What really makes Lucknow’s Tunde Kababi such a legend?

Lucknow is particularly loved for its meaty delights – especially its succulent kebabs (Galouti, Tunde, Boti and Chapli). The love affair between kebabs and Lucknow city goes back centuries in time. Historians believe that minced meat wonders were relished as a staple breakfast in 14th century Awadh. But it was only in the 17th century, that the kebabs of Awadh saw a revolution of sorts, and we all have a toothless king to thank for this. The story of Tunde Kebab from Lucknow starts from the beginning of the last century when a small shop opened at the Akbari Gate in 1905 for the first time.

The Delicious Story of Tunde Ke Kebab:

The story of Tunde Kebab is more than a century old. According to 70-year-old Rais Ahmed, the shop owner, his ancestors used to have in charge of the kitchen (khansamah) for the Nawab of Bhopal. Indeed, the Nawab was very fond of eating and drinking, but with growing age, his teeth left him. But even with the rising age and teeth, the Nawab and his Begum’s habit of eating and drinking have no bearing on them. At that time he ordered his khansamah to make such kebab which can be eaten easily without teeth. For such a kebab, grinding the meat very well and mixing it with papaya is done which dissolves after putting it in the mouth. Spices were mixed by keeping the stomach up and choosing it in the taste. After this Haji family came to Lucknow from Bhopal and started a small shop in the street near Akbari Gate. The fame of Haji’s kebabs spread so fast that people from all over the city started coming to taste kebabs here. The effect of this fame was that soon these kebabs got the status of ‘Awadh’s Shahi Kabab’.

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Tunde name of these kebabs?

Tunde kabab is so named because it was the specialty of a one-armed chef. There is also an interesting story behind the tunde name of these kebabs. Basically, tunde means not having a hand or one-handed person. Raees Ahmed’s Waleed Haji Murad Ali was very fond of blowing kites. Once he broke his hand in the kite rotation which had to be cut later. Murad Ali started to sit with the father at the shop. The customers who used to eat kebabs here, Tunde’s kebab began to speak because he operate with his one hand only, and from here the name fell to Tunde Ke Kebab. Haji Rais says that the same spices are used today in the kebab which was done a hundred years ago. It is said that no one can know its recipes, so they are bought from different shops and then in a closed room in the house, male members prepare them by sorting them out. Some of these spices are also imported from Iran and other countries. The Haji family yet not told anyone the secret ingredients behind spices not even the daughters of their families.

It takes two to two and a half hours to make the kebab. These kebabs also treat the neem hakim because it is beneficial for the stomach. These kebabs are eaten with bananas. Parathas are also prepared in such a way that Ghee, Milk, Almond and Egg are prepared in addition to the flour. Those who have eaten once they become crazy. It is worth mentioning that Bollywood star Shah Rukh Khan has often called the team that makes tunde during various events in his home (Mannat) in Mumbai. Anupam Kher, Asha Bhosle, Suresh Raina Javed Akhtar, Shabana Azmi and lots of stars are among their big fans.

The special thing is that the publicity of tunde kebabs is of course all over the world, but the Haji family has kept their prices low even today, that there is not much impact on the pocket of a common man. The family’s attention was to earn more fame than riches. There was a time when ten kebabs were found in one penny.

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Strictly changing environments on illegal slaughterhouses:

The identity of Awadhi flavors Tunde kebab of Lucknow is famous all over the world but the blessings of the new Yogi Government of Uttar Pradesh are not happy for Tunde Kebab. This special shop of Lucknow was closed for the first time in 112 years. Buffalo meat is used to make tunde kebabs, but due to the illegal slaughterhouse closed in UP, the supply of meat has affected the entire state. This is the reason why chicken is being used now in this special dish. The news of the shutdown of the Tunde Kebab shop was a media headlines across the country, people were surprised that the news of the closure of a dish shop was found so much in the media. In the 112-year-old shop, people came from far away, they wanted to see  what is so special about this tunde kabab.

The special thing is that no one other than Haji Ji’s family does know about the special method of making it and the spices used in it. More than one hundred spices are added to the kebab. This is the reason, that the taste of kebab that is found here is nowhere else in the whole country.

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The Origin and Cooking Techniques of Awadhi Cuisine

The origin land for Awadhi Cuisine or Lucknowi Cuisine is the capital of Uttar Pradesh, Lucknow and its nearby places. In the early stages, the British termed Awadh as “oudh” which was derived from “Ayodhya”, a region in the state of Uttar Pradesh. This region was ruled by many rulers but the history was made during the reign of “Nawab of Awadh“. Nawab Asaf-Ud-Daula was the first known ruler of Lucknow who began to change the city into a city of culture and enhance its cuisine. During his time is when they had gastronome of cuisine and many cooks began to arrive. During those days the experience cooks who cooked food for big gatherings in large quantities called “Bawarchis” who were brilliant at what they do. At that time lots of competition has happened where cooks used to compete with each other to show their culinary skills by providing with a wide variety of food to please their Masters (Daroga-e-Bawarchikhana).

