Even little children in India appreciate the diversity of foods in our country. So in this last episode of this theme “Foods of India”, we cover the remaining Union Territories of India.

 

Beginning with Daman & Diu, this place has a lot of Gujrati influence in its cuisine due to its close proximity to the state and one of the traditional foods of Diu is Crab curry. The curry base is cooked with coconut milk which makes this dish so delicious. Then talking about Daman, this place is a mixture of Indian, African, European, and Tribal cultures, and one such dish that compliments this region is Jetty Roll. It is a specialty of this place and is practically a local version of Kathi Kebab rolls. Rolls are stuffed with lots of vegetables in it and can be prepared even with non-vegetarian ingredients too. 

 

Now moving to the next stop, we head to Dadra & Nagar Haveli, a beautiful place located between Gujarat & Maharashtra. The dominated food items of this region are pulses, vegetables, wild mushrooms, and bamboo shoots. Dadra & Nagar Haveli is quite popular for their special kind of crab curry made in tribal style and is loved by tourists too. The preparation style is very traditional and the way they hunt for crabs is very unique. Crabs are hunted at night with the help of homemade wooden torches and used to prepare fresh meals. 

 

Pondicherry is enclosed on three sides by the state of Tamil Nadu, and hence has a strong influence of Tamil flavors in their cuisine along with the influence of French and Vietnamese cultures due to its occupational history. The food that is found in abundance in Pondicherry is the croissants. These are buttery pastries of Austrian origin which is usually eaten in breakfast with coffee showing the French inheritance of this southern Indian Territory.

 

Andaman & Nicobar Island comprises a total of 572 islands of which 37 islands are occupied and inherited by people and its capital is Port Blair. Chilly curry, a delicious dish made with onions, tomatoes, and lots of spices, is one of the hottest and happening delicacies of this region. It is also considered to be one of the most popular dishes among the tourists. 

 

Lakshwadeep island is another group of 38 islands located on the coast of Kerela and lot of people residing in this region speak Malayalam. Lakshwadeep is particularly famous for its seafood and spicy vegetable recipes. The common thing among all the non-vegetarian food items of this place is the presence of coconut in them. One of the most authentic dishes of this place is Mus Kavaab, a dish of boneless fish cooked with coconut and lots of spices and vegetables.

 

With these, we come to the end of our journey of Foods of India. Hope you got a flavor of regional flavors that our diverse country has to offer. If you have missed the other episodes, don’t forget to explore them all in our ‘Trunks N Wheels’ podcast series that is available on Chimes Radio mobile apps as well as other major podcast streaming platforms of your choice.

 

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India is popular for the diversity of its food. In these last couple of episodes of the series, "Foods of India", we are going to talk about some mouth-watering and amazing food items cooked in the "Union Territories of India".    Let's begin with the proud crown of India, "Jammu & Kashmir". It is considered to be one of the beautiful sights on our mother earth and talking about Kashmiri food, we all are familiar to Wazwan. Wazwan is a Kashmiri traditional food which is made of various other dishes like Rogan Josh, Yakini, and many more. However today, we are going to talk about an underrated dish of Kashmir that is, Lyadur Chaman, a vegetarian dish that basically consists of cottage cheese cooked in creamy turmeric-based gravy with lots of spices in it. Switching to Jammu, the native food of this region is the Jammu Rajma. It is prepared with a lot of spices, tomatoes, and yogurt-based gravy. This traditional Jammu Rajma dish is so delicious that people can never get tired of eating it.    The adjacent Union Territory Ladakh is situated in a magnificent location with great influence in their food style from all the neighboring regions. Ladakhi cuisine has a considerable Tibetian population and hence impact and therefore one such cuisine of this place is Butter tea or Gurgur Cha in the Ladhaki language. It is a drink for the people residing in these hilly regions and it is made from tea leaves, yak butter, water, and salt. It is often considered an equivalent morning drink for Ladhaki people as coffee is for westerners.   The next stop is then Chandigarh, which is a joint capital of two states of India Punjab and Haryana. Having influence from both the regions, the food here is predominantly Punjabi food which consists of Chole Bhature, Sarson da Saag, Lassi, and many other milk-based dishes. But one lip-smacking dish of Chandigarh is Phirini which is a sweet dish that is made of milk, rice flour, and sugar. It is prepared and served in urban ware bowls which gives an authentic taste to this particular dish.    Moving to the last UT in this episode, we head to Delhi, the national capital. It houses the most prestigious monuments of our country and the Parliament. Talking about foods of Delhi, the list is never going to stop but for authenticity, we are going to the streets of Old Delhi, which is famous for its Paranthe Wali Gali, this narrow street in the Chandni Chowk area was established back in 1560 under the emperor Shah Jahan. This is where one can get paranthas in all flavors that are possible to imagine. One such delicious and unique dish is the "Nimbu Parantha", which is made with lemon juice as the main part of the dough along with the other spices normally used in making paranthas. It is usually served with yogurt, butter on top, and pickle. It is a "must eat" Delhi food that everyone should try.   With this, we bring this episode to a close and will continue our journey through the remaining UTs of India and in the last and final episode of this theme of 'Foods of India' in this very special podcast series “Trunks and Wheels”.   www.chimesradio.com  FB: https://www.facebook.com/chimesradio/  Instagram: https://www.instagram.com/vrchimesradio/  Twitter: https://twitter.com/ChimesRadio 

