Traditional Indian Bar Snacks That Are Unbelievably Delicious
Being a vibrant culinary crockpot, India is a treasure trove of flavours. When it comes to bar snacks, the options are as diverse as the country's tapestry of multiple cultures. From the seafood snacks of the south to the tandoori delights of the north, traditional desi bar snacks reflect regional ingredients and cooking traditions. These bites will not only satiate hunger and taste buds but also enhance the culinary experience of savouring a drink with complementary foods.
Punjab
India's agricultural treasure trove surely has innumerable bar snacks, such as deep-fried, ajwain-peppered Amritsari fish, smoky tandoori chicken made using traditional bhatti, tawa mutton or grilled goat meat. For vegetarians, the region offers paneer tikka covered in orange marinade and chana chaat with a squeeze of lime.
Kerala
India's southernmost state offers a delectable variety of drinking snacks that pack a punch when it comes to flavour. Toddy shops serve a cornucopia of dishes. From spiced peanuts and boiled eggs to more filling dishes such as fried meat snacks, duck roast, fried mussels and spiced clams. The tangy heat-filled pickle assortments cannot be missed!
Coastal Karnataka
The neighbouring state of Kerala has equally zesty food to offer. Crunchy treats of small fishes which are pasted with byadgi chilli mixture, rolled in semolina, deep fried; fried pork fat with a touch of meat, the list is simply mouthwatering.
Coorg, Karnataka
Coorg, too, has many flavourful dishes but one of them stands out. Batii Chutney, made using offal is pounded with red hot chillies and garlic. This mixture is then rolled into gummy balls. Coorg also is famous for its chilli pork. The pork is made with lots of chillies, garlic and tart kachampuli vinegar, The drier versions of the classic pandi curry are notable dishes from this region.
Andhra Pradesh
The Idigas of this region make a dish of goat tripe called nallavanta. This dish has a unique taste akin to blood sausages.
Saoji/Savji eateries or khanavalis, Karnataka and Maharashtra
These eateries serve a simple yet extremely tasty dish called khara boti which literally means salted meat. It is a no-nonsense yet delectable meal that consists of meat cooked with salt, showing that sometimes simple ingredients can make the most finger-licking delicious dishes. Another popular food served here is the kaima unde which means spiced meatballs. These meatballs are peppered with herbs and fresh green chillies and then tossed with fried onions.
Goa
The party capital of India has some of the best traditional bar foods. From the humble raw mango slices seasoned with chili powder and salt and boiled eggs sprinkled with chaat masala to prawn cutlets and clam cutlets, this region's bar snack options are gobsmackingly yummy. Plus, it also boasts of a more elaborate Portuguese-Goan snack called rissoles which are simply fried pastry dough stuffed with meat or fish. Other honourable mentions are chickpea salad, boiled sausages, and Goan-samosas which have fillings of minced meat
Odisha
In the tribal belt of Western Odisha, some snacks are consumed with rice-based liquor called handiya. They include puta bhaja which is goat tripe cooked with spices; kala anda, which is red ants and their eggs stir-fried or pounded with salt and chilies; sautéed jhari poka (macrotermes). Coastal Odisha too boasts delicious bar snacks. Sukhua bhaja i.e. dried fish cooked with spices and shallow fried is one such snack. Pork kassa or pork braised with spices is also a beloved bar food in the tribal belts.
Assam
In this region too, red ant eggs along with silkworm pupae and smoked river fish are consumed with the locally made rice wine. Rice wine is accompanied by pork cooked with Indigenous leafy greens like dimoru paat or fig leaves and mesaki paat or ombe leaves or with dried jute leaves. The Ahom community traditionally pair rice wine with roasted rice flour called hando guri and pork cooked with the yeast residue from rice wine.
Sikkim
This northeastern state pairs locally-made brew with minced meat and semi-cooked rice or semolina sausages. These are seasoned with local herbs and spices and served with a fiery chutney made of fireball chillies.
*Drink Responsibly. This communication is for audiences above the age of 25.
