Street Food – Your one-stop guide to the best vegetarian street food across India
Bikaner – A Street Food Paradise (6/29/2020) - Bikaner is a land of staggering wealth, beauty, music, culture and food so unique that it will surely send you to a heavenly world for a few hours at least! Bikaner, situated in the middle of the Thar desert is a princely state since about the 15th century. What is quite remarkable is the staunch... Continue Reading →
Srivilliputtur Palkova (8/13/2020) - Srivilliputtur is not only famous for Sri Aandal temple but also for the legendary ‘palkova’ – a sweet made from cow’s milk and sugar. Locals say that it has been traditionally manufactured and sold since 1940 and is the main cottage industry of the Srivilliputtur area. The history of this delicious palkova can be... Continue Reading →
Kovilpatti Kadalai Mittai (8/20/2020) - In the 1940s, Ponnambala Nadar, a resourceful grocery store owner decided to use sugarcane jaggery (gur) and peanuts to make the kadalai mittai shifting from the traditional preparation of Kovilpatti Kadalai Mittai using palm jaggery and groundnuts locally available in nearby districts. Locals say that for decades Kovilpatti kadalai mittai was prepared during village festivals... Continue Reading →
Odisha Rasagola (9/8/2020) - Historical records of the origin of the mouth-watering Odisha Rasagola dates back to at least 800 years. There is a sacred tradition of rasagolas offered to Lord Jagannath as part of bhog for centuries. It is believed that the culinary delight formed a significant part of the age-old rituals of Niladri Bije of the Jagannath temple... Continue Reading →
Ratlami Sev of Madhya Pradesh (9/14/2020) - Ratlam, now a small town in the Malwa region in Madhya Pradesh was actually a princely state with great culture and heritage. Formerly known as Ratnapuri, Ratlam now is an important junction in Madhya Pradesh and most of the long-distance trains from West and South of India pass through this junction while travelling northwards. The... Continue Reading →
Dharwad Pedha (9/23/2020) - There are many stories swirling around the origin of the legendary Dharwad pedha. One story suggests that the jahagirdars (zamindars) of Hebballi, a village near Dharwad brought Ayodhya Prasad Mishra from Varanasi back in 1895. The jahagirdar used to visit Uttar Pradesh frequently to buy horses and thus, along with Ayodhya Prasad, started the migration of the Thakurs to Dharwad.... Continue Reading →
Bardhaman Mihidana of West Bengal (1/5/2021) - The delectable Bardhaman Mihidana that literally means fine grains was first prepared along with Sitabhog in honour of Maharaja Mahtab Chand Bahadur by the late Khettranath Nag according to his grandson, the late Nagendranath Nag. Seventy-two years later, both these dishes were served to Lord Curzon in 1904 when he visited Bardhaman on the invitation... Continue Reading →
Bardhaman Sitabhog of West Bengal (1/6/2021) - The lip-smacking Sitabhog served with nikhuti (tiny gulab jamuns) will assuredly send you to a heavenly place! This century-old sweet of Bardhaman along with Mihidana is an invention of the late Khettranath Nag. The city of Bardhaman derives its name from Mahavira or Vardhaman Swami (around the 6th century B.C.E.) and is famous for its... Continue Reading →
Joynagar Moa of West Bengal (1/13/2021) - The ancient city of Joynagar-Majilpur derives its name from the local goddess and presiding deity, Ma Joychandi and over time, came to be called Joychandinagar and then Joynagar. Joyangar is popularly known as ‘the cradle of moa’, a unique winter sweet that is placed in high esteem by Bengalis. It is said that the... Continue Reading →
Jigarthanda of Madurai (4/5/2021) - The ancient city of Madurai is famous for its temples (Madurai Meenakshi and two Arupadaiveedu of Lord Murugan namely Thiruparankundram and Pazhamudircholai), art, culture, literature, different kinds of biryani and of course, the legendary jil jil jigarthanda! Jigarthanda is derived from the words jigar meaning heart and thanda meaning cold and so roughly means heart... Continue Reading →
Judima (Dimasa Rice Wine) (7/13/2021) - It is a common practice among the indigenous tribal communities of North East India to prepare and consume traditionally prepared rice beer (rice wine) from different varieties of rice with plants, medicinal herbs, fruits and flowers. The art of preparing household liquor varies slightly from tribe to tribe though the fundamental steps are almost the... Continue Reading →
