1. Raita : Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also. 2. Mathia : Mathiya is is a savoury math […]

1. Khichdi : Khich?? 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 Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration […]

1. 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 served in many non-vegetarian Maithil homes during Holi.Malapua […]

1. Thekua : Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries […]

1. Raita : Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. 2. Shahi paneer : Shahi paneer is a preparation of paneer […]

1. Amras : In J. R. R. Tolkiens legendarium, Amras is a fictional character, the twin brother of Amrod being the youngest sons of F 2. Chili pepper : The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, India, Malaysia and […]

1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to […]

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 […]