It takes an Awadhi chef a long time to properly understand how to correctly use spices, how to select, toast and blend the spices together to create a proper flavour. It is much harder than it sounds. There are easily fifty spices used regularly, but in total it’s more than 150. The most common are Hing, Liquorice, Black Peppercorn, clove, Caraway Seeds, Cumin, Coriander, Chilies, Fenugreek, cinnamon, saffron, green cardamom, and mace.

‘Dastarkhwan’ is where people sit around and enjoy the food prepared by the bawarchis. This is the place dining spread is laid ceremonially. It is said that the richness of Awadh cuisine not only lies in the variety but the type of ingredient used to make the dish.

Some of their authentic cooking techniques include:

  1. Baghar:

    Baghar is a method of tempering a dish with spices in hot oil or ghee when making any curry dish. Tempering is done before the curry is made or before any dal preparation with the help of a ladle at last to give a finishing taste.

  2. Dhungar/ Dhunger:

    A smoking procedure used to flavor meat dishes, dals, and rice. A live coal is placed in the center of a betel leaf or shallow onion peel and placed along with the other ingredients to smoke it.

  3. Dum Dena:

    Dum means breathe, the process is done by cooking in a sealed large pot, wherein a semi-cooked ingredient is placed in a vessel which is cooked over slow charcoal fire. One of the famous dish cooked by this process is Biryani or Dum Pukht Biryani.

  4. Galavat/ Galawat:

    The process of adding softening agents to meat in order to tenderize it. One such preparation is Galavati Kebab. Papain, Kalmi Shora are few softening agents which are used in this process.

  5. Ghee Durust Karna:

    This is the process of removing the raw flavor from the ghee or oil so that it does not overpower the flavor and aroma of the dish. The ghee is reduced after adding the kevra water and cardamom and then stored after straining it for further use.

  6. Loab:

    It is a term used to refer a final stage of cooking when the oil used in the cooking rises at the surface and floats on the top giving a finished appearance to the dish. Roganjosh is one such preparation in which oil floats at the top after the dish is done.

  7. Moin:

    The process of shortening a dough by kneading the flour with fat. This makes the final product crisp and flaky. This process is used to make parathas and pooris.

  8. Gile Hikmat:

    A Persian influenced method where the whole meat is stuffed with nuts and spices and wrapped using a banana leaf, covered with a clay and buried deep about 4-6 inches deep, a slow fire is then placed on top for cooking. It is cooked for about 6-7 hours.

  9. Ittr:

    Using perfume in many dishes is the key factor in Lucknowi cuisine, mainly they use perfume taken from the musk deer.

The Lucknow dastarkhwan would not be complete unless it had the following dishes:

  1. Qorma (braised meat in thick gravy)

  2. Salan (a gravy dish of meat or vegetable)

  3. Qeema (minced meat)

  4. Kababs (pounded meat fried or roasted over a charcoal fire)

  5. Bhujia (cooked vegetables),

  6. Pasinda (fried slivers of very tender meat in gravy)

  7. Gullati (rice pudding)

  8. Kheer (milk sweetened and boiled with whole rice to a thick consistency)

  9. Sheer khurma (a rich, sweet rice dish boiled in milk)

  10. Muzaffar (vermicelli fried in ghee and garnished with saffron)

As we dig deep into the Lucknowi Cuisine we discover the Characteristic taste and flavors of this region, this will make you recreate the authentic flavors of the Awadhi cuisine at your kitchen. It is often said that Awadhi cuisine is Mughlai cuisine but it is not, Awadhi cuisine may have a slight influence from Mughal but both the cuisine varies. Awadhi cuisine is one of the old & richest cuisines of India has now become limited in a small region.

Top 10 Easy Diwali Special Sweets Recipes | India Canteen

Diwali or Deepavali is the special and one of the biggest festival which is celebrated all around India. It symbolises the spiritual victory of light over darkness and good over evil. In India, no celebration is complete without sweet recipes. Diwali is a time of exchanging sweets and gifts. During this festive celebration, all the temples, homes and shops are brightly decorated.

Special sweets are the highlight of every Indian festival. A great variety of sweet recipes are prepared during Diwali. It adds much more enthusiasm to the festive spirit. In this Diwali, light up your kitchen with our festive sweets recipes. Some of these can be prepared in advance and others almost needs no worry, so it can be made 1-2 days earlier.

Your guests will surely give compliments for these ultimate delicious sweets. You just need to spend very less little time in the kitchen to see the bright smiles on everyone’s faces. We bring to you our easy Diwali recipes from across the country:-

  1. Rasgullas:

    Rasgullas are a very special sweet for every occasion. They are round shaped sweet made of chhena, an Indian cottage cheese dough. These milk based desserts are cooked in sugar. Rasgullas originated in Orissa.

  2. Gajar Ka Halwa:

    This mouthwatering dish is prepared in almost all the homes of India. Gajar Ka Halwa is a sweet prepared from carrot and milk. The carrots are grated and then cooked in Milk. Celebrate Diwali with Gajar ka halwa to make the festival a more memorable affair.

  3. Puran Poli:

    Puran Poli, which is also known as Obbattu is a very famous dish that is prepared in Karnataka. It is also very popular in Maharashtra. Obbattu is a sweet and flat bread with stuffing of sweet and coconut. It comes in many varieties including peanut, coconut, sugar, Tur Dal, Sesame seed etc. A pinch of turmeric is added to it to make it look yellowish.

