Monthly Archives: October 2014

Famous Food of Bina

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Bina is a quaint town in the Northern part of Madhya Pradesh. Its old name was Etawa and some locals still use the old name. The town is very close to the Uttar Pradesh – Madhya Pradesh border. Wheat is grown in abundance here and is also a staple food of the people here. The cuisine of Bina Etawa is a mixture of many styles. Madhya Pradesh style with a huge influence of Uttar Pradesh’s ‘Awadhi’ brand of cooking can be clearly seen. Apart from that, a bit of Bihari style peeks out in the mix. The region has both traditional and modern cooking styles and dishes.

  • Dal Roti: – Though Dal Roti seems like a common staple food, the Dal Roti combination of Bina is totally different. The roti is made from the highest quality of wheat grown locally and the dal is made extra thick with no useless or heavy frills. It makes a hearty meal.
  • Kheer Puri: – Kheer Puri is an unusual, but enjoyable pairing of two dishes that is done here. Kheer or sweet rice pudding with cashew or almonds and a few strands of saffron is eaten along with deep fried wheat dough. This is not a typical breakfast and is usually eaten during festivals like Janmashtami.
  • Daliya: – Daliya is a popular breakfast item of this region. Daliya literally means broken wheat. A savoury pudding is made with the broken wheat along with milk and salt. Spices like cumin and chilli powder are added, as well to give a taste. Daliya is a simple dish, usually eaten for breakfast with a glass of milk.
  • Lapsi: – Lapsi is a sweet dish famous for its gentle taste and rich aroma. It has Gujarati roots, but it has become very popular around Bina. Broken wheat is cooked in pure ghee and sweetened with sugar. Cardamom powder gives the flavour and aroma to the dessert. Pistachios may be added if desired. It is a wholesome sweet.
  • Bhutte ki Kheer: – Another dish that sets the cuisine of Bina apart, Bhutte ki Kheer uses corn as the main ingredient in a sweet dish. Fresh corn is grated and then pan fried in ghee. The usual recipe for Kheer is followed by adding milk and sugar to the mix. It has a different taste and must not be missed.
  • Dal Bhari Puri: – This is a delectable little dish that is full of energy. Lentils are made into a thick preparation with consistency of a semi-solid. This is stuffed into wheat dough and deep fried until golden brown. Dal Bhari Puri dish doesn’t need any accompaniments, however, if you choose, you may use some fresh greens.
  • Besan Laddoo: – Besan Laddoo is an interesting dessert dish that is quite popular in Bina. It is prepared for festivities and celebrations. The chief ingredient is gram flour, which is roasted in ghee. Sugar is added and the entire preparation is hand-rolled into small balls. Cashews and almonds may be used as decorations on the laddoos.
  • Bhindi Masala: – Bhindi masala is dish that is a favourite of okra or ladyfinger lovers. Okras are cut and fried lightly along with chillies and gram flour. They are then dipped in spicy tomato based gravy with a hint of mint leaves. Bhindi masala is, usually, eaten with Chapatis, Rotis or any other kind of Indian bread.
  • Khatta Meetha Chivda: – This chivda is a popular tea time snack of the region. It is made with fried beaten rice, which is given sweet and sour flavours using salt, sugar, groundnuts, oil and turmeric. A few raisins can also be added to enhance the taste of the snack.

Famous Food of Nasik

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Nasik is among the fastest developing cities in India and is located in Western Maharashtra. The town’s name is said to come from the cut nose of the female demon ‘Shoorpanakha’. The people of Nasik predominantly enjoy a Maharashtrian cuisine. The street food also is a part of a hearty food culture. The food of Nasik also has shades of Rajasthani and Gujarati cooking with a hint of Khandesh. The growth of the city has also resulted in assimilation of cultures and various cuisines like Chinese, Continental, Italian and Mexican are also available in the hotels of Nasik today.

