Delicious food

|Food| |odisha|- 10 |Dishes| of |Odisha| That |You| Should Not |Miss | 1.Gupchup Known as Panipuri in Western India, Puchka in Bengal, Golgappa in the north and Gupchup in Odisha.  This quick snack, which has almost become a staple across the nation, needs no introduction. This extremely popular street food comprises of small and crisp puris made from the dough of suji, maida and atta served together with chana masala and khatta Jal jeera. Probably one food which is loved by every age group and enjoyed at any time of the day. The best thing about this dish is that it is so cheap and light that you often see gupchup eating competitions on your streets. Without a doubt, it is everyone's favourite! 2.Dahi vada-Aloo dum Yet another popular street food that we see after gupchup in Odisha, is Dahi vada and Aloo dum. Go out at even 5 in the morning and you can see thela walas with their big pots of dahi vada and smaller pots filled with aloo dum. While everywhere else, dah...

|Maharashtrian| |Dishes| That You Make |Hunger| When it comes to food, the land of Marathas can never disappoint you. From the world famous pav bhaji to the delicious poha, Maharashtra has a lot to offer to food lovers. Here are a few irresistible dishes which represent Maharashtra food the best! 1.Poha - Maharashtra food classic to breakfast rescue                                               Poha source This chai-time snack which is made out of flattened rice is a favourite among every Maharashtrian. A very versatile dish, poha can be prepared in numerous ways. The most common variant is kanda poha which is made with onions. Other variants include batata poha, poha prepared with diced potato, dadpe pohe which is raw poha prepared with fresh, shredded coconut, green chillies, ginger and lime juice and lastly kachche pohe, raw poha tossed in a mix of oil,...

Indian |chainese| |food| that are found in |india|                                                          Manchurian 1. Manchurian: The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala - and voila. Now there are many variations made with paneer, gobi, mutton and fish.                                                           Chowmeins 2.Chowmein: In China, chowmein is referred to as chāu-mèing and is basically a portion of boiled noodles topped with g...

Gujarati cuisine is that of the state of Gujarat, in western India. Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. Many communities, however, do include seafood, chicken, and mutton in their diet.[1][2] The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat  and South Gujarat are the five major ...

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. 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, UK, Canada, 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 Harappan 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. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and makki ki roti (flatbreads made with cornmeal). Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this va...