<b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">Amritsar</b><span style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">&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;</span><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">cuisine</b><span style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">&nbsp;also includes sweets like gur ka halwa, pinnis and balushahis.</span><div><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">Amritsar</b><span style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">&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;</span><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">food</b><span style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">&nbsp;in&nbsp;</span><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">Amritsar.</b><span style="color: rgb(32, 33, 36); font-family: arial, sans-serif;"><br></span></div><div><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">DISHES MUST TRIED FROM AMRITSAR</b></div><div><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">1. </b><b>Amritsari Kulcha </b><b style="color: rgb(32, 33, 36); font-family: arial, sans-serif;">-&nbsp;</b>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><b>2.</b>&nbsp;<b>Chole Puri and Pinni - </b>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><b>3.&nbsp;Makki di roti and sarson da saag -&nbsp;</b>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><b>4.&nbsp;Mah ki dal -&nbsp;</b>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><b>5.&nbsp;Amritsari fish tikka -&nbsp;</b>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><b>6.&nbsp;Ghee roast chicken -&nbsp;</b>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><b>7.&nbsp;Mutton Chaap -&nbsp;</b>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><b>8. Jalebi -&nbsp;</b>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

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Bangaloreans are fundamentally foodies. When you live in a town whose name literally translates to ‘Town of Beans’ you’ve got to love food! C<span style="text-align: justify;">hanging 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. Th</span><span style="text-align: justify;">ere 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.</span>

BANGALORE

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Food culture&nbsp;in&nbsp;<font color="#202124" face="arial, sans-serif">Delhi</font>&nbsp;is a mixture of North Indian&nbsp;<font color="#202124" face="arial, sans-serif">food</font>, Mughlai Cuisines, Punjabi&nbsp;<font color="#202124" face="arial, sans-serif">food</font>&nbsp;and mouth-watering street&nbsp;<font color="#202124" face="arial, sans-serif">food. It also includes a variety of cuisines from different parts of India.</font>&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;<br></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)

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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;<span style="font-size: 1rem;">Goan cuisine. Being a state with a tropical climate, the spices and flavours are intense. Use of kokum is another distinct feature.</span>&nbsp;<span style="font-size: 1rem;">Goan food&nbsp;</span>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;"><p style="border-radius: 0px; margin: auto; padding-bottom: 20px; line-height: 36px;">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.<span style="font-size: 1rem;">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.</span></p><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><br></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.

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<p style="margin: 0.5em 0px;"><b>Hyderabadi</b> cuisine, also known as&nbsp;<font color="#202122" face="sans-serif"><span style="font-size: 14px;"><b>Deccani cuisine</b>, is the native cooking style of the<b>&nbsp;</b></span></font><b><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</b>, 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;"><b>haute cuisine</b></a>&nbsp;of Hyderabad began to develop after the foundation of the<b>&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></b>, 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;"><b>Qutb Shahi</b></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;<b><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;</b>as it began to further develop under their patronage.</p><p style="margin: 0.5em 0px;">The Hyderabadi cuisine is an amalgamation of Mughal<b>, Turkish, and Arabic&nbsp;</b>along with the influence of the native<b>&nbsp;Telugu&nbsp;and Marathwada&nbsp;</b>cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.</p><p style="margin: 0.5em 0px;">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.</p><p style="margin: 0.5em 0px;">The modern cuisine was evolved during the&nbsp;<b><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;</b>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;<b><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>.</b> 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<b>&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.</b></p><p style="margin: 0.5em 0px;"><b>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>.</b></p><p style="margin: 0.5em 0px;"><br></p>

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

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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><br></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

