1. Choora : beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions. 2. Malapua : Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in […]

1. Shndesh : Made from sweetened, finely ground fresh chhena (cottage cheese), shndesh in all its variants is among the most popular Bengali sweets. The basic shndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, […]

1. Shami kebab : hami kebab or Shaami kebab is a popular local variety of kebab especially in Punjab. It is a part of Indian and Pakistani cuisine. A variation of the Shaami kebab is also found in Bangladeshi cuisine. It is composed of a small patty of minced meat, (usually beef or mutton in […]

1. Sanna : Sannas, are a spongy steamed savoury rice cakes, popularly made in Goa and Mangalore in Karnataka, India. It is popular among the Goans, both Hindus and Catholics. Sannas are still extremely popular among the Konkani diaspora of Karnataka and of a small community settled in Kerala. It is also popular among the […]

1. Rasam and Sambar : Need no introduction I guess J rasam is more common than sambar is, but either of them is typically present in the daily diet. 2. Chutney : Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of […]

1. Bawra : Anything that has been mashed and then formed into rough roundish shape and fried, generally in mustard oil. Generally served with rice as a starter, or served with puffed rice crisps as a snack. The baora actually has quite a few different kinds. When potatoes are fried in a light chickpea flour […]

1. The Kachchi Biriani : This famous dish is now the mainstay of a wedding in a wealthy family in Dhaka. It is cooked with parboiled rice cooked with layers of raw kacchi mutton pieces, quite distinct from the West Bengal variety, which uses basmati rice and pakki (precooked) mutton pieces . When on dum, […]

1. Ombol or Aum bol : A sour dish made either with several vegetables or fish, especially fish bones. The souring agent is usually tamarind pulp, unripe mango and sometimes amla or amloki is used. Curd, though a souring agent occasionally used with nonvegetarian dishes, will not be called ombol. It is served at the […]

1. 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. 2. Payesh Kheer : This rice pudding dish is made using glutinous rice, […]

1. Chhenchki : Tiny pieces of one or more vegetable, generally a dice of vegetables along with general odds and ends, often even the peels (of potatoes, squash, gourd, pumpkin, bitter gourd, or potol for example) usually flavoured with pachpouron, whole mustard seeds or kalo jira. Chopped shallot and garlic can also be used, but […]

1. Bal Mithai : Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls. 2. Rus : It serves to be one of the most sought-after culinary delights that precisely demarcates Uttarakhand from other Indian states with respect to cuisine. Rus is also rich in all the essential vitamins […]

1. Laddu : Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. 2. Onion paratha : i often […]

1. Chokha : It has been in wide use among Georgians from the 9th century until the 1920s, The trend of Chokha in Georgians still continue to occur as they see it as their proud cultural heritage they inherit till this day. France may be known for its berets, and Spain for its mantillas, but […]

1. Imarti : Imarti or Jhangri in south India, is a dessert invented in Mughal kitchen and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. This sweet dish increased […]

1. Methi Paratha : methi paratha is a quick breakfast or a side accompaniment to any curry or sabzi. methi parathas are healthy alternative to plain parathas and packed with more flavors and nutrition.these fenugreek flat breads can just be had plain with indian chai too. they are so good. they also make a good […]

1. Shak : Any kind of green leafy vegetable, like spinach and mustard greens, often cooked till just wilted in a touch of oil and tempering of nigela seeds. 2. Moa : A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball, made all over Bengal. […]

1. Pantua : Pantua is somewhat similar to the rshogolla, except that the cottage cheese balls are fried in either ghee (clarified butter) or oil until golden or deep brown before being put in syrup. There are similar tasting, but differently shaped versions of the Pantua e.g. Langcha (cylindrical) or Ledikeni. Interestingly, the latter was […]

1. Meat : The most preferred form of meat in Bengal is mutton or goat meat. Khashi (castrated goat) or kochi pantha (kid goat), is also common. Some delicate dishes are cooked with rewaji khashi, a goat that has been specifically raised on a singular kind of diet, to encourage the growth of intramuscular fat, […]

1. Shndesh : Made from sweetened, finely ground fresh chhena (cottage cheese), shndesh in all its variants is among the most popular Bengali sweets. The basic shndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, […]

1. Dosa : Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore. 2. Chhurpi ka achar : The […]