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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Durga Puja and a trip to the sea beach of Digha

One of the favorite festivals of Bengalis is the Durga Puja. The festivities go on for four days and many Bengalis take the opportunity to visit the sea beach of Digha. There are any number of hotels and Digha tourism tries to cater to a whole range of visitors. These provide the visitors with innumerable options. A few tips worth following are to reserve a hotel in advance suitable to your pocket. There are any number of websites that are loaded with options. There are packages for making local trips to enjoy the holidays to the maximum. West Bengal Tourism department provides an insight into places to see and enjoy in Digha, a seaside place to spend some time with family and friends.

Durga Puja is the festive season when Bengalis enjoy a long holiday. Hence, many of those who plan to spend it on the seaside opt for Digha. It is accessible by train or by bus or by hired vehicles. The list of dos and don’ts are not many. How can you enjoy Durga Puja at affordably priced hotel in Digha? It is necessary that you book the hotel accommodation in advance, preferably online. In case there are children, it is better to select a hotel that offers facilities for kids’ activity. In case there are elderly persons, it helps if pickup and drop facilities are available from the railway station. As to food, try to avoid street food. They might appear attractive but may not follow the guidelines of hygiene. It would be wise to rely on the lip-smacking seafood served at the hotels.

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Eggs are an integral part of street foods

Over the years, street foods have invaded our lives. Any city in India or abroad boasts of a large variety of eatables and usually eggs play an important if not vital role. Eggs have always been a part of the menu right from the bachelor days. From simple boiled eggs to omelette and poach with the bright yellow undamaged yolk side up, eggs have always been the attraction. Boiled egg is the easiest to prepare – all it needs is a container to hold the egg, water and a heating medium like the gas stove or an electric heater. The omelette is a tasty dish – apart from the egg, there has to be additives that make the final product more tasty and attractive. These are usually onion, green chili, salt, coriander leaves and of course oil to fry. When it comes to the regular kitchen, eggs transform into scrambled eggs or egg curry or egg do-piazza.

Then there are the egg rolls one can find on display on trollies at street corners in Kolkata. Once upon a time, these used to be a craze but with the entry of other options like South Indian fast foods (the idli, dosa, upama, uthappa etcetera) and Chinese fast foods (the noodles, mo-mo chili chicken etcetera) there has emerged variety. Many have become self employed and these have solved the unemployment issue to a large extent. Coming back to eggs, one cannot ignore the delicious but difficult to prepare mughlai paratha – these require expertise. There is also the vanilla flavored egg puddings that are wonderful desserts. Of course, one cannot imagine cakes minus eggs. At times, the egg whites are beaten up and go to make the icing on cakes.

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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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Street foods are popular even in Singapore

Singapore is a country in South East Asia and a major travel destination. It is well connected with major cities in the world and caters to the global community. Hence, at any point of time, there are people from different parts of the world in Singapore. They interact with the locals in search of dishes that appeal to the taste buds. In order to meet this demand, there are hundreds of street food outlets that offer exotic dishes. These could be minced meat noodles or oyster omelet or fried noodles with seafood and eggs. These are a few of the out-of-this-world dishes. Many more are available in Singapore Street Food Guide

Minced meat noodles are nothing but a dish of noodles with toppings of minced pork, liver, meat or fish balls, fish cake slices. A vinegar-braised sauce comes along with the dish. Then there is the oyster omelet. The locals love this preparation. These have lots of eggs and a special vinegar chilli – ideal for breakfast. Another attraction for foodies is fried noodles with seafood and egg. It is a combination of fried egg noodles and rice noodles with prawn, fried pork fat, fish cake, and squids.


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Street foods have become a common feature even in Hong Kong

Thanks to television, the world has entered our drawing rooms. From our experience, we know a bit about India and the street foods that tickle our taste buds. Now let us have a look at Hong Kong. Some of its favorite street foods are fish balls, egg tarts, roast goose and pork buns. Then there are Cantonese deserts and local snacks of Hong Kong. Apart from these, there is the rice noodle rolls. These are a sort of snack. The first step is to douse them in sweet sauce, peanut sauce, soy sauce, and chilli sauce. Then comes the sprinkling of sesame seeds followed by steaming before being served hot on the street. To know more about street foods of Hong Kong try this link Where to get the best street food in Hong Kong

There are innumerable TV channels that try to meet the curiosity of food lovers and foodies. They are foodicted and those who run these channels offer an insight into the wide variety of dishes that are irresistible to many. These food outlets are there in Europe, America, Asia and those who love to travel like to carry back memories of exotic dishes. Some of them love to experiment and come up with their own version of a well-known dish.


