As the year winds down, travellers are gearing up to make the most of their holidays, combining exploration with their love for food. From buzzing markets to hidden alleys, street food offers an unparalleled glimpse into the heart and soul of a city, making it an ideal adventure for year-end travellers.

Street food is more than just a quick bite; it’s an authentic reflection of local flavours, traditions, and stories. For curious travellers, it offers a rich experience—whether it’s savouring a steaming plate of chaat under the winter sky or discovering a new favourite dessert at a roadside stall. Over the years, the rise of food vloggers and influencers has fuelled the popularity of India’s street food gems, inspiring a new generation of culinary explorers to set out on flavourful journeys to discover India’s best street food cities.

From the bustling streets of Delhi with its tangy and spicy chaat—a medley of crispy puris, tangy tamarind chutney, and cooling yogurt—to the smoky, robust flavors of Kolkata’s kathi rolls filled with succulent kebabs, every region has its signature dish. Mumbai’s iconic vada pav, often called the Indian burger, packs a punch with its spicy potato filling and chutney, while the bustling lanes of Amritsar are known for their buttery kulchas paired with tangy chole. Down south, Chennai’s idli sambhar served in street-side stalls and Hyderabad’s mirchi bajji are unmissable treats. Each bite tells a story of tradition, regional spices, and the unmistakable warmth of Indian hospitality, making street food an integral part of the country’s culinary identity.

In celebration of this love for food and travel, the Godrej Food Trends Report 2024, curated by Godrej Vikhroli Cucina and developed with insights from over 190 thought leaders—including celebrity chefs, food bloggers, and nutritionists, has identified the Top Indian Street Food Destinations to explore this holiday season. A panel of experts has compiled a list of best cities for street food offering unforgettable tasty adventures to close the year with culinary magic:

Lucknow: A Nawabi Affair with Street Food

Lucknow’s streets are a living museum of its Nawabi culinary heritage and makes it to the best street food cities list. Iconic spots like Tunday Kababi are renowned for their melt-in-your-mouth Galouti Kebabs, while the aromatic Biryani from Idris Ki Biryani is a testament to the city’s flavourful traditions.

Don’t miss out on sweet delights like the creamy Raja Ki Thandai or crisp Malai Gilori from Ram Asrey. With 90.3% of experts recommending Lucknow as a top destination in the best street food cities list, a royal feast awaits food enthusiasts.

Amritsar: Flavors of Punjab on the Streets

Amritsar’s streets overflow with the robust and hearty flavours of Punjab. No wonder it makes it to the best street food cities list. Relish Amritsari Kulchas stuffed with spiced potatoes at Kulcha Land, pair it with tangy Chole, and finish with the iconic Gian Di Lassi, a creamy and indulgent beverage.

Explore the Golden Temple Langar for a unique community dining experience, where food is a spiritual offering.

Recommended by 88.3% of experts as a must-visit, Amritsar promises a heartwarming journey through its culinary landscape.

Kolkata: A City of Foodies

Kolkata’s Street food is synonymous with nostalgia and innovation taking it to the top of the best street food cities list. Dive into the tangy burst of flavours with Puchkas, or enjoy the timeless Kathi Rolls from Nizam’s.

Savor Jhalmuri, a spicy puffed rice mixture, while strolling along the bustling Park Street.

Don’t leave without trying Kolkata’s Chhanar Jilipi, a softer take on the classic Jalebi. According to 86.4% of experts, Kolkata’s streets are a playground of unique flavours that every food lover must explore.

Banaras: A Soulful Culinary Journey

Banaras, with its spiritual vibe, is equally captivating in its street food offerings. Savor the winter specialty Malaiyo at Shreeji, a dessert that’s as light as clouds.

Deena Ki Chaat offers the perfect mix of sweet, sour, and spicy flavours, while Vatika’s Apple Pie delivers an unexpected yet delightful fusion.

Wrap up your Banaras journey with chai at Laxmi Tea Stall, where conversations flow as smoothly as the tea.

Banaras is a favourite for 80.6% of experts, blending history, spirituality, and culinary innovation.

“As the year ends, street food destinations across India become hubs of commensality, vibrance, and community spirit. These areas offer a chance to indulge in authentic local flavours of specific cities while connecting food lovers with the cultural heartbeat of the region. The street food destinations featured in the Godrej Food Trends Report 2024 are not just about food; they are experiences that blend taste, tradition, and travel; be it the smoky kebabs of Lucknow, or sweet Malaiyo of Banaras. Offering the perfect ingredients to make holiday memories,” says Rushina Munshaw Ghildiyal, Managing Director of A Perfect Bite Consulting and Editor of the annual Godrej Food Trends report.

This year-end, take a detour from the ordinary and let the streets guide you to India’s hidden culinary treasures. Explore the best street food cities. Savour the flavours. Celebrate the culture.

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The launch event witnessed the presence of His Highness Yaduveer Krishnadatta Chamaraja Wadiyar and Rajat Luthra, CEO, of Third Wave Coffee. This Cafe marks the foray of the brand’s specialty coffee experience into Mysuru, taking the brand into 8 cities across the country with a total of 117 stores. The brand continues to focus on expanding its footprint with an aim to open 150 stores by March 2025.

Over the past eight years, Third Wave Coffee has upheld its unwavering commitment to blending comfort and creativity across its stores. Their stores are designed to encourage meaningful connections and personal reflection, extending the specialty coffee experience to its customers.  

“Coffee is not just an occasional beverage anymore, it is powering people’s day now,” said Rajat Luthra, CEO, Third Wave Coffee, speaking at the launch. “And we are on a mission to deliver our exceptional coffee experience to more & more customers, wherever they are. Mysuru is one of the most charming cities in Southern India and we are honored to introduce our specialty brews to the people of the city. Our Cafes are spaces created with an aim to inspire and foster deep connections with our customers, and we are excited to bring the Third Wave Coffee experience to the community of Mysore.”

Beyond coffee, Third Wave Coffee stores aim to engage customers through events, workshops, and collaborations, staying true to the brand’s legacy of nurturing innovation and creativity. The brand’s stores make for a perfect spot to catch up with friends & loved ones, engage in an important meeting or simply spend quality time with yourself, perhaps over a good book. With warm and welcoming interiors, the decor of the stores reflects influences from local culture, making them ideal spaces for inspiring conversations and building connections. The menu also includes something for everyone – from single-origin coffees to cold brews to handcrafted sandwiches, wraps, shareable bites and more. For those who can’t get enough of their coffee fix, the brand offers exciting merchandise too! 

The Mysuru Cafe launch marks the brand’s presence in 8 cities across the country, in addition to Delhi NCR, Mumbai, Bengaluru, Pune, Hyderabad, Chandigarh, etc. With 117 Cafes across the country, the brand aims to have 150 stores by March 2025, with plans to explore new cities such as Chennai, Mangaluru, amongst others. 

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Ready to explore a world of gourmet delights and opulent spreads? Let’s talk all things luxe! Imagine entering a grand Indian wedding feast, where the air is filled with tantalizing aromas, and the sight of lavishly presented dishes immediately draws you in. No longer just a meal, wedding feasts have evolved into multi-sensory experiences that merge culinary artistry with opulent presentation.

But it’s not just about the food—these feasts are a sensory spectacle. Lavish table settings, regal decor, and a visual spread of colourful dishes create an immersive experience that reflects the couple’s journey, heritage, and unique taste. Each bite is a celebration of tradition meeting modern luxury, where handcrafted sweets, aged wines, and signature cocktails come together to leave guests with a lasting impression.

Flavours That Spark Joy and Delight

Rare spices, exotic ingredients, and jaw-dropping presentations—think flaming platters and nitrogen-infused desserts—transform these feasts into unforgettable culinary adventures. It’s not just about eating, it’s about indulging in a full-bodied celebration of taste, texture, sight, and even sound, as chefs perform their magic live before your eyes, turning the feast into a spectacle that captivates every sense.

Luxury is now an integral part of the experience, with wedding planners and chefs working together to design menus that go beyond flavour—creating dishes that are visually stunning and memorable. Traditional ingredients like saffron and cardamom are elevated with international indulgences such as truffles, foie gras, and edible gold leaf, adding a touch of exclusivity.

Interactive food stations have become a popular feature, allowing guests to watch chefs work their magic live, whether it’s flambéing meats or creating nitrogen-frozen desserts right in front of them. Every course is an art form, meticulously plated, ensuring that these wedding feasts don’t just satisfy the appetite—they create an unforgettable sensory experience that reflects both the couple’s heritage and their commitment to indulgence.

