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Anhui cuisine is known for its use of wild herbs, from both land and sea, and simple methods of preparation. Braising and stewing are comm... -
Sheer korma or Sheer Khurma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in South Asian countries especially Pakis... -
Yugadi or Ugadi or "Samvatsradi" ( Telugu : ఉగాది , Ugādi సంవత్సరాది:samvatsradi), Konkani / Marathi : युगादी yugā... -
Shahi Paneer is a preparation of paneer, cream, tomatoes and spices. Thick, creamy and spicy, it is a mainstay of Indian cuisine. Shahi P... -
Jeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India, an everyday rice dish. It is easy t... -
Rava , is a wheat product and a form of semolina or Rava . Rava is made by grinding husked wheat and is used extensively in south Indian c... -
Introduction Double ka meetha is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom fl... -
History Bisi Bele Bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhatha translates to hot-lentil-... -
Poriyal is the Tamil word for fried or sometimes sauteed vegetable dish. The Kannada word for the same dish is Palya and in Telugu, its P... -
Dal-Bati-Churma , consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, ...