Baal Mithai

Apart from beautiful Joshis, Pants, Upadhyays, Sahs and Nautiyals, the hills of Uttrakhand(which was Uttaranchal till 3 days back) have also produced an outrageously delicious sweet delicacy called Baal Mithai.

Unfortunately, most non-pahadis outside the precinct of Almora and thereabouts are oblivious about it, but not me. This is because one of my closest buddies is an Upadhyay himself. Till I was a resident of Lucknow, I have enjoyed this heavenly sweet after every summer break when Uppadhyas would pack their bags to the cool climes of Pithauragarh, and on the way back will bring this manna for waiting us. God bless them.

The perplexing part is that there are no pretenders to the throne in other cities - the copycats - who will make the Bikaneri Shevs in Calcutta, and calls it Haldiram Nagpurwale, or that junkie in Pune who makes a mess of potatoes, and calls it Lucknow Ki Chat. But probably that is a blessing in disguise because then authenticity remains and consumer is not left with bad taste in mouth - literally.

About ingredients. Its brownish in colour, cuboidal in shape, laced with abundant servings of sugar cloaked Khas Khas seeds on the six surfaces.The sweet it self is made up of roasted Khoya, but believe me folks - this brown Khoya stuff is different from famous brown Brijwasi's(Mathura)Peda, or brown Benarasi Kalakand. It's just different.

Hardish just it may seem, it not just dissolves - it evaporates in the mouth. The sugar coated Khas seeds gives another twist to the taste - the crunchy effect while chewing. The khas-sugar combination also helps in keeping mouth wet while devouring this relatively dry sweet.

I hope I have developed enough interest and awareness about this yummy. If you plan to travel to Uttarakhand, or have a pahadi friend who might have come back from home recently - go fetch it. I am sure s/he may have a handful of same perched safely around some corner. At first sight it may look like fungal growth, but its not. Khas khas is herb and has medicinal properties, which insures long shelf life of this sweet.

City Specials

Having been travelled to many cities, and even if not travelled, one does get an idea what are the special gourmet delicacies of various cities. Here is what I think of them. Reader's suggestions, are welcome.

Pune: Bakerwadis, WadaPav, Modhak, Kayani Baker’s Shrewsbury biscuits, Chittale Bandu's Amra Barfi, Karachi SweetMart, Lakshminarian's Chiwda.

Lucknow:
Dussehri, Lucknawi, Chausa, Langda Mangoes(in total 1300 varieties, ahem, including names like Kali Ghata, Badlur Asmar, Suhagsisi, Shyam Sunder, Kelwa Misri);

Tunde's Shami, Seekh, Boti, Kakori, Patili, Ghutwa and Galawati Kebabs;

Dum Korma, Dum Murg, Dum Biryani, Roomali Roti, Nahari Kulcha, Warqi Paratha, Sheermal, Dahi-Tikki-Chaat, Falooda Kulfi, Revadiayan.

Kanpur: Badnaam Besan-MotiChoor Ladoo, Kajoo Barfi, Makhan Singh's Biryani, Dosa at IIT-Gate, Malai Paan at Birhana Road.

Varanasi: Kalakand, Barfi Sweets, Chaat, Banarasi Paan(Betel leaf), Nimmish.

Kolkotta: Roshugulla, Mishthi Doi, Paan(Betel leaf), Chum Chum.

Delhi: Paratha at Paranthe Wali Gali, Chaat at Bengali Market and Sunder Nagar, Bhelpuri at Greater Kailash and Sweetmeats from Annapoorna and Ghantewala.

Allahabad: Guavas.
Nagpur: Oranges, Haldiram
Jaipur: Ghevar
Agra: Petha
Mathura: Brijwasi's Peda
Orai: Gulab Jamun
Mumbai: Bhelpuri, Pav Bhaji, Bombay Halwa.
Hyderabad: Biryani.

I know this list is grossly incomplete. But that's exactly the time I have. Keep suggesting.

Added after suggestions

Ahmedabad: Dhokla, Undhiyu, Khandvi, Mohanthal, Patra, Khichadi Kadhi.
Hardwar: Chotiwala's Chholle Kulche.
Goa: Vindaloo, Fish Curry, Pheni.
Dehradoon: Leechies, Stickjaws from Kwality.
Mahabaleshwar: Strawberries.