  1. Anjeer Barfi:

    Anjeer Cutlet is a delicious Cashew sweet. It is long cylindrical in shape. Although most people buy it from shops, but it can be prepared at home.

  1. Adhirasam:

    This dish is prepared in Tamil Nadu and it is a traditional sweet of South India. It is made of rice flour, butter, jaggery & cardamom powder which is sprinkled on the top. It is a famous sweet, especially for the occasion of Diwali. The most important part of making the adhirasam sweet is its syrup(paagu). The syrup makes it really tasty.

  1. Mysore Pak:

    Another famous sweet from Karnataka which is very delicious. Its original name was Mysore Pak as it was made from the flour of Masoor Dhal. It was initially prepared for a royal family of Mysore Palace. After that it was renamed Mysore Pak. The dish contains a good amount of Butter, Ghee, Gram flour and Sugar. The sweet is very soft and spongy and it melts in the mouth.

  1. Kaju Katli:

    Cashew Barfi or Kaju Katli is a special Diwali sweet. Kaju barfi is made of sugar and cashew nut powder. It is in the shape of flat diamond. As compared to other sweets, Kaju Barfi is expensive. So, why not make it at home?

  1. Gujia:

    Gujia is a very famous sweet of North India, Rajasthan. It’s a traditional sweet of Diwali made from Maida flour and is stuffed with khoya. It is a special dish, traditionally prepared for Diwali. It is known by different names according to states (for eg. Karanji, Karachika, Ghugra, Kajjikayi etc). In different states, the filling of this dish varies. Like in Uttar Pradesh, the filling is done with sweetened khoya and nuts while in Goa, filling is done with shredded coconut, jaggery and nuts.

  1. Laddus:

    Laddus are small sweet ball Indian sweets basically made with flour, nuts, sugar, jaggery, ghee or depends on its different varieties. A Diwali is incomplete without laddus. They are also available in many varieties like Til Ladoo, Coconut Laddu etc.

  1. Gulab Jamun:

    This list will be incomplete without the special mention of Gulab Jamun. It is made of Khoya, Wheat flour, chenna(pressed milk curd), cardamom and rose water. It is prepared using pure ghee. The name of the sweet Gulab Jamun is derived from Persian word gulab meaning ‘rose water’. The word jamun refers to a fruit of South Asia which is similar in shape and size to that of Gulab Jamun.

    For recipes from all around the world visit>>> http://tastyfix.com/

Sharad Navrati Special Recipes 2018 | India Canteen

Sharad Navratri 2018 is almost here, and one look around is enough to tell how eager all are to welcome the season of festivities. The word ‘Navratri’ means ‘nine nights’ in Sanskrit. It is that festive time of the year when many pray, observe fast and worship ‘Goddess Durga’. Goddess Durga has 108 Names and 9 Avatars that are worshiped in these 9 days, one on each day. During this festive season people give up non-vegetarian food and many others also try reducing intake of onion and garlic from their meals.

Celebration means every day you would get to relish on a different kind of delicacy. So Here we have Navrati Special recipes with ingredients, nutrition values and method to prepare. You can enjoy these recipes and tingle your taste buds during these fasting days:

  1. Sabudana Khichdi:


    Sabudana Khichdi is an easy to prepare dish. It is a commonly made recipe during fasting season as it is a healthy recipe and delicious too if prepared properly. This recipe is considerably easy. It takes a well experienced cook to get the nice texture in the sabudana pearls.

    How to Prepare: Method

    1. Heat the oil in a pan and then add cumin, hing & curry leaves.
    2. When they sizzle, add chopped potatoes and saute for 2 minutes after then add chopped tomatoes & green chilli and cook well for few minutes.
    3. Add salt, turmeric, chilli powder, garam masala, sugar and coriander and mix it well again. Remove water from sabudana and mix it well in the pan.
    4. Add some peanut powder & chopped ginger
    5. Mix everything slowly & cook for 3 minutes. Add lemon juice in it Garnish with coriander.

    Delicious khichdi is ready. Enjoy it

  2. Makhana Kheer:


    Makhana Kheer is the simplest and in the most delicious recipe to make. Its creamy and beautiful texture tastes delicious whether served hot or cold. Rich in protein and calcium, makhana (fox nut/ lotus seed) combines beautifully with low-fat milk to make a creamy and delicious kheer.

    How to Prepare: Method

    1. In a large vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it boil gently for about 30 to 45 minutes without covering it, till the milk start boiling down and the seeds looks softy.
    2. Add sugar according to the taste and stir for a few more minutes.
    3. Add small amount of pistachios, almonds, saffron and cardamom powder, cook it well again.
  3. Navratri Kaddu:


    Kaddu (Pumpkin) is loaded with lots of nutritions and is often used in prasad/bhog or at home. Kaddu Ki Sabzi is one of the popular dishes prepared during Navratri fast and it pairs well with chapati and poori. It’s sweet and tangy taste can not be compared with any other vegetable.

