India GOWhat to eat in ooty
Ooty varkey
Baked in wood ovens in the Nilgiris since the planters wanted something for tea, and sold warm, in paper, by weight.
Hill-station chocolate
Coonoor's shops have been hand-pouring slabs for decades: nut, cardamom, coffee, chilli.
Nadan chaya
Kerala tea: strong, very sweet, poured back and forth between two glasses from a height until it foams. In the hills it is made from leaf picked on the slope you can see from the counter.
Idli
Steamed cakes of fermented rice and lentil batter, white and mild: the gentlest thing on any South Indian menu, and what the region feeds children and anyone recovering from something.
Momos
Tibetan dumplings, steamed or pan-fried, which became the default street snack of the whole Himalayan belt. In the hill towns they are as ordinary as samosas are on the plains.
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