On Bourdain's Trail: 5 Regional Food Experiences In India

Smithsonian Magazine dubbed him the "original rock star" of the culinary world, and Gothamist labelled him "the culinary bad boy." Even after his death, American celebrity chef, author, and travel documentarian Anthony Bourdain remains an enigma. Bourdain, whose bestselling book 'Kitchen Confidential: Adventures in the Culinary Underbelly' was released in 2000, had visited India several times. Bourdain spent time in several places in the country, showcasing its diverse cuisine and culture throughout multiple tours and shows. In India, his favourite place was the Halal Market in Mumbai, where he said he experienced "just fantastic street food". 

Here's what he said: "I also had minced meat and eggs fried in chapati bread and brains. This is a good street for food. Vada-pav, or what I call the Bombay Burger, doesn't sound all that promising in theory, but that's the best thing I have ever eaten. It tastes delicious, and there is no meat in here at all. And, of course, I enjoyed the paan". Read more in an interview we did with the late Bourdain here.

Here are five regional foods Anthony Bourdain sampled while travelling in India. 

Palm Toddy in Kerala

Across Kerala, toddy is a favourite drink. In the early hours of every morning, toddy tappers climb palm trees, which are milked for sap. This is then used to make the slightly intoxicating toddy. Bourdain visited a local toddy shop in Kerala to sample the drink produced from the fermented sap of the palm flower. Along with the drink, he tried a variety of side dishes, including fish head curry, steamed pearl spot fish wrapped in banana leaves and served with rice, crab masala, mashed cassava, and puttu, a coconut and rice flour cylinder pressed and steamed. 

Muri in Kolkata

After watching a cricket match, Bourdain tried muri, a popular food in Kolkata. This Bengali classic is a puffed rice snack served with boiled chhole, chopped cucumber, onion, and mustard oil. In Kolkata, eating jhal muri is a way of life. Jhal muri is eaten anytime, anywhere: in the evenings with a cup of tea, during an 'adda' session, after a shopping or study session... It's one of those adaptable treats that people of all ages like. Some people prefer it spicy, while others avoid it entirely. 

Baida Roti in Mumbai

Bourdain enjoyed the famed baida roti while in Mumbai. It is a Mughlai delicacy traditionally packed with minced mutton and a shallow fried egg. The hefty, whole ingredients and the green chutney on the side create a superb dinner dish. 

Kulcha in Amritsar

After witnessing the Attari-Wagah border closing event between India and Pakistan, Bourdain tried the famous Amritsari kulcha because there's no better way to kick off a journey to Amritsar than with a traditional Amritsari kulcha. The flawlessly rolled and packed kulchas are traditionally eaten with spiced chhole (chickpea curry).  

Bhang Lassi in Jaisalmer

Bourdain encountered a local delicacy, bhang lassi, while exploring Jaisalmer. For him, this cannabis curd-based drink perfectly complements the breathtaking sunsets over the dunes. The leaves and stems of Indian hemp (Cannabis indica) are ground to make bhang, a traditional intoxicant. It can be taken as a pellet or blended into lassi or thandai.