Luxury Decor and Ambiance: Feast Like Royalty

Indian weddings have long been celebrated for their extravagance, and today’s décor trends are all about blending luxury with sustainability to create a feast that is as visually stunning as it is unforgettable. Picture entering a wedding reception that radiates the grandeur of a royal palace, where every detail has been meticulously designed to immerse guests in an atmosphere of pure elegance.

Crystal chandeliers hang from above, casting a warm, shimmering glow over tables adorned with graceful candlelight, while floral sculptures—designed by top-tier floral artists—transform the venue into a blooming paradise.

Attention to detail is key to elevating the dining experience. Silk-upholstered chairs and custom seating arrangements provide a bespoke feel, with tables dressed in rich fabrics and luxurious centrepieces that exude both charm and sophistication. Even the napkins are monogrammed with gold initials, adding an exclusive, personal touch to each place setting.

For some, the grandeur extends even further with lavish dining pavilions or tented areas reminiscent of royal banquets, where each space is intricately designed to reflect the cuisine being served. These areas are often styled with historical elegance, where velvet-draped tables, crystal-laden candelabras, and opulent chandeliers create a regal atmosphere. These details not only enhance the feast but make the dining experience itself an event—one where guests are treated to an immersive, luxurious journey that reflects both tradition and contemporary grandeur.

Fusion Feasts & Themed Dining Delights

Weddings today are all about crafting a personalized experience, and that extends to the dining table. Gone are the days when traditional menus were the only option. Now, couples are embracing fusion menus and themed meals that reflect their unique tastes and styles, blending flavours from across India and around the globe. These meals turn the wedding feast into an extraordinary visual and gastronomic journey, making every bite part of the celebration.

Take, for example, the exciting Global Street Food Fiesta. Picture a vibrant setup with Indian chaat stations next to Mexican taco stands, and Thai satay skewers sizzling alongside Middle Eastern falafel wraps. This fusion of street food culture creates an informal yet lively atmosphere, perfect for cocktail hours or late-night bites where guests can explore and savour flavours from around the world while mingling and enjoying the festive vibe.

For couples who are drawn to more natural, eco-conscious options, the Farm-to-Table theme is a rising favourite. This approach focuses on fresh, locally sourced ingredients, beautifully plated to showcase the simplicity and authenticity of the flavours. Dishes like crisp garden salads, artisanal cheeses, and organic meats or seafood are paired with rustic, nature-inspired décor—think wooden tables, lush greenery, and wildflower centrepieces—that add a luxurious yet earthy touch to the event.

For those who desire a more regal experience, the Mughal Majesty theme captures the grandeur of royal feasts. Guests indulge in rich dishes like biryanis, kebabs, and shahi korma, generously infused with spices, nuts, and dried fruits. The entire setting transports diners to a Mughal court, complete with luxurious velvet drapes, gold accents, and traditional low seating, recreating the ambience of a majestic royal banquet.

These themed meals allow couples to create a one-of-a-kind culinary adventure that not only honours their tastes and heritage but also offers guests a memorable, multi-sensory dining experience. Whether it’s an international street food adventure or a royal feast, each theme brings creativity, luxury, and excitement to the wedding celebration.

Thematic presentations in Indian weddings have redefined the art of dining, bringing creativity and elegance to every aspect of the meal. These thoughtfully designed themes not only shape the décor and ambience but extend to how food is curated and presented. Each dish becomes a harmonious part of the overall wedding narrative, transporting guests to different times, places, and moods through meticulously crafted settings that enhance the dining experience.

One popular choice is the Royal Rajasthani Palace theme, where the food presentation exudes the grandeur of Indian royalty. Dishes are served in antique-style silverware or brass thalis, intricately designed to resemble those used in regal feasts. The ambience is enriched with elaborate chandeliers, gold accents, and rich maroon or red tablecloths that drape the tables. Traditional dishes like dal baati churma and laal maas are presented with added opulence, often adorned with edible gold or saffron to elevate their visual appeal and create a luxurious dining atmosphere.

For a more ethereal touch, the Vintage Garden theme offers a natural, whimsical setting. Food is presented on rustic wooden platters, often decorated with edible flowers or fresh herbs that align with the organic feel of the theme. Dishes like fresh salads and grilled vegetables, served on artisanal crockery, enhance the farm-to-table aesthetic. With hanging lanterns and delicate floral arrangements, the setup feels like a sophisticated garden party.

If sleek and modern is more your style, the Black-Tie Minimalist theme is rising in popularity. Here, the presentation emphasizes simplicity and elegance. Dishes are served on clean white plates with minimalist designs, and ingredients are meticulously arranged in geometric patterns. High-end dishes like truffle-infused risottos or gourmet sushi are plated with precision, creating a sophisticated dining experience.

Adding to this, interactive dining experiences have become the highlight of luxurious Indian weddings. Live sushi rolling stations, where chefs craft sushi on demand, let guests customize their meals and witness the artistry behind each roll. This interactive element adds a touch of performance to the meal, engaging guests and making the experience unforgettable.

For a more cutting-edge twist, molecular gastronomy counters are a showstopper. Chefs use science to create magical food presentations—liquid nitrogen-frozen desserts, edible bubbles filled with flavoured vapours, and smoky clouds that rise from plates. These futuristic creations offer both a visual spectacle and a tantalizing taste sensation, turning food into a live performance.

Dramatic dessert displays are another favourite, often featuring cascading chocolate fountains where guests can dip fruits and pastries into rich, molten chocolate. Ethereal clouds of vapour, generated by dry ice or liquid nitrogen, give the dessert table a dreamy, otherworldly feel, making it both visually and gustatorily intriguing.

Traditionalists can also enjoy live cooking stations for classic Indian dishes like dosas, kebabs, or biryanis. Watching a chef flip dosas or grill kebabs right in front of guests creates an aromatic, sensory experience that connects them directly to the culinary process. This setup deepens the appreciation for the craftsmanship behind each dish.

These interactive experiences have transformed Indian wedding feasts into dynamic, visually captivating events. From thematic presentations to live culinary performances, each element combines to create a multi-sensory dining adventure that lingers in guests’ memories long after the wedding is over.

The Ultimate Statement: Tableware

In luxurious Indian weddings, opulence isn’t confined to the food alone—it extends to the finest details of the table setting, where every element of the tableware plays a crucial role in elevating the entire experience. Picture this: guests being served with gemstone-studded serving spoons, their hands resting on napkins embroidered with delicate silk threads. Each piece of cutlery and tableware is crafted to reflect the grandeur of the occasion, making every moment feel regal. Historically, dining with precious metal plates and cutlery of gold and silver was a mark of royalty.

Today, this tradition continues in high-end weddings as a symbol of status and luxury. The use of such exquisite pieces adds a touch of royalty to the dining experience, reminiscent of the lavish feasts enjoyed by kings and queens in ancient times.

Some families elevate this even further by commissioning custom-made gold or silver-plated tableware, often reserved for select guests. This transforms the wedding feast into an unforgettable experience, where the attention to detail goes beyond aesthetics—it becomes a tangible representation of the luxury and care woven into the celebration. These personal touches not only heighten the exclusivity of the event but also leave guests with a keepsake, turning the tableware into a memento of the event’s prestige and elegance.

A standout example of this was the grand wedding of Isha Ambani and Anand Piramal in 2018. In one of the most opulent weddings in Indian history, the use of luxurious tableware took centre stage. Guests were served on custom-made gold-plated cutlery and dishes, an unmistakable nod to the family’s royal-like stature. Every piece of gold-plated tableware—from plates and glasses to serving utensils—was meticulously designed, reflecting not just functionality, but the family’s deep-rooted tradition and wealth. It was a statement of luxury that transformed the entire dining experience into one fit for royalty, leaving a lasting impression on all who attended.

The Art of Luxury: Exclusive, Expensive, and Rare Dishes

At the grandest of Indian weddings, the culinary spread is nothing short of spectacular, featuring rare and expensive dishes that elevate the celebration into a realm of indulgent luxury. The tantalizing scent of Kashmiri saffron wafts from intricately layered biryanis, while the finest Beluga caviar adds an unexpected touch of extravagance to reinvented classics like caviar pani puri. Black truffles and saffron, flown in from the most exotic locations, crown traditional offerings like the rich and flavourful Kashmir’s Wazwan or the delicate Assamese Khaar. Adding a modern twist, dishes like lobster butter masala and foie gras-stuffed naan bring global flavours to the forefront.

