The Indian Cuisine - Non-veg

India is a place that has welcomed and adapted international cuisines gracefully. 

Food. Everyone loves it, everyone has it. Everyone even talks about it. Food is something we can talk about for hours and hours.

The best thing about the Indian cuisine is that it is as diverse as the country. The food of each state is deeply influenced by its geography, climate and culture. Although there are so many types of food that you would find irresistible, we present to you some gastronomic delights that everyone who visits this country must eat.

Tandoori Chicken

                       

The tandoori chicken is commonly served as starter in most restaurants and is a famous Indian food. It is cooked in very high temperature in the traditional tandoor after being marinated in yogurt and other Indian spices.

Chicken Curry

             

You will find different varieties of chicken curry depending on where you are in India. While the chicken curry of almost all places is delectable, you must not miss it in Kerala, Maharashtra, Mangalore and Goa.

Rogan Josh

                            

Rogan Josh is boneless lamb curry that is cooked with Kashmiri red chilli which gives the dish its unique red colour. Cooked in yogurt and other Indian spices, this Kashmiri dish can be eaten with Indian bread and rice.

Biryani

                          

Biryani is an aromatic rice dish that is cooked with vegetables or marinated chicken or mutton. You will find different varieties of biryanis in each part of the country, making it one of the most popular Indian dishes. Some of the most commonly available biryani dishes include the Kerala Malabar chicken biryani, Hyderabadi mutton biryani, etc.

Butter Chicken

                                  

One of the proudest members of the Punjabi cuisine is definitely the delicious butter chicken. Largely tomato based, this curry is cooked with chicken marinated in yogurt and lots of butter. Although not very spicy, this is a rich Indian food dish that would definitely satisfy your palette.

Fish Curry

                             

The fish curry of the coastal areas of the country is to die for. Be it Goa, Kerala or Bengal, do not miss the fish curry and rice of these places.

Once you taste this food you are going to fall in love with Indian cuisine. 

Indian desserts

India has a wide range of very delectable, finger licking and luscious Indian desserts. Indian sweets are commonly known as Mithai in Hindi, they are a type of confectionery that rely heavily on milk, sugar, flour, condensed milk, cardamom powder for flavoring. The bases of the sweets vary from region to region.

As India is rich in its heritage, culture and traditions, we have a plenty of festivals in line. Sweets are the most popular sought after delicacy that is offered to the deity. Indian sweets are large in colour, shape and size. Their flavours are also distinct and explicit. Most Indian are sweet tooth and without a doubt, love preparing and eating a variety of colourful and flavourful sweets.

Indian sweets are mainly prepared in 2 varieties, one is the milk based sweets like Ras malai, Rabari, Kalakandh etc and the other is the flour based sweets which includes an array of ladoos, Gulab Jamun, Mysore pak and many more. 

Dessert forms an important part of a meal which is served as the last course but usually the most sought after. Sweets are mostly prepared to a celebration, special events and ceremonies; not only they add charm to festivities but also imbibe sweetness of unity in India. Most of the sweet dishes are available throughout the year irrespective of any occasion, season etc. Many Indian desserts require a level of expertise which can be a deterrent to making them at home.

So, we look at some of the most popular or top most Indian desserts, they would include:

Ras Malai

Ras Malai or Rosh malai (Bengal sweet dessert originating in India) is served after a meal. The name Ras Malai comes from two parts in Hindi: “Ras” meaning “juice/juicy” and “Malai”, meaning “cream”. Ras Malai consists of sugary white, cream or yellow coloured balls of paneer soaked in malai (clotted cream) flavoured with cardamom.

Rasgulla 

Rasgullas are white balls of sponge that are dipped in a sweetened syrup. A famous sweet shop owner N C Das invented rasgullas. His recipe is still followed in all the old 'mishti' shops of Kolkata.

Rabri 

Rabri is a specialty of Banaras. It is basically thickened milk with dry fruits and kesar. Enjoying a plate of rabri while sitting on the ghats of the Ganga is an ethereal experience.

Laddo 

Motichoor Laddo

Besan Laddo

Laddos are basically round sweetmeats that are rolled by hand. The bright orange motichur laddos are the best known varieties. Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan) sweetened with sugar. Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate and specially prepared during festivals.

