#Chicken Dhansak

[foodwithrecipes]

Tomato-Egg Soup. Vitamin A, Vitamin C, Vitamin K, and Vitamin E as well as fiber, minerals, and beneficial antioxidants are found in abundance in tomato soup Read full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/488-healthy-food-recipe-tomato-egg-soup.html… http://foodrecipesoffical.blogspot.com

[daydreaming-en-pointe]

⌦ .｡ guys, the desis are at it again… .:*♡

Pairing: Pavitr Prabhakar x fem!Indian!Reader (Platonic!!) (Gwen, Miles and Hobie are there too)

Type: Oneshot - Fluff

Word count: 1.1k

Warnings: Usage of Hindi ig? (It’s all translated dw) Some cussing, Indian-British jokes and I think that’s it

A/N: I had this in my drafts for a while and only finished it now after eating the spiciest samosa I have ever had in my life so yay :D

I know it makes more sense for Pavi to be a strictly vegetarian Hindu considering how he got his powers, but here he eats chicken and mutton because some of the spiciest Indian dishes I’ve ever tried have meat in them (COUGH COUGH LAAL MAAS)

Also uh I hc that Pavitr’s middle name is Bhim after his uncle bc yk Peter has Benjamin so he has Bhim

“How the hell are you doing this?!”

Gwen forfeited by chugging a glass of water after a bite of the biriyani, joining Miles on the couch where he was still wheezing slightly, his eyes watering and throat burning from the spice.

“They’re bloody insane, Gwendy. They’re Indian and they ‘ave a spice tolerance that could put dragons to shame. Wha’ d’ya expect?” Hobie, sprawled precariously on the edge of the sofa arm, stole a piece from the bowl of butter chicken that lay forgotten on the side, gleefully watching you two. He had done the smart thing and quit fairly early into the round, before the food actually got spicy.

You faced off from Pavitr across the coffee table, sitting cross-legged and eating a bowl of the spiciest biriyani you both had ever tasted. You could see small tears pricking the corner of his eyes. You were almost tempted to call him a coward, but you figured that wouldn’t go so well since you could feel your eyes watering too.

See, if he hadn’t challenged you to a spice-tolerance taste test contest then this wouldn’t be happening. He could’ve kept quiet while you accidentally choked on a samosa and not assumed it was from the spice level (which wasn’t even that high), but noooo. He had to make a comment about how he could take more spice than you could.

So, technically, this whole thing was his fault.

And that was why you both were kneeling at a coffee table in Maya Aunty’s house, stuffing your faces with the spiciest foods you could find. So far, you had gotten through Maya Aunty’s saag paneer and dal makhani without any rice, which would have been a feat in itself… to anyone less competitive.

Hell, you had even gotten through dhansak and vindaloo without batting an eyelid, much less reaching for a glass of water. But for some reason a single bowl of this damn mutton biriyani was making both of you sniffle like sick kittens.

“Didi, I’m going chutney you,” Pavitr gritted his teeth and forced down another bite of the biriyani. You copied his movements, feeling the masala burn in your throat as you swallowed. (Didi means sister, usually a term of respect for someone you consider a sister and they’re older than you)

“Hei bhaghvaan, apni chachi ne ismain kya rakha?” (Oh God, what did your aunt put in this?) You coughed slightly and Pavitr dropped his forehead onto the table, groaning slightly like he was dying. Which, in all honesty, didn’t feel that far from the truth.

“I don’t know! All I know is that biriyani isn’t supposed to be this spicy!”

“‘Ey, Miles. ‘Ow much you wanna bet that Pavitr folds first? ‘E’s practically turnin’ red, isn’t ‘e - y’alright, bruv?” Hobie smirked down at you both, his border flickering. You snorted in amusent then immediately regretted it since some of the masala was now caught in your nose and oh, good grief, you could feel it burning.

Pavitr glared up at him. “You’re one to talk, Hobes. Didn’t you quit when we just started off? Arre, poor little Britisher couldn’t take the heat? Angrezi log ham jaise masale nahi kha sakhte.” (English/British people can’t eat spices like we can)

Hobie raised an eyebrow as Pavitr bit down on a green chilli that had been mixed into the rice and doubled over, tears streaming out of his eyes.