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See omnystudio.com/listener for privacy information.

India is popular for the diversity of its food. In these last couple of episodes of the series, "Foods of India", we are going to talk about some mouth-watering and amazing food items cooked in the "Union Territories of India". 

 

Let's begin with the proud crown of India, "Jammu & Kashmir". It is considered to be one of the beautiful sights on our mother earth and talking about Kashmiri food, we all are familiar to Wazwan. Wazwan is a Kashmiri traditional food which is made of various other dishes like Rogan Josh, Yakini, and many more. However today, we are going to talk about an underrated dish of Kashmir that is, Lyadur Chaman, a vegetarian dish that basically consists of cottage cheese cooked in creamy turmeric-based gravy with lots of spices in it. Switching to Jammu, the native food of this region is the Jammu Rajma. It is prepared with a lot of spices, tomatoes, and yogurt-based gravy. This traditional Jammu Rajma dish is so delicious that people can never get tired of eating it. 

 

The adjacent Union Territory Ladakh is situated in a magnificent location with great influence in their food style from all the neighboring regions. Ladakhi cuisine has a considerable Tibetian population and hence impact and therefore one such cuisine of this place is Butter tea or Gurgur Cha in the Ladhaki language. It is a drink for the people residing in these hilly regions and it is made from tea leaves, yak butter, water, and salt. It is often considered an equivalent morning drink for Ladhaki people as coffee is for westerners.

 

The next stop is then Chandigarh, which is a joint capital of two states of India Punjab and Haryana. Having influence from both the regions, the food here is predominantly Punjabi food which consists of Chole Bhature, Sarson da Saag, Lassi, and many other milk-based dishes. But one lip-smacking dish of Chandigarh is Phirini which is a sweet dish that is made of milk, rice flour, and sugar. It is prepared and served in urban ware bowls which gives an authentic taste to this particular dish. 

 

Moving to the last UT in this episode, we head to Delhi, the national capital. It houses the most prestigious monuments of our country and the Parliament. Talking about foods of Delhi, the list is never going to stop but for authenticity, we are going to the streets of Old Delhi, which is famous for its Paranthe Wali Gali, this narrow street in the Chandni Chowk area was established back in 1560 under the emperor Shah Jahan. This is where one can get paranthas in all flavors that are possible to imagine. One such delicious and unique dish is the "Nimbu Parantha", which is made with lemon juice as the main part of the dough along with the other spices normally used in making paranthas. It is usually served with yogurt, butter on top, and pickle. It is a "must eat" Delhi food that everyone should try.

