1. Sishnu : Sishnu soup is prepared from leaves of edible wild varieties of nettle. Sishnu soup is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called ghario sishnu, Laportee terminalis patle sishnu, and Girardinia […]

1. Dal Batti Churma : Recognised as a Rajasthan speciality, Dal batti churma, is a wholesome Rajasthani meal. Dal, or lentil curry, is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven. Choorma is a sweet dish made with flour, jaggery or sugar and ghee.Bhatti comes in varieties […]

1. Gatte ki Sabji : Gatte ki sabji is known as the rich spicy dish in the Rajasthani Thali. Gatte ki sabji consist of the rolls of besan poured into the khadhi of sabji and then cooked with pouring spices into the same. the reason why it is so rich because of the unique process […]

1. Gujia : Gujia a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia […]

1. Bean : Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family 2. Chicken : Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of […]

1. Qeema : Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes […]

1. Rogan josh : Rogan josh in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rougha means clarified butter or fat in Persian, while (alternatively romanised josh), gives the figurative meaning of intensity or passionand ultimately derives from the verb meaning to heat or […]

1. Kalakand : Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese. 2. Chingudi Jhola : Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins […]

1. Chhena Gaja : Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, […]

1. Saag : The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi. […]

1. Fish : Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of […]

1. Roasted Intestines : Since pig is such a huge part of Naga food culture, you can be assured that nothing is wasted, and internal organs happen to be some of the most prized possessions (and rightfully so, they are some of the most flavorful). These roasted intestines were amazing, like naturally cured strips of […]

1. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. […]

1. Pudoh : Have you ever taken powdered rice? If no then have a look into the Meghalayan cuisine, you will find a special kind of a rice called Pudoh. Pudoh is a special cuisine of Meghalaya and those who love to experiment different food items, Pudoh is a completely different item to try their […]

1. Thalipeeth : Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading […]

1. Bamboo Shoot Fry : Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.Add the baking soda and mix it well.Fry the methi seeds and red dry chillies and add salt to taste.Put the bamboo shoot into the pan and cook on a slow fire.When the bamboo shoot dries […]

1. Baingan bharta : Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which […]

1. Khichdi : Khich?i 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 AngloIndian dish kedgeree. Khichri is also thought to be the inspiration […]

1. Gulachi Poli : This is another dish which is prepared on Makar Sankranti and popular among the Brahmin families. Gulachi poli contains a stuffing of jaggery which is mixed with ground til and gram flour. The poli is then toasted till it becomes golden. Pure ghee is used for its preparation so that it […]

1. keema : Keema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a […]