Gulab Jamun

Gulab Jamuns actually have nothing to do with roses. Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh.

Jalebi 

The jalebi batter has urad dal, chenna and sugar syrup. Jalebis are criss-crossed web of lines that are hand-made and then deep fried. They are served hot with rabri or sweet curd sometimes.

Amrakhand 

Mango Shrikhand/ Amrakhand is a very popular Indian dessert made from strained yogurt or hung curd. It is one of the main desserts in Maharashtrian and Gujarati cuisine. In Gujarati cuisine, shrikhand is eaten either as a side-dish with breads such as poori or as a dessert.

Petha

 Pethas are popular sweetmeats from the city of Agra. If you go to Agra then make sure you grab some pethas apart from gazing at the Taj.

Kalakand 

                   

Kalakand is a white coloured sweet that is almost totally made up of khoya and garnished with dry fruits. It is very sweet and melts in the mouth. Kalakand is an exquisite milk-based sweet preparation made with concentrated milk called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios. This dish is flavoured with mango.

Mysore pak

Mysore pak is a sweet dish from the south Indian cuisine, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour.

Son Papadi

                      

It is made from sugar, gram flour, flour, ghee, milk, and cardamom. Soan papdi is very soft like fibre or flakes.Soan papdi or soam papdi or sonpapri or sanpapdi is a popular South Asian, India, Bangladesh, Pakistan, Nepal sweet. It is usually square in shape or served as flakes, and has a crisp and flaky texture. This sweet is commonly sold in streets which attract kids a lot. The Origin place of sohan papdi is a small town called Najibabad of the district bijnor in the state of Uttar Pradesh.

It is said that there is no country has a wider range of exotic, luscious sweets than in India.

Indian Summer Drinks - Stay Cool

The street vendors of Indian cities also sell sweet items and drinks including Lassi plain or salty,fruit flavored juice, Sherbet, Jaljeera, Neera and other seasonal drinks.

few summer drinks made or had in indian homes:

Lassi

Made from yogurt and very famous in north india. You can make it salty or sweet. you can flavor it with cardamom powder, rose water and saffron. Some other variations of lassi are masala lassi,salty lassi, strawberry lassi, fruit lassi, papaya lassi and mango lassi.  Key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled and hand blended with a wooden churner. The yogurt should be fresh and sweet in flavor. Lassi makes for a filling breakfast and you are good to go for the day.

Nimbu Pani (Indian Lemonade) 


This is the cheapest and might be the most used summer drink in India. You can add flavor to it by adding mint juice, roasted cumin powder, black salt or make it sweet – shikanji or have it salty. Some people also like to add ginger juice but then ginger is heaty. In the western india, this is called as nimbu pani and in north India, its called as shikanji.

Chaas

Chaas, a refreshing summer drink, is basically a diluted, salted yogurt drink. In India, its more popularly known as buttermilk.
Yogurt or curd is the main key player of buttermilk recipe. It is usually served along with lunch especially during the hot summer months. This salted yogurt drink has many health benefits which include cooling the body and good digestion. I usually like to add a lot of fresh coriander, black salt and roasted cumin powder. You can add either of them based on what is available in your kitchen. 

Aaam ka Pana

It is made using raw mangoes. helps in preventing heat strokes and keep the body cool. raw mangoes are rich in vitamin c and iron. Aam Panna is a rejuvenating and refreshing cooler prepared using raw green mangoes during the hot summer months when mangoes are in season. This sweet and sour summer drink, also known as Kairi Panha works as a digestive and is hard to resist due to its unbeatable flavor and health benefits.

Kokum Sharbat

Kokum fruit is available mostly in goa and maharashtra side. it is one of the best summer coolant, reduces heat in body, anti oxidant and helps indigestion. Kokum or Garcinia Indica is a fruit which is famous for its healthy and refreshing cool drink. Kokum juice is not only delicious but it also has several health benefits.It is low in calories and rich in dietary fibres.

Instant Kokum Sharbat is a quick tangy sweet drink recipe prepared by soaking the kokum in hot water and then blending the juice with roasted cumin seed powder, black pepper and sugar.

