Indian food is famous worldwide for its variety and taste. Some dishes are dominated by the taste of strong  spices like dalchini, whereas some are with coconut, or mustard. Each region has a specialty dish and traditions attached to it. Through this blog would like to share some such known/unknown stories and facts about the delicacies that we so fondly gorge upon.

Punjab ke Chole aur Paneer & Maide ke Bhature

Punjabi’s and Food are made for each other. Worldwide Punjab is known for  exotic, spicy and variety in its local cuisine. They have rajma, chole, sarsoon ka saag and paneer to entice the veggies whereas the butter chicken and tandoori chicken is a  favorite of the meat lovers.

Punjab ke Chole aur Paneer ke Bhature

An extremely popular dish is the Chole Bhature, which is a gravy of chickpeas (Chole) cooked onions, tomatoes with spices served with fried bhaturas made of maida and curd.  A variant of bature is the paneer stuffed bhature, combination of which makes it divine for eaters.

Shahjahanabad ki Nihari

Red Fort, Chandani Chowk, Winters, Politics, Shopping. . . some of the few words that define Delhi. A Major attraction of Delhi is its food. Mouth watering delicious chole kulche, paneer pakoda, Aloo Chat, Dahi Bhalle or the nonveg dishes like Nihari and Mutton kababs makes the food of Delhi unique.

Shahjahanabad ki Nihari

Nihari, is a Lamb or beef curry which is said to have been originated during the Mughal Empire in Eighteenth century. Named after the Arabic word “Nahar” which means day, it is typically served after the morning prayers. According to some sources Nihari is said to be originated in New Delhi or in the kitchens of Awadh. There are varied stories related to the origins of the dish, from it being eaten by the king after his morning prayers to it being a staple breakfast item for the labour  class.  Cooked overnight in different kinds of vessels, sometimes even buried underground, resulting in  extremely tender morsels of meat spiced to the core this authentic dish is a specialty of Old Delhi region.

Rajasthan Ki Kheech

Rajasthan is best defined as a combination of  sand, colors,heritage forts and rich in culture state. In spite of the adverse living conditions the people of Rajasthan are known for their hospitality. Feeding people with love is what they like to do.

A healthy and nutritious traditional Rajasthani dish is Kheech, a form of wheat porridge. Eaten during the winter season it is a wholesome standalone dish which can be eaten with curry, curd or ghee. Easy to digest healthy food this is best served hot. Kheech is prepared with many variations like Millet (bajri) and Khaat (Corn). Eaten by all age groups, this is an integral part of cuisine for people of Jodhpur .

Kashmir ka  Asli Rogan Josh

Known as Heaven on Earth the beauty of kashmir has always been talked about. In recent years kashmiri cuisine or wazwan has found its way to urban menus. One such kashmiri speciality is Rogan Josh which is extremely popular.

Kashmir ka Asli Rogan Josh

A dish of Persian origin it is named after its procedure of cooking with oil at intense heat and is made traditionally at the homes of  Kashmiri Pandits.  It consists of lamb chunks cooked in a rich brown gravy of onions, yogurt, ginger, garlic and aromatic spices. Deseeded Kashmiri red chilies used liberally gives the dish its red color, while not making it too hot.

Kangri Dham

The feasts of India  during  festivals, ceremonies is what differentiates it from other countries. Due to the varsity in cultures of India the customs and cuisines also differ.   Kangri Dham is one such a popular occasional food served during traditional ceremonies like wedding, thread ceremony and so on in Himachal.

Himachal ka Kangri Dham

It is cooked only by Boti’s who are brahmins, in special vessels with special spices and is cooked a day prior to the function along with neighbours helping in preparations  by cutting vegetables. The meal consist of various dishes like plain rice, Madra, different kinds of pulses but one dish which is extremely popular is “kaale chana ka khatta”.  More than the dishes this meal is a expression of joy and togetherness for people of Himachal.

Bara Imambara ki Dum Pukth

Lucknow known as the city of nawabs also is a birthplace of some exotic dishes like Bara Imambara ki Dum Pukth Biryani.  The story behind this dish is that it was originated  during the reign of Nawab Asaf-ud-Daulah in the mid 18th century.Legends claims that when the famine struck, Nawab Asaf-ud-daulah, initiated a food-for-work program, employing thousands in the construction of the Bada Imambara shrine.

Bara Imambara ki Dum Pukth

This program went on for many years to come. Every day, cauldrons were filled with rice, meat, vegetables and spices and sealed to make a simple, one-dish meal that was available to workers day and night. Once when Nawab was doing the rounds he caught a whiff of the aromas emanating from the cauldron. Enchanted, the Nawab ordered the ‘dummed’ cuisine to be perfected for the royal table. The dish became popular and is centuries later still tempting our taste buds.

