Mumbai’s legendary street food has its origins in its now vanished mills and factories, where multitudes of workers needed quick, inexpensive meals on the go. Famous traveler and foodie, Rohan Patoley roams the streets of the city seeking out some of these quick and tasty bites such as Bun Maska, Zunka Bhakar and Pav Bhaji.

Mumbai’s Quick Bites

The local street food of Jaipur is known to be spicy, tangy dipped in ghee and simply delectable. Rohan goes around the city to see if this true. The famous onion kachori makes for a perfect start to his mouth-watering journey.  After a day traipsing around the city, he realizes that the food here is not just about tasting the local cuisines- it is a complete cultural experience. 

Jaipur's Kachoris

The streets of Delhi provide a banquet for the hungry traveller, right from a sumptuous variety of chaat to an array of rich sweets. Armed with an appetite, Rohan visits the street food stalls of the city which are known almost as much as its monuments. He tries out some of the most popular dishes such as Chole Bhature and some decadent mithai such as Makhanwada.

Delhi’s Street Eats

Parathas or stuffed bread are said to have originated in Peshawar but Delhi's Parathewali Gali is considered the mecca of parathas today. From the classic aloo paratha to the lesser-known dal paratha, Rohan tries many different varieties of parathas at this legendary street. 

Delhi’s Famous Parathas

Jodhpur’s most iconic street food item is ‘Mirchi vada’ or the chilli fritter made with the famous Bhavnagar chillies. Its popularity has increased to a point where over one lakh mirchi vadas are consumed in the city daily. Rohan goes to Jodhpur in search of these tongue-tingling treats. While there, he also tries some other famous Jodhpuri street food dishes such as shahi samosa and gunja. 

Jodhpur’s Mirchi Vadas

'Melas' or Indian fairs were initially market gatherings at the intersections of trade routes and riverbanks. When they transformed into centers of cultural exchange, they became a critical element of the social fabric of society in taking forward its cultural ethnic legacy. The street food of different regions plays a big role in these melas. Rohan visits the famous mela of Pushkar, where he finds mouth-watering dishes such as Onion Kachori, Malpua and Kadi-Pakoda Bhaaji with pickle.

Pushkar Mela Treats

Ahmedabad’s heart lies in its street food. Street food culture is rampant here, and as Rohan explores it, he finds some delightful snacks such as Khaman and Dabeli. Through these dishes, he is introduced to the delicate balance of sweet, salty and sour flavours that defines the cuisine of Gujarat. 

Ahmedabad’s Snacks

The most popular dish to emerge out of Surat is undoubtedly the undhiyu. It is difficult to believe that a dish that requires slow, laborious cooking of many seasonal vegetables in an earthen pot would make for a popular street food item but it’s true. From smoky Surti undhiyo to buttery nankhatais, Rohan finds out that street food in Surat is lavish.

Surat's Lavish Bites

Maratha rule and a local Gujarati population led to a unique amalgamation of flavours in the cuisine of Vadodara, the cultural capital of Gujarat. As Rohan checks out the street food scene in the city, he finds this blend of flavours in dishes such as sev ussal, different types of chivda, bhajiyas, pakodas and pedhas. 

Vadodara's Flavours

Varanasi is a city where the floral notes of incense sticks in the air mingle with the tantalizing aromas of kulhad chai and chaat; the sounds of temple bells blend with the sounds of kachoris and jalebis sizzling in oil. Rohan tucks into some of Varanasi’s popular street food items such as kachori with sabzi, black carrot halwa, tomato and tikki chaat, and different varieties of the infamous paan.

Varanasi: Foodie Haven

Located at the cusp of Punjab and Haryana, Chandigarh is blessed with the confluence of two sinfully rich culinary traditions. Rohan comes to know that this is reflected in the street food of the city when he tries extravagant dishes such as chole bhature with kesar badaam milk, paneer kulcha, tikkis and patties.

Chandigarh – Foodie Guide

Street food is the second-biggest attraction in Amritsar, after the Golden Temple. In a city that has lent its name to iconic dishes, from kulchas to fish tikkas, travelers find themselves spoilt for choice. Rohan wanders the streets of Amritsar and sniffs out the city’s best street food dishes from fried fish and gud ka halwa to the delicacies churned out at the famous Kesar Da Dhaba.

