indian travel recipes

Best Ideas of Indian Food for Travel

Being Indian is all about travelling to explore the world, experience and fun with friends and family. With all this, we generally get concerned on the what dishes to cook while travelling, what food to take along on long distance while doing bus or train travel, what easy recipes can be prepared for such journey much more. Here we bring you the suggestion on such food you can carry while travelling with easy to cook food recipes.

Key to preparing food which can last for long hours in car / train / plane journey is to remove the moisture / water content from the vegetables or ingredients. It is important all the ingredients are deep fried and crispy.

Indian Food for Car Travel Time of 6-8 Hours:

If the temperature outside is below 35 degrees or less, then you can choose any of the below to taken along with you on the journey:

• Masala Aloo Sandwich
• Grilled Paneer Sandwich
• Bread Rolls
• Garlic Bread
• Aloo Palak Pakora
• Bread Pakora
• Vegetable Pulao with pickle
• Sweet Corn Pulao
• Puri – Aloo : This is one of the best liked and relished travel food of all time. You can pack some mango pickle or tomato thokku along.
• Curd Rice with tomato thokku.
• Tamarind Rice
• Lemon Rice with peanut chutney

Sukhe Kale Chane

Indian food for bus or train travel time of 12-18 hours:.

• Stuffed Bhindi with Besan – Paratha / Roti / Poori : The stuffed bhindi can be rolled inside the roti. Just perfect when your are driving in the car .
• Methi Paratha with 10 Minute Sukhe Chole . You can also pack Jeera Aloo with the methi paratha.
• Urad Dal Ki Hing Puri with Sukha Aloo along with some pickle
• Stuffed Karela with paratha / roti.
• Bhindi Fry Without Onion with roti / poori.
• Masala Puri with tariyal aloo . These aloo are fried. Fried aloo stays well for over a day. You can pack along some pickle too.
• Methi Thepla with Pickle
• Puri with Crispy Karela Fry
• Sukhe Kale Chane with Plain Paratha

Indian Dry Snacks for Bus/ Car/ Train Travel

• Kurkure Murmure
• Chakli 
• Dry Kachoris
• Banana Chips
• Punjabi Mathri

You can also pack some ready made bhujia, aloo wafers, biscuits, cookies and tea cakes.

Easy Indian Sweets which can be carried in Bus/ Car/ Train Travel :

• Churma Laddoo
• Mithi Bread
• Besan Ladoo

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Long-Lasting Food To Carry While Travelling In India

Getting proper food is one of the biggest concerns during long journeys in India , especially if you’re travelling by train. Unlike road travel, you can’t stop at dhabas and restaurants for your meals. In case you are travelling on a flight , you have plenty of options at the airport.

During train travel, IRCTC provides food and catering for certain travel classes, but everyone is not a fan of railway food. I myself prefer to carry homemade food while travelling or buy food before boarding the train.

Fresh food cooked in the pantry cars is available only to first-class travellers, while passengers in 2A and 3A coaches receive food loaded from kitchen setups at different stations.

Being an avid traveller myself, I’ve learned the pain of not getting proper food during train travels . While I’m not very picky about food, there are obvious health concerns to worry about. With that said, the purpose of this article is to guide you on different ideas for Indian food to carry while travelling . I’ve tried to be as inclusive as possible to accommodate different food preferences.

Breakfast Ideas During Travel

Let’s start with breakfast since nobody loves to start the day in a ruined mood. You may either buy your breakfast from vendors or at stations or carry homemade breakfast items. Here are the best breakfast ideas, some of which I personally carry during my train travels.

1. Sandwiches – The Best Option

When it comes to readymade food for travel , sandwiches are one of your easiest options. Not only are they mess-free, but there are plenty of sandwich ingredients that won’t go bad quickly.

Besides, one can make sandwiches with anything from fresh vegetables and dairy products to cooked fillings . This makes it a suitable breakfast item for travellers with dietary or religious restrictions.

The only issue with carrying sandwiches for long periods is that the bread can turn soggy. You may have to carry the bread and the other ingredients in separate containers to prevent this. Sandwiches made with some ingredients like cheese, jam, or cream can stay for a few more hours without getting soggy. You can check and prepare various Indian sandwich recipes for your next trip.

2. Fruits – Essentials To Stay Healthy

Fruits are always a good choice if you’re trying to stay on a healthy diet . You may either carry them from home or buy them from vendors during your travels. Apart from the fruit sellers at almost every major railway station, vendors boarding the trains sell bananas, apples, oranges, and other fruits too. Just grab a good mix of different fruits and start your day with a healthy breakfast.

3. Egg or Butter Toast – Your Personal Choice

These are one of the most common items available on Indian trains during breakfast hours. A hot and fresh egg toast or simply bread toast with an omelette can make a delicious breakfast too. In case you’re a vegetarian and don’t eat eggs, you can always go for butter toast instead. Besides being simple and healthy, this is very affordable food for train journeys.

4. Idli And Vada – The Long Laster

If you’re fond of South Indian food, idli and vada are among the best long-lasting Indian food for travel on trains. Neither of the two would get spoiled any time soon as long as you pack them properly in foils and airtight containers. Carrying the sambar might be a problem, but focan simply eat them with chutneys instead.

5. Kachori – Most Popular Indian Travel Food

It is a popular food that most of us love, and commonly available on trains. Kachori vendors board trains at various times of the day, especially in the morning. Unless you’re on a diet or don’t want to eat any sort of unhealthy food from vendors, you might want to go for it.

Dry kachoris (khasta kachoris) are also a good choice if you need food to carry while travelling in India. Firstly, you can carry them for long periods without worrying about them going bad. Secondly, they’re dry items and don’t cause a mess. You may either make them at home or buy them before boarding the train.

6. Upma – Minimal Yet Nutritious

For travellers who love North Indian food, Upma is always a great choice. The dry texture of this dish makes it mess-free, and you can carry it for long periods without any problem. The light texture of upma makes it a perfect breakfast item during travel , while the ingredients make it healthy and nutritious. It’s easy to see why I listed upma among the best food for the train journey.

Lunch And Dinner Ideas For Indian Travel

Now that we have covered the breakfast items, let’s find out what you can have for lunch or dinner when travelling by train. This is often a problem as most of the common Indian meals involve gravy or curry-based foods, which might create a mess. Thankfully, there are a few relatively dry and non-messy options too.

1. Paratha And Puri – Delicious Travel Food

Parathas and puris are one of the most common tiffin choices in India. However, they’re also one of the best travel food recipes for lunch and dinner as they’re easy to make, can be stored for a long time, and are quite satisfactory for the stomach.

If you’re setting out in the morning and have some time, you can make parathas or puris and pack them for lunch. However, make sure the food accompanying the parathas is something dry and won’t go bad if you leave it packed for a long time.

Alternatively, you can just go for parathas made with the fillings already inside them, such as aloo paratha or onion paratha . In this case, all you’ll need is some pickle.

2. Thepla – Best Alternative to Paratha

Similar to rotis and parathas to come extent, theplas are a great option for long train journeys too. For train travel, it’s better to go for different thepla variants like methi thepla , doodhi thepla , zucchini thepla etc., rather than regular theplas.

The added flavour will make up for the lack of a good side dish. In this regard, remember not to use curd when making the theplas. Curd lowers a thepla’s shelf-life , which is the exact opposite of what you need.

3. Roti – Most Preferred Dinner Choice

Rotis are another good type of homemade food for travelling. Parathas are delicious, but rotis are admittedly healthier as they don’t contain oil . Being a common staple, rotis are widely available, and you can easily buy some before you board the train.

The same advice I mentioned for parathas goes for rotis too – eat the rotis with dry side dishes to avoid creating a mess . If you decide to eat the food provided by IRCTC, you may have rotis among your options there too.

4. Rice With Side Dishes – Best Alternative To Roti

I mention rice only because it’s a staple food in India and one of the most popular meals. However, this isn’t a viable option unless you’re travelling in a train class with IRCTC catering or you are on a road trip .

A variety of thalis, including both vegetarian and non-vegetarian options, are available on Indian trains. Even if the official catering service isn’t available to you, getting good food during train journeys won’t be a problem. Speaking of IRCTC , did you know that online catering services with price list are also available on trains?

IRCTC has launched an e-catering service that delivers restaurant foods to railway passengers . If you’re picky about your meals or would just like something special for a change, this is the perfect solution.

On the other hand, carrying rice and its side dishes during long journeys is not only inconvenient but there’s a high chance of the food going bad.

5. Pasta – My Favourite

If you’re more in the mood for some spicy homemade food for travelling other than Indian cuisines, you may carry pasta for your train journey. Seasoned with vegetables and sauces , pasta is one of the most popular Italian dishes.

It’s particularly preferred by Indian mothers to cook tiffin for their kids as it doesn’t take much time to make. The same reason also makes it a great choice when you have a train to catch.

Being a fried or boiled dish, pasta can last a long time in an enclosed container . Apart from homemade pasta, you may also buy pasta at various fast-food corners.

