Must Have Dishes From Indian States For Your Wedding Party

Kashmir is always a point of discussion since Britishers left India in 1947. Tabak maaz is basically a lamb dish. It is one of the delicacies and is also heavily consumed on the both sides of the LOC, and is also a form of a substantial part of many Kashmiri cuisine. Tabak maaz is very common in the region and is also commonly enjoyed at many wedding banquets as well as major celebrations. This dish typically includes many Persian spices, as well as the ribs are properly marinated overnight, which allows the meat to soften and cooked until it is tender. Last-minute dip on the frying pan can guarantee the flavours, that is sealed.

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Sarson da saag is one of the most popular vegetable dish in Punjab, India as well as Pakistan, that is made from mustard leaves or sarson and spices. It is regarded as one of the traditional way of making saag, and is also served traditionally with makki di roti, which means (unraised) corn bread. It can also be topped with either butter, unprocessed white or processed yellow butter, or more traditionally with ghee.

Dried berries as well as beans that are cooked with yogurt and other Indian spices is a specialty in Rajasthan. A lot of spice, oil and yogurt can be used in this Rajasthani cuisine. You can also use extra oil, that can help to keep the food fresh for a long time as Rajasthan is a very hot as well as humid area. The ker sangri ki subzi is then made with generous amount of oil as well as spices and is also a very good item to carry for traveling as it can stay fresh for two to three days without any refrigeration.

The famous dish of sidu is basically a kind of bread, that is made from the wheat flour. It is also kneaded with yeast and dough and is then allowed to ferment for four to five hours. Sidu dough is yeast-based,and hence needs a couple of hours to get ready. It is generally eaten with ghee, that is, clarified butter, dal, lentil broth or sometimes even with hari chutney. It can look boring in this picture, but it is going to charge up the taste buds.

Home of so many holy places… Uttaranchal. But when it comes to food, other than the ‘North Indian food’, that is, dal-chawal-roti-sabzi, the state has really different recipes which you surely may want to try.

Kaapa is basically a Kumauni preparation of palak, that is, spinach, which has a lovely green color with wonderful Kumauni taste. Kaapa is also avery nutritious dish as its main ingredient include “boiled as well as grinded spinach”, that can retain its nutrients. Palak or spinach is also a rich source of iron.

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Shami kebabs are apparently invented by some really skilled chef for their toothless Nawab of Lucknow. So this kebab was invented, that is so fine that it requires no teeth to eat. The kebabs are silky smooth as well as stuffed with many little chopped onion, mint as well as green chilli.

Panki is generally made from cooking batter in between the banana leaves. Pankis, that are made with rice flour batter is the most common, other varieties of pankis are also prevalent. It is worth that the presentation of the panki with their banana leaf adds a great amount of aroma as well as many visual appeal as it is one of the conventional way of cooking it properly.

Thalipeeth is a very special Maharashtrian dish. It is also known as the Indian version of ‘pancakes’. The dough for this is prepared from a special kind of flour, that is made from the roasted urad daal, chana daal, coriander seeds, cumin seeds, wheat, as well as rice.

It is then served with buffalo milk, butter and is also popular among the Maharashtrians. It can also be served with thick ghee or ‘toop’ or sometimes with thick curd.

Aviyal is a very delicious dish that is prepared with mixed curd, vegetables, coconut as well as seasoned with coconut oil and some curry leaves. It has a very important place in the Kerala cuisine and is also a must for Onam Sadya, the vegetarian feast in Kerala.

Now comes an exclusive dish, that is really weird or tricky you can say, that you can add if you are really into experiment. One trick, don’t let the guests know about this dish.

This dish is considered as a favorite chutney of the tribes in Chhattisgarh and is called chaprah, which is made from the red ants along with their eggs. The chutney has a different pungent smell and is spicy that gives you an ultimate out-of-the-world experience. These red ants are also used to garnish for many dishes they make, which is spicier as well as hot.

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