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India, a land of diverse culinary treasures, never fails to amaze with its vast array of flavours and ingredients. Among the country's abundant culinary offerings, jackfruit stands out as a unique and versatile fruit that has captured the hearts and palates of food enthusiasts worldwide. Known as the "vegetable meat" due to its meaty texture and versatility, jackfruit has become a sought-after ingredient for both vegetarians and meat lovers alike.
Today, we embark on a delightful journey through the culinary landscape of India, discovering the diverse and delicious jackfruit dishes that grace the tables of different regions. From the lush coastal regions of South India to the versatile heartland of North India, we explore the various preparations and regional specialties that showcase the incredible versatility of this tropical fruit. From traditional curries to mouthwatering snacks and innovative creations, these jackfruit dishes offer a unique blend of textures, aromas, and tastes that exemplify the culinary diversity of India.
Kathal Biryani from Lucknow
Our journey begins in the regal city of Lucknow, where the aromatic Kathal Biryani takes center stage. This royal dish combines fragrant basmati rice, tender jackfruit pieces, yogurt and a medley of spices and herbs like ksar, dhaniya, laung and elaichi, resulting in a biryani fit for royalty. The subtle sweetness and meaty texture of jackfruit elevates this classic rice dish to new heights of deliciousness. If you are a vegetarian looking to relish the true flavours of biryani, this dish is perfect for you.
Niramish Echorer Dalna from West Bengal
Recipe - Bong Eats
Moving east to the cultural hub of West Bengal, we encounter Echorer Dalna, a delightful jackfruit curry that captures the essence of Bengali cuisine. The tender jackfruit is cooked in a rich, thick gravy made with tomatoes, ginger, and an array of traditional spices like cardamom, cumin, coriander and garam masala. With its distinct blend of sweet and savoury flavors, Echorer Dalna exemplifies the art of Bengali cooking.
Chakka Varatti from Kerala
Travelling south to the coastal state of Kerala, we discover Chakka Varatti, a delectable jackfruit preserve that is a true taste of tropical bliss. Made by cooking ripe jackfruit with jaggery and spices, this sweet and sticky delicacy is often enjoyed as a spread on warm, freshly made appams or dosas. Each spoonful of Chakka Varatti transports you to the serene backwaters and palm-fringed shores of God's Own Country.
Kathal Achaar from Rajasthan
This tangy and spicy jackfruit pickle adds a burst of taste and texture to meals, elevating the overall dining experience. The achaar is known for its unique combination of tangy, spicy, and slightly sour flavours. The spices infuse the jackfruit with a fiery kick that is balanced by the natural sweetness of the fruit. The tender yet firm texture of the jackfruit adds a crunch to every bite, making it a texturally satisfying pickle. Whether enjoyed as a side accompaniment or a flavor-enhancing condiment, Kathal ka Achaar brings a unique twist to normal dal-chawal-roti that we eat.
Gujje Palya from Karnataka
Heading towards the southwestern state of Karnataka, we uncover Gujje Palya, a simple yet satisfying jackfruit stir-fry that showcases the region's love for bold and earthy flavours. The young and tender jackfruit is sautéed with spices, coconut, and a hint of tanginess, creating a dish that perfectly balances textures and tastes. Gujje Palya is often enjoyed as a side dish with steaming hot rice or crispy dosas.