“Maybe it’s best if you call it a draw? I mean-” Miles shut his mouth quickly when you turned to glare at him.

“I’m not stopping till Pavitr Bhim Prabhakar admits that I can eat more spice than him.” You emphasised his middle and last name, narrowing your eyes as Pavitr weakly flipped you off without lifting his head.

Hobie chuckled softly. “Fuckin’ ‘ell, Pavi, she’s bringin’ in the full name. Take it from me, mate, you’re screwed when she does tha’.”

“Shut up before I use your full name,” You warned, turning your wrathful gaze on him. “We both know you wouldn’t want me to do that.”

His eyes widened and he mimed zipping his lips and tossing the key away. Miles looked at you curiously, tilting his head to the side. “Wait, what’s Hobie’s full name?”

“Funny you should ask, Kilometer Morality,” Pavitr muttered under his breath, his forehead still resting on the table. You had learnt about half an hour ago that when Pavitr got a spice overload he tended to make random “snarky” quips which usually didn’t make any sense.

“Yeah, I’m gonna go get some ice cream for when this thing blows up,” Gwen got up from the couch, giving Pavitr a sympathetic pat on the shoulder and moving to the kitchen.

“Wimp,” You muttered to Pavitr as a tear rolled down your cheek. Forget burning, your tongue was almost going numb from the sheer amount of masala that you were trying to ingest.

“Weakling,” He countered as a bead of sweat trailed down the side of his forehead. You shovelled another spoon of the biriyani into your mouth, relief flooding you as the spoon hit the bottom of the bowl. Good, you had almost finished. But would you make it that far?

Pavitr tentatively took a bite and immediately choked, giving in and reaching for one of the two bowls of curd sitting appetisingly in the centre of the table. He was essentially tapping out.

You threw your arms in the air triumphantly, almost giddy with victory. Actually, maybe that was from the spice. Yep, definitely the spice.

You downed the bowl of curd, letting out a long sigh of relief as the cold, thick liquid dowsed your tongue and took the initial edge of the buildup of spice away. Gwen returned just in time to see Pavitr and you lapping at the curd as if you were a pair of stray cats, like the ones you both faithfully fed and played with.

“I take it you won?” She asked you, her eyes sparkling a little bit in amusement as she saw Pavitr drop his head down onto the table the moment he properly realised that he had lost. She slid two cups of vanilla ice cream to you. A little basic, maybe, but still good and definitely a relief to your mouth.

“Barely,” You admitted, taking a small spoon from her. “Arre, Pavi. Don’t feel bad. Hum donon ne apana sarvashreshth prayaas kiya, naa? C’mon, sit up.” (We both tried our best, right?)

“Haan, Didi,” He grumbled sulkily, lifting his chin as you fed him the ice cream from his bowl. (Haan just means yes)

“Let’s do something else. Should we get Hobie to pronounce the names of these foods?”

“Oh, sure, throw the British guy under the bus,” Hobie protested, but a fond smile was tugging at the corner of his mouth as Pavitr chuckled softly.

“To be fair, you are in Mumbattan right now,” You pointed out, and Hobie heaved an exaggerated sigh, a grin already forming on his mouth as he prepared to butcher the pronunciations on purpose to get a reaction out of you and cheer up Pavitr.

“Fair enough. Alrigh’… That’s, uh… that’s sag panner, and that’s…”

@l0starl @hobiebrownismygod @therealloopylupin2099

[riphimopen]

HA HA ON ALL YOU PEOPLE WHO WILL NEVER HAVE CHICKEN DHANSAK!!!! HA HA HA! AND IM USING THIS POST TO ADVERTISE TUSKER NOW TUSKER.BEER TUSKER.BEER TUSKER.BEER IF ANY OF YOU FUCKERS TRY TO REPORT ME FOR SPAM ILL KILL YOU WITH A BRICK

[mahabaleshwarbooking]

In Mahabaleshwar's dining scene : The role of local markets

Mahabaleshwar is one of the favorite tourist places in Maharashtra.

Indeed, it is famous mainly for its unique scenic beauty and a great view of the Sahyadri Range of Mountains and Konkan Region.

