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Indian Food Blog : Meghalya

Meghalaya’s natural attractions are the reason why tourists come here once, but the food is why tourists  keep coming back. Meghalaya has three Mongoloid tribes and many distinct dishes to indulge yourself or savoury dishes to appease your taste buds. There is something for everyone here.

Do’o Kappa is a Chicken in Garo style. It is made be adding ginger paste,grated onions,turmeric to chicken along with soda powder.Water is added for simmering. The dish is garnished with cream and onion leaves.

Dohjem is a khasi delicacy is a favourite of many. Enjoy with regular rice or add it to the putharo this dish is finger licking good no doubt. Prepared by cutting pork into small chunks one cannot resist the temptation of this exotic dish .

Doh Khleh is a delicious delicacy that comprises of pig brains cooked in curry and eaten with Indian bread. Doh Khlieh is also cooked as a salad with steamed pork, pig brain and onions.One of the extreme dishes of Meghalayan cuisine.

Jadoh is the rice dish of Khasi language.‘Ja’ means rice and ‘Doh’ means meat. It is made with rice and pork mixed with the best spices, chopped vegetables and garnished with eggs or fried fish.

Tungrymbai is a wholesome dish flavoured by delicious ingredients and served with love. It is made from fermented soya beans, chopped pork, black sesame, ginger, onion and other spices. All these are fried and sauteed together, and the delicious mixture is left simmering for some time to deepen the flavor and taste.  

Indian Food Blog : Manipur

Manipur has been dubbed “The Jewelled Land” due to its natural beauty. The food of Manipur is considered to be very healthy as they use a fresh vegetables a lot. The preparations are simple yet, tasty. Manipuri food is spicy and contains less oil. 

Chakhao Kheer is a delicious kheer. It has a pleasing shade of purple and is prepared using milk, black sticky rice, and cardamom powder. It’s typically fancy with dried fruits like raisins,cashews or different nuts. It is usually prepared on special occasions like festivals and weddings.

Eromba is prepared nearly always with a fish referred to as Ngari. Eromba is made by boiling a large number of vegetables together with some Ngari and king chili. It’s mixed till the mixture becomes sort of a paste.

Kangsoi is a vegetable stew that consists of seasonal vegetables that are cooked and flavored with sliced cloves, garlic, onions, salt, maroi and a touch of ginger lidded with ngari, dried fish, or deep-fried fish items and water. The stew is mostly served with rice and consumed piping hot.

Singju is a kind of dish that consists of chilies, tomatoes, onions ,finely cut banana stem, cabbage, banana flower, lotus stem, a reasonably scented herb, tree beans, coriander leaves, ginger mixed with ngari fish. Singju is seasoned with red chili powder, salt, roast chickpea powder and roast herb powder.

Indian Food Recipe : Meat Curry

How to cook Mutton Curry
In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables.


Cubed 500 grams mutton
Chopped onions 5
Ginger – garlic paste 1 tbsp made in 1 cup of water
Chilli powder one a half teaspoon
Green chilli paste 1 teaspoon
Half cup tomato puree
Coriander powder 1 tablespoon
Turmeric powder half tablespoon
Yoghurt 2 cups
8 black peppercorns and cloves
1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped
Half of cup oil
Salt to taste

Cooking Methodology:

Firstly flatten all the meat cubes into flat pieces.
Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat.
Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions.
Sprinkle ginger garlic water and rest of the onions then the whole spices
Add 2 cups of hot water
Pressure cook till done
Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil
Blend until the oil separates
Garnish with coriander leaves and serve hot.

Indian Food Recipe : Chicken Biryani

How to cook Chicken Biryani
Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish.


1 kg – chicken, cut into medium size pieces.
½ kg basmati rice.
1.5 glasses of water.
1 tsp. – Ginger paste.
1 tsp. – Garlic Paste.
3- Large onions finely sliced.
3 – Green chillies, chopped.
1 cup – chopped fresh mint leaves.
1 cup – chopped fresh coriander leaves.
1 tsp – red chilli powder.
10 strands of saffron.
½ cup – milk.
2 cups – yoghurt.
2-3 tbsp. – lemon juice.
7- Cloves.
2 – Bay leaves.
5 – Green cardamoms.
1 – Inch piece cinnamon.
2 tbsp. – ghee.
¾ cup – oil.
Salt to taste.
Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon.

How to cook:

Soak saffron in milk and keep aside.
Fry the sliced onions till crispy golden brown in color. Set aside to cool.
When cool, grind to a coarse texture and set aside
Rub ginger and garlic paste all over the chicken
Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours
In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is [...]

Indian Food Recipe : Meat Kebab

How to cook Meat Kebab 
India is known for its variety of cuisines. Among them Kebabs are very famous across the world. The Kebabs are made both using vegetables and non vegetarian items. Most of the Kebabs are made using minced or medium sized meat. The meat used is generally of lamb or chicken . The fish kebabs are less to be found. The kebabs originated from Greece and in Arabic it literally means to fry. Here we shall learn how to make Shami Kebab.


Half kg. Of minced meat cleaned and washed.
Eggs – 2 of them thoroughly beaten.
Gram dal 6 tablespoon soaked for at least 30 minutes.
Oil – 6 tablespoon.
Cumin seeds – 2 teaspoon.
5 – Cloves and 6 – green cardamoms.
2 large onions finely chopped.
Coarsely pound 15 cloves of garlic.
Coarsely pounded 2.5” inch ginger.
Finely chopped 8 – green chillies.
½ tsp – turmeric powder and 3 teaspoon red chilli powder.
4 tsp. – coriander powder.
Handful – coriander leaves, finely chopped.
Oil for shallow frying.
Salt as per taste.

How to cook:

Take a heavy bottomed vessel and heat 6 tablespoon of oil. Now add the cumin seeds, cardamoms and cloves and sauté them. Once they are sautéed add finely chopped garlic, onions, ginger and green chilles.
Once the onions turn translucent then add the gram dal after draining the water; then add the kheema, salt and turmeric powder.
Keep on stirring often until kheema and dal become tender and water dries off.
Again Sauté after adding red chilli powder, coriander powder & coriander leaves.
Now beat the eggs and mix them to the kheema mixture.
Heat the oil thoroughly in a heavy bottomed pan. Now take the mixture [...]