 

With this, we bring this episode to a close and will continue our journey through the remaining UTs of India and in the last and final episode of this theme of 'Foods of India' in this very special podcast series “Trunks and Wheels”.

 

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In our regional food journey this time, we travel to the north east part of India and enjoy some of the fantastic cuisines used by the local people there.    So let’s start with Sikkim, the land of paradise. Here the food, like its population, has a major influence of both Nepal and Tibet in the cooking styles. The staple food of the state is rice and the dish we are going to discuss is their conventional cheddar called as Chhurpi. There are two varieties of this: soft variety which is accompanied by a side dish like rice or eater filled in momos and soups and the hard variety which is eaten like a betel nut.    Moving on to Assam which is acclaimed for its untamed life, tea plantations and archaeological destinations, we talk about Assamese cooking which is using very less spicy and is often cooked on wood fire to enhance the essence of food. The well-known food of Assam is Boror Tenga, a red lentil fritter made in sour curry. This recipe is typically cooked during the celebratory time.   Arunachal Pradesh, the biggest North Eastern state, has rice, fish, meat and many green leafy vegetables as part of their staple diet. The most widely used vegetable there is lettuce which is prepared in a particular way bu bubbling it with ginger, coriander and green chillies alongside a touch of salt. But dish we want to talk today is the Bamboo Shoot companion dish which is very famous in this area. It is made by frying bamboo shoots with different vegetables and spices and is loved due to its medicinal and health benefits.    Perhaps one of the smallest state of India, Nagaland, is loaded with scenic excellence. A typical Naga dish comprises of rice, bubbled vegetables, a dish made of meat and chutney/pickle. The food here is normally fiery spicy with king chilies. One popular dish of Nagaland is Axone, which is fermented soybean and also commonly called as Akhuni.    Manipur was a kingdom during British Rule and the food here is viewed as exceptionally healthy as lot of Manipuri people grows their own vegetables. The individuals of Manipur eat a great deal of rice, fish and leafy vegetables. On the off chance that we talk about desserts, one of the popular Manipuri sweet is Chak-Hao Kheer. It is a customary dessert for special occasions and prepared using black rice, milk, white granulated sugar and loads of dry fruits.   Mizoram has its way of life somewhat like South India, which is they serve their food on a banana leaf. There is a very popular vegetarian dish Chhum-Han and is made by steaming blended vegetables and tastes astounding when matched with rice.   Tripura, a border hilly state, happens to be a blend of different ancestral societies. The cuisine of Tripura is heavily influenced both by neighboring states of India as well as neighboring countries to India. One customary food which is well-known for is Mui Borok, a dried and fermented fish which is cooked with no oil and is considered amazingly delicious.   Meghalaya has its cooking very unique in relation to other North-Eastern states. The staple food of this state is rice and their cooking styles are fiery which comprises a ton of fish and meat. One extraordinary dish of this spot is Nakham Bitchi, made of dried fish and vegetables alongside loads of flavors. Veggies and fishes are boiled together without adding any water.    Enjoy all this information in podcast format now.   www.chimesradio.com  FB: https://www.facebook.com/chimesradio/   Instagram: https://www.instagram.com/vrchimesradio/  Twitter: https://twitter.com/ChimesRadio 

Support the show: https://www.patreon.com/chimesradio

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In our regional food journey this time, we travel to the north east part of India and enjoy some of the fantastic cuisines used by the local people there. 

 

So let’s start with Sikkim, the land of paradise. Here the food, like its population, has a major influence of both Nepal and Tibet in the cooking styles. The staple food of the state is rice and the dish we are going to discuss is their conventional cheddar called as Chhurpi. There are two varieties of this: soft variety which is accompanied by a side dish like rice or eater filled in momos and soups and the hard variety which is eaten like a betel nut. 

 

Moving on to Assam which is acclaimed for its untamed life, tea plantations and archaeological destinations, we talk about Assamese cooking which is using very less spicy and is often cooked on wood fire to enhance the essence of food. The well-known food of Assam is Boror Tenga, a red lentil fritter made in sour curry. This recipe is typically cooked during the celebratory time.