However, it is equally well-known for strawberries, vibrant local market for shopping, and delicious food.

Because of the big inflow of Indian and foreign tourists, there has been a big improvement in the availability and variety of food in Mahabaleshwar.

Today you can find Indian and global cuisines in small and big restaurants. And of course, there are street food vendors serving all sorts of cuisines in Mahabaleshwar, to the satisfaction of foodies.

Let’s learn about the Mahabaleshwar local markets dining scene in this blog. It will help you a lot if you are going there for the first time.

Street Food and Snacks

The main food scene is near the market area. At this spot, you will find the best local restaurants in Mahabaleshwar. From delicious Indian cuisine to unique strawberry creations, these restaurants serve a variety of comfort foods.

We have drawn up a list of the famous street food in Mahabaleshwar. Have a look at them, and do not forget to try them on your next visit to the hill station.

Milkshakes and fruit juices: Mahabaleshwar is famous for Strawberries. But, you can get a variety of other fruits also. You can get it in various shops, but the most preferred place is the Mapro Garden.

Maharashtrian Food : Maharashtrian cousin is famous for its variety and versatility. The best way to taste the flavors of Maharashtrian food is Thali. From big hotels and restaurants to street shops, you can get it everywhere. It is a complete vegetarian meal; you can get a non-vegetarian variety in some hotels.

Chana chat and other snacks: Like any other place, you can get a large number of street vendors selling all sorts of Chat and Bhel. It is a popular food in Mahabaleshwar. Chinese dishes are also commonly served in these street hotels and shacks. Famous eatables like Vada-Pav, Pav-Bhaji, and Misal-Pav are also famous in Mahabaleshwar.

Parsi Food: Yes, it is a unique thing about Mahabaleshwar and Panchgani. You can find many hotels serving Parsi cuisine. Some popular dishes are Dhansak and Berry Pulav. In some restaurants you will find raspberry soda also.

Dhaba Food: In and around Mahabaleshwar and on the highway as well as at the main market area, there are many Dhabas that serve all famous dishes, like biryani, butter chicken, paneer makhanwala, Tandoori Roti, Dal Tadka and so on.

Ingredients for Home Cooking

Mahabaleshwar is a place in Maharashtra state. Therefore, it has the main influence on Maharashtrian cuisine.

Typically, rice, dal, all types of vegetables, Indian spices and milk and dahi are the main ingredients.

Those who eat non-vegetarian food enjoy chicken, fish, and mutton.

When you are on a Mahabaleshwar visit place where you stay should be near your hotel.

Dining Options

Mahabaleshwar offers all types of dining options. From expensive and luxury hotels to street food, you have an entire variety of food items in Mahabaleshwar.

The food here suits the taste buds and wallet of every person. The variety and range of food items will make you happy.

Nightlife and Entertainment

Despite the fact that Mahabaleshwar is a famous tourist place, you have a few pubs, nightclubs, and bar restaurants there. Some of them serve the best beverages to enjoy with your dear ones.

Some of these places remain open till midnight, which makes them the best nightlife places.

Whether you are on a family trip, or romantic holiday, or you are a solo traveler, you can include nightlife places in your plan.

Shopping for Souvenirs

When you go to Mahabaleshwar for a vacation trip, it is a memorable trip. But still, you may want to take a few souvenirs along with them.

If you are also a shopping maniac, then here are a few things you might be interested in.

Strawberries:  When you think about Mahabaleshwar, you remember strawberries. The hill town is full of tourists rushing in at the time of picking season, that is December to March. There, you will have an opportunity to pluck and buy the best of the berries. You could buy them from various vendors in and around the city. The best place to buy strawberries is the Mapro Garden.

Wood products: You need to go to Town Bazaar if you want wood art pieces or furniture. You can find all types and varieties of things. You can also take beautifully carved walking sticks along with you.

Leather Products: Mahabaleshwar is famous for all types of leather articles. From footwear to show pieces, and wallets to bags, you can find all sorts of leather products in the markets of Mahabaleshwar.

Craft: Mahabaleshwar and Panchgani are twin hill stations where you can find stunning pieces of art and craft. Though there are many types of craft items, Dhokra Craft is more famous. It is a fusion of different materials. Rock Dhokra is a mix of stone and metal. Organic Dhokra is a mix of metal and natural materials like bark, leaves, and fruit cast.

