Cuisines of Gujarat

Traveling in Gujarat will make you taste some of the exotic Cuisines of Gujarat. The charming state of Gujarat has equally delicious platter of savories. The influence of Hinduism and Jainism has resulted in Gujarati Cuisine being mainly vegetarian. The state is traditional and so is its food. As Gujaratis love to eat and treat, the delicacies of Gujarat have a special quality of preparation. There is a great variety in meals of Gujarat. The redolent cuisines of Gujarat present a all together new platter including varities form North, South and Saurashtra regions.

Quintessence of Gujarat is reflected in the serving of Gujarati Cuisine also. It is typical and conventional. You will find the servings on the stainless steel plates or silver plates. The delicacies are best accompanied with rice preparations and a many varieties of wheat breads. Gujaratis abstain from overcooking of vegetables and lentils and this helps to sustain the flavor of the ingredients used in a dish preparation. The subtle use of spices and ghee add to the taste of Gujarats's cuisines.

The snacks of Gujarat are very popular. These snacks can be taken in any meal – breakfast, lunch, dinner, supper or otherwise. Farsan is an integral element in the cuisine. These Farsan / Namkeen are of many varieties like sweet, sour, sweetly sour, tangy. These are mainly made from gram flour. The staple food of Gujaratis is wheat bread rotis with curries. In winters breads of jawar and bajra are also eaten fondly. In some regions rice is the staple food of people.



Meals of Gujarat are generally light and being vegetarian it is easily digestible. With each changing region the norms and ways of cooking also change. Like the regions of Kathiawari and Kutch along with Southern Gujarat like spicy dishes. But people of use liberally use sugar in the preparations. Therefore their cuisines are sweet and tangy. A typical Gujarati Thali would include Rotli (wheat bread), Daal (pulses), Bhaat (rice), fried snack, sweet meats and Shaak (vegetables).


Check out the unmatched lip smacking cuisines of Gujarat like Thepla (A kind of wheat bread) Dhokla (a steamed cake made of gram flour paste), Doodha Pak, (a milk confection) Sev-Ganthia (a variety of spicy snacks) Kadhi (a curry made of yogurt) Undhyo (a winter delicacy cooked in earthen pot) Srikhand (a yogurt dessert flavored with saffron, nuts, and fruits) Suter Pheni (fine vermicelli cooked in sweet rounds) .

These dishes of Gujarat will surely entice you to grab a bite and once tasted, you will never forget the taste of these delicacies. Try them out now.

Swati

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Cuisine of Andhra Pradesh

Andhra Pradesh is a land where many dynasties have ruled leaving their ineffaceable mark on the cultural heritage of Andhra. A significant impact of Mughals is evident in Cuisine of Andhra Pradesh. Andhra cuisine is identified with the cultural influences on the state. Andhra Pradesh Cuisine is a sovereign heritage of 'Nizams', a fusion of Mughal and Persian culture.

Tourists and locals both relish the savories of Andhra. A plethora of lip smacking delicacies are something not to be missed when visiting Andhra. A 'shahi' platter of Andhra Pradesh cuisine is inevitable to miss out. And who can afford to miss the mouth watering 'Hyderabadi Biryani'. The spicy preparations of Andhra Pradesh are a perfect fusion of many styles of cooking. The inner cities of Andhra mostly relish vegetarian dishes. But the coastal parts of the state prefer non vegetarian dishes and sea foods. On special days, ceremonies, festivals the Nizam savor is at its best with wide variety.

You will love an Andhra platter where dishes are served on a banana leaf with tangy pickles and chutneys. Rice is the base of many preparations of Andhra cuisine. Andhra cuisines are the princely recipes with a liberal use of oil (sesame and coconut oil), chilly, and tamarind. Also added are coconuts, condiments, spices and fresh herbs to give aroma and enhance flavor of these preparations.

Pulihara, the tamarind rice, is the main food of people of Andhra. Among other vegetarian dishes the popular ones are Pesarattu, Gongura, Avakkai (raw mango pickle). Start your day at Andhra with a breakfast of Dosa, Pesarattu, and Upma along with Patchadi (Chutney). And pamper your taste buds at meal by Kodi Iguru (fry), Kodi Pulusu (gravy), Chepa Pulusu and Hyderabadi Biryani. Curd is an integral part of Andhra meal to moderate the spices. You can have 'Murku' (roundels of rice flour paste deep fried) and 'Appadams'. Onion pakodas (fried), vadas (spicy lentil doughnuts soaked in hot sambar) and idlis (steamed rice muffin-like dumplings) in snacks and do check out the desserts like 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', 'Payasam', 'Sheer Khurma' and 'Bandhar Ladoo' . Wow! Yummy!

