{"id":5922,"date":"2021-11-09T09:15:12","date_gmt":"2021-11-09T09:15:12","guid":{"rendered":"https:\/\/www.africa-press.net\/mauritius\/all-news\/varanasi-where-its-forbidden-to-serve-meat"},"modified":"2021-11-09T10:20:43","modified_gmt":"2021-11-09T10:20:43","slug":"varanasi-where-its-forbidden-to-serve-meat","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/mauritius\/all-news\/varanasi-where-its-forbidden-to-serve-meat","title":{"rendered":"Varanasi \u2013 Where it\u2019s forbidden to serve meat"},"content":{"rendered":"

Africa-Press – Mauritius. <\/strong><\/span>Varanasi is one of the world\u2019s oldest continuously inhabited cities \u2013 and the holiest for Hindus. Pic \u2013 : Hitesh Makwana\/EyeEm\/Getty Images Inhabited since at least 1800 BC, Varanasi is well known for being among the oldest living cities on Earth, and one of the holiest for the world\u2019s estimated 1.2 billion Hindus.<\/p>\n

Every day, as the sound of ringing temple bells echo overhead, tens of thousands of devotees descend the city\u2019s 88 stone ghat steps and dip themselves into the Ganges river to wash away their sins.<\/p>\n

Varanasi may be India\u2019s spiritual capital, but it isn\u2019t exactly known for luring culinary pilgrims. Most food travellers will likely flock to the country\u2019s famous epicurean hubs of Delhi, Kolkata or Chennai before making their way to Varanasi.<\/p>\n

Yet, chefs from around the world are starting to draw inspiration from its culinary heritage, recreating its flavours in their restaurants. Chef Vikas Khanna, who received a Michelin star each year from 2011 to 2016 when he ran Junoon in Manhattan, said he was bowled over by the vrat ke kuttu buckwheat-flour pancakes served in a single Varanasi temple.<\/p>\n

\u201cI\u2019ve tried my best to recreate it in my kitchen at Manhattan. It tastes heavenly,\u201d Khanna told Lonely Planet in 2020. Two-time Michelin-starred chef Atul Kochhar named his modern Indian restaurant in London Benares (the name of Varanasi during British rule).<\/p>\n

In his eponymous cookbook, the chef showcases vegetarian fusion recipes, such as chickpea pancakes and heritage tomato salad, that highlight the sweet-and-tart flavour combinations commonly found in the city.<\/p>\n

Even Indian celebrity chef Sanjeev Kapoor has written about his fondness for Varanasi food, highlighting its excellent vegetarian offerings. Of course, in a country that is 80% Hindu and 20% vegetarian, meatless options are ubiquitous in India.<\/p>\n

But what makes Varanasi\u2019s vegetarian cuisine so interesting is how its sattvic and vegetarian specialties are directly influenced by its strong sense of spirituality.<\/p>\n

A sattvic menu is based on Ayurvedic principles and adheres to the strictest standards of vegetarianism prescribed by the Sanatana dharma, an absolute form of Hinduism. As such, it forbids the use of onion and garlic in cooking, which are believed to increase anger, aggression and anxiety, among other things.<\/p>\n

Traditionally, many Varanasi restaurants have served meat to cater to Western tourists and non-vegetarian Hindu pilgrims, and local sattvic cuisine was primarily eaten at home. But in 2019, the BJP government banned the sale and consumption of meat within a 250m radius of all Varanasi temples and heritage sites.<\/p>\n

This encouraged restaurants to start featuring local vegetarian and sattvic recipes that have been passed down for generations within Varanasi homes but were previously unavailable to visitors.<\/p>\n

Inside the luxury hotel BrijRama Palace, an imposing sandstone structure on the Ganges at Munshi Ghat, executive chef Manoj Verma applies his encyclopaedic knowledge of traditional textbook vegetarian Varanasi cooking.<\/p>\n

\u201cWhen I first took over the kitchen, I immediately included dishes like khatta meetha kaddu (sweet and sour pumpkin) and nimona (spiced mashed peas) on our menu,\u201d Verma said.<\/p>\n

\u201cThese are humble dishes that our guests would have never had the opportunity to taste otherwise,\u201d he added.<\/p>\n

Shree Shivay is one of a growing number of Varanasi restaurants serving local sattvic dishes. Across town, Shree Shivay is one of a growing number of restaurants serving local sattvic recipes.<\/p>\n

