Dadra and Nagar Haveli, situated in western India, is a district within the Indian union territory of Dadra and Nagar Haveli and Daman and Diu. Geographically, it comprises two distinct entities: Nagar Haveli, wedged between Maharashtra and Gujarat, and a smaller enclave known as Dadra, surrounded by Gujarat. The local cuisine draws inspiration from Gujarat, and given its proximity to the sea, seafood holds a significant place in their culinary traditions, along with a touch of Portuguese influence.
- Khaman Dhokla - Khaman is a popular dish in Dadra and Nagar Haveli, prepared from soaked and freshly ground channa dal or channa flour, also known as gram flour or besan, which is slight yellowish in color. Dhokla, on the other hand, is a vegetarian food item originating from the Indian state of Gujarat. It is made by fermenting a batter consisting of rice and split chickpeas. Dhokla can be enjoyed as a breakfast item, a main course, a side dish, or even as a snack.
- Ubadiyu - Ubadiyu, a well-known winter delicacy, bears a close resemblance to the famous Gujarati dish called Undhiyu. Ubadiyu is a must have dish when coming to Dadra and Nagar Haveli. It comprises a medley of green vegetables such as potatoes, yams, beans, and various herbs. These ingredients are cooked in earthen pots over wood fires, imparting an authentic smoky flavor. The dish is often accompanied by a glass of buttermilk with a hint of turmeric, enhancing the overall experience.
- Khatta Meetha Bhaat - Khatta Meeta Bhaat is a very simple yet delicious and satisfying dish. Spongy khamans have been soaked in a delightful mixture of sugar and lime juice, infusing them with a distinct street-style taste. A final touch of tadka, or tempering, adds another layer of flavor to the khamans. The infusion of the sugar-lime solution creates an entirely new and surprising flavor profile.
- Doodhpak - Doodhpak is a dessert made by simmering rice with milk and sugar, enriched with the fragrance of cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a sweet conclusion to a meal. This delightful dish, accompanied by pooris, consists of slow-boiled milk, thickened and sweetened to perfection, and garnished with finely chopped almonds.
- Aamras - Aamras, also known as Amras, refers to the pulp of the tropical fruit Mango, relished widely in India. The ripe fruit's pulp is extracted by hand and enjoyed along with Chapati, a traditional Indian bread. Occasionally, ghee (clarified butter) and milk are added to enhance its flavor. Sugar is also used to achieve the desired level of sweetness.
- Ghari or Surati Ghari - Ghari, or Surati Ghari, is a delightful sweet dish hailing from the Gujarati cuisine, specifically from the region of Surat. Ghari is made from a batter consisting of puri, milk mawa (solidified milk), ghee, and sugar. The batter is shaped into round forms and filled with a sweet filling, traditionally savored during the Chandani Padva festival. It is also available in a variety of flavors, such as pistachio, almond-cardamom, and mawa.
- Silver Pomfret Fry - When silver pomfret, the largest of its kind found in the country, is marinated with house spices and deep-fried, it becomes an absolute delight to savor at any time of the day.
- Penn de Calamari Pasta - This visually appealing dish gives the impression of extensive effort and offers a rich taste that requires no accompaniments. It is popular dish in Daman and Diu and has brought that here with more enriched flavors. It features creamy and spicy calamari in a white wine sauce served over pasta. Perfect for a cozy dinner for two, but easily adaptable for larger portions. Complete the meal with the remaining wine for a truly satisfying experience.
