are many places I love where it is served as well as the one my neighbour makes in her house! But there is a lady who serves Khichu in Nava Bazaar street which is homemade and it is so delicious. This must-try street food in Vadodara is a speciality in itself.

Manmohan Samosa and Dal wada

Vishal may be popular for his samosa sandwich, but Manmohan is popular for the samosas. The centre of a huge samosa is cut and stuffed with tamarind chutney, chilli chutney and raw onions. Have them piping hot on the roadside and have a hearty breakfast.

Mr Puff’s Puff

Mr Puff is synonymous to Gujarat and its journey was started in Vadodara. Puff is a tea time snack or in the case of students post-school snack which is made from spiced potatoes and stuffed in puff pastry and baked to golden goodness and yumminess. Mr Puff serves over 50 varieties wherein the stuffing ranges from corn, spinach, chinese, as well as eggs.

Source: Mr. Puff

Neelkanth Juice

Talking about beating the heat with liquid, why should the humble fresh fruits be behind? Vadodara had many outlets serving freshly squeezed juices. The seasonal fruit juices are always available at Neelkanth juice centre. You will not be surprised to see business meetings happening over a glass of orange juice or a family spending some quality time over a pomegranate juice.

Rajasthan Kulfi

Very few things can come close to the rich, delicious creamy coolness of a Kulfi. Kulfi (milk ice cream on a stick) is a favourite dessert and was made popular by Rajasthan kulfi house. My favourite flavour is anjeer (fig) but if you want to have the best of all worlds, order the mix flavour and they will give 5 of their best flavours on a plate.

Marutinandan soda

After having all of this food, soda is probably a necessity! Marutinanadan is a popular choice of having plain or flavoured soda and is a hangout point for youngsters as well as family post-dinner. A lot of trips are planned here, not sure about the authenticity of them working out though!

Raju Omelette

I thought it was only fair to include at least one egg dish out of them all the veg options above. Gujarat consists of major vegetarian community and consumes very less egg or any form of non-vegetarian cuisine. However, Raju omelette has been a popular choice of eggetarian for years and the range of egg dishes are many.

Note: Notice how so many varieties of snacks are made out of potatoes and yet they look and taste so different!

Sustainable tips for must try street food in Vadodara

Since all of these are street food, the food is served in disposal cutlery – some of them plastic some not. Encourage them to use non plastic paper plates wherever possible. Carry a reusable spoon so you only throw out the plates.
Dispose the plates in the designated area.

Have you tried any of these dishes yet? Which one is your favorite? Did I miss out on anything and want me to try and add it to the list? Comment below and I will surely visit it on my next visit to Vadodara!

Also Read: Weekend Destinations from Ahmedabad

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Chocolate Tasting in Ahmedabad: Compound vs. Artisan

Ketki Gadre — Sat, 12 Mar 2022 16:49:02 +0000

Imagine a room full of chocolate lovers, smelling, swirling and tasting delicious chocolates. While wine tasting is extremely popular, chocolate tasting in India is a new concept. While virtual chocolate tasting is popular, I am glad I could attend an event physically in Ahmedabad. Chocolate tasting in Ahmedabad is here all thanks to the effort of a chocolatier.

A few weeks ago I took part in a chocolate tasting session in Ahmedabad. This was the first of its kind event to have ever happened in Ahmedabad and I was elated to participate in this.

Chocolate Tasting in Ahmedabad – The workshop

While everyone loves chocolates, very few can actually differentiate between the types of chocolates. This workshop was an extremely immersive and sensory experience that demonstrated the difference between compound chocolates and pure artisans chocolates. A brief history of chocolates, followed by purity engulfed everyone in the session.

The chocolatier explained the bean to bar process and everything in between the raw material extraction process of cacao beans to the tempering which brings chocolate in its truest forms. The 90-minute session also included how the chocolates are made, the difference between industrial and micro-batch chocolate production and pure and compound chocolates. It was followed by a slow sensory tasting of about 15 different types of compound and fine quality single-origin chocolates with various flavours such as fruity, flowery, spicy, nutty, earthy, etc.

Chocolate Tasting in Ahmedabad

History of Chocolate

Whenever we hear chocolate, we invariably think of a Cadbury bar. Although newer fancier chocolates are available in the market, one always goes back to the childhood memory of tasting it for the first time.

Did you know that chocolate refers to anything made from cacao beans?

Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree is Theobroma cacao, which means “food of the gods.”

The earliest linguistic evidence of chocolate consumption stretches back three or even four millennia, to pre-Columbian cultures of Mesoamerica such as the Olmec. Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death.

Origin of Chocolate

Chocolate’s history began in ancient Mesoamerica, present-day Mexico. The cacao plants were found here first, 4000 years ago. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.

Although cocoa originated in the Americas, West African countries, particularly Côte d’Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.

Did you know Cacao beans are grown in India?

Cocoa is grown primarily as an intercrop in Andhra, Tamil Nadu, Karnataka and Kerala. Malabar Forest Single Origin Dark Chocolates are quite popular in India and have faithful takers across the country.

