1. Rasmalai : Its origins lie in eastern India but this simple dairylovers dessert is very popular all over the north including Delhi. Its made of soft balls of sweetened chenna (like a crumbly paneer Indias cottage cheese) soaked in malai or clotted cream flavored with cardamom topped with nuts or dried fruit and served chilled. It wont win points for color but its delicious with delicate sweetness. 2. Chicken ishtu : The ishtu (also spelled ishtoo ishtew) of Delhi has a mild onionbased stewlike sauce dotted with plenty of khada masala or whole spices cloves cardamom pods and more plus a healthy pooling of oil on top. (In the south

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1. Rasmalai : Its origins lie in eastern India but this simple dairylovers dessert is very popular all over the north including Delhi. Its made of soft balls of sweetened chenna (like a crumbly paneer Indias cottage cheese) soaked in malai or clotted cream flavored with cardamom topped with nuts or dried fruit and served chilled. It wont win points for color but its delicious with delicate sweetness. 2. Chicken ishtu : The ishtu (also spelled ishtoo ishtew) of Delhi has a mild onionbased stewlike sauce dotted with plenty of khada masala or whole spices cloves cardamom pods and more plus a healthy pooling of oil on top. (In the south

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1. Haleem : Its important to note that haleem a delicious meat stew is not really a Delhi food it has Persian roots is an official food in Hyderabad and is eaten in plenty of other parts of South Asia particularly by Muslims to break their fast during the holy month of Ramadan. But Delhi being a North Indian mishmash of different ethnic groups and religions including several prominent enclaves of Muslims (accounting for about 12% of the total population) its no surprise that haleem is beloved here during Ramadan and beyond. Its typically a slowcooked sticktoyourguts gruellike stew made with shredded or mashed boneless meat (often mutton/goat or buffalo) wheat

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1. Haleem : Its important to note that haleem a delicious meat stew is not really a Delhi food it has Persian roots is an official food in Hyderabad and is eaten in plenty of other parts of South Asia particularly by Muslims to break their fast during the holy month of Ramadan. But Delhi being a North Indian mishmash of different ethnic groups and religions including several prominent enclaves of Muslims (accounting for about 12% of the total population) its no surprise that haleem is beloved here during Ramadan and beyond. Its typically a slowcooked sticktoyourguts gruellike stew made with shredded or mashed boneless meat (often mutton/goat or buffalo) wheat

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1. Sweets gheebased: halwa ladoo : Among Indias myriad sweets made with ghee or clarified butter and specifically those common in Delhi there are halwas and a variety of ladoo (in addition to the everpopular jalebi of course). Within those categories there are many types; halwas for instance are generally either soft and flourbased (such as the puddinglike moong dal halwa) or crunchy/crumbly and nutbased. To simplify well focus on a few local favorites: sohan halwa a nutty Punjabi sweet (made of sprouted wheat flour nuts ghee milk sugar) thats been satisfying Delhi sweet tooths for several centuries; Karachi halwa a soft chewy nutstudded halwa tasting of honey made from dry

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1. Sweets gheebased: halwa ladoo : Among Indias myriad sweets made with ghee or clarified butter and specifically those common in Delhi there are halwas and a variety of ladoo (in addition to the everpopular jalebi of course). Within those categories there are many types; halwas for instance are generally either soft and flourbased (such as the puddinglike moong dal halwa) or crunchy/crumbly and nutbased. To simplify well focus on a few local favorites: sohan halwa a nutty Punjabi sweet (made of sprouted wheat flour nuts ghee milk sugar) thats been satisfying Delhi sweet tooths for several centuries; Karachi halwa a soft chewy nutstudded halwa tasting of honey made from dry

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1. Kofta : Kofta means meatballs although in one of the most popular Mughlai dishes malai kofta the balls in question are veg made with paneer. Otherwise the kofta will likely be minced and spiced mutton (also called keema) unless its nargisi kofta which means a hardboiled egg coated in ground meat (and which may have inspired the U.K.s Scotch egg). In any case the fried kofta balls are typically smothered in a lovely creamy curry sauce patiently waiting for your naan to scoop it up. 2. Kulle : Kulle is fruit chaat alleged to have been invented in Delhi and a brilliant interpretation of the genre in our opinion especially

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1. Kofta : Kofta means meatballs although in one of the most popular Mughlai dishes malai kofta the balls in question are veg made with paneer. Otherwise the kofta will likely be minced and spiced mutton (also called keema) unless its nargisi kofta which means a hardboiled egg coated in ground meat (and which may have inspired the U.K.s Scotch egg). In any case the fried kofta balls are typically smothered in a lovely creamy curry sauce patiently waiting for your naan to scoop it up. 2. Kulle : Kulle is fruit chaat alleged to have been invented in Delhi and a brilliant interpretation of the genre in our opinion especially

