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 →
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, 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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
The quaint village of Sukharia located on the busy Somrabazar railway line in Hooghly district has some of the finest terracotta temples and old mansions that you will find in Bengal. Somrabazar has historically been the home of some of the oldest Zamindar families whose wealth, grandeur and affluence has had a significant influence on the culture... Continue Reading →
One of the most mysterious forts of India is located in the sleepy village of Tikamgarh about 70kms from Orchha. A curious aspect about this fort is that the entire fort is clearly visible at a distance of 12 kms but completely vanishes as you near the assumed location of the fort! Even if this... Continue Reading →
One of the earliest examples of the exemplary craftsmanship of the 'Lock City' of Dindigul, famous for its unique handmade locks is seen on the door of the Dindigul Malai Kottai (Hill Fort). This lock on the fort's door is at least 400 years old if not more and was commissioned by the Madurai Nayak king Muthu... Continue Reading →
One of the most unique crops of Tamil Nadu are the Hill Bananas of Sirumalai and Virupakshi grown extensively in the eastern parts of the Western Ghats and lower Palani hills, Sirumalai and other parts of the Eastern Ghats. The aromatic and delicious Hill Bananas have been grown here for centuries by marginal farmers. ... Continue Reading →
Chandrakona like nearby Bishnupur and Ambika Kalna is often referred to as the ‘city of temples’. This city grew in eminence during the reign of the Hindu Malla kings of Bishnupur whose architectural ingenuity in using the locally available terracotta to build their stupendous temples was adopted by successive rulers. It would appear that at... Continue Reading →
The ancient city of Datia located at a little distance from Gwalior is considered to be one of the most sacred kshetras of India. This historical city is mentioned as Daityavakra in the Mahabharat and is titled as Laghu Vrindavan (Little Vrindavan) for its numerous Shree Krishna Temples. It is also home to the Shri... Continue Reading →
Gamosa, a symbol of the rich culture and heritage of Assam is one of its oldest handloom products. Also known as phali in the ancient days, this textile has been held in high esteem and represents the spirit, unity and history of the people of Assam. Essentially, it would appear that the gamosa was a fabric used to wipe... Continue Reading →
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