Cacao Beans

Types of Cacao Beans

There are three varietal types in cocoa namely Criollo, Forastero and Trinitario. Criollo and Trinitario are the fine varieties prized for making chocolates with the most interesting and complex flavours. Forastero is typically the hardier, more reliable strain and has a higher yield of cacao pods. As a result, it’s easier and cheaper to grow, which is why it is generally used to make mass-produced chocolate. Forastero types are known to perform well under Indian conditions.

Bean to Bar Process

These are the 9 steps that take the humble cacao bean to a chocolate bar:

Harvesting

The cacao fruit that grows on the cacao tree is known as the cacao pod, which grows on the trunk and branches. Each pod ripens at a different time, which is harvested by a local expert.

Fermentation

Each pod that contains 30 to 40 seeds is cut open. The fibrous white pulp that surrounds each seed begins to ferment when exposed to the air. The pulp covered seeds are scooped out and fermented in big banana leaves or boxes with holes to allow the sticky white liquid to escape. The beans are mixed or turned to enable this process and the temperature naturally rises to 40-50°C.

Drying

In order to remove the high moisture content, after fermentation, the beans are dried. Usually, it is air-dried but in humidity prone areas, drying also takes place by using open fires.

Once dried, the beans are then sorted and bagged, before being shipped to makers around the world.

Roasting

The roasting process is done by chocolate makers and the length of time and temperature the beans are roasted depends on the type of quality of the bean. Roasting is important for getting rid of any bacteria in the bean.

Cracking & Winnowing

After the roasting process, the cacao beans are left with a dry and brittle outer shell, the beans are then cracked (by hand or by machine) and the shell is removed by a process called winnowing. The shells are blown away by fans leaving behind pure cacao bean pieces, known as “nibs”.

Grinding & Conching

For this process, two giant revolving granite rollers on top of a revolving granite slab are used. It converts the nibs into a cocoa mass which consists of cocoa solids and butter. During conching, some chocolate makers add extra ingredients e.g. sugar, milk, vanilla depending on what the final product is.

The conching process can take a few hours or a few days and has a big impact on the texture and taste of the final product. Deciding how long to conch for is down to the experience and skill of the chocolate maker.

Tempering

This is the process of raising and lowering the temperature of the chocolate so that it is formed into the right consistency through the treatment of the crystals. Without tempering, the chocolate would be dull and crumbly, missing the tempting shine and recognisable snap of a finished chocolate bar. This is traditionally done by hand but the process can also be sped up with a tempering machine.

Moulding

Once tempered, the melted chocolate is poured into the chosen mould and tapped against a hard surface to remove air bubbles. Craft chocolate-makers often do this by hand, while for larger manufacturers the process is mechanized for efficiency.

Wrapping

After the chocolate has cooled and solidified it is inspected for quality control. The final bar is then carefully wrapped in foil or paper packaging to keep it fresh and labelled for supplying to the shop or market to be consumed by chocolate lovers.

Bean to Bar Process

Chocolate Tasting in Ahmedabad – The Session

Since all the participants were now well versed with the history, origin and bean to bar process of the chocolate, we moved on to the next session – Chocolate Tasting Session. We were given a paper sheet with a list of flavours and were trained to taste chocolate.

Take a sniff and try to guess the flavor
Snap the chocolate
Swirl the chocolate in such a sway that it melts with saliva and not break with teeth
Before moving on to the next chocolate, smell coffee beans and drink warm water to negate the flavour and the aroma of previous chocolate.

We were ready for our sensory chocolate experience.

With every bar of chocolate, we were astounded by the aroma, the texture, the famous, the snap and the after taste. It was a rewarding and enriching experience knowing the source of every chocolate. From compound chocolates to fine artisan chocolates, we tasted about 15 varieties of chocolates and understood the process that brings chocolate in its truest forms.

What is Artisan Chocolate?

Only during the workshop did we truly understand the meaning of artisan chocolate and what goes behind making them.

Artisan chocolate means the chocolate produced by small chocolate makers who are nothing less than artisans, who understand and create their craft intimately. Artisan Chocolate making is an intimate process made by hand and in small batches, which means it is fresh and mindfully crafted. This results in a variety of interesting aromas and flavours that you won’t find in the mass-produced chocolates by brands.

Fine chocolate is fast becoming as sophisticated as wine. The chocolate tasting workshop was an extremely immersive and sensory experience that demonstrated the difference between compound chocolates and pure artisans chocolates.

Recommended Read: Wine Tasting at Sula Vineyards

Pure Artisan Chocolate

Artisan Chocolate Ahmedabad | Chocolate shop in Ahmedabad

If you are already drooling with chocolate filled eyes and wondering where you can get artisan chocolate in Ahmedabad or if a chocolate shop in Ahmedabad can deliver it to you then yes your prayers are answered.

Bulk orders, corporate orders, festive orders or special orders are taken here! Address below (scroll down).

Will such Chocolate Tasting Workshops in Ahmedabad happen regularly in future?

