Lucknow is a land of mouth-watering dishes, where every street and lane smells of good food. It’s the city of Nawabs, where meat takes the centre stage. Amidst the laziness of the atmosphere, if there is one thing that can make anyone energetic it’s the ‘Lakhnowi food’, which is an experience that you must have once in your life. When we talk about Awadhi cuisine or the Lakhnowi food, Tunday Kebabs top the list because of its mouth-watering taste and deliciousness. However, there is more to Lakhnowi food than these kebabs.&nbsp;<div>NINE MouthWatering Dishes that you just cannot miss when in LUCKNOW </div><div>1. Galauti Kebab -&nbsp;Galawati Kebab or Galauti Kebab is a special delicacy which was once made exclusively for a&nbsp;Nawab in Lucknow. Galawati means melt in your mouth, and the dish does exactly that. Once finely ground meat and unripe papaya is marinated, a mixture of spices is added to the dish. This one must be high on your must try from Lucknow!</div><div>2. Boti Kebab -&nbsp;Tender pieces of meat heated under intense heat, Boti Kabab is&nbsp;one finger-licking&nbsp;starter you should definitely not miss! A&nbsp;popular Mughlai recipe, this is one the many&nbsp;famous kababs that Lucknow has to offer.</div><div>3. Rogan Josh -&nbsp;Rogan Josh - even the words make you go weak in the knees!&nbsp;Soft meat in spicy curry, this delicacy&nbsp;warms you up from the inside. Even though you might get it in&nbsp;Delhi or Mumbai,&nbsp;you haven't really tasted it if you haven't tried it in&nbsp;the City of Nawabs!</div><div>4. Lucknowi Biryani -&nbsp;This sumptuous dish is straight from the streets of Lucknow. The rice is&nbsp;cooked separately in garden-fresh spices and the marinated chicken is added later. This technique infuses just the&nbsp;right amount of flavour in the dish and the final product is something that&nbsp;you just cannot resist.</div><div>5. Paya Ki Nihari -&nbsp;Lamb trotters broth, Lucknowi Payai Ki Nihari is a slowly-cooked dish usually prepared overnight for 6-7 hours.&nbsp;<span style="background-image: initial; background-position: 0px 0px; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">Nahar is an&nbsp;Urdu word which means morning, hence&nbsp;the dish usually sells&nbsp;like hot cakes for&nbsp;breakfast.</div><div><span style="background-image: initial; background-position: 0px 0px; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">6. Sheermals -&nbsp;A sweet naan, this one is baked in tandoor and goes well with anything&nbsp;spicy! Sheermals are made with&nbsp;<span style="background-image: initial; background-position: 0px 0px; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">warm milk which is sweetened with sugar and generally&nbsp;flavoured&nbsp;with saffron.&nbsp;Totally&nbsp;mouth-watering, this!</div><div><span style="background-image: initial; background-position: 0px 0px; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">7. Malai Ki Gilori -&nbsp;If you&nbsp;have a sweet tooth, sink your teeth in the oh-so-soft Malai Ki Gilori in Lucknow! Savour&nbsp;it melting in your mouth within seconds and we are sure&nbsp;you won't be able to stop&nbsp;at just one!</div><div>8.&nbsp;Prakash Ki Kulfi -&nbsp;Last but definitely not least, make sure you end your Lucknow sojourn with Prakash Ki Kukfi - &nbsp;because&nbsp;if&nbsp;heaven came in colours, yellow would be the one! So special is the kulfi that the shop&nbsp;serves only Kulfi Faluda! Served in front of you in seconds, its&nbsp;flavour&nbsp;is perfect and leaves you wanting for more.</div><div><span style="background-image: initial; background-position: 0px 0px; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline;">9. Lucknowi Paan -&nbsp;No meal is complete if you don't end it up with paan. And&nbsp;don't you dare think of the Lucknowi paan&nbsp;as just another paan! Paan lovers would be in a for a treat because this&nbsp;paan is more&nbsp;than just patta, supari and gulkand put&nbsp;together. It is an experience in itself and if you haven't tasted it,&nbsp;you are missing out on&nbsp;life!</div><div> </div>

The specialty of luscious Lucknow food lies as much in the way of cooking as in the items used to prepare the dishes.

LUCKNOW(Both)

2 X Pack of 4 - Mutton Galauti Kebab, Tundey Aminabad Lucknow

4 X Pack of 4-Mutton Galauti Kebab, Tundey Aminabad Lucknow

Chicken Keema(1Kg)-Tundey Kebabi,Aminabad(Lucknow)

Mutton Keema(1 Kg)-Tundey Kebabi, Aminabad(Lucknow)

Chicken Masala(2 Pieces)-Tundey Kebabi,Aminabad(Lucknow)

Mutton Korma(4 Pieces)- Tundey Kebabi, Aminabad(Lucknow)

Chicken Biryani(4 Pieces)-Tunday Kababi, Aminabad(Lucknow)

Chicken Biryani(2pieces)-Tunday Kababi, Aminabad(Lucknow)

Mutton Biryani(4pieces)-Tunday Kababi, Aminabad(Lucknow)

Mutton Biryani(2pieces)-Tunday Kababi, Aminabad(Lucknow)

Fish Tikka(8 pieces)-Tunday Kababi, Aminabad(Lucknow)

Chicken Malai Tikka(FULL)- Tunday Kababi, Aminabad(Lucknow)

Chicken Tikka Kebab(Full)-Tunday Kababi, Aminabad(Lucknow)

Chicken Tangdi Kebab(2 pieces)-Tunday Kababi,Aminabad(Lucknow)

Roasted Chicken full-Tunday Kababi,Aminabad(Lucknow)

Mutton Galauti Kebab (Four pieces)- Tundey Kababi, Lucknow

ADI SREE HARI MISTHAN BHANDAR - KOLKATA

Al Hussain Sheermal - LUCKNOW

BAWARCHI - Nallakunta (HYDERABAD)

Beera Chicken - Majitha Road AMRITSAR

Bhaghat Misthan Bhandar - JAIPUR

Bhape Da Dhaba - DELHI

Bharawan Da Dhaba - Amritsar

Cafe Bahar - HYDERABAD

Ganguram - KOLKATA

Grill-9 - HYDERABAD

K C DAS SWEETS - KOLKATA

Kake Da Hotel - DELHI

Kasturi - KOLKATA

Keasar Da Dhaba - Chowk Passian AMRITSAR

Laxmi Misthan Bhandar - JAIPUR

MOTI MAHAL - OLD DELHI Daryaganj

Makhan Fish - AMRITSAR

Martin's Corner - GOA

Mughlai Dasterkhwan - LUCKNOW

Muhammadi - Chandpole Bazar JAIPUR

Nalin Chandra Das and Sons - KOLKATA

Naushijaan - Hazratganj LUCKNOW

Old M M Khan - Ramganj Bazar JAIPUR

PARADISE WORLD FAMOUS BIRYANI - HYDERABAD

Paragon - KOCHI

Periyar Kitchen - KOCHI

Rawat Misthan Bhandar - JAIPUR

Rayaseema Ruchulu - HYDERABAD

Sakhawat - Qaiser Bagh Avenue LUCKNOW

Shadab - HYDERABAD

Shah Ghouse Cafe - HYDERABAD (Tolichowki)

