For numerous passing through the cold Himalayan hills, a hot plate of steaming Maggi noodles is a must ritual. Along the stretch from Manali to Darjeeling, ‘Maggi Point’ signs are inescapable a reflection on the dish’s entrenched place within Indian food culture. Food expert and radio host Kunal Vijayakar recently delved into the origins of this iconic instant noodle and asked the age-old question: why does Maggi taste irrefutably superior in the hills?
As tourists navigate mountain roads, they look forward to the relief provided by these unassuming stalls. Slurping hot noodles against stunning scenery provokes a zeal rarely seen at lower elevations. But is this increased flavour a product of our imagination or is there some real reason for the mountain Maggi magic?
The biting cold undoubtedly has a role to play. As the mercury falls, a steaming plate of Maggi provides a warm hug. The jarring contrast between the cold air and the hot spicy noodles is an experience hard to match in warmer weather. In addition the physical effort of walking at high altitudes probably heightens the pleasure of even plain food.
Aside from the atmospheric and physical conditions some attribute the unspoiled mountain spring water that is used to prepare it to the distinct flavour of Maggi. Kunal proposes that the mineral-rich mountain water, untreated and pure, might indeed impart subtle flavours that bottled or tap water cannot match.
In the end, though the improved flavour of mountain Maggi can be more than just ingredients. The synergy of breathtaking surroundings, the fellowship of other travellers and the warm comforting goodness of the noodles — all combine to produce an unforgettable dining experience, cementing Maggi's legendary status in the Himalayan environment.