Yes! There are plans to regularly have such chocolate workshops where chocolate lovers can have a sensory experience of understanding their chocolates.

Fine Artisan Chocolate Ahmedabad

Contact: Cacao Entice

Name of Founder: Ms Harnish Kaur

Address: Cacao Entice, Silver Cloud Hotel, Opp. Gandhi Ashram & Dandi Bridge, Hridaya Kunj, Old Wadaj, Ahmedabad

For orders, contact: +91 7600087016

Instagram: @cacaoentice

More posts on Cafe’s of Ahmedabad:

Flipstones Cafe

Disclosure – I was invited by Cacao Entice for the Chocolate Tasting Session. However, all opinions in this post are unbiased and of my own.

Disclaimer – This post may contain affiliate links. It means it adds no extra cost to you if you book through the link but I get a referral bonus which helps me earn a little to keep this website up and running.

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Must try Cafes & Restaurants in Mcleodganj and Dharamkot

Ketki Gadre — Mon, 03 May 2021 13:48:30 +0000

Cafes and Restaurants in Mcleodganj and Dharamkot strike a different vibe with delicious food, and even amazing views. So much so that I could do here only to sip coffee, have thukpa and eat momos!

Hilltowns in India are a paradise in their own sense for many things – panoramic views, adventure activities, snow, and many more.

While the food in these hill towns is catered to the tourists it ends up being almost the same served in the city – Dosa, Pav Bhaji, Punjabi sabji, etc. Thankfully Mcleodganj does it differently with baked goodies and Tibetian food items.

Places to visit in Mcleodganj also include exploring restaurants in Mcleodganj.

Restaurants in Mcleodganj and Dharamkot

Since Mcleodganj and Dharamkot attract a lot of international tourists for yoga and spiritual retreats the palate has a lot of influence on continental dishes. Being a spiritual town, there are many cafes and restaurants offering vegan menus in addition to vegetarian options. The chilled-out hippie vibes combined with food options are such that Mcleodganj and Dharamkot could easily be on a food tourism map! Since I am a vegetarian myself, all of the dishes I tried were vegetarian.

Moonlight Cafe, Dharamkot

As I was staying in Dharamkot and having heard so much about Moonlight cafe, I wanted to try their food. Unfortunately, it so happened that I could only try their Bhagsu cake during my return to Dharamkot. Bhagsu cake is a crunchy pie crust, layered with sticky caramel toffee sauce and topped with dark chocolate or white chocolate. I had this cake in Moonlight Cafe in Dharamkot and it was yummy.

It offers one of the best breakfast in Mcleodganj and it opens as early as 7 am!

Lung Ta

This was a lucky find on one of the many walks around Mcleodganj town. The cafe tucked in the side lanes is a hidden treasure. It is a vegetarian Japanese restaurant that serves super unique food. Japanese vegetarian food was a surprise for me but I was blown away by the varieties they offered and how perfect each dish was. Lung Ta is one of the best veg restaurants in Mcleodganj.

The cafe is run by a Japanese lady who has a fixed menu for each weekday. They serve Sushi and Savour Omurice every Tuesday & Friday.

The prices are super cheap and a hearty meal for four of us friends cost us less than INR 800!

Tip: They take dinner orders till 8:30 pm

Woeser Bakery, Mcleodganj

If you are craving a warm cake on those chilly days in Mcleodganj, Woeser bakery is the answer for you. They specialize in carrot cakes and a perfectly-brewed cappuccino which is soul food for winters. Though a humble bakery in the basement of a restaurant, everyone swears by it for delicious desserts.

Another highlight of this bakery is chocolate desserts and chocolate-dipped cherry cappuccino. According to me, it is the best bakery in Mcleodganj, especially for carrot cakes.

Illiterati Books & Coffee

Books, coffee, and mountains – are the three things which make a place awesome. At Illiterati, this holds true. Panoramic views of the Dhauladhars while sipping that hot coffee and reading a book from their in-house library is what vacation dreams are made of. The Italian cuisine is particularly amazing.

A place run of Belgian origin person, the cafe is extremely cosy with lovely decor and serves good food and coffee. Sometimes they have live band performances where the local bands play over the weekends and sometimes they even host a reading session. Check out their Instagram page for updates on upcoming events and performances.

Tibet Kitchen, Mcleodganj

I just have to visit a restaurant named Tibet Kitchen if it is located in a hill town. Why? Because they generally offer the most authentic Tibetian cuisine. The Tibet Kitchen is one of the must visit restaurants in McLeodganj and Dharamkot. With three floors and a lounge, this place is almost always full. From succulent momos to the perfectly made thukpa, this place is a mecca of good food.

Jimmy’s Italian Kitchen, Mcleodganj

Make some time to visit a cage that serves perfect Italian food in the middle of Mcleodganj. Known for its rightly done pizzas and delicious pasta, Jimmy’s Italian Kitchen has lived up to the fame over the many years since it opened. Fans keep coming back to taste the little Italian heaven and it always lives up to its promise. Jimmy’s is the must-visit restaurant in Mcleodganj and Dharamkot.