The Bhoj Company - KOLKATA

Tundey Kebabi - Aminabad LUCKNOW

Wahid Biryani - Aminabad LUCKNOW

Ahmedabad, in western India, is the largest city in the state of Gujarat. The Sabarmati River runs through its center. On the western bank is the Gandhi Ashram at Sabarmati, which displays the spiritual leader’s living quarters and artifacts<div>Often known as the ‘Jewel of Western India’, Ahmedabad, Gujarat is also famous for its lip-smacking platters, along with its diverse heritage. Although the long coastline ensures a large variety of seafood, the influence of Jain culture and philosophy makes the region a predominantly vegetarian one, barring a few communities. The cuisines here are not only varied and delicious but also high in nutritional value. Diverse cooking styles and combinations of spices are employed in the preparation of different dishes, making each one unique. </div>

Ahmedabad, in western India, is the largest city in the state of Gujarat. The Sabarmati River runs through its center. On the western bank is the Gandhi Ashram at Sabarmati, which displays the spiritual leader’s living quarters and artifacts

AHMEDABAD - (Both)

Amritsar&nbsp;is also known for its spicy and succulent array of dishes that include channabhatura, multi layered parathas, mutton tikka, barbecued chicken, seekh kabab and fried fish. Its&nbsp;cuisine&nbsp;also includes sweets like gur ka halwa, pinnis and balushahis.<div>Amritsar&nbsp;is synonymous with the Kulcha. The maida roti, filled with a spiced mixture of potatoes, cauliflower, paneer, and special masalas, cooked in a tandoor, and served with a generous helping of butter or ghee, is the best&nbsp;food&nbsp;in&nbsp;Amritsar. </div><div>DISHES MUST TRIED FROM AMRITSAR</div><div>1. Amritsari Kulcha -&nbsp;The choice of breakfast in Amritsar also happens to be the most famous dish to be originated in the city—Amritsari kulcha. Stuffed with potato or cottage cheese and baked to a golden crisp in the tandoor, the hot kulchas are crumbled by hand until flaky and topped with a generous helping of desi ghee. Served with a side of chole and spicy chutney, kulchas are a must-have. While most spots serve this dish, Kulcha Land has some of the best. Operational since before the Partition in Lahore and later in Amritsar, Kulcha Land has been dishing out this delight for four generations now.</div><div>2.&nbsp;Chole Puri and Pinni - Another Punjabi breakfast staple from Kanha Sweets, the puris are fried in pure ghee, and served with chole and a tangy potato curry. They also serve pinnis to satiate sweet cravings, prepared with lentil and jaggery, pinnis are rich and delectable.</div><div>3.&nbsp;Makki di roti and sarson da saag -&nbsp;A winter speciality, the smooth and ghee-soaked saag is made of mustard leaves fresh off the farm, and is served with wholesome corn-flour rotis at Bharawan da Dhaba. Located in the old town, which is a 10-minute walk from the Golden Temple, Bharawan da Dhaba has been around since 1912, and serves some great vegetarian fare.</div><div>4.&nbsp;Mah ki dal -&nbsp;If there’s one eatery in Amritsar that rivals all others in popularity, it’s the hole-in-the-wall Kesar da dhaba. Founded in 1916 in Sheikhupura, Pakistan, and then reopened in Amritsar after the Partition, this legendary dhaba has hosted the who’s who of India, from Lala Lajpat Rai and Jawaharlal Nehru to Rajesh Khanna and Yash Chopra. The specialty here is the mah ki dal—a preparation of whole black gram lentils that is simmered for 12 hours and served with lachcha paratha or butter naan.</div><div>5.&nbsp;Amritsari fish tikka -&nbsp;Amritsar is not all about vegetarian food. The fish tikkas here are fresh, perfectly spiced and sprinkled with masala. Another must try here is the fried sangara (fried fish)</div><div>6.&nbsp;Ghee roast chicken -&nbsp;A stone’s throw from Makhan, Beera Chicken House is another must-visit for non-vegetarian food. The whiff of roasted chicken being basted with pure ghee lingers around here. The taste of the ghee roasted chicken, with a texture so soft that it falls off the bones, will more than make up for it.</div><div>7.&nbsp;Mutton Chaap -&nbsp;Some of the best joints in Amritsar are decrepit structures tucked away from your sight. Adarsh, too, belongs to the same brigade.&nbsp;A&nbsp;plate of their mutton chaap is worth to taste—slow cooked, shallow fried, spicy, tangy, and tender.</div><div>8. Jalebi -&nbsp;An easy-to-miss rundown shop, Gurdas Ram Jalebi Wala has only two things on its menu—gulab jamuns and jalebis. But it does such a good job with the both of them that you’ll find it hard to choose. The jalebis, though, are a sure win. Fried piping hot in a wok full of desi ghee and dipped in a syrup that is just the right amount of sweet, the jalebis are a good way to end your culinary adventures.</div>

Punjabi cuisine is a culinary style originating in the Punjab. This cuisine has a rich tradition of many distinct and local ways of cooking.

AMRITSAR(Pickup)

Bangaloreans are fundamentally foodies. When you live in a town whose name literally translates to ‘Town of Beans’ you’ve got to love food! Changing nature of food consumption patterns and the culture of eating out in Bengaluru refer to certain features of life in the city: the tech-savvy young population, the nature of work and changing lifestyles, heavy advertising of food and by the food industry, the growing number of migrants, and above all changing family and gender relationships. Multiculturalism and cosmopolitanism have radically transformed both eating and cooking habits. There has been an increase in the number of people claiming to be ‘foodies’, or wanting to experiment with food and be adventurous in exploring new kinds of food.

Bangaloreans are fundamentally foodies. When you live in a town whose name literally translates to ‘Town of Beans’ you’ve got to love food! 

BANGALORE - Service

Along with Konark and Puri,&nbsp;Bhubaneswar&nbsp;makes the golden triangle in the state of Odisha. It is also&nbsp;famous&nbsp;for its applique works, food, and festivals, which are celebrated around the year. This city is most known for hosting the Car Festival, Ratha Jatra which amasses flocks of devotees from in and around Odisha.&nbsp;Along with Konark and Puri,&nbsp;Bhubaneswar&nbsp;makes the golden triangle in the state of Odisha. It is also&nbsp;famous&nbsp;for its applique works, food, and festivals, which are celebrated around the year.<div>Odia love food, owing the importance of it in the religious culture of the state. Odia cuisine is very simple yet delicious, prepared in little or no oil which gives out the flavors of the spices that are sparingly used themselves.The spread is vast and is very easy on the palate. Odia love food, owing the importance of it in the religious culture of the state.Odia cuisine is very simple yet delicious, prepared in little or no oil which gives out the flavors of the spices that are sparingly used themselves.The spread is vast and is very easy on the palate.</div><div style="outline: none;">Rasagulla-The sweet which melts the gods. Known in ancient Odisha as Kheera Mohana, it is one of Lord Jagannath’s favourite sweet. During the ritual Niladri Bije – When the Lord returns to the temple after the Chariot Festival, he woos his consort Goddess Lakshmi with a bowl of Rasagulla. The dish is made from Cottage Cheese which are rolled into round shape by hand and boiled in sugar syrup</div>

Along with Konark and Puri, Bhubaneswar makes the golden triangle in the state of Odisha. 

BHUBNESHWAR - (Both)

Chandigarh, the capital of the northern Indian states of Punjab and Haryana, was designed by the Swiss-French modernist architect, Le Corbusier. His buildings include the Capitol Complex with its High Court, Secretariat and Legislative Assembly, as well as the giant Open Hand Monument. The nearby Rock Garden is a park featuring sculptures made of stones, recycled ceramics and industrial relics.

