[Lifestyle] Chef Vikas Khanna calls this Odia street food ‘a genius dish’; know more

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Celebrity chef Vikas Khanna’s culinary journey has taken him across the world, allowing him to explore and savour a myriad of flavours from different cultures and cuisines. However, it is a humble yet delicious dish from the eastern Indian state of Odisha that has captured his heart. During an episode of The Ranveer Show podcast, Khanna revealed his fondness for this po[CENSORED]r Cuttack street food. “Odisha cuisine my God, main kaise kisi ko batau ki dahi bara aloo dum ek recipe hai jo maine khaai abhi Odisha mein (“Odisha cuisine my God, how do I tell you that dahi bara aloo dum is a recipe that I tried recently in Odisha”),” he said. “It’s like a genius dish.”He joked with the podcast host about not understanding the bizarre combination of dahi bara and aloo dum, initially. When Khanna saw how the dish was prepared, “I’m like this is not going to work for me.” But, after tasting the dish, his opinion completely changed. “I love this place,” he said. Cultural significance of dahi bara aloo dum in Odisha’s culinary heritage Kanikka Malhotra, consultant dietician and certified diabetes educator elaborates, “Dahi bara aloo dum holds a special place in Odisha’s culinary scene for a couple of reasons. Often called the ‘vada pav of Odisha’, dahi bara aloo dum transcends social strata. It’s enjoyed for breakfast, as a snack, or even for dinner.”The dish is a delightful combination of textures and tastes. The fluffy lentil fritters (dahi bara) soak in the cool yoghurt dip, providing a contrast to the rich and spicy potato curry (aloo dum). The sweet and tangy elements along with the contrasting temperatures make it a truly special experience,” she adds. Unique flavours and ingredients of dahi bara aloo dum Malhotra says, “For someone with a vast culinary repertoire, dahi bara aloo dum‘s appeal lies in its surprising combination of textures, temperatures, and flavours, all achieved with a relatively simple set of ingredients.”Play of Textures: The dish offers a delightful textural contrast. The fluffy and slightly crispy dahi bara soften as they soak in the cool yoghurt dip. This stands in stark comparison to the aloo dum, where the potatoes are cooked until tender but retain a slight bite, enveloped in a rich and flavourful gravy. Temperature Symphony: The cool and refreshing yoghurt dip acts as a counterpoint to the warm aloo dum. This temperature contrast adds another layer of interest to the overall experience, making each bite refreshing and engaging.Tangy and Savoury Fusion: The yoghurt dip provides a refreshing tang, while the aloo dum offers a rich and savoury taste profile from the blend of spices and tomatoes. This interplay of flavours prevents the dish from becoming monotonous.

https://indianexpress.com/article/lifestyle/food-wine/chef-vikas-khanna-odisha-dahi-bara-aloo-dum-street-food-9355012/