As the mercury rises, the divine amba pana (better known as aam panna) offers the much - needed respite from the scorching heat. This natural coolant is the ideal offering in the month of Chaitra in Odisha signalling the entry of the season's first raw mangoes. This refreshing preparation is offered to Bhagawan Jagannath as well... Continue Reading →
Kallidaikurchi on the bank of the Thamirabarani River in Tirunelveli district is renowned for its traditional food and snacks like appalam, murukku, thengoyal and seedai, vadam and vathal and festive sweets. Almost all the delicious items prepared here are done by hand and are hugely popular within the state and country. One of the most famous accompaniments made here is arisi appalam... Continue Reading →
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 →
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