CHANDIGARH - SERVICE

Chennai, on the Bay of Bengal in eastern India, is the capital of the state of Tamil Nadu. The city is home to Fort St. George, built in 1644 and now a museum showcasing the city’s roots as a British military garrison and East India Company trading outpost, when it was called Madras. Religious sites include Kapaleeshwarar Temple, adorned with carved and painted gods, and St. Mary’s, a 17th-century Anglican church.

CHENNAI - (Both)

Food culture&nbsp;in&nbsp;Delhi&nbsp;is a mixture of North Indian&nbsp;food, Mughlai Cuisines, Punjabi&nbsp;food&nbsp;and mouth-watering street&nbsp;food. It also includes a variety of cuisines from different parts of India.&nbsp;<div>The Turko -Afghan invaders of
Delhi were fond of lamb and poultry but
their food was not very spicy, and
peppercorns were used to liven a dish. The
Mughals, who came thereafter, favoured
various types of meat with ghee, curds &amp;
spices. They were fond of fruits and they
imported grapes and musk melon from
central-Asia. What is today termed
"Mughlai food” in Delhi has little
resemblance to what the emperors ate. It is a
blend of Punjabi &amp; Mughlai cuisine,
standardized so much it tastes same all over
the city</div><div>Delhi has people from different parts
of India, thus the city has different types of
food traditions; its cuisine is influenced by
the various cultures. It was once the capital
of the Mughal Empire, and it became the
birthplace of Mughlai cuisine. Punjabi food
is also very much popular due to dominating
Punjabi communities. Delhi cuisine
comprises all types of dishes. Centuries of
global trade, colonization and conquest have
made the city one of the most multicultural
cities in the world &amp; made Delhi, the mecca of
multicultural cuisine,&nbsp; </div>

Delhi has always been fond of its food and hospitality. The earliest recorded evidence could be found in Medieval documents of the Delhi Sultanate.

DELHI (NCR)- Both

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine.<div style="border-radius: 0px; line-height: 36px; margin: auto; text-shadow: none; padding-bottom: 20px;">The cuisine of Goa is a delicious reflection of its history and heritage. It is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. No other cuisine in India can claim such&nbsp;contrasting influences.&nbsp;Seafood, coconut milk, rice, and local spices are main ingredients of&nbsp;Goan cuisine. Being a state with a tropical climate, the spices and flavours are intense. Use of kokum is another distinct feature.&nbsp;Goan food&nbsp;is considered incomplete without fish, Rice and fish-curry is the staple of most Goans.</div><div style="border-radius: 0px; line-height: 36px; margin: auto; text-shadow: none; padding-bottom: 20px;">Kingfish (Vison or Visvan) is the most common delicacy. Others include Pomfret, Shark, Tuna and Mackerel. Among the shellfish are Crabs, Prawns, Tiger Prawns, Lobster, Squid and Mussels.The Portuguese have had a pronounced influence on Goan cuisine. They introduced Potatoes, Tomatoes, Pineapples, Guavas and Cashews. But the most significant contribution is the introduction of the spicy Peri-Peri Chilli, which is the most important part of Goan spices.<div style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 36px;">Goan cusines includes a wide variety of preparations:<ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Fish curry called Humann and rice, also known as Kadi or Ambot</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Fried fish</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Fish Suke or Dhabdhabit – Dry spicy preparation of fish, eaten as a side dish</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Fish Udid Methi or Uddamethi – Type of curry consisting of fenugreek and mackerel. A vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy such as pieces of raw mango) and fenugreek</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Kismur – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Dangar or fish cutlets</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Kalputi – It is a dish prepared normally from the head of a large fish, onions and coconut</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Bhaji or Shak made of different vegetables and fruits</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Khatkhate</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Tondak - made of beans and cashew nuts</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Solachi Kadhi - A spicy coconut and kokum curry</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Ambot tik – A sour curry dish prepared with either fish or meat</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Balchão – A curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chilli</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Canja de Galinha – A type of chicken broth served with rice and chicken, and is originally a Goan recipe</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Chamuça – A Goan derivative of the samosa</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Feijoada – A stew brought by the Portuguese</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Xacuti – Goan curry made with roasted grated coconut with pieces of chicken</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Samarein Chi Kodi – Goan curry made with fresh and dried prawns</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Patoleo or Patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Sanna – A dry rice cake, considered to be a Goan variant of idli</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Solantule Kodi – A spicy coconut and kokum curry</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Vindaloo – A spicy curry where the name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand, unrelated to aloo (potato)</li></ul><ul style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px; text-align: justify;"><li class="font-li" style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 28px;">Bebik (Bebinca) – A pudding traditionally eaten at Christmas</li></ul></div></div><div> </div>

Goan food is at the heart of this menu, but it's also scattered, somewhat incongruously from a purists' point of view with each dish makes use of traditional Goan ingredients.

GOA(Pickup)

<div>Guwahati is a sprawling city beside the Brahmaputra River in the northeast Indian state of Assam.&nbsp;Guwahati&nbsp;can also be considered as the gateway to northeast India. From picturesque locations to holy sites, the city has plenty to offer to travellers. Plus, the culinary landscape here is unparalleled—the city features cuisines from all the northeastern states, including Assamese, Naga and Meghalayan food.&nbsp;</div>

Guwahati is a sprawling city beside the Brahmaputra River in the northeast Indian state of Assam. 

GUWAHATI - (Both)

