About Us.

India is in the Southern part of Asia. Indian cuisines are made differently almost everywhere in the world especially in the different regions in India. In North India cuisines are well-known by the proportion use of high dairy products;milk,paneer,ghee, and yoghurt are all common ingredients.Other coomon ingredients are chilies,saffron, and nuts. North India use utensils like the “tawa” for baking flat breads like roti and paratha, and “tandoor” for baing breads such as naan and kulcha. For them their main meal might be tandoori chicken and a type of bread. The samosa is a popular North Indian snack, and commonly found around other parts of India, , Middle East and, Asia, and North America. A general variety is filled with boiled, fried, or mashes potato. Other fillings include minced meat,cheese, mushroom, and chick pea.Mostly to sum it up popular snacks, drinks and appeitizers include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles, murabba, sharbat, aam panna and papid. East Indian cuisine is famous for its desert, in particular sweets like rasagolla, chumchum, sandesh, rasabali,chhena poda, chhena gaja, and kherri. Rather then just deserts East India offer delights such as poppy seeds. Traditional Bengali cuisines arn’t spicy or faint.Like South India, rcie is the staple grain in Eastern Intia also. A regular meal for them would consist of many side dishes made of vegetables.The most popular vegetables dishes of Orissa are Dalma and Santula.Traditional Bengali breakfast includes pantabhat, doi-chirey,doodh-muree with fruits with fruits.