1. Imarti : Imarti or Jhangri in south India, is a dessert invented in Mughal kitchen and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. This sweet dish increased […]

1. Methi Paratha : methi paratha is a quick breakfast or a side accompaniment to any curry or sabzi. methi parathas are healthy alternative to plain parathas and packed with more flavors and nutrition.these fenugreek flat breads can just be had plain with indian chai too. they are so good. they also make a good […]

1. Shak : Any kind of green leafy vegetable, like spinach and mustard greens, often cooked till just wilted in a touch of oil and tempering of nigela seeds. 2. Moa : A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball, made all over Bengal. […]

1. Pantua : Pantua is somewhat similar to the rshogolla, except that the cottage cheese balls are fried in either ghee (clarified butter) or oil until golden or deep brown before being put in syrup. There are similar tasting, but differently shaped versions of the Pantua e.g. Langcha (cylindrical) or Ledikeni. Interestingly, the latter was […]

1. Meat : The most preferred form of meat in Bengal is mutton or goat meat. Khashi (castrated goat) or kochi pantha (kid goat), is also common. Some delicate dishes are cooked with rewaji khashi, a goat that has been specifically raised on a singular kind of diet, to encourage the growth of intramuscular fat, […]

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. Dosa : Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore. 2. Chhurpi ka achar : The […]

1. Enduri Pitha : Enduri Pitha is a variety of pitha made in the Indian state of West Bengal. Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper, and chhena. 2. Chhena Jhili : Chhena jhili is a popular dessert from Cuisine of Orissa. The birthplace is Nimapada in Puri district. It […]

1. Kodo ka Roti : Kodo ko roti is typical pancake prepared from finger millet locally called Kodo which is served with different varieties if pickles.Mix finger millet flour-sugar with 1 cup of lukewarm water and knead to make a thick paste. Heat ghee in a frying pan and spread tablespoon heaped of paste into […]

1. Sishnu : Sishnu soup is prepared from leaves of edible wild varieties of nettle. Sishnu soup is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called ghario sishnu, Laportee terminalis patle sishnu, and Girardinia […]

1. Dal Batti Churma : Recognised as a Rajasthan speciality, Dal batti churma, is a wholesome Rajasthani meal. Dal, or lentil curry, is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven. Choorma is a sweet dish made with flour, jaggery or sugar and ghee.Bhatti comes in varieties […]

1. Gatte ki Sabji : Gatte ki sabji is known as the rich spicy dish in the Rajasthani Thali. Gatte ki sabji consist of the rolls of besan poured into the khadhi of sabji and then cooked with pouring spices into the same. the reason why it is so rich because of the unique process […]

1. Gujia : Gujia a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia […]

1. Bean : Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family 2. Chicken : Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of […]

1. Qeema : Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes […]

1. Rogan josh : Rogan josh in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rougha means clarified butter or fat in Persian, while (alternatively romanised josh), gives the figurative meaning of intensity or passionand ultimately derives from the verb meaning to heat or […]

1. Kalakand : Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese. 2. Chingudi Jhola : Chingudi Jhola or Chungudi Jhola is a spicy gravy based prawn curry with different flavours of spices. It is mostly eaten by people of the coastal regions and the areas of River basins […]

1. Chhena Gaja : Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, […]

1. Saag : The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi. […]

1. Fish : Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of […]