  • Nasik Misal Pav: – Misal Pav is a signature dish of Western Maharashtra, especially Nasik. The dish consists of Pav bread, which is served with two gravies, one is a spicy curry and another chilli gravy called ‘Kutt.’ It is served with fried potato shreds. A very popular street food in Nasik!
  • Danyachi Usal: – Danyachi Usal is a simple, but nutritious dish. Peanuts are boiled and then covered in a coconut based paste, which is made of coconut, ginger and green chillies. The seasoning is simple, as well with only salt and cumin seeds and is served hot.
  • Makai Chivda: – Makai Chivda is a light snack made from corn or maize. Corn flakes are given a tasty avatar with this recipe. You can have a dish as simple or complex as you need. Chilli powder, peanuts and curry leaves are the staple ingredients and it is served with tea.
  • Bharli Vangi: – Bharli Vangi is a famous side dish of this region, made to be eaten with Rotis, Parathas or even Pav bread. Small brinjals are stuffed with dry roasted crushed peanuts, which are spiced with chilli powder, coriander powder and oil. The dish is rich in nutrients and can be eaten for lunch or dinner.
  • Amti: – Amti is a Maharashtrian version of dal with a special spice mixture called Goda Masala. The dal is prepared with yellow lentils and spiced with chillies, garam masala and curry leaves. The goda masala gives it a local flavour. Amti can be eaten as an appetizer or with Indian breads or even steamed rice.
  • Padval Dalimbya: – Podval Dalimbya is a mouth-watering vegetable dish. It has a mélange of sweet, sour and hot. Split snake gourd and field beans are covered in coconut jaggery, salt and chilli powder. A seasoning of oil completes the dish. A popular side dish with Chapathis and rotis in this region and goes well with rice, as well.
  • Ansa Phansachi Bhaji:- Ansa Phansachi Bhaji is a yummy, fruity treat from Nasik. Ripe mangoes, jackfruit and pineapple, are used to prepare this dish. The dish is sweetened by jaggery and tempered by red chillies and turmeric. It is a popular summer preparation and is available only during seasonal times.
  • Nasik Batata Vada: – Batata Vada is a fried snack made with flour covering a spicy potato preparation. Nasik has its own variation of Batata Vada, and it is a popular street food, as well. The covering is made from gram flour and the potato preparation usually contains turmeric and salt. The vada is served with chutneys or even green chillies.
  • Gulachi Poli: – Gulachi Poli looks similar to an Indian bread, but is actually a sweet dish. It is made from wheat flour, and it is filled with a sweet stuffing made out of gram flour, jaggery and peanuts. Gulachi Poli is typically made in the local households during local festivals and other occasions.
  • Zunka Bhakri: – Zunka Bhakri is, traditionally, a side dish paired with rotis. It is made out of gram flour, which acts as a base and vegetables like onion, mustard seeds and ginger garlic are also added for flavour.

Famous Food of Jabalpur

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Jabalpur is a wonderful and intriguing town on the Narmada basin of Madhya Pradesh. It is a big urban centre with lots of industries having their base in this region. The food of Jabalpur is influenced by a number of factors like British history, topography of the region and the available resources. The cuisine has seen the marks of Mughlai style, Rajasthani recipes and Gujarati way of cooking. Jabalpur cuisine is said to be rich, spicy and creamy. The hospitality of the region is unmatched and visitors and guests visiting this town will be warmly welcomed by the local people, who sometimes may even invite you into their house for a hearty conversation and a meal.