Gujrat ka Lazeeza

Gujrati’s and food are inseparable, wherever there is a Guju you are sure to find a snack. They are basically food lovers who like to eat and share what they eat. Popular dishes like Dhokla, Fafda, Undhiyo, khakra are well known by all however one dish which also is a favorite of gujus is the Lazeeza .

Lazeeza is a type of “Khichadi” a favorite of the Mughal Emperor Shah Jahan, when he was not eating meat. Lazeeza is made by cooking split gram (moong) dal and rice till it becomes soft. To give it variety vegetables, tadka is added at times. This light food is a one dish meal and is served with pickle, papad and buttermilk.

Maharashtra ka Tambda Rassa

aamhi saare khavayy (we all are foodies )…

Maharashtrian cuisine is vast with specialities from different parts, be it Misal Pav, Wada Pav, Thalipeeth, Zunka or the spicy Tambda Rassa and Pandhara Rassa. The Tambda rassa a specialty of Kolhapur, is a thin soup prepared with mutton stock and is extremely spicy. Lamb cooked and boiled with spices this dish is served as a complement to the dry lamb or chicken dish.

Hyderabad ki Kacchi Biryani

Hyderabad the city of Pearls is popular for its fine pearls and its craftsmanship. The Hyderabadi Biryani is also the pride of Hyderabad contributing to its fame.

Biryani is considered prominently to be originated during the Nizam era. The Kachchi biryani is cooked with meat marinated spices overnight and then soaked in yoghurt before cooking. Layers of long grained basmati rice and meat are sandwiched together and cooked on dum style (cooked with coal after sealing the vessel with dough). A challenging process, as precise time and temperature is to be maintained but worth the effort in terms of taste.

 Karnataka ka Bele Saaru

Even before butter chicken became popular, Idli and Dosa has been representing Indian cuisine Worldwide. There are many dishes of Karnataka which is equally delicious and healthy, Saaru being one of them. It is a type of soup which is  cooked with tamarind and tomato as a base. Different from the much popular sambhar, in terms of consistency it is also an ideal companion of rice.  A thin sweet and sour flavored lentil soup it is very healthy and rich in fiber.

Karnataka ka Bele Saaru

Chhattisgarh ka Kadaknath

This recently formed independent state has a very popular and unique dish made with Kadaknath which is an Indian  breed of Chicken local to Chhattisgarh area. This type of  chicken is completely black: from toe nails to head, the blood is also black and so is the eyeballs.

The black meat is very popular among the people of Chhattisgarh due to its good tasting and is believed to increase strength. Known for its medical properties this meat is high on demand in Chhattisgarh and adjoining regions.

Odisha ka Chhena Poda

Odisha, the bearer of largest kitchen of world at Jagannath Puri temple feeds around 10,000 people daily. Part of the traditional food is chhena poda. Chhena Poda is a dessert made during festivals with curdled milk.

Odisha ka Chhena Poda

Curdled milk is commonly known as chhena, is mixed with sugar, cashew nuts and raisins and baked for several hours till it browns. The flavor of this dish is predominantly defined by the calmarized sugar. Extremely popular and easily available in all sweet shops and street vendors this is a rich resource of calcium and vitamins.

Pondicherry ki Mimosa Muthaiya

Pondicherry is a paradise for food lovers, the recipes being fusion of French and Tamil cuisines.

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The Mimosa Muthaiya is one such unique dish which appears easy to prepare. Named after the beautiful flower Mimosa this egg preparation ranks high in the list of beautifully presented dishes. High on proteins and vitamins this dish complements wine.

Kolkata ka Ilish Mach

Kolkata …. crowd, fish, durga puja, culture and traditions and obviously the howrah bridge. a staple diet of kolkata is dishes prepared with fish.

Ilish is a bengali dish prepared with hilsa fish marinated with a paste of mustard and turmeric. The chopped pieces of fish are marinated with a paste of mustard and turmeric. It is then fried with mustard oil and salt. A popular dish in West Bengal and Bangladesh.

Kerala ka Puttu

Amidst the backwaters travelling in a house boat, people are enticed by the beauty and taste that Kerala represents. cooked with curry leaves and coconut the dishes of Kerala are fabulous and palatable.

A ideal breakfast dish in Kerala, Puttu is a dish made of steamed cylinders of ground rice layered with coconut. Puttu principally consists of coarsely ground rice, grated coconut and water. To spicen it many times cumin or any other spice is added to it. Puttu is served with side dishes such as palm sugar or chickpea curry or banana.

Image courtesy:Google

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