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Out on the road, all we want is good company to enjoy the ride and get some distance from the peculiarity of everyday routine. But the journey also makes us really hungry for adventure. Isn’t the purpose of travelling by car is to really discover something that would stay imprinted on our minds long after the journey is over? Further on, road-tripping is surely a fantastic way to discover the culinary roots in different places that we cross. As you travel, you’ll find something unique within your radius, every few kilometres.
I love talking about road trips in India, as there is a burgeoning food scene in every nook and corner of the country. When I make an impromptu plan to road trip, I am able to explore the culinary scene without any map to direct me, and that is indeed exactly how I stumble upon some impressive places. In particular, the shops which have been around for many decades fascinate me.
When I was in Hyderabad, I was travelling through the narrow alleys to explore something new and happened to cross some amazing halwai shops that sold petite sweets like sheer kurma, Shahjahani mitha, semiya payasam and so on. Hyderabad is world-famous for its unmatched reputation of having the best sweets. The preparation of sweets can vary from deep-fried dough enriched with dry fruits and spices, to fudge-like sweets, to sandy mixtures and dry and crumbly textures.
Somewhere along Domanwa road, I saw a shop where a pale-coloured liquid was being whipped for curious customers who continued to eye how it was made. So I joined the crowd to watch. There was a steel pot that was filled with milk and a dried, grainy powder. This happened to be mawa, which is also known as khoya — it is dehydrated milk that is made by heating milk till it reduces in quantity and solidifies. This blend of mawa and milk was churned at high speed, until it became smooth and poured into glasses. Then, a dollop of some more of that mawa powder was added on top. It looked sumptuous, to say the least! At least, thirty to forty glasses were lined on the counter table, and the man filled them to the brim with lassi, at the speed of a flashlight.
There is only so much travelling you can do in the heat. So I leapt forward, and grabbed a glass to quench my thirst. This is the ideal way to enjoy a place. By partaking in the local goings-on, the memory of the city lingers in our minds for a long time. I spent a few seconds twirling the glass to see the colors and the little crystals of ice that stick to the mawa pods. Then, I inched the glass closer to my face so I could smell the aroma: it was buttery, milky, and the flavour was delicious, in every sip. I gulped down the lassi in one go. Then, I looked at the man and asked him for a second round. A smile of satisfaction began to form around his lips.
Mawa lassi happens to be a popular drink in Hyderabad. The tender buttery and rich appeal of mawa is enjoyed in this incredible liquid form that locals just cannot get enough of.
If you make a pit stop in Hyderabad, do enjoy a glass of mawa lassi!