  • Khopra Pak: – The Khopra Pak is a delicious sweet of this region, which has become pretty famous. It is a lightly flavoured coconut based dessert, which is flavoured by the addition of cardamom and saffron. The key ingredient, which gives a soft texture and sweet taste, is the ‘mawa’ or thickened sweet milk.
  • Pilaf with Peas and Carrots: – A distinct local take on pulao, Pilaf with peas and carrot is a unique dish found in the region of Jabalpur. Long and aromatic basmati rice, cooked along with light spices like bay leaves, cumin seeds, whole cloves with chopped garlic and onions. The peas and carrots are the crown pieces of the dish, which give it the final touches of flavour to it. It is eaten with raitha on the side.
  • Seekh Kebab: – Kebabs of Madhya Pradesh are well known and particularly Seekh Kebab around Jabalpur is frequently recommended. Minced mutton is rolled into sausage-shaped pieces after mixing with a number of spices and vegetables. It is then grilled or cooked in a tandoor after being basted with butter. They are crunchy on the outside and soft, moist and chewy on the inside.
  • Sabudana Khichidi: – Sabudana Khichdi is the popular and frequently eaten local version of Khichdi. Sabudana is nothing, but the local name for Tapioca Pearls, which is used as a substitution for rice in the Khichdi recipe. Coarsely powdered and roasted peanuts with salt and sugar give it the texture and taste. The dish is spiced up with heated oil, cumin seeds and a bit of chopped green chilli.
  • Malpua: – Malpua is a sweet dish that has an origin in the Bengali speaking regions of India and Bangladesh. There are many variants of this dessert, which differ from region to region and Jabalpur has its own spin on Malpua. Here it takes the shape of a pancake, which is prepared from the mixture of milk, flour, semolina and curd.
  • Rabdi: – Rabdi is a sweet dish, which is made out of flour and has curd as a base ingredient. It is, usually, an accompaniment with rotis, which are made from Bajra. It also serves as the base ingredient of several sweet dishes. Salty and spicy version of rabdi also exists. It is a frequently eaten sweet in Jabalpur.
  • Chicken Samosa: – Chicken Samosa is a non-vegetarian fried snack that has great demand in Jabalpur region. A flour shell is filled with spices and chicken meat stuffing. The preparation is then deep fried until brown and hard and is eaten with chutneys. Sometimes it is enjoyed after being mashed and extra liquid masala is added on top.
  • Khoye ki Jalebi: – Jalebis are available everywhere, but Khoye ki Jalebi has a different recipe giving a taste unlike any of those. The recipe uses thickened milk and dipped in sugar syrup. Rosewater is also added to the Jalebis gives them very strong and attractive aroma and slightly changed taste. Get them in local sweet stalls.

Famous Food of Bhubaneswar

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Bhubaneswar is the capital city of state of the Orissa in eastern India and is famous for its temples and is thus popularly called as ‘Temple City of India.’ The Bhubaneswar has many things to offer to the visitors in terms of history, culture, and cuisine. Most of the dishes in Bhubaneswar comprise of rice as it is the main crop of this region. Most of the people of this area are non-vegetarian and dishes made from fish, crabs, lambs and chicken are popular. The cooking style of cuisine in Orissa is very distinctive. A typical meal in Bhubaneswar includes chapattis, Dal, Bhaji, and desserts.

Here is the list of some very popular dishes that are loved by people of Bhubaneswar;

Maccha Ghanta –

Maccha Ghanta is a dish of Odiya origin and is the main dish for the occasion of Durga Ashtmi. It is mainly prepared from fish pieces, Bengal gram, onion, eggplant, potato and spices such as cardamom, cinnamon, Bay leaves, Garam masala, etc.

Crab Kalia –

Crab Kalia is a popular seafood dish in Bhubaneswar and is made from fresh crabs cooked along with potatoes, onions, gingers and a variety of spices.

Bhendi Bhaja –

Bhendi Bhaja is silted Ladyfinger stuffed with fillings of mixture of spices, ginger and garlic paste and is shallow fried until it is crispy enough and is served hot.

Chuda or Poha –

A major food item served in the breakfast is chuda or poha, which is flattened rice, puffed rice and is eaten fried or with curd.

Khichdi –

Khichdi is prepared with rice cooked with lentils together with a lot of ghee and is offered as bhog to Lord Jagannathji at Puri temple. It is also very popular among people of Bhubaneswar.

Chungdi Malai –

This is a major seafood dish that is popular in Orissa and Bengal prepared with prawn and cream. The word ‘Malai’ refers to milk cream, but the creaminess in this dish is given from coconut milk. It is tasted along with steamed and fried rice.

Murg Saagwala –

Murg saagwala is a dish that was introduced to Orissa during Mughal period. This is a chicken dish made with chicken pieces that are cooked in spinach gravy that is spiced mildly. This dish is considered o be very nutritious and healthy.

