Far from being a corporeal entity and encompassing more than geographical boundaries, the nation can only be imagined and constructed, making it no different to the imaginative construct of fiction.
Palak paneera dish made from spinach and paneer cottage cheese Bihari cuisine is wholesome and simple. Litti chokha, a baked salted wheat-flour cake filled with sattu baked chickpea flour and some special spices, is well known among the middle-class families served with baigan bharta, made of roasted eggplant brinjal and tomatoes.
Dalpuri is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom.
Another notable sweet dish of Bihar is balushahi, which is prepared by a specially treated combination of maida and sugar along with ghee, and the other worldwide famous sweet, khaja, also very popular, is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions.
Silav near Nalanda is famous for its production. During the festival of Chhaththekua, a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is made.
Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. June Learn how and when to remove this template message Chandigarhthe capital of Punjab and Haryana is a city of 20th century origin with a cosmopolitan food culture mainly involving North Indian cuisine.
People enjoy home-made recipes such as paranthaespecially at breakfast, and other Punjabi foods like roti which is made from wheatcornor other glutenous flour with cooked vegetables or beans. Sarson da saag and dal makhani are well-known dishes among others.
It consists of a round, hollow purifried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc.
Chhattisgarh[ edit ] Roti with Baigan Brinjal subji and curd Chhattisgarh cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the mahuwa flower palm wine tadi in rural areas.
Ubadiyu is a local delicacy made of vegetables and beans with herbs. The common foods include rice, roti, vegetables, river fish, and crab.
People also enjoy buttermilk and chutney made of different fruits and herbs. Consequently, both native Gujarati food and traditional Portuguese food are common.
Being a coastal region, the communities are mainly dependent on seafood. Normally, rotli and tea are taken for breakfast, rotla and saak for lunch, and chokha along with saak and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapsee, potaya, dudh-plag, and dhakanu.
All popular brands of alcohol are readily available. Mughlai cuisine Rajma - chawalcurried red kidney beans with steamed rice Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food.
The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread paranthas. Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities.
This is apparent in the different types of street food available. Kababs, kachauri, chaat, Indian sweets, Indian ice cream commonly called kulfiand even western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular.Arlene Chai grew up in Manila and graduated with a Bachelor of Arts degree from Maryknoll College.
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