Snacks To Carry While Travelling

When it comes to snacks for travelling in India, there’s no dearth of options. In fact, the diverse range of snacks available during road, flight and train travels greatly adds to the experience. I don’t think I have ever had a train journey in which I didn’t buy snacks along the way. Here are some of the best and most popular snack options for you:

There’s no way one can talk about Indian snacks without mentioning samosas. Affordable and delicious, they have always remained one of the top choices for Indian travellers. You can easily buy them from vendors boarding the trains or the small snack shops on railway platforms . Even IRCTC sometimes provides samosas among the food they offer through their catering service.

It is not only available for train travel, but also at airports and roadside shops. Especially if you get some tea or coffee, there’s no better way to enjoy it than having it with a couple of samosas.

Like samosas, pakoras are another great choice for snacking. If you travel in sleeper class, it’s quite common to find vendors selling various types of pakoras . However, if you’re strictly sticking to homemade food for travelling, you may even make the pakoras at home and carry on your trip.

For any dietary restrictions due to religious factors or health issues, you’re free to pick what to fill the pakoras with. Besides, deep-fried items like pakoras last very long. If you seek long-lasting Indian food for travel, it’s easy to see that pakoras are among your top options.

3. Dry Fruits

Can’t have samosas or pakoras because you’re on a diet? Don’t worry, here’s an option for travellers who need healthy snacks for the train journey.

Dry fruits like raisins, cashews, and nuts are not only good for your health but also have a very long shelf-life. You may even carry a container full of dry fruits for a train journey that’s going to last a few days. The next time you visit Kashmir or any other place well-known for dry fruits, feel free to buy some for your return journey.

While dry fruits are tasty and healthy, they’re rather small and light. Dhoklas make good snacks for the train journey if you’re looking for a healthy item with low oil content . You may either make them at home or buy them from a snack shop on your way. With their beautiful blend of sweet and sour taste, dhoklas are a good solution if you’re travelling with children and it’s hard to make them stick to healthy foods.

Moving away from the healthy stuff again, chips are one of the most popular packed food items for travel in India among snacks . Ranging from simple salted potato chips to flavoured chips from well-known brands, there’s a diverse range of options to pick from.

Besides, chips are pretty much ubiquitous in India – available almost everywhere. In case you’d love to enjoy this crunchy snack during your journey, but are worried about the ingredients, homemade chips are the way to go. There are various homemade chips recipes like potato chips, sabudana chips, banana chips , etc.

6. Cookies And Cakes

Maybe you’d like to carry some packed food items for travel in India but would prefer something healthier than chips? Well, you can always go for some cakes and cookies. They’re available almost everywhere – even at the small tea stalls along the roads or airport. Besides, baked food have a very long shelf-life, making them a suitable option for longer journeys .

In Conclusion

As for carrying homemade food on train and road journeys, just remember to pick items that won’t go bad by the time you plan to consume them . I personally go for potato-based preparations for my rotis and parathas since they’re dry and less likely to cause a mess.

Apart from the above food ideas, you can also carry chocolates, biscuits, cold drinks, fruit juice, puffed rice, namkeens, and sweets like laddu and rasgulla on your next trip.

In case you plan to travel by plane during your journey, keep in mind that food for air travel deserves special consideration due to various restrictions . Check with your airline to know what kind of food you’re allowed to carry on the flight. Hopefully, you found this guide helpful and can now enjoy your travel on train, air, or road as much as I do.

We hope that you have enjoyed this article. Let us know your experience! If you like us to write on any specific topic, send your request to [email protected] . Your feedback is highly appreciated. We will love to hear from you!

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South Indian Recipes | Easy to Make, Healthy and Tasty

5 [Best] South Indian Recipes For Long Travel

Are you planning an epic road trip across India?

Make sure to stock up on delicious south Indian food for the journey! From comforting thalis to spicy masala dosas, these recipes are perfect for long trips. Plus, they’re easy to make and perfect for any occasion. So, what are you waiting for?

Start cooking up some south Indian goodness today!

1. Chana Masala

5. rice pudding, 5 best south indian recipes for long travel.

Traveling long distances can be tiring, but with the right food, it can be a lot more fun. Here are some delicious and easy-to-make south Indian recipes that will help keep you energized while on the go!

This protein-rich dish is perfect for a long journey as it will keep you feeling full and satisfied. Plus, its spice will help to keep you awake!

Another filling and tasty option, sambar is a south Indian staple that is packed with veggies and flavor. It’s the perfect comfort food for when you’re on the road.

A delicious and healthy option, uttapam is a savory pancake that is loaded with vegetables. It’s a great way to start your day or have a quick snack while traveling.

A popular south Indian street food, dosas are thin and crispy pancakes that can be filled with a variety of different fillings. They make a great on-the-go meal or snack.

A sweet and satisfying dessert, rice pudding is the perfect way to end your meal while traveling. It’s also a great option for those with a sweet tooth.

Also Read: – 10 Best South Indian Fireless Cooking Recipes One Should Try

These are just some of the delicious south Indian recipes that you can enjoy while traveling. So next time you’re planning a long journey, be sure to include some of these dishes in your plans!

About Aadhya Sharma

Hi! I'm Aadhya Sharma. I'm the owner of Southindianrecipes.in, a food blog that features traditional South Indian recipes and cooking techniques with a modern twist. I come from a family of cooks, and my mother has been teaching me ever since I was little. The kitchen is where I feel most at home because it's there that we can truly connect to one another through our love for good food and good conversation! My goal as a food blogger, recipe expert, food consultant is simple: spread happiness through deliciousness :)

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4 Indian Recipes For An Authentic 3 Course Indian Meal

By: Author Raymond Cua

Posted on Last updated: June 9, 2020

If you’re looking for an authentic Indian meal to make at home, you’ll want to try these 4 Indian recipes for a delicious 3 course meal.

Learn how to make four dishes: Dal Palak (soup), Beans Poriyal (salad), Jeera rice and Era Varuval (main entree).

Travel to India at home with this meal. Enjoy!

Authentic Indian 3 Course Dinner using 4 Indian Dishes & Recipes

When I went on my first trip to India , one of the places I stayed at during the Travel XS South India tour was the Grande Bay Resort on the seaside town of Mamallapuram in Tamil Nadu, an hour from Chennai.

A luxury resort located on the Mahabalipuram beach, Grande Bay Resort has an on-site restaurant and deck, L’Attitude 49, which is ones of the best restaurants in Mamallapuram.

The driver behind L’Attitude 49’s success is Chef Chindi Varadarajulu with her specialties in global cuisine from her travels while still keeping the passion for her Indian roots.

In fact, it was in Vancouver where I first met Chef Chindi back in 2017 for the BC Seafood Festival . She was one of the invited international chefs, representing L’Attitude 49 and India, while I was there for media. We became friends there, and she was one of the reasons I wanted to visit India.

As part of the Travel XS tour, during my stay at Grande Bay Resort, I had the opportunity to watch a cooking demonstration by Chef Manoj where he made me a three course meal featuring 4 popular Indian recipes: Dal Palak, Beans Poriyal, Era Varuval and Jeera Rice.

I obviously tried them all after and, let me just say, you have to try them! And if you can’t travel to India right now, you can make them at home because they provided me the recipes to share and enjoy some of the best Indian foods.

Note that some of these dishes have North Indian and South Indian versions. Since I was in South India, these would be South Indian style recipe.

Also, while you’re there, be sure to check out the Group of Monuments at Mahabalipuram , a UNESCO World Heritage Site with intricate monuments and Hindu temples.

Check availability and pricing of Grande Bay Resort on Booking.com / Agoda

Grande Bay Resort Website / Address: ECR, Kovalam Road, Mahabalipuram, Tamil Nadu, India 603 104

Indian Soup & Salad Recipes

Dal palak recipe, what is dal palak (पालक दाल ) .

Lentils are a staple ingredient among savoury Indian foods. Almost all Indian families will have lentils in their pantry.

Dal Palak is one of the popular palak dishes in India and it uses lentils (dahl). Also known as Spinach Dal, this healthy vegetarian Indian soup recipe is a spinach dish where spinach and boiled lentil are tempered with Indian spices.

Dal Palak Recipe Ingredients

• Boiled Dhal – 1 cup
• Oil or Ghee (Clarified Butter) – 20 milliliters
• Jeera (Cumin) – 1 pinch
• Red Chilli, whole – 2 pieces
• Garlic, chopped – 1/2 teaspoon
• Ginger, chopped – 1/4 teaspoon
• Onion, chopped – 1 piece, medium size
• Turmeric Powder – 1 pinch
• Chili Powder – 1/4 teaspoon
• Jeera Powder – 1 pinch
• Coriander Powder – 1/4 teaspoon
• Tomato, chopped – 1 piece, medium size
• Spinach, shredded – 1 tablespoon
• Coriander, chopped – 1 teaspoon
• (Optional) Green Chili, chopped – a little

How To Make Dal Palak (Spinach Dal)

• Add jeera, whole red chillies, chopped ginger, garlic, green chillies (optional).
• After a few seconds, add chopped onion and sauté until translucent.
• Now add turmeric powder, chilli powder, coriander powder, jeera powder, then sauté for a few minutes.
• Add the chopped tomatoes and shredded spinach.
• After a few seconds, add the boiled dhal and bring to boil.
• Serve hot garnished with chopped coriander leaves.

