Phone: +91-8802105459 +91-9810645418 |info@indiafoodtour.com
Phone: +91-8802105459 +91-9810645418 |info@indiafoodtour.com

Indian Food Blog : Bihar

The cuisine of Bihar is largely similar to North Indian cuisine but has influences from other East Indian cuisines especially Bengali cuisine. The scrumptious and exotic Bihari dishes are highly capable of tingling the taste buds of every food connoisseur.

Khaja is deep fried in oil and the ingredients use is wheat flour, sugar, mawa. It is very crispy. It tastes amazing when it melts in the mouth and its wafery texture makes it very tempting. It is known for its puffiness.

Laung latika is a traditional dessert of the food of Bihar. At the centre is clove which makes it stand apart from the others. The pungent taste of the clove  with the sweet stuffing dipped in sugar-syrup melts in the mouth. The complex amalgam of tastes altogether makes Laung Latika exclusive to Bihar.

Litti Chokha can be considered as the dish of Bihar. It was started as a meal of poor and then was sold on carts on the street Chokha is prepared by mashing boiled vegetables ,adding spices and chopped onion, garlic etc and served with Litti as a complimentary delicacy.

Malpua is a popular dessert sweetmeat that can be found in Bihar.It involves mixing flour, milk, sugar and mashed bananas and deep frying them so that the edges get crispy while the centre is still soft.

Thekua is the most commonly prepared snack of Bihari food. It is a mixture of wheat flour and jaggery .One can also use rice flour instead of wheat flour and sugar instead of jaggery to make different varieties of Thekua.

Tilkut is made from sesame seeds and jaggery makes its taste more flavored. Tilkut is cooked with a sugar base rolled into a ball filled with copious amounts of crushed [...]

Indian Food Blog : Assam

Assam offers just the right kind of flavours to tickle your taste buds. With a wide variety of indigenous food to offer, Assamese food is famous for its distinct flavoring and influences. Delicious pork, chicken and mutton dishes are a must try.

Baanhgaj or Lagot Kukura is essentially chicken cooked with bamboo shoots and lentil.The dish goes well with rice and it can be garnished with chopped green chillies and onions.

Khaar is truly a unique Assamese preparation. Khaar is a heartwarming dish made with vegetables and pulses and the main ingredient being meat, fish or even duck. Even dried banana leaves which imparts burst of unexpected yet refreshing flavors.

Lucchi is prepared by deep frying a roti made up of white flour, without making it crisp. It is served with a delicious potato curry. Lucchi is also known as Poori in other parts of the country.  

Masor Tenga is slow cooked fish with a broth made from outenga, tomatoes, and lemon and offers an extremely tangy refreshing flavour once done. Every Assamese definitely loves Masor Tenga.

Payash is made using Joha rice and is loaded with ghee, dry fruits, and milk. Cooked on a low flame, one can also add cardamom and saffron for garnishing the dish. Overall, it is a must try dish for all those with a sweet tooth.

Indian Food Blog : Arunachal Pradesh

Arunachal Pradesh street food differs from tribe to tribe. As one move toward the eastern side of Arunachal people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not as popular as people like to eat either boiled or smoked food.

Apong is a type of rice beer, which is traditionally prepared by tribes of Arunachal Pradesh.India. Apong is prepared by fermenting rice. The two types are Nogi Apong and Poro Apong.The two apongs differ in their taste and colour.

Chura Sabji is a kind of curry made of fermented cheese made by either yak milk or cow’s milk and not to forget the most important the flakes and a few pieces of the King chilly which makes it spicy but delicious.

Lukhter is another delicacy of the Arunachal Pradesh.Lukter is a combination of cooked dry meat and chilli flakes from the King chilly or Bhut Jolokia. Like the norm goes with Aunachal, this is a side dish meant to be eaten with rice.

Pehak is made by use of fermented Soybean and King chilly. In this dish, the king chilli is used as the main ingredient. It is also used as a side dish with rice. The pickle is hot and very spicy that gives the rice a very unique hot flavor. Pehak is very popular among Arunachalis.

Pictures sourced from various sources on internet. Please contact for credits.

Traveling as a way of self-improvement

Traveling makes everybody a better person. We end our adventure happier than we started off. Travel makes one a better individual as well as a more interesting one as well. This makes one  type of a person people float towards and want to associate with them. Following are some approaches to become a better person while having enjoyable travel experiences :

1. Happier Travels

Travel tells you the best way to be cheery. You’ll end up being free, progressively sure and believe them to be an increasingly impressive spot. Being neighbourly, entertaining, social, cheery, certain are generally attributes that make people progressively productive in a standard day by day presence. Travel improves people. When you get acquainted with the world , push your cutoff points and try new things become an undeniably open, cheerful, and incredible person.

2. Say no to materialism

All over the place, you adjust precisely how little stuff you truly need. You’ll comprehend that the stuff they sell at the mall is totally useless in life. Returning home, you’ll get yourself a moderate just in light of the fact that you comprehend what you need to live and what you don’t.

3. Easy going attitude

Simply take the path of least resistance. Continuously be loose and accommodating while at the same time voyaging. Travel might most likely show new something new when you are calm and willing to realize what ‘s out there

.4. Become sharp and smarter

While voyaging you’ll get some answers concerning people, history and culture and arcane convictions about spots a couple of individuals could simply dream about. To put it doubtlessly, you’ll have a predominant understanding about how it capacities and how people continue. That is something that can’t be picked up from [...]

Indian Food Blog: Jammu

This photo series highlights best of street food items from different regions in India. First is Jammu.

Kimb a citrus fruit is skinned, juice & seeds squeezed out and then mixed with spices, salt, bit of sugar etc. A sweet, sour and spicy snack commonly prepared in many homes, but rare to find it for sale.

2.

Bhijja Kulcha with Rajma (kidney beans). World’s best Rajma are grown in Jammu and this is evident in the number of Rajma dishes available in region. Another popular dish is Raajma Chawal served with mango pickle, chutney and clarified butter on some food shops on NH1 near Banihal.

3.

Pattode, made with Colocassia Leaves. These are made in many parts of northern India. But each region has it’s own flavours.

4.

Chana Kulcha, a very popular snack food item sold by street food vendors outside schools. Now there are a few other versions of it, like one with soyabean.

5.

Kaladi Kulcha . Kaladi is a dense, salted cheese very popular in most parts of Jammu. It may have a bit of fungus on it which gives it a unique flavour. Eaten by heating on a pan with little oil and addition of salt, sauce or spices. It can be eaten with or without the bun.

6.

Kachalu chaat. Another very popular street food snack for school children. Made of Taro rootstock and mixed with a wide variety of spices like tamarind, chilli, rock salt, pepper and more. Different places have different flavours.

7.

Bhalla. Though this dish is quite common in most of northern India. But residents of Jammu just love these bhallas sold by small vendors in a few bus stands in southern border of Jammu. [...]