Meanwhile, in the evening, we were served a buffet, so we got to try a huge variety of dishes, ranging from East Asian foods to Indian foods.
I also recently travelled to Jaipur in Rajasthan, where I had the privilege of enjoying the local cuisine that is marked with a higher level of spice and a notable Mughal influence. The specialities in the cuisine include the laal maas, which translates to "red meat", the gatte ka sabzi, which is a lentil-based vegetarian curry, and the ker sangri sabzi, which is a dish of ker berries and sangri beans that are native species to the desert ecosystem around Jaipur. With these I enjoyed the missi roti that is traditional in the northwest region of India, including Punjab, Rajasthan and parts of Uttar Pradesh. Roti is a kind of flatbread made with chickpea flour. It has a nice yellow color and is usually served with ghee, or clarified butter.
Overall, I very much enjoyed the food in these two states. Kerala has some of the richest meat I have tried in India. I left this trip feeling well nourished and probably gained about three pounds.
In Jaipur, out of everthing I ate, I have to say that I most love the laal maas, which is made of "mutton" or goat meat, and is amazingly spicy and flavorful. Mutton in India is very distinct from other meats, and it has become my favorite. If someone were to offer me mutton and rice versus a chicken kathi roll, this decision making process would tear me to shreds!