    How to Prepare: Method

    1. Peel the pumpkin and then scoop out the fibres, seeds in the centre before cutting it into cubes.
    2. Heat the oil in a kadahi and add coriander, chili powder, turmric powder and cumin seeds. When they begin to splutter, add the ginger and salt.
    3. fried till lightly coloured and add the pumpkin.
    4. Stir-fry on high heat till it looks glossy then add garam masala, amchoor powder and sugar. Mix well.
    5. Reduce heat, cover and simmer till cooked through. Stir 3-4 times. Then garnished with chopped coriander leaves.
  4. Crunchy Potatoes:


    During Navratri, Crunchy and crispy potatoes topped with green chutney and curd – so flavorful and delicious!! One of the most favorite finger food of children and adults alike! Crunchy and crispy potatoes make snacking look good. These are easy to eat as well as easy to cook.

    How to Prepare: Method

    1. Wash and peel the potatoes then boil the potatoes in pressure cooker.
    2. Take one whistle in pressure cooker. Once potatoes become warm. Dice them in cubes.
    3. Heat small amount of oil (ghee) in a pan, deep fry the diced potatoes till crispy and golden. Remove them on an soaking paper to remove excess oil from it.
    4. Sprinkle red chilli powder, cumin powder and salt immediately after removing on soaking paper.
      Serve hot.

    Note: You may use Rock Salt instead of regular salt while fasting

  5. Banana Walnut Lassi:


    Try making this super easy and healthy Banana Walnut Lassi to give your Navaratri mornings a boost of health and have a great day ahead. Celebrate this auspicious occasion with fun, grandeur and with delicious & healthy food recipes.

    How to Prepare: Method

    1. In a food processor or mixer add greek yogurt, whey powder, walnuts, chestnut honey and bananas.
    2. Blend it well till smooth and creamy.
    3. You may garnish it with chopped walnuts.

    Its done, Enjoy !!

History & The Secrets Behind ‘Jalebi’ | India Canteen

Jalebi is a crispy, crunchy, juicy Indian dessert that can be best described as funnel cakes. This sweet street food can beat the taste when dipped in cold curd and it will surely make you run for a single bite, jalebi is found across India and also in Iran, Africa, West Asia and many more countries.

It is fried in the hot oil, using a cotton fabric cloth and carefully soaked in the sugar syrup. It would not be wrong to say that the process of making jalebis is no less attractive than the final product on your plate. You can have jalebis alone, or with a samosa but best combination is with creamy rabdi. A glass of piping hot milk or chilled milk with crunchy hot jalebis is a popular breakfast in several cities like Haridwar and Indore.

Did you know your favourite dessert recipe i.e Jalebi that you see across all sweet shops or morning breakfast shops in your city is not Indian but a West Asian or a Persian import?

Yes, you heard us Right !!

Our very own crispy, hot and sweet jalebi is not an Indian recipe but we have made it our own. Originally it is a version of sweet dish “Zolabiya” or “Zalabiya”.

Zalabiya is a festive dessert in iran, enjoyed by everyone during the iftar parties of Ramzaan. In 13th century, Muhammad bin Hasan al-Baghdadi (writer) collected a total of about 260 recipes of that time and highlighted them in his cookbook, ‘Kitab al-Tabeekh’, where ‘Zalabiya’ was mentioned for the first time.

In the 15th century, the makeover of Jalebi from Zalabiya happened when the Jain author Jinasura talked about it first time in the famous holy writ called ‘Priyamkarnrpakatha’ . In his holy writ it is said that jalebi was introduced to the Indian subcontinent by our not-so-friendly Persian Turkic invaders. According to The Hobson-Jobson Anglo-Indian dictionary, the Indian word Jalebi is derived from the Arabic word zulabiya or the Persian zolbiya with the onslaught of Turkish and Persian traders. From 15th century till today, this sweet dish began to be known as Jalebi and became a compulsory part in festive occasions, weddings, Indian breakfast and even temple bhog/prasad.

The preparation of Jalebis is considerably not so difficult. In a large pot whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for minimum 1 day. Transfer the batter into a jalebi cloth, gather the edges and make a tight potli. The cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles turning them over gently a few times, till they are evenly golden and crisp, and than transferred to the sugar syrup, which sometimes may also contain hints of saffron (for the perfect orange hue). Once the jalebis soak the sugar syrup for 2-3 minutes, take them out of the syrup and they are ready to serve hot.

This dish is not to be confused with similar sweets and variants like Imarti, Paneer Jalebi, Mawa Jalebi, Afgaan Jalebi etc.

Shradh (Pitru Paksha) Special Satvik Recipes 2018

Special Satvik Food is prepared and offered to the ‘Brahmins’ during Shradh/Pitru Paksha period; it is believed that whatever is given to them reaches to our grandparents. Shradh, also known as Kanagat in North India, begins on the last full moon day of the Hindu month of ‘Bhadrapad’. This year Shradh/Pitru Paksha will end on October 8th, 2018.

Pitru Paksha 2018 started on September 24th, 2018. Hindus across India are observing this 15-day Shradh in order to pay homage to the grandparents, especially through offering special food to them. This period is referred to as mourning period. In this 15 days Shradh period, Hindus avoid eating non-vegetarian, smoking and drinking alcohol food as it is considered inauspicious. It is generally advised to follow a simple diet and avoid preparing lavish feasts. Some people avoid onion and garlic in their food as well, however, there are many who don’t follow this ritual any more.

