Skip to main content

Indian street food safety tips


Indian street food are fabulous to taste and has a lot of varieties.  At the same time Indian street foods are cheap in price. But Indian street foods are not always healthy. I hardly eat street food now a days.  But I have  some good memories related to street food when I was in school.  We all students eagerly awaited for the final bell to ring. We all ran towards the school gate. Beside the gate all the street food vendors ( chanawala, aluwala, phuskawala etc.) also eagerly awaited for us. During my school days Alu chat (Potato chat) was my favorite street food. At that time I didnot cared about health and hygienic of the street food.  Luckily I never fall sick. But after becoming a mother,  now I am worried about my kids.  My kids started going to school. One day they will also try street food. It will be impossible for me to stop them from eating street food.  Therefore I got a solution and find out 10 street food safety tips to follow by my kids. These tips are also usefull for all street food lovers and also to tourists who wanted to explore Indian street food.

Also check for Healthy cooking tips

■ Always stick to the law - follow the crowd.  If the crowd is avoiding any particular food vendor, try to avoid such vendor.  Always eat in such a place where everyone else eating.

■ Don't drink water from street vendors.  Those water may be unclean and unfiltered.  Always bring your own water bottle from home or buy a good brand of water bottle.  Don't compromise with water because water is the main cause of many diseases.

■ Wash your hands before eating Indian street food.  As water may be not available everywhere, carry a sanitizer bottle with you. Keep it in your pocket or in your bag always.

■ Eat what's freshly cooked in front of you. Avoid those pre-cooked or pre-searved street foods.

■ Don't eat juice which is stored in the jar from the street food vendors. Ask the vendor to prepare the juice in front of you. Check the cleanliness of the jar and serving glasses.

■ Its good to avoid eating meat from street food vendors. Eat only veg food items.

■ Check the place where the street food vendors serve their food. Avoid vendors selling food near garbage , check if any insect or houseflies are there.

■ Try to avoid locally made ice-cream and sauce or chutneys. The vendor may use unclean water in preparing such ice-cream, sauce or chutneys.

■ Check where and how the vendor is cleaning his utensils. Check If he is using the dirty old knife and dirty cutting board.

■ check the oil the vendor is useing to fry his food and also the cooking pan. The vendor may be using the same oil again and again. It's not healthy. 

Comments

  1. Thanks for sharing such a nice tips.. As I am foodie I never check this this.. From now I will :)

    ReplyDelete
  2. Great tips to keep in mind when I visit one day

    ReplyDelete
  3. These are some very useful tips to remember while eating street food in India. Will surely keep all in mind while eating on streets. Thanks for sharing.

    ReplyDelete
  4. Really good tips and reminder to not take for granted about clean water and hygiene practices being followed.

    https://rachaelstray.blog/

    ReplyDelete
  5. I agree to your tips, it is always better to be safe instead of having a bad experience. But a lot of things are smelling so good and look nice, tempting.

    ReplyDelete
  6. Interesting Tips
    htt://technoarts.club

    ReplyDelete
  7. Definitely a handbook to those who fulfill their cravings with the street vendors. With Indian population on the rise, hygiene is what drives the people for a healthy life. Good one!

    ReplyDelete
  8. Good reminder! :-) I am a huge fan of street food, I know it’s not a healthy option and I am guilty, but sometimes I just can’t resist! and I’d love to try Indian street foods one day!

    ReplyDelete
  9. Thanks for tips. I will use them every time I visit India. Indian Street Food need some hygiene.

    ReplyDelete

Post a Comment

Most Popular Posts

Alpine Retreat : Best Homestay In Guwahati : A Review

 If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the  Alpine retreat homestay, a lovely urban apartment at the right of the  heart of the area.  During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted  "To be an ideal guest, stay at home. ".  Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road,  Alpine retreat is easily accessible and surrounded by