Chubitchi or Chubok (Garo Rice Beverage) (7/20/2021) - Chubitchi or chubok is a traditional rice based alcoholic beverage of the Garo tribe. The Garos living in the Khasi Hills, Garo Hills and Ri Bhoi district in Meghalaya have a unique food culture indicative of their ethnicity. Chubitchi is paramount to the Garo diet that normally is made up of rice, vegetables and meat. This... Continue Reading →
Zutho (Rice Beer made by the Angami Naga Tribe) (7/27/2021) - Zutho is a traditional rice beverage prepared by the Angami tribe that is largely based in Kohima and Dimapur districts in Nagaland. This indigenous rice brew that forms an important part of the culture and heritage of the ethnic tribes of Nagaland like the Ao, Lotha, Angami, Khiamniungan and Sümi Naga is called by different names... Continue Reading →
Kiad (Rice Beer of the Pnar people of Meghalaya) (8/3/2021) - Sadhier or Kiad is a traditional rice brew prepared by the Pnar people also known as the Jaiñtia or Synteng living in the West Jaintia and East Jaintia Hills district of Meghalaya. This ancient beverage (since the 1800s) is a necessity for all religious ceremonies and important events. It is a common custom for the head priest... Continue Reading →
Choko or Jonga-mod (Rice beverage of the Rabha Tribe of Assam) (8/10/2021) - The Rabha tribe of Assam, largely found in Lower Assam and south bank of the Brahmaputra River prepare their own unique rice brew called Choko or Jonga–mod (Jongamod). This popular rice beverage is made from ten medicinal herbs that are found locally. The starter cake known as bakhor or surachi or phap is prepared from the locally available sticky rice... Continue Reading →
Atingba (Rice Brew of the Meitei People of Manipur) (8/17/2021) - The next in our series of rice brews of the ethnic groups of India is Atingba made by the Meiteis living in Imphal Valley of Manipur. This alcoholic beverage is prepared from the locally available glutinous rice. Like other native rice beverages, Atingba is prepared from starter cakes called hamei and medicinal herbs. This traditional drink has... Continue Reading →
Bhaati Jaanr (Sikkim’s Rice Beer) (8/30/2021) - A traditional alcoholic beverage known as Bhaati Jaanr is prepared by the Nepali community who reside in Sikkim. This delicious drink is prepared from the locally available glutinous rice and medicinal herbs found in the Himalayan foothills. The starter cake known as marcha is prepared by soaking glutinous rice and mixing it with the roots of... Continue Reading →
Langi or Chuwak (Rice Beer of Tripura) (9/7/2021) - The North Eastern state of Tripura is home to about nineteen different tribes with each tribe and sub-tribe having their own sociocultural identity which has been conserved generation after generation. The Tripuris prepare a unique rice beverage known as Gora bwtwk which is the undistilled form of the beverage while Langi or Chuwak or Chuwarak is the finished product.... Continue Reading →
Chintamani Groundnuts (Hot Peanuts or Chintamani Kadalebeeja) (9/14/2021) - Chintamani is one of the most historically important towns in the newly created Chikkaballapur district in Karnataka. Previously a part of the Kolar district, this town was an important trading centre during the time of the mighty Cholas. Fragments of the rich culture, art and architecture of the successive dynasties that ruled over this town... Continue Reading →
Maddur Vada (10/26/2021) - 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 →
Mangalore Buns (Banana Buns or Banana Pooris) (11/2/2021) - 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 →
Karadantu of Gokak and Aminagad (11/23/2021) - 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 →
Belgaum Mandige (Mandaka) (11/30/2021) - 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 →
Belgaum Cycle Khova (Ballari ‘Cycle’ Khova) (12/7/2021) - 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 Kunda (12/14/2021) - 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 →
Shimoga Genasale (12/28/2021) - 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 →
Mangalore Goli Baje (Goli Bajji) (1/4/2022) - 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 →
Malaiyo (2/15/2022) - A visit to the narrow lanes of Old Banaras is complete only after sampling their irresistible street food, deemed to be the best in North India. The lip-smacking tamatar chaat, kachori sabzi, chooda matar, golgappe, malai toast, baati chokha, lassi, jalebi, rabdi and malaiyo will make you drool and send you to a heavenly place where no one can reach you! Malaiyo... Continue Reading →
Banarasi Tamatar ki Chaat (2/22/2022) - Tamatar ki chaat as the name suggests is essentially a chatpata chaat with tomato at the helm. Though the tamatar ki chaat sold in Prayagraj and Lucknow is amazing, the Banarasi tamatar ki chaat is in a class of its own. The explosion of flavours – spicy, sweet, sour, tangy and crunchy in each bite is pure... Continue Reading →
