Singhare Ki Kachri Recipe

Good food is always about the memorable experience, which leaves a long-lasting indelible impression in our thoughts. When we shifted our base to countryside living for a while, singharas or the water chestnut was one of the other local produce we were introduced to, and eventually, it became family favourite. Water Chestnut usually make an appearance with the first winter breeze. The mood for this hot and spicy snack is set by the monsoon showers. Kachri is a famous street side delicacy from the by-lanes of Uttar Pradesh and Uttarakhand. 

It was part of my growing up years in the close knitted muhallas of then Uttar Pradesh, now Uttarakhand. During winters, a steaming bowl of homemade Kachri could be expected any time from the next door neighbour’s kitchen as a kind and warm gesture. Maybe that was our way to spread cheer over Passover meals. The water chestnuts used for this recipe are the dark purple ones and not the green ones. Boiled and then cooked over low flame till the water chestnuts give the green signal that they are ready to be served. The earthy aroma of roasted water chestnut. The Kachri is then laden with vibrant and bold chutneys, chopped onion and cilantro to complete the flavorful experience. The earthy aroma of perfectly roasted water chestnuts is tempting enough to send an inviting note to the hungry goblins from near and far. 

 

 

Food has indeed come a long way, from being just a hunger satiating custom what it was intended for in the first place to a culinary heritage. Like technology, it too has evolved into something innovative, unusual and exciting. It takes you to unexplored places, helps you understand tastes and culture in a better way and with its undying characteristic of entering the heart through the stomach it is indeed a unifying factor. As a food blogger what I always look for along with the experience of tasting the new savor, is that dash of nostalgia in food, the unprecedented thrill that comes from knowing the adventure in store.

 

 

These exceptional adventures with food can be named as #Foodventures. And that is the title and theme of adventure brought together by the food connoisseur and critic Vir Sanghvi, along with Michelin star chef and restaurateur Vikas Khanna. It is a venture replete with the experiences and stories of escapades with food. Recently, when I saw the video of #foodventures, it reminded me of regional recipes that have lost their charm to modern day junk food from the western world.

 

Hence, I decided to try my hands on Singhare Ki Kachri to plate up the simple and refreshing flavours of local ingredients such as water chestnut. You can also become part of this escapade with food by sharing your culinary tales with a dash of adventure on the website of #Foodventures. It promises an exciting journey into the world of food with insights from India’s top chefs, tips along with mouth-watering recipes. So don’t miss out this chance to fame via culinary en route.