We live in a highly globalized era- where the streets of Venice are more familiar than the ghats of Varanasi, where the Pizza is more familiar to us than the Panjiri, where Guacamole seems closer home than Gajar ka Halwa. In this day and age, we explore some dishes which are less known to us Indians, and how we can get their pronunciation correct.
1. Bhutte Ka Kees
How to say it– Bhu-tte kaa Khi-ss
Where it’s from– Madhya Pradesh
Corn has a unique ability to easily modify itself into whatever form it is required to take. This speciality from India’s heartland uses this particular property to its best advantage. This street food snack from Madhya Pradesh is prepared by adding milk to grated corn, while frying it with mustard and cumin seeds. The housewives pronounce the “Khees” as “Khi-ss”, as in “miss”.
2. Potoler Dolma
How to say it– Paw-Toh-Layr/Dohl-ma
Where it’s from– Bengal
This dish made from parwal or pointed gourd, is important to Bengali food as the fish. Parwal is stuffed with a number of things to choose from, be it cottage cheese, minced meat, prawns. After stuffing, it is cooked in an onion-based gravy, but not too much to make sure the gourd’s original flavours remain intact. To get the pronunciation correct, just focus on the three o’s on the dish name. All three are different, the first one is like in horror, the second one as in though, and the third one as in kohl.
How to Say it: Goh-ja-Avah-La-Kkhi
Where it’s from: Karnataka
Gojja means curry, and avalakki means beaten rice or poha, as we better know it. It is essentially the same dish, except that it uses some additional ingredients such as jaggery, coconut, and rasam powder. There is a sub-regional variant in this as well- as there is separate kind of Gojavalakki in the Mangalorean and Malnad region. Say it rapidly two or three times, and you’ll get the hang of how its pronounced.
4. Sali per Eedu
How to say it: Suh-Lee / Par /Eh-du
Where it’s from: Maharashtra
A classic combination of eggs, potato, and tomato cooked till its tasty to a fault. This dish from the Parsi cuisine is an all-time favourite. And it’s not just this- anything per Edu, that is, with eggs, is a hit among Parsis. They layer all their vegetables with a generous helping of eggs. Pay attention to the suh and the eh sounds in the dish to get it right.
5. Eri Polu
How to say it: Eh-ree / Paw-loo
Where it’s from: Assam
What sounds like a seemingly innocent dish, is actually made from the silkworm larva left after extracting silk out of the cocoon. Its cooked with herbs and spices and smoked with bamboo shoots to give a unbelievable aroma and a unique, crunchy texture. This traditional Assamese dish is pronounced being careful about the vowels- the letter ‘e’ and the ‘o’ and ‘u’.