India Food Tour

Tag: Indian food

  • Indian Food Recipe: Butter Chicken

    With its rich, velvety sauce and succulent tandoori chicken, this butter chicken recipe promises to satisfy your cravings for authentic flavours. Recreating the traditional smokiness of tandoor-cooked chicken, we opt for roasting followed by a quick broil in the oven. Serve this aromatic dish alongside salad, rice, or naan for a complete culinary experience.

    Yield: 4 to 6 servings

    Ingredients:

    For the Marinade:

    • 2.25 lb/1 kg chicken thighs, skinless, bone-in, or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes
    • ½ cup/120 g plain unsweetened Greek yogurt
    • 2 Tbsp fresh lemon or lime juice
    • 1 Tbsp grated garlic
    • 1 Tbsp grated ginger
    • 1 Tbsp garam masala (homemade or store-bought)
    • 1 tsp ground Kashmiri chilli powder
    • 1 tsp kasoori methi (optional)
    • ½ tsp ground turmeric
    • ½ tsp fine sea salt

    For the Butter Chicken Sauce:

    • ½ stick/55 g unsalted butter
    • 1 Tbsp vegetable oil
    • 1 Tbsp Kashmiri chilli powder
    • 2 tsp ground toasted cumin
    • 1 Tbsp grated garlic
    • 1 Tbsp grated ginger
    • 1 tsp garam masala (homemade or store-bought)
    • 1 green chilli (such as jalapeno, serrano, or Bird’s eye)
    • ¾ cup/180 g tomato paste
    • 1 cup/240 ml heavy cream
    • 1 Tbsp fresh lemon or lime juice
    • Fine sea salt, to taste
    • 2 Tbsp chopped cilantro, tender stems and leaves
    • 1 Tbsp salted butter for garnish (optional)

    Instructions:

    1. If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken. Skip this step if using boneless pieces.
    2. In a medium bowl or ziptop bag, combine all marinade ingredients until smooth. Add chicken and ensure it is thoroughly coated. Refrigerate covered for at least 1 hour, preferably overnight.
    3. Preheat the oven to 400F/200C.
    4. Arrange marinated chicken pieces on a baking dish or roasting pan. Roast until internal temperature reaches 164F/74C, approximately 30 to 45 minutes (20 minutes for boneless chicken), rotating the dish halfway through cooking. Transfer to the upper rack of the oven and broil on high for 2 to 4 minutes until charred in spots. Remove from oven.
    5. Meanwhile, in a medium Dutch oven or saucepan over low heat, melt butter. Once foamy, stir in oil. Add Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Sauté until fragrant, about 30 to 45 seconds. Add tomato paste and cook until lightly browned, around 5 to 6 minutes. Pour in heavy cream and add chicken along with any liquids from the baking dish. Coat well.
    6. Stir in lemon juice, taste, and season with salt. Bring to a boil over medium-high heat until fat separates from the sauce. Remove from heat. Garnish with cilantro and optional salted butter. Serve hot with rice or naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Indian Food Blog : Mizoram

    Indian Food Blog : Mizoram

    Mizoram food is mild in taste and is tinted with influences of Chinese cuisine. What makes Mizoram’s food special, is its traditional style of serving on the banana leaves. The food in Mizoram is prepared using mustard oil that gives a distinct flavour to the dishes, especially fish that is loved by the people in Mizoram.

    Bai is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. It’s mostly prepared with pork sauce (made out of pork and mustard). Bai is one of the most easily available dishes in  Aizawl.

    Bai is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. It’s mostly prepared with pork sauce (made out of pork and mustard). Bai is one of the most easily available dishes in Aizawl.

    Bamboo shoot fry is for all the vegetarian lovers. It has fried bamboo tossed with herbs along with shitake mushrooms and other vegetables .It is known as a light snack in Mizoram and generally enjoyed in the evening along with tea.

    Bamboo shoot fry is for all the vegetarian lovers. It has fried bamboo tossed with herbs along with shitake mushrooms and other vegetables .It is known as a light snack in Mizoram and generally enjoyed in the evening along with tea.

    Koat Pitha are deep fried fritters with rice flour and banana with the addition of fish.  It has a crispy outer and a soft inner layer. It’s the best dish to pair with chai. 

    Koat Pitha are deep fried fritters with rice flour and banana with the addition of fish. It has a crispy outer and a soft inner layer. It’s the best dish to pair with chai.

