FOODS OF VARANASI

KACHORI-JALEBI

The taste of Kachori-Sabzi of Banaras is unique. There are two types of Kachories prevalent here; A small amount of kachori filled with large lentils and a small potato mixture. They are served with spicy potato sabzi and gram sabzi (ghughri) respectively. Along with this, yeast sour and rose water mixed crispy jalebis are also served, which makes this breakfast even more special. Jalebi is the traditional Indian sweet; Which is mainly made from maida, curd, sugar, water, and ghee. It is also eaten with curd and rabri.

SAMOSA-LONGALTA

Samosa is a popular Indian dish, which is made from maida in a special shape, filled with spicy stuffing (spicy boiled potatoes, peas, ginger, chillies, and spices) and frying. Chole curd and chutney etc. are served in it. People also like to eat it with tea. Samosa is one of several types of chaat. Along with this, longlata is also served, which makes it even more special. Longlata is a traditional Indian dessert, prepared with layers of maida, which is filled with sweet stuffing (khoya, sugar, dried fruits and cardamom powder) and fried with cloves. After this it is dipped in syrup. The crispness of the longness, the sweet taste, and the light intensity of the clove make it unique.

CHAAT-GOLGAPPA

Chaat is a popular Indian street food made from boiled potatoes, chickpeas, curd, chutney, spices, and sev etc. It is sour-sweet and spicy. There are many types of delicious dishes; Like Aloo Chaat, Tomato Chaat, Papdi Chaat (Chhola Papad and Chola Sohal), Dahi Bhalla (Bada), and Panipuri (Golgappa) etc. Golgappa (also known as panipuri, phuchka or gupchup) is a small puffy fried crispy puri made of semolina or flour, which is filled with sour-sweet water, spicy potatoes, chickpeas, and tamarind chutney. A small hole in the puri is filled with spicy chhola and water, then it is eaten at once.

MALAIYO

Malaiyo is a traditional dessert of cities like North India, especially Varanasi and Kanpur. It is a special dessert prepared in winter, made from frothy layer of milk and saffron, cardamom. Which creates a glimpse of all three solid, liquid, gas. It is so light and soft that it is not known when it dissolves as soon as it goes into the tongue. That's why people eat it with great fervor. The milk is kept in the open overnight and cooled in natural dew. After this, the milk is whipped and made frothy. Saffron and cardamom are added to enhance its taste. After this, Malayo is decorated with pistachios and almonds. It is served by stuffing it in an Kulhad. Malayo is famous for its light, frothy texture and cold sweet taste.

LASSI

Lassi is a traditional Indian drink, it is especially popular in Punjab and North India. Lassi of Varanasi is also very famous. The special thing is that not only the local people here, but foreign guests are also crazy about this lassi. It is especially popular for providing freshness and coolness in summer. Lassi is made from curd; Which is made in both sweet and salty. Adding rabri or cream to the lassi, garnished with things like cashew nuts and almonds, it is served in an Kulhad, which enhances its taste. 120 varieties of lassi are available at some shops in Varanasi. You can enjoy the taste of it. Lassi helps in digestion and cools the body.

THANDAI

Thandai of Banaras is a traditional drink, which experts prepare a paste of dry fruits and spices by mixing paste and ground sugar with cold milk and filtering the mixture. In thandai, saffron, rose petals and chopped dry fruits are served in clay Kulhad, which enhances its taste even more. It has a special demand during Shivratri and Holi. Especially on festivals, it is also served by mixing cannabis. Thandai cools the body and maintains freshness in summer.

TEA-MALAI TOAST

The craze for tea can be seen among people all over the country. Same is the case with the streets of Banaras. Here the wonderful taste of tea and refreshing in the mind. The secret of the wonderful taste and freshness of the unique tea here and the special way of preparing it with tea leaves, milk, sugar, water and spices (Ginger, Cardamom, Clove, Cinnamon etc.) Its taste is sown on the tongue that it is as if the entire plant of tea is desperate to rise in the Kulhad. It helps in improving digestion, reducing stress and keeping the body warm. People in Banaras enjoy cream toast and white or yellow butter toast as a snack. To make it, on low flame of coal, cream / white or yellow butter is baked in the bread, customers eat this toast by adding sugar or chaat masala to this toast.

BATI-CHOKHA (LITTI-CHOKHA)

Bati-Chokha is a special dish in the streets and restaurants of Banaras and is one of the main dishes of Bihar. Bati is prepared from a mixture of wheat flour and sattu, which is served with chokha (mashed potatoes, brinjal and tomato mixture). The upper crispness of the baati and the spicy taste of the chokha make it a unique experience. This is a great combination of taste and nutrition. Along with Bati Chokha, you can also enjoy the taste of lentils, rice, buttermilk, kheer and paneer pakora at many shops.

IDLI-DOSA

Idli and Dosa are famous and nutritious dishes of Varanasi along with South India, which are popular all over India. The idlis are made of round, soft and puffy, steamed rice solution, served with coconut chutney and sambar. The dosa is thin, round, sticky and crispy, made from rice solution, served with coconut chutney, sambar. These are made from rice and dal solution and eaten as a mild, tasty snack. In Banaras, there are mainly two types of idlis like normal and fried and dosa (normal dosa, masala dosa, paneer dosa etc.). These light and easily digestible dishes are rich in protein and carbohydrates. Their simplicity and diversity make them a favorite of people of all ages.

PAAN

Banarasi Paan is famous for its unique identity. Its history is as ancient as Kashi. Kattha, lime, betel nut, plain tobacco and other things are filled in betel leaves. There are many types of paan available in Banaras, such as plain paan, sweet paan, Panchmeva paan, zarda paan, rose paan, navratna paan, rajratna paan, amavat paan, guilori paan, saffron paan and chocolatey paan. Paan in Banaras comes from many states of India like UP, Bihar, Bengal, Orissa. Which is bought and sold in Pan Dariba, the biggest market of Purvanchal. There are many species of paan like Maghai, Jagarnathi, Juggi, Chandrakala, Haldia, native etc. But Maghai is the best among all this.

Significance: Paan is mentioned in religious, mythological and historical stories. According to religious beliefs, the first seed of betel was sown by Lord Shiva and Mother Parvati on the Himalayas. It is dear to Lord Shiva and is still used in all religious and marriage rituals. Paan is also mentioned in Ramayana and Mahabharata. According to Ayurveda, betel is helpful in increasing digestion power and removing bad odor. Its medicinal properties have also been mentioned by Dhanvantari and Sushruta.

During the Mughal period, paan began to be used as a mouth freshener. The Mughals gave a new look by adding lime, Kattha, clove and cardamom to it. Paan is used not only for food but also for worship, medicine and beauty. Nur Jahan used it as a redness of the lips. Many famous personalities have come to Kashi and have tasted this world famous Banarasi paan. This paan has received the GI tag. Apart from paan, Banarasi lame mango, Ramnagar bhanta (brinjal) and adamchini rice have also got GI tag. the best among all this.

OTHERS

There are as many varieties of sweets in Banaras, not only the whole country, it is not found anywhere in the world. Sweets of more than two thousand varieties are available only in the market of Banaras. If we talk about the varieties of sweets, then it will not be wrong to say that it will take many days to make the list. Malai Gilauri, Malai Poori, Rasmalai, Imarti, etc. are counted in the specific category. Gulab Jamun, Kheermohan, Lal Peda etc. More than three hundred varieties of barfis, more than two hundred varieties of laddus, black jamuns, kalakand etc. are ordinary category items.