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 […]

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. Pura : […]

1. Baati chokha of BALIA : Baatiis a hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh. Its prized for its long shelf life and high nutritional content, and in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with […]

1. Rajasthani Subji : Gatte ki subji, Rajasthani curry, Mangori, Pakodi and Ker Sangari, the traditional subjis, are part of the daily meals here. A papad plain or masala is a must to sum up meals, as a tradition in Rajasthan. 2. Jaisalmeri Chane : chick peas cooked in the sour gravy 3. Jhajariya : […]

1. Bhaja : Anything fried, either just after it has been salted or dipped in any kind of waterbased batter. Does not include croquettes, or crumbcoated items. 2. Chop : Croquettes, usually coated with crushed biscuit or breadcrumbs. 3. Rshogolla : Rshogolla, a traditional sweet, is one of the most widely consumed sweets in Westbengal. […]

1. Balushahi : Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah.Balushahis are made of maida flour, and are deep-fried in […]