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Chhattisgarh

Chhattisgarh, in central India, is a state rich in tribal culture and natural resources like coal, iron ore, and forests, earning it the nickname "Rice Bowl of India" for its paddy fields. Raipur, the capital, is developing rapidly, yet much of the state remains rural, with ancient temples and waterfalls like Chitrakoot drawing visitors. Its indigenous communities preserve traditions amid challenges like Naxalite insurgency. Chhattisgarh balances a growing industrial base with its deep-rooted heritage.

Chhattisgarh

Featured Dishes from Chhattisgarh

Angakar roti

Angakar roti

Rice flour flatbread

Bore baasi

Bore baasi

Rice soaked in water overnight, serve with mango pickle, onion and curd, protects from heatstroke

Cheela

Cheela

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Fara

Fara

Rice, lentil or wheat flour dumplings, can be savory or sweet, stuffed, used in curries, served with ghee, chutney

Medu vada

Medu vada

Medu vada is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vada" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam), batuk (Nepali), and ulundu vadai (Sinhala). According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.

Misal pav

Misal pav

Misal pav is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal. Misal pav from Kolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.

Poha

Poha

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

Sabudana khichdi

Sabudana khichdi

Sago (tapioca) pearls with dal, potatoes, mustard, chili peppers, peanuts, spices

Thalipeeth

Thalipeeth

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter , ghee, or yogurt. The dish is popular in Maharashtra, Telangana and North Karnataka. (All 3 regions were previously part of Hyderabad State) In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.

Aamras

Aamras

Aamras is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness. It is often eaten at celebrations and weddings with cardamon and chopped fruits. A regional version of aamras is a popular dessert in Marathi and Rajasthani cuisines as well as Marwari and Gujarati homes, especially during festivities. Originally a traditional dish from Maharashtra, it is very popular in other parts of India.

Anarsa

Anarsa

Anarsa or Hilsa is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra. It is commonly associated with the Hindu festival of Diwali in Nepal, Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter). Anarasha, which means "without corruption" or "eternal" in Sanskrit, is the root of the name "Anarsa". The word Anarasha also denotes cleanness, timelessness, and absence of decay.

Dahi vada

Dahi vada

Dahi vada or Dahi Bada is a type of chaat originating from the Indian subcontinent. It is prepared by soaking vadas (fried lentil balls) in thick dahi (curd). Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (बड़ा बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.

Dehrori

Dehrori

Fermented rice and yogurt fritters/pancakes in sugar syrup, serve with buttermilk, common during Diwali

Gulgula

Gulgula

Fried dough sweetened with jaggery

Khaja

Khaja

Khaja or Khajuri is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. Khaja, plain or sweet mentioned in Silao, was a wheat flour preparation fried in ghee similar to Chandrakala, a flaky dessert from South India. Khaja is believed to have originated from the eastern parts of the former state of Magadh and the former United Provinces and Magadh. Silao, Nalanda districts of Bihar, and is also native to state of Magadh as well as regions like Kutch and Andhra Pradesh and Karnataka. Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil to make khaja. In his 1872–1873 expedition to Silao, renowned British archaeologist Joseph David Beglar, talks about the sweet that dates back to King Vikramaditya and describes the sweetmeat. There is a famous folk tale that the Lord Buddha was offered Silao Khaja as he traveled through Silao on his way from Rajgir to Nalanda. There are Buddhist sites nearby Silao.

Khurmi

Khurmi

Makhan Bada is a traditional dessert originating from the Indian subcontinent. It is also known as Balusaahi and is similar to a glazed doughnut in terms of Ingredients, but differs in texture and taste. Makhan Bada also resembles Rajasthani Baati in terms of size and preparation but its shape is more similar to Medu Vada. In South India, a similar pastry is known as badusha. Makhan Badas are made of maida flour and are deep-fried in clarified butter and then dipped in sugar syrup.

Kusli

Kusli

Empanada-like snacks filled with a mixture of coconut, raisins, ground almonds, ghee and sugar

Mishti doi

Mishti doi

Mishti doi is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. It is made with milk and sugar or jaggery. It differs from the plain yogurt because of the technique of preparation. There are many variations of mishti doi according to their popularity. Sweet curd of Nabadwip, Kolkata, Bogra, etc are very popular. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West.[citation needed]

Petha

Petha

Petha is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin. It is simply called petha in Hindi and Urdu. Ash gourds, commonly referred to as white pumpkins, are a vegetable with a pale-green exterior and white, heavily seeded, savoury inside that is used to make petha. The gourd is sliced into bite-sized pieces and then cured for a few hours in a solution of Calcium Hydroxide, locally known as Choona or Soon. After removing the gourd pieces from the Choona solution, they're boiled until soft, and then soaked in sugar syrup. The final candy has a sugar-crisp exterior and an almost moist, sticky interior with a firm, crunchy, and almost crystalline texture.

