I wish I could tell you more about the food but I can't remember the item names and lack the food-specific vocabulary to do them justice.
The local cuisine here in the south of India tends to involve a lot of rice and little wheat. Naan, for example is a northern thing.
Yesterday's lunch included small samplings of thick veggie stews, both eaten by tearing off a strip of a thick tortilla-like bread, then scooping up & eating. (BTW, one typically only touches food with the right hand. Good thing I had been warned about that before committing a local faux pas.) We also had small logs --think of something the thickness of a hotdog weiner cut about two inches long-- composed of various vegetables rolled & compressed together.
The potatoes were served in small bite-sized chunks, coated with hot spices and grilled. Likewise, the fish portions at another station were spiced hot and appeared to have been pan seared.
There are typically 2-3 different types of rice at the buffet. Not just different methods of preparation, but different rices such as a medium length thin grain rice and a coarser, long grain thick rice. I'm sure the locals have as many different names for rice as Canadians do for snow. :-)
A thin green soup was served very hot in a very small cup, about double the size of a shot glass. Not sure what it was, but it tasted vaguely of pea soup.
I'm not a fan of yogurt which is served as an appetizer, a side dish and a dessert in different recipes, so I don't have much to report on that.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2012-02-07 07:19 am (UTC)The local cuisine here in the south of India tends to involve a lot of rice and little wheat. Naan, for example is a northern thing.
Yesterday's lunch included small samplings of thick veggie stews, both eaten by tearing off a strip of a thick tortilla-like bread, then scooping up & eating. (BTW, one typically only touches food with the right hand. Good thing I had been warned about that before committing a local faux pas.) We also had small logs --think of something the thickness of a hotdog weiner cut about two inches long-- composed of various vegetables rolled & compressed together.
The potatoes were served in small bite-sized chunks, coated with hot spices and grilled. Likewise, the fish portions at another station were spiced hot and appeared to have been pan seared.
There are typically 2-3 different types of rice at the buffet. Not just different methods of preparation, but different rices such as a medium length thin grain rice and a coarser, long grain thick rice. I'm sure the locals have as many different names for rice as Canadians do for snow. :-)
A thin green soup was served very hot in a very small cup, about double the size of a shot glass. Not sure what it was, but it tasted vaguely of pea soup.
I'm not a fan of yogurt which is served as an appetizer, a side dish and a dessert in different recipes, so I don't have much to report on that.