But the grandeur doesn’t stop there. Rare dishes like Japanese Kobe beef kebabs, famed for their unparalleled tenderness, and bluefin tuna sashimi, celebrated for its melt-in-your-mouth texture, take the wedding feast to new heights of sophistication. For those seeking something even more exclusive, the inclusion of Iranian pistachio baklava or roasted quail with Moroccan saffron sauce brings a world of opulence to the table. Even traditional favourites like Goan Prawn Curry are transformed into culinary marvels when paired with Alaskan king crab, giving guests a rare taste of both local and global flavours.

The luxurious spread is not just about the food but about creating an unforgettable experience where every bite feels like a celebration of wealth, culture, and culinary artistry. These rare and expensive ingredients ensure that the wedding feast is more than just a meal—it’s a true statement of opulence and exclusivity.

The Wedding Specialties: Regional Cuisines

Regional cuisines are the heart and soul of a wedding feast, transforming it into a luxurious celebration of India’s diverse cultural tapestry. Each dish tells a story of tradition and heritage, offering guests an immersive experience that goes far beyond just food. Take the Hyderabadi Dum Biryani, its fragrant basmati rice layered with tender meat and exotic spices, slow-cooked to perfection, capturing the royal elegance of the Nizams. Then there’s Rajasthani Laal Maas, a fiery mutton curry traditionally served to warriors, now elevated with rich cuts of meat and rare saffron, making it a dish fit for kings.

Other regional stars, like Sindhi Saag Gosht, a hearty spinach and mutton dish, and the delicate Parsi Patra ni Machhi, where fish is wrapped in banana leaves and steamed with tangy, aromatic chutney, take centre stage in wedding feasts. Even the beloved Maharashtrian Puran Poli, a sweet flatbread stuffed with jaggery and lentils, is served as a luxurious delicacy, often paired with golden ghee or garnished with silver vark. These dishes honour age-old traditions while adding a luxe twist with premium ingredients.

The preparation of these specialities is an art, entrusted to chefs who have inherited culinary secrets passed down over generations. Each dish is crafted with precision, ensuring that the authenticity of the recipe remains intact while incorporating luxury elements. From sourcing the finest saffron to the meticulous layering of biryani, these chefs uphold the integrity of regional flavours while delivering an opulent dining experience. In this way, the wedding feast becomes not just a meal but a grand homage to culture and tradition, elevated with a sense of modern extravagance.

Special Chefs for Special Dishes: Curating an Exclusive Experience

Currently, couples are taking their culinary game to the next level by enlisting Michelin-star chefs to create gourmet, personalized menus that wow their guests. Gone are the days of standard wedding buffets—now it’s all about curating a dining experience that reflects the couple’s unique tastes and elevates their big day. Leading this trend are celebrated chefs like Manish Mehrotra, known for his innovative Indian cuisine at Indian Accent, and Gaggan Anand, the mastermind behind molecular gastronomy at Gaggan in Bangkok. These culinary icons blend traditional Indian flavours with contemporary techniques to create unforgettable wedding menus.

Couples are also turning to other Michelin-starred legends like Vineet Bhatia, the first Indian chef to earn a Michelin star, who modernizes Indian cuisine with global influences, making him a go-to for weddings that seek a fusion of Indian traditions and international flair. Vikas Khanna, another renowned chef, brings his expertise in regional Indian flavours with a fine-dining twist, curating bespoke wedding menus that celebrate India’s rich culinary heritage.

For seafood enthusiasts, Chef Atul Kochhar, famed for his British-Indian fusion cuisine, is highly sought after for weddings where luxurious seafood dishes are a must. His ability to balance delicate seafood with bold spices adds an extra layer of sophistication to the meal. Meanwhile, Chef Srijith Gopinathan, with his two Michelin stars for Californian-Indian cuisine at Taj Campton Place, is another standout, blending bold Indian spices with the refinement of Californian fine dining.

By bringing in these Michelin-starred chefs, couples are transforming their wedding feast into a culinary masterpiece. Each dish is crafted with precision, offering a perfect blend of tradition and innovation, leaving guests with a lasting impression of luxury, creativity, and impeccable taste.

Artisanal Cocktails and Rare Wines: Sipping Luxury

In the world of ultra-luxurious weddings, drinks are no longer an afterthought—they are an integral part of the opulent experience. Artisanal cocktails and rare wines have taken the spotlight, with couples enlisting world-class mixologists to craft signature wedding drinks that cater to the refined tastes of their elite guests. Imagine sipping on cocktails infused with exotic ingredients like saffron gin, rose petal vodka, or truffle-infused bourbon, each one carefully crafted to complement the wedding’s lavish menu.

Luxury wines are a must at these high-end celebrations, with some of the finest selections being poured, such as Dom Pérignon P2, Château d’Yquem, and Cristal Brut. Guests are treated to rare vintages like Château Petrus or the ultra-exclusive Château Latour, making every toast a moment of sheer indulgence. For those with a taste for aged spirits, Macallan 30-year-old Scotch and the renowned Louis XIII Cognac are often featured, adding an extra layer of extravagance to the event.

Champagne towers featuring iconic labels like Krug Clos d’Ambonnay or Veuve Clicquot La Grande Dame create a dazzling centrepiece, while curated wine bars offer exclusive selections such as Napa’s Screaming Eagle and Tuscany’s Ornellaia. These pairings ensure that every dish is accompanied by the perfect glass, creating an unforgettable dining experience. With artisanal cocktails and rare wines, the wedding feast becomes more than just a meal—it’s a luxurious journey that delights the senses and celebrates life’s finest indulgences.

Tailor-Made Sweet Temptations

Wedding cakes at Indian celebrations have transformed into spectacular centrepieces, much more than just a sweet treat. These cakes are now grand works of art, often customized to reflect the wedding’s theme, venue, or even the couple’s journey. Multi-tiered masterpieces are intricately designed with attention to every detail—from elaborate sugar flowers that mimic real-life blooms to delicate lace patterns that mirror the bride’s dress. Some cakes go even further, incorporating edible gold leaf, pearls, and gemstones for a touch of opulence that makes them a focal point of the reception.

Luxurious ingredients such as Belgian chocolate, Madagascan vanilla, and exotic fruits are often used to craft unique flavour profiles, ensuring the cake is as delicious as it is visually stunning. For those seeking a true showstopper, some wedding cakes are adorned with cascading sugar flowers, hand-painted designs, or even interactive elements like sparklers or rotating tiers. In some cases, the cake reflects the grandeur of the venue itself, designed to resemble palace pillars or temple arches, adding a personalized and luxurious touch.

Complementing the lavish main cake, couples often offer an array of mini-cakes or cupcakes decorated with similar artistry, so guests can experience a bite-sized version of the grandeur. Together with traditional sweets and modern twists on desserts, the wedding cake becomes a statement of luxury and craftsmanship, offering both visual and culinary delight that enhances the splendour of the celebration.

The Luxe Legacy of Indian Wedding Feasts

Wedding feasts have become a true celebration of luxury, heritage, and culture, transforming a meal into an unforgettable event. Each dish, from classic family recipes to modern fusion creations, is a reflection of the rich traditions and stories passed down through generations. These lavish spreads incorporate the finest locally sourced ingredients and rare spices, blending ancient cooking methods with contemporary flair.

Guests don’t just enjoy a meal—they embark on a culinary journey that mirrors the couple’s story, culture, and celebration. With elaborate presentations, innovative flavours, and a seamless fusion of tradition and modernity, these feasts are not just about food—they are about creating memories that honour family, love, and the grandeur of the occasion.

Read more: Latest

Maharashtra, a state known for its vibrant culture, brings an incredible variety of dishes to your plate. From the coastal flavours of Konkan to the spicy delights of Kolhapur, each meal offers a unique experience. 

These 10 iconic dishes not only celebrate Maharashtra’s culinary heritage but also promise to upgrade your lunch in the most delicious way possible. So, let’s check out these irresistible dishes that make Maharashtrian cuisine truly unforgettable!

Puran Poli (Statewide)

Puran Poli is a cherished dish in Maharashtra, deeply rooted in its festive traditions. This sweet flatbread is often prepared during Holi, Ganesh Chaturthi, and other special occasions. The combination of jaggery and chana dal in the stuffing, flavoured with nutmeg and cardamom, creates a deliciously sweet and aromatic treat. 

Recipe: Chana dal is cooked until soft and mashed into a smooth paste, then combined with jaggery, cardamom, and nutmeg powder to form the puran. The wheat flour dough is kneaded soft and pliable, rolled out, and stuffed with the puran. After sealing the edges, the Poli is rolled flat and roasted on a tawa with a drizzle of ghee until golden brown. It is traditionally served with warm milk or a dollop of ghee for an authentic experience.