But don’t think that with fame it becomes pricey but it is very affordable. With rustic furniture, quotes, quirky signs, and posters of Hollywood films, the cafe decor is very inviting. The food is delicious, authentic, and prepared fresh. No wonder it is one of the best cafes in Mcleodganj for many years now.

Recommended: Pasta, baked potatoes, and cheesecake.

Carpe Diem

Sitting on the rooftop of this cafe with friends on a winter day while sipping hot lemon ginger tea is a great feeling. Their extensive menu offers everything from Indian, Italian, Chinese to Mexican and Thai. The ambiance and the food make it an experience to remember. Their tacos and Nutella crepes are a must-try.

Moonpeak Espresso

Walk into this place for a cup of freshly brewed coffee when you are tired from all the walking you will do for shopping. Good tasting coffee, free Wi-Fi, and a relaxing ambience. Small place yet cosy. Their banana cake and cappuccino both tasted good.

Khaana Nirvana

Khaana Nirvana is a safe haven for vegans. It serves the freshest, organic, and vegan food which is delicious and makes the visitor’s favorite. The place has a calm vibe where you can enjoy your vegan meal in peace. Their steaming apple cider can really warm you up from the inside.

Namgyal Cafe, Mcleodganj

A local told us about the most authentic wood-fired pizza place and took us to Namgyal Cafe. The locals say that Namgyal serves the best pizza in Mcleodganj. It is really hard to find on your own but the wood-fired aroma actually lead us there and of course the local friends. We ordered their special pizza (spinach and garlic) and 2 others along with margarita pizza. It took 45 minutes to arrive but the quantity and taste was oh-so-yummy! And they were economical too. You’ll forget pizza huts and dominoes after going here. They were authentic, crisp, and tasty. Must try!

The cafe has outdoor and indoor sitting. Since we went for dinner and it was super chilly we decided to stay indoors. But if you are visiting during the day, the cafe offers lovely views of the hills

Their wood-fire thin crust Pizzas are huge in size and are loaded with generous portions of veggies and herbs. They also serve sandwiches, waffles, pancakes, pasta and bakery products.

Shiva Cafe, Bhagsu Falls

Shiva Cafe at the top of Bhagsu waterfall is extremely popular and you just cannot go to Bhagsu and not visit Shiva Cafe and post Instagram stories about it. But be patient to get a seat here, especially in the afternoons and weekends. Most people visit this place for the serenity it has to offer. Shiva Cafe offers the typical Himachal Pradesh backpacker food – Maggi and momos!

Momos in Mcleodganj

While many restaurants in Mcleodganj and Dharamkot offer good momos it is difficult to decide which offers the best momos in Mcleodganj. Momos are Tibetan dumplings that are usually stuffed with pork, chicken, or veggies. They are served with red chilli chutney. I tried momos in Trek N Dine in Dharamkot and a couple of street vendors (vegetarian versions) and all were great. For momos, the entire town is an experiment and you can find the best ones right outside your hotel!

Sustainable tips for restaurants in Mcleodganj and Dharamkot

Avoid using disposable cutlery which is served by the restaurants – plastic straws, plastic forks, and spoons. Carry a reusable spoon if possible.

Have you tried any of these restaurants in Mcleodganj & Dharamkot? Which one is your favourite? Tell me in the comments below.

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Summer drinks in India – refreshing, tasty, healthy and full of nostalgia

Ketki Gadre — Wed, 27 May 2020 10:39:51 +0000

Of course, we don’t get summer vacations but the national lockdown or the forced summer vacation (i mean work from home) made me reminisce about my childhood days. I remember waiting for the last day of vacation and running home to make a batch of Rasna. Pouring the powder and the syrup from the small glass bottle gave me so much joy and it marked the start of my summer! Over the years my summer season drinks changed and I only noticed it now as to how many I consume in a day. The list is aplenty – Lemon sharbat, Spiced buttermilk, Kokum sharbat and aam panna are some of them which I consume daily in summer. This made me think about other states, regions and homes and what they consume to beat the heat. Summer drinks in India are as staple as mangoes and every Indian household has their own versions and varieties.

Sharbats are the best summer drinks in India and savoured by young and old. Also known as shorbot, serbat or sherbet it finds its way across Western Asia and is prepared from fruits or flower petals. It is a sweet cordial and usually served chilled in a concentrated form or diluted with water to create the drink.

Leh Berry juice from Ladakh

A couple of years back when I visited Manali – Leh road trip for the first time in summer (summer in Ladakh is from June to September) I was intrigued to find orange coloured berries across the highway in some areas. In discussion with the locals, I came to know its uses and health benefits. Leh berry also is known as Seabuckthorn and grows in other cold and dry regions of India like Garhwal in Uttarakhand, Spiti and Kinnaur in Himachal Pradesh and parts of Sikkim and Arunachal Pradesh. The fruit is exceptionally resistant to extreme winters as it is a wild shrub and thrives along riverbanks and hill slopes.

