The sattu dumplings, known as “litti”, are baked in clay ovens, and the “chokha” is made with brinjal, onion, and spice. The clay oven gives it a smokey flavour, and the dumplings are soaked in ghee.
A popular street cuisine from Madhya Pradesh is Bhutte ka kees. The grated corn is simply boiled with milk after being prepared with seasonings. This easy, healthy, and filling snack is exceptional.
Several seasonal vegetables are combine to make the curry. All are evenly boiled into a pulp over time, prepared upside-down in earthen pots, and are not just nutrient but also health rich.
This meal has Maharashtrian origins and is created with all-purpose flour filled with a lentil and jaggery (raw cane sugar) mixture. On a pan (tawa), the sweet flatbread is fried till browned.
Spinach, fenugreek, radish, mustard leaves (sarso), and spices are used to make the green gravy (saag). The flatbread, Makke di roti, produced from maize flour, is served with the gravy.
The Kashmiri Chamani Qaliya is created using paneer, milk, curd, and spices to give the meal its distinctive flavour and scent. The subtle flavour of Kashmiri spices permeates the gravy.
This delicious dish, a thin stew of chicken, beef, or lamb cooked with vegetables and coconut milk, is well-known for its delicate taste and calming flavour.