Are you looking for a best street food hawkers in india then you are in the right page . Enjoy our Delightful journey
Most of the people are asking for the best street food hawkers in India, and no one is suggesting the best street food in their blogs or vlogs, so let’s see the lord of street food hawkers in India. This is the list of my best and favorite street food spots in India. I assure you one thing: each of these dishes is guaranteed to create a celebration in your mouth, and there is no particular order in which each and every dish must be tried if you are a traveler or foodie.
Did you know India is the largest vegetarian country in the world?
For thousands of years, this part of the world has followed a culturally rich diet that is heavy in regional vegetables and spices. Today, Indian cuisine has become a go-to for vegetarians and vegans around the world. Personally, I am so happy and proud to talk about our Indian street food hawkers and their interesting stories. Let’s see something new and interesting. If you have any queries in cutlery or planning to open a fusion restaurants feel free to contact our team .
What are street food hawkers? And list the best places in India.
It refers to food or drinks sold by a vendor on the street or at other public places such as markets, parks, fairs, etc. It is sold from a portable food booth or food truck. It is a fact that Indian cuisine is extremely popular across the world.
Here is a list of some of the best street food hawkers in India.
1. Seena Bhai Tiffin Centre (TAMIL NADU)
2. Ashok Vada Pav (MUMBAI)
3. Jalaram Khaman House (Gujarat)
4. Brahmins’ Thatte Idli (BENGALURU)
5. Bhimavaram Tenali Snacks and Mixture (Andhra Pradesh)
1. Seena Bhai Tiffin Centre (TAMIL NADU)
Location : No. 51/105, Opp. NSC Bose Road, Sowcarpet, Chennai
Seena Bhai is essentially South Indian. There are no people in Chennai who don’t know about Senna Bhai Tiffin Center. Sowcarpet is famous for two things: chat (north Indian) and seena bhai (south Indian). Personally seena bhai is best street food hawkers in chennai They are one of the best street food hawerks in India. Every person on social media is sharing about the seena Bhai Tiffen Center. Even big celebrities and social media influencers are also sharing about this small shop, so I can’t hold the surprise, so I personally visited this street food in India, which was one of the best experiences in Chennai.
What is famous in seena Bhai Shop ?
• Ghee-soaked onion uthappam
• Ghee mini podi Idly
Story: Srinivas and Ammal are the proprietors of this empire of delicious uthappam and idlis. Srinivas and his wife channeled their inner chefs and used recipes that were traditional to their receptive natives. The idea was to offer something that wasn’t already available. At 40 paise, the couple sold idlis and uthappam, along with chutneys prepared in Andhra style. While Srinivas mastered the vengayam chutney (onion chutney), Ammal prepared her signature pudina chutney. The real’secret’ behind their food is that they make ‘human comfort’; this is the main ingredient. They do not let staff call ‘boss’ or ‘owner’ because the customer is their ‘owner’. They treat their customers as family by addressing them as ‘bhai’, ‘anna’, ‘akka’, etc. instead of sir and madam. From making six uthappam at 40 paise to now earning Rs 25,000 daily, Seena Bhai Tiffin Centre has come a long way. If this does not define the spirit of the saying Vandharai Vazha Vaikkum Chennai (Chennai gives life to whoever comes here), then we don’t know what does. You must try one of the best street foods in Chennai.
SEENA BHAI TIFFIN CENTRE
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2. Ashok Vada Pav (MUMBAI)
Location: Kashinath Dhuru Marg, Dadar West,Mumbai, Maharashtra
This shop is also called Mumbai Food Legend; many say that it is the best vada pav in Mumbai. It is also said that vada pavs were invented here! Tastes are personal, after all. Everybody in Mumbai suggested this best street food, and this is the oldest shop in Mumbai, and their story was so inspirational. The first thing is, what is vada pav and why is it famous in Mumbai? The (vada), which is actually a deep-fried patty made up of allo and veggies and a bread bun (pav) sliced almost in half through the middle, is the best thing about all the magical chutney. The common theory of vada pav originated in Mumbai, and it was invented in the erstwhile mill-heartland of Central Mumbai. Ashok Vaidya of Dadar started the first vada pav stall outside Dadar railway station in 1966.
Story: Ashok Vaidya is credited with introducing the Vada Pav to the city of Mumbai, and now his son Narendra Vaidya is happily carrying on the family tradition. Ashok Vaidya started selling poha and vadas outside of Dadar railway station one day. Ashok decided to put the vada between the pav and add some garlic chutney for flavor. That is the combination in Mumbai, and all over India, vada pav is the iconic food in Mumbai. Narendra Vaidya Ashok’s son takes over his father’s business of selling vada pav outside the railway station. Narendra Vaidya has a degree in commerce and previously worked for an MNC company. From the 1980s to the 1990s, there was only one vada pav with varieties of chutney, but now there is a there is a cheese vada pav, a patise vada pav, a Schezwan vada pav, etc….According to Wikipedia, there are nearly 20,000 stalls selling vadapav in Mumbai, and the food has many variations based on the locality. According to me, this is the best street food hawkers shop in Mumbai.