You can watch the Dal Palak Recipe cooking demonstration on YouTube here .

Also Read: Indian Street Food Guide

Beans Poriyal Recipe

What is beans poriyal (பீன்ஸ் பொரியல் ) .

Poriyal is a popular South Indian recipe for coconut stir fry, also known as Thoran in Kerala. Poriyal comes in different variation based on the chopped vegetables.

This Indian salad recipe uses green beans – hence the name Beans Poriyal. It’s a very healthy dish that is typically found in most restaurants in South India.

Beans Poriyal Recipe Ingredients

• Gingelly Oil or Sesame Oil – 5 milliliters
• Mustard Seeds – 2 grams
• Curry Leaves – 5-6 pieces
• Onions, chopped – 1 piece, medium size
• Beans, chopped – 100 grams
• Salt – to taste
• Coconut, grated – 1/4 of a coconut

How To Make Beans Poriyal (Beans Coconut Stir Fry)

• Heat oil in a pan.
• Add the mustard seeds.
• When mustard seeds pop up, add the red chillies, curry leaves, chopped onions and sauté until onion becomes translucent
• Now add the salt and the chopped beans and stir fry until almost cooked.
• Add the grated coconut and stir fry for a few more minutes until the beans are fully cooked.

You can watch the Beans Poriyal Recipe cooking demonstration on YouTube here .

If you’re looking for another vegetarian Indian side dish, try this authentic Avial recipe !

Indian Main Dish Recipes: Era Varuval (Masala Fried Prawns) with Jeera Rice (Cumin Rice)

For the main course, we’re sticking with seafood and rice. We’re using shrimp for the seafood because it is the more common seafood in India. You can find a vegetarian variant for the recipe as well.

Jeera Rice Recipe

What is jeera rice (जीरा राइस ) .

Jeera Rice (or Zeera Rice) is a simple and popular Indian and Pakistani rice recipe using rice and cumin seeds. It is also called Cumin Rice since Zeera means cumin seeds in Hindi.

An everyday rice dish for North Indians, Jeera Rice is a great accompaniment to Indian main course dishes because the taste of cumin enhances the flavour.

Jeera Rice Recipe Ingredients

• Ghee (Clarified Butter) – 1 tablespoon
• Jeera (Cumin) – 1/4 teaspoon
• Fried Onions – 1 tablespoon
• Cooked Basmati Rice – 1 cup or 50 grams raw rice
• Fried Split Cashew Nuts – 5 to 6 pieces

How To Make Jeera Rice (Cumin Rice)

• Heat ghee in a pan.
• When hot, add jeera, brown onions, chopped coriander then sauté.
• Now add the cooked rice and salt then sauté until well mixed.
• Garnish with fried cashew nuts.

You can watch the Jeera Rice recipe cooking demonstration on YouTube here .

Also Read: Instant Pot Beef Biryani

Era Varuval (Masala Fried Prawns) Recipe

What is era varuval (இறால் வறுவல் ) .

Eral varuval (pronounced as Era in Tamil) is a kind of Jhinga fry (prawn fry), one of the most popular non-vegetarian dishes in South India. This spicy shrimp recipe is packed with flavour and goes very well with the Jeera Rice.

Era Varuval Recipe Ingredients

• Prawns – 6 pieces, medium size
• Lime Juice – 1/2 a lime
• Ginger Garlic Paste – 10 grams
• Chili Powder – 15 grams
• Egg – 1/2 an egg
• Rice Flour – 10 grams
• Maida (Refined Flour) – 25 grams

How To Make Era Varuval (Masala Prawn Fry)

• Marinate the prawns with salt, lime juice, ginger garlic paste, chilli powder, turmeric powder, egg, maida and rice flour and keep it for at least 15 minutes to an hour.
• Deep Fry and serve immediately.

Make It Vegetarian: Cauliflower Varuval Recipe

If you don’t eat meat, you can easily turn this main dish into a vegetarian dish, Cauliflower Varuval (Masala Fried Cauliflower).

Using the Era Varuval recipe, replace the prawns with about 10 florets of cauliflower. A few curry leaves may be added while marinating the cauliflower.

You can watch the Eral Varuval Recipe cooking demonstration on YouTube here .

Also Read: Cheesecakes in a Blanket: Prosciutto & Cheese Cupcakes Recipe

I hope these Indian recipes give you an idea on dishes to try for a delicious 3 course meal. I’m always looking for more authentic Indian food to make at home so please let me know some of your favourites!

I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter .

Be sure to SAVE/BOOKMARK/PIN this post so you can easily create these delicious authentic Indian dishes.

L’Attitude 49 at Grande Bay Resort Website / Address: ECR, Kovalam Road, Mahabalipuram, Tamil Nadu, India 603 104

Huge thanks to Travel XS Tours and Grande Bay Resort for providing the complimentary cooking demonstrations.

Enjoy the content and want to support? Buy me a coffee ☕

Got a comment on this article? Join the conversation on Facebook , Instagram , TikTok , or Twitter and share your thoughts!

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17 comments:.

You know Tanayesh, I am going to keep this blog post tab open till the lockdown ends..so many ideas! My god. I have been cooking like crazy during this lockdown and totally look for innovative cooking ideas and native dishes! :) Love that you have curated a fabulous list and included some of my favourites: Nisha Madhulika, Hebbars Kitchen! Drool worthy post :D Added Aloo Kabli , Kafuli, Paniyaram and my favourite dish from Shekhawati : papad ki sabzi on my immediate list!

Oh Thank you so much Divsi.. I am just loving the recipes you are preparing..Keep them bringing so that I can keep asking my wife to make those :P Papad ki sabzi you should make it...Its like addiction once you make this Indian recipe you will get hooked onto it.

Wow! This is a very well curated list Tanayesh! We are definitely going to put some of these recipes to use. Btw, being Kannadigas, it's great for us to see buns and need dosa here :)

Thanks...Tried to keep all the exciting and easy indian recipes from across the states....I just love the buns....its amazing how you guys make it...

Reading this blog is pure gastronomical delight. While we have tried few of them we would love to try the rest. Which one is your top three in this list

Such a great roundup of amazing dishes from India. I love those Kerala appams.

Ooh, some of my favorite recipes. I love Khandvi and Dhokla and Handvo (sigh! Missing home). The Paniyaram is another favorite - It is also called Paddus. And Appams are my comfort food.

Ohh my, this is a food culture explosion in one post. What a lovely way to recreate the staple food of the places we travel to in our own homes, especially in these times when we can't travel. I remember having Serradura in a heritage hotel in Panjim and I think I'm gonna give it a try now. Thank you for this amazing post, the food lover in me is jumping!

This blog was a proper drool fest! So many dishes in here that I didn't even know existed... One of my favourite things about this country that it surprises you every day, regardless of how long you've been living here for. Thanks for these, definitely going to try some of these soon. My eye is on the Goan tiramisu first 😍 sweet tooth babies unite!

I was to write on Kerala food blog next and stumbled across this blog of yours ..good one will bookmark it for later detailed read . I find the gujarati names so funny .reminds me of three idiot dialouge ..

I am going to file an official petition for sending petition in food coma with such huge list of food to have! Anyway, I am glad to see some of my favorites apperaing here - pyaz kachori, dosa, mangalore buns, puchka and many more! lockdown is making us innovate everyday in terms of cooking and I will surely be checking out your blog for easy pisy recepies. - btw, no moong dal chilla?

These mouth watering dishes.. Omg.. Want to eat them all.. Although the legendary vada pav needs to be included too 😉 Love the fact that our country is so diverse in all forms.

So many recipes to try at home! I love this post Tanayesh! While I have already tried a few of them, but there are also a few that I would love to make at home. India is such a diverse country and we can find so many cuisines here. I hope you are making a few of these at home! ;-)

Oh wow !! I am so so hungry after reading this. My mouth is watering and how. Can’t wait to try these at home. I can’t wait to go back to my hometown Kolkata and have the Alu kabli again and the Mughlai paratha. YUM YUM !! Even someone like me who hates cooking , you have managed to motivate me to cook :-)

Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.

india has numerous state, according to the state food taste change, compare north India, south india food good and tasty this blog gave a vivid information about all states. it immensely help to understand each state food habit. foodialogues also one of the Indian Vegetarian Food Recipes website. they share Vegetarian Food.

Great post, I like to try making new dishes. Also I really like the restaurant yum food.Thanks for being sharing.

An avid traveller & photographer always on the lookout for unique destinations,culture & food.We are in search of Unknowns among Knowns and bring Offbeat and Unique destinations across the world .

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Traveler's Guide to Popular Indian Food by Region

Traveling around India is the only way to gain an appreciation of the true variety of Indian food that actually exists. It's so much more vast than the staple Punjabi dishes that are served up at most Indian restaurants across the world. Each region has its own specialty, and there's no better way to sample Indian cuisine than at a homestay in India . You'll get fresh ghar ka khana (home cooked Indian food) and you can even learn how it's made. Discover what kind of food to expect from the most popular regions of India in this Indian food guide. Also check out these delicious curries to try in India.