    Vawksa Rep is made with stir fried smoked pork with baby spinach and oyster mushrooms along with crushed garlic, ginger, green chilli and pepper. This dry dish is a popular dish in Mizoram that is eaten with steamed or sticky rice.

    Vawksa Rep is made with stir fried smoked pork with baby spinach and oyster mushrooms along with crushed garlic, ginger, green chilli and pepper. This dry dish is a popular dish in Mizoram that is eaten with steamed or sticky rice.
  • Indian Food Blog: Himachal Pradesh

    Indian Food Blog: 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. 

    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 .

    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 .

    Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin dish usually 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.

    Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin dish usually 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. 

    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 delicious dish and contains good quality of carbohydrate and protein that can suit your taste. This popular dish is loved by people of all age groups. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using rajma(kidney beans) rice, onions, tomatoes and melange of spices. 

    Rajma Chawal is a delicious dish and contains good quality of carbohydrate and protein that can suit your taste. This popular dish is loved by people of all age groups. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using rajma(kidney beans) rice, onions, tomatoes and melange of spices.

    Kheru is a very tasty and authentic himachali dish. It is served for breakfast, lunch or dinner. Kheru is prepared with sour curd, coriander seeds, onions. Kheru is usually served with piping hot rice but can also be eaten with rotis or parathas. 

    Kheru is a very tasty and authentic himachali dish. It is served for breakfast, lunch or dinner. Kheru is prepared with sour curd, coriander seeds, onions. Kheru is usually served with piping hot rice but can also be eaten with rotis or parathas.

    Sepu Vadi is simply a mouth watering dish. Sepu Vadi is cooked mostly on wedding occasion in Himachal Pradesh .Normally this dish is made with spinach , curd gravy and split Urad Dal.

    Sepu Vadi is simply a mouth watering dish. Sepu Vadi is cooked mostly on wedding occasion in Himachal Pradesh .Normally this dish is made with spinach , curd gravy and split Urad Dal.

  • Indian Food Blog : Meghalya

    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.

    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 .

    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.

    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.

    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.  

    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

    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.

    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.

    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.

    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.

    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 Blog : Maharashtra

    Indian Food Blog : Maharashtra

    When it comes to food, Maharashtra will never disappoint you. From the world famous pav bhaji to the delicious bhelpuri, Maharashtra has a lot to offer to food lovers. It is food heaven for both vegetarians and non vegetarians alike.


    Basundi is a sweet dish made in Maharashtra. It is condensed by boiling the sweetened milk on low heat which gives it a nice flavour. Sugar, cardamom or saffron is added to augment the flavour and texture. Different types of basundi are custard apple basundi and angoor basundi.

    Basundi is a sweet dish made in Maharashtra. It is condensed by boiling the sweetened milk on low heat which gives it a nice flavour. Sugar, cardamom or saffron is added to augment the flavour and texture. Different types of basundi are custard apple basundi and angoor basundi.

    Bhelpuri is a savoury snack common in Maharashtra.It is a mixture of puffed rice, chopped onions,chopped tomatoes,tamarind chutney. Bhelpuri can be served in a lot of ways, but usually it is served on a paper which is folded in the form of a cone and is consumed using a paper spoon.

    Bhelpuri is a savoury snack common in Maharashtra.It is a mixture of puffed rice, chopped onions,chopped tomatoes,tamarind chutney. Bhelpuri can be served in a lot of ways, but usually it is served on a paper which is folded in the form of a cone and is consumed using a paper spoon.

    Misal pav  has a spicy and tangy lentil curry which is made with moth beans and is served with Pav bread. At times, it is eaten with yoghurt to lessen the spice.It is decorated with a slice of Lemon and Onion Coriander sprinkled on it. This street food is readily available at any street food joint and served hot.

    Misal pav has a spicy and tangy lentil curry which is made with moth beans and is served with Pav bread. At times, it is eaten with yoghurt to lessen the spice.It is decorated with a slice of Lemon and Onion Coriander sprinkled on it. This street food is readily available at any street food joint and served hot.

    Modak is extensively eaten during the Ganesh Chaturthi Festival all around the state. The sweet filling is made up of fresh-grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with maida flour. The dumpling can be fried or steamed. 

    Pav Bhaji is one of the spiciest, vegetarian dish. It is a mixture of boiled vegetables along with a lot of Spices and Onion Coriander mixture for garnish.Fresh and thick slices of bread, smothered in butter served with a delicious mix of moderately spiced vegetables. 

