Glimpses of India

Glimpses
of India
“Food brings people together on many different
levels. It’s nourishment of the soul and body”
—SOMEONE FAMOUS
Traditional dishes/food of
different states and union
territories in India
DELHI!
“Ik roz apni rooh se poocha, ke dilli kya hai, toh yun jawab me keh
gayi, yeh duniya maano jism hai aur dilli uski jaan”
Original in Delhi
Daulat ki
Chaat
Ghantewala
Butter Chicken sweets
Butter
Chicken
Butter Chicken originated at the Moti Mahal, Darya Ganj
in the 1950s. The restaurant was famous for its Tandoori
Chicken. The cooks there would recycle the chicken
juices that were left over by adding butter and tomato.
Once, be it by chance or by design, this sauce was tossed
around with pieces of Tandoori Chicken. And the rest is
history. Butter Chicken was born and soon set tongues
drooling the world over. Butter Chicken is creamy with
thick, red tomato gravy. It tastes slightly sweet. The sauce
percolates into the chicken pieces, making them soft and
juicy. This melt-in-mouth dish tastes best with tandoori
roti or naan.
Daulat ki
Chaat
The name might confuse you, but it’s actually a dessert
that's melt-in-your-mouth and can warm-up-you-heart.
Available only during the winter season ( November,
December, and January). The special chaat uses milk as
the main ingredient and if you want to taste the best
version of it
Ghantewala
sweets
The Ghantewala Halwai
in Chandni Chowk in Delhi, established in 1790 CE
was one of the oldest halwais (traditional sweet
shop) in India.
It has catered to Mughal Emperors, Presidents
and Prime Ministers of India, from Nehru to his
grandson Rajiv Gandhi. Over the years, it has
also remained a popular visitors attraction in Old
Delhi area and known for its Sohan Halwa.
PUNJAB!
Original in Punjab
Sarso ka Saag
and Makki di
Kara prasad at Roti Punjabi Kadhi
Golden Temple Pakodi
Kara prasad at
Golden Temple
Karah Prasad is sweet flour based vegetarian food that is
offered to all visitors to the a Gurudwara. This is regarded
as food blessed by the Guru and should not be refused. All
devotees who visit Gurudwaras on the occasion of
Baisakhi Festival to celebrate the birth of Khalsa Panth
receive Karah Prasad or Kada Prasad by the sewadars
(volunteers). This kada prasad holds a lot of importance in
Sikh faith. The religion gives prescribed method of
preparation, distribution and the way of receiving kada
prasad.
Sarso ka Saag and
Makki di Roti
Sarson Ka Saag (as it is known in Hindi or Sarhon
Da Saag, in Punjabi or Sareyan Da
Saag in Dogri) is a popular vegetarian dish from
the northern region of the Indian subcontinent. It is
made from mustard greens (sarson) and spices
such as ginger and garlic. It is often served
with makki di roti. Sarson Ka Saag and makki ki roti
is considered a special dish in entire North
India. It is eaten especially in the winter season.
Punjabi Kadhi
Pakodi
Punjabi Kadhi Pakora is a tangy, creamy and delicious

north Indian curry that everyone should try. The fritters
(pakora) are steeped and cooked in Kadhi, a besan (gram
flour) and dahi-based (curd) gravy.
JAMMU
KASHMIR!
“If there is heaven on earth, it is here....it is here........it is here..........”
Original in J&K
Sheermal
Rogan Josh Dum Aloo

Rogan Josh
Rogan Josh has to be the first mention in Kashmir

food. The delicious signature dish has put Kashmir
on the food map. Rogan Josh is an aromatic lamb
curry made with the fusion of various spices,
yogurt, and browned onions. A healthy low-fat dish,
it is best savored with rice or naan bread. If you are
non-vegetarian, you won’t be able to stop yourself
at one serving of one of the best Kashmiri dishes.
Sheermal
Sheermal a scrumptious delicacy that you must try

on your food spree in Kashmir. Flavored with
saffron, this flatbread will melt in your mouth and
will leave you amazed by its taste. Crispy and
sweet, Sheermal is a Kashmiri food that can be
easily prepared at home.
Dum Aloo
Dum Aloo (also spelled as Dam Aloo) or Aloor