Leh Berry juice supposedly has disease-fighting abilities and reduces mountain sickness if consumed by people. It supposedly improves the memory, strength and fitness of the local community.

I gorged onto these sour and sweet berries and also shopped for some ready-made bottles to carry back home.

Photo by: Andrew Weil. M.D.

Kokum Sharbat from Maharashtra – My favourite summer drinks in India

Kokum Sharbat instils a lot of childhood memories for me and my trips to Pune. Pune trip meant taking stuff back to Gujarat which was not so easily available. The many forms of Kokum which were extremely important to my mom were one of them. Kokum is a tiny, round-shaped, purple coloured fruit found in the Western ghats of India. Kokum always found its way in my home as dried kokum to use in curries (dal or amti), kokum liquid (agal) for making Sol Kadhi and as liquid concentrate form for making Kokum Sharbat. It is equivalent to Falsa Sharbat in Gujarat.

This chilled, tangy summer drink has many health benefits, especially in summer. I enjoy this drink from my comforts of home in Ahmedabad while reminiscing about my childhood and summer vacation.

Falsa Sharbat from Uttar Pradesh

Living in Vadodara I never knew what Falsa fruit was and was introduced to me by my mother in law in Ahmedabad. In Spite of hailing from Uttar Pradesh, the fruit is easily available for sale in most Indian states during summer. Falsa berry looks similar to blueberries and is sweet and sour in taste. It is very healthy and cooling for the body. Having this fruit regularly during summer is very beneficial to combat the heat.

At home, we make fresh Falsa Sharbat by crushing the berries and adding spices such as black salt, ground pepper, roasted cumin seed powder and mint to enhance the taste.

Photo by: Archana's Kitchen

I asked some of my friends and bloggers to contribute their memory, experience or a recipe about what their best summer drink in India is. I got fantastic responses which were unheard of. Here goes the list:

Aam pora’r shorbot or Aam Panna from across India

By Mohana Das of Two-Together

To beat the sweltering heat of Kolkata’s summers, my father would make large batches of aam pora’r shorbot on the weekends. Tangy and sweet, with a sprinkling of the black salt that he would grind in a massive mortar and pestle, the drink felt like an elixir. We would take our ice-cold glasses, climb up the stairs to the terrace and sip and watch the sunset. The evening breeze from the Ganges would cool our sweaty bodies. As the daylight dimmed, the sound of conches being blown for evening aarti would drift from households.

This cool, Indian summer drink starts with fire. Aam pora literally translates to burnt mango. What makes the aam pora’r shorbot special is the smokey, charred flavour imparted to the tart, unripe mangoes by grilling. Grilling on charcoal is the best but you can do you over an open flame on your stovetop too. Once cool, carefully peel off the skin and extract the pulp. Throw it in a blender with some sugar, black salt, ground roasted cumin, some water, and a sprig or two of mint. Chill for a few hours. Serve over ice cubes. Not only does it quench thirst but, as my father would remind us each time we sat sipping a glass of the lovely green drink, it is also a source of sodium and iron and a good source of Vitamins B and C.

Saunf Sharbat (fennel seeds Sharbat) from Gujarat

By Mayuri Patel of Fernwehrahee

Summer in India is at peak and traditional coolers are the perfect way to beat the heat of sizzling summer! Summer in India is mostly associated with Mangoes and items related to mangoes. But Sharbat’s are also a good and healthy chiller choice. Saunf Sharbat is widely consumed in Gujarati homes during peak summer. I vividly remember my childhood days when my grandma used to make it for us.

The grounded fennel seeds, chilled water and powdered sugar are mixed together and lemon is added to make it flavorful. The characteristics of fennel seeds act as natural coolant and lemon act to stop dehydration in summer. Today also at my home, fennel seeds sherbet is served in the afternoon to beat the peak heat of the day.

Photo by: Cooking Carnival

Amla Sharbat from Maharashtra

By Siddha Kulkarni of Sid Meets Nik

If there is one such berry fruit which can be given the tag of ‘wonder berry’ or can be called a ‘powerhouse of nutrients’ then it has to be none other than Amla, Awla or Indian gooseberry. Amla is rich in antioxidants, an excellent source of Vitamin C and E, its immunity-boosting, anti-ageing, and known to prevent cancer. It is good for skin, nails, hair and overall working of the body as it helps in cell repair.

The fruit is normally eaten raw or pickled or used as a spice in different dishes at different places all around India but in Maharashtra and especially in Pune we make homemade sharbat out of it. This amazing, energising drink has all the goodness of this fruit in its original form and that’s why it is best consumed in Summers.

Recipe of Amla Sharbat for summer drinks in India

Cut the Amlas in slices and then churn it in the mixer grinder to make a fine mixture. Strain and Sieve the mixture to get the rich extract of Amla juice. To this extract, add sugar syrup according to taste. A dash of green food colour to this concoction makes it look very refreshing. Preserve this concoction year long in your refrigerator.