Solkadhi (Konkan)

Solkadhi is a refreshing drink made with kokum and coconut milk, perfect for cooling down after a spicy meal. Known for its tangy and mildly spicy flavour, it also aids digestion.

Recipe: Kokum (fruit) is soaked in warm water to extract its juice, which is then mixed with coconut milk, garlic paste, green chillies, and salt. The drink is served chilled and often accompanies seafood meals, making it a staple in Konkan households. Its unique flavour profile is both soothing and invigorating.

Pandhra Rassa and Tambda Rassa (Kolhapur)

These two curries are the pride of Kolhapur, renowned for their bold flavours and aromatic spices. Pandhra Rassa, or white curry, has a creamy texture derived from coconut milk, offering a mild taste. Tambda Rassa, or red curry, is a fiery delight made with Kolhapuri masala, giving it a robust and spicy taste. Together, they showcase the contrasting yet complementary sides of Kolhapuri cuisine.

Recipe: For Pandhra Rassa, the mutton stock is infused with coconut milk, ginger, garlic, and a dash of green chilli for a subtle spice kick. Tambda Rassa, on the other hand, is made of slow-cooking mutton stock with a base of Kolhapuri masala, red chilli powder, and onions for a rich, vibrant curry. Both are best enjoyed with bhakri or steamed rice.

Zunka Bhakri (Marathwada)

Jhunka or Zunka Bhakri is a staple of Marathwada’s rural households, reflecting the simplicity and wholesomeness of the region’s cuisine. Zunka is a spicy and crumbly preparation made with chickpea flour, while bhakri, a flatbread made of jowar or bajra, complements it perfectly. This meal is a powerhouse of nutrition and flavour.

Recipe: The zunka is prepared by sautéing garlic, mustard seeds, curry leaves, and green chillies in oil, then adding chickpea flour and water to achieve a crumbly texture. The bhakri is made by kneading jowar or bajra flour into a soft dough, rolling it out, and roasting it on a hot tawa. Together, they form a hearty meal, often served with a side of chutney or pickle.

Bombil Fry (Mumbai)

Bombil Fry is a signature dish of Mumbai’s coastal cuisine, celebrating the flavours of Bombay duck, a fish unique to the Konkan coast. Known for its crispy crust and tender interior, this dish is a seafood lover’s dream.

Recipe: The fish is cleaned, marinated with turmeric, red chilli powder, and salt, and then coated in a mix of rice flour and semolina for a crispy texture. It is shallow-fried in oil until golden brown and served hot. Bombil Fry pairs excellently with steamed rice and dal or can be enjoyed as a standalone appetizer.

Shev Bhaji (Vidarbha)

Shev Bhaji is a deliciously spicy curry from Vidarbha, combining the crispiness of sev (fried gram flour noodles) with a rich and flavourful gravy. The dish is a perfect example of Vidarbha’s bold and fiery cuisine.

Recipe: The gravy is prepared with a base of onions, tomatoes, garlic, and Vidarbha’s unique goda masala. Spices like turmeric, chilli powder, and garam masala add depth to the dish. The sev is added just before serving, allowing it to absorb the flavours of the curry without losing its texture. Shev Bhaji is traditionally served with chapati or steamed rice.

Kharvas (Western Maharashtra)

Kharvas is a unique dessert made from the colostrum milk of cows or buffaloes, known for its soft and creamy texture. This delicacy is typically prepared during special occasions, offering a mildly sweet and aromatic flavour.

Recipe: Colostrum milk is mixed with regular milk, jaggery, sugar, and cardamom powder to create a smooth mixture. It is then poured into a dish, steamed, and allowed to set. The result is a custard-like dessert, garnished with saffron strands for a touch of elegance. Kharvas is served chilled and savoured for its delicate flavour.

Kothimbir Vadi (Mumbai and Konkan)

Kothimbir Vadi is a popular Maharashtrian snack made from coriander leaves (kothimbir) and gram flour. With its crispy exterior and flavorful interior, this dish is a perfect tea-time companion or a side dish at meals.

Recipe: Gram flour is mixed with finely chopped coriander, green chillies, garlic, sesame seeds, and spices to create a thick batter. The batter is steamed until firm, cut into pieces, and shallow-fried until golden brown. The vadis are served hot, often with green chutney or ketchup, for a delightful snack.

Amti Dal (Marathwada)

Amti Dal is a comforting lentil dish known for its tangy and mildly sweet taste. Tamarind adds a hint of sourness, while jaggery brings a touch of sweetness. The use of goda masala, a traditional Maharashtrian spice blend, makes it unique and authentic. 

Recipe:
Toor dal (split pigeon peas) is cooked until soft. It is tempered with mustard seeds, curry leaves, and green chillies. Tamarind pulp and jaggery are added to create a balance of sour and sweet. Finally, goda masala is stirred in to complete the dish. Serve it hot with steamed rice and a dollop of ghee for a wholesome meal.

Ukadiche Modak (Konkan and Pune)

This is a steamed sweet dumpling, loved for its soft rice flour covering and delicious coconut-jaggery filling. It is considered Lord Ganesha’s favourite food and is a must-have during Ganesh Chaturthi. This dish is cherished for its unique taste and festive significance.

Recipe:
To make Ukadiche Modak, rice flour is mixed with hot water and a little salt to form a smooth dough. The filling is made by cooking grated coconut with jaggery until it turns thick and aromatic, with cardamom added for flavour. The dough is rolled into small discs, stuffed with the sweet filling, and shaped into dumplings. These are then steamed until soft. Adding a drizzle of ghee enhances the taste and makes them even more delightful.

Maharashtra’s culinary landscape is as diverse as its culture, offering a rich blend of flavours, textures, and traditions. Each dish reflects the region it comes from, making lunch an exciting journey through the state’s gastronomic heritage. Whether it’s the sweetness of Puran Poli, the spice of Tambda Rassa, or the cooling touch of Solkadhi, these dishes bring something unique to the table. Try these recipes to experience the magic of Maharashtra on your plate and redefine your lunchtime with a burst of authentic flavours!

A nutritional powerhouse

A typical Maharashtrian meal is a nutritional powerhouse, carefully crafted to balance macronutrients and micronutrients. It often includes staples like bhakri (flatbread made from jowar, bajra, or rice flour), which are excellent sources of complex carbohydrates and dietary fibre, promoting sustained energy and digestive health. Dals and legumes, such as varan (a simple lentil curry), contribute plant-based proteins essential for muscle repair and overall growth. The inclusion of seasonal vegetables, whether in a spicy bharli vangi (stuffed brinjal curry) or mixed vegetable preparation, ensures a good dose of vitamins, minerals, and antioxidants. Coconut, frequently used in curries and chutneys, adds healthy fats that aid in nutrient absorption and brain health.

Fermented foods like idli, dhokla, or amboli (a rice and urad dal pancake) feature prominently in Maharashtrian cuisine and provide probiotics for gut health. Side dishes like thecha (a spicy chilli-garlic chutney) are rich in antioxidants, while sol kadhi, made with kokum, helps cool the body and aids digestion. Traditional desserts like puran poli are nutrient-dense, combining the goodness of jaggery (a natural source of iron) and lentils, making them both indulgent and nourishing. The use of turmeric, a cornerstone of Indian cooking, adds anti-inflammatory properties to meals, enhancing overall health and immunity.

The cooking methods employed in Maharashtrian cuisine further contribute to its nutritional value. Many dishes are steamed, roasted, or lightly stir-fried, preserving the essential nutrients of the ingredients. The cuisine’s reliance on natural flavourings, such as tamarind, kokum, and fresh coriander, minimizes the need for excessive oil or artificial additives. This wholesome approach not only caters to diverse palates but also supports a balanced diet, making Maharashtrian meals a delicious and health-conscious choice for individuals seeking both tradition and wellness on their plate.

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In this journey, we bring you ten iconic dishes that encapsulate the essence of Assam. Each dish tells a story, rooted in tradition and crafted with love, making them an unmissable highlight for anyone eager to savour the soul of this extraordinary state.

To understand the cuisine, we must take a look at its origin – Assam, the largest state in northeastern India. The state offers a diverse and vibrant culinary heritage that is as rich and varied as its landscapes. From lush tea gardens to sprawling river valleys, Assam’s natural bounty is reflected in its food, which showcases unique ingredients and time-honoured cooking techniques. Today, we’re exploring a selection of local delicacies that are a must-try for anyone visiting Assam.