Maccher Kalia with Aloo –

Maccher Kalia is a traditional fish dish that is cooked with Murrel fish along with green mango. It is, usually, served with boiled and spicy potato. No special occasions in Bengal and Orissa are complete without Maccher Kalia.

Chhena Jalebi –

Chhena Jalebi is a popular dish that has its origins in coastal areas of Orissa. Chhena jalebi in Bhubaneswar is made from fresh cottage cheese, which is properly kneaded, and then, small pretzels are made from it. Then these pretzels are deep fried in coconut oil and soaked in sugar syrup for several hours. Chhena Jalebi is served either chilled or hot.

Malpua –

Malpua is an Indian version of pancakes that is very popular in Bhubaneswar and nearby areas. Malpua is made from sweetened wheat flour batter, and then deep fried and served hot. Malpua is also offered as a main ingredient in prashad to Lord Jagannath at Puri in Orissa.

Rasmalai –

Rasmalai is a famous dessert that was originated in Bengal and then became popular in other parts of the country. Ras means juicy and malai means milk cream. Rasmali is white, cream or yellow balls of cottage cheese soaked in Rabri or clotted cream, garnished with dry fruits and has cardamom for flavouring.

Bhubaneswar has a lot to offer in terms of delicious foods and recipes, and hence, it is nothing less than paradise for people who love food. On your next visit to Bhubaneswar, you must try these exotic delicacies for the best eating experience.

Famous Food of Satna

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Satna is a city, which is in the eastern part of Madhya Pradesh. It is the headquarters of the border district named after it, which touches Uttar Pradesh along the north. One can easily find the influences of the cuisines of close by states such as Uttar Pradesh and Chattisgarh on the food culture of Satna along with a hint of Bihari cuisine. Such a conglomeration of cuisines has evolved with time to give Satna a distinct cuisine of its own. The food of Satna is known not only for being very nutritious, but also for being very delicious.

  • Litti:-

Litti is a fast food that has a smoky and earthy flavour to it. Fried balls of wheat flour and gram flour are made and stuffed with a mixture called ‘Pitthi’ prepared with spices, ginger and green chilly. Litti is consumed at lunch or dinner. Litti is borrowed from Bihari cuisine and is quite popular in Satna.

  • Chokha:-

Chokha is a side dish to be eaten with Indian breads like Chapathis and rotis, but usually paired with Litti. It is a brinjal or eggplant based dish. Charred brinjal is cooked with mashed potatoes, chillies and spices along with bits of tomatoes. Onions and lime are usually added to enhance the taste and the feel of the dish.

  • Moth Dal Namkeen:-

Moth dal namkeen is a local favourite savoury. It is made from a mixture of healthy pulses and lentils, which are roasted or deep, fried. The chief ingredient is Moth dal or Dew beans. Moth Dal namkeen is particularly enjoyed during tea time and often served to guests.

  • Shikanjhi:-

Shikanjhi is a spiced up cold drink that is a popular in North and Central India and the people of Satna are quite fond of it. It is made from lemon pulp and water with the addition of sugar and salt. The spices that are added to this juice are pepper, ginger, mint and cumin powder.

  • Mango Pickle:-

The Mango Pickle of this region is so famous that an industry of pickle-making has been set up in Madhya Pradesh. The process of making spicy mango pickle is very simple. Raw mangoes are cut into small pieces and spiced up. The spices, which are commonly added, are red chilli powder, pepper and cumin powder. This mixture is bottled up in an air-tight container and used as necessary.

  • Dahi Bhalla:-

Dahi Bhalla is a sweet and sour street snack that is famous is Satna and North India as a whole. Dahi Bhalla consists of a deep fried lentil and pulse mixture, which is later marinated in curd or yoghurt and left to cool. The mixture is often spiced with cumin and charoli seeds. It is often served cold along with sweet tamarind sauce or chutney and sev on top. It is known to be a comfort food.

  • Phalhari Potato Chiwda:-

It is a light snack made from fried potato strips and groundnuts. It has a sweet taste with a dose of pungent flavour and served as a teatime snack. It is also used as energy food during times of long travel.

  • Chhola Burger:-

Chhola Burger is a relatively new invention and quite popular among the youth of this region. Chickpeas cooked in spicy gravy are stuffed between burger buns along with the additives and condiments of your choice. It is said to taste best when eaten with ketchup.