Want to learn how to make Indian food? Here are 12 places to take cooking classes in India. If you're serious about cooking, some of them offer extended programs up to a week long.

Punjab and North India

Meat and Indian bread are the main features of north Indian food. It's hearty and commonly cooked in a tandoor (clay oven fired by charcoal). North Indian curries usually have thick, moderately spicy and creamy gravies.

Popular dishes: Roti, naan, seekh kebab (minced meat on iron skewers), chicken tikka (small chunks of marinated and grilled chicken), butter chicken, tandoori chicken, aloo muttar (curry made with potatoes and peas), rajma (curry made with red kidney beans), chana masala (curry made with chickpeas), samosa, daal makhani (daal made with butter).

Many migrants from Kashmir have moved to Delhi and other north Indian cities. There you can sample their cuisine, usually consisting of hearty meat cooked in curd or milk.

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South India

South Indians can't do without rice. It's the staple in their diet. In Kerala, most dishes are coconut-based and seafood is a specialty. In Tamil Nadu , watch out for Chettinad cuisine, perhaps the most fiery of all Indian food. Cuisine from Andhra Pradesh is also hot and spicy. Hyderabad is famous for its biryani. And, the Udupi region of Karnataka is renowned for its simple but vast vegetarian fare.

Popular dishes: No South Indian meal is complete without rice in some form or other -- either boiled rice or idlis (steamed cakes made from rice batter), or dosas or uttapams (pancakes made from a batter of rice and lentil flour). Perhaps the south Indian food that's most enjoyed by travelers is the masala dosa . It's a thin crispy pancake filled with spicy potato and onion. Cheap and tasty!

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Rajasthan's cuisine has evolved to suit the state's harsh dry climate. Dishes are often made to be stored for several days and served without heating. Dairy products are used extensively due to scarcity of water, and liberal dousing of food with ghee (clarified butter) is regarded as a sign of prosperity. Unrefined regional grains such as millet and jowar (sorghum) are common as well.

Popular dishes: You can't visit Rajasthan and not sample d aal-baati-churma . This hearty and iconic dish consists of daal (lentil preparation), baked round baati (bread), and baati crushed and fried in ghee and jaggery. It's also widely consumed in Madhya Pradesh and Uttar Pradesh.

The food in Goa is dominated by seafood (of course, being a coastal state) and pork. The Portuguese influence shows up more obviously at dinner in the evenings, when roast beef may even be served (most Goans are Catholic, and as a result eat beef). Goan food also features elaborate puddings and cakes. Xacutti (coconut-based curry), cafreal (marinated and fried/grilled), sorpotel (stew), recheado (stuffed), ambot tik (sour and spicy), and vindaloo (fiery curry marinated with garlic and vinegar or wine) are common types of dishes. And of course, Goan chourico (sausages) and Goan pao (bread).

Popular dishes: Goan fish curry, pork vindaloo , pork sausages. All washed down with a chilled King's Beer. (Goans also love a drink!).

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Gujarat and West India

Gujarat's cuisine is known for its slight sweet touch (at least a pinch of sugar is added to most dishes!) and is traditionally entirely vegetarian. This makes it a delight for those who don't like to eat meat. Rest assured you don't have to go to Gujarat to get lip-smacking Gujarati food. It's widely available in Mumbai .

Popular dishes: Don't miss feasting on a Gujarati thali (platter with a wide range of different food items).

Bengal and Odisha

Bengalis and Odias LOVE fish! It's fried, stewed lightly with vegetables, or made into jhol (curry with thin consistency). Hilsa (ilish) is the most savored variety of fish in Bengal. Equally adored when it comes to food are sweets, usually milk-based. The most renowned item in Odia cuisine is perhaps dalma -- a hearty stew made out of lentils and vegetables.

Popular dishes: Maacher jhol (fish curry), sorshe maacher jhol (curry with mustard paste), daab chingri (coconut prawn curry), sandesh (sweet made with condensed milk and sugar) rasgulla , (sweet made from balls of Indian cottage cheese cooked in light sugar syrup), mishti doi (sweet made from curd and jaggery and served in an earthen pot).

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Ladakh, Sikkim, Himachal Pradesh

You'll find a significant Tibetan and Nepali influence in the cuisine of the mountainous areas of northern India, due to migration and proximity to the borders of these countries.

Popular dishes: Thukpa (hearty noodle soup), momos (steamed or fried stuffed dumplings), gyakho (stew). In Sikkim, try tongba (famous Himalayan millet beer).

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North East India

Also very different to typical Indian cuisine, food in North East India is largely devoid of oil and masalas . However, it is hot and spicy! Rice, vegetables and meat stew make up most meals. Pork is very popular and beef is not forbidden. You'll also come across some rather usual ingredients, such as ant eggs, dog meat and hornet larvae.

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Tomato jam recipe | Indian travel food recipes

Updated on February 20, 2022 by Raks Anand 9 Comments

Tomato jam recipe is Indian style condiment, perfect for travel. Goes well with chapati, idli, dosa, parathas too.

Sweet, savory, tangy and spicy all at the same time, a perfect myriad of tastes.

Step by step photos

Recipe card.

Mom used to make this very often in my childhood days. I used to like it, but never realized how tasty it is.

But after marriage, whenever I remember it, I will tell myself I should try it out once.

Now since mom is with me, I could ask her and make this tomato jam and I was so happy when I finished making and tasted it with phulka.

This should be very very useful when we travel and break our heads, what to pack as side dish.

This keeps good atleast for a week. So here’s the simple recipe for tomato jam, desi style. Even bachelors can do this as no grinding part or fancy items in this.

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• Finely chop tomatoes. Chop chilli too in circles.
• In a non stick pan, heat oil and temper with mustard and urad dal. Add green chillies and give it a fry.
• Add the chopped tomatoes and salt.
• Alternate method : For eliminating the skin, boil enough water in a large pot and add the tomatoes (whole) to it. Wait for 20 - 30 sec, take it out and peel the skin off. Crush the tomatoes or you can even chop it.

5. Let it ooze out water and add sugar.

6. Mix well. Cook in high flame until water evaporates.

7. Once thick, put in medium flame and continue stirring until the mixture turns glossy without any water. It will turn deep red in colour.

Cool down and store in an air tight container. Keeps good for 4 days or upto a week, if handled properly and depending on the climate in your part of world.

Tomato jam recipe

Ingredients.

• 6 Tomato
• 5 Green chilli
• ½ cup Sugar
• ¼ teaspoon Salt
• 1 teaspoon Ghee Optional
• 1 tablespoon Oil
• ¼ teaspoon Mustard
• ½ teaspoon Urad dal

Instructions

• Finely chop tomatoes firstly. Chop chilli too in circles.
• In a non stick pan, heat oil and temper with mustard and urad dal.
• Add green chillies and give it a fry. Add the chopped tomatoes and salt.
• Let it ooze out water and add sugar.
• Mix well. Cook in high flame until water evaporates.
• Once thick, put in medium flame and continue stirring until the mixture turns glossy without any water. It will turn deep red in colour.

• My chopped tomatoes measured 2 & ½ cups. You can use this as guidance.
• Salt should be added to balance the spice, sour and sweetness in this jam.
• Adjust green chilli according to the tanginess of the tomatoes and the spice level of the chilli.
• Use clean spoons and no moisture should be exposed to the jam for longer shelf life. But in fridge it will keep good upto 2 weeks.
• Since we chop finely, the skin must not trouble, but if in case, you are skeptical, you can use the alternate method.

Reader Interactions

Veena Theagarajan

August 17, 2015 at 5:43 am

Raks I hv bookmarked it what a lovely color! must try!

August 17, 2015 at 11:04 am

Really mouthwatering Raks...Thanks for sharing ...

Traditionally Modern Cook

August 18, 2015 at 8:51 pm

Never added Chilli while doing jam..looks inviting with a beautiful color

Ananthi D.R

August 24, 2015 at 4:52 am

Like it... What to try

Ranjani Seshadri

August 24, 2015 at 5:01 am

Hi, I tried this recipe and it came out very well. Thanks for sharing

October 19, 2015 at 3:14 pm

i tried it . .finally it came ot very well. .thankyou raks. .:)

July 25, 2016 at 5:15 am

Raks all your recipes are excellent

Radhika Santhanam

May 09, 2017 at 12:57 am

Wonderful!! Is this the thicker version of what Muslims make as sidedish for briyani?? I had tasted with briyani when I was young!! Can't remember exactly.. It had cashews in it too ... Post that sweet raita too raks!!!

May 09, 2017 at 5:58 am

Sorry I am not sure about it :/ I wish I try it once atleast to try. Will try my best.

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74 iconic Indian recipes to try out at home

From Kashmiri rogan josh to Kerala's ishtew, Kolkata's sandesh to Mumbai's pav bhaji, this list of 74 iconic Indian recipes will keep you busy in the kitchen for weeks to come. Perfect your favourite dishes, or experiment with something you haven't tried before. Have fun with it, because hey, that's what it means to be free, right?