We list down some simple satvik dishes that you can consume during this entire period.

  1. Cocktail Kheer:

    Kheer is a sweet recipe prepared with carrots and milk. The combination of these ingredients make this dish yummy. The tasty fruits will also add to the flavor and texture of the kheer and add some dry fruits for some crunch.
  2. Pudina Rice:

    Pudina rice is a peppery flavored mint dish that is easy and quick to prepare. Refreshing taste of the rice will not need any accompaniment unless you want to add some yogurt in it. This healthy and simple dish does not require garlic or onion, so you can prepare it any time of the day during pitru paksha.
  3. Kaddu ki Sabzi:

    The combination of kaddu ki sabzi and poori is awesome. An easy and light recipe cooked thoroughly in a variety of masalas, you wouldn’t have to necessarily cook it with onions and garlic. Kaddu ki sabzi (pumpkin) and poori is the best during this period.
  4. Dal Palak:

    Dal Palak is just the right dish because spinach comes in this season. It is thinner in consistency, simple yet tasty. A warm and delicious dish with the goodness of lentils, spinach and mild spices, you can easily skip the ginger-garlic addition in the recipe.​
  5. Guar ki Phali:

    Guar is available now and is very easy to make. It is cooked with spices and yogurt. You wouldn’t have to spend a lot of time to prepare it. Combine moong dal or toor dal with it to make your meal wholesome.
  6. Bajre ki Khichdi:

    Khichdi made with bajra and moong dal can be a wholesome lunch for you. This recipe does not need any garlic or onion and can be made quickly. A small amount of ghee (a drop) on top will make it taste even better.
    A warm and comforting khichdi can be a complete lunch for you.
  7. Thapi Vadi:

    This traditional and tasty recipe is known by many names in different parts of Maharashtra. It is known as Masvadi , Patavadi, Besan Vadi, Pithlyachi Vadi. This snack, when combined with curry can also be served as a main dish.
  8. Shradh Special Thali:

    Last but not least, Brahmin food is very important on the day of Shraddha in the Father’s side. According to the scriptures, on the day of Shraddh, the fathers themselves present themselves as Brahmins and take food. Therefore, every devotee should make a Brahmin feast in the house on the day of Shraddha of his ancestors.

    These simple dishes are not only seasonally delightful but will also keep the essence of Shradh or Pitru Paksha intact; that is to keep it satvik and vegetarian.

Top 10 Famous Bhog Recipes To Offer Lord Ganesha | India Canteen

Ganesh Chaturthi is one of the most celebrated festivals in India. Originally it was associated with the states like Maharashtra and Karnataka but now it is celebrated all over India. Lord Ganesha, the lord of wisdom and prosperity, remover of obstacles and sorrows is welcomed with too much devotion for this 10 day celebration. During this festival, all the sweet shops line their counters with delicious variety of desserts like modaks, barfis and ladoos. For this 10 days celebration, devotees shower their beloved deity with the variety of prasads, bhog, and sing hymns in the Lord Ganesha’s praise. Through this festive season devotees prepare different type of favourite recipes of Ganesha on daily basis to please their beloved God. We enlist some popularly prepared bhog during this festive season of Lord Ganesha.

Here we have some famous and delicious bhog recipes offered to Lord Ganesha:

  1. Motichoor Ladoos:


    Motichoor laddos are favorite food of Lord Ganesha that is served as prasad after pujas. The word ‘motichoor’ literally translates to crushed pearls. These ladoos are so delicious and yummy having round shape made from fine, tiny balls of besan. This sweet recipe is associated with states like Rajasthan and Uttar Pradesh.

  2. Steamed Modak:


    Steamed Modak is a traditional prasad that is also considered to be one of the favourite dish of Lord Ganesha that makes for a decadent sweet dish and for this reason Ganesha is also known as Modakpriya. These dumplings are made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron.

  3. Puran Poli:


    Puran Poli is a sweet dish that has roti made of maida stuffed with sweet lentils and jaggery.  A popular dish in Maharastra, this makes for a delectable snack. Several Maharashtrian households offer bhog of Puran Poli to Lord Ganesha during these 10 days of celebration to seek his blessings.

  4. Ghee Rice:


    Ghee Rice is a famous prasad in Karnataka that consists of milk, cardamom, ginger-garlic, bay leaves & cloves that enhance the flavour and gives a rich taste along with generous amounts of clarified butter. Ghee rice is a perfect dish to accompany any type of curry recipe on any occasion.

  5. Peda:


    Pedas are also served after puja during Ganesh chaturthi and no compilation of bhog or prasad is ever complete with this favourite festive treat of India. These milk based soft and delicious balls are flavoured with pistachios and cardamom to give a perfect rich taste.

  6. Rava Ladoo:


    Rava Ladoos are another popular festive dish that are prepared during this time. These ladoos are a popular choice and most households have at least one variety ready to welcome their guests. Rava ladoo is a simple and easy recipe but still exotic made with roasted rava, coconut, ghee, sugar and nuts.