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1. Samosa : One of the most widely known and enjoyed Indian snacks samosas are quite popular in Delhi and around North India which in general loves its fried goodies. Though regional variations abound up here samosas are triangular flourbased pastries stuffed with various ingredients such as spiced potato peas onions dal or paneer and then deepfried and served with some sort of chutney. Youll find them as a standalone snack or in chaat for which yogurt chutneys chaat masala and more would also be present and the samosa smashed open. On their own though theyre perfect little pocketpastries for when you just want a small bite 2. Butter chicken :

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1. Samosa : One of the most widely known and enjoyed Indian snacks samosas are quite popular in Delhi and around North India which in general loves its fried goodies. Though regional variations abound up here samosas are triangular flourbased pastries stuffed with various ingredients such as spiced potato peas onions dal or paneer and then deepfried and served with some sort of chutney. Youll find them as a standalone snack or in chaat for which yogurt chutneys chaat masala and more would also be present and the samosa smashed open. On their own though theyre perfect little pocketpastries for when you just want a small bite 2. Butter chicken :

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1. Dhokla : Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop. 2. Dahi vada : Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation

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1. Dhokla : Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop. 2. Dahi vada : Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation

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1. Muthia : Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish.This item is known

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1. Muthia : Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish.This item is known

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1. Raita : Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also. 2. Mathia : Mathiya is is a savoury math dal flour based Gujarati Snacks. Most of Gujarati household made mathiya during Diwali or Holi festival. 3. Patra : Patra is a popular vegetarian dish in the West region of India.[citation needed] It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India.[citation needed] Its main ingredient is

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1. Raita : Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also. 2. Mathia : Mathiya is is a savoury math dal flour based Gujarati Snacks. Most of Gujarati household made mathiya during Diwali or Holi festival. 3. Patra : Patra is a popular vegetarian dish in the West region of India.[citation needed] It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India.[citation needed] Its main ingredient is

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1. Jalebi : Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali. 2. Vegetable Handva : Vegetable Handva or Handvo is a Gujarati dish. It is a vegetable dish which is

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1. Jalebi : Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali. 2. Vegetable Handva : Vegetable Handva or Handvo is a Gujarati dish. It is a vegetable dish which is

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1. Khatta Mittha Bhaat : Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top…but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor…one that you re sure to enjoy. 2. Doodhpak : Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a

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1. Khatta Mittha Bhaat : Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top…but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor…one that you re sure to enjoy. 2. Doodhpak : Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a

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1. Sev : A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. 2. Meethi Kadhi : Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its

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1. Sev : A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. 2. Meethi Kadhi : Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its

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1. Khichdi : Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi. 2. Panipuri : The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion

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1. Khichdi : Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi. 2. Panipuri : The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion

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1. Pittha : It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken). 2. Bhunjia : The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21¡ 25¡ North and 21¡ 30¡ north latitude and 82¡ 35¡ East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of

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1. Pittha : It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken). 2. Bhunjia : The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21¡ 25¡ North and 21¡ 30¡ north latitude and 82¡ 35¡ East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of

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1. Ghugni : It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is

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1. Ghugni : It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is

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1. 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 non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions. 2. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main

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1. 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 non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions. 2. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main

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1. Thekua : Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries in these places.The main ingredients of Thekua are wheat flour, chasni (melted sugar)and ghee. Jaggery can sometimes be used as an alternative to sugar. Dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. Dough is deep fried in ghee or vegetable oil till it becomes reddish brown. It

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1. Thekua : Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries in these places.The main ingredients of Thekua are wheat flour, chasni (melted sugar)and ghee. Jaggery can sometimes be used as an alternative to sugar. Dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. Dough is deep fried in ghee or vegetable oil till it becomes reddish brown. It

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1. Makai ki Roti : Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. 2. Pakora : Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken

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1. Makai ki Roti : Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. 2. Pakora : Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken

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1. Raita : Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. 2. Shahi paneer : Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes

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1. Raita : Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. 2. Shahi paneer : Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes

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1. Bora : Bora is equivalent to Tikki in Hindi. It may contain other local Xaak (Shaags) within it and it is best while served with Teteli (Tamarind) pickle. 2. Pitika : Side dishes called pitika is a signature characteristic of this cuisine. The most popular is aloo pitika – garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented mashed mustard (Brassica campestris var. toria) seed to which a khar has been added, and kahudi to which an acidic agent (lemon juice, dried mangosteen) has been added. Pitikas are also made

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1. Bora : Bora is equivalent to Tikki in Hindi. It may contain other local Xaak (Shaags) within it and it is best while served with Teteli (Tamarind) pickle. 2. Pitika : Side dishes called pitika is a signature characteristic of this cuisine. The most popular is aloo pitika – garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented mashed mustard (Brassica campestris var. toria) seed to which a khar has been added, and kahudi to which an acidic agent (lemon juice, dried mangosteen) has been added. Pitikas are also made

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1. Ghugni : Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. 2. Pura : Assamese version of smoked or barbecue. Different types of meat and fish are often served in this form. 3. Roti : Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts

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1. Ghugni : Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. 2. Pura : Assamese version of smoked or barbecue. Different types of meat and fish are often served in this form. 3. Roti : Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts

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