    Pav Bhaji is one of the spiciest, vegetarian dish. It is a mixture of boiled vegetables along with a lot of Spices and Onion Coriander mixture for garnish.Fresh and thick slices of bread, smothered in butter served with a delicious mix of moderately spiced vegetables.

    Vada Pav  is the most favorite snack in Maharashtra.It is Potato Bhaji ball dipped in Besan Flour and fried in hot oil. It is stuffed in Pav with Garlic Chutney and fried Chilli. VadaPav is super delicious when served hot- hot spicy and slight crunchiness. It is also known as ‘INDIAN BURGER’.

    Vada Pav is the most favorite snack in Maharashtra.It is Potato Bhaji ball dipped in Besan Flour and fried in hot oil. It is stuffed in Pav with Garlic Chutney and fried Chilli. VadaPav is super delicious when served hot- hot spicy and slight crunchiness. It is also known as ‘INDIAN BURGER’.
  • Indian Food Blog : Madhya Pradesh

    Indian Food Blog : Madhya Pradesh

    Madhya Pradesh is a food haven for vegetarians and non-vegetarians alike and the passion for food runs deep in the veins of its people. It is not at all surprising to walk down a narrow lane and find yourself losing all inhibitions and indulging in crisp jalebis, Khasta Kachori or the most-loved local street food Bhutte Ka Kees.


    Bhopali Paan or betel leaf is a complete culinary delight by itself. It not only tastes good but also has a part to play in the digestive system needs.It is a pastry made from betel nut, stuffed with chuna, kattha and supari, and a generous dollop of gulkand.It is said to be one of the most common mouth fresheners.

    Bhopali Paan or betel leaf is a complete culinary delight by itself. It not only tastes good but also has a part to play in the digestive system needs.It is a pastry made from betel nut, stuffed with chuna, kattha and supari, and a generous dollop of gulkand.It is said to be one of the most common mouth fresheners.

    Bhutte ka kees comprises of corns.This 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. Mustard seeds and green chilies are added to up the spice factor of the dish

    Bhutte ka kees comprises of corns.This 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. Mustard seeds and green chilies are added to up the spice factor of the dish

    Dal Bafla is influenced by the Rajasthani specialty dal bati, is a popular dish in Madhya Pradesh. Crispy baked wheat balls called bafla  cooked until they become crisp, and then dipped in ghee. It is eaten with spicy daal, pickles or curry.

    Dal Bafla is influenced by the Rajasthani specialty dal bati, is a popular dish in Madhya Pradesh. Crispy baked wheat balls called bafla cooked until they become crisp, and then dipped in ghee. It is eaten with spicy daal, pickles or curry.

    Mawa Batti has the perfect crisp, the right amount of sweetness and the perfect texture.. It is prepared with mava dough which is mixed with rich dry fruits. After deep frying the mava dough balls, the dish is well-soaked in the sugar syrup to add the sweetness in the dish. 

    Mawa Batti has the perfect crisp, the right amount of sweetness and the perfect texture.. It is prepared with mava dough which is mixed with rich dry fruits. After deep frying the mava dough balls, the dish is well-soaked in the sugar syrup to add the sweetness in the dish.

    Poha is a popular breakfast eaten all across the country and originated in the state of Madhya Pradesh.Super light and super healthy dish,Poha is made with the flattened rice along with the well-cooked onions, tomatoes and is best savoured with green chillies, curry leaves and a bit of lemon.

    Poha is a popular breakfast eaten all across the country and originated in the state of Madhya Pradesh.Super light and super healthy dish,Poha is made with the flattened rice along with the well-cooked onions, tomatoes and is best savoured with green chillies, curry leaves and a bit of lemon.

  • Indian Food Blog : Kerala

    Indian Food Blog : Kerala

    The food of Kerala is a blend of both vegetarian and non-vegetarian options. It includes a variety of items like fish, poultry and red meat. Rice, fish and coconut are the three most common ingredients of Keralite food.

    Banana chips and Kerala go hand in hand.Most of the tourists prefer banana chips as their snacks as they are easily available and can be tried at any time of the day. Banana chips are dried slices of bananas.They can be covered with sugar or honey to have a sweet taste, or they can be fried in oil and spices to have a salty or spicy taste.

