Must Have Food in India, Part II

Anything at Dal Roti

Kochi was a wonderland of great food - both Indian and non. There were serene art cafes straight from uptown New Orleans, U-pick-we-cook seafood stands, and posh Kochi restaurants celebrating the Arabic, Syrian, Portuguese, Dutch, British, and Jewish influences of this strange town.

With all these wonderful cuisines represented in one town, I did not think we would find some of the best Indian food we have had on this trip here. Next to our charming guesthouse, we wondered into a small unassuming restaurant called Dal Roti for lunch. As soon as I saw that the menu had wraps on it, I know this was no tourist-North-Indian-and-American-Chop-Suey place. This was a menu designed by a fellow foodie. Not only did this place have wraps, they also had stuffed parathas, biranyni only made a few days of the week, succulent chicken curry... I get ahead of myself.

Soon after we realized we were in no usual Indian restaurant, the owner, Ramesh came over to introduce himself. Tall and stately, he reminded us of Naresh Sharma (Amisha's father). He revealed that this restaurant is his labor of love while he continues to work in the international shipping industry. Capturing the authentic and lost food of Bihar is his objective. Yes, Bihar. The avid ianandnisha blog reader will recognize this as the lawless backwards state in the north that is more known for lynching of innocent people than food. Nevertheless, Ramesh hired some native Bihari cooks to turn his idea into magic. Quick to laugh and a fascinating conversationalist, we spent many hours over the next two days in his restaurant. You can even check out his blog that includes recipes.

Apparently, Bihar does have some tasty long lost recipes. I ordered the Chicken stuffed Mughali Paratha. Succulent marinated chicken was wrapped in a paratha that could rival the best Greek phyllo dough. Ian ordered the Chicken Curry, whose plain name betrayed the work of art set before him. He did receive chicken curry, but also bowls filled with a variety of succulent vegetables. The highlight was the flaky, ghee filled paratha to sop it all up with. Desert was a small chilled bowl of a carrot pudding laced with cashews and cardamon.

Finding Indian food heaven, we came early the second day for a cooking lesson and more lunch. Look out all future Iron Chef contestants. Ian and I now know how to make the king of all Indian breads - the flaky paratha. We received our lesson from the cooks while they prepared our lunch of Chicken Kati Rolls. This was marinated chicken pieces topped with sauteed and fresh red onions and cilantro wrapped in the flaky paratha. In this land of enterprising restaurateurs and scrumptious food, why are there no convenient hand lunches? With the exception of the Frankie, I have never seen a wrap in India and worse, no Indian-American restaurateur has had the creativity to do it either.

Following this second fabulous meal, Ian and I lamented with Ramesh about the dearth of creativity in Indian food in the US. It's all North Indian food operated mainly prepared by non-Indians - Pakistanis, Bangladeshis, or Nepalis. There is no Goan, Rajasthani, Gujarati, Keralan, or Bengali food. There is surely no Bihari food. Why O why do Indian-Americans deprive the American public of some of the best food in their home country, or even their own house?

For the next few days, Ian and I seriously discussed starting a lunch kati roll restaurant in Boston. Ramesh in on board. Anyone else?

- Nisha