Banarasi Kachori Sabzi (3/1/2022) - The narrow lanes in Old Banaras prides itself on having the best mouth-watering traditional dishes that are truly in a class of its own. A gastronomical quest for the best street food in Banaras is deemed complete only if one samples the delicious kachori sabzi, the quintessential breakfast of Banaras and pretty much the whole... Continue Reading →
Banarasi Chooda Matar (Chura Matar) (3/8/2022) - The most famous winter breakfast of Uttar Pradesh created in the holy city of Varanasi is chooda matar. Also known as chura matar or chiwda matar, this Banaras original is prepared from flattened rice, fresh green peas, milk, garam masala and loads of desi ghee. This flavoursome comfort food is the ideal winter treat served in almost... Continue Reading →
Banarasi Baati Chokha (3/15/2022) - An authentic preparation of Bihar called litti chokha made its appearance in eastern Uttar Pradesh and specifically Varanasi a few decades ago. This scrumptious dish took on a new avatar in the holy city and was coined baati chokha. Baati chokha is essentially a harmonious combination of baati (wheat balls stuffed with sattu roasted over charcoal) and chokha (curry... Continue Reading →
Bhoomi Chakra Gedde or Bhoomi Sakkaravalli Kizhangu (3/21/2022) - One of the most interesting and rarest tubers found in the dense forest cover of Baba Budan Giri, Malnad, Yelagiri, Kollimalai and parts of the Western Ghats is bhoomi chakra gedde or bhoomi sakkaravalli kizhangu. For some reason, its botanical name and from where and how this root is extracted and sourced is shrouded in mystery.... Continue Reading →
Banarasi Launglata (Lavanglata) (3/22/2022) - Banaras, a gastronomical haven offers a staggering variety of scrumptious sweets like malaiyo, jalebi, gulab jamun, rabdi and others but launglata is undisputedly the choicest sweet of this holy city. Believed to be derived from the Bengali lobongo latika, this sweet is said to have made an appearance in Banaras more than 500 years ago. Also known as lavanga... Continue Reading →
Banarasi Lassi (3/29/2022) - Though lassi is a fairly common native drink available in almost every part of India, the Banarasi lassi is in a class of its own owing to the ingenuity of the residents. This world-famous lassi is extremely popular not only with the locals but also people visiting from South Korea, Taiwan, Japan, Indonesia and Thailand. Interestingly, this lassi is... Continue Reading →
Banarasi Thandai (4/5/2022) - Thandai, the quintessential summer drink of Banaras makes its appearance on the auspicious occasion of Holi. This drink was first introduced by rich Gujarati and Marwari merchants who settled down in the holy city centuries ago. The thandai prepared by these families on important occasions was made from floral extracts of gulab (rose), ruh bela... Continue Reading →
Prayagraj ke Dehati ke Rasgulle (4/12/2022) - All gastronomical roads in Prayagraj lead to Dehati Rasgulla in Old Bairhana to sample their delicious dehati ke rasgulle. Dehati ke rasgulle are known as gulab jamuns in the rest of India while the white rasgulla is called chhena here. According to the locals, Baba Ram Sevak Yadav began making and selling his dehati rasgulle in his... Continue Reading →
Prayagraj Masala Churmura (4/19/2022) - Uttar Pradesh is a food lover’s haven with each and every district and town offering a variety of local delicacies that are simply divine. The quality of food in this state is unbelievably high and everyone you meet will be able to dish out his or her ancestral recipes with utmost ease. The holy... Continue Reading →
Prayagraj Angoori Petha (4/26/2022) - Commonly known as a poor man’s sweet, the humble petha is one of the most popular and iconic sweets of Uttar Pradesh. Though petha is generally associated with Agra (Agra Petha), the angoori petha of Prayagraj is equally famous and delicious. The residents of Prayagraj have for long been accorded the status of being the biggest food... Continue Reading →
Prayagraj Khasta Dum Aloo (5/3/2022) - A truly finger-licking dish of Uttar Pradesh is the iconic Prayagraj dum aloo that is served at breakfast with crispy samosas, paratha, khasta or rice. Dum aloo is a flavoursome curry made with whole baby potatoes (aloo means potato in Hindi). There are typically two ways to make this quick dish. First, the baby potatoes are cooked, peeled carefully... Continue Reading →
