Varanasi, one of the oldest continuously inhabited cities in the world,
offers a rich tapestry of culinary delights. The city’s street food reflects
its cultural diversity and historical depth, offering a variety of flavors and
textures that are a treat to the senses. Varanasi’s street food scene is a
vibrant mix of flavors, textures, and traditions. From the spicy and tangy
Tamatar Chaat to the creamy, dreamy Malaiyo, the city offers a culinary journey
that is as rich and diverse as its history. Each dish tells a story of the
city’s cultural heritage, making every bite a unique experience. Whether you
are a food connoisseur or a curious traveler, the street foods of Varanasi
promise a gastronomic adventure that is both satisfying and unforgettable.
Kachori Sabzi: Kachori Sabzi is a quintessential
Varanasi breakfast, loved by locals and tourists alike. This dish consists of
round, flaky pastries called kachoris, stuffed with a spicy mixture of lentils
or urad dal. These are deep-fried until golden and crispy. The kachoris are
served with a piping hot, tangy, and spicy potato curry (sabzi) that perfectly
complements the rich, flaky pastry. A variant called choti kachori, smaller in
size, is also popular. The dish is often garnished with green chilies and
coriander, making it a perfect blend of flavors and textures.
Chena Dahi Vada: A unique twist on the traditional dahi
vada, the Chena Dahi Vada of Varanasi is made from chena (paneer or fresh
cottage cheese). These soft, fluffy vadas are soaked in chilled, creamy yogurt
and topped with a drizzle of sweet tamarind chutney, spicy green chutney, and a
sprinkle of chaat masala and roasted cumin powder. The result is a delightful
balance of sweet, spicy, and tangy flavors, combined with the melt-in-the-mouth
texture of the vadas.
Tamatar Chaat: Tamatar Chaat is a spicy and tangy
street food unique to Varanasi. Made from mashed tomatoes cooked with boiled
potatoes, spices, and green chilies, this chaat is a burst of flavors. The
mixture is garnished with sev (crunchy chickpea noodles), chopped onions, fresh
coriander, and sometimes pomegranate seeds. It's served hot, making it a
perfect snack for any time of the day. The combination of soft tomatoes, crispy
sev, and aromatic spices makes Tamatar Chaat an irresistible treat.
Baati Chokha: Baati Chokha is a traditional dish
from the region, often associated with rustic, village-style cooking. Baati are
round wheat flour dough balls, baked or roasted until they are crisp on the
outside and soft inside. They are typically served with chokha, a mashed
vegetable preparation made from roasted eggplant (baingan), tomatoes, and potatoes,
flavored with mustard oil, garlic, and green chilies. This dish is usually
enjoyed with a dollop of ghee (clarified butter) on the baati, enhancing its
rich flavor and making it a wholesome meal.
Malaiyo: A seasonal delicacy available only
during the winter months, Malaiyo is a light and airy dessert that captures the
essence of Varanasi. It is made by churning milk and cream overnight and
letting it sit under the open sky to collect dew. The next morning, it is
flavored with saffron, cardamom, and a hint of sugar, resulting in a frothy,
creamy concoction that melts in the mouth. Often garnished with pistachios and
almonds, Malaiyo is a testament to the culinary artistry and tradition of the
city.
Chura Matar: Chura Matar is a simple yet
flavorful dish made from flattened rice (poha) and fresh green peas. The poha
is lightly sautéed with peas, mustard seeds, cumin, green chilies, ginger, and
a dash of lemon juice. This dish is often enjoyed during the winter season when
fresh peas are abundant. It's garnished with coriander leaves and sometimes
grated coconut, offering a refreshing, light, and healthy snack that's both
filling and delicious.
Banarasi Paan: While not a food in the traditional
sense, Banarasi Paan is an integral part of Varanasi's street food culture. A
betel leaf filled with a mixture of areca nut, slaked lime, and various sweet
and savory condiments, Banarasi Paan is a post-meal treat that aids digestion
and leaves a refreshing taste in the mouth. There are many variations,
including meetha (sweet) and sada (plain), each offering a unique experience.
The art of making and serving paan is a skill passed down through generations,
making it a cultural as well as a culinary delight.
Thandai: Thandai is a traditional cooling
beverage that holds a special place in Varanasi’s food culture, especially
during festivals like Holi and Mahashivratri. This drink is made from a mixture
of milk, sugar, almonds, fennel seeds, watermelon seeds, rose petals, pepper,
cardamom, saffron, and poppy seeds. The ingredients are ground into a fine
paste and mixed with milk to create a rich, aromatic drink. Sometimes, bhang
(cannabis) is added during certain festivals, making it a unique and
celebratory beverage. Served chilled, Thandai is both refreshing and nourishing.
Lassi: Varanasi's lassi is a rich, creamy yogurt-based drink,
often enjoyed as a refreshment on hot days. This thick, frothy beverage is
sweetened with sugar and flavored with rose water or cardamom. It’s usually
topped with a generous dollop of malai (cream) and sometimes garnished with dry
fruits like almonds and pistachios. Served in traditional earthenware cups,
lassi in Varanasi is not just a drink but an experience that reflects the
city’s culinary heritage.
Jalebi: No exploration of Varanasi’s street
food is complete without indulging in the syrupy sweetness of Jalebi. Made from
a batter of fermented flour, these spirals are deep-fried until crispy and then
soaked in sugar syrup flavored with saffron or cardamom. Jalebis are best
enjoyed hot and fresh, offering a delightful contrast of textures with a crispy
exterior and a juicy, syrupy interior. Often paired with Rabri (thickened
sweetened milk) for an extra indulgence, Jalebis are a popular treat enjoyed by
people of all ages.
In order to explore culinary variety and taste popular dishes, opt for Varanasi Food Tour by Optima Travels. Culinary tours of Varanasi are conducted either in the morning or in the evening. Both the time, different dishes are prepared for the foodies. For example, Malayyio is available only in the morning, that too in wee hours of the winter season. Similarly, Chaat is prepared in the evening. On the contrary, Paan is available every time.