 Sugarcane juice

The ever popular indian juice to quench your thirst and give you a boast of energy. excellent for jaundice. has digestive properties, thirst quenching and keeps the body hydrated.

Do give this healthy beverage a try this summer. Keep yourself well hydrated and do check out more summer drink recipes.

Best Road Side Food of India

The road side foods are specialty of Indian cities and reflection of India’s culture and tradition,stall vendors of street offers different kinds of delicious and tasty food such as famous Pani puri, various types of Chats and different fried items.  Some of major Indian cities are well famous for street food items like Delhi for chole bhature,Indore Poha jalebi, Mumbai for Vada Pao and Kolkata for all types of rolls.
Street foods are ready to eat food or drink generally sold in streets, public areas like a market,in fair by a hawker, vendor with a portable stall. Indian streets are well famous for its cheap and tasty food items, Every Indian city has its own specialty of all time favorite snack. The safety of street food has become one of the major concerns of public health, cleanliness and freshness are the concern to discourage people from eating street food.

Pani Puri: 

The must try road side Indian food is a mouth watering food item also known as Gol Gappa in Northern India and Poochkas in West Bengal. Pani Puri is best street food from India and the most favorite of Indian girls. Gup chup or Pani Puri is originated from Bihar the Magadh region of India and now available across every street of India. The most popular Indian street food is a small, round, crispy semolina shells stuffed with spice and potato and servers after digging into tangy water, The Water used for panipuri is mixed with Indian spices, amchoor powder and salt.

Other variants of Pani puri are Dahi puri and Sev Puri.

Bhelpuri: 

Bhelpuri or simple Bhel is a savoury snack item or kind of Chaat, made out of puffed rice, onion,potato and a tangy tamarind sauce. Major ingredients used to made Bhel are tomatoes, onions,chilis Sev,Chat masala and chutney. Type of chutneys is the responsible for the flavour like sweet,tangy or spicy. Bhelpuri is called Jhaal Muri in Kolkata, Churumuri in Bangalore and a dry version popularly known as Bhadang in Maharashtra. Jhaal Muri is a different snacks item sell by vendors around the street markets of city. The savoury Indian snacks is created from Maharashtra and got famous to rest of India.

Chaat: 

Chaat or Aloo tikki is another most famous Indian Street Food item available from every village to all Indian cities. Tasty evening snack item is originated from Uttar Pradesh state and become very popular in rest of India and the Indian Sub-continent. The most famous area for Chaat are Agra and Mathura, taste can be vary from city to city. Mumbai’s Chowpatty Beach is world famous for stalls different variety of chaats and other street foods.

Chaat is mostly served at road side stall or by vendors around, other variant of Chaat are Papri chaat,Aloo Chaat and Dahi Chaat.


Thattu Dosa: 



Thattu Dosa is the famous street food of south India especially in the state of Kerala and Tamil Nadu.Set Dosa or Saada Dosa is a pure vegetarian delicacy served with sambar and coconut chutney. Its a mouth watering dish made by traditional form of Kerala dosas and serve by street food sellers around the state. South India is known for its high standard food items, specially road side food and eaten on the streets. There more then 100 varieties of Dosas available in south India,other famous dishes from road side stall are Kerala’s famous banana fry and idlis sambar.


Samosa: 

Fried Snacks of Indian street are perfect evening snack or a rainy day snacks item. These fried snacks may available in the restaurants but street food are the best for a better taste and experience. Samosa is one of most popular fried snacks serve with sweet-sour tamarind chutney or tangy chilli chutney. Bhajias, Pakoras, Allogunda, Kachori, bade, mirchi bajji etc are some of the best road side fried Indian snacks to have in the evening or in the morning with tea.

Pav Bhaji: 

Pav Bhaji is the traditional fast food dish native to Maharashtra and one of the most famous street food in metropolitan areas of India. Pav means a small loaf of bread which served with Bhjai,vegetable dish especially in the central and western Indian states. The quick meal of Indian street as well as Indian restaurants served with butter fried pav,or some more varieties like Cheese Pav Bhaji,Paneer Pav Bhaji and Mushroom Pav Bhaji. Pav Bhaji is one of the most common snack to have between lunch and dinner, it is also a party favorite food item.