Visit the state and these savories will have an everlasting impression on your taste buds.

Swati

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Indian Street Food

Overs the years Indian street food has gained lot of popularity all over the world. The street food in India is the admixture of the variety of flavors that stimulate the taste buds of the tourists as well as the locals in the country. Despite the sudden burgeon of Chinese fast food joints across Indian metropolitan cities convulsing out their monotonous fares of noodles and momos and jejune soups, the grassroot level of street food will always be there.

There are many theories related to the popularity of Indian street food. Some say that the low cost nature of many of the dishes is the key. One of its biggest strengths is that it adapts itself most effortlessly to local tastes. The global popularity of the India street food is largely a consequence of the emigration of large number of Indian from the mainland to the other parts of the world. No matter wherever in India you go, you are certainly to find the Indian restaurant. It may not be the fancy place. It could be the take away selling junk but Indian restaurants are ubiquitous all over the world.

The street food in India varies from state to state. And it is prepared in different styles in different parts of the country. There are so may varieties that it can not be categorized by one name. But I have tried to sum up some of the most favorite items that are popular throughout the country.

Well, I will start with Bhel Puri, which is the mixture of puffed rice with generous servings of 'sev' mixed with chopped onions, oiled potatoes, green chillies and coriander. Bhel Puri is sweet, sour and spicy. The most lovable are Aloo Tikkis – made of smashed potatoes mixed with the salt, red chillies, and flour. They all are mixed together and made into flattened balls that are fried in oil on a huge pan.

Ah! how can I forget to mention about the famous Gol Gappas or Pani Puri. Gal Gappas are the small balls made of flour, that are usually filled with smashed potatoes, spicy sauces, and chutneys, dipped in tangy water and are to be eaten as whole. If you try to take a bite, the balls break and the water flows down. Another exotic item is the Sev Puri – prepared with the hard crunchy papdis and made delicious with the variety of chutneys, raw onions, lime juice and coriander.

Similar to the Sev Puri are the Dahi Puri. The only difference between the two is that we mix sweetened yogurt in Dahi Puri. Try our Samosas – the triangular shaped savory filled with potatoes, peanuts and lot of spices. They are served with sweet and green chutney. Some of the other basic street food items includes Pav Bhaji, Wada Pav, Cholay Samosa, Samosa Chaat, Daho Kachori, Khasta Kachori, Dahi Papdi and many more.

Aparana Chauhan

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Cuisines of Rajasthan

The Royal Rajasthan is a land of Rajputs. This abode of Marwaris is rich in cultural heritage and delectable cuisines. Like cuisines of other states of India, Rajasthani Cuisine has its own exclusivity. The scantiness of water in this deserted land has never hampered the redolence of the savors of Rajasthan. The hallmark Flavors of Rajasthan are an exotic blend of onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardamom.

You will relish the two categories of Cuisines of Rajasthan – the Marwari Cuisines and the Rajput Cuisines. The Marwari Cuisine will include the world famous Daal, Baati, Churma , Lachhedar Paratha and Besan ki Missi Puri. Yummy !! Indeed. Rajput Cuisines are basically non-vegetarian like dishes of Meat Preparations of Wild Boar, Hare and Game Birds. Foreign tourists to India simply love these dishes rich in taste and gravy.

The amalgamation of species like Red Chilli Chutneys, Chhaach (Butter Milk), Jal Jeera (Refreshing Lemon Water with Mint), Thandai (Cool Almond Milk) with a pinch of love makes the cuisine more exotic. The people of Rajasthan are fond of various kinds of 'Chutneys' made from Red Chillies, Mint, Garlic, Turmeric, Coriander. These Chutneys are condiments of Rajasthani Cuisine along with papad, badi, mangoris made from powdered lentils. Dried lentils or beans abstracted from the plants of sarigri and ker and gram flour is liberally used in Rajasthani preparations. Do check out khata, gatta ki sabzi and pakodi the wonderful dishes of Rajasthani Kitchen. People use Bajia and corn to make rabdi, kheechdi and rotis.

