Having food every day is a blessing. Exploring different types of food is an adventure. New tastes and cultures play an essential role in a wanderer’s life. The more you travel, the more you get to experience different flavors.
Food is essential, and taste also matters, but regional food has a separate fanbase. The regional ethnicity is far more necessary than anything. Different regions have different cuisines to explore; if you are a die-hard fan of such territorial food, this article will indeed introduce you to another new appetite.
Nimad, in the southwest of India, that is Madhya Pradesh, is a region known for its spirituality and its food, especially for its spiciness. The taste of every meal is so tangy that it cannot be eaten by everyone, specifically by outsiders. Nimad does not offer a wide variety of adventures for tourists, but its food is worth experiencing. Being a neighbour of Maharashtra, Nimadi food has a massive impact on Marathi food. The more you live in Nimad, the more you love the spiciness. Let’s get deep into the varied tastes that Nimad provides:
The light, delightful evening snack of Nimad is its Sev Parmal. The rice known as Murmure, called Parmal in Nimad, is puffed rice with a faded taste, but it becomes spicy when mixed with Sev.
Sev parmal does look like Bhel, but it’s slightly different. While Bhel is made with many things such as namkeen, chilli, and tomato juice, Sev Parmal is customised accordingly; Nimadis mix sev parmal with sev parmal and pour onion and tomato on it. You can mix it with namkeen in the absence of sev or eat sev parmal, with no onions or tomatoes. Sev parmal is easy–to–make snack preferred by everyone. Sev parmal gives pleasure at a low price and can be made in not more than two minutes.
You will be a fan of Nimadi food if you try this once. It is a street food of Nimad, hot and peppery, and sometimes sour. It is a treat. Garadu can be made at home, but the taste that street shops meet is exclusive. Raw Garadu seems to be like a sweet potato, but it appears to be triangular or square with changed brown colour when cooked. Garadu, a winter delicacy of Nimad, is made in boiling water till it is deep-fried in groundnut oil and served after sprinkling lemon and some spices. Garadu is undoubtedly a mouth-watering item for your taste buds.
Nimadi food is incomplete without this fantastic delicious item. You might have tried Daal Baati or Daal Baafla, but daal paniye is far ahead. Corn flour or maise flour is used to make paniye, while daal is made with a mix of pulses, mainly Urad daal and Mung Daal. It is a traditional tribal cuisine, served with onion and chutney. Paniye is golden–brown in colour, having the same look as Daal Baati, but not the same taste. Daal paniye is available easily at every shop in the Nimad region. Even its smell can make your mouth watery. Daal Paniye, undoubtedly, is the best among all.
Who doesn’t admire Parathas?
The bizarre recipe of this paratha makes it distinctive. When the newly harvested Moong daal or Green Gram Dal is brought, it is sent to make the Khada Moong Daal Paratha. It is a part of Rajasthani cuisine but can be found at all the places in Nimad. The green daal is mixed flour, onions, mashed potatoes, garam masala, coriander leaves and chilli powder and turns out to be golden brown.
Green Daal Paratha helps lose weight and could also be sent in a lunch box to your child. It is a valuable food item that is easy and quick to make at any time. The Khada Paratha can be included in your new diet chart!
The jaggery sev is the sweetest thing you can have in the Nimad region. It is made with jaggery and chickpea flour, being reddish. Originally known as “Gudd Ki Sev”, it is sold in street shops or at thelas by the hawkers and vendors. This sev appears to be pleasing and satisfying and is more prevalent among children. Madhya Pradesh is known for its tribals, and the Gudd Sev is very dear to them. So the amount of this sev sold daily is unimaginable.
You must try this food item if you ever visit the Nimad region, it seems similar to Gaathiya, the Gujarati snack, but the colour and taste vary a lot. Gaathiya has a faded taste, but Gudd Sev is sweet.
Another lunch box item for your children, thecha, is eaten with paranthas or chapattis. Thecha is also made in Maharashtra and Rajasthan, followed by Madhya Pradesh. As easy as pie, thecha is made of garlic, oil and green chillies. The Nimadis make sure to make it so spicy that tears might roll down your eyes! Green in colour, it is a quick-cooking item if you have “lazy days”. Thecha is loved by all Nimadis, especially during winters. It is like a green chutney complementary to any meal. By tasting Thecha, you can assume the level of tanginess Nimadis have in their food.
Nimad has varied tastes, and the food is yummy! Nimadi is nearer to the Malwa region (Indore), which is the food capital, so the food is automatically influenced by Malwa. Nimad is a significant producer of wheat and chillies. Nimad is considered to be one of the highest chillies producers of the state. A tribal region with spicy food is something you must explore! There is no comparison with the taste and uniqueness Nimad has.
It might not have much to offer as its own, but its impacts on various regions are something to be proud of. You can easily make these dishes at your home and have a fun time cooking them!