Amritsari Street Food

Nowhere perhaps is the love of rich, hearty and desi ghee-laden food more pronounced than in the state of Punjab. Through dishes such as cream chicken, puri chana and gajar ka halwa, Rohan discovers that the street food of Ludhiana is a reflection of the love Punjabis have for hearty fare.

Hearty Ludhianvi Fare

When Rohan visits Agra, he tucks into one of the most iconic street food dishes of the city – bedhai puri. As he relishes this hot and spicy preparation, he begins to realize why people across Uttar Pradesh have a weakness for it. He also tries out another famous dish of Agra - the legendary Petha.  

Agra’s Bedhai Puri

In India’s iconic city of Lucknow, where aromas of Nawabi delicacies take visitors back in time, Rohan is all set to explore the vibrant culinary scene. From a breakfast meal of nihari at a 100-year-old eatery to Tunde kebabs made from 160 spices, he relishes the delicacies and discovers that, like the city itself, each one has a story behind it. 

Lucknow’s Delicacies  

In the cosmopolitan city of Bangalore brimming with glitzy modern restaurants, Rohan hits the streets in search of the authentic taste of Karnataka. As he chances upon Bangalore’s oldest restaurant MTR-Mavalli Tiffin Room, built in 1928, its famous Rava Idli, Bisibele bhaat and fruit mixture turns out to be exactly what he was looking for. 

Bangalore’s Traditional Bites 

From silk sarees to beautiful palaces, Mysore city is famous for a lot of things. But it is the Mysore Masala Dosa that is the pride of the city. This lip-smacking delicacy has reached not just every nook and corner of India but also travelled overseas. When Rohan first arrives in Mysore, all he is waiting for is to dig into this legendary dosa. 

Mysore’s Famous Dosa 

Imagine a Dosa so huge that it takes as many as four people just to hold it! That's the Monster Dosa of the famous Annapurna restaurant in Coimbatore city. This crispy delight is loaded with ghee and Rohan’s challenge is to finish it all by himself. Will he be able to?  

Coimbatore’s Monster Dosa 

23 years ago, a man left behind his life in Qatar to return to his roots in Kerala and turned the house, where he was born, into a restaurant. But he retained the original kitchen not only for its old-world charm but also for his memories. The iconic Kerala thalis prepared in that kitchen today offer such authentic taste that people travel miles to try their food. When Rohan visits the restaurant, he immerses not only in its authentic taste but also in its fascinating origin story. 

Kochi’s Iconic Thalis 

From a small hut on the road to the popular eatery in the Thiruvananthapuram city, the Kamalam restaurant is a hit family-run business. What makes their chicken gravy so finger-licking good is a secret ingredient, passed on from generation to generation. Can Rohan find out what that ingredient is? 

Kerala’s Special Chicken

When Rohan sets off to explore Chennai’s cuisine, he is keen on going beyond the idli-dosa stereotype and exploring the dishes of which most people are unaware. Luckily for him, he stumbles upon an interesting restaurant called Talabagathi, where the hidden gems of Chennai’s cuisine await him. 

Chennai’s Offbeat Treats 

Rohan’s street food odyssey is not just about food but also about meeting people with interesting stories. He encounters one such story in Pondicherry when he meets Pier Elouard, whose fondness for India prompted him to leave France, settle down in the small town of Pondicherry and start a restaurant. As Rohan tries his food, isn’t he glad that Pier came to India! 

France In Pondicherry

There is a famous saying in Tamil, which states that ‘when you are in Madurai, you need to have a heart to eat happily’. Rohan plans to do just that when he visits the Shree Ram mess in Madurai. Running successfully for 20 years, it only serves lunch and is visited by 300 to 400 people every day. What is the secret behind such popularity? As Rohan digs into the meal, he finds that it's the homely comfort food that is winning all the hearts. 

Madurai’s Homely Meals 

When a place bags the UNESCO title of "Creative City of Gastronomy", you know that you are in for a treat there. Rohan visits Hyderabad where the aroma of the its delicacies lingers in the air. As he hits the streets of the city, he not only lays hands on the world-famous Hyderabadi Biryani but also finds out what preparation goes into this legendary delicacy. 

