Sheohar Moringa

Bihar, a largely agrarian economy contributes a sizeable share to India's annual production of paddy, wheat, maize, lentils, chickpea, sugarcane, jute, mango, banana, litchi, jackfruit, guava, grass pea and now moringa. It is estimated that Bihar has the highest proportion of total land put to agricultural use in India.   The cropping pattern seen in... Continue Reading →

Mangalore Goli Baje (Goli Bajji)

Goli baje, a deep-fried heavenly delight is a signature dish of Mangalore and Udupi. This popular snack is often seen as an accompaniment to breakfast, lunch, tea and even dinner.   Goli baje is surprisingly easy to make and requires basic ingredients like maida, sour curds, spices like ginger and green chilli, coconut and coriander... Continue Reading →

Bhojpur Pea (Grass Pea)

Grass pea (Lathyrus sativus L.), known locally as khesari dal (kesari dal) was once an economically important crop grown extensively in Bihar, West Bengal, Odisha, Chhattisgarh and Madhya Pradesh. Archaeological excavations in Bihar, Chhattisgarh, Odisha and Madhya Pradesh revealed that this crop was cultivated in the Late Neolithic and Bronze Age. This crop can survive... Continue Reading →

Shimoga Genasale

Shivamogga district, a gastronomer's haven offers a heady mix of traditional Udupi and highly scientific Malenadu cuisine. Shimoga is home to the Havyaka Brahmins who have adopted the age-old methods for cooking using locally available leaves, fruits, barks and agricultural produce that is season specific.   Every dish prepared by them be it gojjus, hashi, chutneys, tambli, pickles... Continue Reading →

Bidar Ginger

Bidar district known as 'The Crown of Karnataka' is blessed with rich history, culture, architecture, national resources and agricultural produce. Located in North Karnataka, Bidar has the ideal climatic conditions (hot dry summers, cold winters and decent rainfall in the monsoon) and a mixture of clayey, red loamy, deep alluvial black calcareous clayey, deep black... Continue Reading →

Udupi Hayagreeva Maddi (Hayagriva Maddi)

The history of Hayagreeva Maddi, a delectable Udupi sweet made from bengal gram (chana dal), locally sourced jaggery, freshly prepared homemade ghee, grated coconut, dried fruits and spices can be traced back to the time of the great saint and philosopher, Sri Vadirajatirtharu of Sode Matha.   According to the locals, in the early 1500s, a goldsmith... Continue Reading →

Cuddalore Cashew Processing

It is perhaps not known to many that Panruti taluka in Cuddalore district in Tamil Nadu produces one of the finest variety of cashew nut in the world. Such is the demand for the Panruti cashew across the globe, that it has been titled as the 'goldmine' of Cuddalore.   Cashew nut cultivation and cashew... Continue Reading →

Belgaum Kunda

Belgaum, known as the 'sugar bowl of Karnataka' is famous for its karadantu, 'cycle' khova, mandige and of course, kunda! In fact, the city is also called Kundagiri after this delectable sweet made from fresh milk, sugar and spices.   According to the locals, the origin of this sweet can be traced back to Gajanan Mithaiwala of Vitthal... Continue Reading →

Pollachi Cocoa

Pollachi, known in Tamil as Pozhil Vaitchi meaning land blessed with stunning natural beauty, wealth and prosperity is famous for its innumerable cocoa plantations and delicious world-famous bar chocolates. Owing to its proximity to the Western Ghats, Pollachi has the ideal climate (hot summers, cool winters and adequate annual rainfall) to grow cocoa.   Cocoa (Theobroma cacao... Continue Reading →

Belgaum Cycle Khova (Ballari ‘Cycle’ Khova)

Belagavi has a wide range of scrumptious sweets and lip-smacking savouries that will surely tantalize your taste buds. Kunda, karadantu, mandige and 'cycle' khova are a must try for one visiting this historical city.   'Cycle' khova as the name suggests is khova that is sold by vendors on bicycles! This sinfully delicious sweet is surprisingly light on the stomach and... Continue Reading →

Belgaum Mandige (Mandaka)

Besides the eponymous karadantu, Belagavi is known for mandige or mande which is essentially a wafer-thin roomali like roti folded like a dosa filled with sugar, ghee and spices. According to historians, an inscription of 1121 CE of the Western Chalukya dynasty has mentioned that during the reign of Vikramaditya VI, Govinda-dandadhipa started the tradition of... Continue Reading →

Karadantu of Gokak and Aminagad

One of the healthiest and scrumptious sweets of North Karnataka is karadantu made in Gokak in Belgaum district and Aminagad in Bagalkot district. This teatime snack is made from dried fruits and nuts, jaggery (gur), a binder known locally as antu, spices and others.   There are two versions on how this delightful sweet was created. Some... Continue Reading →

