1. Halwasan : This dish is famous in the khambat area of Gujarat. 2. Locho : Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating. […]

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, […]

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 […]

1. Paturi : Generally oily fish is sliced evenly, and then wrapped in a banana leaf, after the fish has been hit by a basting of freshly pasted mustard with a hint of mustard oil, chili, turmeric and salt. 2. Chhenchki : Tiny pieces of one or more vegetable, generally a dice of vegetables along […]

1. Chakhoi : A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households. 2. Misa Mach Poora : Rub salt and turmeric powder on the shelled shrimps and Keep […]

1. Puran Poli : Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa. 2. Xacuti : Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red […]

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 […]

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 […]

1. Murukku : Murukku 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 […]

1. Laddu : Laddu or Laddoo is a ballshaped 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. Buttermilk : Buttermilk refers to […]

1. Bikaneri Bhujia : Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri […]

1. Vada : Vadai is a savoury frittertype snack from South India. 2. Halva : Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. 3. Semolina : […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

1. Buta Dali : 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 […]