  7. Shrikhand:


    Shrikhand is a famous & healthy sweet recipe made of strained yogurt, and is popular across Maharashtra and Gujarat. It is topped with chunky nuts and raisins. This Ganesh Chaturthi, prepare bhog of shrikhand to offer your beloved Lord Ganesha with this delicious and all-time favourite festive treat.

  8. Fried Modak:


    Fried Modak is deep fried modak recipe with sweet, chewy coconut stuffing and very crispy and crunchy from outside covering. It is served to Lord Ganesha during these festive days.

  9. Chana Dal Burfi:


    Chana dal burfi or katli is another special sweet dish from Goa. These are so delicious in taste and melt in mouth with a hint of cardamom. This burfi made with soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk.

  10. Nariyal Ke Ladoo:


    To make the festival of Ganesh Chaturhi sweeter, Nariyal Ke Ladoo is a simple North Indian recipe that you can make easily for your family at home. This mouth watering sweet recipe is a great treat for those with a sweet tooth.

Independence Day: 29 Recipes From Different States

On August 15, 1947, India became independent, thus ending a great struggle that kept on for years. Since then, 15th August is celebrated as Independence day to commemorate Indian freedom.

This is India’s 72nd Independence Day. Today, India has 29 states and 7 union territories, thus giving India a rich legacy and diverse background. In 1947, the concept of states was missing. India was only divided into princely states and provinces. In that era, the concept of ‘States’ or Union territories was missing. Each province had to sign a treatie with British, thus giving them the reign of the region. Since Independence, 29 states have been added to the Republic of India. Telangana is the latest state to join the list. Each state has diverse culture and distinct culinary heritage. The cuisines of India range from Lucknow’s Awadhi cuisine, vegetarian snacks that are popular in Gujarat, Tamil Nadu’s Chettinad cuisine and Assam’s fish curries. There are so many flavours that you can enjoy and recipes that you can celebrate.

This 15th August, we have collected a list of 29 special dishes that are specific to different states.

  1. Jammu & Kashmir: Gushtaba

     

    Photo Courtesy: Cuisine of Karachi

    Jammu and Kashmir, which is also known as the Queen of India is famous for its natural beauty. The state has been praised by many poets throughout the centuries. There is one dish that is favorite of all and that is Gushtaba. It is a traditional delicacy in the state of Kashmir. Gushtaba is basically a spicy curry of meatballs that is prepared in yogurt gravy. It is a part of main course. And shines in the Wazwan of Kashmir. Other popular dishes of Kashmir include Rista, Rogan Josh, Dum Aloo and Yakhni.

  2. Himachal Pradesh: Dhaam

     

    Photo Courtesy: The Better India

    Himachal’s food has some great culinary dishes that are worth your time. If you want to begin experiencing the Himachal’s cuisine then you must start with Dhaam, a traditional meal prepared for festivals and special occasions. Dhaam is prepared using dal, rajma, kadhi, rice and curd.

  3. Haryana: Kachri Ki Sabzi

     

    Photo Courtesy: Youtube

    When we talk about Haryana, we think about abundance of ghee, milk and dahi. We don’t know much about local recipes of Haryana. That is why it is worth mentioning the name of kachri ki subzi. Kachri, which is commonly available resembles a small brown-colored lemon. Potatoes and other vegetables are mixed with Kachri to make Kachri ki sabzi. An equally popular dish is Kachri ki chutney which is very popular and is taken along with bajre ki roti and chach.

  4. Uttarakhand: Kafuli

     

    Photo Courtesy: RasoiTime

    Uttarakhand, which is comparatively newer state of India was formed in November 2000 when it became the 27th state of Indian Republic. There are many dishes that have become popular overtime. These include dubuk, bhaang ki chutney, kumaoni raita and gulgula. But the dish that stands out is Kafuli. Kafuli is a vegetarian dish that is prepared with methi leaves, palak and is loved by locals and outsiders alike. The dish is very nutritious too.

  5. Uttar Pradesh: Makhan Malai

     

    Photo Courtesy: TripHobo

    Uttar Pradesh is known for its Awadhi cuisine and is a paradise for foodies. Uttar Pradesh, which is India’s most populous state is famous for its kebabs, chaat pakodi and curries. But there is one dessert that you must try and that is Makhan Malai. If you try Makhan Malai, it can be a great experience. The dish is normally available in winter and is prepared with cream and milk.

  6. Karnataka: Bissi Bele Bath

     

    Photo Courtesy: Indian Recipes

    This is a very popular dish of Karnataka. This classic dish is prepared by mixing vegetables, tur dal and rice. The ingredients are mixed together with spices. The dish is full of nutrients and flavors.

  7. Kerala: Appam

     

    Photo Courtesy: Sanjeev Kapoor

    A soft and spongy pancake that is prepared with rice batter in a special round dish called appachatty. It is best served with Kerala stew which does not contain any chilli powder but contains green chilli and peppers in curry form.

  8. Tamil Nadu: Pongal

     

    Photo Courtesy: YouTube

    Pongal is a traditional dish of Tamil Nadu. A spice grown in Pongal festival, Pongal is very suitable for breakfast. Different varieties of this dish are enjoyed by the people of Tamil Nadu.

  9. Andhra Pradesh: Mamsam Curry

     

    Photo Courtesy: Swasthi’s Recipes

    Mamsam curry, which is a meat gravy is cooked in spicy hot sauces and is served with rice often. The dish is very famous in Andhra Pradesh and is famous for its fiery hot taste.