Tikhur barfi

Tikhur barfi

Arrowroot confections

Til ladoo

Til ladoo

Ball-shaped sweets made with sesame seeds and peanuts

Gud ki chai

Gud ki chai

Tea with jaggery

Mahua juice

Mahua juice

Freshly ground mahua fruit, water and jaggery/sugar

Piyush

Piyush

Yogurt and buttermilk flavored with nutmeg and cardamom

Salfi

Salfi

Used to make a homemade liquor

Tadi

Tadi

An alcoholic drink made from the flowers of the Madhuca longifolia tree

Aamat

Aamat

Aamat means sour, and is a tangy bamboo shoot and vegetable soup, serve with rice

Aloo gobi

Aloo gobi

Aloo gobhi, aloo gobi or alu gobhi is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. It is popular in Indian cuisine. It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. There are a number of variations and similar dishes. A traditional dish with origins in Northern India, it is very popular throughout the country and is also well known in the cuisines of Nepal, Bengal and Pakistan.

Arbi kadhi

Arbi kadhi

Colocasia (taro) root curry

Arhar dal

Arhar dal

Pigeon pea curry

Bamboo chicken

Bamboo chicken

Bamboo chicken is a chicken curry prepared by stuffing chicken in bamboo segments and then cooking it on charcoal. It is a traditional tribal cuisine of Maredumilli, a hill station in the Alluri Sitharama Raju district in Andhra Pradesh, India.

Bhindi kadhi

Bhindi kadhi

Yogurt-based curry with roasted okra

Bhindi masala

Bhindi masala

Spicy okra curry

Bohar bhaji

Bohar bhaji

Curried bohar greens

Chawli bhaji

Chawli bhaji

Cowpea or amaranth greens with spices, curry leaves, also refers to green beans with chickpeas, coconut and spices

Chech bhaji

Chech bhaji

Leafy greens stewed with lentils, curd, chili peppers

Chokha

Chokha

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Dal makhani

Dal makhani

Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter). Dal means lentils or pulses. Makhan is the Hindi word for butter. Makhani means buttery.

Dodkyacha bhaat

Dodkyacha bhaat

Rice with ridge gourd

Dubki kadhi

Dubki kadhi

Chickpea and curd curry with gram flour dumplings/pakoda

Egg bhurji

Egg bhurji

Egg bhurji, also known as Anda Bhurji or Ande ka Khagina, is a scrambled eggs dish which is a popular street food and a breakfast, lunch or dinner recipe. Originating from the Indian subcontinent, it is sometimes compared with the Parsi dish akuri. The Parsi dish Akoori or Akuri is very similar to egg bhurji with a few differences. Just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. However, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. Bhurji can be found at highway rest stops and street food stalls across India, sometimes served alongside slices of white bread.[failed verification] Heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes. Egg bhurji goes well with hot chapati, paratha, dinner rolls or buttered toast.

Idhar kadhi

Idhar kadhi

Sour curd curry with colocasia leaves, tomatoes, chili peppers, dumplings made of gram flour, spices

Lal bhaji

Lal bhaji

Stir fried amaranth greens with onion, sprouts, garlic, spices, chili peppers

Litti chokha

Litti chokha

Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui . Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh, and the Nepalese provinces of Madhesh and Lumbini (eastern parts). It is also a popular street food in small towns and cities. Over the years it has gained international recognition. It consists of a wheat dough ball filled with a mixture of roasted gram flour, spices, and herbs, which is then roasted on hot charcoal or dried cow dung fire. They can also be baked in an oven, roasted on a tava or fried.

Maghaz

Maghaz

Maghaz , also known as Bheja (Hindi: भेजा, Urdu: بھیجا), is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy. In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. Almonds and pistachios are often added.

Matar pulao

Matar pulao

Green peas with rice

Methi matar malai

Methi matar malai

Fenugreek and green peas in a cream sauce with cashews, garlic, onion, chili peppers

Mix dal

Mix dal

Curry made with several different pulses such as chana dal, toor dal, masoor dal, moong dal, urad dal, serve with jeera rice, flatbread

Panchmel dal

Panchmel dal

Panchratna dal is a popular dal in the Indian subcontinent and Indian-origin communities in Guyana, Suriname, and Trinidad and Tobago. Lentils are an integral part of Indian cuisine. This is a dish customarily served on special occasions.[citation needed] It is usually accompanied by an Indian flatbread or roti. As the name suggests, based on the Sanskrit root panch for five, Panchratna Dal is made by combining five different kinds of dals (lentils) common to Indian households. The word Ratna means jewels and Mel means mix. Hence, panchratna and panchmel mean 'five jewels' and 'mixture of five dals' respectively. Traditionally, a panchratna dal mixture contains equal quantities of toor dal, urad dal, moong dal, chana dal and masoor dal. The dal mixture is first soaked in water to soften the lentils. This mixture is then pressure-cooked for 15 minutes till the dal is cooked. The cooked dal is then flavoured with butter, chilies, cumin, cloves, cardamom, ginger and garam masala.

