1. Kebabs : Many kinds of Kebabs, mostly cooked over open grill. Some of the Dhakas specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes. 2. Crab Chili Sauce : Another great combination was the crab version. It was a little runnier than the dry eel chili sauce, but this was

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1. Kebabs : Many kinds of Kebabs, mostly cooked over open grill. Some of the Dhakas specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes. 2. Crab Chili Sauce : Another great combination was the crab version. It was a little runnier than the dry eel chili sauce, but this was

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1. Kosha : Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish. 2. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called katachochchori (kata meaning fishbone). The stir frying process and the lightness of a

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1. Kosha : Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish. 2. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called katachochchori (kata meaning fishbone). The stir frying process and the lightness of a

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1. Moong Daal : The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item. 2. Mixed Dal : The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or

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1. Moong Daal : The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item. 2. Mixed Dal : The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or

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1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces. 3. Jholi : Jholi literally means very thin and watery gravy usually made with tomatoes, potatoes, tubers, curd and asafoetida. 4. Kesar Halwa : rava kesari is a popular south indian sweet made from semolina during the festive season. rava kesari 5. Aloo ke Gutke :

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1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces. 3. Jholi : Jholi literally means very thin and watery gravy usually made with tomatoes, potatoes, tubers, curd and asafoetida. 4. Kesar Halwa : rava kesari is a popular south indian sweet made from semolina during the festive season. rava kesari 5. Aloo ke Gutke :

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1. Sambar : Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. 2. Akki rotti : Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but extremely popular. AkkiRotti means ricepancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle

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1. Sambar : Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. 2. Akki rotti : Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but extremely popular. AkkiRotti means ricepancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle

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1. Silam ka Achar : Roast Silam with chili in a pan for 10 min. Grind roasted Silam-chili with ginger and salt in a mortar. Mix lemon juice to taste. 2. Rasgulla : Rasgulla is a cheese-based, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant (Bengali Rasgulla) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. 3. Kodo ka

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1. Silam ka Achar : Roast Silam with chili in a pan for 10 min. Grind roasted Silam-chili with ginger and salt in a mortar. Mix lemon juice to taste. 2. Rasgulla : Rasgulla is a cheese-based, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant (Bengali Rasgulla) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. 3. Kodo ka

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1. Kajjikayalu : Kajjikayalu are fried sweets puris are rolled out of wheat flour and filled with a variety of powders and deep fried in oil. Very filling, so do make sure you have some space left! Another simple and easy sweet to prepare is malleeda muddalu (rice flour roti stuffed with a mixture of jaggery, ghee, grated coconut and poppy seeds), a Telangana favourite. 2. Chicken 65 : Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chilles and vinegar although the exact recipe can vary. It can be prepared using

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1. Kajjikayalu : Kajjikayalu are fried sweets puris are rolled out of wheat flour and filled with a variety of powders and deep fried in oil. Very filling, so do make sure you have some space left! Another simple and easy sweet to prepare is malleeda muddalu (rice flour roti stuffed with a mixture of jaggery, ghee, grated coconut and poppy seeds), a Telangana favourite. 2. Chicken 65 : Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chilles and vinegar although the exact recipe can vary. It can be prepared using

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1. Sattu : Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India and Pakistan.Sattu is the basis of several dishes. It is commonly served cold for breakfast as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in parathas.powdered baked gram, a high energy giving food usually mixed with

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1. Sattu : Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India and Pakistan.Sattu is the basis of several dishes. It is commonly served cold for breakfast as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in parathas.powdered baked gram, a high energy giving food usually mixed with

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1. Bhajia : Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience. 2. Sutarfeni : Sutarfeni is a tasty sweet and peeling Indian dessert, Sutarfeni is very popular items in all our Gujarat and people can serve these sweet items in all festivals. Your guests will be impressed by you if you serve

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1. Bhajia : Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience. 2. Sutarfeni : Sutarfeni is a tasty sweet and peeling Indian dessert, Sutarfeni is very popular items in all our Gujarat and people can serve these sweet items in all festivals. Your guests will be impressed by you if you serve

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1. Tea : Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy. Tea originated in China as a medicinal drink. It was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product. 2. Sarson da Saag and Makki di Roti : Sarson ka

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1. Tea : Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy. Tea originated in China as a medicinal drink. It was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product. 2. Sarson da Saag and Makki di Roti : Sarson ka

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1. Neer dosa : Neer dosa or Neer dose literally meaning Water dosa is a cr 2. Murukku : Murukku is a traditional snack of Tamil nadu savory crunchy twists made from rice and urad dal flour.Murukku is a verb in Tamil language means twisted.Manaparai Murukku The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous

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1. Neer dosa : Neer dosa or Neer dose literally meaning Water dosa is a cr 2. Murukku : Murukku is a traditional snack of Tamil nadu savory crunchy twists made from rice and urad dal flour.Murukku is a verb in Tamil language means twisted.Manaparai Murukku The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous

