1. Idli : most common breakfast in many households. The batter is usually prepared the previous night to allow it to settle. Idlis can be made in various shapes round and square! 2. Chicken or Mutton : For the non-vegetarian lovers (or fanatics ;)) this is the day we wait for! Masala powders are typically […]

1. Dhaniyala podi : This is the godsend gift when your taste buds are dead because of cold or fever and you don 2. Pulusu : a tamarind flavoured liquid item that goes well with only a few vegetables (like Bhindi, chamadumpa/arbi) and fish! This item is unique to Andhra Pradesh. There is a buttermilk […]

1. Biryani : Ah, the famed biryani J. But this biryani is not the famed one, because we typically do not make dum biryani at home. If it 2. Pootharekulu : Pootharekulu or Poothareku (singular) is a popular sweet from Andhra Pradesh, India. ‘Pootha’ is coating and ‘Reku’ (plural Rekulu) is sheet in Telugu. PoothaRekulu […]

1. Chuak : Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family. 2. Lamb and mutton : Lamb, hogget, and mutton […]

1. Dal : 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 to […]

1. Ghugni : Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. 2. Kheer : […]

1. The Tangy Rasam : The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British Mulligatawny Soup is said to have derived its flavour from Rasam. Rasam is a mixture of chilly and pepper corns […]

1. Kobbari Lavuju : Kobbari Lavuju is a famous sweet in Godavari and Krishna districts in the state of Andhra Pradesh. The key ingredients are grated coconut, sugar, jaggery and spices like elaichi. This is a traditional dish prepared especially on festival days and other auspicious days.

1. Sev : A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is […]

1. Rice wine : Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing […]

1. Dhindo : Dhindo is a traditional food of Nepal. It is similar to halva, made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal.Dhindo is made by boiling hot water and continuously mixing flours […]

1. Churma : Churma is a popular Rajasthani delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up Bajri or wheat flour baatis or rotis in ghee and jaggery. It is usually rich in calories. 2. Shahi paneer : […]

1. Ghugni : It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala […]

1. Butter Chicken : Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabis is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan. […]

1. Poora Mach : Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the […]

1. Chutney : Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word […]

1. Kajjikayalu : Kajjikayalu are fried sweets puris are rolled out of wheat flour and filled with a variety of powders and deep fried in oil. Very filling, so do make sure you have some space left! Another simple and easy sweet to prepare is malleeda muddalu (rice flour roti stuffed with a mixture of […]

1. Chadachadi : Chorchori is a unique charflavored vegetable dish of Bangladesh and India, found primarily in Bengali cuisine.To cook a Chadachadi dish, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Then, chopped vegetables are added and stirfried briefly. Water, salt, and more […]

1. Wada or Vada Pav : The WadaPav also spelled VadaPav is a fastfood snackThe Indian Burger! It consists of a spicy, deep fried potato based patty (called the Wada) sandwiched between a thick square of bread that is similar to a burger bun (called the Pav). Thus the name WadaPav. This dish is usually […]

1. Sweets gheebased: halwa ladoo : Among Indias myriad sweets made with ghee or clarified butter and specifically those common in Delhi there are halwas and a variety of ladoo (in addition to the everpopular jalebi of course). Within those categories there are many types; halwas for instance are generally either soft and flourbased (such […]