Aloo Pitika 

At first glance, Assamese cuisine may appear quite similar to Bengali cuisine. Both culinary traditions revolve around staples like rice and fish and share a common palette of spices. However, Assam dishes are generally lighter and have a distinct approach to flavour that sets them apart, emphasizing freshness and simplicity.

Take, for example, Aloo Pitika, a humble yet beloved mashed potato dish that might remind Bengalis of Aloo Bhorta. Made with just a few ingredients, Aloo Pitika embodies Assamese cooking’s straightforward, no-fuss style. It’s often served alongside rice and dal for a wholesome, satisfying meal.

What makes Aloo Pitika different from its Bengali cousin, however, is the unmistakable aroma of mustard oil. This ingredient elevates it from simple comfort food to a distinctive Assamese dish. The boldness of mustard oil adds a burst of flavour and gives the dish a depth that lingers on the palate. Easily available all across Assam, Aloo Pitika is the best gateway to Assam’s culinary culture.

Where – Mejenga, Digboi

Masor Tenga

Masor Tenga or Tangy Fish Curry is a must-have in any traditional Assamese Thali. Known for its light, tangy flavour, this refreshing dish is especially popular during the hot summer season. The curry gets its signature sourness from Elephant Apple or kokum and tomatoes, which, along with the subtle flavours of fried fish, create a satisfying taste.

Often enjoyed after a hearty meal, Masor Tenga is believed to aid digestion, making it a comforting finish to a lavish spread. Simple and quick to prepare, this curry pairs perfectly with steamed rice. Perfectly balanced, Masor Tenga is a delicious example of Assamese culinary tradition. 

Where – Paro Jodi Khaa, Six Mile, Guwahati

Paro Mangxo

In Assamese cuisine, pigeon meat curry is a cherished traditional dish, typically cooked with tender pigeon meat, potatoes, onions, and a rich blend of spices like garlic, ginger, pepper, and chillies. The gravy has a balanced consistency—not too thick, yet not too runny—perfect for savouring with rice.

However, making it is a labour-intensive process since it involves meticulously cleaning and cutting the pigeons. In Assam, where pigeons are often reared at home, cooks usually prefer younger birds for their softer meat. Because of this intensive preparation, pigeon curry is reserved for special occasions, such as family gatherings or when children and grandchildren visit. It’s also a go-to Assamese dish for comforting those under the weather, especially with colds or fevers.

Where – Kareng the Ahom kitchen, Beltola Tiniali, Guwahati

Khorikat Diya Gahori Mangxo

Khorikat Diya Gahori Mangxo is a traditional style pork barbecue and is a particular highlight of Assam’s rich culinary heritage and its love for smoky flavours. This dish is prepared with marinated pork grilled over an open flame using bamboo sticks. The unique cooking method and the subtle infusion of smoky bamboo essence make this dish a favourite among food enthusiasts.

To prepare this Assamese dish, bamboo is cut into arm-length, thin sticks, onto which marinated pork pieces are skewered. The marinade is a blend of spices, deeply coating each piece of pork, allowing the flavours to seep in. The bamboo sticks are then carefully placed near an open fire, ensuring the pork isn’t directly exposed to the flames but rather cooked slowly by the heat. The sticks are rotated frequently, allowing each piece to cook evenly and develop a golden, caramelized crust.

The slow roasting over bamboo not only makes the pork tender and juicy but also gives it a deliciously smoky aroma that can’t be replicated with modern grills or ovens. As the pieces turn golden and crispy, the dish is ready to be savoured, often served during family gatherings or special celebrations. 

Where – Khorikaa, Lachit Nagar, Guwahati

Pani Xamuk 

In the culinary culture of Assam, Pani Hamuk or water snails is an exotic delicacy that celebrates the region’s close relationship with nature and bold cooking traditions. For those familiar with Assamese dishes like silkworms and pigeon curry (more on that later), Pani Hamuk offers another adventurous taste experience, one that has been part of Assam’s food culture for generations.

The preparation of this dish involves freshwater snails, typically cooked with ingredients like potatoes and pumpkin, which add depth and balance to the flavours. What truly sets Pani Hamuk apart, though, is the eating experience itself. One sucks the meat directly from the snail shells, which preserves the essence of the flavours.  While it may be seen as an unusual dish to outsiders, it is enjoyed in Assan for its earthy flavours and the tactile enjoyment it offers and is often served as a special treat at family gatherings or seasonal festivities.

Where – Zarwo the Bodo kitchen, Chandmari, Guwahati

Chicken with Axone

Axone, a traditional paste made from fermented soybeans, is a cherished ingredient in Naga cuisine and is also enjoyed in parts of upper Assam. Known for its unique and pungent aroma, axone is a versatile flavour enhancer that transforms simple ingredients into something more. This ingredient holds a special place in the hearts of many across northeastern India, symbolizing both tradition and the bold flavours characteristic of the region.

One of the most popular ways to use axone is in a rich chicken dish, where the paste is cooked down with onions, garlic, ginger, and a blend of spices. The cooking process softens the axone’s pungency while releasing a tangy, umami-packed flavour that deeply infuses the meat. This results in the chicken being tender and juicy, with a distinct and complex taste. 

Where – The Monk’s Kitchen, Xujya Mukhi Path, Duliajan

Duck with Black Sesame Seeds 

Homestyle curries from Assam are renowned for their distinctive and bold flavours, often featuring unique, regional ingredients that make them stand out. One such is Til Diya Hanh Mangxo, a black sesame duck curry usually reserved for special occasions. In this Assamese dish, the star ingredient is til, or black sesame seeds, which bring a unique smoky, nutty depth to the flavour profile.

The preparation of this curry involves toasting black sesame seeds to release their oils and enhance their rich, earthy flavour. Once perfectly toasted, the seeds are ground into a fine powder, which is then used to coat tender pieces of duck, creating a hearty, robust dish with layers of smokiness and spice. The spices, along with the sesame, infuse the duck, making it juicy, tender, and deeply flavorful. Traditionally served with steamed rice, Til Diya Hanh Mangxo is best enjoyed and eaten with your hands. 

Where – Paradise restaurant, Silphukuri, Guwahati

Polu or Leta 

If you crave a bit of adventure in your diet, stir-fried Polu or Leta (silkworms) just might be the perfect dish to try. This exotic Assamese dish, often described as crunchy on the outside and soft and moist on the inside, is a celebrated cultural favourite all across the state. While the idea of eating silkworms may surprise some, in Assam, they’re a prized delicacy. 

This dish is made from the cocoons of silkworms after the silk has been extracted, allowing you to taste the insects themselves without any fibres involved. The silkworms are stir-fried with a blend of spices, creating a savoury, slightly spicy dish with a distinctive crunch that’s as satisfying as it is surprising.

Where – Aanwi Bodo kitchen, Ganeshguri, Guwahati

Ghila Pitha

In Assamese cuisine, Pitha or rice cakes hold a special place in both everyday and festive meals. These traditional cakes come in many forms and flavours, each highlighting local ingredients and reflecting the region’s deep culinary heritage. Whether steamed, fried, or pan-roasted, pithas are made primarily with rice flour and are often mixed with ingredients like jaggery, coconut, and sesame seeds to create a variety of delightful textures and flavours.

One popular type of pitha, particularly enjoyed during the Magh Bihu festival, is Ghila Pitha. Unlike other steamed pithas, Ghila Pitha is deep-fried, giving it a distinctive, crispy outer layer that contrasts beautifully with its soft, sweet interior.

Made from wheat flour, jaggery, and freshly grated coconut, the ingredients are combined to form a dough, shaped into small balls, and fried until golden. The result is a crunchy exterior that gives way to a sweet, coconut-infused filling—a perfect blend of texture and flavour.

Where – Goyari Pitha Centre, Rahdhala

Joha Saulor Payokh

Kheer is a dessert known by many names across India, including payesh, payasam, and phirni, depending on the region. Joha Saulor Payokh is a kind of kheer. Originally, it was a celebration of milk-based desserts, evolving over centuries into various regional interpretations that are loved across the country. When the British encountered this rich, creamy dessert during colonial times, they were so captivated that they adapted it into their own cookbooks, leading to the rice pudding that often appears on Western menus today. 

In Assam, kheer is distinctively made with black rice, an indigenous variety that gives this dessert a unique, nutty flavour and striking purple hue. Black rice, once rare and reserved only for the wealthy, eventually became accessible to everyone, allowing this special dessert to become a household favourite. Black rice kheer is a symbolic Assamese dish often prepared during festivals and celebrations. 

Where – Gam’s Delicacy, Ganeshguri, Guwahati

All the dishes are markedly different from others, and you may have to go to specific places to try them out. However, these are also a glimpse of the breadth and medley of Assamese culture. 

