Famous Recipes of Famous Places

LittiChoka may be the crown jewel of Biharicuisine, but that's not the only delicacy the East Indian state has to offer. With Nepal on top, Jarkhand to its right and  Uttar Pradesh  to its left, Bihar is a fairly large state with a majority of vegetarians and few meat and fish eaters. We reached out to Puja Sahu, the co-founder of Pot Belly, one of the first and most prominent Bihari restaurants in Delhi, to give us a brief overview of Bihari cuisine. What we heard left our appetite and taste buds craving for more. "Sattu (a mix of ground pulses and cereal) is one of the most commonly used ingredients in Bihari cuisine. It can be seasoned lightly with jeera (cumin) powder, coriander, salt and pepper, and used as a stuffing for paranthas, litti or as a paste. You can also use it to make drinks like Sattu ka Sherbat or the Sattu Cooler."

                                      Kerala Recipes The quintessential fish curry of Kerala comes with raw mango acidity and ground coconut paste in a orange-red gravy. Dried red chilly, coriander seeds and ground coconut is dry roasted and then ground in a stone pestle into a thick paste. Fish is marinated for a few minutes in salt and squeezed raw mango juice. The ground masala is then heated in water (can add some coconut milk to reduce the spice level), raw mango slices are added, a few curry leaves for flavour and finally the fish is added and brought to boil in a red clay pot closed with a red clay cover. One can finish with a few spoons of coconut water on the top for sweetness. Serve hot with red rice. More items can be added to the masala and the gravy, but the essence of the dish is these. Any type of sea fish can be used with this gravy, tastes best with oily fish like mackerel or sardines or bloody fish like fresh red tuna or fresh king fish or even shark. A comm

If one needed to explain Manipuri food in one word, it would be – healthy. The ingredients of Manipuri cuisines is mainly chilli and pepper thus making it devoid of any other form of masalas, thus rendering food organic and very healthy. They also do not use oil which is indeed a very positive effect on the body. 

. . uthara andhra region is the northeastern districts of sreekakulam, vizaynagaram and Visakhapattanam bordering Orissa state in Coastal Andhra. Cuisine of this area has its own distinctive flavours and unique taste, while it shares many similarities with Andhra region cuisine. The people of this region like to eat many of their foods sweeter than other regions of Andhra Pradesh. They often cook lentils in jaggery (referred to as  bellam pappu ) enjoyed with butter and steamed rice. They cook vegetables in gravies of  menthipettina kura  (fenugreek seed paste), avapettina kura  (mustard seed paste),  nuvvugunda kura  (sesame paste), etc.  Ullikaram  is another popular dish where vegetables or corn seeds are flavored in shallots or onion paste. Poori  and  patoli  is a favorite breakfast or festive dish. Patoli is soaked split black chickpeas (senagapappu or chana dal) ground to a coarse paste and seasoned in coriander seeds, onions and, at times, with cluster beans (g

. The contemporary vegetarian lunch and dinner plate in urban areas will have a combination of the following: Wheat Flat bread such as chapati or Ghadichi poli Boiled rice A salad or Koshimbir based on onions, tomatoes, cucumber etc. Papadum or related snacks A dry or fresh Chutney, Mango or lemon pickles A soup type aamti or varan preparation based on toor dal, other dals or Kadhi. When Usal is part of the menu, the aamti may be omitted. A vegetable preparation with gravy based on seasonal vegetables such as egg plants, Okra, potatoes, cauliflower etc. A dry vegetable preparation mainly based on leafy vegetables such as spinach Usal based on sprouted or unsprouted whole legumes Apart from bread, rice, chutney etc., the other items may be substituted with each other. Families that eat meat, fish and poultry may have a combination of vegetarian and non-veg dishes with rice and chapatis remaining as the staples. All the vegetable or non-veg items are essentially d

. Rajasthani famous food                                     Rajasthani  cuisine ( Hindi :  राजस्थानी खाना ) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. [1]  Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like  Bikaneri Bhujia ,  Mirchi Bada  and  Pyaaj Kachori . Other famous dishes include  Bajre ki roti  (millet bread) and  Lashun ki chutney  (hot garlic paste),  Mawa Kachori  from jodhpur, Alwar ka mawa,  Malpauas  from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar. [1]  Originating for the  Marwar  region of the state is the concept  Marwari Bhojnalaya , or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the  Marwari people

                                Karnataka famous recipes . The  cuisine of Karnataka  includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath,  Khara Bath ,  Kesari Bath , Benne dose, Neer Dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala Dose trace