Prayagraj Samosa (5/10/2022) - Prayagraj has an enviable reputation of serving up the best gulab jamun (known here as dehati ke rasgulle) and samosa in the world. Both Banaras and Prayagraj prepare some of the most delicious sweets and namkeen using pure desi ghee that truly enhances its taste. Age-old methods and secret recipes handed down from generation to generation have... Continue Reading →
Prayagraj Dahi Jalebi (5/17/2022) - A droolworthy Prayagraj delicacy that is commonly had as breakfast is dahi jalebi! Yes, dahi jalebi in Prayagraj is more of a breakfast item than a dessert or a snack and is relished by locals and visitors. Interestingly, dahi jalebi, jalebi rabri, imarti rabri, imarti dahi and plain jalebi or plain imarti are hugely popular breakfast items not only in Prayagraj but... Continue Reading →
Prayagraj Dahi Bhalla (5/24/2022) - A hugely popular street food of Prayagraj and pretty much the whole of North India is the deliciously creamy dahi bhalla. Also known as dahi pakodi or dahi vada or dahi gujiya, this vada made from urad dal makes its appearance in almost all festivals and celebrations. It is perhaps the excellent quality milk and curd of Prayagraj... Continue Reading →
Tripura Bamboo Cookies (5/30/2022) - Bamboo is an economically viable grass with every part namely culm, rhizome, root, leaves and young shoots used for culinary, medicinal, domestic and industrial purposes. In Tripura especially, 21 known species of bamboo are grown in over 3,500 sq. km area of forests and planned forestry. The current state and central government have done... Continue Reading →
Prayagraj Biryani (5/31/2022) - Prayagraj biryani, rated second-best in India after your grandmother’s is an integral component of one’s daily diet in the holy city. This traditional delicacy of India is a complex dish of wholesome delicious and flavoursome goodness. Biryani is still prepared in the age-old method of slow cooking with almost all the ingredients procured locally. It... Continue Reading →
Prayagraj Soan Papdi (6/7/2022) - Soan papdi, the very name invokes a multitude of emotions ranging from dread to resignation to amusement to desperation. Undoubtedly, India’s most hated sweet that makes its appearance in every festive season. The unwanted yet expected and convenient guest that plays musical chairs in every social and religious function. At the end of the festive... Continue Reading →
Prayagraj Lassi (6/14/2022) - Prayagraj lassi, an irresistible combination of creamy goodness and delicious richness is a signature dessert of the holy city. This lassi is deemed to be on par with the legendary Banarasi lassi in terms of taste, quality and ingenuity. In fact, only a true Banarasi or Prayagrajvaasi can correctly identify the subtle differences in the preparation of... Continue Reading →
Prayagraj Rabri (6/21/2022) - Rabri is the quintessential Indian dessert that makes it appearance in every festival and celebration across the country. Rabdi is arguably the most popular sweet in India and best enjoyed in the holy cities of Banaras and Prayagraj. The sweetmakers of both these cities still adopt the traditional methods to churn out these sinfully... Continue Reading →
Khurja Khurchan (6/28/2022) - A little-known milk sweet that is perhaps one of the greatest finds of North India is the delicious khurchan. Traditional sweetmakers have been churning out this innovative dessert since centuries. It is unclear who created this dish first, but, locals of Khurja take pride in their version of khurchan that is deemed to be nothing short of... Continue Reading →
Khurja Kanji Wada (7/5/2022) - The scrumptious kanji wada is a traditional dish made for the auspicious festivities of Holi. According to locals and several food connoisseurs, this spicy dish that is both a drink and a light snack is best enjoyed in Khurja. This dish is very simple to prepare and has a lightly flavoured kanji and wada made of... Continue Reading →
Kanpur Luchi Sabzi (8/9/2022) - For centuries, Kanpur or Cawnpore as the British called it has been a food connoisseur’s haven. Traditional dishes made in the age-old methods, on wood fire and using excellent local ingredients were much sought-after by weary travellers from distant kingdoms and lands across Akhanda Bharat. Even today, the Kanpur Railway Station has some of... Continue Reading →
Kanpur Sultani Dal (8/16/2022) - Sultani Dal, a sinfully delicious Kanpur and Lucknow speciality is a unique preparation of the Awadh region. Though “eminent historians” of the British Raj claimed that this dish was an innovation of the Mughals and later refined by the Nawabs of Awadh, the truth is this dish has been in existence for centuries. Dal... Continue Reading →
