4 Authentic Indian Food You Must Taste Before You Die!
Post by Tuba Qureshi | Jan 11, 2018
Indian food is something that consists varieties of flavours, texture and taste. Indian food is a perfect amalgamation of rich-aromatic spices and herbs. Whether you are discovering the northern high mountains or simply sunbathing on the pristine beaches, with each region you travel you are surely going to be amazed by the food taste changing along with the culture.
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Rogan Josh is an authentic Kashmiri dish that you must taste while you travel Jammu &Kashmirr, the paradise of India. A traditional Kashmiri wazwan is incomplete without this lip-smacking, spicy dish made of lamb shoulder or shank. Often served with flavoured rice or Indian flat-bread, naan; Rogan Josh is prepared with a thick gravy of rich-aromatic spices and Kashmir chilli.
Yet another traditional Indian dish that you shouldn't miss to taste especially when you visit Punjab is Kaali Daal. Daal being the staple of almost all regions in India, Kaali Daal is an authentic Punjabi dish, made of black urad daal. In this urad daal is cooked in rich, tomato-based, flavourful gravy topped with whisked full-cream. The best way to enjoy this Punjabi dish is to have it with flat-bread and steaming hot rice.
Are you travelling to Maharastra? Then your trip is incomplete if you miss tasting Puran Poli. Puran Poli is authentic and traditional Maharashtrian dish, the only sweet dish which also served as the main course. Prepared using gram flour and jaggery, this traditional dish is often served in thalis (platter) full of veggies, rice, dal and salad. The dish is often prepared during the Holi festival.
A traditional Gujarati dish, Undhiyo is actually a beautiful combination of seasonal veggies and flavourful spices and herbs. Undhiyo is typically prepared during winters, as the steaming hot dish's flavours leave you to feel contented and satisfied in the freezing weather. The best way to relish the lip-smacking taste of this Gujarati dish is with deep-fried Indian flatbread.
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