Sarson da saag

Sarson da saag

Saron da saag, also known as sarsa da saag, is a dish of mustard greens cooked with spices. It originated in the northern Indian subcontinent and is popular throughout the region. The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, sarsav nu shaak in Gujarati, and sariso saag in Maithili.

Suran ki sabji

Suran ki sabji

Suran ki sabji, also known as yam curry, is a flavorful Indian dish made with boiled yam cooked in a spicy mustard onion tomato gravy. It is often served with rice, pooris, or parathas and is popular during festivals like Diwali.

Ubadiyu

Ubadiyu

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices

Aloo bonda

Side, Snack, Appetizer

Aloo bonda

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. Although Maharashtrian in origin, batata vada has gained popularity in the rest of India as well.

Bafauri

Side, Snack, Appetizer

Bafauri

Steamed spiced dal snacks, serve with dipping sauce

Bajra

Side, Snack, Appetizer

Bajra

Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in developing countries. The crop is favoured for its productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies".

Bara

Side, Snack, Appetizer

Bara

Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi , Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.

Bhakarwadi

Side, Snack, Appetizer

Bhakarwadi

Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes. It is believed that bhakar comes from bhakri and once rolled with masala stuffing and cut and fried, it becomes bhakar-vadi. Chitale Bandhu of Pune and Jagdish-Farsan of Vadodara popularized the snack by distributing it nationally and internationally. It was popularized by Raghunathrao Chitale, a Marathi businessman. In the 1970s, Narsinha Chitale tasted bakarwadi, a popular Gujarati snack made by his neighbor. The only difference was that the neighbor made a "Nagpuri" variant of the snack. Popularly known as pudachi vadi, this "Nagpuri" variant was an extremely spicy roll, whereas the Gujarati staple snack had more garlic and onions. The amalgamation of the spicy pudachi vadi and the shape of Gujarati bakarwadi is the Chitale bakarwadi. "They combined the spiciness of the Nagpuri pudachi vadi and the shape of the Gujarati bakarwadi and deep-fried it for more crispiness," says Indraneel. The recipe, perfected by Narasinha’s elder sister-in-law, Vijaya, and wife, Mangala, went on sale in 1976.

Bombay mix

Side, Snack, Appetizer

Bombay mix

Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. It is part of a category of snack food called Farsan. Alternative, regional versions include:

Chapra chutney

Side, Snack, Appetizer

Chapra chutney

Red ant chutney, a mixture of red ants, larva, eggs, chilies, spices, salt

Chilli paneer

Side, Snack, Appetizer

Chilli paneer

Pan-fried or deep-fried paneer cheese, prepared with soy sauce, spices, tomatoes, vegetables, chili paste

Dahi misal

Side, Snack, Appetizer

Dahi misal

Warm chickpea chaat

Dal baati

Side, Snack, Appetizer

Dal baati

Daal bati is an Indian dish of dal and bati (hard wheat rolls). It is popular in Rajasthan, Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh. Daal is prepared using tuvaar dal, chana daal (prepared by removing the skin of split chickpeas), mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added to the hot oil. Then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, and ginger are added. There may be a sweet and sour version of the dal in some regions. Finally, the boiled daal is added and cooked.

Fara

Side, Snack, Appetizer

Fara

Rice, lentil or wheat flour dumplings, can be savory or sweet, stuffed, used in curries, served with ghee, chutney

Gupchup

Side, Snack, Appetizer

Gupchup

Panipuri or golgappa is a deep-fried breaded hollow spherical shell, about 1 inch in diameter, filled with a combination of potatoes, raw onions, chickpeas and spices. It is a common snack and street food in the Indian subcontinent. It is often flavoured with chili powder, chaat masala, herbs and many other spices. Panipuri has many regional names in the Indian subcontinent: Maharashtra and South India: panipuri; Haryana: pani-patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani-ke-batashe/padake; Assam: phuska/puska; Gujarat: pakodi; Odisha: gup-chup; Delhi: golgappa/phuchka; Bengal: phuchka and Bihar: jalpooree/phuchka.

