Sonia Gandhi's Culinary Journey in India
In her recently released memoir, Belonging: A Journey of Love, Congress Parliamentary Party chairperson Sonia Gandhi offers a personal glimpse into her adaptation to Indian culture, including her evolving relationship with the country's diverse cuisine. What began as an intimidating encounter with unfamiliar spices gradually transformed into a deep appreciation for Indian food, with certain regional dishes holding a special place in her heart.
Gandhi recounts her initial experiences with Indian food as challenging, describing the spices as overwhelming. An early encounter with tandoori chicken, a dish that would later become a favorite, left her mouth "on fire." Despite this initial shock, her hesitation eventually gave way to enjoyment, and the brightly colored, charred chicken became a staple.
From Spice Shock to Comfort Food
Over time, Gandhi not only adapted to the flavors but also learned to cook, integrating the food traditions of her new family into her daily life. She shared in a post on X that food played a significant role in her story, even leading to her meeting and falling in love with former Prime Minister Rajiv Gandhi.
Today, a simple meal of dal chawal (lentils and rice) symbolizes comfort and belonging for her. "Now dal chawal is the taste of home, and I can't go a day without it," she stated. Arhar ki dal, or pigeon pea lentils, has been a constant in her household since her arrival in India and remains the only variety of dal regularly prepared at home.
A Fondness for Regional Flavors
Gandhi's culinary preferences extend across several regional cuisines. She expressed a particular fondness for Bengali food and, surprisingly to some, Gujarati cuisine, especially dishes originating from Surat. "You may not believe it, but I also love Gujarati food, especially food from Surat," she remarked.
She also reminisced about making khandvi, a traditional Gujarati snack made from gram flour and yogurt, for her children when they were young, highlighting the role cooking played in her family life. Her other preferred dishes include kebabs, chicken tikka, tandoori chicken, dal makhani, Kashmiri kofta, and haakh, a traditional Kashmiri leafy-green preparation. These choices reflect her embrace of India's rich and varied culinary traditions, from the robust flavors of North Indian cuisine to the distinctive tastes of Gujarat and Kashmir.