The original laphing I had in Bylakuppe is far better than what you get in the city, and I’ve listed out why.
It’s prepared in a little stall in the middle of a street with around six chairs scattered around so you can sit and eat peacefully. The noodles are much softer and squishy and quickly melt in your mouth. The sauce is about ten times spicier and thicker but replete in a distinct taste that the sauce in the city does not seem to have. The chicken is also more supple and you can season is as you like: less or more spice, whatever way you would prefer to take it. In the city I prefer to have to beef laphing!
If you ever head to Bylakuppe, this is one dish you have to try at least once.