Steven Jermoluk Florida: A Journey Through India’s Food, Culture, and Neighborhood Flavors
For many travelers, food is the gateway to understanding a culture. For Florida native Steven Jermoluk, India represented that idea at its most vibrant. He had eaten Indian food in the United States—curries, naan, and samosas—but he knew the real story lived in the crowded markets, in late-night street stalls, and in family-owned restaurants where recipes are measured not in cups but in memories.
India, he discovered, wasn’t just about eating. It was about living through food—sharing meals that told the story of faith, geography, and tradition.
Highlights: Markets That Tell India’s Story
Chandni Chowk, Delhi
Steven’s food trail began in Delhi’s Chandni Chowk, a labyrinth of alleys where time seems suspended. The smell of frying jalebis led him to Old Famous Jalebi Wala, a stall that has served syrupy spirals of dough for over a century. He burned his tongue slightly on the first bite, but the crisp sweetness cut by a hint of saffron became one of his favorite tastes in India.
Nearby, Paranthe Wali Gali introduced him to stuffed paranthas—potato, paneer, and even banana-filled flatbreads fried golden and served with tangy chutneys.
Crawford Market, Mumbai
In Mumbai, Crawford Market revealed another side of Indian food culture. Vendors called out in Marathi, Hindi, and English, selling everything from spices to exotic fruits. Steven wandered past pyramids of Alphonso mangoes and crates of fresh seafood still dripping with seawater.
The real highlight came at Mohammed Ali Road, especially during Ramadan evenings, where streets became a corridor of smoky grills. Kebabs, haleem, and sweet malpua pancakes drenched in syrup filled the tables, creating a festival of taste and sound.
Russell Market, Bengaluru
Further south in Bengaluru, Steven stopped at Russell Market, a colonial-era bazaar alive with energy. He was drawn to the spice sellers, who explained the subtleties of curry leaf, dried chilies, and black cardamom. A vendor ground fresh masala in front of him, and Steven carried the spice blend through the rest of his trip, savoring its fragrance each time he opened the packet.
Food Experiences: Meals That Defined the Journey
Delhi’s Everyday Feasts
Delhi gave Steven an education in chaat—a genre of snacks that combines sweet, sour, spicy, and crunchy in perfect harmony. He tried aloo tikki chaat topped with yogurt and tamarind chutney, and golgappa (pani puri) filled with spiced water that burst on the tongue.
At Karim’s, near Jama Masjid, he sat shoulder-to-shoulder with strangers, eating mutton korma with naan so soft it folded like fabric. Karim’s, established in 1913, quickly became one of his most treasured dining experiences.
Mumbai: The City That Never Sleeps, Nor Stops Eating
In Mumbai, Steven Jermoluk of Florida fell in love with the city’s street food culture. On Juhu Beach, he ate pav bhaji—spiced mashed vegetables with buttered bread—watching families enjoy the cool evening breeze.
At Trishna, a fine-dining seafood restaurant, he ordered butter garlic crab, cracking shells while savoring the rich sauce. Later, at Bademiya in Colaba, he joined the late-night crowd for seekh kebabs wrapped in paper-thin roomali rotis.
South India: A Vegetarian Paradise
Chennai and Bengaluru revealed to Steven the beauty of South Indian breakfasts. At Saravana Bhavan, he tried idlis (steamed rice cakes) with coconut chutney, crispy vadas (savory doughnuts), and a masala dosa stretching across the plate.
In Bengaluru, he dined at Mavalli Tiffin Rooms (MTR), where servers ladled sambar and rasam over plates of fluffy rice. He left full but light, amazed at how these meals relied on spice for flavor rather than heaviness.
Kolkata: A Sweet Education
Kolkata became his crash course in India’s dessert culture. At K.C. Das, he tried the city’s signature rosogolla—soft cheese balls floating in syrup. At neighborhood shops, he sampled sandesh and mishti doi, each bite revealing the Bengali love for dairy-based sweets.
Steven noted that in India, dessert wasn’t simply an afterthought. It was central to celebrations, religious rituals, and everyday indulgence.
Culture and Neighborhoods: Where Food Lives
Old Delhi
In Old Delhi, food and faith are inseparable. Steven wandered near Jama Masjid at dusk, where the sound of evening prayers mingled with the crackle of grills. Here, he learned that meals weren’t just sustenance—they were social acts of faith, community, and family.
Jaipur
In Jaipur’s Pink City, bazaars brimmed with spices, sweets, and handicrafts. At Lassiwala, Steven drank a lassi served in a clay cup, the thick yogurt drink flavored with saffron and cardamom. It was cooling, refreshing, and distinctly tied to the desert climate.
Kerala
Kerala’s backwaters added another dimension. Staying on a houseboat, Steven ate meals of fish curry simmered with coconut milk, plantains fried crisp, and fluffy appams. Food here was tied to geography—the abundance of coconuts, the freshness of fish, the spice of black pepper grown on nearby hills.
Dining Tips and Critiques
Street Food Safety: Choose vendors with long queues—local trust is the best sign of hygiene.
Timing Matters: Idlis and dosas are best in the morning, while kebabs come alive at night.
Spice Levels: Ask, but be ready for surprises—“mild” in India can still mean fiery.
Regional Differences: North India leans toward wheat and dairy, while South India favors rice and coconut. Don’t stick to just one region.
Hydration: Always drink bottled water; avoid ice unless you know its source.
Dessert Musts: Try regional sweets in every city—mishti doi in Kolkata, kulfi in Delhi, payasam in Kerala.
Steven’s critique? Too many visitors stick to hotel restaurants, missing the vibrant local food scene that truly defines India.
Who Is Steven Jermoluk Florida Professionally?
Outside of travel, Steven Jermoluk is a construction estimator based in Florida. With a degree in Economics from Florida State University, he transitioned from a career in education into construction, where he now specializes in high-value residential and commercial projects. His work focuses on detailed cost planning, bid preparation, and scope coordination. Just as in travel, his professional approach emphasizes precision, planning, and collaboration.
Conclusion: India’s Lasting Flavor
For Florida native Steven Jermoluk, India offered more than just meals—it offered stories told through spices and shared across tables. From Delhi’s crowded alleys to Kerala’s calm waters, he discovered that food in India isn’t separate from culture. It is the culture, alive in every bite.
Get In Touch With Steven Jermoluk, Florida
To learn more about and get in touch with Steven Jermoluk, Florida, check out his website, social media, and various blogs and press articles below:
