Ghevar is a Rajasthani sweet traditionally associated with the Teej
Festival. It is disc-shaped sweet made with all purpose flour and
soaked in sugar syrup. There are many varieties of Ghevar, including
plain, mawa and malai ghevar. Ghevar traces it roots to Jaipur, the capital city of Rajasthan.
It is very famous in the adjoining states of Uttar Pradesh, Haryana, Delhi, Gujarat, Madhya Pradesh (among others). It is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.
***********************************************************************************
Litti is a snack food found in India's Bihar state; it consists of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.The litti are traditionally baked over a cow-dung fire,but in the modern day a wok of boiling oil may be used.
Spices used to flavour the litti include jawain, mangrail, garlic, red pepper, mustard oil, salt, and ginger. Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) and chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).
**********************************************************************************
Dehrori is a delicious festive dessert from the state of Chhattisgarh, usually prepared on Diwali eve. It consists of fried rice dumplings dipped in sugar syrup and garnished with nuts.
**********************************************************************************
Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan, East Indian and Mangalorean dessert. Traditional Bebinca has 16 layers. The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish.
It is also a common dessert in Goan restaurants, and a few outlets in Mumbai and Manglore. Bebinca is served warm with cold ice cream.It is also easily available to carry and preserve for a long time or eaten fresh.
Bebinca was also adopted as a typhoon name in the northwestern Pacific Ocean, contributed by Macau. It is prepared in Portugal and Mozambique.
**********************************************************************************
Khandvi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yoghurt.Khandvi is commonly eaten as an appetizer or snack. Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chillies. The batter is cooked down to a thick paste and then spread thinly on a flat surface. The khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces.Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.
**********************************************************************************
Kalari or Maish Krej is a traditional ripened cheese product indigenous to Jammu and Kashmir state of India and Kashmir region of India.It is a very dense cheese that is usually fried in its own fat and salted prior to being eaten. Kalaris are usually made from cow's milk, though kalaris made from goat's milk are also available, and have a whitish color.
Kalaris, traditionally a local hill cheese product are an intrinsic part of Kashmiri and Dogra cuisine and often incorporated into other dishes, such as the "Kalari-Kulcha," which is a popular snack in the Jammu region. To prepare a Kalari, it's put on a hot pan and allowed to release the fat, then it is covered with a small bowl. After some time the bowl is lifted and Kalari is flipped over and covered again. After frying it ends with brownish crispy layer outside and soft, creamy, gooey cheese inside (just like melted mozzarella cheese on pizza). In the Kashmir region, it is often prepared with tomatoes, after frying.
******************************************************************************
Sandesh is a Bengali dessert created with milk and sugar. Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded). It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called kanchagolla (kancha = raw; golla = ball). For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery. It is known for its brown or caramel colour that comes from nolen gur.
**********************************************************************************
Paranthe wali Gali, (literally meaning "the bylane of fried breads") is the name of a narrow street in the Chandni Chowk area of Delhi, India, noted for its series of shops selling paratha, a fried Indian bread, and now a popular culinary destination.
How many of you have already tasted those yummy parathas in the narrow lanes of historical Delhi..?
**********************************************************************************
Dining always was and is a great artistic opportunity and more so it is at Coquina in Lucknow. This is a small experiential kitchen that specializes in Awadhi Cuisine.Coquina offers a combination of traditional and modern cooking by knowledgeable individuals, who are cooks by passion and not by profession. Our guests get a chance to learn about this Passion Cuisine, cook for themselves under expert supervision and enjoy the meal as well.
Coquina offers truly experiential dining...Lucknow India
**********************************************************************************
Masala Dosa is a popular South Indian food.Originated in udupi karnataka. It is made from rice, potato, methi, curry leaves and served with chutneys and daal. Previously it was one of the most common breakfast in the South and now Masala dosa can be found in rest of India and other parts of the world. It is the most popular variation of dosa.In South India preparation of masala dosa varies from city to city. South Indian dish masala dosa ranked number 4 on the list of '10 foods to try before you die', compiled by US newspaper The Huffington Post.
*********************************************************************************
Vada pav, sometimes spelled wada pav or vada paav or vada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra, consisting of a potato fritter in a bread bun.
The Marathi compound word batata vada means potato fritter. Pav is unsweetened bread.