Read more – Food Voyager

First stop, is the Neer Dosa cart.

Let me tell you, there’s a certain magic to watching the street chef—who’s basically performing a dance as he whips up these delicate, almost translucent dosas. What’s a dosa? It’s like a crepe or pancake, but make it paper-thin, lace-edged, and somehow much tastier.

They drop it down on a piece of banana leaf, add a dollop of coconut chutney, and push it my way with a grin that says, “It’s dosa o’clock, my friend.” The aroma of coconut and mild spices fills the air, mingling with the earthy smell of the street after last night’s rain. Neer dosa is a gentle start to the day, and I can see why it’s loved—a breakfast that whispers rather than shouts.

Moving on, I spot a crowd around the Rawa Upma Darshini, one of Karnataka’s classic quick-serve eateries.

Darshinis are the heart of breakfast culture here, known for serving up delicious, affordable South Indian vegetarian food, all in a bustling, self-service setting.

Here, there’s no gentle whispering. The air is filled with the crackle of semolina hitting hot oil, mustard seeds popping like tiny fireworks. The cook’s ladle moves at lightning speed, mixing semolina with vegetables, curry leaves, and spices until it becomes this fluffy, savory concoction. “Extra chutney, boss?” he asks, already adding an extra spoonful without waiting for my answer. He knows I’m an out-of-towner and probably suspects I need the extra kick to wake me up. Upma’s like that old friend who greets you with a hearty slap on the back—it’s warming, filling, and very no-nonsense.

The Darshini itself is small and functional, with metal counters and high tables where people stand, eat, and move on, making way for the next wave of hungry regulars.

Steam rises from the hot iron cooking plates, and the aroma of coconut chutney mingles with the spices of the sambar ladled generously onto them. The staff, swift and efficient, shout out orders and pass plates across the counter, their hands moving with practiced speed. The air is alive with the steady hum of conversations blending with the sizzling sounds from the open kitchen.

Then I stumble upon the pièce de résistance: the Mangalore Buns.

These are not buns, not in the sense of anything you’d find in a bakery back home. These are sweet, fluffy banana bread disguised as breakfast rolls, puffed up like golden balloons.

They look so delightful, that I almost feel guilty eating them. Almost. The staff shouts my order across to the kitchen in a mixture of Kannada and English, and the buns are out within seconds, warm and pillowy, with a faint banana fragrance that practically hypnotizes you. It’s dessert masquerading as breakfast, especially when paired with a spicy curry. Sweet and savoury? Karnataka’s got that covered.

Moving on, I find myself in front of the idli Darshini.

In Karnataka, idli is practically a religion, and here on this bustling street, these are no ordinary steamed rice cakes.

I watch the cook with practiced hands, expertly placing soft, white, perfectly round idlis onto plates, each movement quick and precise like he’s done this a thousand times—and he probably has. You can just tell it’s more than food here—there’s artistry in every plate he serves.

He ladles on steaming sambar, the earthy aroma mixing with the tang of coconut from the chutney he adds generously on the side.

Each element is distinct, yet together, they create something spectacular. The idli, so light and fluffy, soaks up the spicy, tangy sambar with ease, each bite melting into a delicious mix of flavours that’s downright addictive. I get it now. This is not just breakfast; this is soul food.

Next to the idlis, I spot a Tatte Idli—a large, flatter version, named after the plates they resemble.

This is the idli’s bolder, heartier cousin, and it’s beloved down south for its extra-thick, substantial bite.

There’s something wonderfully rustic about it, a twist on the classic that feels homely and welcoming. Locals dig into these hefty rounds with gusto, and I can see why. It’s comfort food at its best, and I can’t resist trying one myself. It’s satisfying in that big-bite way, the slightly thicker texture adding a whole new level to the humble idli.

Just as I’m fully absorbed in my idli adventure, the waiter hands me a Vada, which I can only describe as the idli’s perfect sidekick.

Golden and crispy on the outside, soft and fluffy within, the vada is the complete opposite of the idli’s delicate texture, yet somehow, they’re a match made in breakfast heaven.

The crunch of the vada adds a satisfying contrast, and when I dunk it in the sambar or chutney, it becomes an entirely new experience. The spices—black pepper, curry leaves—hit just right, adding a warmth to each bite that’s comforting yet lively.

Between the lightness of the idli and the crispy satisfaction of the vada, this breakfast just works—simple, filling, and downright delicious. With each bite, I realise why these humble dishes are adored all over Karnataka. They’re not just breakfast; they’re an experience, a celebration of flavor, and, above all, a taste of pure tradition.

I think I’ve sampled it all, but just when I’m contemplating waddling back to my hotel, I hear someone call out, “Ragi Mudde!”

Ah, the legendary ragi balls! I can’t resist. These dense, dark brown millet balls are like the grand old uncle of the breakfast table—healthy, a little bit intimidating, and packing a nutritional punch.

The chef cum shop owner ladles a spicy curry over it and hands it to me. I dive in, feeling virtuous for making such a health-conscious choice, even as the fiery curry has me frantically reaching for water. “Strong breakfast, strong life,” the chef laughs, watching me tear up.

I’m almost at the end of my breakfast crawl when I spot something sizzling in a tiny pan—the paniyaram, or paddu, if you’re a local.

These tiny, round dumplings are crispy on the outside and soft on the inside, made from a dosa-like batter, with bits of onion and green chili hiding in each bite.

The chef flips them expertly in a pan with small round molds, barely glancing down as he grins and jokes with the customers. They’re the perfect snack, and I can see why people here pop them like popcorn. They hand me a few with a side of coconut chutney, and it’s crispy, soft, spicy, and cooling all at once.

The street is still waking up, waiters in darshinis, street stalls, and small open restaurants are shouting out orders, steam rises from various griddles, and the scent of spices, bananas, and coconut fills the air. I wander, belly full, looking at the plates and hands busy with Mysore Masala Dosa, crispy and golden, with that infamous red chutney spread on top like a spicy secret. It’s piled with masala potatoes, and I know I’m going to end up ordering one before I go. There’s something irresistible about a food culture that celebrates every part of the morning so joyfully.

Finally, I grab an akki roti from a stall at the end of the street, a rice flour flatbread that’s sizzling with bits of onion, green chili, and coriander.

The cook slaps a small piece of butter on top, letting it melt into the warm roti as he hands it over. I feel like I’m holding breakfast royalty, and that first bite—crisp, spicy, with a burst of butter—is the crown jewel.

Karnataka knows how to make mornings magical, one dish at a time. By the end of it, I’m pretty sure I’ve eaten enough for two days, but I feel like I’ve just been initiated into the delicious, joyful world of Karnataka breakfasts. The only question left: where do I start tomorrow?

FAQs on Karnataka Breakfast Culture

• What makes Karnataka breakfasts unique? Distinct flavors, local ingredients like ragi, rice, and coconut, and a variety of chutneys.
• Are Karnataka breakfasts healthy? Yes, dishes like idli, ragi mudde, and upma are nutrient-rich and often include vegetables.
• Why are chutneys essential in Karnataka breakfasts? Chutneys add flavor and balance, with options ranging from creamy coconut to spicy tomato.
• What role does coffee play in Karnataka breakfasts? Strong filter coffee is a classic breakfast accompaniment, made from locally grown beans.
• Must-try Karnataka breakfast dishes? Mysore Masala Dosa, Neer Dosa, Ragi Mudde, and Mangalore Buns.
• Are Karnataka breakfast dishes vegetarian? Mostly, yes, with rice, lentils, and spices forming the base.
• Can I find Karnataka breakfast items outside Karnataka? Yes, popular items like dosa and idli are widely available, though some are harder to find.
• What’s unique about Mysore Masala Dosa? It includes a spicy red chutney inside, setting it apart from regular dosas.
• Is Ragi Mudde a breakfast dish? Yes, though it’s also eaten at other meals for its filling, nutritious qualities.
• Where to find authentic Karnataka breakfasts? Local eateries and Darshinis in cities like Bangalore and Mysore serve authentic breakfasts.

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Chocolates have been enchanting taste buds and hearts for centuries with their indulgence, romance, and pure magic in every bite, every story. The allure of chocolates is a treat so universally adored that it has come to symbolize indulgence, romance, and even luxury. It holds a special place in the world, tantalizing us with its rich taste and captivating history.

We explore the allure of famous chocolates, revealing not only the artistry and legends behind them but also the chocolatiers who have mastered the art of cocoa and the celebrities who, like the rest of us, have fallen under its spell.

