While you’re at it, please deep-fry my carbs and add some butter
Deep frying in progress
We haven’t had a bad meal in India, although some have been better than others. But every single meal has had a deep-fried component. Usually it’s a deep-fried carb—or a deep-fried vegetable dipped in a carb mixture.
I really don’t know why this country and its people have not sunk into the Indian Ocean?
Deepti and Anand told us that people from the desert state of Rajasthan have ghee-drinking competitions. Ghee is clarified butter—I make it at home—and Rajasthanis can drink more than a litre at a time.
Deep-fried bread and a curry
That’s a lot of fat, but Rajasthan is not alone. All over India, we’ve had deep-fried potatoes, deep-fried and buttered bread, buttered rice, fried bread with eggs, and more. If we ordered naan bread, the restaurant would ask if we wanted added butter. No thanks.
We even saw a restaurant offering pizzas with a butter topping. We never tried them—were never even tempted—but I’m gobsmacked that I got out of India without gaining weight. Perhaps I should thank the two days of unexpected Delhi Belly I had at the very end of my trip (and after we left the tour).
Stay tuned for more about food—especially a great whole-in-the-wall restaurant in a hill station.
Where to next? 
Deep fried food is not our choice! This don’t mean that I don’t like it, but I really try to avoid excessive fat. In India I got some weight, not too much, but I was lucky and I didn’t get the Dehli Belly!
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I try to avoid fat too, so India was a bit of a shock, but I confess that I enjoyed the food very much.
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Peggy, that sure is an awful lot of fat. You did really well to not gain any weight but I’m sorry about the Delhi belly. Maybe that quantity of ft in just about every meal is why India has such a high rate of diabetes throughout its population.
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The Delhi Belly was easily cured by drinking Ganges water. I plan on writing about it. But interesting comment about the high rate of diabetes in India. I didn’t know that.
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