Before serving, add water, ice and salt (optional) and tadaaaa…..your drink is ready. Alternatively, to cut sugar, one can add jaggery.

This drink has a special memory as I made it the first time at home with my dad. We experimented with the tastes and added lemon and ginger to make it more healthy and tasty. This drink had become our signature beverage for many days after that as everyone coming home served it and they liked it equally.

Campa waala Doodh from Delhi

By Stuti Arora of Stuti’s page

My memory of Campa wala doodh is because my grandmother used loved this quirky summer drink. My grandfather was not allowed to have this, so every time he would go on a walk (usually sent by the grandmother to fetch some groceries), she would sneak in with me and, we would make and enjoy this cheat drink during the summers. It is a pampering tale for me.

Recipe of Campa waala doodh

Add coke and milk (half and a half), some sugar and serve chilled.

Spiced Buttermilk from Andhra Pradesh

By Shilpa Munagavalasa

There is a famous dialogue, “You can take away Indians from India but cannot take their habit”

This is apt for my love for buttermilk.

One of the best summer drinks in India or the Indian coolant is the other name I would like to give because every part of the country is made with a small twist and undoubtedly the tastiest cooling juice. Masala chaas, Masala Majjika, Masala Majjike, Masala Buttermilk (name of this refreshing juice in all languages I speak). It is one of the most healthy summer drinks in India.

Recipe of Andhra style spiced buttermilk

Ingredients

1 cup curd

1 pinch salt

1 pinch jeera powder

1.5 glass water

1/2 chilly

5-6 curry leaves

1 tablespoon lemon juice

Procedure

Blend all the ingredients in a food blender.

Beat curd with water. Make a fine paste of chilly, curry leaf. Mix all in a glass of buttermilk.

Nannari Sharbat from Tamil Nadu

By Gita Nithyanandam

My memory of summer drinks in India goes back to my childhood. As kids, we used to wait for rocks to be blasted in our estate to dig out a type of root called Nannari roots to make Nannari Sarwath or Sharbat which was the precursor to colas in the Malabar region. I remember my mum cleaning and boiling the root and adding caramelised sugar for colour and storing bottles of the extract to be relished with a dash of lime. Nowadays the roots are available in Ayurvedic shops and the concentrate is also available for ready to drink. In the seventies, my Malayasian friends used to bring jerry cans of Sarasapherilla syrup which used to taste the same.

Photo by: Miles n Meals

Thandai from Uttar Pradesh

By Mayuri Patel from Fernwehrahee

A very cooling Milk that delights the senses- Thandai! Thandai is refreshing milk made with sweeten Milk, saffron, Spices like cardamom, Pepper and garnished with Pistachio and almonds. Thandai is most famous in North India but in Gujarat one can get the Thandai mixtures in superstores too. Traditionally Thandai is associated with Mahashivratri and Holi festivals especially famous sweet in Varanasi. But this soothing milk refresher is the perfect idea of summer drinks in India.

Cold brew Hibiscus tea from Madhya Pradesh

By Mrunmayee Namjoshi

There is a quote by the artist Andy Warhol that goes ” Let the little things that would ordinarily bore you, suddenly thrill you.” The lock-down made me do exactly the same. Being in one space for too long, I started paying attention to the humble Hibiscus plant in my balcony. Hibiscus is so nostalgic to my memories of Indian summer, yet forgotten today because of the “busy” life I was leading. This little plant gave bright red flowers almost every other day and I started reading up on what one could do with them. As it turns out, a lot! I ended up making candles, hair-packs and multiples batches of fresh cold brew Hibiscus tea. Sharing the process below, if you’d like to make some for yourself.

Recipe of Cold brew Hibiscus tea

Collect some Hibiscus flowers. You can also add some tulsi leaves if you like. The hibiscus has a very mild flavour but it adds an amazing freshness to the drink. Take around 4 cups of water for 15gm flowers (10-12). Soak them in water for 24 hours, store this in the fridge or any other cool place. Strain it the next day and add honey and lemon as required.

Pepsi from across India

By Rashmi Badami of Rashmi Badami Blog

As soon as I hear the word ‘Pepsi’, it creates immense joy. Those memories form an important part of childhood days. These WFH days directly transported me to my childhood, the period of annual vacation, for which, we would wait for an entire academic year. It was worth the wait. By the time, results are declared, our packing would have also been reached its optimum. Our everyday schedule consisted of only two things – eating and playing. Days during summer are generally longer, but we ensured that our day was long enough to play, eat, go to market with grandmother, go to the bank with grandfather come back thirsty and gulp loads of homemade lemon juice or buttermilk, kulfi, jamun and one special item – “Pepsi”. Our only intervals used to be for quenching our thirst. Meals used to be the least of our priority.

Dab Sharbat from West Bengal

By Madhurima Chakraborty of Orange Wayfarer

Come summer, one of the most iconic drinks that reign the Bengali households is “Daber Shorbot”, a green coconut sharbat served at this old and reputed cafe named Paramount, College Street, Kolkata.