Mahabaleshwar is a popular gateway not only for local people but across the country. Located in the vicinity of Mumbai and Pune, it is always crowded with tourists.

Other than the incredible natural beauty, Mahabaleshwar is also known for tasty food and shopping.

As far as verities of food is concerned, you can get various types of hotels and restaurants in Mahabaleshwar.

However, to have a great Mahabaleshwar dining experience, you must go to various street shops.

All these markets are accessible to people every day of the week. The markets open at 10 AM and close around 10 PM.

Markets are always flooded with people because Mahabaleshwar is a popular destination.

To have a great mumbai to mahabaleshwar trip, you need to plan well.

When you want to relish superbly tasty food items along with picturesque natural beauty, Mahabaleshwar is the right choice!

[happyweddingblogs]

What is a typical main course dish at an Indian wedding?

Indian weddings are renowned for their vibrant celebrations, overflowing with delicious food. But with a vast culinary landscape, what reigns supreme as the typical main course dish? The answer, like India itself, is beautifully diverse!

A Regional Affair

India's rich tapestry of cultures ensures a wedding feast reflects regional specialties. Here are some main course contenders you might encounter, depending on the location

North India : The creamy indulgence of Butter Chicken or Dal Makhani is a surefire crowd-pleaser. For a celebratory touch, look out for Biryani, a fragrant rice dish layered with meat or vegetables.

South India: Dosa, a crispy fermented crepe filled with potato masala, is a popular vegetarian option. In Kerala, fragrant curries like Meen Curry (fish) or Elaneer Curry (tender coconut) might take center stage.

West India: Puran Poli, a flatbread stuffed with a sweet lentil filling, is a staple in Maharashtrian weddings. Gujarati weddings might feature Dhansak, a lentil stew with dollops of tangy chutney.

East India: Machher Jhol (fish curry) is a Bengali wedding favorite, while Odia weddings might showcase the unique flavors of Pakhala, a fermented rice dish.

Beyond Geography

While regional specialties are prominent, weddings often cater to a wider audience. This means you'll likely find a delightful spread, including

Paneer Dishes: Paneer, an Indian cheese, features in various curries and stir-fries, offering a delightful vegetarian alternative.

Vegetable Delights: From vibrant curries like Aloo Gobi (potato and cauliflower) to stir-fried creations, there's an abundance of vegetarian options.

Also See: Latest Indian Wedding Food Menu Lists and Ideas

The Art of Sharing

The beauty of an Indian wedding feast lies in its communal spirit. Dishes are meant to be shared, enjoyed with fluffy breads like Naan or Roti, and accompanied by cooling raita and tangy pickles.

So, the next time you attend an Indian wedding, remember, there's no single "typical" main course. It's a vibrant symphony of flavors, a celebration of culinary diversity, and a testament to the joyous togetherness that marks this special occasion.

[idigitizellp21]

Parsi Masalas Beyond Meat: A Vegetarian Twist Delight

Ah, Parsi food. A symphony of spice, a tango of tangy and sweet flavours, a love song to lamb and… wait, hold on. What if you’re a vegetarian longing for those Parsi flavours without the fauna fanfare? Don’t despair, dear veggie comrades, for The Parsi Store has a secret weapon up its sleeve (and it’s not a chicken leg, we promise!): Ready-to-cook, pure vegetarian masalas that’ll whisk your tastes away.

Our Masala are Crafted Uniquely:

Here are some reasons to back it up

1. All of them are pure veg: Embrace the culinary magic with our pure veg ready-to-eat masalas, a versatile canvas for your taste experiments. Elevate your meals with your favourite meats or veggies, tailoring them to your unique preferences.

2. Makes wholesome non-veg and veg dishes: Craft wholesome non-veg and veg dishes effortlessly with our 200-gram masala packets, curated for a family of 4. Infuse your kitchen with authentic Parsi flavours, creating memorable dining experiences for all.

3. One process fits all add-ons: Experience streamlined cooking with a consistent process for adding meat or veg favourites like paneer across our masalas. This uniformity ensures lingering authentic tastes, offering a sense of familiarity and comfort with every dish.

