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Chole bhature Hindi pronunciation: [t͡ʃʰoː.leː bʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. [1] It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. [2] [3] [4] Chole bhature is often eaten as a breakfast dish, sometimes accompanied ...
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chili powder. Vegetarian Aloo shimla mirch
However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli, [20] vada, or dosa [21] coupled with chutney and sambar.
A savory Indian snack, it is made of puffed rice, vegetables, and a tangy tamarind sauce. [2] Bhelpuri is often identified with the beaches of Mumbai, such as Chowpatty. [3] Bhoonja: A snack consumed in North India, it is available in several versions under various names across the North Indian plains.
In North India, it is served as a sweet dish called suji halwa, suji being the Hindi word for semolina. It uses similar ingredients to kesari baat such as ghee, sugar, semolina and water. Nuts and raisins are often added, and sometimes saffron may also be added. Since this is a household dish in North India, the use of food colour isn't common.
The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves.
Aloo paratha (lit. ' potato paratha ') is a paratha (flat bread dish) stuffed with potato filling native to the Indian subcontinent. [2] [3] It is traditionally eaten for breakfast.