Hyderabad’s Biryani

When Rohan arrives in Visakhapatnam, he is greeted by the mesmerizing sight of beaches, stunning landscapes and laterite hillocks. But in the famous non-veg restaurant, Satyam, he realizes that the city is not only a nature lover’s paradise but also a food lover’s. As he tries its specialties - Kormani curry, Bombalum Pulusu and Kalimi Kebab – prepared in a typical Andhra style using many spices, the region’s fiery flavours explode in his mouth. 

Andhra’s Fiery Flavours 

Rohan believes that to find the authentic delicacies of any destination, one needs to skip the touristy locations and take an off-the-beaten path. In Puri, a city nestled in the Indian state of Odisha, he spots the gems of its cuisine on the outskirts of the city in a dhaba called “The Pakhal”. Here, he tries  Chungi Poda, a chutney made out of burnt prawns, and it is hands down, the most delicious chutney he has ever had! 

Puri’s Prawns Chutney 

Whether or not you are a sweet tooth, once you try the divine Bengali sweets, you will be a fan! As Rohan arrives in Kolkata- the home of these legendary sweets- his excitement knows no bounds! He heads to Bheemchandranath restaurant- one of the best and oldest sweets shops of the city- and digs into their specialities, Sondesh and Roshagulla. 

Divine Bengali Sweets

Indore is known as the street food capital of India. Naturally, it is Rohan’s favourite place. He hits the streets with a mission to try as many of its delicacies as possible in the limited time that he has. From delicious mutton kebabs and fish tikkas to dahi vadas and mouth-melting paans, there is a lot to eat…and the clock is ticking! 

Indore’s Street Delicacies 

In India, Ice golas enjoy a nationwide popularity and are found in every nook and cranny. But the Ram Aur Shyam Golawala of Rajkot, does something really interesting with it. The typical ice gola is garnished with cream and mawa, then sprinkled with tutti-frutti and nuts and finally, topped with more cream. Despite being loaded with calories, Rohan is unable to resist it as it looks just too tempting!

Rajkot's Creamy Ice Gola

What makes Assamese cuisine different from the other Indian cuisines is that it prefers herbs over spices. Rohan heads to Guwahati to explore this nuanced cuisine. When he tries a traditional barbeque and Tenga, a fish curry prepared with sour ingredients, it's a gastronomical delight that Rohan cannot get enough of! 

Rich Assamese Cuisine 

Gangtok, the capital of Sikkim, holds for Rohan a culinary adventure. At the Ding Sung Gang Cafe he decides to give the Tibetan food a shot. But little does he know what he is getting into. From Iowa, made out of goat’s lungs to toba, which is made with animal’s stomach skin to rocksy, a country liquor made out of rice, he tries some of the most bizarre foods!

Gangtok’s Bizarre Foods 

 
Never had Rohan thought that a dinner would be the most terrifying experience of his life. But when a restaurant in Nagaland serves him snails, silkworms, bamboo worms and frogs, he finds himself dreading his meal. Will he run away? Or will he prove himself as a true food adventurer and pick up the spoon? 

Nagaland’s Ethnic Dishes

On the outskirts of the Shillong city in Meghalaya, Rohan chances upon an interesting local liquor called Kiad. A sweet alcoholic drink, Kiad is made from rice and yeast, using a fascinating technique. The drink is even considered a magical potent due to its medicinal properties. While the smell puts Rohan off, it's amazing taste more than makes up for it! 

Shillong's Interesting Liquor

While rats are hated everywhere, in the Indian state of Arunachal Pradesh they enjoy the status of a beloved delicacy. Rohan tours the bustling daily market of Arunachal’s Itanagar city and comes across stalls that sell rat meat. As he holds a smoked rat skewer, he finds the local approach- ‘if you can't escape it, just eat it’ a good one! 

Arunachal’s Rat Meat 

Despite the growing western influence in Mizoram, its food is still rooted in its tribal cuisine. It usually comprises a brothy stew of roots, bamboo shoots and leaves which is eaten with meat and rice. Served on banana leaves as per ancient customs, the Mizo meal is quite nutritious as the food is mostly boiled. In the city of Aizawl in Mizoram, a local chef prepares authentic Mizo delicacies packed with interesting flavours that delight Rohan’s taste buds. 