Changlang Areca nut

The surplus production of fruits, spices, vegetables, wild mushrooms, rare medicinal and aromatic herbs, paddy, wheat and others in the North Eastern state of Arunachal Pradesh is greatly attributed to the prevailing agro-climatic conditions. Arunachal can be divided into three regions climatically - temperate, subtropical and tropical with each zone cultivating certain crops.   Changlang... Continue Reading →

Pal Therattipal (Paal Therattipal)

Pal therattipal is a traditional milk sweet that is said to have been first offered by Periyalvar in Srivilliputhur. This delicious sweet derives its name from the Tamil words pal (also written as paal) meaning milk and therattipal meaning the product obtained by constantly stirring and reducing the milk.   Tamilians especially Tamil Brahmins define palkova and pal therattipal... Continue Reading →

Kishanganj Pineapple

Kishanganj district, located on the foothills of the Himalayas is famous for its jute and paddy. In recent years, small and marginal farmers of this district have started cultivating tea and pineapple that are much sought-after in the markets of Delhi, Lucknow, Meerut, Varanasi, West Bengal and others.   Kishanganj has the ideal agro-climatic conditions... Continue Reading →

Mysuru Rasam

An iconic dish of South India known by its many names (saaru in Karnataka, rasam in Tamil Nadu and Kerala and chaaru in Telangana and Andhra Pradesh) is the ultimate comfort food and a sure cure for all ailments known to the universe! A staple of every South Indian's diet enjoyed with hot steaming rice and a... Continue Reading →

Gopalganj Papaya

Gopalganj district, located in the north-west corner of Bihar is one of the most important agricultural clusters of the state. Gopalganj, also known as Gannachal is blessed with the waters of the Gandak River and its tributaries, fertile alluvial soil and hot and dry climatic conditions that are ideal for the cultivation of sugarcane, wheat, rice,... Continue Reading →

Mangalore Buns (Banana Buns or Banana Pooris)

Udupi - Mangaluru is a food connoisseur's haven with a staggering variety of delicious, unusual and scrumptious local snacks. A trip to this stretch of Karnataka is deemed complete only if one samples the tasty Mangalore buns, goli baje, uppit shira, sajjige bajil, khara roti and biscuit roti.   The origin of the Mangalore buns is a bit... Continue Reading →

Maddur Vada

A high point of a road trip to Mysuru is a slight deviation to Melkote to sample their divine butter and delicious puliyogare and a must-have Maddur vada with a piping hot cup of filter coffee at Maddur. Maddur, formerly known as Marudhur during the glorious reign of the Hoysala kings lies on the banks of... Continue Reading →

Dharwad Mango (Dharwad Alphonso)

Dharwad, popularly known as the Mango City of Karnataka and South India is famous for its sinfully sweet and delectable Alphonso mango. Besides Alphonso, Pairi, Totapuri and Dasheri is also grown in this belt in North Karnataka.   It is estimated that over 25,000 hectares of land is under mango cultivation in this district. Small and... Continue Reading →

Sonitpur Jackfruit

The North Bank Plain Zone (NBPZ) of Assam comprising of Darrang, Dhemaji, Lakhimpur and Sonitpur districts is renowned for its high-quality tea, native rice varieties, pulses, maize, oilseeds and rich and diverse horticultural crops. The indigenous pineapple, jackfruit, banana, papaya, cabbage, Assam lemon, black pepper and others grown here are much sought-after in domestic and... Continue Reading →

Koppal Guava

It is perhaps not known to many that India is the largest producer of guava in the world with an average annual production of around 21 MT. Though a fair portion of the annual produce is consumed as a table fruit, Indian guava varieties are ideally suited for manufacturing fruit pulp, puree, juice, syrup, flavoured... Continue Reading →

Madhubani Makhana (Foxnut)

Lotus seeds, commonly known as makhana is mainly cultivated in Bihar, Assam and West Bengal with Bihar accounting for more than 85 percent of the total production in India. Also known as gorgon nut or foxnut, this superfood thrives in the agro-climatic conditions prevailing in the districts of Madhubani, Darbhanga, Sitamarhi, Saharsa, Katihar, Purnia, Supaul,... Continue Reading →

Soraba Pineapple (Shivamogga Pineapple)

Shimoga (Shivamogga), popularly called the 'Rice Bowl of Karnataka' is a picture-perfect lush green landscape dotted with waterfalls, paddy fields and palm groves. The waters of the Tungabhadra, Sharavati, Varada and Kumudavathi rivers and fertile alluvial soil contribute largely to the excellent agricultural produce of this district.   Shimoga district is famous for its paddy,... Continue Reading →

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