Belgium’s Pralines: Jewels of the Chocolate World

Belgium is home to pralines, the crown jewel of Belgian chocolate, born in 1912 when chocolatier Jean Neuhaus created a confection filled with creamy centres encased in delicate shells. This small bite of luxury, loved worldwide, elevates chocolate-making to an art form, one that demands precision and quality.

Oprah Winfrey, known for her passion for gourmet delights, once described her first taste of Belgian pralines as a revelation that “changed her world.” Such endorsements have only enhanced the allure of these delicacies, showcasing Belgian craftsmanship in each beautifully packaged bite.

Swiss Truffles: Melt-in-your-mouth elegance from the Alps

Switzerland, famed for its smooth, creamy truffles, brings us a style of chocolate perfected by Rodolphe Lindt in 1879. Using a unique conching process, Lindt’s chocolate dissolves on the tongue, melting away to reveal deep cocoa notes that make Swiss truffles a beloved treasure.

The inspiration behind Toblerone, one of Switzerland’s most iconic chocolates, comes from the country’s towering Matterhorn. Its distinctive triangular shape has made it recognizable worldwide, carrying a piece of the Swiss Alps in every bar. Audrey Hepburn, during her time in Paris, fell in love with dark Swiss chocolate, a simple pleasure she often enjoyed with a black coffee, as her son later reminisced.

Ancient Aztec Chocolate: Mexico’s fiery flavour

For a truly ancient take, we travel back to Mexico, where chocolate was first discovered by the Mayans and Aztecs. Known as “xocolatl,” cocoa was revered as a sacred drink, often spiced with chili and served to warriors and nobility. Mexican chocolate today carries this history, especially in “mole,” a rich sauce blending chocolate, spices, and chilies that graces traditional dishes.

Mexican actor Gael García Bernal has often shared stories of mole being at the heart of his family’s gatherings, a testament to how chocolate holds meaning and memory in Mexican culture.

French Dark Chocolate: The art of bittersweet romance

In France, dark chocolate reigns supreme. Known for its intense cocoa content and minimal sugar, French dark chocolate offers a pure, unadulterated taste that reflects the French love for sophistication. Legends suggest that in the 18th century, dark chocolate was thought to be an aphrodisiac, a belief Casanova held dear, claiming it as a “prelude to passion.”

Iconic film star Audrey Hepburn carried her love of dark chocolate into her daily life, seeing it as a slice of elegance she couldn’t resist. Her simple pleasures—black coffee and rich dark chocolate—reflected her refined, classic taste.

Italy’s Gianduja: A nutty twist of fate

In Italy, chocolate took on a uniquely nutty twist with the invention of gianduja, a blend of cocoa and hazelnuts, created in the Piedmont region during the Napoleonic Wars. This was born out of necessity when cocoa supplies dwindled, inspiring Italian chocolatiers to mix cocoa with local hazelnuts. The resulting gianduja is a creamy delight, epitomized today in Nutella and high-end chocolates from Piedmont.

Italian actress Sophia Loren has often reminisced about gianduja, fondly describing it as a taste of her Italian heritage. “Everything you see,” she once said, “I owe to spaghetti…and maybe a little chocolate.”

Venezuelan Cocoa: Single-origin richness

Moving into single-origin chocolate, Venezuela boasts some of the world’s finest cocoa beans, known for their intense flavor profiles. Venezuelan chocolate carries notes of red fruit, tobacco, or even a touch of nut, making it a delight for true chocolate connoisseurs. When European explorers first encountered Venezuela’s cocoa plantations, they believed it was a gift from the gods, adding layers of legend to its legacy.

Chef Ferran Adrià, renowned for his experimental approach to cuisine, often uses Venezuelan chocolate in his creations, celebrating its complexity and elegance in high-end desserts.

Ghanaian Milk Chocolate: Ethical flavour from Africa

Ghana, a leading cocoa producer, brings us milk chocolate with a creamy, well-rounded profile. Ghanaian cocoa is not only beloved for its taste but also recognized for its fair trade practices.

Actor and activist Angelina Jolie has praised Ghanaian chocolate for its quality and ethics, making it a staple in her household as a small way to support ethical production practices in the industry.

Celebrated Chocolatiers: Masters of Cocoa art

Some of the world’s most celebrated chocolatiers have mastered the art of crafting chocolate into experiences. In Switzerland, Teuscher of Zurich is famed for its champagne truffles and commitment to natural ingredients, delivering a luxurious taste without additives.

In the U.S., Vosges Haut-Chocolat, founded by Katrina Markoff, dazzles with exotic ingredients like Mexican vanilla bean, blending tradition with bold experimentation. France brings us Valrhona, revered as the “Rolls Royce” of chocolate, made in the Rhône Valley with carefully sourced cocoa beans that honor the purity of the craft.

Richart of Lyon, another French chocolatier, adds innovation to classic chocolate with unexpected flavour combinations, a dedication that has earned it the prestigious Ruban Bleu award multiple times.

In Paris, Jacques Genin’s meticulous chocolates are so revered that his factory has become a pilgrimage site for enthusiasts. Italy’s Amedei in Tuscany is famed for its award-winning chocolates like the Porcelana, a rare variety known for its pure flavor and often deemed one of the most expensive chocolates globally.

And no story would be complete without mentioning Godiva, the Belgian chocolatier with a long-standing reputation for excellence, particularly in its pralines and beautiful packaging.

Each of these chocolatiers brings something unique to the world of chocolate, embodying the artistry, tradition, and passion that transforms cocoa into an experience. Just as chocolate legends have captivated cultures for centuries, modern chocolatiers and celebrities continue to be enchanted by its magic, creating a legacy that only deepens our love for chocolate with every bite.

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If you are a fan of Italian cuisine then Pasta is something which would come at first on the list- It is like the Italian version of your favorite Indian snacks! Spaghetti is like long sev, great for swirling around. Penne is like little tubes that soak up all the masala. Fusilli is the fun, spiral one, kind of like a jalebi. And ravioli? It’s like Italian momos with tasty fillings inside.

We are excited to share an exclusive creation- Pulled Lamp Pasta by Chef Mahfuz Shaikh, Head Chef at Napoli by Shatranj, Bandra.

His Pulled Lamb Pappardelle Pasta is a culinary masterpiece that combines the rich, hearty flavours of tender lamb with the elegance of wide pappardelle pasta. This dish beautifully captures the essence of classic Italian cuisine, while Chef Mahfuz adds his unique twist to elevate the traditional recipe, making it a must-try for pasta lovers seeking indulgence and authenticity.

Chef Mahfuz Shaikh’s Flavourful Pulled Lamb Pappardelle Pasta Recipe for you to try out at home

For the Pulled Lamb:

• 2 lbs lamb shoulder, boneless
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 1 cup red wine (optional)
• 2 cups beef or lamb broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

For the Pappardelle:

• 12 oz pappardelle pasta
• Grated Parmesan cheese (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Pulled Lamb:

• Heat the olive oil in a large pot over medium heat.
• Add the lamb shoulder and sear on all sides until browned, about 5 minutes per side. Remove the lamb and set aside.
• In the same pot, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
• Stir in the diced tomatoes, red wine (if using), broth, rosemary, thyme, salt, and pepper.
• Return the lamb to the pot, ensuring it’s mostly submerged in the liquid. Bring to a simmer, then cover and cook on low heat for about 3 hours, or until the lamb is tender and easily pulled apart with a fork.

Cook the Pappardelle:

• About 20 minutes before the lamb is ready, bring a large pot of salted water to a boil.
• Cook the pappardelle according to package instructions until al dente. Drain, reserving a little pasta water.

Combine:

• Remove the lamb from the pot and use two forks to shred it. Return the shredded lamb to the sauce and stir well.
• If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Serve:

• Toss the cooked pappardelle with the pulled lamb mixture until well coated.
• Plate the pasta and top with grated Parmesan and chopped parsley.

Read more: Food Voyager

Navratri is a vibrant Indian festival celebrated over nine nights, dedicated to the worship of the goddess Durga in her various forms. Typically observed in the lunar month of Ashwin, which falls between September and October, Navratri marks the triumph of good over evil and is a time for spiritual reflection, fasting, and fervent devotion. Each of the nine nights is associated with a specific form of the goddess, and devotees engage in various rituals, including dance (garba and dandiya), music, and prayers.

The festival culminates in Dussehra, symbolizing the victory of Lord Rama over the demon king Ravana, reinforcing themes of righteousness and moral virtue. Celebrated with great enthusiasm across India and among the Indian diaspora worldwide, Navratri showcases rich cultural traditions and community spirit, making it one of the most significant religious observances in the Hindu calendar.