4. Esteemed Parsi Masala brand: The Parsi Store takes pride in being an esteemed brand, upholding the authentic legacy of Parsi masalas. Our commitment to quality and tradition sets us apart, ensuring that each spice blend carries the stamp of excellence, a mark of trust cherished by Parsi households and food enthusiasts alike.

5. No Artificial colours and additives: At The Parsi Store, we prioritize purity in every masala. Our blends are free from artificial colours and additives, staying true to the wholesome nature of Parsi cuisine. With a focus on natural ingredients, we ensure that the essence of each spice shines through, delivering a delightful and health-conscious culinary experience.

6. Versatile for Culinary Creativity: The versatility of our masalas knows no bounds. Whether a seasoned chef or a kitchen novice, The Parsi Store’s masalas empower you to unleash your culinary creativity. From traditional Parsi recipes to innovative fusions, our masalas serve as a canvas for your kitchen artistry, elevating every dish with the authentic and dynamic flavours of Parsi tradition.

Let’s face it, Parsis and meat go hand-in-hand like Dadaji and his Agiary. But that doesn’t mean herbivores have to live on a diet of bland beans and tofu. The Parsi Store’s masalas are like magic carpets woven from fragrant spices, transporting you to a world where paneer sizzles in Dhansak and brinjal in Sali Chicken masala, minus the feathered friend.

Unleashing Veggie Festivities:

Imagine, the aroma of Ready Tandoori Masala painting your cauliflower a fiery reddish orange, or the Curry Masala transforming humble chickpeas into a royal feast. Picture Mughlai Masala weaving its spell on mushrooms, and Vindaloo Masala giving potatoes a kick they will remember. These masalas aren’t just vegetarian — they’re Parsi vegetarian, steeped in the rich culinary heritage of a community known for its love of all things delicious.

Wrap up:

So, here’s to you, veg warriors! Throw away your bland spices and dive into the vibrant world of Parsi Masala Delights. With The Parsi Store’s veg masalas, you can finally answer the age-old question: “Can a Dhansak be Dhansak without the lamb?” The answer, my friends, is a resounding “Heck yes!”

But be warned — these masalas are addictive. Stock up on The Parsi Stores masala packets now, to satisfy your future parsi food cravings.

[notyetmyself]

16th September (Day 5)

Saved a stray dog today. I feel pretty good about that.

Weight loss is also back on track. I might go on the bike if I feel like it later but I have a big walk planned for tomorrow so I’m not devastated if I don’t cycle today.

Lol, forget that. I got on for 15 minutes and got absorbed listening to Hadestown and then I was 38 minutes in and I like round numbers so I was going to go to 45 then I missed that and ended up doing the full hour. I suppose exercise binges are better than food binges.

I did intentionally eat more today to try and keep the metabolism running and the exercise balanced it out.

Daily Log

Net weight loss 4.6 kg

Net waist loss 12 cm

Exercise:

One hour on bike 1215 calories

Food:

Quorn nuggets and salads 230 calories

Chicken dhansak 500 calories

Small portion of rice 150 calories

Pinballs 100 calories

Crisps 100 calories

Total for the day 1080 calories

Net total for the day -135 calories

[fuzzysparrow]

Bhuna, dhansak and balti are all examples of what type of Indian food?

Indian cuisine is renowned for its rich and diverse flavours, and one of the most popular aspects of this cuisine is its curries. Bhuna originates from the Indian subcontinent. The name refers to the cooking technique used to prepare this dish, which involves frying the spices and meat together until they are well-cooked and the flavors are fully developed. The word "bhuna" itself means "to fry" in Hindi. This slow-cooking process allows the spices to infuse into the meat, resulting in a thick, aromatic, and intensely flavourful curry. Bhuna curries are typically made with chicken, lamb, or goat, and are often enjoyed with naan bread or rice.

Dhansak has its roots in the Parsi community of India. Dhansak is traditionally made with a combination of lentils, vegetables, and meat, such as chicken or lamb. Dhansak is often served with brown rice or roti.

