Food Series

Posted on Tue 21 Nov 17

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Banarasi Bhaji and Kachori Makes a Wholesome Breakfast By Joyoti Mahanta

It’s an UP-specialty relished during winters

 

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Posted on Mon 13 Nov 17

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When the Lines Blur Between Andhra and Telangana Cuisines By Joyoti Mahanta

While the two cuisines have their differences, let’s celebrate their similarities

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Posted on Wed 08 Nov 17

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9 Foodie Facts About The Kerala Sadhya By Joyoti Mahanta

Did you know these facts about the elaborate feast from God’s Own Country

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Posted on Tue 07 Nov 17

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How to Make Chettinad’s Black Rice Pudding By Joyoti Mahanta

The gorgeous deep violet-hued Kavuni Arisi is a sweet treat and a popular breakfast item

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Posted on Mon 06 Nov 17

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Syrian Christian Cuisine is Like Edible History By Joyoti Mahanta

This cuisine is a potpourri of several religions and culinary influences  

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Posted on Fri 03 Nov 17

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Unsung Heroes From The Coorgi Thali By Joyoti Mahanta

Move over Pandhi Curry and Puttu

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Posted on Tue 31 Oct 17

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So Much More to Udupi Cuisine than Dosa-Idli By Joyoti Mahanta

The Satvik Udupi Thali displays a range of flavours and dishes, and uses locally-grown produce

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Posted on Mon 30 Oct 17

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The Saraswat Thali: A Beautiful Story of Confluence By Priyamvada Kowshik

The Saraswat kitchen has preserved the ancient cuisine of Goa while absorbing new influences down the centuries   

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Posted on Fri 27 Oct 17

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The Pathare Prabhu Thali is a Pocketful of Flavours By Jahnabee Borah

This has been one of the most delicious discoveries in our journey. 

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Posted on Thu 26 Oct 17

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Meat the Kolhapuri Thali By Jahnabee Borah

A mutton lover’s ultimate dream comes true

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