Hyderabadi cuisine, also known as&nbsp;Deccani cuisine, is the native cooking style of the&nbsp;<a href="https://en.wikipedia.org/wiki/Hyderabadi_Muslims" title="Hyderabadi Muslims" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Hyderabadi Muslim</a>s, the&nbsp;<a href="https://en.wikipedia.org/wiki/Haute_cuisine" title="Haute cuisine" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">haute cuisine</a>&nbsp;of Hyderabad began to develop after the foundation of the&nbsp;<a href="https://en.wikipedia.org/wiki/Bahmani_Sultanate" title="Bahmani Sultanate" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bahmani Sultanate</a>, and the&nbsp;<a href="https://en.wikipedia.org/wiki/Qutb_Shahi" class="mw-redirect" title="Qutb Shahi" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Qutb Shahi</a>&nbsp;dynasty centered in the city of&nbsp;<a href="https://en.wikipedia.org/wiki/Hyderabad" title="Hyderabad" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Hyderabad</a>&nbsp;promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the&nbsp;<a href="https://en.wikipedia.org/wiki/Nizams_of_Hyderabad" class="mw-redirect" title="Nizams of Hyderabad" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nizams of Hyderabad</a>&nbsp;as it began to further develop under their patronage.The Hyderabadi cuisine is an amalgamation of Mughal, Turkish, and Arabic&nbsp;along with the influence of the native&nbsp;Telugu&nbsp;and Marathwada&nbsp;cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.The modern cuisine was evolved during the&nbsp;<a href="https://en.wikipedia.org/wiki/Nizams" class="mw-redirect" title="Nizams" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nizams</a>&nbsp;in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since&nbsp;<a href="https://en.wikipedia.org/wiki/Indian_Rebellion_of_1857" title="Indian Rebellion of 1857" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">1857</a>. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from the&nbsp;<a href="https://en.wikipedia.org/wiki/Hyderabadi_Biryani" class="mw-redirect" title="" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Hyderabadi Biryani</a>&nbsp;and&nbsp;<a href="https://en.wikipedia.org/wiki/Hyderabadi_Haleem" class="mw-redirect" title="Hyderabadi Haleem" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Hyderabadi Haleem</a>.&nbsp;Til ke chatuni&nbsp;with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to create&nbsp;Sheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of&nbsp;<a href="https://en.wikipedia.org/wiki/Nizams" class="mw-redirect" title="Nizams" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nizams</a>, today that had become an integral part of cuisine.Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of&nbsp;<a href="https://en.wikipedia.org/wiki/Telangana" title="Telangana" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Telangana</a>&nbsp;and the regions of&nbsp;<a href="https://en.wikipedia.org/wiki/Marathwada" title="Marathwada" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Marathwada</a>&nbsp;(now in Maharashtra) and&nbsp;<a href="https://en.wikipedia.org/w/index.php?title=Kalyana-Karanataka&amp;action=edit&amp;redlink=1" class="new" title="Kalyana-Karanataka (page does not exist)" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Kalyana-Karanataka</a>&nbsp;(now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and&nbsp;<a href="https://en.wikipedia.org/wiki/Aurangabad,_Maharashtra" class="mw-redirect" title="Bahmani Sultanate" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Aurangabad</a>&nbsp;(<a href="https://en.wikipedia.org/wiki/Naan_Qalia" class="mw-redirect" title="Naan Qalia" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Naan Qalia</a>),&nbsp;<a href="https://en.wikipedia.org/wiki/Parbhani" title="Parbhani" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Parbhani</a>&nbsp;(<a href="https://en.wikipedia.org/w/index.php?title=Biryani_and_Tahari&amp;action=edit&amp;redlink=1" class="new" title="Biryani and Tahari (page does not exist)" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Biryani and Tahari</a>),&nbsp;<a href="https://en.wikipedia.org/wiki/Bidar" title="Bidar" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bidar</a>&nbsp;(<a href="https://en.wikipedia.org/wiki/Kalyani_Biryani" class="mw-redirect" title="Kalyani Biryani" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Kalyani Biryani</a>) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the&nbsp;<a href="https://en.wikipedia.org/wiki/North_Indian_cuisine" title="North Indian cuisine" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">North Indian cuisine</a>.

The blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyderabad state), resulted in a dish called the Hyderabad Biryani.

HYDERABAD(Both)

Imphal is the capital of Manipur, a state in northeastern India. On the Imphal River, Kangla Fort was once the seat of local rulers, and now houses relics. On the south side of the centuries-old Polo Ground, Manipur State Museum has displays including tribal artifacts and a large royal boat. Next to the former Royal Palace, Shri Shri Govindaji Temple has twin domes, a large hall and shrines to Hindu gods.&nbsp;

IMPHAL - (Pickup)

Indore is a city in west-central India. It’s known for the 7-story Rajwada Palace and the Lal Baag Palace, which date back to Indore’s 19th-century Holkar dynasty. The Holkar rulers are honored by a cluster of tombs and cenotaphs at Chhatri Baag. The night market Sarafa Bazar sells street food.<div>Indore is known&nbsp;as the commercial capital of central India. ...&nbsp;Indore&nbsp;is famous for its street&nbsp;food&nbsp;hubs like Chhappan Dukan and Sarafa Bazar that serve up everything from local specialties like Bhutte ka kees, Poha, Jalebi, Malpua, Garadu to North Indian, South Indian, Chinese and Italian cuisines. </div>

Indore is a city in west-central India. It’s known for the 7-story Rajwada Palace and the Lal Baag Palace, which date back to Indore’s 19th-century Holkar dynasty.

INDORE - (Both)

One of the most delightful aspects of a visit to the ‘pink city’ is the culinary delights of Rajasthan, the main cuisine of Jaipur. The capital of Rajput kings had an impressive array of mouth-watering delights, kept closely guarded by the royal chefs. Some of them have been passed on through generations, sadly the rest have been lost.As a matter of prestige the royal cooks were encouraged to experiment and serve unusual dishes to guests. Legends tell tales of cooks trying to impress their guests by presenting at least one unforgettable item on the menu. The royal guests were served savory dishes made from stuffed camels, goats and peacocks. The food was served in gold and silver utensils, scores of utensils used each serving.Jaipur is a city of royalty, a land which has served rich food to the Kings and queens of the royal family. The imperial kitchens of Rajasthan used to employ ‘Khansamas' (the royal cooks) to make the best gastronomy. The Pink city still serves the best delicacies to its residents and tourists. If you are planning a trip to Jaipur, leave your worries aside as the city has myriad number of restaurants. Almost all the restaurants serve every type of cuisine, so you need not to think about what to eat.Jaipur is famous for its Dal Batti, Churma, Mawa Kachori, Ghewar, Mirchi Bada, Rajasthani Subji and different kinds of Chapattis.Typical dishes include Dal Baati Churma, Missi Roti. Sweet dishes include Ghevar, Feeni, Gajak, Chauguni ke laddu, Moong Thal.Dal Baati choorma, popular name for a preparation comprising Dal and Baati, is a very well known dish of Rajasthan.Recognized as a Rajasthan speciality, Dal-baati-choorma is a wholesome Rajasthani meal. Dal, or lentil curry, is served with Baati, a roundel of stuffed flour that's baked in a charcoal fire or oven. Choorma is a sweet dish made with flour, jaggery or sugar and ghee.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<div> </div><div>Baati is basically hard bread made up of wheat powder commonly known as aata. First we mesh wheat powder with little bit of salt and water. Then we prepare tennis ball size round balls of this mixture and put it in well heated cow dung cake. After it gets brown color it’s been taken out and stuffed in Ghee. Baati comes in varieties acts as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat flour, millet or a mix of maize and wheat flour, with loads of ghee.There is also an unending variety in churma – the color of which depends on the ingredients.</div>

One of the most delightful aspects of a visit to the ‘pink city’ is the culinary delights of Rajasthan, the main cuisine of Jaipur. The capital of Rajput kings had an impressive array of mouth-watering delights, kept closely guarded by the royal chefs. Some of them have been passed on through generations, sadly the rest have been lost.

JAIPUR (Both)

