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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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, […]