    Banana chips and Kerala go hand in hand.Most of the tourists prefer banana chips as their snacks as they are easily available and can be tried at any time of the day. Banana chips are dried slices of bananas.They can be covered with sugar or honey to have a sweet taste, or they can be fried in oil and spices to have a salty or spicy taste.

    Cheera Parippu Thoran or spinach stir fry with coconut is for health conscious people who are looking for a dish that is healthy and is very less in calorie count.The dish is made using leafy vegetables. It makes the best side dish which one can either try with roti, rice. It is a rich source of minerals, vitamins, and iron.

    Cheera Parippu Thoran or spinach stir fry with coconut is for health conscious people who are looking for a dish that is healthy and is very less in calorie count.The dish is made using leafy vegetables. It makes the best side dish which one can either try with roti, rice. It is a rich source of minerals, vitamins, and iron.

    Ela Ada is one of those dishes which represent the best and authentic flavors of South India.The dish comprises of rice, coconut, jaggery, etc.One can try this dish for either breakfast or can even as an evening snack.

    Cheera Parippu Thoran or spinach stir fry with coconut is for health conscious people who are looking for a dish that is healthy and is very less in calorie count.The dish is made using leafy vegetables. It makes the best side dish which one can either try with roti, rice. It is a rich source of minerals, vitamins, and iron.

    Idiyappam is also known as Noolappam in Kerala cuisine. Idiyappam is made of rice flour, salt and water with a number of thin strands entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. It tastes best with Egg Curry.

    Idiyappam is also known as Noolappam in Kerala cuisine. Idiyappam is made of rice flour, salt and water with a number of thin strands entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. It tastes best with Egg Curry.

    Parippu vada or masala dal vada is a savoury fried snack in Kerala. It is made from legumes and is best consumed for breakfast. Sambar and coconut chutney are the standard accompaniments for Parippu vadas.

    Parippu vada or masala dal vada is a savoury fried snack in Kerala. It is made from legumes and is best consumed for breakfast. Sambar and coconut chutney are the standard accompaniments for Parippu vadas.

    Puttu and Kadala curry is a famous breakfast recipe out of the many Kerala. Puttu is a cylindrical steamed rice cake that is cooked in a mould with grated coconut. It is served with kadala curry(black chickpeas).It tastes best when served with poori or with roti.

    Puttu and Kadala curry is a famous breakfast recipe out of the many Kerala. Puttu is a cylindrical steamed rice cake that is cooked in a mould with grated coconut. It is served with kadala curry(black chickpeas).It tastes best when served with poori or with roti.

    Semiya Payasam or popularly known as Vermicelli rice is one of the most famous and popular sweet dishes of Kerala.It is prepared only for some special festivals and occasions. It is served in mud pots which makes the dish even tastier and attractive for the tourists. It is served with lots of nuts and is made using milk, rice, etc. thus is one healthy dish to try.

    Semiya Payasam or popularly known as Vermicelli rice is one of the most famous and popular sweet dishes of Kerala.It is prepared only for some special festivals and occasions. It is served in mud pots which makes the dish even tastier and attractive for the tourists. It is served with lots of nuts and is made using milk, rice, etc. thus is one healthy dish to try.

  • Indian Food Blog : Karnatka

    Indian Food Blog : Karnatka

    The food from Karnataka includes a wide range of vegetarian and non-vegetarian dishes and comprises of various cuisines that include Udupi, Malnadu and Mangalorean cuisine. Ragi and rice are the staple food items for Karnataka especially in the southern region of the state whereas natives from coastal regions mainly consume fish curries.


    Bisi bele bath is a spicy, rice-based dish with origins in the state of Karnataka.Bisi bele bhath, which translates to ‘hot lentil rice dish’ in Kannada language, is a wholesome meal. The preparation of this dish involves the use of masalas, toor dal, rice, ghee and vegetables. Spices like nutmeg, curry leaves and tamarind pulp contribute to its unique flavour and taste.

    Bisi bele bath is a spicy, rice-based dish with origins in the state of Karnataka.Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. The preparation of this dish involves the use of masalas, toor dal, rice, ghee and vegetables. Spices like nutmeg, curry leaves and tamarind pulp contribute to its unique flavour and taste.

    Chiroti is a delicacy predominantly served in Karnataka.It’s prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in gheel. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled with powdered sugar and grated almonds and cashews.

    Chiroti is a delicacy predominantly served in Karnataka.It's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in gheel. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled with powdered sugar and grated almonds and cashews.