Today, locals estimate are anywhere from 40 to 200 sattvic restaurants in Varanasi, a huge jump since the 2019 meat ban. The restaurant\u2019s menu, which changes twice a day based on what is available at the local market that morning, features thalis, or set offerings, with at least 12 different dishes.<\/p>\n

After months of careful experimentation, the restaurant\u2019s three chefs came up with a formula where they could mimic the taste of any sauce or gravy using five key ingredients: cashews, poppy seeds, melon seeds, tomatoes and chironji (a nutty seed endemic to northern India).<\/p>\n

Beyond its restaurants, Varanasi\u2019s street food scene is as vibrant and electric as that of Bangkok or Istanbul but enjoys none of the media hype. Although many of the sattvic foods sold are unique or inventive variations of snacks found elsewhere in India, they do not benefit from the hype of Delhi\u2019s chaat (savoury snack combining several textures and flavours) or Mumbai\u2019s vada pav (potato burger).<\/p>\n

One such example is the tomato chaat, sold at the Kashi Chaat Bhandar stall. \u201cWhen the daughter of billionaire industrialist Lakshmi Mittal got married in France, they chose us as one of the caterers,\u201d said third-generation owner Yash Khetri.<\/p>\n

Made with a tangy and spicy base of mashed tomatoes bathed in a cumin-spiked sugar syrup and topped with crunchy sev (deep-fried chickpea flour noodles), the original recipe was developed in 1968 by Khetri\u2019s grandfather.<\/p>\n

Today, you won\u2019t find it anywhere else outside of Varanasi. Another example is the frothy sweetened milk tea served at the Lakshmi Chai Wale stall in terracotta cups with a side of malai toast.<\/p>\n

This delectable accompaniment consists of two slices of bread grilled over hot coals, then slathered with fresh cream and sprinkled with granulated sugar.<\/p>\n

Across town, the chief attraction at Varanasi\u2019s Baati Chokha restaurant is baati, a hard, unleavened wheat bread and a typical food in the surrounding state of Uttar Pradesh that\u2019s baked on dried cow dung cakes.<\/p>\n

In fact, as diners enter, they are greeted by the sight of dried cow dung cakes stacked up to the ceiling in an outdoor shed. The restaurant does everything in-house, from pounding their spices in stone mills to grinding the flour for the baati.<\/p>\n

The vegetables for the accompanying chokha made with eggplant, potatoes and tomatoes, are also roasted on top of the same dung cakes, before simmering in a spice mix in clay pots.<\/p>\n

Local guide, Manjeet Sahani, who frequently takes visitors to the restaurant, said, \u201cInitially, I thought that the sight of cow dung cakes might put people off.<\/p>\n

Honestly, most people I bring here tell me that this is the best food they have ever eaten in India. \u201d Most Indians know that Varanasi is the capital of paan (betel leaf), and I was not going to leave Varanasi without having tried one. Paan is usually enjoyed at the end of a meal as it aids in digestion and functions as a breath freshener.<\/p>\n

At the Netaji Paan Bhandar stall, the original founder\u2019s grandson and the current owner, Pavan Chaurasiya, layered rose petal jam, areca nuts and slaked lime on the fresh betel leaf before folding it with origami-like precision and presenting it to me on a silver tray.<\/p>\n

On the countertop lay a laminated newspaper clipping showing when India\u2019s former prime minister, Indira Gandhi, visited their shop in 1976. I could not have asked for a more fitting end to my vegetarian Varanasi pilgrimage than the lingering sweetness of this long-beloved paan.<\/p>\n

BBC<\/b><\/p>\n

For More News And Analysis About Mauritius<\/a> Follow Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – Mauritius. Varanasi is one of the world\u2019s oldest continuously inhabited cities \u2013 and the holiest for Hindus. Pic \u2013 : Hitesh Makwana\/EyeEm\/Getty Images Inhabited since at least 1800 BC, Varanasi is well known for being among the oldest living cities on Earth, and one of the holiest for the world\u2019s estimated 1.2 billion […]<\/p>\n","protected":false},"author":84,"featured_media":5921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,8,9,16],"tags":[233,245,241,1249,446],"class_list":["post-5922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-news","category-homepage-english","category-miscellaneous","category-twitter","tag-africa-press","tag-africa-press-mauritius","tag-mauritius","tag-varanasi","tag-world"],"yoast_head":"\nVaranasi \u2013 Where it\u2019s forbidden to serve meat - Mauritius<\/title>\n<meta name=\"description\" content=\"Varanasi is one of the world\u2019s oldest continuously inhabited cities \u2013 and the holiest for Hindus. 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