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, […]

1. Shami kebab : hami kebab or Shaami kebab is a popular local variety of kebab especially in Punjab. It is a part of Indian and Pakistani cuisine. A variation of the Shaami kebab is also found in Bangladeshi cuisine. It is composed of a small patty of minced meat, (usually beef or mutton in […]

1. Sanna : Sannas, are a spongy steamed savoury rice cakes, popularly made in Goa and Mangalore in Karnataka, India. It is popular among the Goans, both Hindus and Catholics. Sannas are still extremely popular among the Konkani diaspora of Karnataka and of a small community settled in Kerala. It is also popular among the […]

1. Rasam and Sambar : Need no introduction I guess J rasam is more common than sambar is, but either of them is typically present in the daily diet. 2. Chutney : Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of […]