Indian Street Food
As varied as it is delicious, Indian food is a firm favourite the world over — but don't limit yourself to only curries.
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.
Indian Street Food
Fun facts about
The Hindi word for lick, also a generic term for the essential fried snacks of Indian street food.
India’s fifth taste (like Japanese umami) combining salty, sweet, sour and spicy.
The street foods unique to India’s cities and regions, from New Delhi to Mumbai to Kochi.
Added to Indian snacks to aid digestion and soothe any extra spicy burn.
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.
THE MANY VARIETIES OF INDIAN STREET FOOD
With so many mouthwatering options on offer, deciding what to eat on an Indian street food adventure can be an anxiety-inducing affair. To help you spend less time deliberating and more time stuffing your face, we’ve rounded up ten of the best gustatory delights the Indian streets have to offer. Go forth and feast.
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KATI ROLL
Kolkata's most famous street food consists of marinated chicken or lamb kebab wrapped in a soft flatbread. Alternative fillings include paneer, eggs or potato. -
PAV BHAJI
Originating in Mumbai, this spicy veggie curry is topped with onions, lemon juice, a lashing of butter, and then served with a pan-fried bread roll. -
VADA PAV
Essentially an Indian veggie burger, this Mumbai favourite sees a spicy potato fritter popped into a generously-buttered white bread roll and topped with chutney. -
PANI PURI
Crispy dough balls stuffed with spicy chickpeas, potatoes and chutney, then topped with tamarind water, this Mumbai staple is a veritable explosion of flavour. -
KULLE CHAAT
This unique Delhi snack sees fresh fruit and vegetables hollowed out and stuffed with chickpeas, tangy spices, lime juice and a refreshing burst of pomegranate seeds. -
ALOO TIKKI
Widely considered North India’s best street food, these spicy potato and green pea fritters are served with fresh chillies, onion and chutney. -
DOSA
A South Indian staple, these savoury rice and bean flour ‘pancakes’ are fried and stuffed with fillings and chutneys of your choice. -
BHEL PURI
This ubiquitous Mumbai treat is a medley of puffed rice, sev, onions, potatoes and chutney. Crunchy, sweet and spicy, it’s decidedly addictive. -
JALEBIS
Of Arab origin, India’s favourite sweet treat consist of coils of batter that are deep fried and then smothered in syrup. Served both hot and cold. -
KULFI
Dense and creamy, this frozen dessert is served on a stick and comes in a wide variety of flavours, from rose to pistachio.
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 Indian and beer? Get your fix at the Melbourne Night Noodle Markets by Beer The Beautiful Truth from November 9 to 26.
Illustrations: Barry Patenaude.
Images: Kimberley Low.
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