Regional Food

Nirmala May 8, 2022

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 […]

Nirmala May 6, 2022

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 […]

Nirmala May 6, 2022

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 […]

Nirmala April 30, 2022

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 […]

Nirmala April 26, 2022

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 […]

Nirmala April 18, 2022

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 […]

Nirmala April 16, 2022

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 […]

Nirmala April 14, 2022

1. Pickle : Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium. 2. Dosa : Dosa is a fermented […]

Kasturi April 13, 2022

Puran Poli is very popular sweet dish of Maharashtra which is specially made during Ganesh Chaturthi and other festivals. In Maharashtra and other part of India, Puran Poli, Motichur Ladoo, Mawa Modak are made during the Ganesh festival. Puran poli is flat bread which is stuffed with chana dal and jaggery. Puran Poli is very […]

Nirmala April 12, 2022

1. Chhena jalebi : Chhena jalebi is a sweet dish originally from coastal Orissa in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Orissa. It is also made in modern day Bangladesh 2. Paratha : A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It […]

Nirmala April 11, 2022

1. Khaja : Khaja is a dessert of India. Refined wheat flour, sugar and oils are the chief ingredients of khaja. It is believed that, even 2000 years ago, Khajas were prepared in the southern side of the Gangetic Plains of Bihar. These areas which are home to khaja, once comprised the central part of […]

Nirmala April 11, 2022

1. Gulab jamun : Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served […]

Nirmala April 10, 2022

1. Rassa (Taambda/ Pandhra/ Varhadi) : The nonvegetarian Maharashtrian dishes include mutton, usually of sheep, lamb or goat, chicken, fish and other seafoods. Rassa is a popular type of curry prepared in Maharashtra and originated from the Kolhapur region. Ras means juice and rassa is a juicy preparation 2. Matarusal pav : It is a […]

Nirmala April 9, 2022

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 […]

Nirmala April 9, 2022

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, […]

Nirmala April 9, 2022

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 […]

Nirmala April 9, 2022

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 […]

Nirmala April 3, 2022

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 […]

Nirmala March 2, 2021

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 […]

Nirmala March 2, 2021

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, […]