Curds Cuisine of India

Dahi, Indian curd, is a well known fermented milk product consumed by large sections of the population through out the country. Read to know how many types food of curd and its food is being served to India.

• Mishti Dahi

  Mishti Doi is a fermented sweet doi from and common in the states of Odisha and West Bengal in India, and in Bangladesh in Southern Asia. The chain of Annapurna Sweets in West Bengal and Delhi is known for its Mishti Doi. As Dahi is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.

• Buffalo curd
  It is a traditional type of dahi prepared from buffalo milk. It is popular throughout India. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. The Curd is poured into clay pots. These are sealed by wrapping a piece of paper over the pot and allowing it to stand for 12 hours.
• Dahi Machha
  This is a traditional Oriya delicacy made of fish in a spicy yogurt based sauce. Dahi Machha Jhola is eaten usually served with rice as an accompaniment. Before being served, chopped fresh cilantro may be sprinkled on top for added flavour as well as enhanced appearance. The kinds of fish that typically used in Oriya households are Hilsa (called Ilisi), Rohu (called Rohi), and Catla (called Bhakura). Apart from these, there are some very famous small sized fish that are normally favoured over others.
• Dahi Vada
  Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi vadas are urad dal delicious balls that are smothered with creamy fresh curds and sprinkled with spices like chili powder, cumin powder, chaat masala or black salt and liberally doused having a tangy-sweet tamarind chutney. It’s also known as   Perugu garellu in Telugu and Thayir vada in Tamil.  The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

   

• Dahi Puri
  Dahi Puri, is a snack which is especially popular in the state of Maharashtra, India. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.
• Dahi Baigana
  This is an Odia dish prepared from dahi & eggplant especially during festivals. This dish can be prepared without using onion and garlic. Some variation of Dahi baigana is seen in Kashmiri cuisine as the Kashmiri version adds spice paste and a lot of chilli powder to the dish. Such preparation is somewhat golden rather than being yellowish white.