    Mysore Bonda is a very popular South Indian snack recipe which requires only a few simple ingredients. This mouth-watering snack is prepared with rice flour, baking soda, onion, all purpose flour, yoghurt, cumin. These are served with coconut chutney.

    Mysore Bonda is a very popular South Indian snack recipe which requires only a few simple ingredients. This mouth-watering snack is prepared with rice flour, baking soda, onion, all purpose flour, yoghurt, cumin. These are served with coconut chutney.

    Mysore pak originally called Mysuru paaka, is an Indian sweet prepared in ghee that is popular in Southern India. It originated in Mysore in the state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour. The texture of the sweet is similar to fudge.

    Mysore pak originally called Mysuru paaka, is an Indian sweet prepared in ghee that is popular in Southern India. It originated in Mysore in the state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour. The texture of the sweet is similar to fudge.

     Pori urundai is a traditional Indian sweet generally made from puff rice balls and jaggery.The preparation consists of first preparing the hot jaggery syrup with a minimum of water and adding it to puffed rice.Then ,they are moulded into spherical shape balls.

    Pori urundai is a traditional Indian sweet generally made from puff rice balls and jaggery.The preparation consists of first preparing the hot jaggery syrup with a minimum of water and adding it to puffed rice.Then ,they are moulded into spherical shape balls.

    Rava Kesari or Kesari Bath consists semolina, sugar, ghee, water, and milk. The dish can also be prepared with pineapple, banana, mango, coconut or rice. It assumes the  texture of a crumbled cake.

    Rava Kesari or Kesari Bath consists semolina, sugar, ghee, water, and milk. The dish can also be prepared with pineapple, banana, mango, coconut or rice. It assumes the texture of a crumbled cake.
  • Indian Food Blog : Jharkhand

    Indian Food Blog : Jharkhand

    The cuisine of Jharkhand is not very different from its neighboring Bihar. The food of Jharkhand is very light on the stomach and easy to digest.

    Dhuska is a popular deep fried snack eaten in Jharkhand. The main ingredients of the dhuska are powdered rice, chana dal powder and boiled potatoes.The bread is then deep fried. It is often served with any sauce or chutney. Dhuska is mostly made at the streets where people enjoy it as a snack .

    Dhuska is a popular deep fried snack eaten in Jharkhand. The main ingredients of the dhuska are powdered rice, chana dal powder and boiled potatoes.The bread is then deep fried. It is often served with any sauce or chutney. Dhuska is mostly made at the streets where people enjoy it as a snack .

    Handia is a rice beer popular in the Jharkhand.The making involves the use of ranu tablets, which is a combination of about 20-25 herbs and acts as a fermentor.The ranu tablets are then mixed with boiled rice and left to ferment. It is served cool and has lower alcoholic strength than other Indian liquors.

    Handia is a rice beer popular in the Jharkhand.The making involves the use of ranu tablets, which is a combination of about 20-25 herbs and acts as a fermentor.The ranu tablets are then mixed with boiled rice and left to ferment. It is served cool and has lower alcoholic strength than other Indian liquors.

    Meetha Khaja is an item which is prepared in almost every household and then exchanged with their friends and relatives during the festive season. It is synonymous to Diwali in the state. This luscious dessert is made maida and sugar syrup and is a must try for all the sweet tooth out there.

    Meetha Khaja is an item which is prepared in almost every household and then exchanged with their friends and relatives during the festive season. It is synonymous to Diwali in the state. This luscious dessert is made maida and sugar syrup and is a must try for all the sweet tooth out there.

    Pitha are typically made of rice flour, although there are some types of pitha made of wheat flour.The less common types of pitha are made of palm root. Pithas are primarily made from a batter of rice flour or wheat flour, which are shaped and optionally filled with sweet or savory ingredients. 

    itha are typically made of rice flour, although there are some types of pitha made of wheat flour.The less common types of pitha are made of palm root. Pithas are primarily made from a batter of rice flour or wheat flour, which are shaped and optionally filled with sweet or savory ingredients.

    Rugra is indigenous variety of mushroom and is very delicious to eat. It rich in protein and minerals and high on calorific value. This dish is preferred by the local people and is high in demand during the peak season of Monsoon.

    Rugra is indigenous variety of mushroom and is very delicious to eat. It rich in protein and minerals and high on calorific value. This dish is preferred by the local people and is high in demand during the peak season of Monsoon.