12 Dishes

Breakfast

Alur dom

Dum aloo (also spelled as dam aloo, hindi: दम आलू, romanized: dam ālū) or aloor dum (bengali: আলুর দম, romanized: ālūr dam) is a potato-based curry dish. dum means slow-cooked, and aloo is potato. it is a part of the traditional kashmiri pandit cuisine, from the kashmir valley, in the indian state of jammu and kashmir. there are also banarasi and bengali variations.

Breakfast

Bakarkhani

Bakarkhani or baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the mughlai cuisine. bakarkhani is prepared on certain muslim religious festivals and is now popular as sweet bread.bakorkhani is almost biscuit-like in texture, with a hard crust. the chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).

Breakfast

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Breakfast

Chor chori

Chorchori or charchari (odia: ଚଡ଼ଚଡ଼ି, bengali: চচ্চড়ি) is a unique char-flavored mixed vegetable dish of india and bangladesh, found primarily in odia and bengali cuisine of the indian subcontinent.

Breakfast

Doi chira

Flat rice mixed with sweet yogurt, fruit and jaggery

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Luchi

Luchi (bengali: লুচি) or lusi (assamese: লুচি) is a deep-fried flatbread, made of maida flour, originating from the bengal region. luchi is especially popular in the indian states of assam, odisha, west bengal and tripura and in the neighbouring country bangladesh. it is notably eaten with aloor dum or kosha mangsho. since luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided, as in case of ekadashi, for those who believe in the ritual, or similar instances. in such ritualistic instances, since the primary food needs to be vegetarian, luchi is preferred with dum aloo or any similar vegetarian dish. in occasions where no such restriction is mandated, luchi and kosha mangsho is often a popular combination.

Breakfast

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Breakfast

Nihari

Nihari (hindi: निहारी, bengali: নিহারী, urdu: نہاری) is a stew originating in the city of lucknow, the capital of the 18th century awadh, under the mughal empire in india. it consists of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. it is flavored with long pepper (pippali), a relative of black pepper.

Breakfast

Panta bhat

Panta bhat or poitabhat (bengali: পান্তা ভাত pàntà bhàt; assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. the liquid part is known as toraṇi. it is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. traditionally served in the morning with salt, onion, chili and mashed potatoes or "alu bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). it is consumed in eastern indian states of west bengal, odisha(pakhala), jharkhand, chhattisgarh, assam, tripura and also in the country of bangladesh. it is a popular dish on the day of pahela baishakh or bengali new year. it has been described in documents from 17th century. panta bhat has more micronutrients than fresh rice. it is traditionally considered as beneficial in conditions.

Breakfast

Porota

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Breakfast

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.