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Street foods from Kolkata to Mumbai, Delhi and beyond

The social media loves to showcase street foods from all corners of India and also from abroad. There are prestigious hotels and restaurants that cater to one section of society. However, those who operate outlets of street foods are in a class of their own. They love to experiment with food and offer unique dishes that mesmerize their customers who keep coming back for more. The word spreads and people throng to the counters – sometimes they come as individuals, or with their near and dear ones to share a few moments of tasting the preparations.

Mumbai is famous for its bhel puri. This is similar to the jhal muri of Kolkata. Both are dry mixtures of a whole lot of ingredients. The bhel puri is usually served on paper plates while the jhal muri is served in open-mouthed paper packets known as thongas. Then there is the fuchkas of Kolkata aka gol guppa in Delhi and pani puri in Mumbai. The product is the same. Crisp balls made of flour and stuffed with a mixture of mashed potatoes and other ingredients. The combination is dipped in a liquid before being served to the customer. And – there is always a queue of them around the person who keeps count of the items sold.


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Street food rules the roost, regular food joints must innovate to survive

Street foods have become a craze not only in India but also all over the world. It is difficult to pinpoint the exact time when the first street food outlet was born. There used to be jhal muri and fuchka at locations that had attractive footfalls like in front of cinema halls or parks. As far as my memory goes, one of the first street food outlets appeared in Kolkata in the 1970s. They came in the form of handcarts and the products used to be egg rolls. The owner was usually an unemployed young man who chose this method to earn a living. He did not have to pay any rent, employ people, or provide any seating arrangement. In fact, his overheads were minimum. He had to have adequate stock of ingredients like eggs, flour, cooking oil, onions, chilies, utensils, kerosene stove and kerosene etcetera. LPG was non-existent in those days. Of course, he might have had the blessings of people who matter. The fact is that the culture spread like wildfire. Restaurants had to innovate in order to survive the challenges posed by street food.

Taking food on the roadside with a background music of honking vehicles is a unique experience. The men and women who are clamoring for the food would be strangers and the heady fragrance of perfume might create a spell. It might force you to turn your head around for a moment. In the early days, street food outlets would open in the evening and the only problem would be the rainy season. However, with the passage of time things have changed. (To be continued ..)

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A street food named jhal muri

Jhal muri is a street food that is unique to Kolkata – it has been there for ages and no one can really remember who invented this recipe. It is a very simple recipe and requires no cooking as such. It is a ready to eat mixture that is usually prepared and served to the customers on demand. It is always fresh and a delicious preparation that used to, once upon a time, be the catalyst for relationships between the boys and the girls – in the days when social networking, as we now know it, was nonexistent.
The art of making jhal muri is a well-kept secret of those who have mastered the art. Way back in the 1950s and 1960s, the sellers, wearing ghungroos (bells) around their ankles, would go about the neighborhood. The very sound of the bells was music to the ears and children would flock to the source of the jingling to get in queue and lay hands on the jhal muri packets.

These packets would be made of paper, mostly large size pages of magazines.
As to the ingredients – most important was the fluffed rice of muri. The dispenser of the concoction would put a fistful of muri into a container which would usually be a can that once held oil or ghee or some such product.
Then would follow a whole lot of ingredients like tiny pieces of onions, green chili, fried groundnuts, and a few other exotic items. He would then sprinkle a few drops of mustard oil in the container and stir the ingredients with a large spoon.
And – then he would remove a packet, pour the jhal muri into it and serve with a flourish. Usually, the quantity of jhal muri prepared would depend on the number of customers at that point of time.
Incidentally, jhal muri vendors are also seen in trains bound for Kolkata – they board the trains when they enter the borders of West Bengal and the long distance passengers are their patrons because jhal muri is an identity of Bengalis. (to be continued …)

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