Author Archives: Pooja Kumari

DHOKLA IS A VEGETARIAN MADE FROM A FERMENTED BATTER OF RICE AND SPLIT CHICKPEAS. IT IS SERVED AS A SNACK WITH TANGY CHUTNEYS. Dhokla is a chickpea flour based,steamed cake which has really simple ingredients, chickpea flour, salt, turmeric, baking powder, chilli-ginger paste and oh yes, Curd. Follow this link for Recipe- https://www.youtube.com/watch?v=hdmeZ5yJWHQ

A VELVETY GRAVY WITH JUICY PIECES OF MEAT SERVED WITH MAIDA LUCHI (POORIS) Kosha Mangsho or Mutton Kasha is a very popular traditional dish in Bengal and it’s translated as sautéed meat. This thick gravy made with the strong flavours of mutton is a favourite at every Bengali household. Follow this link for Recipe –https://www.youtube.com/watch?v=CUCtn02Juk0

‘MAKKI ROTI’ IS A CORN MEAL INDIAN BREAD THAT TASTES FABULOUS WITH ‘SARSON SAAG’ – MUSTARD GREEN AND A GLASS OF LASSI. Makki di roti is generally made during winter inPunjab and is often accompanied with saag(especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Himachal and Punjab, it is eaten with saag (from shaak for vegetableContinue reading “Punjab – Makki Di Roti & Sarson Da Saag”

MISAL PAV – A WATER BASED CURRIED PREPARATION OF COOKED SPROUTED LENTILS, SERVED WITH PAV AND LEMON WEDGES Misal pav  is a popular dish from Maharashtra, India. It consists of misal (a spicy curry usually made moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and corianderContinue reading “Maharashtra – Misal Pav”

MOMO IS A TYPE OF SOUTH ASIAN DUMPLING THAT IS SERVED WITH A CHILLI BASED DIP. Believed to be of Tibetan origin and modulated by the Nepalese cuisine the momosare the lifeline of Sikkim. Momo is a small package of steamed bun with some fillings. Momo typically consists of two parts – the cover and the filling. The cover is madeContinue reading “Sikkim – Momos”

THUKPA IS BOILED NOODLES, FILTERED AND MIXED WITH VEGETABLES AND MEAT ITEMS. Thukpa is a hot noodle soup made with mixing vegetables and/or chicken and goes well with the cold weather of northeastern Indo-Tibetan border region. It is very famous in the States of Sikkim and Arunachal Pradesh. … Since it contains vegetables and chicken, it alsoContinue reading “Arunachal Pradesh – Thukpa”

MISA MASH POORA IS A SEA FOOD DELICACY WITH ROASTED SHRIMPS THAT GET EVEN BETTER WITH A SQUEEZED LEMON. Misa Mash Poora is the best way to treat yourself when in Mizoram. The dish cooked with shrimps, onions, coriander, peppercorns and lime juice, its bold flavors and will make every foodie’s mouth water. Follow this link forContinue reading “Mizoram – Misa Mash Poora”

A CHILA IS A NORTH-INDIAN CREPE MADE OUT OF CHICKPEA FLOUR. YOU CAN HAVE YOUR CHILA WITH CHUTNEY OR ROLL IT AROUND A STUFFING LIKE TOFU CRUMBLE. What we all enjoy eating in all the parts of India is a gift from the Chhattisgarh region. Chila is flat chapati like dish which is prepared withContinue reading “Chhatisgarh – Chila”

KEBABS ARE SIMPLE TREATS MADE OF DEEP FRIED MINCED MEAT. The famous Kakori Kebabs are believed to have been invented by the rakabdars (cooks of Awadh specializing in meat delicacies) of an insulted Awadhi Aristocrat. Kakori which is a district in the outskirts of Lucknow (Uttar Pradesh) is renowned for two things – the KakoriContinue reading “Uttar Pradesh – Kakori Kabab”