Not only communities but various Cities of Rajasthan have their own distinct savors. Like in Alwar you will trace Mawa- the Condensed Milk, Dil Jani in Udaipur, in Tonk you will find Sawaiyan- the Sweet Dish, Pushkar is famous for Malpua- Sweet Pan Cakes, in Bikaner tantalize your taste buds with Spicy Snacks, relish Sweet desert, Sohan Halwa, in Ajmer find Ladoos in Jaisalmer and come to the Pink City - Jaipur- for Mishri Mawa and Ghevar. All the savors are devoured immensely by foodies.

Among the preferred Dishes of Rajasthan are Rajasthani Thali, Lal Maans (Red Meat) the Spiced Dish, Safed Mass (White Meat) cooked with Almonds, Cashew Nuts and Coconut, Murgh ko Khaato (chicken cooked in curd) , Kacher Maas (Llamb), Achhar Murgh (Chicken Pickle), Govind Gatta, Papad Ki Sabzi (Veg with Papad), Aloo Mangori, Aloo Samosa, Kair Sangri. When in Rajasthan do try out the Badam ki Barfi, an almond confect made from sugar, powdered milk, almonds and ghee or the sweet dish- Ghewar, made from the paste of urad cereal crushed, fried and dipped in sugar syrup with flavor of cardamom, cinnamon and cloves.

By now your taste buds must have succumbed to the temptations of Rajasthani Cuisine. Do not think twice... Just go and try the inviting savories of Rajasthan.

Swati Saxena

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Kashmiri Cuisine

If you always thought of Kashmir as a 'traveler's paradise', then think it over again. It is a 'cuisine paradise' as well. As an amalgamation of Afghani and Persian culture Kashmir's cuisine offers many redolent vegetarian and non-vegetarian delicacies. Liberal use of spices, condiments and curd marks the preparation of Kashmiri Cuisine. These savors are marked by three distinguished styles of cooking – Kashmiri Pandits, Muslims and Rajputs. While Kashmiri Pandits refrain from the use of onions and garlic, while Muslims avoid the use of asafoetida (hing) and curds. Kashmiri Cuisine outranks in the preparation of non-vegetarian and more so in the meat based dishes with lamb being preferred over others.

Kashmiri Pandit food is a very elaborate affair. There is a distinct parity vis-a-vis other culinary arts of the state. The entire cuisine including the meats is cooked without onions, garlic, tomatoes. Dishes like Haak Kashmiri palak, Kashmiri Pulavafrani Pulav are simply mouth watering. Kashmiri Muslim cuisine boasts of some delectable dishes like Goushtaba, Rista, Roganjosh, and Mirchwagan Korma.
The unique formal lavish 36 course banquet in Kashmir, only restricted to the Muslims of Kashmir, is regarded as the pride of Kashmir culture and identity. This multi-course meal is treated with great respect and the preparation is considered an art. The day of a Kashmiri culminates with a cup of steeming hot Kahwa, a digestive green tea specially made in a copper or brass samovar (a big kettle).

Cuisine of Jammu and Kashmir is nothing less than a treasure for the food lovers. Such an assemblage, so sapid, so palatable, you will get all this only in the cuisine of Jammu and Kashmir. The tremendous options that this cuisine offers is seldom seen any place else.

Swati Saxena

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Spices in India

The quintessence of delectable Indian cuisine cannot be conceived without the spices of India. India is the largest producer, consumer and exporter of spices and spice products. Indian spices are raison d'tere for savoring, seasoning and amplifying redolence in haute Indian cuisines. These spices are not only to add flavor but are equally good for health. Indian cooking expertise owe to a thorough knowledge of the properties of each spice and its blend with other spices. A perfect blend of herbs and spices, marked with local influence, go into a making of luscious curry. No Indian meal is considered complete without the tangy and delectable flavor of Indian Spices, locally known as 'masala'. Indian Spices are special because of their gastronomic and medicinal value, tart and aromatic nips.

India, being the home of spices and owing to its varying climate and soil conditions, produces a wide variety of spices. Black pepper, cardamom (small and large) ginger, garlic, turmeric, chilli and a large variety of tree and seed spices, pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowan (bishop's weed), cassia, clove, nutmeg and mace, mint, saffron, curry leaf, parsley, rosemary, mustard, cassia, asafoetida and vanilla are the spices that go in making a conventional Indian meal.