Indian recipes to try this Independence Day

Also known as akki otti, this iconic breakfast dish from Coorg is served with ellu pajji, a sesame seed chutney. The flatbread, made from rice and rice flour, is very versatile though and can also be had with spicy pandi (pork) curry, kummu (mushroom) curry and even scrambled eggs. Recipe here .

Basic is beautiful when it comes to this potato and cauliflower Indian staple that's chomped with rice or chapati. Recipe here .

Aloo Paratha

The everyday tuber met the quotidian paratha and it was a marriage made in heaven. From breakfasts to a quick bite in a dhaba or the all-day soul nourishing snack, a paratha stuffed with a spice potato mix, slathered in butter, with a side of yogurt and pickle is sometimes the only pick-me-up required. Recipe here

Amritsari Fish Tikka

Crisp, golden-brown on the outside and pillowy soft on the inside, Amritsari machhi gives you a sense of tasting clouds. The fish is coated with gram flour, ajwain and dry-roast spices before it's deep-fried. And while you may not be able to enjoy the fish in one of Amritsar's dhabas, you can always make it at home. Recipe here. 

Legend has it that this dish was created when King Mahabali had some unexpected visitors and the royal kitchen threw this simple recipe of chopped vegetables and coconut together. Today, aviyal is an essential dish in a Kerala sadya. Here's how you can master it at home. Recipe here 

Baigun Bhaja

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A go-to comfort food for Bengalis, this is one of the easiest dishes to make. While it's even made with a coating of rice flour, Bengalis traditionally fry it in mustard oil. Pair it with some dal rice or roti, and you'll have a filling meal. Recipe here

Bamboo Shoot Fry

Bamboo shoot is not only delicious but it's also super healthy. It's low cal, low fat and high in fibre. To make this Manipuri dish you'll need to remove the hard exterior of the bamboo plant, but that's about the only hard part! Recipe here .

Basundi is a Gujarati sweet dish starring sweet thickened milk that is flavoured with cardamom and nutmeg. Top it up with dry fruits! Recipe here

Besan Chilla

These spiced gram flour pancakes are super easy to put together and make for a healthy breakfast or evening snack. Find the recipe here

Bisi bele bath

Bisi bele bath is a traditional dish from Karnataka and is made without any garlic or onions. "Bisi" means hot, "bele" means lentils and "bath" means semi solid which indicates that it is a dish that is a combination of rice, lentils and vegetables and tastes best when served hot. Recipe here 

Butter Chicken

Did you know that India's much-loved dish was created just to save the tandoori chicken from drying out? In the 1920s Kundal Lal Gujral, the owner of a dhaba in Peshawar's Gora Bazaar, tossed the day's leftover tandoor chicken with tomatoes, butter, spices and cream, and thus was born the rich and creamy dish. After Partition, Gujral travelled to Delhi with the butter chicken in tow, and we can't thank him enough for it. Recipe here. 

Chana madra

A hot plate of this chickpea dish goes so well with a cool Himachali evening. No wonder it is very popular in that part of the country. Usually served as part of a Himachali dham, a festive thali-style meal, this chickpea curry is also eaten along with steamed rice and a side of kachumbar salad. Recipe here .

Chenna Poda

Prepared using kneaded homemade paneer mixed with goodies such as cashew, raisins and sugar, it is baked till it is nice and caramelised on the outside and soft and fluffy on the inside. It is incredibly popular in Odisha. Recipe here .

Chicken Chettinad

Chicken Chettinad. Photo: PIFood / Alamy Stock Photo

The mercantile history of the Chettiar community and their contact with traders from around the world is reflected in the food they eat. Spices, ingredients and cooking techniques from far corners of the world found their ways into everyday homes. A bouquet of spices forms the base masala in this chicken preparation and fresh coconut and aromatics like ginger and coriander leaves add to the palate. Recipe here

This one dish can be found at an upscale bar, a posh restaurant and a street side stall. The deep-fried chicken is said to have originated at Chennai's Buhari Hotel. There are some bizarre theories as to why the dish was named Chicken 65. Some say the chicken is marinated for 65 days, others believe it's made with 65 ingredients or chillies. However, the true story is that the chicken was added to the menu of the restaurant in 1965. It's made by marinating chicken in multiple spices such as ginger, garlic, red chilli and vinegar before it's fried crisp. Recipe here. 

Chicken Cafreal

Bring your feni to the table, this Goan dish makes the perfect Sunday lunch served with rice or poee. It's famous for its gorgeous green masala, a recipe all Goan families have their special ways of making. Recipe here .

Chhole Bhature

A dish that's loved equally across India and Pakistan, this one's not for the weight watchers. Greasy and flavourful, Chhole Bhature are a great brunch option for Sundays. You need to soak the chickpeas for only about three hours, perfect for days when you're out of ideas. Chef Kunal Kapoor has a short recipe video here .

Dal baati is a savoury dish from Rajasthan. What is a baati, you ask?  It is a hard baked dough ball made of wheat. To eat it, you crush the bati coarsely, add dal and then top it up with ghee. Recipe here

Dahi bhalla

This yoghurt-vada snack is so loved that it is called by many names around India. Irresistible whether eaten at a festive occasion or a street side stall. Recipe here .

Dal Makhani

Dal Makhni, anyone? Photo: Subodh Sathe/Alamy

A combination of black urad dal and rajma beans or kidney beans, Dal Makhni is slow cooked in a pot. The best part without any doubt is the malai or cream that adds to the richness of the dish. Recipe here

Everything is "saru che!" with some dhokla. A popular and healthy Gujarati snack, the khaman dhokla is made of fermented rice flour or chickpea batter and enjoyed with spicy green and tangy tamarind chutney. There are also so many ways in which dhokla can be made, like also with rava and daliya. Recipes here

Dosa is a famous dish that originated in South India but has now spread to the different parts of India. While traditionally made with fermented rice, dosa can also be made with rava and rice powder. Dosa on its own can be quite dry so have it with some coconut chutney and sambhar to elevate the taste. Recipe here

If you're in Bengal, rarely would you find a phuckha stall that doesn't also sell some version of a spicy aloo dum, even though it has its roots in Kashmiri Pandit cuisine. It's also one of those vegetarian dishes you're bound to spot at a wedding. It's made with baby potatoes and a number of spices. Those who don't go for second helpings of this flavoursome dish are a rare species. Recipe here

Eromba is a popular Manipuri dish that's made with boiled veggies, ngari (fermented fish) and chillies. Add a hearty amount of bamboo shoot to get those delicious authentic flavours. Recipe here .

Gaajar ka Halwa

Bollywood's favourite dessert is also deceptively easy to make. And never mind the ghee and the sugar, you can trick yourself into believing it has some health benefits, what with all those carrots. No one state or region can claim rights to this dish that's popular across the country. Here's Sanjeev Kapoor's recipe .

Galawati Kebab

Lucknow's most famous culinary icon was born out of an old nawab's need to enjoy his kebabs, so what if he had no teeth. The galawati kabab is not a quick fix snack. This one requires plenty of pounding, blending and yet a delicate balance of spices. The odds of getting it right on the first go are slim. But if you're missing these soft, succulent kebabs, why not take a crack? Here's a recipe from Lucknow's very own Ranveer Brar .

Goan fish curry

Owing to its coastal location, Goa's cuisine consists of ingredients grown alongside the shore: rice, seafood, coconut and a host of local spices. This Goan fish curry is a  recipe that features most of these elements—it's a coconut-based staple food usually eaten with rice. Recipe here

Gulab jamun

Are you a gulab jamun with an ice cream person? Or a cold gulab jamun person? No matter which team you're on, you'll love this easy, fuss-free recipe. It calls for basic ingredients at home like milk and sugar. Recipe here

Iddiappam with chicken stew. Photo: Daniel Scheter

From Kerala's Syrian christians, to Tamil Nadu muslims and Sri Lankans, everyone enjoys the iddiyappam— also known as string hoppers. The dish, known by different names, is also popular in Malaysia and Indonesia. Enjoy it with chicken ishtew or mop it up with a Kerala egg roast—either way, you'll love it. Recipe here

Fun fact: Earlier this year, the Defence Food Research Laboratory (DFRL) announced that it had developed ‘space idlis' with a chutney and sambhar powder for astronauts as part of Gaganyaan, India's first manned space mission. Now you need not have to go to space to get idlis, but this recipe will get you over the moon. Recipe here

Ilish Bhapa

Hilsa, the pride of the Bengali table, finds a perfect showcase in this piquant mustard gravy. The rich, oily sweetness of the fish is balanced by the sharpness of mustard and heat of green chilli. The slow steam cooking enhances the flavours and creates a sensory treat that will drive all your monsoon blues away. Recipe here .

Chicken stew with appam is a traditional Christmas breakfast in Kerala. It's also relished on Easter with appams and on other special occasions, through the year. Recipe here .

Kadhi chawal

Punjab brings its A-game for comfort food on a rainy day with the classic kadhi chawal, with the crunch of pakora in the creamy gravy. Recipe here .

