BM # 39 Day : 29 State : Uttaranchal Picturesque state of Uttaranchal has a simple yet delectable cuisine. The food is extremely nutritious to suit the high energy requirements of the hilly and cold region. People of Uttaranchal basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic…
Rasse wale Aaloo , Kachori aur Kesari Mishthan …Uttar Pradesh Special
BM # 39Day : 28State : Uttar Pradesh When we talk of Uttar Pradesh I immediately connect with the Royal city of Lucknow. The city had royal kitchens and the dum pukht cuisine started from this state. Some of the best Dum Biryanis are served here .Lucknow is also famous for its mouthwatering kebabs.These kebabs…
Bangwi – Tripura Special
BM # 39Day : 27State : Tripura Today we shall cook from Tripura. This is located on the eastern side and is famous as “Queen of Eastern hills”. It is nestled in the lush green hills, has beautiful valleys and transparent waterscapes which causes a magnetic spell on the tourists and visitors. The Tripuri’s are…
Vada Curry with Dosa – Tamil Nadu Special
BM # 39 Day : 26State : Tamil Nadu Rice is the major staple food of most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice, served with sambar, dry curry, rasam, kootu and thayir (curd, but as used in India refers to yogurt) . Breakfast usually includes idli, pongal,…
Momos with Thukpa – Sikkim Speciality
BM # 39Day : 25State : Sikkim Sikkim is India’s second smallest state, first being Goa. It is located in the Himalayan region. This state is the least populated. It also represents a confluence of diverse peoples and cultures.It is home to the Lepcha tribe, thought to be Sikkim’s original inhabitants. The Bhutias who migrated…
Sattu – Rajasthan Speciality
BM # 39Day: 24State: Rajasthan Rajasthan is the neighboring state of Gujarat and one of my favorite cuisine hails from this state. I have grown up with lot of Rajasthani friends and some how till date click with the people of this community. Even though I have always attended their festivals and had their special…
Dhuli Urad ki Daal te Danthal de sabzi – Punjab da Khana
BM # 39Day : 23State : Punjab The term Punjab comprises two words: “punj meaning five and ab meaning water, thus the land of five rivers. After the partition of India in 1947, the Punjab province of British India was divided between India and Pakistan. The Indian Punjab was divided in 1966 with the formation…
Brinj with Onion Raita – Pondicherry Special
BM # 39 Day : 22 State: Pondicherry Puducherry, formerly known as Pondicherry is a Union Territory of India formed out of four enclaves of former French India. It is also known as “The French Riviera of the East.The union territory of Pondicherry in the country of India was a French settlement for a long…
Badi Choora, Pakhala Bhat , Chuda Ghasa – Orissa Special
BM # 39 Day : 21 State : Orrisa We start with the third week of this long marathon and today it Oriya Cuisine. Cuisine of eastern state of Orissa is simple, just like the inhabitants of the state.The food pattern is largely the same as that seen in the neighboring states of Bihar and West Bengal.…
Pumpkin Oambal – Nagaland Special
BM # 39 Day : 20 State: Nagaland On the 20th day we are cooking from Nagaland. The information of this state gave me extreme shocks…read on…. The Naga cuisine is primarily non-vegetarian, although vegetables are included in the cooking. The food is extremely hot and spicy as the Nagas use Naga King Chilli…