Street food consists of ready-made food products distributed in markets or open spaces by a supplier. They can contain solid food goods, separate beverages, or juices. Nowadays, street food has become a very popular sector. Both street food and street food markets have long been admired and enjoyed by individuals.
You walk across the street and you’ll see the grocery goods being sold by several vendors. These are delicious products of conventional cuisine. They have a distinctive scent and taste added to them that encourages each passer-by stand and taste it. Also, they are readily generated within a brief span of a few minutes. This adds to its specialty by giving these food goods a try.
History of Street Food
There is a history of every community and area that demonstrates people’s passion for street food. It dates back to the days of Ancient Greece. As their most frequent street dish, they used to serve fried cod. The primary source of food for the inhabitants of ancient Rome was street food. A widely available commodity was ‘chickpea soup.’ China has a past that’s close.
The traders used to market ‘roasted oysters and corn’ during the colonial period of America. Due to its low price and tasty taste until 1910, Oysters stayed as a popular street dish. There was a bit of a set back about it after that. New York has a past that is a little peculiar. The government imposed several regulations on suppliers and then, by 1707, finally totally prohibited this company. Many women and children in Africa receive their earnings by selling street meals.
Another example is that vendors used to sell ‘gingerbread’ and ‘corn mixed with milk’ on the streets during the 19th century in Transylvania. In 1840,’ French fries’ originated in Paris as the most popular street meal. In Thailand, this organization couldn’t achieve much attention initially. The street food company began 100 years ago in Japan, where it was offered to students and staff.
Advantages of street food
Street food has many benefits that have contributed to its success worldwide, such as:
- On the streets, it is readily accessible. You can then conveniently purchase them without making an unnecessary effort to go to a faraway place for groceries.
- The flavor is tasty and special.
- The typical food products that you might have difficulty searching for in large restaurants are also included.
- Traditionally, they are made from old recipes that still retain the original flavor of these food products.
- They are lower in price.
- Preparation is in advance of clients, so you have a clear sense of the ingredients they contain.
Difference between street food and fast food
A close connection is also formed between street food and fast food. Yet this is completely inaccurate. Only in the way that both are readily accessible can they be related. You don’t have to wait for some more time to get ready for it. Yet in their planning procedures and features, there is a big disparity.
- Quick food is food that is processed. Its processing requires the use of tonnes of preservatives and chemical substances. Quick food producers expend a lot of money on the use of these chemical compounds to maintain the appearance and taste of their food products. Whereas, much like homemade food, street food is new and clean, free of all types of preservatives.
- In front of the users, chefs and vendors cook the street food. That the consumer learns the contents of the food products. In fast food, on the other hand, a person completely forgets the right ingredients.
- Street food consists of the area’s popular dishes. For fast food, this is not the case.
Love of Street food in India
To a vast degree, India’s street food industry has flourished. Some people, yes, enjoy eating it. Street food comprises a wide range of food items available to individuals in the form of beef, fruits, chicken, cheese products, etc.
Moreover, one of the most common foods worldwide is Indian rice. They’ve got a very diverse variety of flavors. They have quite a wide selection of spices combined with food, giving any food item a special flavor. In India, you can try large amounts of street food items, such as paratha’s, gol gappas, tandoori chicken, Kathi rolls, bheil puri, aloo Tikki, pakoras, samosas, kebabs, etc. They keep a long-lasting delicious flavor on the taste buds.
Street Foods Around India
Nothing can prepare you for the richness of the society of India, let alone its cuisine. The choices are abundant and very palatable, from India’s exquisite main courses to desserts to street food. So, jump on to this culinary trip through India’s 29 states where we take you through 29 street foods that will leave you wanting more lip-smacking.
- Idli and Punugulu from Andhra Pradesh
With Idli/Dosa batter, Punugulu is made and is a deep-fried snack that is as crunchy from the outside as it is fluffy from the inside. To create the crunchy balls, onions, coriander, and a little yogurt are combined with the batter. Such crispy fritters are one of AP’s most popular street snacks and are often eaten with a variety of chutneys.