Kochi (also known as Cochin) is a city in southwest India's coastal Kerala state. It has been a port since 1341, when a flood carved out its harbor and opened it to Arab, Chinese and European merchants. Sites reflecting those influences include Fort Kochi, a settlement with tiled colonial bungalows and diverse houses of worship. Cantilevered Chinese fishing nets, typical of Kochi, have been in use for centuries.&nbsp; Besides its historical significance and many tourist attractions, one aspect that makes&nbsp;Kochi&nbsp;truly unique is its&nbsp;food&nbsp;culture.&nbsp;Bestowed with the sobriquet, the Queen of the Arabian Sea, Kochi is perhaps the best example of how cultural exchanges leave a long-lasting trace in India which are then seamlessly interwoven into the local cultural fabric.<div>SOME OF THE FAMOUS FOODS OF KOCHI</div><div><ul><li>Puttu Kadala -&nbsp;A quintessential dish in almost every household in Kerala,&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Puttu&nbsp;is a preparation of ground rice, layered with coconut shavings (and sometimes banana), and then steamed; while&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Kadala&nbsp;curry comprises&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">kala chana&nbsp;or black chickpeas cooked in roasted coconut gravy</li><li>Thattu Dosa -&nbsp;&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Thattu dosa&nbsp;is rather thick. But its humility is perhaps what makes it a street favourite—that accompanied with simple&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">chammanthi&nbsp;(chutney) will fill your stomach as well as your heart.</li><li>Kulukki Sarbath -&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Kulukki Sarbath&nbsp;is their gift to the world. A local lemonade with a twist, the&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">sarbath&nbsp;is filled with<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">&nbsp;khus-khus&nbsp;seeds, served after being vigorously shaken by the seller—often with elaborate gesticulations. In fact, the word “kulukki” in Malayalam means “shaking”.</li><li>Kappa Boti -&nbsp;A dish that is originally quite local to Thrissur, the delectable combination of&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Kappa&nbsp;(mashed tapioca) and&nbsp;<span style="outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; line-height: inherit;">Boti&nbsp;(goat’s gizzards) is one that will sweep most non-vegetarians off their feet. The dish is so loved in Kochi that you’ll find it in most restaurants in the city.</li><li>Meen Molagita Curry -&nbsp;A hyper-local delicacy that you won’t find elsewhere in the world,&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">Meen Molagita&nbsp;curry translates to a fish curry doused in chillies.&nbsp;In reality, it comprises smoked freshwater fish with chillies and coconut milk. People head to Kochi sometimes for the sole purpose of trying out this dish—such is its flavourful charm.</li><li>Naadan Biriyani - Speaking about best delicacies in Kochi, how can one miss&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">Biriyani—the&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">naadan, or traditional one.While countless outlets in the city will answer all your&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">Biriyani&nbsp;cravings, we have this quaint yet iconic eatery named Kayees Rahmathulla Hotel in Mattancherry, whose simple, wood-fired preparation, is one that you mustn’t miss.</li><li>Fish Molly - Yet another classic delicacy from Kochi, Fish Molly or&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">fish molee, enjoys quite a fan following across the world. Always on demand by tourists, the versatility of this dish is in its mild flavours, unlike most fish curries in Kerala that are high on spice.With subtle hints of green chillies and black peppers that are smoothly overpowered by the creamy texture of coconut milk, the fish is cooked to perfection and tastes divine with&nbsp;<span style="font-size: 1rem; font-weight: inherit; outline-color: initial; outline-style: initial; border-style: initial; border-color: initial; border-image: initial; font-variant: inherit; font-stretch: inherit; line-height: inherit;">appam. Any restaurant in Kochi will provide you with this epic delicacy—so do try it out!</li><li>Kurukku Kalan -&nbsp;A vegetarian dish that is truly local to Kochi, Kurukku Kalan is made of thick curd and toasted raw banana or yam. An integral part of every Sadhya, this curry can be consumed with hot rice. The expertise with which the curd is infused with a tempered mix of spices and curry leaves makes this a must-try for vegetarians who’d like to indulge in the local meat-free delicacies.</li></ul> </div>

The palm-lined coastline of KOCHI hides some of the most beautiful treasures in the country. The diversity of this land makes it a hotspot for tourists from all over the world.

KOCHI (BOTH)

Bengali cuisine&nbsp;is the culinary style of the&nbsp;<a href="https://en.wikipedia.org/wiki/Bengal_region" class="mw-redirect" title="Bengal region" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengal region</a>&nbsp;in the eastern part of the&nbsp;<a href="https://en.wikipedia.org/wiki/Indian_subcontinent" title="Indian subcontinent" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Indian subcontinent</a>&nbsp;in&nbsp;<a href="https://en.wikipedia.org/wiki/Bangladesh" title="Bangladesh" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bangladesh</a>&nbsp;and the&nbsp;<a href="https://en.wikipedia.org/wiki/Indian_states" class="mw-redirect" title="Indian states" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Indian states</a>&nbsp;of&nbsp;<a href="https://en.wikipedia.org/wiki/West_Bengal" title="" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">West Bengal</a>,&nbsp;<a href="https://en.wikipedia.org/wiki/Tripura" title="Tripura" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Tripura</a>&nbsp;and&nbsp;<a href="https://en.wikipedia.org/wiki/Assam" title="Assam" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Assam</a>'s&nbsp;<a href="https://en.wikipedia.org/wiki/Barak_Valley" title="Barak Valley" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Barak Valley</a>. There is an emphasis on fish, vegetables, and lentils with rice as a staple. Many Bengali food traditions draw from social activities, such as&nbsp;<a href="https://en.wikipedia.org/wiki/Adda_(South_Asian)" title="Adda (South Asian)" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">adda</a>, or the&nbsp;<a href="https://en.wikipedia.org/wiki/Mezban" title="Mezban" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Mezban</a>.Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed&nbsp;<a href="https://en.wikipedia.org/wiki/Full_course_dinner" title="Full course dinner" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">multi-course</a>&nbsp;tradition from the&nbsp;<a href="https://en.wikipedia.org/wiki/Cuisine_of_the_Indian_subcontinent" title="Cuisine of the Indian subcontinent" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">cuisine of the Indian subcontinent</a>&nbsp;that is analogous in structure to the modern&nbsp;<a href="https://en.wikipedia.org/wiki/Service_%C3%A0_la_russe" title="Service à la russe" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">service à la russe</a>&nbsp;style of&nbsp;<a href="https://en.wikipedia.org/wiki/French_cuisine" title="French cuisine" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">French cuisine</a>, with food served in&nbsp;<a href="https://en.wikipedia.org/wiki/Course_(food)" title="Course (food)" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">courses</a>&nbsp;rather than all at once.Muslims conquered Bengal around the mid-thirteenth century, bringing with them&nbsp;<a href="https://en.wikipedia.org/wiki/Persian_Culture" class="mw-redirect" title="Persian Culture" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Persian culture</a>&nbsp;and&nbsp;<a href="https://en.wikipedia.org/wiki/Iranian_cuisine" title="Iranian cuisine" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">cuisine</a>.<a href="https://en.wikipedia.org/wiki/Bengali_cuisine#cite_note-1" style="line-height: 1; unicode-bidi: isolate; background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">[1]</a>&nbsp;Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Such dishes as&nbsp;<a href="https://en.wikipedia.org/wiki/Biryani" title="Biryani" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">biryani</a>,&nbsp;korma&nbsp;and&nbsp;bhuna&nbsp;had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. The influence was reinforced during the rule of the&nbsp;<a href="https://en.wikipedia.org/wiki/British_Raj" title="British Raj" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">British Raj</a>, where Kolkata became the place of refuge for many prominent exiled&nbsp;<a href="https://en.wikipedia.org/wiki/Nawab" title="Nawab" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nawabs</a>, notably the family of&nbsp;<a href="https://en.wikipedia.org/wiki/Tipu_Sultan" title="Tipu Sultan" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Tipu Sultan</a>&nbsp;from&nbsp;<a href="https://en.wikipedia.org/wiki/Kingdom_of_Mysore" title="Kingdom of Mysore" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Mysore</a>&nbsp;and&nbsp;<a href="https://en.wikipedia.org/wiki/Wajid_Ali_Shah" title="Wajid Ali Shah" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Wajid Ali Shah</a>, the ousted&nbsp;<a href="https://en.wikipedia.org/wiki/Nawab_of_Awadh" title="Nawab of Awadh" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nawab of Awadh</a>. The exiles brought with them hundreds of cooks and&nbsp;masalchis&nbsp;(spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably&nbsp;<a href="https://en.wikipedia.org/wiki/Saffron" title="West Bengal" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">jafran</a>&nbsp;and&nbsp;<a href="https://en.wikipedia.org/wiki/Mace_(spice)" class="mw-redirect" title="" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">mace</a>), the extensive use of&nbsp;<a href="https://en.wikipedia.org/wiki/Ghee" title="Ghee" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">ghee</a>, and marinating meat with yoghurt and chilli. During the 19th century many Odia cooks migrated to Bengal to work in the households of affluent Bengali families. They were also hired to cook in marriages and other family ceremonies. Odia Brahmin cooks from&nbsp;<a href="https://en.wikipedia.org/wiki/Puri" title="Puri" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Puri</a>&nbsp;who worked in&nbsp;<a href="https://en.wikipedia.org/wiki/Jagannath_Temple" class="mw-redirect" title="Jagannath Temple" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Jagannath Temple</a>, known as&nbsp;thakurs&nbsp;in&nbsp;<a href="https://en.wikipedia.org/wiki/Bengal" title="Bengal" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengal</a>&nbsp;were in great demand. Introduction of&nbsp;<a href="https://en.wikipedia.org/wiki/Odia_people" title="Odia people" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Odia</a>&nbsp;cooks into&nbsp;<a href="https://en.wikipedia.org/wiki/Bengali_language" title="Bengali language" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengali</a>&nbsp;kitchens brought in subtle but significant changes to&nbsp;<a href="https://en.wikipedia.org/wiki/Bengali_language" title="Bengali language" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengali</a>&nbsp;cuisine. Many of the&nbsp;<a href="https://en.wikipedia.org/wiki/Bengali_language" title="Bengali language" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengali</a>&nbsp;classic dishes were originally from Odisha but were refined in Bengali kitchens by Odia cooks. In fact some researchers say that dishes like&nbsp;<a href="https://en.wikipedia.org/wiki/Rasgulla" title="Rasgulla" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">rasogola</a>&nbsp;(Bengali&nbsp;rosogolla),&nbsp;<a href="https://en.wikipedia.org/wiki/Kanika_(food)" title="Kanika (food)" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">kanika</a>&nbsp;(Bengali&nbsp;misti pulao) and&nbsp;<a href="https://en.wikipedia.org/wiki/Mutton_curry" title="Mutton curry" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">mangsa kawsha</a>&nbsp;(Bengali&nbsp;kosha mangsho) were first introduced to&nbsp;<a href="https://en.wikipedia.org/wiki/Bengali_language" title="Bengali language" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Bengali</a>&nbsp;kitchens by&nbsp;<a href="https://en.wikipedia.org/wiki/Odia_language" title="Odia language" style="background-image: none; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Odia</a>&nbsp;cooks although this is contested by other researchers.&nbsp;Even to this date most of the cooks in Bengali kitchens and hotels are Odia cooks.

