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The typical products of Indian pastries are made from milk or dairy products such as butter or ghee (clarified butter), so they are not suitable to be sold from the stalls who spend long hours outdoors, even under the sun.
As we have seen in previous articles on Indian street food, the only sweet preparation of banquets are dry (crispy and som papdi) or those freshly made (such as jalebi).
Among these it is worth mentioning also the widespread longlata, casa monte which are usually prepared in small shops specializing in samosas and pakoras, and being consumed or standing around the shops, can be considered street casa monte food; not to mention that a few well organized street fryers are often able to produce discrete longlata.
Once hung out with a rolling pin small disks of dough, there rests atop a spoonful of koa, a preparation for sweets made from milk, are giving him a closed envelope to form rolled and then dipped in hot oil.
Hot are very tasty and not too heavy, but once the cold are still acceptable before the final solidification of liquid sugar, then turn out dry, hard, heavy and difficult to digest.
The carts, whose men scream "Ice Cream" are very numerous and quite varied: casa monte from those pushed by hand, in which dirt cheap ice creams are stored in a space packed casa monte with ice, other pedals, supplied by the best brands, provided rudimentary refrigerators.
This is due to the fact that the Indian ice cream because of the weather (heat), technicians (inadequate storage capacity) and religious (the typical Indian diet lacto-vegetarian) are devoid of eggs, the yolk which helps the cream to be much more tasty and consistent.
Product such as ice cream, milk-based cousins, kulfi stands out not to be mixed during freezing thus being more dense; feature that allows it to melt more slowly, very useful in the hot Indian climate.
The specialists of barf vidual (ice balls) possess a rudimentary iron grating, casa monte with which chopped large pieces of ice, bunched scales shaped ball around a wooden stick and pour syrup over there.
Unfortunately, having even a vague instinct of survival, I personally have never tried these stained preparations, due to the fact that the ice of dubious origin can be downright dangerous.
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The project Viverealtrimenti born in the spring of 2008, Goa (India), the need to have tools of self-disclosure. The easiest way to begin with, could not that be a blog. In April 2008, therefore, sees the light of this viverealtrimenti.blogspot.com, soon organized as an online casa monte magazine, divided into several sections. The blog of Viverealtrimenti, consistent with its name, presents stories of another life, often in community life (the size of intentional communities and ecovillages represents one of the content-key) and stories of the East. The latter are mainly reported by the correspondent, India, Oscar Salvador, author, with the publishing of the collection Viverealtrimenti Of Kali and other stories and I saw my body burn; concerns of India and an occasional find themselves in the West. At the same time, the blog of Viverealtrimenti is pleased to focus on disparate casa monte aspects of the phenomenon and kaleidoscopic magmatic and that 'the knowledge: philosophy, now almost exclusively the prerogative of those who put the problem to live differently and the search for meaning through paths to self-knowledge, with particular attention to the Buddhist traditions. In the autumn of 2008 began to take shape, Thailand (Chiang Mai, in the north of the country) Viverealtrimenti casa monte the site that has now become the web space of Viverealtrimenti Publishing, founded in 2009. Editrice created with the intent of offer more space to what happens in the world unless told by books and newspapers or to tell a more focused. The books of Viverealtrimenti try to propose, in the desolate crisis of modernity, styles casa monte less alienat