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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.<span style="color: rgb(77, 81, 86); font-family: arial, sans-serif; font-size: 14px;"><span class="eHaQD" style="color: rgb(112, 117, 122);">&nbsp;</span></span><br style="outline: 0px; color: rgb(51, 51, 51); font-family: &quot;PT Serif&quot;, serif;">Besides its historical significance and many tourist attractions, one aspect that makes&nbsp;<font color="#202124" face="Google Sans, arial, sans-serif">Kochi</font>&nbsp;truly unique is its&nbsp;<font color="#202124" face="Google Sans, arial, sans-serif">food&nbsp;</font>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><span style="font-size: 1rem;"><b>Puttu Kadala </b>-&nbsp;</span>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</span>&nbsp;is a preparation of ground rice, layered with coconut shavings (and sometimes banana), and then steamed; while&nbsp;<font color="#2b2b2b" face="Roboto"><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</span></font>&nbsp;curry comprises&nbsp;<font color="#2b2b2b" face="Roboto"><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</span>&nbsp;</font>or black chickpeas cooked in roasted coconut gravy</li><li><span style="font-size: 1rem;"><b>Thattu Dosa -</b>&nbsp;</span>&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</span>&nbsp;is rather thick. But its humility is perhaps what makes it a street favourite—that accompanied with simple&nbsp;<font color="#2b2b2b" face="Roboto"><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</span>&nbsp;</font>(chutney) will fill your stomach as well as your heart.</li><li><span style="font-size: 1rem;"><b>Kulukki Sarbath</b> -&nbsp;</span><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</span>&nbsp;is their gift to the world. A local lemonade with a twist, the&nbsp;<font color="#2b2b2b" face="Roboto"><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</span></font>&nbsp;is filled with<font color="#2b2b2b" face="Roboto"><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;</span></font>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><span style="font-size: 1rem;"><b>Kappa Boti</b> -&nbsp;</span>A dish that is originally quite local to Thrissur, the delectable combination of&nbsp;<font color="#2b2b2b" face="Roboto"><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</span></font>&nbsp;(mashed tapioca) and&nbsp;<font color="#2b2b2b" face="Roboto"><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</span>&nbsp;</font>(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><span style="font-size: 1rem;"><b>Meen Molagita Curry </b>-&nbsp;</span>A hyper-local delicacy that you won’t find elsewhere in the world,&nbsp;<font color="#2b2b2b" face="inherit"><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</span></font>&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><b>Naadan Biriyani </b>- Speaking about best delicacies in Kochi, how can one miss&nbsp;<font color="#2b2b2b" face="inherit"><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</span></font>—the&nbsp;<font color="#2b2b2b" face="inherit"><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</span></font>, or traditional one.While countless outlets in the city will answer all your&nbsp;<font color="#2b2b2b" face="inherit"><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</span></font>&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><b>Fish Molly</b> - Yet another classic delicacy from Kochi, Fish Molly or&nbsp;<font color="#2b2b2b" face="inherit"><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</span></font>, 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;<font color="#2b2b2b" face="inherit"><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</span></font>. Any restaurant in Kochi will provide you with this epic delicacy—so do try it out!</li><li><b>Kurukku Kalan -&nbsp;</b>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><br></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

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<p style="margin: 0.5em 0px;">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>.</p><p style="margin: 0.5em 0px;">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.</p><p style="margin: 0.5em 0px;">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><span style="line-height: 1; unicode-bidi: isolate;">&nbsp;</span>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;<span style="font-size: 14px;">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;</span><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.<br></p><p style="margin: 0.5em 0px;">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;<font color="#202122" face="sans-serif"><span style="font-size: 14px;">thakurs</span></font>&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;<font color="#202122" face="sans-serif"><span style="font-size: 14px;">rosogolla</span></font>),&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;<font color="#202122" face="sans-serif"><span style="font-size: 14px;">misti pulao</span></font>) 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;<font color="#202122" face="sans-serif"><span style="font-size: 14px;">kosha mangsho</span></font>) 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.<span style="color: rgb(32, 33, 34); font-family: sans-serif; font-size: 14px;"><br></span></p><p style="margin: 0.5em 0px;"><br></p>

