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A plate of vada along with sambar and chutney from Taste of India: Suvai in Ann Arbor (November 2, 2025). Photo by Ishwarya Shankar.
Movie Nights and Vadas
Movie Nights and Vadas
by Ishwarya Shankar
On a Saturday night, after finishing my homework, I ran down the stairs bursting with excitement. I could hear the sizzling noises of the vadas slowly being added to the oil one by one. The aroma of the spices and the mild, earthy smell of the lentils entered my nose as I took steps closer to the kitchen. It was contrasted by the pungent smell of onions that were being added into the batter. As my parents stood side-by-side at the stove making our favorite savory snack, I focused on what movie we should watch. A half hour later, we all settled down on our couch- plates overflowing, TV ready to play- prepared for our weekly tradition. It turned the vadas into an experience that formed my family’s strong connection and later became the dish that helped me relive these memories with my friends.
A shareable appetizer of dahi vada made with vada, yogurt, and other various toppings (November 2, 2025). Photo by Ishwarya Shankar.
“Historians believe that medu vada might have first been made in a town called Maddur in Karnataka, India. This delicious snack became famous outside of South India thanks to restaurants from Udupi” (“Medu”). Vadas are integrated into other cultures because you can find this food dish in Indian restaurants all around the globe. “Idli, dosa, medu vada, and sambar rank up there with butter chicken and tandoori chicken on the popularity charts” (Sarkar). Its ranking as a beloved dish is surely due to its spicy and flavorful taste.
I don’t have a vivid memory of my first time eating a vada because I was very young, and we often ate it during religious festivals. This shaped my food culture because I eat this food dish with my extended family who live far away and whom I don’t see often. When they came to visit, the members in my extended family and I would take on roles in the kitchen to make this dish. Afterwards, my cousins and I would argue on who helped out the most, and it was a bonding experience among us.
My friends and I at Taste of India: Suvai in Ann Arbor, the most convenient restaurant for enjoying vadas when I’m on campus (November 2, 2025). Photo by Ishwarya Shankar.
I wanted to replicate these memories, so I decided to go to Taste of India: Suvai with my friends in Ann Arbor. I ordered both vada and dahi vada. When the plate of vadas first arrived, I noticed that it was served with sambar and two types of chutney, which are sides into which the vadas can be dipped to add a tangy flavor. The vada had a hole in it, which depicts its distinctive identity. “Its unique shape makes it instantly recognizable whether you see it on a street vendor’s cart in Chennai or at a restaurant breakfast buffet in Bengaluru” (“Why”). Chennai and Bengaluru are two cities located in India, which is where the food and the ingredients that are grown for vadas are usually made and prepared. This hole also speeds up cooking time (“Why”). “South Asians’ cuisine is dominated by frying and roasting techniques that use high temperatures”, and vadas are created through frying in oil (Kakde). As my friends and I split the vadas, I could feel the oil residue as it easily broke into pieces. The vada tasted delicious as I bit into it, the crispy outside contrasting with the very soft inside.
When they brought out dahi vada, the sight of it triggered a feeling of joy as I anticipated the taste of it in my mouth. The dish consists of vada with yogurt and toppings added to it. It is in a pretty white color with a hue of muted yellow. As I ate, I watched as people interacted with each other, and I listened to the upbeat music playing in the background. Laughter filled my conversation with my friends, as we made many great memories together. The familiar aroma of this moment reminded me back to the tradition of eating with my family on the weekends.
Vada is a dish with rich culture, beautiful history, and the most satisfying crunch. This food item will always remind me of movie nights when I spent quality time with my family. The memories flash through my head regarding my extended family when I think about this food item, as it played a crucial part in strengthening our relationship. Overall, this food dish has shaped my identity both culturally and socially. My family and friends have truly shaped who I am now, and I value our bond. In the future, I hope to spend more time with my family and make memories with my friends at restaurants, strengthening our connections while eating vadas.
Works Cited
Kakde, Smitha, et al. “Urbanized South Asians’ susceptibility to coronary heart disease: The high-heat food preparation hypothesis.” Nutrition, vol. 33, 26 Jul. 2016, pp. 216-224. Science Direct, doi.org/10.1016/j.nut.2016.07.006. Accessed 6 Nov. 2025.
“Medu Vada Facts For Kids.” Kiddle, Kiddle Encyclopedia, n.d., kids.kiddle.co/Medu_vada. Accessed 5 Nov. 2025.
Sarkar, Petrina Verma. “Medu Vada- South Indian Vada- Daal Vada.” About.com, 30 Jan. 2015, Wayback Machine by Internet Archive, web.archive.org/web/20160427224907/http://indianfood.about.com/od/southindiancuisine/r/Medu-Vada-South-Indian-Vada-Daal-Vada.htm. Accessed 6 Nov. 2025.
Shankar, Ishwarya. Photo of a few vadas from Taste of India: Suvai. 2 Nov. 2025. Author’s Personal Collection.
Shankar, Ishwarya. Photo of the dahi vada garnished with other toppings. 2 Nov. 2025. Author’s Personal Collection.
Shankar, Ishwarya. Photo of my friends and I at Taste of India in Ann Arbor. 2 Nov. 2025. Author’s Personal Collection.
“Why Vadas Have A Hole In The Centre: South Indian Snack Secrets Revealed.” Times Entertainment, Times of India, Bennett, Coleman, & Co. Ltd, 18 Aug. 2025 timesofindia.indiatimes.com/life-style/food-news/why-vadas-have-a-hole-in-the-centre-south-indian-snack-secrets-revealed/articleshow/123363182.cms Accessed 29 Oct. 2025.
AI disclosure: UMChatGPT was used to check grammar. The following prompt was used: “Check for grammar errors.”
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