6 Unique Milkshakes To Try Out This Summer

This summer, beat the sun’s scorching heat with some delicious fruit and your favourite food blended with chilled milk.  Do away with traditional flavours and drive away those summer blues with these creative concoctions!

Banana Pudding Milkshake

 

 Your favourite comfort food blended together with some chilled milk is the slurpiest way for you to beat the summer heat. Add some fresh fruit for a complete explosion of flavour in your mouth

Orange Cream Milkshake

If your childhood revolved around frozen orange popsicles, you’d love indulging in this creamy rendition of your good old days. This zesty drink is a good source of vitamin C as well!

Cookie Dough Milkshake

For those of you who always crib about not having enough dough to scrape off the bowl, this milkshake will put an end to all your complaints.

Strawberry Rhubarb Milkshake

An exotic combination, this one’s tailor made to refresh your senses post a grueling workout in the sun. 

Pineapple Milkshake

Although unusual, a pineapple shake is not only yummy, it is also a very effective hydrant to replenish your body. So if you’re ready to transport yourself to a Hawaiian beach, this milkshake is for you!

Peach Banana Cream Soy Shake

A perfect combination of quintessential summer flavours, this milkshake is an absolute knockout. Plus it’s healthy too! And if you’re not a fan of soy milk, you can try this with some fresh coconut milk as well.

5 Tastiest Regional Biryanis Of India

There is nothing as comforting as digging into a biryani and feeling the miscellany of mouthwatering flavours burst in your mouth. Just a mere mention of the name gets many of us salivating. It is believed that this rich delicacy of rice and spices invaded our food spaces when the Mughals came to India. Since then, the biryani has adapted and adjusted to regional tastes and preferences, enriched by tweaks and innovations over the years.

Whether it is the saffron and the coconut of the Hyderabadi biryani, or the fragrant restraint of its Lucknowi cousin, or the potatoes that add textural heft to the Bombay variation, there are plenty of contenders for the spot of top Indian biryani.

Here are five of my favourite regional interpretations.

1. Hyderabadi biryani

A temptation concocted in the land of the Nizams, this delicious concoction of basmati rice and lamb meat or chicken served with yogurt and onions is sure to make you lick your fingers and smack your lips. The use of saffron and coconut is what sets this biryani apart from the rest. One popular variation is the dum biryani, wherein the meat is marinated and cooked with the rice on a slow flame, letting the juices from the succulent meat engulf the rice. Try it at Paradise, Hyderabad.

2. Lucknowi Biryani

Lucknow and biryani are almost synonymous with each other. The result of culinary experiments in nawabi kitchens, this biryani (also called Awadhi biryani) is made using the dum pukht technique: the meat and the gravy are tightly sealed in a handi or a heavy bottomed pot and cooked over a slow flame. This process is what makes the biryani so flavourful and delicious. Lightly spiced and packed with delicate flavours, it makes up for royal treat. It's best had at one of the hole-in-the-wall eateries in the Chowk area. Many people swear by Idrish, if you don't mind a somewhat grubby ambience.

3. Kolkata Biryani

The hallmark of this biryani is the use of potatoes and eggs, along with kewra and rose, making the rice fragrant and flavourfully fantastic. It's an offshoot of the Lucknowi biryani, having originated from the Awadh royal family, which migrated to Kolkata with a coterie of cooks. The meat is marinated in yogurt and spices and cooked separately from the rice and then layered. 

4. Malabar Biryani

Milder on the spices and with a slightly sweet taste, Malabar biryani is a popular dish in Kerala. It is characterised by the unique khyma rice and generous use of cashews and raisins. The rice and the meat are cooked separately and then layered in a narrow-necked pot and steamed, ensuring that the flavors of the meat completely encompass the rice. It is often served with a simple raw mango, coconut and green chili pepper chutney that injects that extra zing.

5. Bombay biryani

Potatoes are the humble star of this spicy iteration of the biryani and are a must in both the veg and non-veg versions. The preparation uses a layered method, where half-cooked basmati rice and cooked meat are prepared in the dum style.