Scrumptious Mizo Delicacies

India’s beach paradise, Goa has a lot to offer from hedonistic parties to soothing yoga retreats. But if you are a die-hard seafood fan then permanently shifting to Goa will definitely cross your mind. At Souza Laba, one of the best seafood restaurants in the state, Rohan digs into the divine platter- fried prawns, kingfish gravy, baked and stuffed crabs- which can only be described as Jannat (heaven)! 

 

Goa: Seafoodie's Paradise

A traditional Kashmiri feast, Wazwan comprises a whopping 36 dishes and is usually served at weddings and other festivities. An important part of Kashmir’s culinary heritage, Wazwan is every non-vegetarian's dream. At Srinagar’s oldest restaurant, Rohan gets to try this lip-smacking ensemble. From the creamy lehabi kebabs to the delicious Dhanial korma, he tastes the heat of the Kashmiri chilli and falls in love with each dish! 

Grand Kashmiri Feast 

Kanpur is called Kanhaiyapur, which means the city of Lord Krishna. As Krishna is known for his eternal love for butter, the city obviously makes the best kind. At one of its famous shops, Rohan tastes the natural butter which is sprinkled with rose water and garnished with dry fruits. Never has he eaten something so soft and moist which feels like eating foam. 

Kanpur’s Divine Butter 

For Rohan, a trip to Nagpur is not just ‘yet another food journey’ but a trip down the memory lane as he was born here. While he walks through the familiar roads, he is dying to eat  authentic Maharashtrian cuisine. Luckily for him, he stumbles upon a local restaurant that serves the best zhunka  bhakar, mirchicha thecha and gola bhat, all of which is garnished with just the nostalgia that Rohan is looking for!

Nagpur’s Yummy Marathi Dishes 

The most authentic way to experience the richness of Bihari cuisine is to eat a traditional homemade meal. Rohan Patoley explores the streets of Patna, however, and sniffs out some of the celebrated dishes of the cuisine such as Silaaf Khaja, Litti Chokha, Maner Ke Laddoo, Sattu Paani and Chicken Rizala.

Celebrated Dishes Of Bihari Cuisine In Patna

The cuisine of Pune is a blend of tradition and modernity. Rohan Patoley discovers this when he explores the culinary scene of the city through dishes such as Shrewsbury biscuits, chicken cooked in Old Monk, Dhansak Daal and Sujata Mastaani.

Pune's Iconic And Innovative Dishes

The cuisine of Kolhapur has sharp flavours thanks to the homegrown lavangi mirchi and the unique spice mix in its preparations. Rohan Patoley discovers this when he tries out quintessential Kolhapuri dishes such as missal, pitla with jawari bhakri and thecha, and the famous tambda and pandhra rassa.

The Sharp Flavours Of Kolhapuri Cuisine

The cuisine of Gwalior is moulded by three major influences - Mughlai, Malwa and Maratha. Rohan Patoley explores the culinary heritage of Gwalior thtough traditional dishes such as Gajak, Barbat and Lonmaas.

The Culinary Heritage Of Gwalior

The tradition of Durg Puja was begun by the zamindars or landlords of West Bengal, but it is now one of the biggest celebrations in Kolkata. Rohan Patoley tucks into the feast prepared during this festival, which includes dishes such as the different types of bhajas, chor ka kofta, sandesh and the Bengali biryani.

Durga Puja Feast In Kolkata

The best celebrations of Durga Puja in Kolkata still take place in Rajbaris or the heritage mansions of the zamindars. Rohan Patoley tucks into the festive meals prepared in these Rajbaris, which include dishes such as Kochuri, Goja, Ledikeni, Luchi with Potol Bhaja and Panta with Koi fish.

Feasting In Kolkata’s Rajbaris

The southern parts of Goa are an invitation to travel back in time and get a sense of the Goan culture shaped by the Portuguese. Rohan Patoley discovers this in Madgaon, when he tries dishes such as Arroz Refugado and Pomfret Caldine. He also learns about the different types of Goan spice mixes such as Recheado and Balchao.

Exploring The Portuguese Influence On Goan Cuisine In Madgaon

The cuisine of Malvan, a scenic town in the Sindhudurg district on the western coast of Mahrashtra, is the perfect combination of fresh seafood and fiery masalas. Rohan Patoley explores the different preparations of seafood in Malvan.