Kakori Kebab

Legend has it that kakori kebabs were invented because a British official couldn't chew on the seekh kebab. Nawab Syed Mohammad Haider Kazmi, a local lord in Lucknow, had arranged a party for one of his British accomplices. The Nawab offered the best of Awadhi cuisine, when the British official made a snide remark about the chewy texture of the seekh kebabs. The offended Nawab immediately ordered his cooks to prepare a softer version. They obliged by creating this delicious kebab that dissolves in your mouth in just seconds. Recipe here.

Kerala Style Beef Fry or Erechi Ularthiyathu

This recipe for slow roasted beef with coconut and curry leaves is lip smackingly good. Erechi Ularthiyathu is typically enjoyed with a flaky Malabar parotta. We recommend pairing it with red rice and kachimoru, a spiced yoghurt curry, to allow the flavours of this delicious dish to truly come alive. Recipe here 

As enticing as the other dishes on this list are, you can't deny the power and comfort of a hot bowl of khichadi. A meal to solve hunger pangs, homesickness, stomach aches and colds, the khichdi grew in popularity in 2017, when the government of India announced it plans to label it the national dish of India. Try it for yourself with this simple preparation. Recipe here 

Kolhapuri Mutton

One of Maharashtra's most popular dishes can get quite intense with its heat and flavour. There are two different masalas you must prep before you get down to the gravy. Kolhapuri Mutton is best paired with a rice bhakri (flatbread) or a vade—a mildly spiced puri. Smash an onion, squeeze some lime and you have yourself an assal Marathi meal. Check the recipe here .

Kurkure Bhindi

Bhindi tastes good no matter how you prepare it, but this crunchy version is extra delicious. Long slices of bhindi are coated with gram flour and spices and then dropped in hot oil. Recipe here.

Laal Maas FTW! Photo: Simon Reddy / Alamy Stock Photo

This rather spartan preparation was once the staple of hunting parties of Rajasthan royalty. In an earlier time, this was made with game meat. Today, it's mostly lamb or goat. Heavy on spice and oil, this one is great for a Sunday lunch on a rainy day. Check the step-by-step recipe here .

Litti chokha

A stuffed dough ball paired with a delicious eggplant side, litti chokha is a traditional Bihari recipe that dates back to the kingdom of Magadha in Southern Bihar. Enjoy this slice of history at home with these simple instructions. Recipe here .

Hyderabadi biryani

Biryani is rice cooked with meat in layers sealed with dough on very low heat, also known as dum. Biryani gets its unique taste and influences from the Mughals. Even though it takes about an hour to make, it is definitely worth it! Hyderabadi chicken biryani is made with rice, chicken, and a whole lot of spices like cinnamon, cardamom, bay leaf and peppercorns. Recipe here

One of India's oldest dishes, the malpua is more than 3,000 years old. It looks like a pancake and is made during Holi and Eid. This malpua is a deep fried sweet, flavoured with crushed fennel seeds and usually served with rabri. Recipe here

Masor Tenga

Flavourful and fishy - just the way we like it! This Assamese dish is a tangy fish curry that's eaten with rice. "Tenga" means sour in Assamese. The flavour usually comes from lime or raw mango and loads of tomatoes. Recipe here .

Meen Moilee

Enjoy this classic Syrian christian recipe from Kerala this weekend. The fragrant fish curry  is believed to have evolved from the state's Portuguese traders. This explains the mild flavouring of the dish, a departure from the cuisine signature tastes. Taste notwithstanding, simply the aroma and the delicious milky colour will be enough to convince you to try the dish over and over again. Recipe here 

A much-loved Maharashtrian fiery snack, the misal pav is a combination of potatoes, sprouts, spiced curry and farsan -- topped with onions and cilantro and served with pav. Recipe here

Momos have traversed a long way, from Lhasa in Tibet to Nepal with Tibetan traders and refugees during the 17th Century. Today, the steamed dish of rice dough stuffed with juicy minced beef, pork, chicken or vegetables has become a ubiquitous part of Indian street food. Recipe here.

Moong Dal Halwa

Made with India's all time favourite lentil—moong dal—this halwa is a treat prepared in Rajasthan and Uttar Pradesh. It's typically enjoyed during cold winters and is best served hot. Recipe here 

Mysore pak Said to have originated between the 17th and 18th Century, Mysore pak is also known as the ‘royal sweet'. The head cook of the Mysore Palace, Kakasura Madappa decided to add a set of basic ingredients like sugar, gram flour and ghee as a part of an unusual experiment and ended up making the Mysore pak that we all know and love today. Recipe here

Naga pork curry

Bamboo shoots, king chilli and pork make this simple dish from Nagaland the perfect accompaniment to a plateful of fluffy rice. Recipe here .

A South Indian delicacy, neer dosa translates to ‘water dosa' in Tulu due to its thin batter, unlike the one used for regular dosa. The result of this watery rice mixture is a fluffy, pillowy pancake that melts in your mouth. Recipe here.

Pahadi chicken

The chicken is tender from having been slow cooked in a thick yoghurt-based sauce and the coriander seeds, bits of cinnamon, cloves and fennel seeds that form the base notes make this an incredibly fragrant and flavourful dish. Its origins are in Himachal Pradesh's Pahadi cuisine.The dish is just as tasty when eaten with naan or steamed rice. Recipe here

Pandi Curry

This Coorgi pork (pandi) curry, a centrepiece of Kodava culinary culture goes back to the community's tradition of foraging and hunting in the surrounding hills. Wild boar feasts bookended most festivals and till date, the love for pork continues to hold. The pandi curry slow cooked with locally grown pepper and kachampulli is a layered medley of flavours. Recipe here

Call it pani puri, gol gappa or puchka, the debate over which one from which city is better will never end, with residents of each always vouching for their own. The mere thought of this street food makes our mouths water and gets us craving for a few. Or more. Recipe here

This classic Mumbai recipe is incomplete without generous dollops of butter. What originated in the city as a cheap and easy way to feed its mill workers has now become a much imitated and re-invented dish across fine dining establishments in India, London and New York City. How can you resist its buttery goodness? Recipe here 

Pork vindaloo

Inherited from the Portuguese, fused with indian spices and transported to British curry houses, the vindaloo is a dish with a global resonance. The special flavours imparted by Goan toddy vinegar and dried Kashmiri red chillies added to the existing European recipe for meat cooked with wine and herbs. And so was born a Goan speciality with its signature blend of heat, spice and tartness. Recipe here

Andhra Pulihora is basically rice flavoured with a tamarind paste. The recipe is easy enough for beginners but the trick is to leave it standing for two hours to get a lovely blend of flavours. Recipe here .

Pyaaz Kachori To what lengths would you go for a pyaaz kachori? A few years ago, a pilot allegedly refused a last-minute change in her flight rota because she was getting some pyaaz kachoris delivered at Jodhpur airport. She got suspended, but she also got her kachoris. Rajasthan's famous deep-fried snack has its own fan base. It's not easy to make, but if you're not heading to Jaipur or Jodhpur any time soon, you have enough time to get it right. Here's a recipe .

Railway Mutton Curry

The name may suggest a pan-India, border-free identity, but West Bengal can lay claim to the Railway Mutton Curry. The dish is said to be derived from the Bengali Kosha Mangsho, that was tempered down with some coconut milk and served to a British officer on a train. The flavour hit the spot and soon, the mutton curry became a permanent fixture on the Frontier Mail (but only on First Class). The Raj is over, but the curry lingers. Here's how to make it at home .

Rajma Chawal

All things comfort! This must-have combination of delicately flavoured rajma and rice is also a superb source of proteins and fibre. Recipe here

South India's essential, also called Chaaru in Telugu and Saaru in Kannada, is a spicy-sweet-sour curry served with rice. Recipe here

This syrupy ball-shaped mithai that resembles dumplings is made of chenna (cheese curd) or semolina (suji) dough and soaked in sugar syrup, often flavoured with some cardamom seeds. There are several varieties of baked rosogolla and nolen gud rosogolla—you can't help but devour them all by the dozen. The Bengali  rosogolla differs quite a bit from the Odia rasagola in terms of technique, flavour and shape. Recipe here for milk-bases rosogolla and here for semolina

Deep red with Kashmiri chillies and thickened with just a little bit of yoghurt, rogan josh is a piquant and rich lamb curry straight from the valleys of Kashmir. Recipe here. 

Sabudana Khichadi

Sabudana Khichdi makes the perfect light, nutritious breakfast. Usually flavoured with peanuts, chillies, cumin and curry leaves, this is a regular in Maharashtrian households as well as those in Madhya Pradesh. Recipe here .

The heart of a south Indian breakfast, sambhar can make or break your idli- and dosa-eating pleasure. Variations are endless, from Udipi-style to distinctive Tamil, Andhra and Keralite preparations. Tamil Brahmin recipe here .

Butterscotch sandesh at Balaram Mullick & Radharaman Mullick Sweets. Photo: Raymond Patrick

So native are these milk sweets to Bengali culture that they were declared " essential " during the initial lockdown across the state. They come in a number of designs, flavours like rose and pista and with varieties in gud. However, these chenna sweetmeats please our palates in any form or shape. Recipe here

Sarson da saag

This is a dish redolent of winter in Punjab. Sarson da saag is traditionally cooked on a coalfire with seasonal greens like mustard (sarson) and bathua (pigweed) and served with makki ki roti, butter and a piece of jaggery on the side. This rustic meal reflects the bounty of the land and the primacy of the agricultural economy. Recipe here

Seviyan kheer This concoction of vermicelli and thickened milk is a festive favourite in many parts of the country, even if they have different names and iterations for the dessert. The kheer is thick and sweet, the vermicelli adds texture and the cloves and sprinkle of saffron lend a touch of magic to the dish. Recipe here .