- Thukpa from Arunachal Pradesh
You recall the FRIENDS episode when Joey fucked up his audition because he couldn’t say ‘Hmmmm…soup’ and kept thinking ‘Noodle Soup’ instead. Ok, little did he know that Thukpa was unknowingly listed because that’s what noodle soup as a whole is! It’s made from vegetables and meat and is an excellent supper to beat the cold weather. A little spicy, a bit hot.
- Laksa from Assam
Assam is more than its beautiful tea gardens and picturesque places, and that is its street food. Laksa, which is essentially a Malaysian variety of spicy noodle soup, is the most common one. It consists of the signature Laksa noodles or vermicelli of rice cooked in a fish paste based on tamarind. However, there are various versions of this street food.
- Litti Chokha from Bihar
What Dal Baati Choorma is to Rajasthan is what Litti Chokha is to Bihar. It is ingenious; it is ridiculously delicious and so famous, making its existence globally known as well. While the outer crust is made of wheat and yogurt, the filling is made of Sattu and is eaten mostly with ‘Brinjal Bharta’ or mashed potatoes.
- Faraa from Chhattisgarh
The steamed dumplings are known as momos in the northeast zone, while in Chhattisgarh they are called Faraaa (phara). The only distinction is that rice is used to make this famous snack. The dish is seemingly easy to make, but it becomes a tad difficult to treat the dough, which is incredibly delicate. The delectable taste of the dish, eaten with green chutney, is completely worth it in the end.
- Chorizo Pao from Goa
A chorizo is a form of spicy pork sausage, but this recipe is, needless to say, only for non-vegetarians who eat pork. But, now or sometime later, if you’re in Goa, try this finger-licking delicacy. This dish is eaten with soft bread, in addition to adding some spices and herbs (pao). All the way Yummers!
- Dabeli from Gujarat
Dabeli is the American burger desi variant in which tangy potato mash is sandwiched between buns, top-laced with pomegranate, onion, and sev. It is mostly eaten with chutney with garlic, but it still tastes divine.
- Dahi Samosa from Haryana
This tangy, sweet talk platter is a popular Haryana roadside snack. Greased and golden buddy samosas are broken down into chunks with onion and potato stuffing and then laced with copious quantities of sweet curd, green and tamarind chutney. Said Enough!
- Sidu from Himachal Pradesh
Sidu is a type of soft yeast-induced bread made from wheat flour and eaten with either desi ghee, dal, or meat curry. It’s a must-try!
- Kalari Kulcha from Jammu and Kashmir
This very popular Kashmir kulcha is made from Kalari cheese (known as Maish Krej) and is named after it! It’s the bread of a round baker, broken open and warmed on a flat surface, topped with, of course, onions, tomatoes, and cheese. This cheese is so heavenly and can only be found in J&K; honestly, it’s the best-kept secret of J&K yet.
- Barra from Jharkhand
Barra or bara is a popular delicacy made from grams (dal or even rice) of thick rough dough tablets and is filled with rubbed onions and chilies. One of Jharkand’s simplest dishes to make.
- Banana Buns from Karnataka
Of course, idlis, dosas, and uttapam are very much part of the street food tradition of Karnataka, but with the Mangalore-based banana buns of Karnataka, there is something more unique and sumptuous. Banana buns are made entirely from a mashed banana mixture and flour, which is then kneaded into dough and fermented for a few hours, unlike standard baked buns. They are slightly sweet but with spicy chutney, they go very well.
- Parippu Vadu from Kerala
Parippu Vadu is a crunchy and spicy evening appetizer that is often eaten alongside tea or more generally referred to as dal vada. In reality, eating tea on a beautiful rainy day with those yummy vadas makes for #lifegoals.
- Pohe-Jalebi from Madhya Pradesh
The mixture may sound bizarre, but the most sought-after street food is probably MP’s (or Indore specifically). Fed with sev and nukti at breakfast, this specialty from the heart of India can’t be skipped!