Paramount boasts of being the oldest sharbat parlour of Kolkata, which has been serving a wide range of sharbat since the days of British Raj. One of the bucket list attractions of the city, Paramount sells its unique mix of Sharbat as syrup nowadays.

Paramount has been hosting who’s who like Netaji to Arundhati Ray and Ramakrishna and every eminent Bengali since the time of Bengal Renaissance. The famous Daber shorbot of paramount has been reported across multiple magazines and publications and made way to Bengali households as well.

You can use diced green coconut slices, and add that with syrup, coconut water and ice. At home, I have seen Dida mixing in a bit of tamarind pulp in the drink as well. To improvise, you may also use the zest of Gondhoraj lemon.

Daber Sharbat stirs in a bit of life in otherwise dehydrated Bengali households, especially during scorching summer afternoons.

Ambrosia Sharbat from Uttarakhand also Buransh Sharbat from Himachal

By Suman Doogar of Nomadic Shoes

After a tiring trek in Uttarakhand when we reached our basecamp, our guide opened his bottle and started pouring out a red-coloured drink into glasses. At first, I thought he was giving us roohafza. But the moment I tasted rhododendron juice, locally known as Ambrosia and Buransh in Himachal I was taken by its tangy yet subtle taste. Since that day, whenever I visit Uttarakhand, I always look for Rhododendron Juice. This refreshing juice has been one of my favorite summer drinks. This fragrant juice also possesses many health benefits and is used in the treatment of menstrual problems, constipation, diarrhoea, asthma, diabetes, blood pressure etc.

Recipe of Rhododendron Juice

Ingredients:

4 cups Water

½ cup Sugar syrup [adjust as per your taste]

1 kg Rhododendron flowers

4 Lemon [optional]

2 cups of fresh rose petals

Method

1.) Clean the Rhododendron flowers by removing the pistils and washing the flowers with cold water.

2.) Simmer water in a big pan for 3 minutes and add the washed flowers gradually. Let it boil for ten minutes.

3.) Add rose petals and let it boil with the flowers for 3 minutes.

4.) Switch off the gas and let it cool for 30 minutes, then sieve the flowers and separate it from the rhododendron water.

4.) Add sugar syrup to the boiled water and mix.

5.) Serve it chilled with a dash of lemon juice for a tangy and refreshing summer drink. You can adjust the taste by mixing it with additional water or sugar or lemon as per your liking.

6.) You can store Rhododendron juice for up to 4 weeks.

Rose Sharbat from across India

By Hiral Pandya of Traveller by Birth

” Summer is synonymous with the rose for me. As soon as the temperature starts soaring, I begin using rosewater for my skin and rose syrup in my drink. Since I was little, my mom used to take me for Ice Gola (Shaved ice on a stick) during summer vacation evenings and the only flavour I ever wanted to be Rose. It’s magenta pink colour always made me happy as a child and even now. Rose syrup is used in various ways, with water, milk, lassi and also Falooda.

My all-time favourite is rose syrup in chilled water. My summer afternoons are still spent with this pink liquid reviving my inner child. This special one, Rose on the rocks, was invented by my dad after whisky on the rocks. Instead of gulping the whole sorbet glass in a minute, he created this slow drink. He would put five-six cubes of ice in a glass, add splashes of rose syrup, throw in a stirrer and done. When I was in dental school, my exams were always in May, so before that, I had my study sessions at home. My dad used to make two glasses of this drink for both of us and then sit with me to give me company. As and when the ice melts, the rose syrup mixes with water and slowly makes a sorbet inside. I used to stir, slurp and study.

All these childhood memories of mine with roses make me nostalgic and also contented from within. Roohafza, as aptly named by the Hamdard company, meaning refreshing the soul. It does what it means.”

Cucumber Sharbat

By Ishan Karanjgaonkar

A cooler or Sharbat is a sweet, often fruity and/or bubbly mocktail for used as a refreshing drink, especially for summers. Coolers always tend to freshen up a person due to the presence of mint in them. Coolers or sharbat can be consumed anywhere, anytime and by anyone and are the best summer drinks in India. What makes them distinct from a mocktail is that mocktails do not contain fruits. The basic content of coolers is water which makes it distinct from a juice. Also, primary fruit and then a secondary fruit is added.

The most consumed cooler is the cucumber sharbat, which mainly consists of water, cucumbers, lemons and sugar. Instead of coolers, some people prefer alcoholic and/or carbonated beverages such as cola or many types of cocktails. They both have high caffeine/alcohol content, which removes their health quotient and therefore are not as healthy as coolers.

Bael Sharbat

By Srishti Singh, Photo by Ruchi Shahi

Wood Apple, bengal quince, stone apple or Japanese bitter orange, locally known as Bael in the northern India has a very strong place in my childhood memory. Just think of plucking the fruit yourself and then making it into a refreshing drink together with everyone else at home. Believe me, it was super cool! I guess this is one of the privileges of coming from a small city.