Balti hails from the Kashmir region of India. The name "balti" refers to the type of cooking vessel in which the curry is traditionally prepared and served. These flat-bottomed, two-handled pans are similar to woks and are used to cook the curry over high heat, resulting in a quick and intense cooking process. Balti curries are typically made with a combination of meat, such as chicken or lamb, and a variety of vegetables. Balti curries are often enjoyed with naan bread or rice.

[foodwithrecipes]

Millet Uttapam . Millet not only helps in providing relief from constipation but also keeps it away. 100 grams of millet contains 10 grams of protein. Read full recipe https://foodrecipesoffical.blogspot.com/2023/12/482-healthy-food-recipe-millet-uttapam.html… http://foodrecipesoffical.blogspot.com

[the-things-i-put-in-my-mouth]

Chicken dhansak, pilau rice, onion bhaji, sag alloo, Bombay potatoes…..

[comicsbyxan]

Been back for almost a week now. Still exhausted.

[thefoldedbird]

Hello! Can u get a reaction of a yautja try spicy 🌶 food there s/o made? Thank y’a I enjoy ur work ❤️

Aww! Thank you! I hope you enjoy this too 😁

You were really excited as you sat down your SO at the kitchen table, you’d been hyping this new dish for days.

They sniff curiously at the food, it’s a bright orange in some kind of reddish rust colored sauce. There’s green bits sprinkled here and there across the meat.

You explain that the dish is called Dhansak curry as you set down a bowl of rice.

You warn them that it’s a little spicier than they might be used to. But you think it’s fine.

Your SO huffs at you and rolls their eyes, discarding your warning. If you can handle it than surely they can too.

They pluck one of the pieces of chicken from the pan and pop in their mouth.

You raise your brow as their mandibles suddenly flair and they begin to cough. Maybe it’s simply due to their size but the sound is harsh. You quickly hand them a some water.

They nod gratefully before downing the water. When they catch you giggling they grumble defensively. They were simply caught off guard and expected something milder.

The next few bites go off without a hitch, but their mandibles remain flared out to cope with the heat.

You wisely decide not to tell them how cute it makes them look.

By the end of the meal they thank you, vowing to approach your food with a little more caution next time.

[natromanxoff]

Do you know Freddie's favorite food?

Here are some excerpts for you:

"As for food, when I started working for him Freddie loved spicy food, not necessarily chilli hot, but a good mix of spice. This was natural if you think back to his birthplace, Zanzibar, the spice island, and his mother would have prepared many traditional parsi dishes for him. During my time with Freddie he did like traditional ‘home cooking’, as well as the 5* gourmet restaurants. He always used to say at home he wanted mother’s cooking…. For deluxe food there were plenty of restaurants to choose from. As his illness progressed so his taste buds suffered and he couldn’t take strong flavours. At that time we started cooking food with much less spice and made it easy to eat food. A perfect example of that progression was with scrambled eggs. At the start I always cooked the Indian variety with chilli and spices, that he remembered from his youth, but by the last year it was served with only a small sprinkling of salt and pepper."

Taken from Phoebe's blog.

Food was the only topic I ever heard him voice regarding the forbidden territory of his childhood. Other than kachori, there were several favourites; one was the drink falooda which was more like a milk shake, made of milk, rose water and a sort of red tapioca-sized confection balls which turned gelatinous when immersed in the milk; dhansak made with chicken, vegetables and dal was another favourite. I also made a few attempts at kulfi, the frozen ground almond dessert which is served in many Indian restaurants.

Before he became ill, he adored spicy food, be it Indian, Mexican or Chinese, realising of course that because it is spicy does not mean it’s full of chillis.

He was always fond of stews in one form or another, whether Irish stew a la Jim Hutton with potatoes and dumplings or boeuf bourgmgnon

He loved picky foods. On every trip to Lidgates, I would buy anything that looked vaguely interesting such as their sausage rolls of which he was a big fan.

Taken from Phoebe's book.

[tejashrik7]

10 Indian States & Their authentic Dishes:

India is a nation that is so high-spirited & diverse that every state displays a different culture, tradition, a way of life, language & cuisine. India consists of 28 states & 7 union territories. Nevertheless, that is not what sets it separately from the other countries of the world.

