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TIRUPATI LADDU

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The holy sweet is a roughly fist-sized shape ball, made of chickpea flour, clarified butter, sugar, cashew nuts, raisins and cardamom Getting your hands on a Tirupati laddoo is not easy. To eat the famous holy sweet, given as an offering at one of India's holiest Hindu shrines, Tirumala Tirupati, you don't need to shell out a lot of money. The temple in southern Andhra Pradesh state provides two laddoos at a subsidised cost of 10 rupees  each, and customers are allowed to buy another two at 25 rupees each. Actually getting your hands on the coveted sweet involves braving long queues, and procuring a high tech coupon complete with its own security code and biometric details like face recognition. Volunteers from various banks man counters where they check the validity of each ticket and money changes hands only after potential customers pass the facial recognition tests. The recipe is a closely guarded 300-year-old secret, and only a few cooks are given the honour and responsibi...
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FISH PULUSU Andhra Pradesh is known for its spicy food all over the country. As I grew up in Andhra one of my favorite dish is fish pulusu or chepa pulusu. This dish is made up with fish tossed in tamarind sauce added to it is spicy flavoring and tamarind juice. Fish curry is prepared using few drops of oil and spicy herbs and coriander on top which you crave for more. The traditional fish gravy can be found in any Andhra cuisine.
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Baahubali Thali

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House Of Paratha at JM road Pune, Maharashtra  serves the  grand Baahubali Thali  and it takes 5-6 people to finish it. According to the restaurant owner Rahul Rajput, thali is named baahubali thali to dedicate it to the movie. It contains 25 delicacies. What's most special about the  thali  is that it contains a huge paratha that is made using five flours and is loaded with paneer tikka masala, red bell pepper, cheese and a few Punjabi masalas. It's about 22 inch in size and weighs over a kilogram.  But that's not all; apart from the gigantic paratha, the  thali  comprises six types of vegetables,  dal, jeera  rice, three types of desserts,  raita, salad, farsan , a shake  dahipuchka , chapattis, Patiala  lassi , vegetable  dum biryani  and the list goes on. Contents of thali are given names of characters of bahubali movie to show its dedication towards movie . This  thali has   Devas...
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BUTTER MILK

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Moru Thatha Thirumvanmiyur Beach Actually this shop is not a proper shop it is a buttermilk business handled by a family in small tin using bicycle.  Even though it operates in non business time there are huge number of visitors for the shop. They serve  thick buttermilk with raw mango and finally with karabondhi topping. One of night out spots of Chennai.  Must experience the buttermilk surved by the shop in night ambience with the whisker of beach waves. The suprisingly this shop  opens by 9pm and closes by 1am.         Location :  https://goo.gl/maps/girqXSvpdSx
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MEATBALLS FROM SCRATCH WITH CORN SOUP & POTATOES WEDGES

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MEATBALLS😋😋😋😋😋😋 HYDERABADI - SWISS MIX.. Style.... When I get a craving for meatballs, I have a very specific meatball in mind: They’re completely tender all the way through without even a hint of toughness. They’re big enough to require a fork, but modest enough to justify several on the plate. Maybe some onions and fresh herbs mixed in. Nothing fancy. Totally old-school.
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The Story of Biryani: How This Exotic Dish Came, Saw and Conquered India!

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B iryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours. The deliciously complex blend of flavours, spices, and aromas in biryani have come to epitomise the zenith of Indian cuisine                 HYDERABADI BRIYANI  The world-famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. His chefs reportedly created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. While most other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the aromatic saffron flavoured rice is the star...
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Indore famous breakfast

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Indori pooha  A combination of sweet, spicy and crunchy !
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