This dish originated in Mumbai as a quick meal option and is now well-spread across the world due to its immense popularity.
They are famous not only for their phuchka, but also for varieties like as dahi phuchka and aloo dum phuchka.
These mouth-melting kebabs are said to have hailed from Lucknow and are now a quintessential part of Awadhi cuisine.
Indori Poha is cooked before the tempering is done and is a superb way to impart your regular poha with a unique twist.
Litti and Chokha are absolutely delicious and so is the rustic way of cooking.
People here prefer to eat minced samosas instead of potato samosas, and their demand increases in the monsoon.
The aloo tikki chaat can be just the potato patties itself topped with all the tamarind chutney and sev.
Dhokla is a nutritious food item which is made with the base of fermented chickpea batter and rice.
It’s a spicy round flattened ball made of refined flour and filled with onions, garlic and potatoes.