Jowar

Side, Snack, Appetizer

Jowar

Sorghum bicolor, commonly called sorghum and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the grass genus Sorghum cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. Sorghum is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 metres (13 ft) high. The grain is small, 2 to 4 millimetres (0.08 to 0.2 in) in diameter. Sweet sorghums are cultivars primarily grown for forage, syrup production, and ethanol. They are taller than those grown for grain.

Kanji vada

Side, Snack, Appetizer

Kanji vada

Lentil fritters in spicy fermented mustard-flavored water or thin curry

Karonda chutney

Side, Snack, Appetizer

Karonda chutney

A chutney or relish using the berry of the Carissa carandas bush

Khichdi

Side, Snack, Appetizer

Khichdi

Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. The word Khichdī is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.

Mahua

Side, Snack, Appetizer

Mahua

Madhuca longifolia is an Indian tropical tree found largely in the central, southern, north Indian plains and forests, Nepal, Myanmar and Sri Lanka. It is commonly known as madhūka, mahura, madkam, mahuwa, Butter Tree, mahura, mahwa, mohulo, Iluppai , Mee or Ippa-chettu. It is a fast-growing tree that grows to approximately 20 meters in height, possesses evergreen or semi-evergreen foliage, and belongs to the family Sapotaceae. It is adaptable to arid environments, being a prominent tree in tropical mixed deciduous forests in India in the states of Maharashtra, Odisha, Chhattisgarh, Jharkhand, Uttar Pradesh, Bihar, Andhra Pradesh, Madhya Pradesh, Kerala, Gujarat, West Bengal and Tamil Nadu. It is cultivated in warm and humid regions for its oleaginous seeds , flowers and wood. The fat (solid at ambient temperature) is used for the care of the skin, to manufacture soap or detergents, and as a vegetable butter. It can also be used as a fuel oil. The seed cakes obtained after extraction of oil constitute very good fertilizer. The flowers are used to produce an alcoholic drink in tropical India. This drink is also known to affect animals. Several parts of the tree, including the bark, are used for their medicinal properties. It is considered holy by many tribal communities because of its usefulness.[citation needed]

Mangodi

Side, Snack, Appetizer

Mangodi

Sandige , Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.

Medu vada

Side, Snack, Appetizer

Medu vada

Medu vada is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vada" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam), batuk (Nepali), and ulundu vadai (Sinhala). According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.

Misal pav

Side, Snack, Appetizer

Misal pav

Misal pav is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal. Misal pav from Kolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.

Naivedhya

Side, Snack, Appetizer

Naivedhya

Prasāda , prasad or prasadam is a religious offering in Hinduism. Most often Prasada is vegetarian food especially cooked for devotees after praise and thanksgiving to a god. Mahaprasada (also called bhandarā), is the consecrated food offered to the deity in a Hindu temple which is then distributed and partaken by all the devotees regardless of any orientation. Prasada is closely linked to the term naivedya, also spelt naivedhya, naibedya or naived(h)yam. The food offered to the deity is called naivedya, while the sacred food sanctified and returned by the deity as a blessing is called prasada.[citation needed]

Poha

Side, Snack, Appetizer

Poha

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

Rakhiya vadi

Side, Snack, Appetizer

Rakhiya vadi

Small dried seasoning balls made with ginger, cumin, cloves, cinnamon, coriander, chili peppers, salt and pepper, baking soda, all held together with urad dal and kumhra, use with potato dishes, eggplant, rakhiya vadi can last for over a year when stored properly

Rice

Side, Snack, Appetizer

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Sabudana vada

Side, Snack, Appetizer

Sabudana vada

Sabudana vada, also called 'sabu vada', is a traditional deep-fried fritter from Maharashtra, India. It is made from tapioca pearls , mashed potatoes, peanuts and spices. It is often served with a spicy green chutney along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada is the best option to have when fasting. It's usually eaten during religious festivals and during fast/vrat/upvaas, especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."[citation needed] The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt. Round patties are formed from this mix which are deep-fried.

Sambar vada

Side, Snack, Appetizer

Sambar vada

Urad dal (black lentil) fritters shaped like a doughnut and either served with or in sambar (stew)

Thalipeeth

Side, Snack, Appetizer

Thalipeeth

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter , ghee, or yogurt. The dish is popular in Maharashtra, Telangana and North Karnataka. (All 3 regions were previously part of Hyderabad State) In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.

Thepla

Side, Snack, Appetizer

Thepla

Thepla is a soft Indian flatbread typical of Gujarati cuisine While extremely popular across Gujarat, it is especially common amongst the Jain community. It is served as breakfast, as a snack as well as a side dish with a meal. Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle). The various types of theplas are cooked by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can also be made with mashed potatoes, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.