Food Tales Of India: Part 3

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Sarson ka saag and makki di roti from Punjab- Sarson ka saag topped with homemade butter and served with makki di roti is an all time favourite in Punjab. It is actually rotis made of corn flour & saag from mustard leaves. Sarson ka saag and makki di roti from Punjab- Sarson ka saag topped with homemade butter and served with makki di roti is an all time favourite in Punjab. It is actually rotis made of corn flour & saag from mustard leaves.

Sarson ka saag and makki di roti from Punjab- Sarson ka saag topped with homemade butter and served with makki di roti is an all time favourite in Punjab. It is actually rotis made of corn flour & saag from mustard leaves.

Akhuni from Nagaland- It is prepared by wrapping boiled soybeans (after draining out the excess water) inside banana leaves. Then it is kept over the fireplace and left to be cooked slowly. Akhuni from Nagaland- It is prepared by wrapping boiled soybeans (after draining out the excess water) inside banana leaves. Then it is kept over the fireplace and left to be cooked slowly.

Akhuni from Nagaland- It is prepared by wrapping boiled soybeans (after draining out the excess water) inside banana leaves. Then it is kept over the fireplace and left to be cooked slowly.

Bai from Mizoram- Bai is a stew which consists of rice, vegetables, and simple local ingredients that brings out a healthy and equally delicious product Bai from Mizoram- Bai is a stew which consists of rice, vegetables, and simple local ingredients that brings out a healthy and equally delicious product

Bai from Mizoram- Bai is a stew which consists of rice, vegetables, and simple local ingredients that brings out a healthy and equally delicious product

Podo Pitha from Orissa- This is a dish made in Orissa during the Raja festival, although now it is available all year round. Made our of rice flour, sooji, coconut and cashew nuts and then baked to perfection. It is usually sweet but can be modified too. Podo Pitha from Orissa- This is a dish made in Orissa during the Raja festival, although now it is available all year round. Made our of rice flour, sooji, coconut and cashew nuts and then baked to perfection. It is usually sweet but can be modified too.

Podo Pitha from Orissa- This is a dish made in Orissa during the Raja festival, although now it is available all year round. Made our of rice flour, sooji, coconut and cashew nuts and then baked to perfection. It is usually sweet but can be modified too.

Dal Baati From Rajasthan- It is an Indian dish comprising dal and baati. Dal is basically prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. A platter of semi-sweet Churma is also served with it Dal Baati From Rajasthan- It is an Indian dish comprising dal and baati. Dal is basically prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. A platter of semi-sweet Churma is also served with it

Dal Baati From Rajasthan- It is an Indian dish comprising dal and baati. Dal is basically prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. A platter of semi-sweet Churma is also served with it

Sishnu Soup from Sikkim- Sishnu Soup is prepared from leaves of edible wild varieties of nettle and is very nutritious as well as healthy Sishnu Soup from Sikkim- Sishnu Soup is prepared from leaves of edible wild varieties of nettle and is very nutritious as well as healthy

Sishnu Soup from Sikkim- Sishnu Soup is prepared from leaves of edible wild varieties of nettle and is very nutritious as well as healthy

Chicken Chettinad from Tamil Nadu- The selection of spices is the key in this beautiful recipe.The combination of only certain spices cooked up with simple ingredients like coconut, whole garam masala and curry leaves brings out a classic taste Chicken Chettinad from Tamil Nadu- The selection of spices is the key in this beautiful recipe.The combination of only certain spices cooked up with simple ingredients like coconut, whole garam masala and curry leaves brings out a classic taste

Chicken Chettinad from Tamil Nadu- The selection of spices is the key in this beautiful recipe.The combination of only certain spices cooked up with simple ingredients like coconut, whole garam masala and curry leaves brings out a classic taste

Sarva Pindi from Telengana- Sarva pindi is a savoury pancake. It is a circular shaped item made of rice flour and peanuts. It is also called tappala chekka Sarva Pindi from Telengana- Sarva pindi is a savoury pancake. It is a circular shaped item made of rice flour and peanuts. It is also called tappala chekka

Sarva Pindi from Telengana- Sarva pindi is a savoury pancake. It is a circular shaped item made of rice flour and peanuts. It is also called tappala chekka

Muya Bai Wahan from Tripura- A curry  made out of pork, bamboo shoots, raw papaya, and slight tanginess provided by lemon juice, this one is a must try. Muya Bai Wahan from Tripura- A curry  made out of pork, bamboo shoots, raw papaya, and slight tanginess provided by lemon juice, this one is a must try.

Muya Bai Wahan from Tripura- A curry made out of pork, bamboo shoots, raw papaya, and slight tanginess provided by lemon juice, this one is a must try.

Jadoh from Meghalaya- A very popular dish from Meghalaya, it involves the use of pork, which is cooked with rice and simple spices. Jadoh from Meghalaya- A very popular dish from Meghalaya, it involves the use of pork, which is cooked with rice and simple spices.

Jadoh from Meghalaya- A very popular dish from Meghalaya, it involves the use of pork, which is cooked with rice and simple spices.

This is the 3rd part in the food journey tales from India. We have covered some parts of the North east as well as the West. It is interesting how many types of ingredients are used all over India and how many flavours have been incorporated into the Indian cuisine.
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