Kanpur Thaggu Ke Laddu (8/23/2022) - The quintessential sweet for festivals, social gatherings and religious ceremonies across India is the hugely popular laddu made with a variety of local ingredients and desi ghee. The most iconic laddu that has made its way to Russia, USA, UK, Asia and Europe is the sinfully rich Thaggu Ke Laddu from Kanpur. Thaggu Ke Laddu... Continue Reading →
Kanpur Badnaam Kulfi (8/30/2022) - Another fascinating innovation of the late Ram Avatar Pandey, the founder of Thaggu Ke Laddu is Badnaam Kulfi that literally translates to disreputable kulfi with the famous tagline ‘मेहमान को चखाना नहीं, टिक जाएगा, चखते ही जेब और जुबां की गर्मी हो जाएगी गायब |’ that means ‘do not offer it to your guest, for he will... Continue Reading →
Kanpuriya Dhaniya Aloo (9/6/2022) - The lip-smacking Dhaniya Aloo is undisputedly one of the most famous snacks of Kanpur. Made from fresh coriander and potatoes, this dish is better known on the street as chutney wale aloo or hari dhaniya wale aloo or hara aloo. This mouth-watering dish has been prepared by locals for centuries using the age-old recipe. This hugely popular... Continue Reading →
Kanpur Gadbad Chaat (9/13/2022) - A delicious innovation found only in Kanpur is gadbad chaat that literally translates to confusing chaat. As the name suggests, this speciality of Kanpur has a variety of flavours and textures thrown into one snack designed to leave you confounded! This five-decade old recipe has pretty much everything a chaat bhandar sells – khasta, papdi, sev, bhoondi, puri and sometimes even a luchi.... Continue Reading →
Kanpur Batashe (9/20/2022) - Undisputedly the most relished snack across the country, the delectable golgappa known as patashe or batashe in Kanpur is everyone’s quintessential favourite. This versatile dish goes by different names in the country – puchka, gup chup golgappa, pani puri, phulki and tikki to name a few. The best batashe in Kanpur can be sampled at Murli Batashe Wala and... Continue Reading →
Kanpur Kesariya Barfi (9/27/2022) - One of the most delectable sweets of Kanpur that in fact was first created in Banaras in 1947 is the kesariya barfi. Also known as tiranga barfi, this sweet pays rich tributes to our National Flag with the kesar symbolic of the saffron colour, pista representing the green and almond depicting the white colour. This delicious innovation... Continue Reading →
Kanpur Samosa (10/11/2022) - Kanpur has for centuries served up the best milk sweets, pure butter, namkeen and chaat made using pure desi ghee and unique samosas that will truly blow your mind! In fact, Kanpur can even be called as the samosa capital of Bharat, thanks to the ingenious Pappu Samose Waley on Birhana Road. Samosa, the quintessential snack is a triangular... Continue Reading →
Kanpur Makhan Malai (10/18/2022) - Locals from Kanpur, Lucknow and Varanasi eagerly wait for Diwali, when the famed makhan malai, the quintessential winter delicacy makes its appearance. Also known as malaiyo in Banaras, daulat ki chaat in Delhi, nimish or malai makhan, this fascinating sweet is truly a head scratcher. The best makhan malai in Kanpur can be sampled at Shukla Makhan Bhandar on Birhana Road... Continue Reading →
Kanpur Kachori Sabzi (10/25/2022) - The search for the best kachori sabzi in Kanpur will lead you to Bachu Lal Kachori Wale in Swaroop Nagar. A brisk early morning walk is highly recommended before you indulge in their delicious garam garam kachoris. Kachori sabzi, the quintessential breakfast of Kanpur is a magical dish that has a bit of everything –... Continue Reading →
Chamba Chukh (11/21/2022) - Chamba, revered for its stunning natural beauty, history, literature and spiritual potency is the land of the world-famous chukh. This delightful home-made pickle is prepared from the exotic Himalayan chitrali chillies that grow in abundance in the hilly region. The fiery Himalayan green chitrali chillies are carefully picked, sundried and then mixed with the extract of an indigenous... Continue Reading →
Kanpur Kheer (11/22/2022) - Kheer, the most popular sweet of India that makes it appearance in every social function, religious occasion and festival season is loved by one and all from children to the elderly. This delicious preparation of rice and milk with a generous helping of dried fruits is the quintessential favourite any time of the day and... Continue Reading →
Himachali Lingri (11/28/2022) - Lingri or lungru as it is known in Himachal Pradesh is an indigenous vegetable that grows in the wild in the Himalayan region. This fern also known as fiddlehead (Diplazium esculentum (Retz.) Sw) is widely used by locals of Sikkim, Uttarakhand, Himachal and Union Territory of Jammu and Kashmir in their traditional cuisine. Lingri is... Continue Reading →
