Kullu Explains The Difference Between Maharashtra’s Kanda Poha And Indore’s Steamed Poha

Bhopal’s very own, Aaditya ‘Kullu’ Kulshreshtha, who is India’s beloved comedian, took our Editor-in-Chief, Kamiya Jani, around the gullies of his home city for a very special episode of Tere Gully Mein. From tucking into Chole Bhature to slurping on kulfi to indulging in lake-side chats, we had a gala time with Kullu. The comedian even graciously and passionately explained the difference between Maharashtra’s Kanda Poda and Indore’s Steamed Poha.

Maharashtra’s Kanda Poha VS Indori Poha: Kullu Explains The Difference

Kullu first brought Kamiya Jani to Indian Coffee House for an iconic breakfast of Idli-Vada Sambar, Filter Coffee and French Toast. While dining at the restaurant, Kullu shared how he misses Bhopal’s ‘Lazy Saturdays’ whenever he is in Mumbai. The slow city life is something that’s very dear to the Bhopali.

While we devoured South Indian food in the MP city, we asked Kullu about the iconic breakfast dish in Bhopal. “Poha, of course!” he answered. Kamiya prodded him that Poha is actually a breakfast of Indore. He immediately replied, “Indore, Bhopal paas mein toh hai.” (Both those cities are nestled close by.)

Located just 4 hours away from each other, Kullu justified that Poha belongs to Bhopal just as much as to Indore. While Poha is actually a Maharashtrian dish, it eventually became very popular in Indore. Kullu explained that Kanda Poha (Onion Poha) made in Maharashtra is oily, rough in texture and fried.

Also Read: Kullu Claims He Wakes Up At 10 AM, But Only “Enters The World” At 1 AM; The Story Behind That Punchline

Indori Poha is steamed separately. A tadka is added to the steamed poha and then steamed again. The steam lends the poha a greenish hue. Kullu explains that this type of poha is famous in Indore, Bhopal, Ratlam and even Ujjain. Even the Poha-Jalebi combination comes from Madhya Pradesh, explains Kullu.

The Comedian Believes, “Poha Needs Garnishing”

This poha often has chopped raw onion, a special masala called Jeeravan, Ratlam sev, roasted peanuts, coriander leaves and even pomegranate. Poha without garnish is called ‘Naked Poha’ or ‘Nange Pohe’ by folks in Madhya Pradesh. Kullu explains it’s like an offence to serve someone Poha without the prized garnish and tempering. “Poha needs garnishing,” he finishes.

Also Read: When In Mumbai, This Is The One Thing About Bhopal Kullu Misses The Most

Well, now that we know the difference between Maharashtra’s Kanda Poha and Indore’s Steamed Poha by the comedian himself, what are you waiting for? Make a plate of poha for yourself, already! Also, don’t forget to watch this Tere Gully Mein episode with Kullu on Curly Tales’ Sunday Brunch.

Cover Image Courtesy: Internal