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 […]

1. Barfi : Barfi is a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios). The name is derived from the […]

1. Sattu : Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India and Pakistan.Sattu is the basis of […]

1. Haleem : Its important to note that haleem a delicious meat stew is not really a Delhi food it has Persian roots is an official food in Hyderabad and is eaten in plenty of other parts of South Asia particularly by Muslims to break their fast during the holy month of Ramadan. But Delhi […]

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. Ghevar : Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar.It is very famous in the adjoining states of Uttar Pradesh, Haryana, Delhi, Gujrat, Madhya Pradesh (among others).It […]

1. Pohay : Pohay or Pohe is a snack made from flattened rice. It is most likely served with tea or as a breakfast dish and is probably the most likely dish that a Maharashtrian will offer his guest any time of the day. It has a no. of variations the most common being Kanda […]

1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root […]

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. Chakhoi : A boiled cocktail of Musur pulses, […]