 

Arunachal Pradesh, the biggest North Eastern state, has rice, fish, meat and many green leafy vegetables as part of their staple diet. The most widely used vegetable there is lettuce which is prepared in a particular way bu bubbling it with ginger, coriander and green chillies alongside a touch of salt. But dish we want to talk today is the Bamboo Shoot companion dish which is very famous in this area. It is made by frying bamboo shoots with different vegetables and spices and is loved due to its medicinal and health benefits. 

 

Perhaps one of the smallest state of India, Nagaland, is loaded with scenic excellence. A typical Naga dish comprises of rice, bubbled vegetables, a dish made of meat and chutney/pickle. The food here is normally fiery spicy with king chilies. One popular dish of Nagaland is Axone, which is fermented soybean and also commonly called as Akhuni. 

 

Manipur was a kingdom during British Rule and the food here is viewed as exceptionally healthy as lot of Manipuri people grows their own vegetables. The individuals of Manipur eat a great deal of rice, fish and leafy vegetables. On the off chance that we talk about desserts, one of the popular Manipuri sweet is Chak-Hao Kheer. It is a customary dessert for special occasions and prepared using black rice, milk, white granulated sugar and loads of dry fruits.

 

Mizoram has its way of life somewhat like South India, which is they serve their food on a banana leaf. There is a very popular vegetarian dish Chhum-Han and is made by steaming blended vegetables and tastes astounding when matched with rice.

 

Tripura, a border hilly state, happens to be a blend of different ancestral societies. The cuisine of Tripura is heavily influenced both by neighboring states of India as well as neighboring countries to India. One customary food which is well-known for is Mui Borok, a dried and fermented fish which is cooked with no oil and is considered amazingly delicious.

 

Meghalaya has its cooking very unique in relation to other North-Eastern states. The staple food of this state is rice and their cooking styles are fiery which comprises a ton of fish and meat. One extraordinary dish of this spot is Nakham Bitchi, made of dried fish and vegetables alongside loads of flavors. Veggies and fishes are boiled together without adding any water. 

 

Enjoy all this information in podcast format now.

 

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In the fourth episode of regional foods of India series for our young children audience, we cover the eastern states of the country. 

Odisha, known as much for its scenic beauty and archaeological abundance, is also famous for its intriguing cuisines. Rice being the staple food of the people of Odisha, locals prefer to cook their meals using fewer spices and very less oil. The one dish we talk about from Odisha is “Khaja”. It is a sweet and crispy dessert that can be found anywhere in this state and is also offered as Prashad in the famous Jagannath Temple located in Puri. 

Next, we come to West Bengal, the place of “Fish & Rice”. Bengali culture had its share of European influence and so is the case with cuisine -like Chops & Cutlets are made often in Bengali households. The one dish we love from Bengal and we talk about in this episode are the steamed potatoes, popularly known as “Bhaapa Alu”. It is just a simple meal made by steaming potatoes by five spices but that leaves a lingering taste in your mouth.

Coming to the adjacent state of Bihar, this state is known for its world-famous Madhubani paintings and the local cuisine here is a mixture of North and East India. Bihari cuisines are usually three types: Bhojpuri, Maithili, and Magadhi cuisine. One dish that can also be termed as the official dish of Bihar is Litti Chokha. Litti is made of baked dough and Chokha is roasted eggplant, potatoes, and tomatoes. This mouthwatering dish is always served with a tablespoon of ghee.

Jharkhand is a place which is natural greenery through its well-preserved forests and staple food of this state are rice, dal (pulses), and vegetables. Authentic Jharkhand cuisines are prepared with low oil and less spice content. One such dish is “Pittha” which is a type of baked or fried rice cake stuffed with vegetables and often eaten with a variety of side dishes.

Chattisgarh is popularly known as “Rice bowl of India” and the special dish of this state “Muthia” is also rice-based. These are technically dumplings made out of rice batter with a lot of spices used. Sesame seed is one of the main ingredients used for seasoning this dish. 

