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It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam: Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
South Indian breakfast at Haldiram's restaurant, Gurgaon. Haldiram's has over 410 products. Its product range includes traditional namkeens, western snacks, Indian traditional and contemporary sweets, cookies, sherbets, and pickles. Products such as gulab jamun and Bikaneri bhujia and papadam are popular. The company also produces ready-to-eat ...
The other prominent chain of Udupi restaurant is the Dasaprakash group, founded by K. Seetharama Rao, who gave up a low-grade salaried position in Mangalore to join his brothers' snack food business in Mysore in 1921. [12] In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities.
It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney, or other dips and condiments. Chaat: India: Chaat is a term describing one of many types of savory snacks, typically served at road-side tracks from stalls or food carts in India. [24] [25] Papri chaat: India
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The food chains primarily serve South Indian food including idli, saambar rice, curd rice, pongal, lemon rice, curry leaf rice and also chappathi. The dishes are offered at low prices: ₹ 1 for an idli, ₹ 5 for a plate of sambar rice, ₹ 5 for a plate of "Karuvapellai Satham" (Curry leaves rice) and ₹ 3 for a plate of curd rice. [9] [10]
Idli sambhar is a common food in South India. It is a delicacy made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.