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1. Dal : Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht

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1. Dal : Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht

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1. Biranj : Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry. Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover and cook on a slow fire for 10 minutes. Add sugar and saffron, and stir gently. Cover and stir every

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1. Biranj : Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry. Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover and cook on a slow fire for 10 minutes. Add sugar and saffron, and stir gently. Cover and stir every

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1. Kofta : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savoury gravy. Koftas are usually softer than boras which are mainly made of ground lentils, sometimes with added chopped vegetables. Telebhaja is different. 2. Torkari : A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together. 3. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly

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1. Kofta : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savoury gravy. Koftas are usually softer than boras which are mainly made of ground lentils, sometimes with added chopped vegetables. Telebhaja is different. 2. Torkari : A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together. 3. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly

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1. Mandia Jau : Boiled Ragi cooled overnight 2. Malapua : Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many nonvegetarian Maithil homes during Holi. 3. Ariselu or Arisa : Ariselu and Arsa in Uttarakhand is a South Indian sweet dish from Andhra Pradesh and Odisha. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada. A similar sweet in Tamil Nadu called adhirasam is prepared

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1. Mandia Jau : Boiled Ragi cooled overnight 2. Malapua : Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many nonvegetarian Maithil homes during Holi. 3. Ariselu or Arisa : Ariselu and Arsa in Uttarakhand is a South Indian sweet dish from Andhra Pradesh and Odisha. Arisa or Arisalu is a Telugu word which means rice. It is also called kajaya in Kannada. A similar sweet in Tamil Nadu called adhirasam is prepared

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1. Rajasthani Subji : Gatte ki subji, Rajasthani curry, Mangori, Pakodi and Ker Sangari, the traditional subjis, are part of the daily meals here. A papad plain or masala is a must to sum up meals, as a tradition in Rajasthan. 2. Jaisalmeri Chane : chick peas cooked in the sour gravy 3. Jhajariya : Jhajhariya is a delicacy made of corn, milk, ghee and sugar garnished with raisins and nuts. Grated or coarsely ground fresh sweet corn is slowly roasted in ghee for few hours until it loses most of its moisture and assumes a dry granular form. The term Jhajariya is referenced in the advertisement for Google entitled Reunion

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1. Rajasthani Subji : Gatte ki subji, Rajasthani curry, Mangori, Pakodi and Ker Sangari, the traditional subjis, are part of the daily meals here. A papad plain or masala is a must to sum up meals, as a tradition in Rajasthan. 2. Jaisalmeri Chane : chick peas cooked in the sour gravy 3. Jhajariya : Jhajhariya is a delicacy made of corn, milk, ghee and sugar garnished with raisins and nuts. Grated or coarsely ground fresh sweet corn is slowly roasted in ghee for few hours until it loses most of its moisture and assumes a dry granular form. The term Jhajariya is referenced in the advertisement for Google entitled Reunion

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1. Gajar Ka Halwa : Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first saut 2. Dal Puri : It is back to the roots time. A traditional dish from the place where I hail. Dal Puri is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What

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1. Gajar Ka Halwa : Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first saut 2. Dal Puri : It is back to the roots time. A traditional dish from the place where I hail. Dal Puri is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What

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1. Fish Udid Methi or Uddamethi : Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish also is prepared using hog plums (or anything sour and tangy, such as pieces of raw mango) and fenugreek 2. Kheer : Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. 3. Sarapatel : Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians

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1. Fish Udid Methi or Uddamethi : Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish also is prepared using hog plums (or anything sour and tangy, such as pieces of raw mango) and fenugreek 2. Kheer : Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. 3. Sarapatel : Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians

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1. Poora Mach : Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice. 2. Koat Pitha : Mix the

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1. Poora Mach : Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice. 2. Koat Pitha : Mix the

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1. Baadi : It is a truly exquisite dish that has charmed the inhabitants of the state of Uttarakhand from time immemorial by virtue of its tongue tingling taste and rejuvenating aroma. Baadi is also bequeathed with all the chief nutrients that execute the various activities of our body. These include vitamins like vitamin B12 and Vitamin A, whose deficiency leads to a dreaded condition known as ‘Night Blindness’ and various minerals as well. 2. Kandalee Ka Saag : Uttarakhand is known for its distinctive food items, one of which is Kandalee Ka Saag. This dish is one of the vegetable preparations that are highly popular with visitors and tourists to

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1. Baadi : It is a truly exquisite dish that has charmed the inhabitants of the state of Uttarakhand from time immemorial by virtue of its tongue tingling taste and rejuvenating aroma. Baadi is also bequeathed with all the chief nutrients that execute the various activities of our body. These include vitamins like vitamin B12 and Vitamin A, whose deficiency leads to a dreaded condition known as ‘Night Blindness’ and various minerals as well. 2. Kandalee Ka Saag : Uttarakhand is known for its distinctive food items, one of which is Kandalee Ka Saag. This dish is one of the vegetable preparations that are highly popular with visitors and tourists to

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