Seafood In Malvan

Aurangabad has long outgrown its roots as Aurangzeb’s capital, but the rich and sophisticated cuisine of the city is an indelible reminder of the Mughal era. Rohan Patoley discovers this as he tries the quintessential dishes of Aurangabad such as Naan Qaliya, Aurangabadi and Paan.

Aurangabad's Culinary Heritage

The cuisine from the picturesque hills of the Kumaon region of Uttarakhand is straightforward, rustic and robust. Rohan Patoley explores the Kumaoni cuisine in Almora through dishes such as Bal Mithai, Sisundh Saag, Kumaoni Chicken, Bhatke Dupke and Madwe Ki Roti.

Signature Kumaoni Dishes

The Garhwali cuisine is known to be light and nutritious with subtle flavours. Rohan Patoley explores the Garhwali cuisine of Uttarakhand in Dehradun through dishes such as Katlamba, Jalfrezi and Angoori Korma.

An Introduction To Garhwali Cuisine In Dehradun

The cuisine of Shimla has flavours of Pahari food with British and Tibetan influences. Rohan Patoley discovers this as he tries dishes such as Tapang Subah, Himachali Pulav, Sepu Wadi and Chicken Schnitzel.

The Diverse Cuisine Of Shimla

Udaipur, the erstwhile capital of the kingdom of Mewar, has a cuisine that is redolent of the glories of the bygone era. Rohan Patoley discovers this when he tries dishes such as Ghewar, Manwar with kadhi, Dhungar Maas, Mutton Soyeta, Govind Gatte and Ker Sangri.

Mewari Cuisine In Udaipur

Food in the Marwar kingdom of Rajasthan was meant to nourish warriors. Rohan Patoley discovers this as he tries Marwari dishes in Pali such as Panchmela Dal, Tukkad, Gulab Halwa, Mewa Gunja and Besan Gatta.

An Introduction To Marwari Cuisine In Pali

Rohan Patoley finds out what the locals enjoy in Coorg when he tries the famous coffee, the homemade wines and dishes such as Akki Roti, Nuputu Koli Curry, Kuriyarchi Curry, Pandhi Mullu Kodagu and Noorputtu.

Local Flavours Of Coorg

Rohan Patoley finds out what the locals enjoy in Kozhikode when he tries the popular dishes of the town such as appam and chicken stew, kutthu paratha, Kozhikodan Halwa, fresh seafood and chicken biryani.

Local Flavours Of Kozhikode

Mangaluru has a multi-cultural cuisine that sets it apart from the rest of Karnataka. Rohan Patoley discovers this as he tries dishes such as Goli Bhaji, Kuttige, Biscuit Roti, Pork Bafat and sannas, and Chicken Chatpata.

The Multi-cultural Cuisine Of Mangaluru

The Chettiars were merchants, who gave rise to a cuisine as elaborate and inviting as their homes. Rohan Patoley learns about their culture through the Chettinad cuisine when he tries dishes such as Mannakolam, Kai Muruku, Chow Chow Kutta, Nanda Kolamba and Broiler Chicken.

Exploring Chettinad Cuisine

Known as kudumu in Telugu, kadubu in Kannada, kozhakatta in Malyalam and kozhukattai in Tamil, modak is a sweet dumpling that takes pride of place on Maharashtrian tables at Ganesh Chaturthi. Rohan Patoley comes across a variety of modaks in Mumbai right from traditional steamed ones to trendy ones such as chocolate modaks, motichur modaks and tricolor modaks or experimental ones such as cutlet modaks.

Mumbai's Assorted Modaks

Rohan Patoley sets out to find the best modaks in Pune, the erstwhile capital of the Peshwas. From iconic sweet shops like Chitle Bhakarwadi to the house of the fifth generation descendants of Lokmanya Tilak, who started the tradition of celebrating Ganesh Chaututhri, Rohan goes to different places and tastes different modaks. Along the way, he gets acquainted with the indigenous Marathi culture and ethos exemplified by the city.

Pune’s Rich Modaks

Did you know that there is a Japanese version of modaks called Kangidan, which is offered to the god Kangiten or the Japanese name for Ganesha? Rohan Patoley goes to Nasik, however, in search of the best modaks. From pakka peda modak and malai kesar modak to mango modak and kaju modak, he finds out that the cuisine of Nasik draws influences from the Maharashtrian, Gujarati and Rajasthani styles of cooking.

