Malwa Cuisine of Madhya Pradesh - A Tinge of Rich Flavours!

Welcome to the heart of India, where every bite is a flavourful journey through centuries of rich history and diverse cultures. In this first part of our Madhya Pradesh's Cuisine series, let's embark on a culinary adventure through the enchanting land of Malwa, where royal flavours, street food delights, and sweet symphonies converge to create an unforgettable gastronomic experience.

Malwa: A Tapestry of Flavours

Malwa, a region renowned for its royal Sailana cuisine, offers a culinary experience that seamlessly blends the flavours of Gujarat, Maharashtra, and Rajasthan. Traditionally fueled by gluten-free Jowar, the region embraced wheat post the Green Revolution, paving the way for a diverse array of dishes. One of the gems of Malwa cuisine is "Bhutte ka Kees," a delectable preparation of grated corn cooked in a harmonious blend of ghee, milk, and spices. The region boasts other culinary treasures like Poha, Jalebi, Dal Bafla, Papad ki Sabji, Sabudana Khichdi, Palak Poori & Aloo Sabji, Matar Pulao, Gosht Korma, and Chakki Ki Shak (similar to Rajasthan's Gatte ki Sabzi).

Street Food Extravaganza in Indore

For street food enthusiasts, Indore is a haven that beckons with its streets adorned with flavours. Begin your culinary journey with a visit to Chappan Dukan, a culinary paradise boasting 56 stalls that tantalise taste buds with local namkeens, Garadu ki Chaat (sweet potatoes deep-fried or baked, then sprinkled with a hot and tangy spice mix), Johny's Hotdogs, and much more to make you fall in love with the local delicacies of Indore.

As the sun sets, Sarafa Market, a jewellery market in the daytime, becomes a haven for food lovers at night, offering a variety of feasts like flying Dahi Bade, Sabudana Khichdi, Khopra Patties, and regional sweets like Khopra Pak, Malpua, Jalebi-Rabdi, and Imarti. These culinary delights aren't confined to Indore; you can savour them in the corners of Ujjain, Khandwa, Bhopal, and beyond.

Vegetarian Delights of Malwa Cuisine

Indulge in the vibrant world of vegetarian delights within Malwa cuisine, where every dish tells a story of flavour and tradition. Begin your culinary journey with the iconic Indori Poha, a breakfast delicacy synonymous with Indore, served alongside jalebi and sev, and generously topped with jeerawan - a spicy and tangy powder.

Indori Poha is distinct from the Maharashtrian version as it incorporates a hint of sugar, and unlike the Maharashtrian Poha, onions are not the dominating ingredient in the Indori version.

Explore the rich tapestry of tastes with Malwa's Dal Bafla, which is first boiled and then cooked, unlike the Rajasthani Dal Bati. Additionally, the flavour of Dal is more subtle in the Malwa region when compared to the Rajasthani Dal.

A Sweet Symphony: Indore's Shikanji

In the royal city of Indore, the culinary journey is incomplete without indulging in the legendary Shahi Shikanji. While you may have tasted tangy lemon Shikanji elsewhere, this signature drink is a thick and sweet milkshake enriched with dry fruits, standing as a testament to the city's profound love for sweets. Slow-cooked for several hours with saffron, cardamom, mace, nutmeg, raisins, yoghurt, and milk, it's a blend of flavours that captivates the senses.

Beyond Indore: Culinary Charms of Ujjain, Mandu, and Burhanpur

In Ujjain, relish the traditional bread of Malwa, Bafla, boiled and roasted over dung cake fires, served with Dal, Kadhi, Aloo Sabzi, and Laddoos (made using the Bafla dough). Venture to Mandu for specialities like Malwa ka Bhatta Bharta (baingan bharta), Ghuian (arbi) ki sabzi, and the special Paniya, another version of Dal Bati. Paniya consists of maize flour cakes sandwiched between aakde ke patte, two leaves of the aak plant, and roasted on an open fire of dried cowpat. This method prevents the cakes from burning, and the aak leaves add a unique flavour. 

Journeying further south to Burhanpur, indulge in the unforgettable Mawa Jalebi. Distinguished by its unique preparation, the batter is crafted with Mawa or Khoya, blended with a hint of arrowroot (starch extracted from rootstock), and deep-fried in piping hot oil. The outcome? A delectable, dark brown, thick jalebi that retains the classic shape but delights the palate with a taste reminiscent of a gulab jamun. 

Malwa Magic: A Culinary Odyssey Awaits!

As you traverse the culinary landscape of Malwa, each dish tells a story of traditions, flavours, and a rich heritage. Get ready to be captivated by the magic of Malwa's gastronomic wonders, because your palate deserves nothing less than the extraordinary, and Malwa delivers just that. 

Stay tuned for the next part of our Madhya Pradesh Cuisine series, where we'll unravel more culinary treasures from this enchanting state!