“Navratri Fasting Foods: Tradition and Nutrition

As Navratri unfolds, a vibrant culinary tradition takes centre stage, centred on fasting and preparing special dishes that honour religious guidelines. Devotees often embrace a diet free from grains, non-vegetarian foods, and certain spices.

Navratri fasting food is rooted in traditional practices that focus on purity and simplicity. During the nine-day festival, devotees abstain from regular grains, pulses, and spices and consume meals made from specific ingredients like buckwheat (kuttu), amaranth (rajgira), and water chestnut flour (singhara).

Potatoes, sweet potatoes, and raw bananas are commonly used for their high energy content, while rock salt (sendha namak) replaces regular salt due to its purity. These foods are recommended because they are light on the digestive system, allowing the body to detoxify, and they align with the sattvic diet principles, promoting physical and spiritual well-being.

Traditionally, the fast lasts for nine days, corresponding to the nine nights of Navratri, though some devotees fast only on specific days like the first and last days. The fasting practice is believed to cleanse the body and mind, preparing devotees for meditation and devotion to Goddess Durga.

The recommended foods are thought to support energy and stamina throughout the fast, as they provide essential nutrients without taxing the digestive system. This period of fasting is not just a religious ritual but also a way to reset one’s diet, focusing on wholesome, nutrient-rich foods.

If you’re looking for the perfect Navratri fasting recipe to celebrate Maa Durga, Chef Anoop Kumar at Skyview By Empyrean has just the dish for you!

Peanut and Almond Darbari Kebab by Chef Anoop Kumar-  Skyview By Empyrean

Darbari Kabab is a popular healthy and delicious appetizer cum snack made with peanuts, Almond, Cottage Cheese and a few Indian Spices which can be consumed during fasting.

INGREDIENTS: –

• Roasted Almond
• Roasted Peanuts
• Boiled Potato
• Cottage Cheese
• Sendha Salt
• Chopped Ginger
• Jeera Powder
• Chopped Coriander
• Singhada Atta

INSTRUCTIONS

• To make this yummy kebab recipe, chopped Nuts green and keep aside. Heat two tablespoons ghee in a wok and once the ghee is sufficiently hot, add the cumin seeds.
• Once the cumin seeds start to splutter, add Ginger along with Nuts, Cottage Cheese, Boiled Potato, Singhada Atta And salt and sauté over medium flame till getting the brown color. It will take about five minutes. Once done, remove from the gas and let it cool.
• Divide this Nuts dough into portions and shape them into ovel shape, and then flatten them. Heat enough ghee in a heavy-bottomed frying pan to form a thin layer.
• Fry the flattened kebabs in the hot oil over low flame, turning in between till crisp and brown. Darbari kebab is ready, garnish with coriander leaves and serve hot with tomato-Ginger sauce and coriander chutney.

Read more: Food Voyager

India is known for its vibrant and diverse festivals that bring people from all walks of life together. The festive season of Onam, Ganpati (Ganesh Chaturthi), and Eid Milad Un Nabi is a perfect illustration of this cultural unity, as each festival holds its significance while sharing a common thread of celebration, food, devotion, and togetherness.

These festivals ( Onam, Ganpati (Ganesh Chaturthi), and Eid Milad Un Nabi)not only highlight India’s rich cultural heritage but also emphasize the values of prosperity, renewal, and reflection.

Recipes by Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon

This festive season, embrace the flavours of tradition with four delightful recipes crafted by Chef Sanjiv Kumar, Executive Chef at The Fern Goregaon. Whether you’re celebrating Onam, Ganpati, or Eid Milad Un Nabi, these recipes promise to elevate your festive meals with their vibrant tastes and heartwarming aromas. Each dish is thoughtfully designed to capture the essence of the festival it represents, blending time-honoured ingredients with a modern twist.

From rich, aromatic flavours to comforting classics, these recipes offer something special for every occasion, allowing you to bring the festive spirit to your table with ease. Perfect for home cooks looking to add a touch of culinary creativity to their celebrations, these dishes are sure to impress family and friends alike, making the festivities even more memorable.

Chef Sanjiv Kumar, Executive Chef, of The Fern Goregaon shared, “Celebrating festivals from across India—Onam, Ganpati, and Eid Milad Un Nabi—is a joyful reminder of our rich cultural heritage. Each festival carries unique traditions and flavours that bring people together in celebration. At The Fern Goregaon, we take pride in sharing special recipes that honour these vibrant occasions. Our culinary creations not only reflect the essence of these festivals but also offer a taste of the diverse and delightful cuisine that defines our nation.”

Onam Recipes

Ada Pradhaman

Ingredients:

• Ada (Dry Boiled Rice Flakes): 1 cup
• Water: 1 cup
• Palm Jaggery: 1 cup
• Fresh Coconut Milk: 1.5 cups
• Ghee: 2 tbsp
• Cashew Nuts: 10-12
• Chopped Coconut: 2 tbsp
• Saffron: 1/6 tsp
• Dry Ginger Cardamom Powder: 1/8 tsp

Instructions:

• Preparation: Wash the Ada thoroughly and strain to dry.
• Frying: In a pan, heat 1 tbsp of ghee on low heat. Shallow fry the cashew nuts and chopped coconut until golden. Set aside.
• Cooking Ada: In the same pan, add the remaining ghee and fry the Ada until golden brown. Add 1 cup of water and cook until the Ada is half cooked.
• Sweetening: Stir in the palm jaggery and cook until fully dissolved.
• Finishing Touches: Pour in the fresh coconut milk and cook for 10-12 minutes. Add saffron and dry ginger cardamom powder and cook for 1 more minute.
• Garnishing: Garnish with the fried coconut and cashew nuts. Serve hot.

Aviyal Curry

Ingredients:

• Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana): 500 gm
• Turmeric Powder 1/2 tsp
• Thick Curd 1/2 cup
• Salt: To taste
• Fresh Coconut 1/2 cup
• Cumin Seeds 1/2 tbsp
• Green Chilli 2
• Coconut Oil 3 tbsp
• Curry Leaves 8-10
• Hing (Asafoetida) 1/4 tsp
• Mustard Seeds 1/2 tsp

Instructions

• Preparing Vegetables: Cut all vegetables into small, finger-sized pieces and set aside.
• Boiling Vegetables: Boil the vegetables with salt and turmeric until tender but crunchy. Drain and set aside.
• Making Coconut Paste: Grind fresh coconut and green chillies into a coarse paste.
• Tempering: Heat coconut oil in a pan, add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.
• Combining Ingredients: Add the coconut paste and cook for a few minutes. Then add the boiled vegetables and cook until the raw coconut smell fades, about 3-5 minutes.
• Final Touches: Adjust salt and mix in the curd once cooled slightly. Serve with brown boiled rice.

Ganpati Recipe

Kaju Pista Modak

Ingredients

• Cashews 100 gm
• Pista 100 gm
• Raisins 50 gm
• Roasted Almond 50 gm
• Sugar 100 gm
• Milk 200 gm

Instructions

• Prepare Nut Powder: Grind the cashews and pista to make a coarse powder.
• Cooking Syrup: Heat a pot on medium flame, add 100 gm of sugar and 200 gm of milk. Cook until the mixture starts bubbling. Simmer for 5 minutes.
• Combine: Add the nut powder and cook for 3 minutes until dry.
• Stuffing: Chop 50 gm of raisins and 50 gm of roasted almonds. Use this as stuffing for the modaks.
• Shape Modaks: Form modak shapes using the mixture and the stuffing inside.

Eid Milad Un Nabi Recipe

Zarda Pulao

Ingredients

• Rice 1 kg
• Sugar 150 gm
• Honey 50 gm
• Ghee 150 gm
• Refined Oil 50 gm
• Cashews 20 gm
• Almonds 20 gm
• Raisins 20 gm
• Cherry 20 gm
• Pista 20 gm

Instructions

• Preparing Rice: Soak 1 kg of rice in water for 30 minutes.
• Boiling: Boil water and cook the soaked rice for about 15 minutes until 80% cooked. Drain and set aside.
• Frying Nuts: Heat 150 gm of ghee in a pot. Fry 20 gm of almonds, cashews, raisins, and pista. Set aside.
• Making Syrup: In the same pot, add 150 gm of sugar and cook until it forms a syrup.
• Final Cooking: Add the partially cooked rice to the syrup. Top with 50 gm of honey, cherries, and the fried nuts.
• Dum Cooking: Cover with aluminium foil and cook on low heat for 10 minutes. Let it sit for a few minutes before serving.

Read more: Food Voyager