The Spice Trail

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.

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...

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

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.

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...

Indori pooha  A combination of sweet, spicy and crunchy !

The Dharwad pedha is an ancient sweet which the kings of mysore used to have. As the name suggests it originates from the district of Dharwad in Karnataka. This is a sweet dish and it has been and still is my favourite sweet since my mother introduced it to me when i was a small kid. This sweet is made of milk and sugar and it is a part of a 175 year old dish from karnataka. If i do get the opportunity to bring it to class we will definitely experience the authentic taste of the dharwad pedha. Kevin Andrew

Best way to keep one cheerful. Eat your favourite food!! I have lived in various States of India, with friends from different cultures and here are a few of my favourite dishes that I’ve picked from everywhere. Lets start with Avial from my schooling days in Neyveli, the best years! This I learnt from tamilians, although it is supposedly a kerala dish. It’s a healthy dish of cooked vegetables in a yogurt base with coconut, green chillies and a dash of coconut oil. Goes well with steamed rice. The sweet dish of Puttu, made with either white or red rice coarsely powdered, with jaggery and coconut is an authentic dish. This also shares ownership from the mallus and tamils. My undergrad days in Bengaluru, ever-hungry hostel days, perpetually broke! I loved this rice specialty from my kannada friends, Bisibelehulianna. Bisi means hot, bele means dal, huli means tamarind, and anna means rice. So it is a version of the khichdi but the spice...

Dal Bati Churma is a very popular Rajasthani dish that is a treat for your taste-buds. It’s a staple food in several parts of India including Rajasthan, Uttar Pradesh and Madhya Pradesh. It is served in a traditional way by first squashing the Bati and then pouring the Ghee on it. Yellow colored daal (lentil) is also served with it. It is served in all the celebrations and festivals of Rajasthan including weddings, religious occasions or birthday parties. Three different food items-Daal (lentils), Baati & Churma(Sweet) combine to give you “Daal-Baati-Churma”. Daal is typically made of lentils and is spicy. Baati is made of flour. The sweet Churma is a combination of wheat flour, dry fruits & sugar. Ghee is added in all the three items. In villages, Baatis are baked on firewood or kandas(i.e. cow dung cakes). But when you are preparing in your kitchen you can use Tandoor or electric oven. Baatis are served dipped in Ghee. The daal is also prepared in Ghee, th...