  • Badam Milk:-

Badam Milk is a perennial favourite drink in and around this region. Crushed almonds are mixed in milk along with sugar and a spoonful of ghee. It can be consumed in both hot and cold forms as wished.

Famous Food of Mathura

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Mathura is a famous holy city situated in Western Uttar Pradesh. It is well-known for its temples and also for its food and delicacies, especially the sweets, which are prepared here. It is frequently referred to as the birthplace of Lord Krishna, a revered Hindu deity. The inhabitants of this beautiful town are mostly vegetarian. Thus, the local cuisine is devoid of meats. However, milk and milk products are extensively used and consumed in large quantities, more so in the preparation of mithais like peda, rasmalai, malpua and many more. The taste of Mathura is said, best enjoyed on the streets, rather than sophisticated fine dine restaurants.

  • Mathura Peda:

Mathura is well-known for its signature sweet, the Peda. It is a sweet, which is as delicious as it is simple. Made from Milk, sugar powder, condensed milk and ghee, it is available throughout the year. It is highly popular among the locals and visitors.

  • Mathura Dubki wale Aloo:

The Dubki wale Aloo is a thin curry made from Potatoes. Although spicy and tangy in taste due to the addition of many local spices like black pepper, chilli, cardamom, cinnamon and mango powder, vegetables like onion and garlic are completely avoided. The curry is usually paired with pooris.

  • Ghewar:

Ghewar is a sweet dish of Rajasthani origin. It is not available throughout the year and is specially prepared only during the Raksha Bhandan festival, which celebrates the Brother-Sister relationship. It is made from flour and ghee and flavoured with cardamom and nuts like almonds and pistachios and deep fried in oil or ghee. Finally, soaked in sugar syrup and served hot.

  • Thandai:

Thandai is a drink that is served cold. It requires a large assortment of dry fruits and nuts. Milk is the main ingredient which gets flavoured and sugar is added to give it a sweet taste. The drink is well known for its taste texture and smell and is served on special occasions to guests. It is very popular during the summer season as a soothing drink.

  • Kachori Jalebi:

Kachori and Jalebi is the most common breakfast combination eaten at Mathura. Both are fried foods. Kachori is a stuffed savoury and may be served with potato curry and Jalebi is a sweet dish prepared in sugar syrup. This pairing is available in a very few places outside Mathura and best enjoyed in one of the numerous Kachori and Jalebi shops of Mathura.

  • Soan Papdi:

Another dessert that is popular among the sweet loving residents of Mathura. Soan papdi is a square shaped sweetmeat, which has a crispy, thin and flaky texture. It is very brittle and has a delicate taste, which melts in the mouth. Cardamom is also used and there are many variations of it, as well like Orange soan papdi, Coconut Soan papdi, chocolate soan papdi, etc.

  • Aloo Chaat:

Aloo chaat is tasty comfort food that is easily found in all corners of Mathura. There is no de facto recipe, with the only rule being the usage of potato as a base. Different combination of spices, sauces and chutneys are served at different places. The typical aloo chaat is made with onions, tomatoes and chilli powder and served with tamarind or mango chutney.

  • Ras Malai:

Ras malai is another sweet dish of Mathura. It consists of a creamy a ball of paneer that is soaked completely in clotted cream. Cardamom is used to flavour the clotted cream. Ras malai has a tender taste. It is said to be good roughage and helps in the digestive process. Ras malai bears a close resemblance to Rasagullas of Bengal in both taste and texture.

Famous Food of Ludhiana

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Right in the heart of Punjab, Ludhiana is the biggest city in the state and also is a special place for those who come in search of great food. One can find the best of Punjabi style of cooking in Ludhiana that offers beautiful recipes for both vegetarians and non-vegetarians. The cuisine here is famous world over for Tandoori cooking. Experts say that the food culture of Ludhiana has been influenced by Mughlai style by large, but has undergone a lot of change in the hands of the local population. The staple diet of the region of course, is wheat, although rice may be cooked on special occasions.

