While attempting to replicate the sumptuous Goulash at home, Swetha Padmanabhan reminisces her first spoonful of the Hungarian delicacy.
The inviting aroma of paprika hung in the air. It was still summer in Budapest with the temperatures reaching the thirties and the sun mercilessly beating down upon the city.
While trying to decide where to eat lunch, we were whisked away to an outdoor table of a crowded little restaurant by a pushy waitress. Locals and tourists alike thronged the busy place. We were not given much time to peruse the menu, which was covered with images of food. I picked goulash, a traditional, hearty Hungarian dish.
Goulash usually comes in the form of either a soup or a stew. I ordered the soup, hoping for a
light lunch.
The paprika based soup was served with soft bread and a few slices of chilli pepper lining the side of the plate. I was warned by the waitress not to eat the raw peppers, “they are very spicy!”.
Cubes of beef and potato gently bobbed on the surface, interspersed with small pieces of pasta and other vegetables.
The tantalising fragrance of the reddish soup immediately hit my nose. The first flavour was, of course, the rich paprika, a spice synonymous with Hungary, which seemed to overwhelm almost all the other flavours. The beef was slightly tough in contrast to the soft texture of the potatoes. And the soup was hot and highly filling because of its thick consistency. In between spoonfuls of the soup, I munched on the raw pepper slices. Nowhere near as spicy as was described, the crunchy and fresh peppers accompanied the goulash perfectly.
Despite not eating the bread, I was barely able to move after consuming the last drop of the heavy soup.
Where to find Goulash in India?
It's available in a few restaurants in all the metros, if you tried it anywhere, write to us at:dnaoftravel@gmail.com, and tell us how you liked it. We'll share your reccomendations with our readers.
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