Indian food is quite popular outside the subcontinent. SeveralÂ cities all over the world now have Indian restaurants that serve Indian food which is almost as good if not better than the Indian food that is found in India itself. Given this wide ranging popularity of Indian food, it is rather surprising thatÂ Indian sweets havenâ€™t managed to secure theÂ kind of widespread appeal that dishes like â€˜chicken tikka masalaâ€™ and â€˜tandoori naanâ€™ (the most ordered dishes in Indian restaurants anywhere) seem to enjoy.
One of the reasons for this according to me, isÂ that the quality and taste of these sweetsÂ is very different outside the borders of the Indian subcontinent. Perhaps these differences stem from the ingredients which are used in the preparation of these sweets. Most Indian sweets are made with ample amounts of milk, ghee (clarified butter) and sugar. These ingredients though widely available outside India, have subtle differences in taste and texture which perhaps contribute to the differences that arise in the finished product as well.
Read the rest of this entry »