  10. Telangana: Servapindi

     

    Photo Courtesy: OurBrands

    Servapindi is a great breakfast dish. This pancake is prepared with peanuts, rice flour, chana dal and chilli. It is cooked in deep and round shaped pan. The next time you visit Telangana, you must try Servapindi.

  11. West Bengal: Kosha Mancho with Luchi

    Photo Courtesy: HungryForever

    This classic Bengali dish is something that you won’t be able to stay away from. Luchis are basically bengali pooris that are prepared with white flour. Papaya is used as a tenderiser for mutton in Kosha Mangho. The taste of the dish is really great.

  12. Assam: Aloo Pitika

     

    Photo Courtesy: PepperOnPizza

    This Assamese dish is eaten with dal and rice. The dish is prepared with mashed potatoes, coriander, mustard oil, salt and onion. This is a delicious and simple dish that is liked by all in Assam.

  13. Arunachal Pradesh: Thukpa

     

    Photo Courtesy: Ketchupp

    Thukpa is a very popular dish of Arunachal Pradesh. Thukpa is a soup that is prepared with vegetables, meat and noodles.

  14. Tripura: Berma

     

    Photo Courtesy: IndiaVivid

    A Tripuri meal is incomplete without Berma. Berma(Puti) is actually a dried and fermented dish. Although the flavor of the dish is not good, once it is cooked, you are really going to like it.

  15. Nagaland: Smoked Pork with Axone

     

    Photo Courtesy: Naro and Amu Bokato jokes – Blogger

    Axone, which is also known as ‘akhuni’ is used by all the residents of Nagaland. These fermented soyabeans are in the form of powder or cake. Axone, when combined with smoked pork serves as a favorite of people of Nagaland. It is loved by everyone.

  16. Mizoram: Bai soup

     

    Photo Courtesy: TripAdvisor

    Every Mizo People like and enjoy this dish, This Mizo Bai soup is a stew kind of dish made with Green leaves, assorted veggies, bamboo shoots and local herbs. Vegetarian and Non-vegetaraian, both can enjoy Mizo Bai soup.

  17. Manipur: Kangshoi

     

    Photo Courtesy: Twitter

    Kangshoi is a orgnic, simple and very healthy vegetable stew dish of Manipur. This dish made with green vegetables ,fish sauce, salt, ginger and garlic. This yummy dish served hot with white rice and Smoked fish.

  18. Jharkhand: Dhuska

     

    Photo Courtesy: Veg Indian Recipes

    Dhuska is a traditional dish of Jharkhand, known as fried rice bread. It is a festival recipe which is very easy to make. This dish is good for snacks and breakfast. Traditionaly it is made from the batter of boiled rice and chana dal, but if you want you can add some veggies too. Dhuska served along with spicy green chilli sauce.

  19. Bihar: Khajuria

     

    Photo Courtesy: Storypick

    Khajuria, which is also known as Thekua, is a type of dry sweet. This is a perfect indian cookies which is made as prasad during Chhat puja. It has a long self life without use of any preservation.

  20. Rajasthan: Pyaaz Kachori

     

    Photo Courtesy: Interesting Magazine

    Crispy, Flaky deep-fried kachories stuffed with onion filling are so delightful.Pyaaz Kachori is a kind of Rajasthani snack which is famous in Rajasthan as well as Delhi and UP. These Kachories served with spicy Dhaniya Pudina chatney. Pyaaz kachories are the perfect snack for mansoon season.

  21. Gujarat: Dhokla and Khandvi

     

    Photo Copurtesy: YouTube

    These are amazing dishes that are available throughout the year. These dishes are famous throughout Gujarat. You must try Dhokla with tamarind chutney. It is best consumed with toppings of chillies and fresh coriander. Khandvi is best served with ‘rai’ and ‘kadi patta’ on top.

  22. Maharashtra: Vada Pav

     

    Photo Courtesy: Crave Cook Click

    This is an authentic and famous dish of Maharashtra. It is filled with aloo tikki and masala and is also known as Batata Vada. It is a very filling street food.

  23. Goa: Bebinca

     

    Photo Courtesy: ItsGoa

    Bebinca, which is also known as Bibik is a pudding having seven layers. It is prepared from sugar, egg, ghee, yogurt and coconut milk. This is a native dish of Goa and is specially prepared on Christmas.

  24. Madhya Pradesh: Dal Bafla and Bhutte ka Kees

     

    Photo Courtesy: Veg Recipes of India

    Dal Bafla is a dish similar to Dal baati. The dish is cooked in boiling water and then it is dipped and baked in clarified butter. Bhutte ka kheez is cooked in skimmed milk and has a sweet taste. The best Bhutte ka kheez is found in Indore.

  25. Orissa: Dalma

     

    Photo Courtesy: EaseMyTrip Travel Blog

    Dal is a food that you can’t live without!!! If you really can’t live without dal, then you must try Dalma. This Dal comes with a twist. It is prepared with regular spices, moong dal, vegetables and does not contain garlic or onion.

