Ooty’s local gastronomical delights surpass even the fancy restaurant franchises. A plate of each delicacy is a step closer to living the culturally rich culinary history that Ooty boasts of. The local platter of Ooty is oozing with colours, tastes, and textures to tickle your tastebuds. The “queen of hills” has an array of budget-friendly local delicacies to offer, a gem as precious as the scenic beauty of this place. Be it crispy snacks or creamy soups, the sheer variety will certainly leave you craving more!
In essence, avial is a vegetable stew prepped with moderate spices and about 7-8 different veggies. A local staple, avial is a nourishing and healthy option when you are exhausted from backpacking around Ooty. For veggies, you will find carrots, beans, potatoes, yam, drumsticks, and raw bananas in your bowl—a rendezvous of authentic South Indian flavours. Chillies and cumin are used to spice it up. Tamarind and yoghurt are added for the tanginess. Sometimes coconut is sprinkled for the aroma and a delightful sensory treat. Avial can be enjoyed as a side dish with rice, as part of a traditional South Indian meal, or even as a standalone dish.
Bajjari or neer dosa is a paper-thin, lacy, and light variety of dosa that keeps you well-satiated and nourished for hours. A classic household dish, neer dosa has a melt-in-the-mouth feel, quite a different texture when considering the usual way a dosa tastes. “neer” translates to “water,” which gives a cue of its cooking process: It is typically made using a simple batter of rice and water, without any fermentation. Even the batter is very thin, almost like water, which gives Neer Dosa its characteristic lacy texture.
Murukku is a crunchy, twisted, and somewhat hard snack and is steeped deep into the culinary scenes of South India. Literally translating to “twisted,” it is primarily made with rice flour and urad dal. Cumin seeds, sesame seeds, asafoetida, and green chillies are added for seasoning. Unlike regular store-bought snacks, homemade Murukku is a healthier option as it is traditionally made without preservatives and with quality ingredients.
The modest dish of lentils and rice is a dollop of heaven really! It is a breakfast favourite lovingly served with chutneys and sambhar, and a must-try for travellers to the land. The idli cubes become slightly crispy on the outside while remaining soft inside and taste amazing for the intricate blend of spices and masalas. In reality, kaima idli is a unique rendition of leftover idlis and a popular choice in Tamil Nadu as well. It is served hot and garnished with additional coriander leaves.
Ooty Bonda, also known as Ooty Vada or Ooty Vadai, is the regional charm which lures tourists to street shops and eateries. This deep-fried snack is made with mashed potatoes, chillies, onions, and spices that add to its tanginess. Served with chutneys, it is a wholesome experience, especially during the winter and monsoons. Ooty Bonda has a crispy exterior and a soft, savoury filling inside, which complements it with tea or coffee. In the hills of Ooty, it is a comfort food. Its batter, made with urad dal, lends the snack a distinct texture and taste, a sort of crispness that does justice to its aesthetics. While in Ooty, to truly indulge in the cuisines without any adulteration, visit the hillside cafes and shacks that cook myriad flavours against the backdrop of jaw-dropping views. Each food choice is nutritional, and buying from the locales is the safest way to ensure that you are not paying for any fancy version of the hill foods.