Dum is a potato based dish, it is a part of the
traditional Kashmiri Pandit cuisine, from
the Kashmir Valley, in the Indian state of Jammu
and Kashmir. The potatoes, usually smaller ones,
are first deep fried, then cooked slowly at low flame
in a gravy with spices. Dum Aloo is a popular recipe
cooked throughout Indian subcontinent.
Uttar Pradesh!
“Muskurayi janab, aap lucknow m h!!!”
Original in Uttar Pradesh
Awadhi chicken
Dum Biryani.
Galouti Kebab Balushahi
Galouti Kebab
The legend goes that the Nawab had lost most of

his dentures due to old age, but his penchant for
kebabs were far from dying. So for their toothless
Nawab, the seasoned khansamas came up with a
popular variant which needed no chewing yet had
the same rich flavours and taste of a kebab..
Awadhi chicken
Dum Biryani.
Lucknowi biryani or Awadhi chicken biryani is a
special and traditional method of biryani making
from the capital city Lucknow which is often made
in shahi style using chicken or mutton. Lucknow is
always known for its delicious and amazing shahi
delicacies which are always mouth-watering and
finger-licking.
Balushahi
Balushahi is a traditional dessert originating from

the Indian subcontinent. It is similar to a glazed
doughnut in terms of ingredients, but differs in
texture and taste. In South India, a similar pastry is
known as badushah
Maharashtra!!
The most-popular forms are bhaji, vada pav, misalpav

and pav bhaji. More-traditional dishes are sabudana
khichadi, pohe, upma, sheera and panipuri. Most
Marathi fast food and snacks are lacto-vegetarian.
Karnataka!!
Idlis, Vadas, and Dosas. Ask any South Indian what

would be their ideal breakfast and they'll probably say
dosa or idli and vada. Made from rice flour and urad dal,
these delicacies can be found all over the city from your
run-of-the-mill restaurant chains to local vendors in their
carts
Kerala!!
Kerala cuisine offers a multitude of both vegetarian and

non-vegetarian dishes prepared using fish, poultry and
red meat with rice a typical accompaniment. Chillies,
curry leaves, coconut, mustard seeds, turmeric,
tamarind, and asafoetida are all frequently used.
Tamil Nadu!!
Several varieties like saada dosai, kal dosai, muttai

dosai, neer dosai, rava dosai and paasi paruppu dosai
are prominently available in Tamil Nadu. Vadai is based
on the ingredients used and served along with idlis.
Pongal is a traditional cuisine where rice is cooked in a
matki with water and milk..
Telangana!!
Popular Telangana curry dishes (known as Koora)

include Boti (derived from mutton) and Phunti Koora
made out of Red Sorrel leaves. Potlakaya pulusu, or
Snake gourd stew is one of the daily staple dish. Many
Telangana dishes are altered as per their own taste but
the root ingredients are similar. And no one can foeget
the HYDERABADI BIRYANI.
Bihar!!
Litti Chokha of Bihar was originated centuries ago as a

staple food in the court of Magadha. It is a remarkable
dish which comes from the state of Bihar and is not only
popular in India today, but has also made a special mark
globally. Litti and Chokha are absolutely delicious and so
is the rustic way of cooking.
Rajasthan!!
While there is a magnificent range of Rajasthani

vegetarian dishes out there such as dal baati churma,
gatte ki sabzi or mirchi vada, Rajasthani cuisine is
particularly known for its tempting, fiery lal maas.
Assam!!
It is a style of cooking that is a confluence of cooking
habits of the hills that favour fermentation and drying as
forms of preservation and those from the plains that
provide fresh vegetables and an abundance of fish and
meat. Both are centred on the main ingredient — rice.
The confluence of varied cultural influences in the
Assam Valley has led to the staggering variety and
flavours in the Assamese food. It is characterized by the
use of an extremely wide variety of plant as well as
animal products, owing to their abundance in the region.
It is a mixture of indigenous styles with considerable
regional variations and some external influences. The
traditional way of cooking and the cuisine of Assam is
very similar to other South-East Asian countries
like Thailand, Burma (Myanmar) and others.
Nagaland!!
Naga food tends to be spicy and there are several

different varieties of chillies in Nagaland. The most
notable being Naga Morich and Bhut jolokia.
The ginger used in the Naga cuisine is spicy, aromatic
and is different from the common ginger. Garlic and
ginger leaves are also used in cooking meat
dishes. Sichuan pepper is also a popular spice used by
the Nagas
INDIA can’t
be summarized
in a slideshow
THANK YOU!!!

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Glimpses

Punjabi Kadhi Pakora is a tangy, creamy and delicious

Rogan Josh Dum Aloo

Rogan Josh has to be the first mention in Kashmir

Sheermal a scrumptious delicacy that you must try

Dum Aloo (also spelled as Dam Aloo) or Aloor

The legend goes that the Nawab had lost most of

Balushahi is a traditional dessert originating from

The most-popular forms are bhaji, vada pav, misalpav

Idlis, Vadas, and Dosas. Ask any South Indian what

Kerala cuisine offers a multitude of both vegetarian and

Several varieties like saada dosai, kal dosai, muttai

Popular Telangana curry dishes (known as Koora)

Litti Chokha of Bihar was originated centuries ago as a

While there is a magnificent range of Rajasthani

Naga food tends to be spicy and there are several

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