Jilebi and Vada-pau make it to a list of 50 of the best street foods in Asia

Street foods have become the norms in any country. The world today has much to offer and one of these is the mouthwatering street foods. Those who operate these joints try their utmost to promote the cuisine unique to their own country. These could be in the raw or fried, baked, or even refrigerated. A list of 50 of the best street foods in Asia shows jilebi and vada pav as favorites of India. For our neighbor Pakistan, it is falooda and for Bangladesh, it is fuchka. Both are favorites of India also.

Jilebi is a sweet and people in Kolkata and Bengal love to take it as a part of breakfast. It is easy to make and cheap. Obviously, there are many takers and a combination of kachuri and jilebi is always on the cards for the common man. Kachuri is also very popular and ovens begin making these items even before the day breaks. Customers literally queue up to share the hot kachuris with a few jilebi. In Maharashtra, jilebis do not find a place at breakfast but are a welcome treat later in the day. They also appear during marriage feasts.

Vada pav is an Indian version of the burger and is popular in Mumbai. The outer portion is a bread-like casing stuffed with a mixture of mashed potato, onion, chilly, chopped coriander leaves and spices. The mixture is made into balls. These are then dipped in a batter of besan (powdered gram) and are deep-fried. Each of these balls is then stuffed into the bread (better known as pav) and then served.

Other street foods country wise (alphabetically) are –

Bangladesh – Fuchka
Bhutan - Ema datshi
Brunei - Kuih cincin
Cambodia - Lort cha
China - Jianbing, Jiaozi, Laping, Tibet, Rou jia mo, Xiao long bao
Hong Kong - Cheong fun, Curry fish balls, Egg waffles
Indonesia - Gado gado, Getuk, Kerak telor
Japan - Sofuto kurimu, Takoyaki, Yakitori
Laos - Khao jee, Nam khao
Malaysia - Asam laksa, Nasi lemak, Rojak
Maldives - Kavaabu, Khuushuur
Myanmar - Lahpet thoke, Mohinga
Nepal - Momos,
Pakistan - Bun kebab, Falooda,
Philippines - Halo-halo, Kwek kwek
Sri Lanka - Achcharu, Hoppers
Singapore - Chili crab, Kaya toast
South Korea - Kimbap, Tteokbokki
Thailand - Crab omelets, Khao soi, Sai krok Isan
Taiwan - Salt & pepper fried chicken, Stinky tofu
Vietnam - Banh mi, Iced coffee, Pho

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Street foods for breakfast in Kolkata

People of Kolkata love to have breakfast in the form of singara (samosa) or kachuri and jiipi (jilebi). This is a combination that many households follow even though they might have regular breakfast later. The bottom line is their inherent weakness for these items. Believe it or not, the vendors begin their activities much before the day breaks. The singara and kachuri are deep fried stuff and require some preparatory work. Once they are ready, the items vanish before the snap of the finger. The next batch of customers have no other option but to wait.

As to the jilebis – these are sweet. Those who live in Kolkata love sweets. Yes, many of them know that these are harmful to health, especially those who are diabetic. In spite of this, they feel items like jiliebis can bring zing into life. This item are fried in full view of the public. They are then immersed in a huge container of sugar syrup, removed and sold to the customers. These, like the singara and kachuri, are fast moving items and vanish in the twinkling of the eye. Those who arrive late have to repent.

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Bengalis love hinger kachuri and chholar dal

Chana or gram or chick peas can be used to create the beautiful dish of chana dal. It is made all over the country but, the Bengalis have perfected the art and any girl can win over any boy if she is adept at kneading the flour into a dough and stuffing it suitably with a concoction that has the pungent hing or asafoetida mixed into the filling.
The filling is usually of boiled biuli or udad dal that is dried in a pan and spices added to enhance the taste and flavor. Once fried, these tiny balls of flattened dough swell up and attract the food lovers.

Bengalis refer to chana dal as chholar dal – it can be cooked as ordinary dal and garnished with coconut cubes and red chili fried in mustard oil. This out-of-this-world stuff when poured in the container of the cooked dal spreads a heavenly aroma that is difficult to resist.
Such chholar dal tastes great with hinger kachuri – in some parts of Kolkata, locals depend on this combination for breakfast and the shopkeepers have a hard time to cater to the demands. The hinger kachuri gets its name from hing or asafoetida which is a must that is added to the dough. Once the kachuris are deep fried and served with the accompanying chhoar dal, it transforms into a feast meant for the King.
Of course, the unique taste that one would relish in the shops can never be replicated in the kitchen – the environment has a major role to play. Many might scoff at the surroundings and harbor fears of falling sick, but, there are many ardent followers who would travel miles to get to the outlet of his choice and eat his favorite hinger kachuri with chholar dal. (to be continued …)


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