Lunches are usually a snooze-inducing, elaborate affair after the agiary rituals are over and done with. An Udvada trademark is the boi ni macchi, coated with masala and deep fried, with the crunchy exterior yet soft within. The boi we had this time, was massive, the size of a child’s forearm. You then proceed to a lavish Mutton/Chicken Pulao with masala Dhansak Dal. So delicious and spicy, you’ll need to cool down with Sunta Raspberry after that. I’ve never found the Sunta brand of drinks anywhere except in Udvada.
Udvada during summers means one unfortunate news – no Doodh na puff. This frothy milk based drink topped with spices is a winter delight, and worth making a trip once during the cooler climate.
We dined at the Sodawaterwalla Dharamshala, under a mandap, with a beautiful German Shepherd strolling around the premises. The care-taker of the place, Hoshi uncle personally supervised our meals, insisting we eat more and even packing someChutney Eeda Pattice for us to eat on the drive back. As if, there was any stomach space left for that! The only alcohol you’ll officially find here is neera water – toddy extracted from the palm trees.
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