achar – pressnews

[ad_1] Achar, for most of us, is more than just a spicy condiment. It is a lasting memory of the carefree holidays of childhood. The very thought of those big ceramic jars on the terrace, filled with fresh pickles, takes us back to the vacations spent at 'nani ghar'. This is exactly why our elders say, you need a good dose of love and care, along with other ingredients, to make a perfect bowl of achar. In India, the art of pickling (read: making perfect achar) is a tradition passed on through generations. You would find different types of pickles with unique flavour profiles, varying from place to place. Some like their pickles spicy, while some enjoy them sweet. And then there are people, who prefer a balanced flavour profile with an equal amount of saltiness, sweetness and tanginess. W...

[ad_1] Achar (or pickle) is probably one of the most underrated food items in a traditional Indian thali. A spicy accompaniment to pair with rice, roti, paratha etc, achar holds a constant position in our everyday diet. But we hardly give the dish its due credit. If you explore the diverse food culture in the country, you will find each region has something unique to offer. What remains common among all is pickle! In the North Indian cuisine, you will find gajar ka achar, lehsun ka achar and more, whereas, South Indian cuisine offers pachadi (fresh chutney), inji puli et al. Then in the Bengali food culture, you will find achar with sweet-and-sour flavour profile. It, in fact, fascinates us to see how varied a humble achar recipe can be.According to food experts, pickling (process of mak...

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