West Bengal

Literature West Bengal has a rich legacy of amazing literature with great authors like Sharat Chandra Chattopadhyay, Rabindranath Tagore, Kazi Nazrul Islam and Bankim Chandra Chattopadhyay contributing their fair share to the Bengali literature as well as to the world literature. The literature heritage extends well beyond that too. There has been a long tradition …

TAMIL NADU

Tamil Nadu is a southern state of India which is supremely rich in culture and heritage. Known to be one of the oldest civilisations in the world, the people of Tamil Nadu belong to the prestigious Dravidian Family. Tamilians also, like other South Indians, take much pride in their rooted culture and make great efforts …

Lobongo lotika

Shaped to resemble a tiny envelope, which is then sealed with a single clove, the Lobongo Lotika is usually savoured during special occasions, but who’s looking anyway? Made with refined flour pastry, stuffed with a mix of khoya, grated coconut, nuts, raisins, and cardamom, which is then folded like an envelope, held together with a stick of clove, …

Sita Bhog

The Sita Bhog again is not an easy one to make. Alternately called ‘sweetened rice’, legend has it that it was a favourite of Lord Rama’s wife, Sita. According to history, the Sita Bhog and mihidana was served to Lord Curzon in 1904 when he visited Burdwan to award the then king Vijaychandra the title of ‘Maharaja’. …

Kheer Kadam

An exotic Bengali sweet, made of mini rasgullas, grated khoya and powdered sugar. It is also known as Raskadam and has two layers of dessert heaven. Kheer Kadamba is a two layered sweet and almost looks like the earths picture from childhood geography books. The core is not made of magma but of dry rasagolla. The …

Rasgulla

History reveals some interesting facts about the origins of this celebrated Indian sweet. Many Odias claim that the answer lies in the history of Puri in Odisha, where this 700-year-old sweet dish was part of a ritual. The legend goes that Lord Jagannath offered the sweets to his consort Lakshmi, to pacify her for not being taken along during …

Dosa

Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st century AD, as per references in the Sangam literature. According to historian P. Thankappan Nair, dosa originated …

Wazwan

The food habits of the majority of the population of Kashmir are predominantly nonvegetarian. Wazwan is the ultimate name in Kashmiri banquet and is a formal meal prepared on special occasions such as Kashmiri weddings. It is also being processed at fast food corners, restaurants, star hotels, etc., and is relished by one and all visiting Kashmir …

Modur Pulav

Modhur Pulav is the name given to sweetened Kashmiri rice prepared using cinnamon, a little saffron, milk, ghee,sugar, cashew nuts, almonds, green cardamom among several other ingredients. This dish is sweet, flavored and healthy with saffron as a main spice which gives it beautiful colour and taste. And this saffron is also grown and in Kashmir itself. The distinctive …

KASHMIRI MUJI GAAD

Muji gaad or machhli mooli as commonly known is a very special regional specialty from Kashmir. This delicacy from Kashmiri Pundit cuisine is also hugely popular during winters. Served on festivals and occasions, Kashmir gaad is a dish made up of fish prepared generally with radish or nadur. This dish is an amalgamation of vegetarian …