Foodie_16

  The state of Madhya Pradesh is known as the heart of India, not just because of its geographical location, but also because of its rich culture and history, as well as a vibrant cuisine. The food of Madhya Pradesh has been impacted from the cuisines of the neighboring states, particularly Rajasthan and that is reflected in some of its most popular dishes, like the flag-bearing dal bafla combo, inspired from dal bati and even chakki ki shaak. The state has a good number of extremely delicious foods that were born here and have been bringing food lovers to this central Indian state for years together. But while the tribals of Gond have their own cuisine which is relatively unexplored, both vegetarians and non-vegetarians will definitely find enough to explore in some more popular food hubs of Madhya Pradesh like capital city of Bhopal, Indore, Ratlam and even the city of temples Ujjain.  Jalebi also known as jilapi, jilebi, jilipi, zulbia, jerry, mushabak, or zalabia is a...

Hyderabadi cuisine also known as Deccani cuisine, is the native cooking style of the Hyderabad, the haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutub Shahi dystany centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. The Hyderabadi cuisine is an amalgamation of Mughal, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles. Hyderabadi biryani, also known as Hyderabadi dum biryani, is a style of biryani from Hyderabad, India is made with basmati rice and goat meat and cooked with dum pukht method. Originating in the kitchens of Nizams of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisi...

Punjab is the land of rivers, vast agricultural lands, larger than life people, and most interestingly--- scrumptious food. Dishes like Sarson Da Saag, Tandoori Chicken, Shami Kebab, Makki di Roti, etc. are some Punjabi dishes that rule over the hearts of all food lovers. The culinary practices of the state are simple, rustic, yet exotic in their own way. Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. One of its main features is its diverse range of dishes. Restaurant-style dishes use large amounts of ghee and butter. Some food items are eaten daily while some delicacies are cooked only on special occasions. The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti( unleavened cornbread). It can be topped with either makkhan( unprocessed white butter or processed yellow butter) or more traditionally with ghee( clarified butter). Some spinach ( called palak in Hindi) may be added to ...

Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originated from the state of Bihar have settled: Jharkand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, etc... The cuisine of Bihar is largely similar to North Indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed  more frequently in the winter months. Bihari cuisine include litti chokha, a baked salted wheat-flour cake filled with sattu( baked chickpea flour) and some special spices, which is served with baigan bharta, made of roasted eggplant and tomatoes. Dairy products are consumed frequently throughout the year, including dahi(yoghurt), spiced buttermilk( known mattha), ghee, lassi and butter.   Litti, along with chokha, is...

India is the " Land of Spices". Since time immemorial the country has been invaded and attacked for the myriad variety of spices available. The spicy taste and flavour is quite evident in Indian cuisine. Not just the country, but even across the states there are a variety of dishes available with unique flavours.  Well, when we talk about spice and spicy dishes, Andhra cuisine deserves a special mention. From Hyderabadi Biryani to  Gangura Pachadi, Andhra cuisine is renowned for their fiery taste and spicy flavours. Plenty of red chilli is cultivated in the lands of Andhra Pradesh and Telangana. Naturally, the spices have dominance in the recipes of the local food.  Prepared by using stuffed eggplant, this curry is a special Andhra dish cooked in every other house in Andhra. The tender eggplants are stuffed with roasted spicy herbs and seasonings to give to a perfect delicious taste. The curry is thick and gives a fresh smell of tamarind and mustard seeds, that will lure ...

Punjab is one of the most prosperous states in India, and the food of Punjab attests to this in every morsel. Even though it is known as the breadbasket of India, we get so much more than just that in their cuisine. Down south, a lot of people think that most North Indians are Punjabi and you can't blame them given all the Punjabi influence in the culture up north! No matter what divides people, food has the power to unite us an Indians; especially the rich Punjabi food with its succulent taste and desi ghee. And with Pakistan being Punjab 's neighbour, a lot of Pakistani flavours have also seeped into the cuisine of Punjab giving it even more exotic flavour.  It's staple in every household in north India while also having a nostalgic connotation for most. Having rajma or chawal with anything apart from each feels wrong, like breaking up your favourite couple. Even though it comes from Kashmir indigenously, it's a favourite among all Punjabis and their grandmothers. ...