Aloo Matar:-

This delectable curry is made chiefly out of two ingredients, namely potatoes and green peas. A few other added spices like cumin powder, ginger paste, chilli powder give this dish a mild flavour, which is both tangy and sour in the right amounts. It makes a great side dish with uncountable number of breads and rotis, rice and other foods.

Choley Bhature:-

A classical Punjabi dish that can be frequently encountered in most hotels of Ludhiana. It is a pairing of Choley, spicy chickpea gravy and Bhatura, large deep-fried flour bread. Choley can be prepared mildly spicy to very hot depending on the preference of the consumer. The serving options include a list of pickles, a few slices of onion and a piece of lime on the side.

  • Tandoori Chicken:-

It would be impossible to tell about Ludhianvi food and leave out Tandoori chicken. Tender chicken is marinated in a thick spicy mixture of ginger, garlic, lemon, curd, red chilli and then grilled to perfection or sometimes even broiled. It is served with onion rings and fresh green chutney.

  • Sarson da Saag-Makki di Roti:-

Sarson da Saag is a famous gravy like dish out of Punjab made from mustard leaves, spinach, onion, garlic and several spices in pure desi ghee. Traditionally, it is served with Makki di Roti, which is unleaved bread made from corn and topped off with a generous helping of butter.

  • Dal Makhani:-

Dal Makhani is a very commonly consumed food in Ludhiana and the region around it. The name translates to ‘Rich Lentil Gravy’. It differs from the usual preparations of dal with substituting Red lentil with Black lentils (urad dal) and red Rajma beans. It has a lengthy preparation process. It is a healthy as well as a versatile dish.

  • Dodha:-

Dodha also called as Dodha Burfi is a speciality sweet of the Ludhiana-Kot Kapura region. It is a rich dessert, which is loved by the residents and isn’t available outside this region. The recipe calls for boiled milk, sugar and exotic nuts like cashews and pistachios. The final product is a delicious brownish sweet that resembles fudge. It is frequently referred to as Indian Chocolate Fudge.

  • Lassi:-

Any meal in Ludhiana would be incomplete without Lassi. There are many variants of Lassi but prominently there are two kinds- Salted Lassi and Sweet Lassi. Lassi is consumed with almost every meal in the region. Lassi is said to be good for the gut.

  • Kadhi:-

Kadhi is a dish with both solid and liquid components. It is curd based gravy with vegetable pakoras marinated inside. It is eaten with steamed rice or rotis. Kadhi tastes pleasantly sour.

  • Rajma Masala:

Rajma Masala is gravy made from red kidney beans. It is frequently prepared for dinner in the region. It can be consumed with rotis or rice. It tends to be very spicy, but is also a protein rich and healthy food of the region liked by both old and young alike.

Famous Food of Jaipur

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Jaipur, the pink city of India, is also the capital city of the state of Rajasthan. The cuisine here is based on authentic Rajasthani style, which is influenced by the brave warrior clans which inhabited the region, as well as indigenously available ingredients. The cuisine is dominated by vegetarian recipes and specialties, but there are a number of lip-smacking non vegetarian dishes, as well. The taste of the food ranges from sweet to moderately spicy compared to rest of India. Jaipur gives a lot of options for the hungry, who like to gorge on mouth-watering delights, which can rarely be seen in other places.

  • Dal, Bhati and Churma:-

Dal, Bhati and Churna is a selection of three separate dishes all combined to give a wholesome meal. It is one of the signature foods of Rajasthan and particularly Jaipur. Dal is a fine lentil curry or soup, whereas Bhati is fluffy, stuffed baked bread that is cooked atop burning charcoal. Churma is a sweet made from flour with jaggery or sugar. The platter comes at an affordable price in Jaipur.

  • Mirchi Vada:-

A very popular fried snack in Jaipur, Mirchi vada is a very short recipe. Large chillies which may or may not be filled with potatoes are dunked in a batter of flour, turmeric, salt and red chilli powder and deep fried in oil. A grab and go snack which is very inexpensive. Sometimes a salad of raw onions is served by the mirch vadas to enhance the taste.