Boiled mashed potatoes are spiced, commonly with chillies, garlic, asafoetida, turmeric, mustard seeds and garlic, but the spices may vary. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys
**********************************************************************************
Biryani is considered to be a dish of South Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more staple food in South India than the rest of India. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
**********************************************************************************
It is very famous in the adjoining states of Uttar Pradesh, Haryana, Delhi, Gujarat, Madhya Pradesh (among others). It is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.
***********************************************************************************
Litti is a snack food found in India's Bihar state; it consists of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.The litti are traditionally baked over a cow-dung fire,but in the modern day a wok of boiling oil may be used.
Spices used to flavour the litti include jawain, mangrail, garlic, red pepper, mustard oil, salt, and ginger. Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) and chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).
Dehrori is a delicious festive dessert from the state of Chhattisgarh, usually prepared on Diwali eve. It consists of fried rice dumplings dipped in sugar syrup and garnished with nuts.
Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan, East Indian and Mangalorean dessert. Traditional Bebinca has 16 layers. The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish.
It is also a common dessert in Goan restaurants, and a few outlets in Mumbai and Manglore. Bebinca is served warm with cold ice cream.It is also easily available to carry and preserve for a long time or eaten fresh.
Bebinca was also adopted as a typhoon name in the northwestern Pacific Ocean, contributed by Macau. It is prepared in Portugal and Mozambique.
Khandvi is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yoghurt.Khandvi is commonly eaten as an appetizer or snack. Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chillies. The batter is cooked down to a thick paste and then spread thinly on a flat surface. The khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces.Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.
Kalari or Maish Krej is a traditional ripened cheese product indigenous to Jammu and Kashmir state of India and Kashmir region of India.It is a very dense cheese that is usually fried in its own fat and salted prior to being eaten. Kalaris are usually made from cow's milk, though kalaris made from goat's milk are also available, and have a whitish color.
Kalaris, traditionally a local hill cheese product are an intrinsic part of Kashmiri and Dogra cuisine and often incorporated into other dishes, such as the "Kalari-Kulcha," which is a popular snack in the Jammu region. To prepare a Kalari, it's put on a hot pan and allowed to release the fat, then it is covered with a small bowl. After some time the bowl is lifted and Kalari is flipped over and covered again. After frying it ends with brownish crispy layer outside and soft, creamy, gooey cheese inside (just like melted mozzarella cheese on pizza). In the Kashmir region, it is often prepared with tomatoes, after frying.
******************************************************************************
Sandesh is a Bengali dessert created with milk and sugar. Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded). It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called kanchagolla (kancha = raw; golla = ball). For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery. It is known for its brown or caramel colour that comes from nolen gur.
Paranthe wali Gali, (literally meaning "the bylane of fried breads") is the name of a narrow street in the Chandni Chowk area of Delhi, India, noted for its series of shops selling paratha, a fried Indian bread, and now a popular culinary destination.
How many of you have already tasted those yummy parathas in the narrow lanes of historical Delhi..?
**********************************************************************************
Dining always was and is a great artistic opportunity and more so it is at Coquina in Lucknow. This is a small experiential kitchen that specializes in Awadhi Cuisine.Coquina offers a combination of traditional and modern cooking by knowledgeable individuals, who are cooks by passion and not by profession. Our guests get a chance to learn about this Passion Cuisine, cook for themselves under expert supervision and enjoy the meal as well.
Coquina offers truly experiential dining...Lucknow India
**********************************************************************************
Masala Dosa is a popular South Indian food.Originated in udupi karnataka. It is made from rice, potato, methi, curry leaves and served with chutneys and daal. Previously it was one of the most common breakfast in the South and now Masala dosa can be found in rest of India and other parts of the world. It is the most popular variation of dosa.In South India preparation of masala dosa varies from city to city. South Indian dish masala dosa ranked number 4 on the list of '10 foods to try before you die', compiled by US newspaper The Huffington Post.
*********************************************************************************
Vada pav, sometimes spelled wada pav or vada paav or vada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra, consisting of a potato fritter in a bread bun.
The Marathi compound word batata vada means potato fritter. Pav is unsweetened bread.
Boiled mashed potatoes are spiced, commonly with chillies, garlic, asafoetida, turmeric, mustard seeds and garlic, but the spices may vary. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys
**********************************************************************************
Biryani is considered to be a dish of South Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more staple food in South India than the rest of India. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. A biryani is usually served with Dahi chutney (yogurt and onions) and Mirchi ka salan - a green chili curry. Baghara baingan (roasted Eggplant) is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.
**********************************************************************************
