Indian Cuisines: Madhya Pradesh

Madhya Pradesh offers a dose of nature, a tinge of culture mix it with the warm hospitality and a plate full of mouth-water delicacies. Madhya Pradesh, the heart of India assures a delightful package to its visitors. Be it the rich culture, historical importance or the food, Madhya Pradesh offers everything to satisfy a traveller’s as well as a foodie soul.

Bhopali Paan has wide ranging toppings which vary from distinct types of dry fruits to supari. The Paan is almost considered a must have for those who want to give a grand finishing touch to their meal. While the toppings in Paan include Chuna, Kattha and supari one can even get it customized.

Bhutte Ka Kees dish is only made in Madhya Pradesh and is a healthy and yummy food that is made with grated corn kernels cooked in spices, coconut and skimmed milk which adds a slightly sweet taste to the dish. Mustard seeds and green chillies are further added to enhance the taste.

Dal Bafla has the right dose of proteins, vitamins, carbohydrates, and fats—a good and healthy option for lunch. Bafla is a delicious treat of the wheat balls well cooked in ghee. The dish is well complemented with a bowl of Dal and coriander chutney.

Mawa bati is a unique sweet dish found only in Madhya Pradesh.The mawa dough is mixed with dried fruits and then rolled into balls, which are then deep fried and further soaked in sugar syrup. At some places, mawa bati is enhanced with a garnish of coconut powder.

Poha is super light and super healthy and is the perfect way to start your day. It comprises flattened rice and veggies such as onion, tomato, and potato, and curry leaves [...]

By |August 18th, 2019|Travel|0 Comments|

Indian Cuisines: Kerala

Kerala is home to numerous lip-smacking dishes prepared using meats and seafood. One just cannot stop salivating when walking the streets of Kerala. Kerala takes a lot of pride in its long list of non-vegetarian food that the state has to offer to its perpetually hungry tourists.

Banana Chips known as nenthra-kaaya oopperi in Kerala. These are dried and fried slices of Banana which are covered in sugar and honey. The chips may also be coated with masala or jaggery to form spicy and sweet variations.

Cheera Parippu Thoran or spinach stir fry is a healthy dish with less calorie count. The dish is made using leafy vegetables and makes the best side dish which one can either try with roti, rice. It is a very good source of minerals, vitamins, and iron.

Ela Ada comprises of everything that one would look in a South Indian dish. Rice, coconut, jaggery, etc. are the main ingredients which enhance the dish and deliver the best flavors to the dish. It can be tried as in breakfast or as an evening snack. One can also change the fillings and stuffing of this dish as according to preference.

Idiyappam is basically made of rice flour, water and salt. Numerous strands of vermicelli are entwined together. Also known as noolappam, this Kerala dish is best paired with egg curry.

Parippu Vada or masala vada is a savoury fried snack in Kerala. It is made from legumes, rice and various masalas . Eaten usually as breakfast, Parippu Vada is consumed with sambar and coconut chutney.

Puttu and Kadala curry is a cylindrical steamed rice cake cooked with coconut shavings. This is an extremely popular breakfast item of Kerala.Kadala curry is essentially black chickpeas curry cooked [...]

By |August 15th, 2019|Travel|0 Comments|

Indian Cuisines: Karnataka

The Kannada cuisine includes many vegetarian and non-vegetarian dishes. It is one of the oldest surviving cuisines and traces its origins back to the Iron Age. The dishes vary from region to region within the state.

Bisi bele bath, remains a favourite of many people in Karnataka. It is a wholesome nutritious food made from rice,dal,ghee and vegetables. Known as the Indian version of Risotto. Spices like nutmeg, curry leaves and tamarind contributes to the unique flavour and taste.

Chiroti is a flaky, unleavened pastry. No festivities in Karnataka is complete without the traditional Chiroti served with Almond Milk. The Unsweetened Chiroti can be transformed into a delicious payasam.

Mysore bonda is one of the most popular snacks served in tiffin centres across Karnataka. Bondas are made with stuffings like potato mixture or mix vegetables in maida or all-purpose flour and served with coconut chutney.

Mysore Pak is a sweet dish originated in Karnataka, prepared especially during Diwali. Besan, sugar, ghee and water are mixed together to form soft pieces. It has a similar texture to that of a fudge.

Pori Urundai is the Indian version of a Rice treat made using puffed rice. It is comparatively healthier with the use of jaggery instead of refined sugar. While the Puffed rice adds the perfect crispiness, ginger and cardamom powders impart lots of flavor to pori urundai.

Rava kesari is a popular south indian sweet dish mainly prepared for breakfast or during festival feast. It is a simple sweet recipe prepared with ingredients like semolina, sugar and ghee. It is topped with cashews, almonds and some raisins which gives a nice crunchy effect to it.