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

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<span style="color: rgb(69, 69, 69); font-family: proxima-regular1, Calibri; letter-spacing: 0.5px;">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;</span><div><span style="color: rgb(69, 69, 69); font-family: proxima-regular1, Calibri; letter-spacing: 0.5px;"><br></span></div><div><b>1. Galauti Kebab -&nbsp;</b>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><b>2. Boti Kebab -&nbsp;</b>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><b>3. Rogan Josh -&nbsp;</b>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><b>4. Lucknowi Biryani -&nbsp;</b>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><b>5. Paya Ki Nihari -</b>&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.</span></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;"><b>6. Sheermals -&nbsp;</b></span>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!</span></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;"><b>7. Malai Ki Gilori </b>-&nbsp;</span>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><b>8.&nbsp;Prakash Ki Kulfi -</b>&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;"><b>9. Lucknowi Paan</b> -&nbsp;</span>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><span style="color: rgb(72, 72, 72); font-family: Roboto, sans-serif; font-size: 18px;"><br></span></div>

NINE Mouth Watering Dishes that you just cannot miss when in LUCKNOW

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

LUCKNOW

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online intercity food delivery from lucknow | tastes2plate

<span style="text-align: justify;"><b>Mumbai, </b>previously known as<b> Bombay,</b> 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;</span><div><span style="text-align: justify;">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.</span><span style="text-align: justify;"><br></span></div><div><span style="text-align: justify;">Mumbai is a wonderful city and also a culturally diverse one. The city promises some heavenly&nbsp;</span><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><span style="text-align: justify;">&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.</span><span style="text-align: justify;"><br></span></div><div><span style="text-align: justify;">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.</span><span style="text-align: justify;"><br></span></div><div><span style="text-align: justify;">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.</span><span style="color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 14px; text-align: justify;"><br></span></div>

MUMBAI

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online intercity food order in mumbai | tastes2plate

<p style="margin-right: 0px; margin-bottom: 10px; margin-left: 0px;">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.<br></p><p style="margin-right: 0px; margin-bottom: 10px; margin-left: 0px;">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.<span style="font-size: 1rem;">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.</span><span style="color: rgb(51, 51, 51); font-family: Roboto, Helvetica, Arial, sans-serif; font-size: 15px;">&nbsp;</span></p><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.<br></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=""><span style="text-align: left;">Litti-chokha (made of chickpea flour) and khichdi are the favourite staple&nbsp;</span><font color="#202124" face="arial, sans-serif">foods</font><span style="text-align: left;">. 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;</span><span style="font-size: 1rem; color: rgb(32, 33, 36); font-family: arial, sans-serif;">In addition to this,&nbsp;</span>Patna&nbsp;has a special fondness for sweet&nbsp;<font color="#202124" face="arial, sans-serif"><span style="font-size: 1rem;">dishes</span></font>. Naivedyam is a&nbsp;<font color="#202124" face="arial, sans-serif"><span style="font-size: 1rem;">popular dish</span></font>&nbsp;made from besan and dry fruits. Other&nbsp;<font color="#202124" face="arial, sans-serif"><span style="font-size: 1rem;">famous</span></font>&nbsp;sweets are Chandrakala/ Gujjia, Khaja, Kesar Peda, Dal Peda, Malpua, Parwal ki mithai etc. Local fast&nbsp;<font color="#202124" face="arial, sans-serif"><span style="font-size: 1rem;">food</span></font>&nbsp;snacks include Chana Ghugni, Samosa, Thekua etc.<br></div><div style=""><br></div>

PATNA

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Intercity Food Delivery in Patna | tastes2plate

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.<br style="box-sizing: inherit; padding: 0px; margin: 0px auto; outline: none; list-style-type: none; color: rgb(51, 51, 51); font-family: &quot;Open Sans&quot;, sans-serif; font-size: 14px;">

PUNE

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