Kanpur Imarti (11/29/2022) - A droolworthy Kanpur delicacy that features in the prestigious Raj Bhog is imarti. This hugely popular sweet that is very often mistaken for its sister, the delectable jalebi is interestingly more of a breakfast item than a dessert or a snack in Kanpur. Imarti rabri, imarti dahi and plain imarti are available in almost every street corner and relished by... Continue Reading →
Himachali Aaroo Pickle (12/5/2022) - The hilly state of Himachal Pradesh has a variety of traditional pickles prepared from native fruits, vegetables, tree stems, buds, roots and leaves. These pickles are revered by the locals for their nutritional, medicinal and healing properties. Each part of Himachal has a particular speciality based on the availability of the produce and its use.... Continue Reading →
Kanpur Lassi (12/6/2022) - Kanpur has often been called as the food capital of Bharat with countless travellers from across the world praising the wide range of local delicacies over the years in their chronicles. One such fine example is the Kanpur lassi. Like the delicious Prayagraj and Banarasi lassi, the Kanpur lassi is equal to the task and is an amazing combination... Continue Reading →
Himachali Beedana Pickle (12/12/2022) - Beedana (Cydonia oblonga M.), more commonly known as quince is an edible fruit found in abundance in the Kullu region of Himachal Pradesh. This indigenous fruit is revered by locals for its medicinal, healing and nutritional properties and used to treat several ailments like cancer, diabetes, ulcers and respiratory infections to mention a few. ... Continue Reading →
Kanpur Mattha (12/13/2022) - Kanpur’s most iconic breakfast is the freshly churned white butter and warm bread topped off with delicious creamy mattha served at Pahalwan Ji Ka Special Mattha on Mall Road. This hugely popular joint is frequented by locals and visitors from across the world. The shop had very humble beginnings with its founder selling his... Continue Reading →
Himachali Kachnar (12/19/2022) - The hilly state of Himachal Pradesh is the land of exotic fruits, vegetables and flowers. A fair number of these native vegetables and fruits grow in the wild on the foothills of the Himalayas. Locals and nomadic tribes have been using edible fruits, vegetables and flowers to prepare medicines and local delicacies since the ancient... Continue Reading →
Kanpur Chaat (12/20/2022) - Kanpur, renowned for its brilliant and varied gastronomic delights is the best place in India to sample multitude of chaats at reasonable prices. Eating chaat in Kanpur is a social ritual with a number of narrow lanes and even a whole street dedicated to this important tradition. One can choose from the famous kurkuri tikki,... Continue Reading →
Himachali Lasura (1/2/2023) - Lasura, a relatively unknown tree to many is actually one of the most revered trees in India. Also known as Indian Cherry or Gum Berry or Glue Berry, lasura as it is called in the hilly state of Himachal has been used in Ayurveda, traditional medicines and Unani for centuries. The fruits, leaves, bark... Continue Reading →
Banarasi Paan (1/3/2023) - The finest paan of India is the celebrated Banarasi paan prepared in the world-famous Keshav Tambul Bhandar in the ancient city of Kashi. This paan has been loved by visitors from all over for years. Even heads of state including Prime Minister Narendra Modi have sampled their renowned meetha paan. Interestingly, all the ingredients... Continue Reading →
Himachali Kachalu (1/9/2023) - One of the most versatile and widely cultivated crops in the hilly state of Himachal Pradesh is the humble kachalu. Kachalu (Colocasia Esculenta (L.)) is a root vegetable that is revered by locals for its medicinal, healing and nutritional properties. The corms, leaves and stalks are used to prepare traditional medicine as well as local delicacies. The... Continue Reading →
Banarasi Gulab Jamun (1/10/2023) - All gastronomical roads in the ancient city of Kashi lead to Kashi Chat Bhandar to sample their delicious gulab jamuns, tamatar ki chaat, palak patta chaat, chooda matar, dahi bhalla, aloo tikki and other innovative creations that are unique to the city. Fresh khoya is mixed with maida, cardamom powder, kesar and other secret ingredients and kneaded to... Continue Reading →
Himachali Charota (Chakramarda) (1/16/2023) - The hilly state of Himachal Pradesh is a treasure trove of rare medicinal herbs that have been used in traditional medicine and Ayurveda since the ancient times. The roots, leaves, stalks, flowers, fruits and seeds of these unique plants are used in the preparation of local delicacies as well as fodder for the livestock. ... Continue Reading →