  • Gatte ki Sabzi:-

Gatte ki Sabzi is a curd based curry, which has a mild yet enchanting taste. Gram flour dumplings are flavoured with dry spices and powders and later dunked in curd to make a curry. Preferably served with hot pooris or steamed rice. The curry pairs well with most Indian breads like roti, naan, chapathi and kulcha, as well.

  • Chicken Jaipuri:-

Not all dishes of Jaipur are vegetarian. Chicken Jaipuri is the specialty poultry dish of Jaipur. It is made with chicken, curry spices and milk cream, which give it an enjoyable thick texture and subtle taste. Enjoy with rice or any kind of rotis, naans or kulchas. Chicken Jaipuri makes a dinner a grand affair.

  • Lal Maans:-

The Jaipuri dish that is associated with royalty. Today, it is no longer restricted to places and can be found in most hotels in Jaipur. The name literally means ‘Red meat’. It is very hot and spicy to taste since it is made with dry red chillies and an abundance of garlic with different spices with a strong flavour. Traditionally, game meat like wild boar or deer, which were freshly hunted down was used in the preparation.

  • Chokha ni Kheer:-

Chokhna ki Kheer is a traditional dessert made in Jaipur, usually for festive occasions and celebrations. It is a rice pudding made with milk. Other ingredients used are green cardamoms for flavour and raisins, which are used as garnishing. It tastes best when served cold after the main course of the meal.

  • Aam ki Launji: –

A wonderfully soothing dish made from raw mangoes to beat the intense Rajasthani heat. Mustard seeds, turmeric and red chillies are heated in oil and raw mango pieces are added to the mixture with a spoonful of sugar is sprinkled on it. This can be eaten alone or as a side dish. Aam ki Launji can be consumed either hot or cold, after being refrigerated.

  • Jhajhariya: –

Jhajhariya is a rich, sweet dish of Jaipur. Milk, ghee, corn and sugar are the most important ingredients. Apart from that raisins and nuts can be used to garnish the dish. Jhajhariya is, usually, made on festive occasions.

Famous Food of Agra

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Agra is a major city of Uttar Pradesh situated on the banks of Yamuna River. It catches the attention of a lot of tourists as well as visitors from across the globe every year due to its cultural and architectural heritage. Two things that make Agra worth visit are its monuments of Mughal period like Taj Mahal and its cuisine. The cuisine of Agra has a great influence of Mughlai food known for its creamy, flavoured curries with abundance of spices, nuts and dried fruits. One can enjoy the best of vegetarian and non-vegetarian dishes when in Agra.

Some of the major dishes you must try when you visit Agra are as follows;

  • Pasanday –

Pasanday is a traditional dish that is prepared from mutton marinated and cooked in a curry full of spices, yoghurt, tomatoes, cream and different spices. Mutton is marinated for four to five hours in a mixture of ginger and garlic paste, chilli powder and other spices. After that, it is cooked in oil with onions, tomato puree and almonds. It can be served dry or with gravy by adding a little water.

  • Korma –

Korma is a meat dish that originated in India and is a main Mughal dish. The exotic aroma and flavour of korma comes from a mixture of various spices, yoghurt and cream. Usually, lamb and beef are used for making korma in Agra, but occasionally chicken is also used in some area. A vegetarian version of korma is also served in some areas of Agra Cantt called as Navratan korma, in which cottage cheese is used instead of meat along with nuts.

  • Nargisi Kofta –

Nargisi koftey is a vegetarian dish that is prepared from minced paneer and potato. Paneer and potato are mashed and blended properly, and then, spices are added to it. Small balls of the mixture are made and are dusted with gram flour. They are deep fried in oil or ghee and are served with sauce or chutney.

  • Butter Chicken –

Butter chicken is among the most famous meat delicacies of Agra. It was originated in Delhi and has made its popularity all over the country. The dish consists of chicken pieces cooked in thick gravy of aromatic spices and vegetables. It is, usually, tasted with rumali roti or tandoori roti.

  • Tandoori Chicken –

Tandoori chicken is a crispy and delicious meat dish made with chicken that is marinated in rich and tasty spices and then is roasted in a type of Indian oven called a tandoor.

