The Culinary Institute of America

A South Indian Street Food Tour, Achar Pickles of Hyderabad

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food!
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

A South Indian Street Food Tour, Chaat Stalls of Hyderabad

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

A South Indian Street Food Tour, Govind Dosa of Hyderabad

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

A South Indian Street Food Tour, Jowar Roti of Hyderabad

In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes. 
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Jackfruit Biryani at Terrassen Cafe in Hyderabad, India

Terrassen Cafe, Hyderabad, India's first vegan cafe, showcases its signature dish, Jackfruit Biryani, made in a traditional clay pot. The dish features steamed rice seasoned with cashew curd, turmeric, and pepper, sealed, and baked to crispy perfection.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Vegan Mushroom and Tofu Flatbread in Hyderabad, India

At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew cheese, tomato sauce, mushrooms, and tofu, Brinda wanted to create a vegan pizza just as delicious as any meat and dairy pizza out there
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

South Indian Lentil Curry and Millet Dumplings

At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient grain. The millet flour is cooked into a paste with ghee, then formed into balls. These are served with a curry of lentils and greens.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Vegetable Curry from Hyderabad, India

Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sauce, cashew paste, chopped spiced onions, chopped spinach, dried fenugreek, and a finish of cream.
 
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india