Indian Street Food

With each region of the vast country boasting its own specialities, India’s culinary offerings are practically endless. For the easiest — and tastiest — intro to the vast world of Indian cuisine, look no further than the humble street stall. Popularly referred to as nukkadwala food, Indian street snacks are affordable, accessible and mouthwateringly delicious — they also go pretty darn well with a brew. Unsure where to start? Simply follow the locals to the most popular stalls. Your tastebuds will thank you.

A BITE-SIZED HISTORY OF INDIAN STREET FOOD

Contested, colourful and different depending on who you ask, practically every Indian street snack has its own fascinating origin story. In fact, the history of Indian street treats is as varied as the spices used to flavour them. There’s pav bhaji, a bread and curry combo said to have originated in the mid-1800s as a midnight dinner for Mumbai’s factory workers. Vendors, one story claims, would mash up the day’s leftover veggies, add some spices and sell the resulting curry to workers heading home from the nightshift. Or there’s the country’s favourite sweet, the jalebi, which was brought to India during the middle ages by Persian traders, the Hindu name for the treat a corruption of the Arabic ‘zalabiya’.

Diverse and diverging histories aside, street food remains at the heart of contemporary Indian life. Street stalls provide sustenance for labourers and students who can’t afford to eat in more formal eateries, a convenient lunch spot for busy office workers and employment for over ten million people who make their living selling food and other goods on the street.

EATING ETIQUETTE

The main rule for eating Indian food — on the street or otherwise — is to forget all you’ve been taught about eating with your hands. Here, it’s not rude to touch your food; it’s expected. Said to improve awareness of taste, eating with your hands is also meant to create a connection with your meal that nurtures the mind and spirit as well as the body. But eating with your hands isn’t a free pass to throw all etiquette out the window. Utensil-free dining in India comes with its own set of norms — always wash your paws throughly before and after a meal, and most importantly, remember to use only your right hand for eating; your left hand shouldn’t make any contact with the food. Also, try to be a little delicate about getting those tasty morsels into your mouth — you’re expected to push the food in discreetly with your thumb, not shove all your fingers in.

A PERFECT COMBINATION

These savoury and often spicy snacks from India are best washed down with a brew — ice cold, of course. Little Creatures Pilsner will quench any thirst left from spicy aloo tikki and buttery vada pav, while Hahn SuperDry delivers a crisp, dry taste matched well with white meat, an ideal mate for a kati roll. And to round it all out, James Squire One Fifty Lashes pale ale is the perfect pair for hot, complex flavours. Plus with its fruity nose and clean finish, the beer also goes down a treat with a little bit of sweet.

Craving more? Learn about your favourite foods in our Encyclopedia of Eats with even more beer pairings by Beer The Beautiful Truth.

Illustrations: Barry Patenaude.
Images: Kimberley Low.