So, whether you are spending a few days up north in Kashmir or holidaying down south to Kerala, you will witness noticeable variation in the kind of foods people suggest. This is what makes India one of the much-loved nations by gourmet foodies the world over. To give you a better understanding into the food scene of the nation, below is a listing of a few Indian states & their authentic dishes, so that when you are in the country next time, you can focus on trying out the best local cuisines!

1. Punjab: Makke ki roti & sarson da saag.

This northern state is mainly popular for its amazing local cuisine that is enjoy throughout the country. Try the makke ki roti & sarson da saag, which is a popular incorporation of a Punjabi flat-bread & gravy made of mustard leaves & spices. Also, the popular chhola-bhatura, rajma-chawal, amritsari fish & lassi find their origin in this region. 

2. Gujarat: Dhokla

Traditional Gujarati food is admiring for its unique flavor that keeps an interesting balance between spices & sweetness. Try the dhokla, which is a popular snack or breakfast item that is both healthy & tasty. Other popular delicacies include the thepla , khandvi, dhansak & Gujarati kadhi.

3. Maharashtra: Misal Pav

Misal pav is a popular street food in Maharashtra. A great breakfast recipe that includes a curry made of sprouts, topped with superbly chopped onions, tomatoes & ‘farsan mixture & lime juice served with pav, heated on the pan with a hint of butter. Maharashtrian cuisine covers a range of dishes that go from being too mild to very zesty. Throughout the state, you can find incredible restaurants serving typical local food. The most beloved is the vada pav, which is a potato fritter stuffed between bread buns, served with spicy chutney & green chilies. Other prominent dishes from this district include, pav bhaji, shrikhand, thalipeeth, puran poli & modak.

4. Bihar: Litti Chokha 

People don’t know sufficient about the typical cuisine of Bihar even though it is extremely rich in taste & severe in the way it is prepared. The most admired delicacy of the state is litti & chokha, which contains of roasted wheat balls stuffed with a special filling & mashed potato with different flavors. Also, worth trying are the sattu parathas, jhal murhi, khaja & tilkut.

5. Rajasthan: Dal Baati  

This state is not only memorable because of its vast deserts, beautiful palaces, & vivacious history—it is also famed for the mouthwatering original cuisine. The region presents a variety of delicacies when it comes to food. One of the most delicious dishes is daal-baati, which consists of hard balls made of wheat flour & seasonings fried in ghee & a special daal made of different types of pulses. It is frequently served with churma, a sweet dish prepared by crushing baatis & adding ghee & sugar. Also try the pyaaz kachori, malai ghewar, gatte ki sabzi & kalakand.

6. West Bengal: Doi Machh 

Bengal is just the right state for those who have a sweet tooth or those who love fish. That might be a eccentric combination—& yet in India, you will find well-known Bengali sweets & Bengali restaurants serving the traditional cuisine in almost every city you visit. One popular dish is the doi machh, which is Bengali fish curry with rice. Other well-known delicacies include the sandesh, daab jhingri, rasgulla & mishti doi.

7. Sikkim: Phagshapa 

The cuisine of this state is influenced by the northeastern part of India & Nepal along with a high Nepalese population. One of the must-try delicacies in Sikkim is the phagshapa, made of strips of dried pork fat cooked with turnips, radishes & chilies. Also, momos, thukpa, gundruk & sael roti are quite popular in this region.

8. Andhra Pradesh: Hyderabadi Biryani  

 This is the state that has given the world one of its most cherished dishes: biryani. Andhra Pradesh deserves a visit, exclusively for the authentic Hyderabadi biryani. Biryani is made of coated rice which is cooked with any type of meat, chicken or a mixture of vegetables. Other popular food options in the state to take in are mirchi salan, ghongura pickle & korikoora.

9. Jammu & Kashmir: Kalaadi cheese

The northernmost state of India brings forth one of the most delicious cuisines to be found anywhere in the country. The rogan josh, dum aloo, yakhni, haak saag, gustaba & tabak maaz are some of the well-liked dishes served in this region. One incredible delicacy to taste is the kalaadi cheese, which is a traditional local hill cheese usually made from cow’s milk native to this land.

