Personally my preference is as below.
1. East Indian (primarily Bengali)
2. West Indian (Goan, I am going to ignore Gujarati and Rajasthani)
3. South Indian (Biryani and suchlike)
4. North Indian
Rajma and chawal at home can hit just the right note, but naan and butter chicken...no.
I have been told this is because I have not been to the right places. I was taken to the right places, but they still did not deliver. The food is filling alright, but far from satisfying.
My PERSONAL choice has hurt the sentimentalities of my North Indian husband. Who, if I may add, loves Bengali food himself. He is a great fan of Andhra meals and Hyderabadi biryani. I have rarely heard him wax eloquent about North Indian.
I tried to understand what it was that made me put North Indian cuisine right at the bottom. I believe it is because of two reasons.
1. North Indian food banks on richness rather quality. Cashews in a gravy is expected to liven up a dish.
2. Spice means garam masala which overpowers the intrinsic taste of all other igredients.
The reason for this post is a restaurant S & I have been frequenting in the recent past. 6 Ballygunge Place. It is my current favourite Indian restaurant in Bangalore and Mangsher Chop my favourite item on the menu.