I remember being in our Gorakhpur home, with a huge Bael shrub in the back of our courtyard. The heavy round-shaped fruits fell automatically once they were ripe (few even at nights with a loud bang on our garage shade) or were even plucked fresh, once turned yellowish. Though cracking the hard skin of the fruit was a task, the yellowish-orange soft pulp could be easily removed. The pulp was then mashed and water was added to make it thin. The mixture was then strained to take out the seeds and not all the healthy fibers that make the sharbat rich in antioxidants. Was served fresh with ice cubes or refrigerated for few hours to have it in the evening when my father returned from work.

It has been years since I have tasted the Sharbat, but I am sure North India has it every day to beat the heat. Bael also helps in digestion, getting rid of constipation and in control of diabetes. It is healthy for our skin and hair too.

So during summers don’t forget to cool yourself up with this exotic and seasonal sharbat whenever you are travelling to that part of India. You can get bael fruits and make the sharbat easily at home or try it at a local stall. This is indeed one of the best summer drinks in India.

Not to forget, this is the same Bael whose leaves (known as bael patra) are used to pacify Lord Shiva.

Hope this Summer drinks in India post made you remember your summer vacation days or brought back memories from school or made you realise just how important that glass of cool beverage you have every day, is!

What are your go-to summer drinks? Let me know in the comments below.

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Flipstones café : Most sustainable space in Ahmedabad

Ketki Gadre — Thu, 30 Jan 2020 12:40:49 +0000

For years, as part of my work I have conducted many training programmes for various target groups to encourage them to have a sustainable lifestyle. A small effort of change in thinking, behaviour and doing goes a long way, I would always say. Many examples of being sustainable are known worldwide and there are many people, institutions and hotels, all doing their bit to preserve the environment. One such café in my hometown of Ahmedabad is wearing all the right hats and has taken sustainability very seriously and implementing it every day. I happened to visit it couple of days back and I cannot stop raving about how amazing the concept is. Read the Flipstones café review here.

The entrance to the café

The architecture and space of Flipstones café

Three friends talking about the lack of sustainability initiatives in Ahmedabad decided to take matter in their own hands and started Greenstraw.

Why two names?

Flipstones café is a brand under the Greenstraw umbrella which only serves food while Greenstraw is involved with a lot of other activities.

The friends envisaged it to be the perfect example of anything and everything sustainable. This included the building. They chose a house which was 50 years ago which could be uplifted to suit the café’s needs.

Nestled amongst Soni ni Chawl and walking distance from the Sabarmati Riverfront, the modern café is hard to miss with its green ambiance. The building was renovated using the local materials and using low VOC paints.

Upcycled furniture and lamps

Eco-friendly products shop at Flipstones café

As soon as you enter the café premises, you will notice a small shop on the ground floor selling eco-friendly products ranging from bamboo toothbrushes to menstrual cups. The array of products will certainly motivate you to become eco-friendly by buying some of them.

Co-working and workshop space

On the first floor, there is a workshop space where a lot of sustainable workshops have taken place over the months. It also serves as a co-working space. Imagine working in a lovely space overlooking the Sabarmati riverfront and in-house café serving yummy snacks. All this at a very reasonable price!

The Flipstones café

The second and third floor serve as the Flipstones café. While second floor is a closed space opening in a small balcony, third floor is the terrace of the house. It has the most stunning views of the Sabarmati riverfront.

The café furniture is made from upcycled alang boats. The menu is printed over recycled paper and you are given a paper and pen to write your order. The menu is passionately curated food items which covers Italian and modern Indian cuisine. Order your food and play board games while you wait for the order to arrive.

Flipstones café overlooking the Sabarmati riverfront

Food at Flipstones café

The raw materials for food are mostly organic and locally sourced saving the costs of import. They use the freshest produce for authentic taste. Must try food recommendations are:

Smoothie bowls
Jacket Potato
Purple Noodles
Bagels
Hot chocolate (one of the best in town)

Enjoying a dark chocolate smoothie bowl

Handling food waste

The café is a notch above everyone! While food joints across the city pay the local authorities to pick up food waste for disposal, Flipstones café uses leftover food from café and from kitchen preparation. The food scraps are composted using an organic composter – Kumbha. The compost generated after 2 months is utilized as manure for all the in-house plants.

The best part all of this information is also written on their menu to make the visitors aware.

Handling food waste like a pro

Adopting plants

A lovely initiative in the café is of adopting plants. The café houses many plant pots which are all over the building. You can volunteer to adopt a plant and take care of its survival by regular watering. Be a green citizen and adopt a plant today.

Donate a book

In the world full of technology, books are unfortunately taking a backseat. The café however is trying to change that. An open library invited invites visitors to read from the existing collection of books or donate a book. You can even read the book in the café overlooking the lovely riverfront.

Overall I had an amazing time at the Flipstones café and knowing about their sustainability initiatives. If you haven’t visited this café yet, you must do today!

Disclosure – I was invited by Greenstraw and Flipstones café. However, all opinions in this post are unbiased and of my own.

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