  • Kachori –

Kachori is a major breakfast item of Agra Cantt. It is, basically, Indian fried flat bread stuffed with spicy filling of moong dal or potato. It is normally served with potato curry and raita. In some areas, it is also served as chaat. Some other versions of kachori are Raj kachori and khstaa kachori.

  • Petha –

When you talk about sweets, the world famous sweet of Agra is petha. Petha is a delicious sweet made from cubed pieces of ash gourd that are boiled and dipped in rich sugar syrup. When you take a bite of it, flood of sweet juices breaks free into your mouth. There are several variants of petha offered in Agra Cantt such as cocnut petha, Pan flavoured petha, angoori petha and several others.

  • Dalmoth –

Another speciality of Agra is the tasty snack made from moth beans or yellow gram and is known as Dalmoth. The Dalmoth in Agra is prepared from whole moth bean added with some strips of sev made of flour.

With so many delicacies to please and amaze you, you must visit the restaurants of Agra for the best eating experience.

Famous Foods of Nagpur

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Nagpur is a major and third most populated city of the state of Maharashtra in India and is famous for its culture, cuisine and oranges. When it comes to food that could be enjoyed in Nagpur, the cuisine of Vidarbha region is called as Saoji cuisine or Varhadi cuisine. Saoji cuisine was the main food included in the culture of Savji community. The traditional food of Nagpur is popular for essence and richness of spices that are included in the food. These spices that are used in gravy of the cuisine of this region are cloves, cardamom, poppy seeds, black pepper, bay leaves, and ground seeds of coriander.

Below are given some of the most popular dishes that can be enjoyed in Nagpur;

  • Pohe – Pohe is a tasty snack that is made from flattened or puffed rice and is mainly served with tea or for breakfast. It has many variations such as Kanda Pohe, which are prepared with Pohe mixed with onions. Other variants include Batata (potato) Pohe, Dadpe pohe, etc. The dish is usually garnished with different ingredients such as coriander, grated coconut, sev or peanuts.
  • Pitla Bhakri – Pitla bhakri is a rural dish of Nagpur and is mainly popular among farmers and folk. It is a typical Maharashtrian dish. It is prepared from powdered Dal forming a pasty dish which is Pitla. Pitla is mainly served with a special bread made from either Jowar or Bajra flour and is called Bhakri.
  • Sabudana Khichdi – Sabudana is prepared from the latex of sago palm. Sabudana grains look like small balls of confetti and are the main ingredient for this dish. It is a major food item eaten by people of Nagpur in breakfast.
  • Stuffed Eggplant – Stuffed eggplant or Bharli Vangi is a popular traditional dish and is made from eggplants stuffed with a mixture of boiled and minced potatoes along with a lot of spices, coconuts and peanuts.
  • Sandage – Sandage is another traditional recipe that is popular in Nagpur. This authentic dish is made with Bengal gram as its major ingredient. It is made in summers and is left in the sun for drying. Once dried, sandage is cooked with vegetables and is served with chapattis. Another name for sandage is Mangodi. Sandage is very easy to preserve, hence once made, it can be used all year long.
  • Koshambir – Koshambir is a traditional dish and is a very important component of traditional thali. It is a must-prepared dish for any special or religious occasion. Koshmbir is, basically, a salad made from raw vegetables and fruits and is flavoured with butter and spices. It is very easy to make it and it takes very less time to prepare. There are many variations of Koshambir in different regions, but cucumber and grated coconut are two main ingredients of this delicious dish.
  • Spicy Chicken – Spicy chicken is a very popular dish among the people of the city who love Non-vegetarian food. The chicken is first steam cooked, and then, is marinated with very intense spices, and then, this marinated chicken is deep fired. The dish is so spicy that it may roll out some tears out of your eyes, but you will still love it and will try it again and again.
  • Zunka Bhakar – This is a type of pancake that is made from millet flour and split gram mixture and is a classic and authentic dish of Vidarbha region.

Apart from these, you will find many dishes as well as sweets prepared by using oranges. When you visit Nagpur, you must try all these delicacies to give your taste buds and your senses a nice treat.