By |August 12th, 2019|Travel|0 Comments|

Indian Cuisines: Jharkhand

Cuisine of Jharkhand comprises of rice, dal, vegetables. Meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled .Traditional dishes of Jharkhand may not be available at restaurants.

Dhuska is usually consumed as a breakfast item and is prepared from rice and lentil batter, which is fried later. It is normally served with the traditional ghugni, which is a simple curry made with black chickpeas. It is one of the most famous popular items in Jharkhand.

Handia is a festive drink made of cooked rice soaked in water overnight in an earthen pot. It is prepared usingranu tablet which is a combination of 20-25 herbs acting as a fermentor. It is generally the most alcoholic and mordacious taste people of any other Indian drinks.

Meetha Khaja is prepared from wheat flour, mawa and oil. It is deep fried until crisp. Then a sugar syrup is made which is known as paga for the Khaja. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup and are ready to serve.

Pitha is a dish which is very famous in Jharkhand. The neighbouring states of West Bengal and Orissa also relish this delicacy. The Pitthas in Jharkhand have a flavour of their own and are eaten with a variety of side dishes which sets it apart.

Rugra is a type of mushroom which are available during the monsoons, often in the forest. It grows beneath the soil and only the locals are able to spot it. It can be saida special state cuisine due its seasonal and peculiar growth.

By |August 9th, 2019|Travel|0 Comments|

Indian Cuisines: Himachal Pradesh

The snow-clad mountains, lush green valleys, the freshness in the air, tranquillity in the environment, these are a few things that describe Himachal Pradesh at its best. From the road vendors to the authentic cafes and restaurants, Himachali people will pour their hearts out in their dishes.

Akotri is made with buckwheat mixed with wheat that is usually prepared on occasions of festivities.The thought of a buckwheat cake might not sound so great but is both scrumptious and healthy. With the goodness of ghee, it provides you with enough nutrients and calories to survive a good hike.

Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. The dough is put on the bonfire to be par-cooked and then later steamed to complete the cooking. This distinct bread is usually enjoyed with ghee.

Thukpa is a noodle soup can easily be found in Dharamshala.It can be veg or with meat and is served hot. A number of vegetables are added to it. The soup is perfect on a cold night.

Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin served with rice and rajma. The dish is neither totally liquid nor totally dry. This dogri dish packs a lot of flavours and is a must try during the winters.

Madra is a delicacy that belongs to Chamba district of Himachal Pradesh. This dish consists of the soaked chickpeas or vegetables. Madra is one of those dishes that represents the food culture of Himachal Pradesh and is available at every restaurant, and on festivals, offered to you with utmost love.

Rajma Chawal is a [...]

By |August 6th, 2019|Travel|0 Comments|

Indian Cuisines: Haryana

Haryanvi cuisine is simple, earthy and inextricably linked to the land. In Haryana, the emphasis is on food that is wholesome, fresh. Haryana with its essentially agrarian culture has retained simplicity in its cuisine.

Alsi ki Pinni is a sweet dish made from alsi (flax seed) wheat flour, sugar, nuts and ghee. All the ingredients are used to make a mixture, which is then rolled into balls. This sweet is also healthy as alsi is a rich source of omega 3 and iron.

Bajra Aloo Roti is prepared just like bajra roti but with mashed potatoes and various spices in it. Onions may also be added to the roti. The rotis are served hot with butter on top of it.alongside raita.

Hara Dhania Cholia is an authentic dish of Haryana. Choliya or green chana is mixed with other vegetables like onions, carrots, and spices. The dish is a Sabzi and is had along with either rice or roti.

Meethe Chawal is a festive favorite in Haryana.Rice is soaked for sometime and then sautéed in ghee along with nuts, cardamoms and sugar, water is added to it, and it is then left to cook in ‘dum’ style to let the flavours develop. Then layer the rice with dry fruits, dates and saffron water or colouring, and just before serving, gulab jal is added for aroma.

By |August 3rd, 2019|Travel|0 Comments|

Indian Cuisines: Gujarat

The state Gujarat is very famous for its indigenous food. The special thing about Gujarati food is that each dish has a good amount of sugar. There is a huge variety of street food available in Gujarat which can be eaten all the time.

Dabeli is a spicy snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys. Other common names for Kutchi Dabeli are Kutchi burger or Kutchi double roti.

Fafda are spicy and crunchy which is made of chickpea consists of long strips of dough which have been deep fried and Jalebi are tangy and soft fried sweet dipped in sugar. This sweet-salty combination is traditionally served during Dussehra as a breakfast and is a favorite street food in Gujarat.