Bengal had always been the land of sweet lovers. It is commonly believed that this region, which once was known as Gour Banga, got its name from the production of 'Gur' (molasses).

KOLKATA (Both)

Mumbai, previously known as Bombay, is a bustling metropolis and is the fourth most populous city in the world. With the highest GDP in India, Mumbai is every Indian's urban dream. The culture of this metro city is a boisterous blend of cuisines, languages, food, fine arts, cinema and festivals. The city-dwellers, often labeled as the 'Mumbaikars', lead a very fast-paced life and spend a significant time of their lives commuting from one place to another. Apart from being one of the biggest metropolitan cities in the country, Mumbai promises a high-adrenaline, foot-tapping, diverse city life to all inhabitants. Food and the festivals are the most important facets of Mumbai's culture. Every Mumbaikar is passionate about the local street-fare and the lavish celebrations like Ganesh Chathurthi, Diwali, Christmas and Eid. Since the metropolitan is observing modern trends, the caste, creed and color of people take a backseat in this city, and the fun-loving mentality breaks all boundaries.&nbsp;<div>Mumbaikars are very passionate about their local cuisines. Since the city is so diverse, a lot of cuisines have been adopted and transformed into mouthwatering dishes that are now considered unique to Mumbai. </div><div>Mumbai is a wonderful city and also a culturally diverse one. The city promises some heavenly&nbsp;<a href="http://www.foodofy.com/top-20-street-food-of-mumbai-you-have-to-try-before-you-turn-50.html" style="outline: none; text-align: justify;">street food</a>&nbsp;that includes a wide range of appetizers, seafood dishes, chaats, traditional Maharashtrian and Konkani dishes and desserts! Visit Mumbai and get ready to be taken on an extraordinary culinary journey. </div><div>Mumbai is a cosmopolitan city known for its many lip-smacking dishes. Be it vegetarian or non-vegetarian, the dishes in Mumbai boast of rich taste, fieriness and impressive flavors. The cuisine of Mumbai covers a large assortment of interesting, authentic dishes and zesty seafood dishes. </div><div>Mumbai is a coastal city with a long history of fish trade, as the city's natives were 'Kolis' or fishermen. For this reason, seafood is an essential culinary must-have that forms an important part of Mumbai cuisine. There are plenty seafood restaurants in Mumbai that serve a range of delicious seafood dishes. Some of the main seafood items offered in Mumbai include fish koliwada, tisriya masala, prawn tikki, fish thali, chanak fish fry, bangda tikhale, surmai fish curry, and Bombil fish fry. </div>

MUMBAI(Both)

<p class="MsoNormal" style="text-align: justify; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><span lang="EN-US" style="font-size: 10pt; line-height: 107%; font-family: Verdana, sans-serif; color: black; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nagpur is the third largest city and the winter capital of the Indian
state of Maharashtra. It is the 13th largest city in India by population and
according to an Oxford Economics report, Nagpur is projected to be the fifth
fastest growing city in the world from 2019 to 2035 with an average growth of
8.41%. According to a survey by ABP News-Ipsos, Nagpur was identified as the
best city in India topping in livability, greenery, public transport, and
health care indices in 2013. <span lang="EN-US" style="font-size: 10pt; line-height: 107%; font-family: Verdana, sans-serif; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-weight: normal;"><o:p></o:p>

