One of the best things about staying in various parts of India has been trying and tasting the local cuisine. I understood more deeply on the way that there is a symbiotic relationship between culture and food. Trying new cuisines from a particular region allowed me to appreciate the real flavour and traditions of the place.
My tastebuds became familiar with unaccustomed delicacies that encouraged me to explore and value the history associated with the place. For instance, it was only after staying in southern India I realised that sambar , the quintessential dish, tasted different from state to state. This simple lentil-based stew prepared with vegetables and tamarind can be made in various ways.
Sambar is served as 'Pulusu' in Andhra cuisine, though it has always been considered part of Tamil, Karnataka and Kerala cuisines. Each region in South India, Maharashtra and Goa has its own version of sambar ; even though the same vegetables are used, the condiments and ingredients, as well as the methods, differ region-wise. Though a popular food, there are many who may not like the piping hot sambar .
But that does not bother the multitude of people - including me - who savour it regularly. Therefore, it was surprising when recently, TasteAtlas, an experiential online guide about the cuisines of the world, sparked controversy by labelling some of the popular and cherished Indian dishes and drinks among the "worst" in the world. Taste being subjective, the list has stirred the cul.