Khaman is made up of fresh ground chana dal or chana flour (besan), soaked in water to make a soft thick paste which has a cake-batter like consistency.The snack is prepared in a cooker, steamer or even a microwave. A final touch of a tadka using curry leaves, hing (asafoetida) and chillies is added.

Khichu is a dough for makingpapad, however, owing to its taste it is also consumed as Farsan (snack/side dish). It is made from rice flour.This steamed rice flour street food is very famous in Gujarat. Khichu is traditionally eaten during the monsoon season.

Khandvi is a savory snack usually eaten in the evening. The batter is cooked down to a thick paste and then thinly spread on a flat surface.Khandvis are then rolled up tightly into 1 inch pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments.

Muthia resembles sausage but is a [...]

Indian Cuisines: Goa

Goa is the ultimate tourist attraction in India. The street food in Goa is as exciting as the traditional Goan delicacies. The fact that Goa was under Portuguese rule for a prolonged period means that its impact can still be seen in the food and cuisines.

Bebinca hails from the coastal state of Goa. Bebinca has seven layers and the ingredients include plain flour, sugar, ghee, egg yolk, and coconut milk. It can be eaten fresh or easily preserved for long time.

Chorizo Pav is made with pork meat, garlic, spices and toddy vinegar is known for its intense, spicy flavour and versatility. It can be eaten for breakfast or as an evening snack.Plenty of men and women can be spotted early morning selling the same.

Gadbad Ice-Cream, is a summer special treat in Goa. It is beautifully served in a bowl or in a very tall glass and combines a variety of delicious ice-cream flavours and surprisingly topped with noodles and jelly. It is the best way to chill out in the scorching Goan summer.

Pork Vindaloo is a dish of pork marinated in wine and garlic.The addition of dried red chili peppers with additional spices make vindaloo the most well known Goan dish. The dish is a speciality of Goa and can be best found near Panjim.

Ras Omelette is a one-of-a-kind gravy omelette that is a perfect night street food in Goa. Its gravy prepared from chicken make it a delicious street food. It is garnished with coriander and onions.

Indian Cuisines: Chhattisgarh

The ‘rice bowl of India’ is Chhattisgarh has an abundance of staple food. The staple diet of people of the territory consists of rice, maize and jowar. The locals of Chattisgarh are fond of protein-rich food. Tourists are often enticed with the variety of lentils served to them.

Aamat is considered to be the Sambhar of Chhattisgarh. The delicacy is prepared with mixed vegetables which are cooked along with the ginger garlic paste and various spices. Traditionally, the dish has been prepared in the bamboo shoots which gives it aroma.

Bara is a light snack made from fermented Urad dal.Then vegetables and spices are added to give perfection. Minimum usage of oil makes it super healthy and nutritious.

Chilla is a delicious Indian dish served as a Breakfast as well as main course. It is made with gram flour and can be stuffed with paneer,vegetables.

Fara are made in the form of dumpling, the main ingredient of the dish being rice. The dough along with the minimum spices are seasoning of coriander leaves is put to steam to get the light and healthy snack.

Sabudana Ki Khichdi is one of the most healthy and delicious dishes of Chhattisgarh. Sabudana Ki Khichdi is prepared with the soaked Sabudana balls. Vegetables and spices are added that provides a delicious taste to the healthy dish.

Indian Cuisines: Bihar

Litti Chokha may be the crown jewel of Bihari cuisine, but that’s not the only delicacy that Bihar has to offer. Neighbouring with Nepal and Uttar Pradesh, Bihar is a fairly large state with a majority of vegetarians and few meat and fish eaters.

Khaja is made with wheat flour and sugar, and mawa, that is deep fried and then dipped in hot sugar syrup. This crispy dessert is quite similar to the Turkish baklava and melts in the mouth.

Laung-latika is a Bihari dessert, of which clove is an integral part. It is made with Flour, Milk, Oil. It is stuffed with a filling that is made up of Sugar, Khoya, and Cardamom. This is then fried and soaked in a Sugar syrup.

Litti Chokha consists of litti, a spicy roasted dumpling made with roasted gram flour, spices, and lemon juice. These are deep-fried or cooked over a traditional coal fire. They are then served with ghee and chokha (baked potato or brinjal that is mashed with chilli, dill, coriander, onions, and garlic).

Malpua is a dish which is prepared for most occasions and festivals. The batter for Malpua is a mix of Flour, Sugar, Mashed Bananas and Milk. The batter is deep-fried to make it really crispy and has a sugary soft core.

Thekua is one of the most popular snacks of Bihari food. They are made from wheat flour, jaggery mixed together, moulded and then deep fried. Rice flour is often substituted to create different varieties.

Tilkut is a healthy dessert prepared from punched sesame seeds. Heated in an optimum temperature with the right proportions of jaggery and is then hammered to form rectangle shape sweet.