Banarasi Rabdi (1/17/2023) - A visit to the holy city of Kashi is deemed complete only if one samples their signature dish, the delicious, creamy and mildly sweet rabdi. This quintessential dessert makes it appearance in every festival and celebration across the country. Arguably the most preferred sweet of North India, rabri is prepared using traditional methods even today. The... Continue Reading →
Himachali Lakucha (1/23/2023) - Lakucha is one of the most revered native fruits that finds mention in several Hindu texts and treatises. Lakucha (Artocarpus lacucha), commonly known as monkey jack or monkey jackfruit is often taken to be the cousin of the more famous jackfruit and possesses a rare combination of sweetness and sourness accompanied with a fiery punch. In... Continue Reading →
Banarasi Palak Patta Chaat (1/24/2023) - One of the most iconic chaats of Kashi is the scrumptious palak patta chaat served at Kashi Chat Bhandar. Better known as palak chaat, this delicious innovation has a bit of everything – crunch, spice, sweetness and tartness. Fresh palak is thoroughly washed and wiped down. It is then dipped into a thick batter of besan, turmeric powder,... Continue Reading →
Himachali Galgal (1/30/2023) - Galgal (Citrus pseudolimon Tanaka), popularly known as pahadi nimbu or Hill lemon is one of the finest varieties of indigenous lemons in the country. Largely confined to rainfed areas in the hilly terrain of Uttarakhand, Himachal Pradesh and Union Territory of Jammu and Kashmir, this hardy fruit crop has immense medicinal, healing and nutritional properties and... Continue Reading →
Banarasi Dahi Bhalla (1/31/2023) - Dahi bhalla with an overwhelming flavour of bada elaichi and adarak is a delightful innovation of Kashi. Also known as dahi pakodi or dahi vada or dahi gujiya, this vada made from urad dal makes its appearance in almost all festivals and celebrations. A certain measure of urad dal (sometimes moong dal) is rinsed and soaked overnight. It... Continue Reading →
Banarasi Jalebi (2/7/2023) - The traditional breakfast of the ancient city of Kashi is the piping hot puri sabzi, kachori and droolworthy jalebi! Interestingly, the lightly spiced raswale aloo sabzi with greasy puris followed by kachori served with chana, meethi chutney and hari chutney and topped off with sinfully sweet jalebis (normal serving is four in a plate) really hits the spot! The batter is made by... Continue Reading →
Banarasi Aloo Tikki (2/21/2023) - One of the best chaats of Varanasi is its very own stuffed aloo tikki served at Kashi Chat Bhandar. This delicious chaat is unbelievably flavoursome with a bit of everything – crunch, spice and wholesomeness. Potatoes are first boiled and divided into two portions. One portion is grated when hot and mixed together with... Continue Reading →
Banarasi Tirangi Barfi (2/28/2023) - One of the most iconic and celebrated sweets of Kashi is Tirangi Barfi. Also known as Rashtriya Barfi, this unique creation is the handiwork of Shri Raghunath Das Gupta of Shree Ram Bhandar in Thatheri Bazar. The British from the late 1700s right up to the mid – 1940s had managed to successfully loot the ancient... Continue Reading →
Banaras Lal Peda (3/7/2023) - Kashi’s most iconic milk sweet is the centuries-old Lal Peda that has been praised to the hilt by travellers, food connoisseurs and historians. This traditional dairy product of Kashi is offered as prasad in the Kaal Bhairav Temple, Kashi Vishwanath Temple and Sankat Mochan Hanuman Temple. In the olden days, the abundance of milk in the... Continue Reading →
Banarasi Doodh Peda (3/14/2023) - A delicious milk sweet of Kashi that has been served as prasad in most of the temples for centuries is the humble doodh peda. Made from full fat milk that is in abundance in Varanasi and Ghazipur districts and areas around the Ganga River, this simple milk innovation is hugely popular among locals and visitors and makes... Continue Reading →
Banarasi Khajur (Thekua) (3/21/2023) - Thekua or khajur as it is known in Uttar Pradesh is a traditional deep – fried sweet offered as prasad during Chhath Puja, Saraswati Puja and Navaratri. Though the dish originated in Bihar, it is now hugely popular in Jharkhand and eastern Uttar Pradesh. Thekua is made from wheat, jaggery or sugar, desi ghee, spices and nuts. It has a... Continue Reading →
Banarasi Palangtod (3/28/2023) - One of the most fascinating winter sweets of Kashi is the centuries – old palangtod that literally translates to bed breaker! Though the name makes one laugh out loud, its taste will definitely leave you speechless. Known to be an expensive sweet because of the time, effort and labour involved, this sweet has been given the... Continue Reading →