Nasik’s Eclectic Modaks

Kolhapur is the city where you can find the essence of Maharashtrian culture preserved. Rohan Patoley gets a deeper insight into Ganesh Chaturthi, the significance, traditions and emotions associated with it, as he goes from pandals and sweet shops to family homes in search of the best modak.

Kolhapur’s Best Modaks

From a steaming glass of tea to a hearty meal, Mumbai is a city that never runs out of a bite to eat even after the clock strikes midnight. Rohan Patoley roams around the streets of the city that never sleeps and comes across a wide range of popular late night eats such as the kebabs at Bademiyan, the ice cream at Bachelors and the shawarma at Carter’s Blue.

Popular Late Night Eats In Mumbai

Dinner is the hour to unwind but, in Ahmedabad, its a fiesta of culture and flavours. Rohan Patoley discovers this as he explores Ahmedabad at night in search of a bite and finds himself experiencing an abundance of traditions and graciousness at local haunts such as Chokhidhani, Seva Cafe and Law Garden Street, where he has a variety of dishes from thepla and kadhi khichdi to dosa and cold coffee.

Ahmedabad's Fiesta Of Flavours

People know Vadodara less because of its history and more because of Raju omelette or Kathiawadi cuisine. Rohan Patoley explores the local food scenes at night in Vadodara as he visits the famous Raju omelette stall, relishes authentic Kathiawadi food at Shiv Shakti hotel and tries the sev ussal at Lalabhai sev ussal stall.

Vadodara's Night Eats

For an age, the Maharashtrian and Parsi heritage of Pune dominated its food culture. From restaurants serving exquisite Italian and Mughlai fare to street food stalls offering innovative dishes, Rohan Patoley explores the food scenes of Pune at night and finds out the ways in which the food culture of the city has evolved to meet the tastes of the students and the IT professionals, who now call Pune home.

Pune's Culinary Evolution

Chandigarh might have been the first planned city of India but the late night food scene entered the city quite recently. Rohan Patoley explores the still new and quite lively late night haunts of Chandigarh right from plush coffee shops in hotels, which serve sophisticated continental dishes, to happening dhabas and chaat stalls, which churn out dishes with an explosion of flavours.

Chandigarh's Late Night Bites

Along with being the capital of India, Delhi is also the food capital of India. From rare traditional delicacies such as Kalavi roti and Chicken Changezi in the old quarters of Delhi to steamed momos and continental dishes at the Chinese, Tibetan and European joints that cater to backpackers and tourists, Rohan Patoley gets to know the vibrant late night food scenes in Delhi.

Delhi's Varied Late-night Eats

The joie de vivre of Kolkata, the city of joy, extends to its nightlife. From dhabas with hearty Punjabi fare and joints with pungent Chinese soups and starters to shops that offer endless varieties of sandesh, Rohan Patoley finds out more about the late night cravings of the locals and the places to which they lead him.

Late Night Cravings In Kolkata, The City Of Joy

Goa, the party capital of India, would be incomplete without having a late night food scene to cater to its party animals. From local delights such as ras omelette to fresh seafood and bar eats, Rohan Patoley explores the after-party food scene of Goa.

Goa's After-party Food Scene

Bengaluru, the capital of Karnataka, is famous for being home to some of the country’s best pubs, clubs, and being the IT hub. The city, therefore, has a late night food scene that caters to all kinds of people from party-goers to people, who like to unwind with video games. Rohan Patoley explores the late night bites of Bengaluru through local eats such as dosa and heplah biryani to modern trends such as E-beer.

Late Night Eats In Bengaluru For Every Taste

With its toddy shop culture, Kerala might have been among the first states in India to have a late night food scene. As he tries dishes such as Kerala Parathi with beef curry, appam and chicken stew, meen polichattu and different types of dosa, Rohan Patoley realizes that what Kochi lacks in nightlife it more than makes up for in comforting, home-style midnight bites.

Kochi's Home-style Late Night Eats

While street food began as fare for the poor and the working class, today it has been elevated to an experience that features on the lists of travellers around the world. The street food scenes in India are diverse to a maddening degree, and they evolve as quickly as the tastes of the people here do. Rohan Patoley is back, and this time around sniffs out the streets of this colourful subcontinent for all the new, exciting and lesser-known bites it has to offer.

Strictly Street