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

Bio Tableware By Mrinaljyoti Rehabilitation Center

  * This post is not a sponsored post. Disposable tableware have become indispensable in wedding, picnic and birthday parties. Usually paper plates are most commonly used. Paper plates can be composted after we eat on these plates,  as the food contaminates those. These plates also can be recycled if we don't eat on it. But all paper plates are not always bio-friendly. Some paper plates come with polythene sheet coated to make leak proof. These types of paper plates cannot be composted if we eat on it and cannot be recycled if we don't eat on it. Moreover trees are need to cut to make paper tableware.  There are several types of bio-friendly tableware. One of such is disposable leaf plates and bowls made from sheath of betel-nut tree. Betel-nut trees are abundantly grown in Assam. The sheath which primarily protects the betel-nuts in the tree, falls naturally once it is dried. These sheath are used to make tableware.  In making these no addictive are used and the colour of the

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare. Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you >  click here I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe. Green Tomato Pickle  📎 Course :  Pickle 📎Cuisine :  Indian INGREDIENTS: 7-8 green tomatoes  1/2 tsp cumin seeds  1/2 tsp coriander seeds  1/2 tsp mustard seeds  1/3 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds  1 tbsp red chilli powder  2 tbsp sugar  1/2 tbsp salt  1/2 cup mustard oil  1/2 tbsp white vinegar METHOD: Wash the green tomatoes under runnin

Kuji Thekera : How to Consume and Preserve

Kuji thekera (কুজীঁ ঠেকেৰা)  is a wonder fruit of Assam belongs to the garcinia  family. It's English name is gamboge . There are hundreds of species of garcenia. Kuji thekera is one of the variety of garcinia found in Assam. There are two more varieties of garcinia found in Assam : Bor thekera and Rupohi thekera. Among these three varieties of garcinia, it is believed in Ayurveda that, kuji thekera has more medicinal value. The scientific name of kuji thekera is  Garcinia morella (Gaertn.) Desr.  Kuji thekera  Kuji thekera fruit becomes yellow when ripe.  The fruit has seeds inside and is very sour in taste. The ripe kuji thekera fruits are de-seeded, sliced and then sun-dried. The sun-dried kuji thekera slices are then stored in a container and used as a medicine in the treatment of gastritis and dysentery. I think in every household in Assam, sun-dried  kuji thekera is stored and used for the treatment of stomach related problems. Kuji thekera slices  How to P

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

Assamese Papaya Khar Recipe / অমিতাৰ খাৰ

Khar  is an alkali prepared from sun dried skin of some varieties of  banana.  It is prepared by filtering the water from the burn ashes of the skin of the banana. This khar extract is preserved in bottles and then used to make khar recipes. A traditional Assamese meal begin with khar. There are many different khar recipes and among them Papaya khar is very popular. *To know how to prepare khar  click here Assamese Papaya Khar Recipe / অমিতাৰ খাৰ  📎 Course :  Side dish 📎Cuisine : Assamese  🔪Preparation Time :  5 minutes ♨Cooking Time :  15 minutes  🕞Total :  20 minutes 🍴Servings : 2 INGREDIENTS: 1 cup chopped papaya  3-4 chopped garlic cloves  1-2 tbsp Khar  1 tbsp mustard oil  Salt to taste  METHOD: Boil papaya in a pressure cooker for 1 or 2 whistles.  In a pan heat mustard oil.  Add chopped garlic cloves.  When crackling, pour everything from the cooker.  Add khar and salt  Mix well and in medium heat cook for few minutes until papaya

Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe

  Hukoti is ground dry fish. Hukoti is similar to namshing . Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti . Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste.  If you like colocasia leaves than you may also like : * Fish curry with colocasia * Dry fish with colocasia * Colocasia chutney Kosu aru hukoti : Assamese style colocasia leaves with dry fish recipe  📎 Course :  Side dish 📎Cuisine :  Assamese   🔪Preparation Time :  15 minutes ♨Cooking Time :  25 minutes  🕞Total :  40 minutes 🍴Servings :  2 INGREDIENTS: A bunch of colocasia leaves with stems 2 tbsp red lentil   1 big tomato or 10-15 cheery tomatoes 2 green chillies 1 tbsp mustard oil pinch of turmeric 1/2 tbsp ginger garlic paste  1 chopped onion  2 tbsp hukoti /namshing  salt to taste METHOD : Wash colocasia leaves with stems under running wate