ASHOK VAIDYA PAV
3. Jalaram Khaman House (Gujarat)
Location : Ekta Complex,Subhash Chandra Bose Marg,Surat,Gujarat
What is dhokla and how ii is made? Dhokla is made using fermented ground lentils and rice batter. Whereas the khaman dhokla is made using gram flour. Moreover, the batter of khaman dhokla is not fermented, unlike the general dhokla batter. And it is full of fiber and essential nutrients. The protein element in it keeps you full the whole day, whereas the fibers assist in easy digestion and movement. The feathery-light snack is a culinary treat for every foodie. The fluffy dhoklas melt in the mouth and have a delectable taste. Packed with aroma and protein, this has transported the taste of Gujarat across India. The much-loved dhokla is relished. It has gained a high reputation for being healthy, nutritious, and low in calories, and I personally suggest this is the is the best street food in Gujarat.
Story: The origin of dhokla dates back to the 11th century. Although there is not much information available about its history, the ancient texts mention this dish. A Jain text describes a dish as” Dukkia,” which much resembles the Dhokla of the modern day. However, the first direct mention of dhokla was in the Varanaka Samuchaya, a Gujurati work written in the 16th century.The Koli community of Gujarat is believed to have invented dhokla in Gujarat, and it is one of the most popular street foods in Gujarat. It’s been 37 years now that they are constantly serving you all! They nearly serve through 300+ vendors in South Gujarat to thousands of satisfied customers. In 1982, on a small cart, founder Shri Prabhudas Tulsidas Vithalni started the Khaman business in the Chikhli vegetable market. It was for around 3 years that they continued getting to know people and made a strong foundation for themselves. June 1, 1985, was the day when the dream of serving better took shape and they started a shop in the high school shopping center. They are still in this shop, and it is a symbol of their undying spirit.
Jalaram Khaman House
4. Brahmins’ Thatte Idli (BENGALURU)
Location: 8th Main Rd, Malleshwara, Bengaluru, Karnataka
The origin of Thatte Idli can be traced to the word ‘Thatte’ in Kannada, which means a flat and circular plate used to steam the Idlis. Known to originate in ‘Bidadi’ Ramnagara District, nestled between Mysuru and Bengaluru Highway, the cities that mass popularized Thatte Idli. Bidadi is known for its bisi, or hot, thatte idli. Each thatte idli is about the same size as 2–3 idlis. What is the difference between tatte idli and normal idli? Thatte Idli is a popular variant of Idli (rice cake). While regular idli is smaller and thinner, this idli is larger in circumference as well as thickness and gets its name from the circular disc-type bowl in which it is made. They are one of the best street food hawkers in India, and the taste of the podi and ghee is the most iconic side of that thatte idli. I personally recommend this as the best shop for that type of idli. Story: We South Indians have a unique breakfast culture unrivaled by any other part of India. We all have several favorite breakfast joints, some due to childhood memories and a few because of our acquired tastes. Be it the authenticity of coffee, the consistency of chutney, fluffiness, or lack thereof in Idlis, they form the crux of myriad discussions often drowned in friendly banter, each vouching for their favorite old-world eateries from south, central, and north Bangalore. In fact, it would not be farfetched to say that hot steamed Idli-chutney being a quintessential breakfast or snack option at any time of the day is somewhat of a citywide cultural obsession in Namma Bengaluru. And more so, Thatte Idli is an ideal healthy breakfast option for many. Served piping hot, these steamed idlis are usually accompanied by delectable green and red chutneys.
Brahmins’ Thatte Idli
FACEBOOK : https://www.facebook.com
5. Bhimavaram Tenali Snacks And Mixture (Andhra Pradesh)
Location : Somavaram, Gandhinagar, Bhimavaram, Andhra Pradesh
This shop is the most underrated best street food shop in India; their spices and unique masala are the best one.Out of this, there is a snack that made my mouth water: mirchi bajji. In this shop, mirchi bajji is famous, and this shop is a landmark for Andhra Pradesh. I can confidently recommend that this is also one of the best street food hawkers in India. Mirchi bajji, also known as Mirapakaya bajji in Andhra Pradesh and Telangana, is a popular street food in most South Indian states. In Tamil Nadu, it’s called Milagai bajji. Story: In Hyderabad, it is common to see Masala Mirch Bajji sold on bandis (mobile carts) in all street corners in the evenings. The wonderful aroma of bajjis being fried appears to send out invitations to all and sundry to come and taste the bajjis. It is an experience beyond words to eat hot Mirchi Bajjis while sipping the evening tea.ience beyond words to eat hot Mirchi Bajjis while sipping the evening tea. Mirchi Bajjis are ubiquitous in both the Telugu States. But there is no comparison between the bajjis that they make in Hyderabad and the bajjis that are popular in Rajahmundry or Guntur. Besan is used everywhere as the batter, but the method of preparation and the stuffing inside are totally different.
CONCLUSION
By going through the best street food hawkers in India, you can come up with ideas for exploring food tours in India. I believe that this blog will be helpful to foodies and traveller. This will help to create a celebration in your mouth. I conclude that every food is healthy and tasty. Whatever the food is, please don’t waste it because it’s simply someone’s biggest dream
N ARAVIND RAJAGOPAL