<p class="MsoNormal" style="text-align: justify; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><span lang="EN-US" style="font-size: 10pt; line-height: 107%; font-family: Verdana, sans-serif; color: black; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Nagpur is famous for Nagpur oranges and is sometimes known as the Orange
City for being a major trade center of oranges cultivated in large part of the
region. It is also called the Tiger Capital of India or the Tiger Gateway of
India as many tiger reserves are located in and around the city.<span lang="EN-US" style="font-size: 10pt; line-height: 107%; font-family: Verdana, sans-serif; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-weight: normal;"><o:p></o:p><p class="MsoNormal" style="text-align: justify; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">When it comes to&nbsp;food&nbsp;that could be enjoyed in&nbsp;Nagpur, the&nbsp;cuisine&nbsp;of Vidarbha region is called as Saoji&nbsp;cuisine&nbsp;or Varhadi&nbsp;cuisine. Saoji&nbsp;cuisine&nbsp;was the main&nbsp;food&nbsp;included in the&nbsp;culture&nbsp;of Savji community. The&nbsp;traditional food&nbsp;of&nbsp;Nagpur&nbsp;is popular for essence and richness of spices that are included in the&nbsp;food.&nbsp;These spices that are used in gravy of the cuisine of this region are cloves, cardamom, poppy seeds, black pepper, bay leaves, and ground seeds of coriander.<span lang="EN-US" style="font-size: 10pt; line-height: 107%; font-family: Verdana, sans-serif; color: black; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"> <p style="border: 0px; font-family: &quot;helvetica neue&quot;, Helvetica, Arial, sans-serif; font-size: 15px; margin-right: 0px; margin-bottom: 1.625em; margin-left: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: rgb(55, 55, 55); text-align: justify;">The most popular dishes that can be enjoyed in Nagpur<ul style="border: 0px; font-family: &quot;helvetica neue&quot;, Helvetica, Arial, sans-serif; font-size: 15px; margin-right: 0px; margin-bottom: 1.625em; margin-left: 2.5em; outline: 0px; padding: 0px; vertical-align: baseline; list-style: square; color: rgb(55, 55, 55); text-align: justify;"><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pitla Bhakri –&nbsp;Pitla bhakri is a rural dish of Nagpur and is mainly popular among farmers and folk. It is a typical Maharashtrian dish. It is prepared from powdered Dal forming a pasty dish which is Pitla. Pitla is mainly served with a special bread made from either Jowar or Bajra flour and is called Bhakri.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sabudana Khichdi –&nbsp;Sabudana is prepared from the latex of sago palm. Sabudana grains look like small balls of confetti and are the main ingredient for this dish. It is a major food item eaten by people of Nagpur in breakfast.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Stuffed Eggplant –&nbsp;Stuffed eggplant or Bharli Vangi is a popular traditional dish and is made from eggplants stuffed with a mixture of boiled and minced potatoes along with a lot of spices, coconuts and peanuts.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sandage –&nbsp;Sandage is another traditional recipe that is popular in Nagpur. This authentic dish is made with Bengal gram as its major ingredient. It is made in summers and is left in the sun for drying. Once dried, sandage is cooked with vegetables and is served with chapattis. Another name for sandage is Mangodi. Sandage is very easy to preserve, hence once made, it can be used all year long.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Koshambir –&nbsp;Koshambir is a traditional dish and is a very important component of traditional thali. It is a must-prepared dish for any special or religious occasion. Koshmbir is, basically, a salad made from raw vegetables and fruits and is flavoured with butter and spices. It is very easy to make it and it takes very less time to prepare. There are many variations of Koshambir in different regions, but cucumber and grated coconut are two main ingredients of this delicious dish.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Spicy Chicken –&nbsp;Spicy chicken is a very popular dish among the people of the city who love Non-vegetarian food. The chicken is first steam cooked, and then, is marinated with very intense spices, and then, this marinated chicken is deep fired. The dish is so spicy that it may roll out some tears out of your eyes, but you will still love it and will try it again and again.</li><li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Zunka Bhakar –&nbsp;This is a type of pancake that is made from millet flour and split gram mixture and is a classic and authentic dish of Vidarbha region.</li></ul>

Nagpur is the third largest city and the winter capital of the Indian state of Maharashtra. It is the 13th largest city in India by population and according to an Oxford Economics report, 

NAGPUR - Service

Characterised by a remarkable blend of rich tradition and modernism, Patna, formerly known as Pataliputra, is believed to be one of the ancient continuously inhabited cities in the world. The town is steeped in the cultural legacy that has constantly evolved over the last 2500 years of its existence. It has endured the evolution of various religions like Sikhism, Buddhism and Jainism, shaping a culturally vivacious city.Today, Patna is an important business centre and more significantly, it is a gateway to the Buddhist and Jain pilgrim centres of Nalanda, Bodhgaya, Vaishali, Rajgir and Pawapuri.&nbsp;<div style="">Patna is the capital and largest city of the state of Bihar in India. According to the United Nations, as of 2018, Patna had a population of 2.35 million, making it the 19th largest city in India. Covering 250 square kilometres (97 sq mi) and over 2.5 million people, its urban agglomeration is the 18th largest in India. Patna is the 21st fastest growing city in the world and 5th fastest growing city in India according to a study by the City Mayors Foundation. Patna registered an average annual growth of 3.72% during 2006–2010. As of 2015, GDP per capita of Patna is ₹1,06,000 and its GDP growth rate is 7.29 per cent. </div><div style="">Being influenced by various dynasties over time, the local cuisine of Patna is significantly vegetarian influenced by ancient Hindu and Buddhist culture. While the Mughals and Afghan influenced non-vegetarian dishes, especially those made of fish are also popular, the authentic Bihari cuisine is strictly vegetarian.&nbsp;</div><div style="">Litti-chokha (made of chickpea flour) and khichdi are the favourite staple&nbsp;foods. Seekh kababs and shammi kababs are also famous in the Muslim areas. Another delicacy is the kadhi bari (made of gram flour) along with the tarkari cooked in mustard gravy.&nbsp;In addition to this,&nbsp;Patna&nbsp;has a special fondness for sweet&nbsp;dishes. Naivedyam is a&nbsp;popular dish&nbsp;made from besan and dry fruits. Other&nbsp;famous&nbsp;sweets are Chandrakala/ Gujjia, Khaja, Kesar Peda, Dal Peda, Malpua, Parwal ki mithai etc. Local fast&nbsp;food&nbsp;snacks include Chana Ghugni, Samosa, Thekua etc. </div><div style=""> </div>

Patna is the capital and largest city of the state of Bihar in India. According to the United Nations, as of 2018, Patna had a population of 2.35 million, making it the 19th largest city in India. Covering 250 square kilometres (97 sq mi) and over 2.5 million people, its urban agglomeration is the 18th largest in India. Patna is the 21st fastest growing city in the world and 5th fastest growing city in India according to a study by the City Mayors Foundation. Patna registered an average annual growth of 3.72% during 2006–2010. As of 2015, GDP per capita of Patna is ₹1,06,000 and its GDP growth rate is 7.29 per cent.

PATNA (Both)

Pune exemplifies an indigenous Marathi culture and ethos, in which education, arts and crafts, and theatres are given due prominence. It is the birthplace of the poet-saint Tukaram (in Dehu) and Jnaneshvara (in Alandi), the author of the well-known commentary ‘Jnaneshwari’,on the “Bhagavad Gita”. It is the home of great freedom fighters like Bal Gangadhar Tilak, Agarkar and Gopal Krishna Gokhale. Jayant Narlikar, the famous contemporary scientist, is from Pune. Pune is the seat of North Indian Classical music. Pune, the seat of the Peshwas has retained its traditional cuisine and a special Pune meal would consist of Puran Poli (a sweet paratha with pulses/dal) Amti (masala dal), Pithla Bhakri (a masala chickpea gravy with a stiff ‘roti’), Varan Bhat (dal and rice), Matki Ki Usal (masala sprouts), Thali pith (a spicy chickpea based pancake) and Alu chi Vadi (steamed and fried, sweet n’ spicy leaves). Bakar Vadi (spicy crusty savoury) and Missal Pav (spicy mixture of onions, chilly and small savoury items, with bread) are some of the most delectable snacks. For those with a sweet tooth, Pune offers its Shrikhand (a burnt milk delicacy) and the seasonal Amras Puri (thick mango juice with fried ‘puris’) complete the traditional Maharashtrian feast.

PUNE (Both)

Bengali cuisine is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service 'à la russe' style of French cuisine, with food served in courses rather than all at once.