  26. Chattisgarh: Muthiya

     

    Photo Courtesy: NDTV Food

    Muthiya is a dumpling from Chattisgarh that is used primarily for breakfast. This famous dish is prepared with rice batter, spices and steam.

  27. Meghalaya: Jadoh

     

    Photo Courtesy: HungryForever

    Jadoh is a red rice that is cooked with pork meat, chicken and fish. It is a popular dish of Khasi community.

  28. Sikkim: Momo

     

    Photo Courtesy: Watscooking

    Momos are everyone’s favorite. It is the best snack to have when you are on an evening outing. This variation of Momo is very popular and delicious. It has stuffings of vegetables, minced meat and cheese.

  29. Punjab: Amritsari Kulcha

     

    Photo Courtesy: Travelwhistle

    Amritsari Kulcha is famous for its preparation. It is prepared with flour dough and has many layers. It is filled with potato and is served with white butter.

Healthy Indian Breakfast Recipes

One of the most important meal in a day is breakfast. Some people tend to skip the breakfast due to shortage of time. But one should never miss this meal. In India, the breakfast is different for different states because of varying cuisines. For eg. In South India, uttapam, dosa and idli are popular. While in North India, there are different varieties of parathas that are popular.

Some people want simple breakfasts like toasts and eggs(omelette/scrambled). If you are a vegetarian, you can make paneer bhurji, tofu or besan chilla that goes well with toast. Another popular breakfast is aloo poori. There can be different ways of making aloo sabzi.

In this blog post, we share with you some of the best breakfast recipes:-

  • Rava Upma

     

    Photo Courtesy: Abu Dhabi

    Upma is a south Indian dish that is prepared with rava. Rava is also known as sooji(cream of wheat). Upma is normally served with coconut chutney, lemon pickle and lime slices. It can also be served plain. Some different kinds of Upma include Tomato UpmaOats UpmaIdli UpmaPoha UpmaBread Upma.

  • Rava Dosa

     

    Photo Courtesy: Cooking From Heart

    This is a very easy dosa recipe that is prepared with rice flour, semolina, flour and onions. It is a great option for breakfast. It is usually served with sambhar and coconut chutney. Besides rava dosa, some different types of dosas include Masala Dosa, Oats Dosa, Benne Dosa, Cheese Dosa, Neer Dosa, Sada Dosa.

  • Idli

     

    Photo Courtesy: Indobase

    This is a traditional breakfast that is prepared in every South Indian home. It is a very healthy and delicious breakfast. It is usually served with coconut chutney and sambhar. Some popular kinds of idli include Kanchipuram Idli, Ragi Idli, Poha Idli, Oats Idli.

Celebrate Holi With These Traditional Dishes

The Hindu festival of Holi is also known as the “Festival of colors”. The festival of Holi is a very important event in India. This year Holi will begin on March 1 and ends on March 2.

The festival has its origins in Asia but it is now celebrated throughout the world.

Whats unique about this festival is the tradition of spraying water and coloured powders on other people.

You will find a lot of images of this festival on Instagram. There are many prominent foods of Holi, that everyone must try. In this article, we have shared some traditional foods of Holi.

  • Gujiya 

    Photo Courtesy: देश प्रदेश 24×7

    These are small dumplings that look like small Cornish pasties. They taste sweet and are prepared with Maida having stuffing of khoya, coconut and dry fruits.

  • Dahi Vada 

    Photo Courtesy: Times of India

    The dahi vada is a snack that is deep fried. It can be served in thick yogurt and served with delicious herbs, flavours like chili powder.

  • Pakora 

    Photo Courtesy: Masala TV

    Pakoras are fried pieces of vegetables covered with batter. The pieces can be of spinach, potato, cheese, meat and vegetables.

  • Barfi 

    Photo Courtesy: Rehman Sweets & Bakery

    Barfi are delicious treats that are prepared with sugar, ground nuts, flour and condensed milk. They are cooked until they become solid, giving them sweet layer.

  • Phirni 

    Photo Courtesy:All Roads Lead to the Kitchen

    Phirni is also known as kheer in many parts of India. It can serve as a dessert or main meal.

  • Puran Poli 

    Photo Courtesy: Sabguru News

    Puran Poli originated in south of India. It is a sweet flat-bread. This is a traditional dish that is prepared with sugar and jaggery. Puran poli may also contain nutmeg and cardamom.

  • Papri Chaat 

    Photo Courtesy: Love Laugh Mirch

    This popular fast food from North India is very common during Holi. It is a popular Holi food prepared with crispy dough wafers and served with boiled potatoes, chickpeas, yogurt and tamarind chutney.

  • Chana Masala 

    Photo Courtesy: Hangout Goa

    The dish is prepared with a variety of chickpea called chana. It is commonly found in North India and the West. A lot of spices are added to chickpeas including mango powder, pomegranate seeds etc.

  • Bhaang 

    Photo Courtesy: Star of Mysore

    This is a favorite drink of Shiv Ji and very popular. Cannabis plants are crushed and combined with milk, spices, mango and refined butter. Bhaang is known for its liberating effects.

  • Shakkar Paara 

    Photo Courtesey: Notey

    This is a popular Holi dish. These are small, deep fried wheat flour pieces that are covered with sugar syrup to give it sweet taste.