Listen to this culturally rich exclusive podcast of India, only in our Chimes Radio app, a free Indian radio & podcast platform for kids.

Enjoy all this information in podcast format now.

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https://www.facebook.com/chimesradio/  
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Support the show: https://www.patreon.com/chimesradio

See omnystudio.com/listener for privacy information.

In the fourth episode of regional foods of India series for our young children audience, we cover the eastern states of the country. 

Odisha, known as much for its scenic beauty and archaeological abundance, is also famous for its intriguing cuisines. Rice being the staple food of the people of Odisha, locals prefer to cook their meals using fewer spices and very less oil. The one dish we talk about from Odisha is “Khaja”. It is a sweet and crispy dessert that can be found anywhere in this state and is also offered as Prashad in the famous Jagannath Temple located in Puri. 

Next, we come to West Bengal, the place of “Fish & Rice”. Bengali culture had its share of European influence and so is the case with cuisine -like Chops & Cutlets are made often in Bengali households. The one dish we love from Bengal and we talk about in this episode are the steamed potatoes, popularly known as “Bhaapa Alu”. It is just a simple meal made by steaming potatoes by five spices but that leaves a lingering taste in your mouth.

Coming to the adjacent state of Bihar, this state is known for its world-famous Madhubani paintings and the local cuisine here is a mixture of North and East India. Bihari cuisines are usually three types: Bhojpuri, Maithili, and Magadhi cuisine. One dish that can also be termed as the official dish of Bihar is Litti Chokha. Litti is made of baked dough and Chokha is roasted eggplant, potatoes, and tomatoes. This mouthwatering dish is always served with a tablespoon of ghee.

Jharkhand is a place which is natural greenery through its well-preserved forests and staple food of this state are rice, dal (pulses), and vegetables. Authentic Jharkhand cuisines are prepared with low oil and less spice content. One such dish is “Pittha” which is a type of baked or fried rice cake stuffed with vegetables and often eaten with a variety of side dishes.

Chattisgarh is popularly known as “Rice bowl of India” and the special dish of this state “Muthia” is also rice-based. These are technically dumplings made out of rice batter with a lot of spices used. Sesame seed is one of the main ingredients used for seasoning this dish. 

Listen to this culturally rich exclusive podcast of India, only in our Chimes Radio app, a free Indian radio & podcast platform for kids.

Enjoy all this information in podcast format now.

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In the third episode of our regional foods of India series, we cover the southern states of India.    Karnataka is famous for its authentic food Neer dosa. Neer means water after the rice is soaked in water overnight and these dosas are prepared from the batter which is watery. It is often served with chutney and sambhar.   Kerala is God’s own country and foods here include lots of spices like chilies, mustard, turmeric, coconut, tamarind etc.   One famous meal of this state is Sadya served in banana leaves. The first served item after the rice is Parippu, which is a liquid curry made from small gram and ghee. It is followed by the South Indian household favorite, Sambhar. Major savories of a Sadya include Upperi (deep-fried banana chips), Pappadams (fried wafer of black gram flour), Ginger Pickle and Kichadi (sliced cucumber/ladyfinger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil). They are served along with mango and lime pickle followed by payasam.   Tamil Nadu cuisine is quite popular in the entire south of India, including neighboring countries like Sri Lanka. One loved Tamil dish is Rasam that is made with tomato, tamarind, pepper, cumin seeds etc. It is an appetizer, has medicinal properties, and is usually eaten hot.   The cuisine of Andhra Pradesh is known as Telegu Cuisine. Telegu cuisines are usually famous for their tangy hot and sour taste. The famous dish of Andhra Pradesh is Gutti Vankaya Kura which is a type of curry cooked with eggplants and roasted spices.   Unlike other Southernmost states where rice is the main course, in Telengana Roti is given a lot of importance because of its topography. And the food we would like to talk about comes from its state capital Hyderabad and popularly known as Hyderabadi Biryani. It is the signature cuisine of this place and the traditional way of cooking this recipe is by simmering rice along with vegetables on a slow flame for a long time to allow the aroma of vegetables to infuse with the rice.   Enjoy all this information in podcast format now.   www.chimesradio.com  FB: https://www.facebook.com/chimesradio/  Instagram: https://www.instagram.com/vrchimesradio/  Twitter: https://twitter.com/ChimesRadio 

Support the show: https://www.patreon.com/chimesradio

See omnystudio.com/listener for privacy information.