- Keema Pao from Maharashtra
Hear me out before you chastise me for not mentioning your precious ‘Vada Pao’! Vada Pao is not only Maharashtra’s street food, it’s an emotion that’s now recognizable to not just Indians, but also the world. It is therefore only fair to offer another similarly delicious, if not more, street food that is keema pao, minced meat with buttered bread, a fair chance. Already salivating?
- Kelli Chana from Manipur
It used to be made from chickpeas initially, but is now made from the spicy yellow peas and served on a lotus leaf, a delightful and very filling snack found on the streets of the beautiful Manipur. It is said that the leaf’s fragrance improves the flavor of the dish.
- Kappa from Meghalaya
A traditional delicacy made from entrails of chicken fried with cooking soda and boiled with fresh spices from the kitchen. Kappa is a hot dish that is ideal for Meghalaya’s dewy season. It is an acquired taste, but it’s right out of heaven on your platter until you get used to this dish.
- Arsa Buhchiar from Mizoram
Mizoram’s diet is very similar to that of other northeastern nations, with plenty of vegetables and meat being usually moderate. Arsa Buhchiar, which is a chicken pudding, in particular, is no different! It’s a kind of special rice made with vegetables and chicken, and it’s a must.
- Kinalas from Nagaland
Comfort food at its finest is this famous noodle dish from Nagaland. The broth is made of tenderly cooked beef or pork head (well, yes!) and a brown sauce is topped with the soup. In your tummy, yummy!
- Guguni from Orissa
Guguni is a tasty snack that is slightly spicy when made at home, an accompaniment to most evening tea time snacks, but roadside vendors prefer to be a little more generous with spices. In typical eastern Indian gravy, Black Gram or yellow peas are fried and mostly served on the roads with puffed rice (moori).
- Chole Bhature from Punjab
Not only in Punjab, but all across India, Chole Bhature is common. The curry is then eaten with deep Indian flatbread, made with white chickpeas, onions, tomatoes, chilies, and other Indian spices. This is one meal that will impress both you and your taste-buds.
- Pyaaz Kachoris from Rajasthan
This delicious dish originated in Jodhpur but is popular all over Rajasthan now. Until they are golden brown, the crispy and flaky kachoris are deep-fried and then filled with a rather appetizing onion filling and eaten with a tangy chutney of tamarind. Should we say more?
- Momos from Sikkim
When it comes to the seven sisters’ most famous dish, Momos’ hands down remain unsurpassed. Tibetan steamed dumplings, stuffed with minced meat or vegetables and eaten with fiery tomato chutney or along with Thukpa, are eaten enthusiastically all over India.
- Kottu Parotta from Tamil Nadu
Kottu Parotta has its source in Sri Lanka, where Kothu Roti is named. It is served with mixed vegetables (including carrots, peas, and beans) or, depending on what you choose, with scrambled eggs or with chicken bits. Fed with gravy with a signature (known as Salna gravy).
- Pindi Vantalu from Telangana
Made during South Indian festivals, it is crunchy savory and is usually made from moong dal or rice flour. It is also popularly known in India as ‘Murruku’ or ‘Chakri’.
- Pork Bharta from Tripura
This pork delicacy, as the name implies, is made of boiled pork parts that are then combined with onions, ginger, chill, salt, and a special form of a plant leaf. I’m sure it’s my favourite on the list!
- Aloo Tikki Chaat from Uttar Pradesh
Vegetarians and non-vegetarians alike enjoy Aloo Tikki Chaat, one of India’s most mouth-watering street dishes, particularly in Uttar Pradesh. Dreams are made of hot and crunchy potato cutlets straight out of the skillet, split into small pieces and combined with tangy green and tamarind chutney and topped with sev and onions!
- Aloo ke Gutke from Uttarakhand
Kumaoni is a popular potato cube dish fried in mustard oil and flavoured with red chillies, cilantro, and eaten with hot tea. Tempted, are you not?
- Jhalmuri from West Bengal
The authentic Jhalmuri of Kolkata is a tangy, spicy, crispy, yet nutritious, popular West Bengal street snack. It is a cousin of Maharashtra’s popular Bhel Puri, the only difference being that it doesn’t have a sweet chutney and is made of mustard oil. It is a delightful tea-time snack, too!