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HIMACHAL PRADESH – Poshan Maah – 28 Days, 28 States
Besides being blessed with breathtaking natural beauty, Himachal Pradesh also offers a tasteful blend of culture and tradition. The rich culture and traditions of Himachal Pradesh are reflected in its cuisine which encompasses a wide range of delicacies enriching the palate with a plethora of aromas and tastes. Most of their dishes are slow-cooked imparting a unique flavour and aroma and a lot of their preparations are also fermented. The food is homely but rich and spicy with a generous sprinkle of spices like cardamom, cinnamon, turmeric, and coriander powder. They also use a lot of yoghurt as a base for most curries which adds a comforting depth along with…
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HARYANA – PoshanMaah – 28Days, 28 States
Haryanvi cuisine is like the people of Haryana – simple, earthy, and inextricably linked to the land. In Haryana, the emphasis is on food that is wholesome, fresh, and prepared with little or no fuss at all. The ‘Land of Rotis’ is an apt title for Haryana, as people here are fond of eating different kinds of rotis here. Wheat rotis are common and so are bajre ki roti. Haryana is well known for its cattle wealth and is home to the famous Murrah buffalo and the Haryana cow. No wonder there is an abundance of milk and milk products in Haryanvi cuisine. People make butter and ghee at home…
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GUJARAT – Poshan Maah – 28 Days, 28 States
Located on the west coast of India and opening up to the Arabian Sea, Gujarat is a deeply historic region whose roots can be traced back to the Indus Valley Civilisation. Over the many centuries of its history, Gujarat has had a multitude of different rulers including the Marathas, Rajputs, Mughals, other invading Islamic dynasties, and the Mauryans. Being a significant port state, there have also been numerous interactions with various global cultures that have influenced the Gujarati way of life. Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. Mainstream Indian pop culture has given our people…
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GOA – Poshan Maah – 28 Days, 28 States
Goa is a mix of East meets West, which is not only represented in the Goa culture but also in the style of cooking. Rice, seafood, coconut, vegetables, meat, pork, and local spices are some of the main ingredients in Goan cuisine. The cuisine of Goa originated from its Hindu Saraswat cuisine roots and was influenced by the 451 years of Portuguese colonization and the century of Muslim rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients. Over time, cooking methods have been blended together and allowed to simmer, producing an authentic selection…
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CHHATTISGARH – Poshan Maah – 28 Days, 28 States
The state of Chhattisgarh is known as the “Rice Bowl of India.” The traditional dishes of Chhattisgarh mostly comprise rice and rice flour and the everyday food incorporates green leafy vegetables. Being a state which produces grains in abundance, the staple diet of the people of the territory consists mainly of wheat, maize, and jowar. CHOUSELA: Chousela is a Chhattisgarhi variant of Puri, made from rice flour. It goes well with pickle, curd, or even curry. It is often packed for travel purposes as it stays good for 2 days. FARRA: Call it farra or peetha, this delicious cuisine steals the show. It is healthy and it is quick to…
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BIHAR – Poshan Maah – 28 Days, 28 States
The evolution of the cuisine of Bihar can be traced back to its rulers and the religion practised there. Buddhism and Jainism have brought the concept of non-violence to Bihar as a result of which a large number of people follow a vegetarian diet. Also, Bihar is among the few north Indian states where both rice and wheat are consumed in equal measure. Another speciality of the state is that the people of Bihar give a lot of importance to eating seasonal food; their specialities change from season to season. Food is predominantly cooked in mustard oil which lends it a distinct taste. Biharis believe in letting the taste of…
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ASSAM – Poshan Maah – 28 Days, 28 States
Assam has an intriguing array of culinary jewels to offer to a quintessential foodie. Assamese food is focused on minimizing waste. The cuisine of Assam has a distinct flavour that is marked by Bengali influence and consists of a delicate taste that would make anyone go gaga thanks to the choicest herbs and fresh fruits and vegetables that are used in the dishes. Let’s have a look at some of the authentic dishes from the land of the Red Rivers and Blue Hills. KHAR: Khar is both an ingredient and the name of any dish prepared using it. The basic ingredient “Khar” is obtained by filtering out the liquid from…
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ARUNACHAL PRADESH – Poshan Maah – 28 Days, 28 States
Arunachal Pradesh food differs from tribe to tribe. As we move towards the eastern and Central side of Arunachal, people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular here as people like to eat either boiled or smoked food and towards the Western Sector, dairy products are more in use. Among the integration of the many states that make up India, Arunachal Pradesh boasts of a food culture that is more healthy and less fussy. Like most northeastern regions, the food here largely tends to be indigenous and exotic. Be it traditional spices or local ingredients, every aspect of food…
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ANDHRA PRADESH -Poshan Maah – 28 Days, 28 States
The cuisine of Andhra Pradesh is famed for its spicy and delicious flavor. Influenced by Mughal cuisine, the food from Andhra Pradesh is peppered with spices. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food was prepared for the Nawabs since the year of its origin. The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes. Rice is the staple food item of Andhra Pradesh and is generally accompanied by sambar or some other types of lentils and vegetables. All Andhra meals are served with mouthwatering chutneys, pickles, papadams, and powders. Some of the famous dishes from this state…
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Empower kids with Technology – Momspresso
Can we expose our kids to technology? Can they really learn something from a screen? Momspresso.com – Published on: August 05, 2020
