Why Indians would relish Belarusian cuisine

When it comes to national cuisines, at first glance one may assume that Belarus and India are worlds apart. India provides a riot of flavours, colours and spices and its food varies greatly from state to state with cuisine and culinary habits evolving regularly. My country, the Republic of Belarus, with a population of 9.1 million, has a cuisine that evolved under the influence of several factors, including climatic conditions and a geographical location at the crossroads of Western and Eastern civilisations.

One thing that binds Belarus and different parts of India is our love for the potato. This vegetable came to both countries in the 17th century and completely changed the way we eat. Just like one cannot imagine northern India without its samosas and aloo gobi, a meal in Belarus is not complete without the humble potato, and this vegetable is rightfully called the “second bread” of Belarusians.

The most popular Belarusian dish across the former Soviet Union is Draniki or potato fritters. The name of the dish comes from the word “tirat” from the Old Belarusian language, which means to rub. This dish was mentioned in chronicles dating back to 1830.

Draniki are shallow-fried and consist of grated or ground potato, onions and eggs as a binding ingredient. Every family has its own recipe for these fritters, with some stuffing them with meat and others using mushrooms as a filling.

A perfect dish to accompany Draniki is Machanka, a traditional meat dish stewed with vegetables in broth with hot spices, which is used as a thick sauce in which to dip the fritters.

Since ancient times, Machanka has been the food of those who worked in the fields and needed nutritious and filling dishes.

Another one of the country’s delicacies is the Potato Babka, an oven-baked savoury dish made from grated potatoes, eggs, fried lard, meat and onions. This is a dish that is also popular in neighbouring Poland. Babka is traditionally served hot with sour cream or milk.

Of course, Belarus has some dishes for Indian vegetarians such as Kholodnik, which is considered the pride of Belarusian cuisine. This is a cold soup made from boiled and cooled beet root. This is a cold version of Borsch, the soup that is almost synonymous with Russian and Ukrainian cuisine. The soup has a tangy taste since it is prepared with kefir and sour cream and is something that can be easily prepared during the hot Delhi summers.

Belarusian Beverages

 Speaking about Belarusian cuisine, of course, we cannot fail to mention the country’s wide array of beverages. The most famous and popular alcoholic drinks are Medovukha and Krambambulya.

 Medovukha is an alcoholic beverage that is made by fermenting honey mixed with water with added ingredients such as fruits, spices or hops. This drink  dates back to ancient Belarus.

Honey farming was one of the earliest trades in Belarus, and honey-based drinks have been highly valued for their taste and beneficial properties since ancient times in the country.

They were used to greet guests, treat illnesses, and even simply consumed occasionally in everyday life. In the past Medovukha had a sacred character and was served during feasts and religious ceremonies.

Krambambulya, which became popular in the 19th century is a beverage with a distinct Indian connection, since it was a result of spices from the country finding their way to Belarus. This liquor comprises vodka, honey, and spices like cinnamon, cloves, nutmeg, and pepper.

For centuries, this drink with a bright taste was served at feasts of wealthy people due to its high cost of production.

Desserts

 The Belarusian culinary tradition has a large number of delicious sweet dishes, but special attention should be given to Kulaga. This is an old sweet dish that was traditionally prepared on Ivan Kupala Day, a summer folk holiday of Pagan origin that’s celebrated on the summer solstice It is made from rye flour and fresh berries (usually blueberries or strawberries), without any sweet additives such as sugar or honey.

Previously, the dessert was used not only as a delicacy, but also used for medicinal purposes. Containing vitamins C, B2, B6, B12 and B15, this dessert was recommended for preventing several colds as well as diseases, such as gastrointestinal tract disorders, cardiovascular problems, as well as nervous system ailments.

Another popular Belarusian dessert is Dzmuchaucy. The name that can sound like a tongue-twister for Indians literally means dandelions in the Old Belarusian language.  Dzmuchaucy are curd balls, fried in breadcrumbs, are usually served with apple sauce. They are a perfect accompaniment to evening chai.

Gastro-tourism from India

Western Europe seems to be a popular destination for Indian travellers and some countries such as Italy are hotspots for food tourism. Indians are slowly beginning to explore Belarus, which has a lot to offer by the way of  fields, forests, rivers and lakes, ancient churches and castles. There is also a niche but growing gastro-tourism industry in the country.

Those wanting a break from the hustle and bustle of large Indian cities can choose to stay in a so-called ecological estate in Belarus. Located in the countryside, these estates usually have cozy guest houses where visitors can sample traditional dishes made from the freshest and most natural and environmentally-friendly ingredients.

Another concept that is growing in popularity in the country is village tourism, under which visitors can get a glimpse of rural life and traditions that have survived the advent of modern technology.

For the Indian foodie, I would recommend a packaged gastronomic tour, which would include visits to farms and breweries. There are specially curated tours that offer tastings of Belarusian vodka, liqueurs, balms, beer, honey, cheeses, bread and much more. Many of these tours also offer master classes in the preparation of Belarusian delicacies.

A whole new world of culinary and visual experiences await the Indian traveller in Belarus, a country that is in the heart of Europe.

Belarusian cuisinecuisinesfoodIndian cuisinespotatoes