Banarasi Tamatar Bonda (4/4/2023) - Tamatar bonda, a rainy season snack is sold mainly by small shops near the Banaras Hindu University. Best enjoyed with a piping hot cup of adrak chai, this delicious snack is hugely popular among locals. A couple of medium – sized potatoes are boiled, peeled, mashed and allowed to cool. Paneer is also added... Continue Reading →
Banarasi Sattu ka Paratha (4/11/2023) - Sattu, often referred to as the ‘poor man’s protein’ is hugely popular in Uttar Pradesh, Jharkhand, Bihar, Chhattisgarh, Uttarakhand and the border villages across the North – East. Sattu is fibre and protein – rich flour prepared from powdered chana (Bengal gram) or other pulses or barley or jowar or wheat. It has been traditionally... Continue Reading →
Banarasi Kale Chane ki Ghugni (4/18/2023) - The delicious kale chane ki ghugni, originally a Bihari innovation is offered as prasad on the auspicious occasion of Durga Ashtami. This protein – rich dish is best enjoyed with hot puris and halwa. As this is the traditional preparation for Navaratri, it is made without onion and garlic. Kala chana (black chickpeas) is soaked overnight, washed thoroughly and pressure cooked with... Continue Reading →
Rewa Indrahar (4/25/2023) - Rewa, a former princely state is famous for its contribution in the 1857 First War of Independence that saw many nationalists lose their life, diverse agricultural produce and natural resources and Bagheli cuisine that derives its name from the Baghelkhand region of which Rewa is a part. Their most iconic dish that is also... Continue Reading →
Rewa Bagheli Aam Panna Bagja (5/2/2023) - A traditional summer dish of Rewa that is eaten either as a snack or with hot rice and vegetables or chapati is aam panna bagja. Locals use native mangoes and spices to prepare this age – old dish. In a large kadai or frying pan, red chillies, cumin seeds and coriander seeds are dry roasted till they become... Continue Reading →
Rewa Kusli (5/9/2023) - Kusli is a traditional sweet prepared in Madhya Pradesh and Chhattisgarh for Teej. Commonly known as gujiya, this deep – fried sweet is prepared from desi ghee, spices, desiccated coconut, dried fruits and nuts, homemade khova and maida. Maida and desi ghee are mixed in a large bowl till the mixture reaches the right consistency (should be... Continue Reading →
Gondhoraj Lebu (3/22/2024) - Gondhoraj lebu, an important component in Bengali and Odia cuisine has rightly earned the title of the ‘king of aroma’ or ‘king of fragrance’. This delightful native lime adds a fresh burst of flavour to any dish or drink with its distinctive aroma. This indigenous lime is grown extensively in West Bengal and Odisha... Continue Reading →
Bela Pana (3/25/2024) - One of the most popular summer drinks of Odisha is bela pana prepared from the fruit of the divine bael (Aegle marmelos), a tree very dear to Bhagawan Shiva. Bela Pana is a traditional drink that is said to have been first prepared by Bhagawan Jagannath Himself for His devotees centuries ago to beat the scorching... Continue Reading →
Ragi Ambali (3/26/2024) - Ragi Ambali is a traditional summer drink relished in the states of Karnataka, Andhra Pradesh and Tamil Nadu. These three states are known to make a variety of drinks (summer beverages and kanjis), rotis, dosas, chapatis and dishes from millets. Ragi commonly known as finger millet is hugely popular in Karnataka and forms part of one’s daily diet irrespective... Continue Reading →
Chabeel (3/27/2024) - Chabeel also known as Kachi Lassi is a beautiful sweetened summer drink offered by the devout in remembrance of and as a tribute to the martyrdom of Guru Arjan Dev Ji. Guru Arjan Dev Ji, the fifth Sikh Guru who compiled the first edition of the Adi Granth which later took its present shape as the... Continue Reading →
Thinai Kanji (3/28/2024) - It is perhaps not known to many that the humble Foxtail millet is not only one of the oldest grains in the universe but also finds mention in several Hindu texts as one of the grains offered in the yagnas in the ancient times. Archaeological excavations have also revealed that the oldest civilizations cultivated Foxtail... Continue Reading →
Jolada Roti (3/29/2024) - Jowar or sorghum is one of the oldest grains cultivated in the universe and referred to as the ‘The King of Millets’ as it manages to thrive in the most harshest climatic and soil conditions. Commonly known as Pearl Millet, jowar is extensively grown in Karnataka, Andhra Pradesh and Maharashtra. Jowar is widely regarded... Continue Reading →
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