INDIA’S FAMOUS DESTINATIONS AND FLAVORS

  • LUCKNOW

Gulnaar Kebabs: The Gulnaar Kebab is delight for those who enjoys eating food. The chicken perfectly blended with tomatoes and spices, bawarchis (chefs) consider garnishing the kababs with the petals of roses is of the most aesthetic way of plating.

Lakhnavi Biryani: `Bhuna’ rice is what really considered as Biryani, before the preparation, the rice is needed to be fried properly before cooking with the mutton. Hence, the name briyani differentiates it from the pulao.

Nargisi Kofta: The hard-boiled egg is considered as the main ingredient in Nargisi Kofta, enfolded in mince and deep fried, and half of the dish resembles as eye. The eggs which are selected are slimmer rather to round to get the perfect shape!

Shami Kebab: Made with mincemeat this kebab is consider as a non-vegetarian dish.   These Kebabs are shaped in round patties with lots of spicy surprise. The mouth melting and extremely soft kebab will leave you stunned with its texture.

  • HYDERABAD

Firni: Firni is severed as dessert in Hyderabad, made with boiled rice, or vermicelli cooked in milk and adding sugar in it to get the sweet flavour; it is flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds.

Hyderabadi Biryani: Biryani is must to Hyderabadi’s people in their culture. Pakki briyani and Katchi briyani are main types of briyani in Hyderabadi culture. The method for the preparation of katchi briyani is done with katchi Yakhni method i.e., with raw gravy, in which the meat is marinated in curd and cooked only by its dum. In Pakki Biryani, meat is cooked with all the spices mixed in it and then the rice is boiled with the gravy, with the aroma of mace, sealed is vessel with ittar and kewra in it.

Hyderabadi Haleem:  The Haleem dish is cooked in low flame on firewood in Bhatti for about 12 hours. It is a type of food that we make in liquid for a long time composed of meat, with lentils and wheat which makes in into a thick paste.

Sheer Korma:  Sheer Korma is a dish made during the festive season, it is a kind of pudding prepared by Muslims on Eid. Vermicelli are fried in clarified butter. Then milk (sheer) is added to vermicelli is allowed to cook further till the milk gets thick in texture, and sugar and dates are added on top with other dry fruits to make it attractive.

  • KOLKATA

Rasogolla: Rasogolla are dumplings of chena (an Indian cottage cheese) which has given round shape and make with semolina dough. The dumplings are added in the sugar syrup which gives it a sweet taste.

Mistidoi: A dessert typically a sweetened curd liked by all over India.  

Shingara: It is Bengali version of India favourite snack Samosa. It can be either baked or fried, stuffing made with potatoes, peas and cauliflower etc. non-vegetarian and swap this stuffing with mincemeat. Shingara with tea is mostly like snack in Bengal during evening.  

Phuchka:  As golgappa all over famous in North India the phuckha is little, larger in size when compared to golgappa. With crispy texture when compared to  rest-of-India variant. The filling is mostly done with  potato and matar.

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