Spices enhances savory and hence is pleasing for the taste buds. Peppery flavors help to prod the process of salivation which consequently perks up digestive system of our body. You can experiment with your culinary art and use these spices as per your choice and taste. They can be either pulverized or used a one whole, fry them or roast them, make a paste or use them dry, put them in the curry at the beginning or add when you are done with preparation, added with a combination of other spices or added solely. Your selection of spices and ingredients can do wonders and help you making redolent Indian curries. Some typical unique Spice Mixtures can be made out of these spices and hence can be used for various purposes food preservation, medicine preparation or stimulation.

We get these spices from various parts of plants like fruits, flowers, buds, leaves, seeds, roots, rootstalk, buds and even bark. These are either an enhancement for flavor in eateries or beverages or used commercially as admixtures in medicines, soaps or even perfumes. Spices are a source of calcium, iron, vitamin B, vitamin C , carotene and other antioxidants helpful for our body.

So, now you can liberally use spices and add that essence to your culinary art that makes Indian preparations a classic one.


Swati

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Cuisines of Awadh

Awadh known as Oudh, Oundh or Oude in the Colonial British Era, is the combination of United Provinces of Agra and Uttar Pradesh. After Independence the same region is known as Uttar Pradesh. The Capital of Awadh had been Lucknow and so is today of Uttar Pradesh.

With the changing times, a lot has changed in Awadh beginning from the name to the dress. But one thing has not changed – the delicacies of Awadh. They still water the mouths of people who come here to try out the numerous varieties of food. Beginning from the House of Lucknowi Nawabs, these have come to the streets where they are taken as some of the best refreshing gourmets of India. So whenever you welcome yourself to the lands of Uttar Pradesh, welcome yourself to the soil of ultimate dishes.

Out of the several dishes which are made here, Lucknowi Biryani is the yummiest. Biryani is basically rice mixed with a number of spices and dry fruits. The color of Biryani is often added up with the addition of turmeric. Made in vegetarian and non – vegetarian forms these make a inseparable part of Lucknowi Household and no meal is complete without the inclusion of this dish.

Another dish which is very famous is the Mughlai Chicken. Small pieces or big pieces, they are best when spices are added to them. Dipped in various Indian Sauces and the variety of with hot spices, this dish is a favorite of non – vegetarians. Another very famous dish of Awadh is Dahi Gosht or Curd Meat. Prepared by the method called Dum Phukt, it is prepared on very low heat. In this method of preparation, the meat is placed on the vessel at a very low heat while the container is almost sealed. Spices added the lamb is cooked and is often offered with rice or Biryani.


Apart from these regular meals, there is one thing which is liked as evening snacks by many. These are the kebabs, sort of pancakes. The most common sort of kebab are of lamb, goat, chicken, fish and shelfish. However when it comes to pure Awadhi dish, then only lambs are used to make the kebabs.
Though kebab has many forms but when the same thing is prepared in a Tandoor, then it is called as Kathi Kebab.


But whatever the form of Awadhi dishes, these have a lasting taste, a taste which stands the test of time. Every visitor of the Awadh would come up with this testing taste !

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Sweets of Kolkatta

Kolkatta once the city of Britishers, today the reminder of the yesteryears. The streets. Buildings, coffee shops, book streets, government buildings, wherever you look all of them remind of the Colonial rule. But there is something which still talks about the Culture of Kolkatta – the sweets of Kolkatta.

Bengali sweets have a name of their own, the perfect mix of sugar and various ingredients which make them mouthwatering. Where else would you find such taste? From the best sweet shops of Kolkatta come out the best of the taste, simply melting down in the taste buds.

Lined up inside the glass of the sweet shop, dipped in various colors, shaped in the form of fruits and flowers, these are the perfect things you get to eat when you are tired and totally exhausted. And some of them are the most delicious and famous of all – rasmalai, sandesh, kheer barfi, sandesh roll, kheer sandesh, special laddu, gulab jamun, sandesh barfi are just some of the most famous ones.

In the long and chequered 300 years old history, the City of Joy has charmed its visitors with the best of tastes. To sample the famous Kolkatta sweets ( which has most of the varieties), you must visit the Dalhousie Square which has a number of sweet shops to taste from. The range is simply overwhelming.

There are other sweets like Misti Doi, Kheer Kodom, Chumchum, Rosogulla Payesh, Kheer Kodom, Rabri which top the list of the famous sweets of Kolkatta. Lotus Sandesh and large sized Chitrakut are some of the most liked ones.