Tandoori Chicken

No list of iconic Indian dishes is complete without the mention of tandoori chicken. Simply put, it's a roasted chicken marinated in yogurt and spices in a tandoor. Drooling? Find the recipe here

Hugely popular in Uttar Pradesh, this flavourful dish or rice and vegetables is somewhere between a pulao and a biryani. Aside from Basmati, the dish's hero ingredients include cauliflower, potatoes, string beans, peas and carrots. Throw all of them into a pot to make this tasty and nutritious quick and simple meal. Recipe here .

It's hard to imagine Indian families travelling without a pack of theplas in their carry ons. A Gujarati specialty, this soft flatbread can be enjoyed as a snack, for breakfast or even as a substitute for rotis. Make it simple with some cumin seeds or even healthier with some methi, you'll enjoy it either way. Recipe here

This Tibetean noodle soup is wholesome and warming on a cold rainy day. Popular in Darjeeling, Sikkim, Kalimpong and parts of Arunachal Pradesh, thukpa is a hearty meal in itself. Recipe here

A rich vegetable dish, it's one of the best known (and most delicious) dishes of Gujarati cuisine. The prep work, which involves frying several vegetables in batches, takes a great amount of time and patience, but the final product makes it all worth the effort. It's traditionally served during Uttarayan and is a common feature at weddings. Recipe here

Zunka Bhakri

Maharashtra's spicy besan preparation is typically served with  bhakri. Best with chopped onions and mirchi thecha! Recipe here

• Food & Drinks

12 Yummy Yet Healthy Indian Snacks To Pack For Your Trip

Packing snacks for a trip is a ritual followed by most travellers. Here are some healthy Indian snacks that can serve as a source of energy and nutrition.

Some travellers carry food for their trip or journey—either as a wholesome meal or snacks to munch on at intervals. While it isn’t advisable to carry multiple boxes of food for your journey, you can always carry snacks that are light on the luggage as well as your waistline. There is a large variety of snacks that you can carry—from chips and biscuits to homemade brownies or health bars. It’s usually always a better idea to go for the healthier option by making healthy snacks for kids and yourself. India is a diverse country when it comes to culture, traditions, and cuisine and there are a lot of healthy Indian snacks to choose from for your travels.

2 ‘Bimaro Wala Khana’, Khichdi

This is simply a one-pot rice and lentil dish and is made in a wide variety of ways in different parts of the country. An iconic Indian dish, it is known as huggi in Karnataka, Pongal in Tamil Nadu, and khichdi in many parts of north India. Khichdi is one of the most ancient foods in India and once cooked, can be paired with anything from yogurt to spicy pickles. Khichdi is known as ‘ Bimaro Wala Khana ’ (food for the sick in Hindi) as it is easily digestible and nutrition-rich, making it one of the many healthy Indian snacks. It is the perfect balance of carbohydrates and protein. According to Ayurveda, Khichdi is used for detoxifying and cleansing the body. It is the perfect snack as it is easy to make, healthy, filling, easy to pack, and tasty either hot or cold. However, it is best consumed within at least 12 hours of preparation. Fun fact : 

Khichdi is one of the first solid foods that is fed to babies in many parts of India as it features in the list of healthy snacks for kids.

Mughal emperor Jehangir favoured lazizan , a very rich Gujarati khichdi in his days of abstinence, according to ‘A Historical Dictionary of Indian Foods’ written by historian KT Achaya.

3 Cholesterol-Buster, Thepla

This is a Gujarati breakfast flatbread ( roti ) made primarily of methi (fenugreek), wheat flour, yoghurt, gram flour, ghee, and water. Theplas are made in a similar way chapatis are made, where the dough is rolled into a ball and then flattened into a circular shape and fried. Theplas are packed with essential vitamins, minerals, and iron and are known for lowering cholesterol. According to NDTV Food, one of the University of Michigan Health System’s studies states that the steroidal saponins found in fenugreek seeds seem to slow the absorption of cholesterol in the intestines. Theplas are also said to be able to control diabetes, lower blood sugar levels, and aid digestion. One of the many healthy Indian snacks around, theplas are travel-friendly as they are easy to carry and eat. They are also easy to make as all the ingredients are found in almost all households, but you will need to give yoghurt a miss if you’re making theplas for travel, as it reduces its ‘shelf-life’.

• The more oil you use while cooking the thepla , the longer its shelf life.

5 The Most Versatile Indian Snack, Khakhra

The khakhra is a circular crisp roti -like food item from Gujarat that is commonly eaten as a snack. The primary ingredient in these healthy Indian snacks is wheat flour. Others are gram flour, milk, and oil, but you can add various spices to customise it. Much like rotis , khakhras are roasted in a heated pan, although here, pressure is applied till they become crisp. Khakhras are considered to be healthy snacks in India as they are made of whole wheat. They are rich in carbohydrates and proteins and also contain dietary fibres which help with weight reduction, digestion, and maintaining blood sugar levels. Khakhras are not only easy to pack, but can also be eaten with anything from tea to jam, sabzi (cooked vegetable dish) or plain.

• Khakhras are said to have been invented by Jains many years ago. As they are not allowed to eat stale food, they started dry roasting leftover rotis to take out the remaining moisture so they don’t spoil and food is not wasted.

6 The Snack That Made Chitale Bandhu Famous, Bhakarwadi

A disk of dough stuffed with dried coconut, poppy, cumin, sesame seeds, dried mango, and chilli, bhakarwadis are a popular Indian snack that originated from Gujarat, although it is quite popular in Maharashtra too. These bite-sized mini rolls are a perfect mix of crunchy, sweet, and spicy, and are best enjoyed with a cup of tea.

The original version of bhakarwadis does not make it into the list of healthy Indian snacks, but there are variations that are low-fat and fibre-rich. Baked versions of these are stuffed with flax seeds, grains, pulses, soybeans, methi, or dry fruits. They are dry and therefore easy to pack and carry and are available at all farsan (a collective name for multiple varieties of Gujarati and Maharashtrian snacks) shops.

Fun facts : 

• It is believed that the grandfather of the current owner of Jagdish Farsan, a famous farsan store in Vadodara, invented the snack.
• It was introduced in Maharashtra in the 1970s.
• It made Chitale Bandhu, a shop in Pune, very famous for its wares.

7 South India’s Go-To Snack, Lemon Rice

A tangy yellow dish made from basmati rice mixed with other ingredients like peanuts, mustard seeds, curry leaves, and lemon juice— these are the ingredients in the healthy snacks recipe for lemon rice. It originated in south India, and can also be made with leftover rice, making it an easy and convenient breakfast or snack dish. It can take anywhere from 15 to 30 minutes to prepare, depending on whether you are using pre-cooked rice. The dish can also be made gluten-free by skipping the hing (asafoetida). Lemon rice is very nutritious as it contains carbohydrates, proteins, fats, potassium, fibre, vitamins A, C, and E, calcium, iron, thiamin, niacin, phosphorus, and more. Lemon rice, also known as Chitranna in Kannada, can be eaten with yoghurt or spicy pickle, or plain. It also counts as a healthy snack for kids as it can be packed in a tiffin box easily. However, it needs to be consumed within a day of it being made.

• Its distinctive yellow colour comes from turmeric, also a strong anti-inflammatory.

8 A Health-Buff’s Best Friend, Dalia

Dalia is made of broken wheat, cooked in different ways, according to personal preferences. It is consumed mainly in the Indian sub-continent and features high as a favourite on the list of healthy Indian snacks. You can cook it with spices to make it savoury or sweet by adding coconut and jaggery. This dish is a super-food and a great source of protein, making it a big hit among fitness buffs. Dalia is rich in fibre, helpful for weight loss, a good source of minerals, helpful in suppressing hunger pangs, low in fat, and great for diabetics and children. While it makes for great healthy snacks for the evening or even for breakfast and dinner, dalia needs to be consumed within a day of it being made.

• It is healthier than wheat flour as it contains wheat husk too, which is rich in fibre.

10 The Indian Version Of Nougat, Chikki

Chikkis is a crunchy and sweet snack made of jaggery and a variety of different nuts and seeds, primarily roasted peanuts. These sweet treats are generally flat and readily available in most stores across India. It is said that chikkis were invented by a man named Maganlal, the country’s largest and oldest chikki maker. Chikkis are considered healthy Indian snacks as the main ingredient is jaggery, a solid or semi-solid natural sweetener, usually a concentrate of sugarcane juice. Jaggery contains protein, minerals, and vitamins and is also a great source of iron and copper. Chikkis makes for a great travel snack as they last long (days and even weeks) and are easy to pack and carry.

• Chikkis is considered the Indian (and vegan) version of nougat, a confection made of whipped egg whites, sugar, or honey with nuts and/or fruits. 