In the third episode of our regional foods of India series, we cover the southern states of India. 

 

Karnataka is famous for its authentic food Neer dosa. Neer means water after the rice is soaked in water overnight and these dosas are prepared from the batter which is watery. It is often served with chutney and sambhar.

 

Kerala is God’s own country and foods here include lots of spices like chilies, mustard, turmeric, coconut, tamarind etc.   One famous meal of this state is Sadya served in banana leaves. The first served item after the rice is Parippu, which is a liquid curry made from small gram and ghee. It is followed by the South Indian household favorite, Sambhar. Major savories of a Sadya include Upperi (deep-fried banana chips), Pappadams (fried wafer of black gram flour), Ginger Pickle and Kichadi (sliced cucumber/ladyfinger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil). They are served along with mango and lime pickle followed by payasam.

 

Tamil Nadu cuisine is quite popular in the entire south of India, including neighboring countries like Sri Lanka. One loved Tamil dish is Rasam that is made with tomato, tamarind, pepper, cumin seeds etc. It is an appetizer, has medicinal properties, and is usually eaten hot.

 

The cuisine of Andhra Pradesh is known as Telegu Cuisine. Telegu cuisines are usually famous for their tangy hot and sour taste. The famous dish of Andhra Pradesh is Gutti Vankaya Kura which is a type of curry cooked with eggplants and roasted spices.

 

Unlike other Southernmost states where rice is the main course, in Telengana Roti is given a lot of importance because of its topography. And the food we would like to talk about comes from its state capital Hyderabad and popularly known as Hyderabadi Biryani. It is the signature cuisine of this place and the traditional way of cooking this recipe is by simmering rice along with vegetables on a slow flame for a long time to allow the aroma of vegetables to infuse with the rice.

 

Enjoy all this information in podcast format now.

 

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Continuing with our monthly theme of local foods of India, this time we travel to the Western states of India to discover some local cuisines of these regions.   Rajasthan, known for its unique spices and authentic taste due to its royal history, enjoys a special place in the heart of food lovers. One of their most authentic foods is Daal Bati Churma, the identity of Rajasthan. The crunchy batis dipped in ghee (clarified butter)  along with spicy dal (pulses) and sweet churma can make your taste buds drool in your mouth.   Gujarati cuisine is one of the oldest culinary treasures that India has and there is a huge variety of dishes. They use a lot of sugar, tomatoes, and lemons in their vegetables and one such food that is really flamboyant is Khandavi which is made with a mixture of chickpea flour (besan) and yogurt.   The food of Maharashtra is known as Marathi food which is usually spicy in taste. Pav Bhaji, Vada Pav are some famous Marathi food but Misel Pav is one the tastiest in Maharashtra. Misel is prepared with lentils, sprout dal, chickpeas (chana) etc. and is served with bread (pav).   Goa has a lot of Portuguese influence even in its food. Goan food includes rice, seafood, use of Kokum and a lot of vegetables. Goa is famous for its Kokum Juice which is basically a refreshing cool drink made from the extract of kokum fruit (garcinia indica.).   Madhya Pradesh is a state of royalty located right at the center of India. And just as the state is in the center, the cuisines are widespread all over India. One such food which has gained a lot of popularity now is Poha. While most people think it started in Maharashtra, it originated actually in MP and comprises of flattened rice, vegetable, peanuts, curry leaves, and is topped with lemon and coriander leaves.    Enjoy all this information in podcast format now.   www.chimesradio.com  FB: https://www.facebook.com/chimesradio/  Instagram: https://www.instagram.com/vrchimesradio/  Twitter: https://twitter.com/ChimesRadio 

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