Kolkatalites are thought of having a sweet tooth since birth and this also true to some extent. Most of the Bengalis are fond of sweets. But of all the sweets which are made in Kolkatta, its the Sandesh which tops all of them. Maybe this is the reason why Sandesh is made in a number of flavors. The common ones are pineapple sandesh, black current sandesh, butterscotch sandesh.

So next time you are in Kolkatta don't forget to savor some of the most famous sweets of Bengal...

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Delhi's Terrace Garden

Delhi’s Terrace Garden is an isolated garden restaurant amidst a bustling city where you can perfectly spend quality time with your family. The Terrace Garden lies in the heart of city, placed on top of lofty TDI Mall in Rajouri Garden. It is actual a terrace garden sated with seasonal and perennial plants, open spaces and shaded pavilions.

Terrace Garden not a good place to sit and relax but it also immensely satisfied food lovers. The famous succulent lamb dish with tandoori roti and lightly spiced raita is one of the best in Indian restaurants. The restaurant gives special emphasis on fresh foods. Their motto is ‘fresh is nice’. The fish is bought daily and meat is not stocked for more than two days. There are many preparations for both vegetarian and non vegetarian palate. For non vegetarians, the best starters are a mutton concoction called Dahi ki pasliyan, Lagan ki boti, Murg phari chicken and the unique Samundari taj kebab. For vegetarians’ dahi kebab, Bhutte ke kebab and kamal kakri ki chaat are recommended.

The main course consists of many delectable cuisines like Sikandari raan, methi matar malai, paneer mirchi ka salan and nihari gosht. Finishing touch of every Indian cuisine is desserts and Terrace Garden specially takes care of that. There are mouthwatering Rabri and Malpua and if you are little bit bold, go for exotic desert of the restaurant that is Rasgulla served in champagne.

The Terrace Garden also have a well stocked bar to satiate senses of those who think evening is incomplete without some jaunts. If you are just a greenhorn drinker, try Strawberry daiqury cocktail, also try different mocktails served at the lounge.

There are plenty of luscious spaces around where you can relax and linger on the just finished delicious dishes. If you continue to laze around in the sprawling garden, order a cup of herbal tea for the perfect ending. Terrace Garden is notorious for its sticky impression that captures your mind more than your tongue for a long time.

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Unforgettable Flavor Of Aminabad

It was a tongue rollicking journey throughout the lanes of Aminabad in Lucknow. We reached Lucknow in the morning and evening we decided to visit famous bazaars of Aminabad. We reached the Kaisarbagh chauraha(crossing road) and parked our car and walk it to the Aminabad through Nazirabad. We were told that market flavor is best savored off its pavements, we preferred to walk.

The place was extremely crowded and stepping into the lanes was like entering a funnel of beehive activity. Nazirabad was once also considered as a part of Aminabad. Witnessing both markets of Nazirabad and Aminabad, I didn’t have any doubt that both share the same legacy. The two sides of the road were lined with big, small and smaller shops, selling everything under the sun. Though we friends were not shopping enthusiasts but abhorrently overwhelmed by the exquisite Lucknow nagras, cane furniture, ubiquitous chikan garments and eyes alarming colorful saris and salwar kameez.

We were more interested to savor the taste of Awadhi cuisines as no trip to Lucknow is complete without sampling some of the local cuisine and Aminabad is good distressingly irresistible place when it comes to food. If you are a kebab fan, there is nothing to hold to back. From galawati, gilafi and kakori kebabs to briyani nihari and kulche, every lane in Aminabad welcomes you with mouth watering cuisines. Across the street were more shops selling sheermal, seekh kebabs and paranthas and not to forget spicy aloo tikki and golgappa chat.

There was nothing better for us to end our food experiments with a sweet. We headed towards much renowned Prakash Kulfi. The rich, creamy and filled with dry fruits, it was impossible for us to settle for one. Next to it was Burma Biscuit Bakery selling unbranded cookies and rows of shops hawking varieties of rewari, gajak and dalmoth.

It was altogether a nice experience but not much pleased with the modernization that was taking its toll of this landmark. There were Baskin Robbin’s ice creams, threatening the existence of Prakash Kulfi. Haldiram and Bikanerwala have given threat to local shopkeepers. But it seemed people were apathetic about everything. It was still remain the old place where muezzin announces namaaz in the neighborhood masjid and the bells at the Hanuman temple ring for the evening arati. We were also indifferent about the development but contented with incredible food and far-fetched traditional aura of the place.

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