Bengali cuisine (Bengali: বাঙালি খাবার) is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian culture and cuisine.[1] Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes.[2] The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh. The exiles brought with them hundreds of cooks and masalchis (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably jafran and mace), the extensive use of ghee, and marinating meat with yoghurt and chilli."Mutton chaanp" in Bangladesh, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and kathi roll (kebabs in a wrap).The Mughals had a particular fixation on meat, bringing mutton into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.[Furthermore, traditional desserts had been primarily based on rice pastes and jaggery, but under Mughal influence moved towards significantly increased use of milk, cream, and sugar along with expensive spices such as cardamom and saffron.Bengal was once the home of a French colony, and also hosted populations of Portuguese, Dutch, and other Europeans. These collective western influences are seen in the foods created to satisfy the tastes of the western rulers. The result is a unique cuisine, local ingredients adapted to French and Italian cooking techniques—characterised by creamy sauces, the restrained use of spices, and new techniques such as baking. English and Jewish bakers such as Flury's and Nahoum's dominated the confectionery industry which migrated from British tables to everyday Bengali ones, resulting in many unique creations.

Bengali

Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkish cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as Turani (Turkic), Irani (Persian), Shaikhzada (Indian Muslim) and Hindu Rajput, the empire itself was Indo-Persian, having a hybridized, pluralistic Persianate culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value.- List of Mughlai dishes Kolkata biryani Mutton/Chicken ChapMutton/Chicken  PasindaTunde ke kabab Hyderabadi biryani HaleemKhichda KormaNihari-South Asian pilaf (first introduced by the Delhi Sultanate) SamosaBakarkhani Chicken tikka Lucknowi Biryani Tandoori chicken Aloo gosht (lamb/mutton and potato curry) Qeema matar (ground-lamb/ and pea curry) South Asian kofta Shahi paneer Shorba South Asian kebab (first introduced during Delhi Sultanate)  Galawati kebab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow)  Bihari kebab (meat-chunks roasted in open flame)  Kakori kebab (first prepared in Uttar Pradesh, India)  Chapli kebab (first prepared by Pashtuns in the northwest frontier of India)  Kalmi kebab  Seekh kebab  Shami kebab (first prepared by Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin)  Shikampur kebab (native to Hyderabad, India)  Murgir kebab  Tunde ke kabab  Mughlai paratha  Murgh musallam  PasandaRezala (introduced to Bengal by the Mughlai sovereigns of Awadh and Mysore)  Shahi Tukda  Firni  Sheer Khurma

Mughali

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India and in many parts of the world.The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes.Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan.Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.

Punjabi

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.Kababs of AwadhKebabs are an integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.[citation needed]The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Its uniqueness comes from the slow preparation and layering of flavour in dishes. Where Mughal dishes are rich in fats due to excessive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices.

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.[3] Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.Kababs of AwadhKebabs are an integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.[citation needed]The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Its uniqueness comes from the slow preparation and layering of flavour in dishes. Where Mughal dishes are rich in fats due to excessive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices.

Awadhi

Hyderabadi cuisine, also known as Deccani cuisine, is the native culinary art of the Hyderabadi Muslims, which started to develop after the founding of the Bahmani Sultanate, and more radically with the foundation of the Qutb Shahi dynasty around the city of Hyderabad.As Hyderabadi cuisine began to develop further with the amalgamation of Mughlai, Arabic, and Turkish delicacies, blended with native Maratha and Telugu culinary traditions, it subsequently became a royal legacy of the Nizams, the erstwhile rulers of the State of Hyderabad.The unique blend of Mughal, Turkish, and Arabic cuisines, along with traditional Marathwada and Telugu preparations, is what makes the Hyderabadi cuisine so special. These varied influences and exceptional diversity basically make the Hyderabadi cuisine stand out in a country where food is a religion, worshipped and celebrated all over.The cuisine, mainly comprising of rice, wheat, and meat dishes prepared with various natural edibles, spices, and herbs, has different recipes for different occasions.The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since 1857. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from the Hyderabadi Biryani and Hyderabadi Haleem. Til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to create Sheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, today that had become an integral part of cuisine.Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of Telangana and the regions of Marathwada (now in Maharashtra) and Kalyana-Karanataka (now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and Aurangabad (Naan Qalia), Parbhani (Biryani and Tahari), Bidar (Kalyani Biryani) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the North Indian cuisine.

Hyderabadi

Malabar (Kerala) cuisine is a culinary style originating in the Kerala, a region in the south of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCEIn addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat-eating habits of the people were historically limited by religious taboos.Because of its rich trading heritage, over time various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavoring.Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon.Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian, Yemenese and Arab food culture. This confluence of culinary cultures is best seen in the preparation of most dishes. Kallummakkaya (mussels) curry, irachi puttu (irachi meaning meat), parottas (soft flatbread), Pathiri (a type of rice pancake) and ghee rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—black pepper, cardamom and clove are used profusely.The Malabar version of biryani, popularly known as kuzhi mandi in Malayalam is another popular item, which has an influence from Yemen. Various varieties of biriyanis like Thalassery biriyani, Kannur biriyani, Kozhikode biriyani and Ponnani biriyani are prepared by the Mappila community.A favourite dish of Kerala Christians is mappas, or chicken stew. For this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. In Central Kerala this is made only with beef or lamb, the usage of chicken in stew is very rare. Lamb and duck can replace chicken in the stew recipe.Pidi is another dish made mainly by Syrian Christians from Central Kerala (Ernakulam and Thrissur), consisting of dumplings made from rice powder boiled in a mixture of coconut, rice powder, cumin seeds and garlic.Other dishes include piralen (chicken stir-fried), meat thoran (dry curry with shredded coconut), seafood and duck curries, and meen molee (spicy stewed fish). This is eaten with appam.[16] Meen mulakittathu or meen vevichathu (fish in fiery red chilli sauce) is another favourite item.Latin christians in Kerala follow the Portuguese heritage and lifestyle. Bread and stew are served after cake and wine at the banquet, followed by a meal with fish, cutlets, salads, fish moli, duck roast and mustad (mustard and coriander skins fried in vinegar) are important in the diet.

Malabar

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that flavors are intense. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.The cuisine of Goan people is mostly seafood-based

Goan

Rajasthani cuisine (Hindi: राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. 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 known for its snacks like Mirchi bada and Pyaaj kachori. Other famous dishes include Dal Baati, malaidar special lassi and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, Maheshwari, Vaishnavas, and other preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians. Their diet consisted of game meat and dishes like laal maas (meat in red gravy), safed maas (meat in white gravy) and jungli maas (goat meat cooked with basic ingredients).

Rajasthani

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only. Kashmiris consume meat voraciously, most Kashmiri Hindus are meat eaters.Some noted Kashmiri dishes include:"Tabakhmaaz" (Kashmiri Hindus commonly refer to this dish as Qabargah)Shab Deg: dish cooked with turnip and meat, left to simmer overnight.Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab Gosh.Goshtabeh - minced mutton balls with spices in yogurt gravy.Lyader Tschaman.Ruwangan Tschaman - Cottage cheese in tomato gravy.Riste -  meat balls in curry.Nader Ti Gaad - Fish cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ).Marchwangan Kormeh - Meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.Matschgan - Lamb meatballs in a gravy tempered with red chillies.Waazeh PolavMonje Haakh, Kholrabi being a delicacy.Haakh (wosteh haakh, heanz haakh among others) collard greens is enjoyed by Kashmiri people and they have their own versions of cooking the same with cottage cheese, mutton or chicken.Mujh Gaad - a dish of radishes with a choice of fish.Danival Kormeh - Lamb cooked with coriander or parsley.Rogan Josh - A lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form of a dry powder), ginger (also powdered), garlic, onions or asafoetida , gravy is mainly Kashmiri spices and mustard oil based.Yakhein - A yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.HARRISA - A popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.

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