Food Tales Of India: Part 2

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Mutton Rogan Josh from Jammu and Kashmir- Mutton is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies gives a dramatic red colour to the curry Mutton Rogan Josh from Jammu and Kashmir- Mutton is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies gives a dramatic red colour to the curry

Mutton Rogan Josh from Jammu and Kashmir- Mutton is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies gives a dramatic red colour to the curry

Thekua from Jharkhand- Flour mixed with cardamom powder, freshly grated coconut, ghee and kneaded with melted jaggery. Thekua from Jharkhand- Flour mixed with cardamom powder, freshly grated coconut, ghee and kneaded with melted jaggery.

Thekua from Jharkhand- Flour mixed with cardamom powder, freshly grated coconut, ghee and kneaded with melted jaggery.

Bisi Bele Bath from Karnataka- This rice dish can be had for breakfast or for lunch and the best part is instant powder is available from MTR too! It is best served with spicy Potato Chips Bisi Bele Bath from Karnataka- This rice dish can be had for breakfast or for lunch and the best part is instant powder is available from MTR too! It is best served with spicy Potato Chips

Bisi Bele Bath from Karnataka- This rice dish can be had for breakfast or for lunch and the best part is instant powder is available from MTR too! It is best served with spicy Potato Chips

Avial From Kerala- Vegetables, yogurt, coconut and other ingredients available at home are all that you need. Avial From Kerala- Vegetables, yogurt, coconut and other ingredients available at home are all that you need.

Avial From Kerala- Vegetables, yogurt, coconut and other ingredients available at home are all that you need.

Mawa Jalebi from Madhya Pradesh- Mawa is reduced, evaporated milk and is really soft in consistency, which in turn makes the jalebis into a sweet delight Mawa Jalebi from Madhya Pradesh- Mawa is reduced, evaporated milk and is really soft in consistency, which in turn makes the jalebis into a sweet delight

Mawa Jalebi from Madhya Pradesh- Mawa is reduced, evaporated milk and is really soft in consistency, which in turn makes the jalebis into a sweet delight

Zhunka Bhakar from Maharashtra- It is made from gram flour cooked with vegetables. While it can be consumed with wheat flour rotis Zhunka Bhakar from Maharashtra- It is made from gram flour cooked with vegetables. While it can be consumed with wheat flour rotis

Zhunka Bhakar from Maharashtra- It is made from gram flour cooked with vegetables. While it can be consumed with wheat flour rotis

Egg Daal from Meghalaya- Just break your eggs when your dal is almost ready and cook the eggs in it Egg Daal from Meghalaya- Just break your eggs when your dal is almost ready and cook the eggs in it

Egg Daal from Meghalaya- Just break your eggs when your dal is almost ready and cook the eggs in it

Steamed Prawns with Minced Garlic from Andaman- Spoon garlic and oil into each prawn or just on top of prawns. Place the prawns and steam for about 5-8 minutes Steamed Prawns with Minced Garlic from Andaman- Spoon garlic and oil into each prawn or just on top of prawns. Place the prawns and steam for about 5-8 minutes

Steamed Prawns with Minced Garlic from Andaman- Spoon garlic and oil into each prawn or just on top of prawns. Place the prawns and steam for about 5-8 minutes

This is the next in the food guide of India where you will find recipe ideas from all over India. As we take a tour of different parts of India's Kitchens and what they cook, find out what you want to try in your next tour!
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