10. Tamil Nadu: Masala Dosa 

The taste of India cannot be complete without a mention of the dosa & idli. This state is the origin of the most famous South Indian cuisine that is eaten around the world. There are a variety of dosas available around the region—but the most popular is the masala dosa, in which a fermented crepe made of rice batter is filled with potatoes & served with sambhar & coconut chutney. Also, one must try the idlis, appam, rasam, chettinad chicken & pongal when in this state.

[zaidit-blog]

This is the traditional rice dish which accompanies chicken or Meat Dhansak.  It can also be served with a host of other dishes.

[foodmad]

Five of Our Best Culinary Experiences (Pan India)

By Jaimin Rajani, Devansh Karnani

It has been over three years since our last blog post. So first things first. Let us try to win back your confidence. Neither of us is a vegan and we hate it when a place serves a sweet dish in the name of sambhar. So you can trust us.

We're not easily pleased, but here's Fab Five - a list of five of our best culinary experiences across the country (not in order of ranking) that blew us away.

Note that all we care about is food and the consistency. So most of these recommendations are no frills eateries. Don't expect them to be chic.

Dorabjee & Sons, Pune

A couple of dozens of visits and not once has this 142 year-old iconic restaurant in Poona's Sharbat Wala Chowk disappointed us. Folks at Dorabjee & Sons seem to have mastered the art of Parsi Cooking. Hence, the Bawa fare here is as incredible as it can possibly get, and paired with its clean homelike atmosphere, pocket-friendliness, world-class hospitality, it is likely to enslave you.

Must try: Salli Boti, Dhansak (available only on Sundays), Rasberry Soda and Lagan nu Custard

Kasturi, Kolkata

Often mistaken as Bengali food, Kasturi in Calcutta is known for its Dhakai offerings (from East Bengal / Bangladesh). Conveniently known to be the spicier counterpart of Bengali cuisine, nearly everything they dish up is phenomenal. But what's best of the best is their Daab Chingri (Jumbo prawn in mustard infused coconut milk served in a coconut shell paired with steamed rice), which is truly a work of art with its flawless balance of flavours coming from very challenging ingredients. This delicacy is sophistication at its best and just when you think it can't get any better, squeeze in a generous amount of Gondhoraj lime juice (a local variant of lemon) for an unforgettable experience.

Must try: Kochu pata Chingri, Shorshe Bhetki, Doi Maachh, Begun Bhaja

Giri Manja's, Mangalore

Despite its iconic status, this seafood joint in Mangalore seems like a hole in the wall kind of place and can be tricky to locate. But once you get there, boy it's worth it (and a lot more). Their patrons come for the freshest spice-punched seafood prepared in authentic style with rustic flavours and quick service.

Must try: Pomfret Masala Fry, Anjal Tawa Fry, Prawns in Asofetida Curry, Chilli Squid, Prawns in Black Pepper Curry(Sorry for not remembering the local names of the dishes)

Rajinder Da Dhaba, Delhi

While no description can do justice to this legendary establishment, we shall give it a shot anyway. This takeaway-only joint in Safdarjung caters to a long list of veteran sharabi kebabis of Delhi. Rajinder does its own version of the quintessential Mughlai Kebabs and curries which are served in paper plates - take it or leave it. But if you're too posh for this unique, roadside dhaba experience that makes for an ideal end to a car-o-bar session, they also have an air-conditioned restaurant that serves food from the dhaba at thrice the cost.

Must Try: Galauti Kebab, Chicken Curry, Chicken Malai Kebab, Butter Chicken

Mocambo, Kolkata

A supposedly customary visit to this landmark restaurant in Calcutta's entertainment quarter is as close to time-travel as it can get.The food at Mocambo makes for a cuisine in itself. Mocambo's overwhelmingly romantic decor, as if right out of the sets of Mad Men, comprising individual overhead lamps for each table, outdated German silver beer mugs and waiters clad in unfashionable uniforms, make British Raj look desirable.

Must try: Spicy Tuna Dip on Toast, Deviled Crabs, Chicken Paprika, Fish Diana, Angels on Horse's Back

Cheers & Bon Appétit.

Everyone is entitled to an opinion about food except those who crave bhajiyas 5 seconds through a downpour.*