11 The Best Snack For Your Gut, Poha

Like most Indian foods, poha has many variants in different parts of the country and is a preferred breakfast item in many households. The dish has its origins in the Maharashtra-Gujarat-Madhya Pradesh region. Poha is made with cooked rice that is flattened and dried resembling flakes of varying thickness. You can make poha sweet or spicy (with peanuts, curry leaves, and onions), depending on your taste. As poha can be cooked with a variety of vegetables, it is considered healthy, nutritious, and filling. It is a great source of carbohydrates and iron, low in calories, and easily digestible. Poha , also known as beaten rice, is easy and quick to make and serves as a delicious healthy snack while travelling.

• Poha is a good probiotic as it undergoes fermentation during its preparation, retaining its microbial flora—great for gut health.

12 The Snack That Comes In Its Own Biodegradable Wrapper, Patholi

This is a snack made with a little extra effort. Patholi (which means steamed dumpling or pudding in Konkani), originates from the Konkan belt (parts of Maharashtra, Goa, and Karnataka), and is made primarily of grated coconut and jaggery stuffed into rice dough and turmeric leaves. The ingredients are mixed and lightly fried till they turn golden brown. While this dish is primarily prepared during the Nagarapanchami/Nag Panchami festival and the monsoons, it is also prepared as a tasty snack for family gatherings and other special occasions.

Patholis are considered healthy Indian snacks because they are cooked in turmeric leaves which have a host of health benefits. Turmeric leaves are said to boost digestion and reduce gas and bloating. These also make for great travel snacks as they come in their own packaging (the turmeric leaves), are easy to pack, and can be eaten hot or cold. They can also be stored for a maximum of two to three days (preferably consumed within two days) in a cool environment.

• Patholi is made primarily during the rainy season because it’s when turmeric leaves are abundantly available.

13 The Ancient Medicinal Snack, Til Ke Laddus

Til (sesame) laddus are one of the simplest healthy Indian snacks and brimming with health benefits. Commonly known as Maharashtrian til che laddus (as they are originally traditional sweet from Maharashtra), they are round, sweet, bite-sized snacks made with sesame seeds ( til ), peanuts, ghee, cardamom ( elaichi ), and jaggery. It is believed that til ke laddus were used in the 4th century BCE by Susruta, the father of Indian surgery and medicine as an antiseptic for his patients. While these can be eaten at any time during the year, they are primarily consumed in winter to generate heat and energy in the body. Til ke laddus are also known for increasing hair growth, having anti-ageing properties, boosting the health of your skin and teeth, and aiding digestion. They are a great source of energy. Til ke laddus also serve as great travel snacks as they are easy to pack, readily available at most general stores, and can be stored for days.

Fun facts :

• You don’t need a lot of ghee to prepare these snacks as the crushed peanuts and jaggery provide enough stickiness.

14 South Kanara’s Low-Calorie Snack, Mutlim/Mutlin

This is another of the many healthy Indian snacks originating from the South Kanara (Dakshina Kannada) district of Karnataka. It’s a dimpled, circular, steamed snack made of a mixture of rice and grated coconut. Mutlims , also known as pundis , can also be made with rava or semolina. These are great breakfast dishes, as well as filling and healthy snacks in the evening. Mutlims can be accompanied by a spicy gravy, chutney, or just eaten on their own.

These also serve as healthy snacks for kids, and older generations, as they are easily digested and contain carbohydrates. They are also useful for those looking to maintain their weight, as it is pretty low on calories. Mutlims are also suitable as a travel snack as they can be eaten either hot or cold and can be easily packed. They can last for about a day or two when stored in airtight containers.

• You can stuff mutlims with a mixture of coconut and jaggery (a south Kanara variation) to make a sweeter variant of this snack known as god (sweet) mutlim .

15 The Savoury Cake, Dhokla

Originally from Gujarat, dhoklas are healthy Indian snacks that are most often consumed in the evening. These light and fluffy cube-shaped snacks are made from a fermented batter of gram flour ( besan ) and mild spices and can be had at any time during the day. Since dhoklas are steamed, it is preferred by those counting calories, and as it is fermented, it is easier to digest and improves gut health. This fluffy savoury cake is also packed with proteins. It has a low glycemic index which makes it good for diabetics. They are easy to pack and carry for travel.

• The snack is versatile, so instead of gram flour, you can also use rice flour, chana dal or semolina. The dhokla that is made with gram flour is known as khaman dhokla and the one made with rice flour is known as rice dhokla .

Snack Often But Not Too Often To Stay Healthy

Snacking is an important aspect of a daily diet, as it can boost your energy in the middle of the day or when you exercise. Healthy snacks between meals can help decrease hunger and prevent overeating during regular meals. Snacking is especially important during travel, as it will help you stay alert and energised. Going for something healthy that won’t spoil fast is a bonus as you do not want to risk your health mid-travel. And although snacking is inevitable, you must remember to keep the snacks healthy in order to stay fit.

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Lip-smacking Recipes

The days of being confused about what to cook every single day are gone! These easy recipes will have you cooking mouth-watering, lip-smacking food that you and your loved ones will not only enjoy and savor but will definitely want more of!

MSN Slideshows

Feast on these 15 obscure indian recipes tonight.

By Mandy Applegate

| Published: 06/26/2024

Bring a touch of India to your dinner table with these 15 unique recipes. Each one tells a story of a different region and its culinary heritage. These dishes are a great way to break out of your usual cooking routine and try something new. You don’t need to be an expert chef to enjoy making these meals; just follow the simple steps. Experience the joy of discovering new flavors and techniques tonight.

Made from finger millet, Ragi Upma is a nutritious and delicious breakfast option. It’s packed with essential nutrients and has a unique, slightly nutty flavor. This dish is easy to prepare and makes for a wholesome start to your day. Enjoy it with a dollop of yogurt or a side of chutney for added taste. Get the Recipe: Ragi Upma

Instant Pot Chicken Pulao

A quick and flavorful one-pot meal perfect for busy nights. Instant Pot Chicken Pulao combines tender chicken with aromatic rice, infused with spices that bring out its rich taste. It’s a great way to enjoy a comforting meal without spending too much time in the kitchen. Serve it with a side of raita or a simple salad for a complete dinner. Get the Recipe: Instant Pot Chicken Pulao

Sabudana Khichdi Recipe

A light and nutritious meal perfect for a quick breakfast or snack. Sabudana Khichdi is a popular dish made with tapioca pearls, peanuts, and mild spices. It’s often enjoyed during fasting periods but is great any time of the year. Its chewy texture and subtle flavors make it a unique addition to your meal rotation. Get the Recipe: Sabudana Khichdi Recipe

These soft, fluffy bread rolls, known as Ladi Pav, are a staple in many Indian households. They are often paired with spicy curries or used to make street food favorites like pav bhaji. Their light texture makes them ideal for soaking up sauces and gravies. Bake a batch and enjoy them fresh out of the oven with a pat of butter. Get the Recipe: Ladi Pav

Paneer Tikka Masala

A vegetarian dish, Paneer Tikka Masala features soft paneer cubes in a rich, spiced tomato gravy. This dish is a favorite among many and pairs well with naan or rice. The creamy texture and vibrant flavors make it a standout meal. It’s a great way to enjoy a meat-free dinner that’s still full of flavor. Get the Recipe: Paneer Tikka Masala

Keema Matar

This dish is sure to become a family favorite. Keema Matar is a flavorful ground meat dish cooked with green peas and a blend of spices. It’s a versatile recipe that can be enjoyed with rice, bread, or even as a filling for wraps. The combination of tender meat and sweet peas makes it a hearty and satisfying meal. Get the Recipe: Keema Matar

Instant Pot Masala Pasta

Combining Italian pasta with Indian spices, Instant Pot Masala Pasta is a fusion dish that’s both unique and tasty. The Instant Pot makes it easy to prepare, infusing the pasta with a blend of flavors in a short amount of time. This dish is perfect for when you want something different from the usual pasta. Serve it hot, garnished with fresh herbs. Get the Recipe: Instant Pot Masala Pasta

Egg Fried Rice

Quick and easy, Egg Fried Rice is a go-to dish for a speedy meal. It combines fluffy rice with scrambled eggs and a variety of vegetables, all seasoned with soy sauce and spices. This dish is perfect for using up leftover rice and makes for a satisfying lunch or dinner. Enjoy it on its own or as a side dish. Get the Recipe: Egg Fried Rice

Chilli Chicken

Enjoy the bold flavors and the satisfying crunch of this delectable dish. Chilli Chicken is a popular Indo-Chinese dish featuring crispy chicken pieces in a spicy, tangy sauce. It’s perfect for those who love a bit of heat in their meals. This dish is great as an appetizer or a main course when paired with rice or noodles. Get the Recipe: Chilli Chicken

Hakka Noodles

Hakka Noodles is a classic Indo-Chinese dish that’s quick to prepare and full of flavor. It combines noodles with a mix of vegetables and a savory sauce. This dish is perfect for a quick lunch or dinner and pairs well with various Asian-inspired dishes. Enjoy the satisfying texture and taste of these stir-fried noodles. Get the Recipe: Hakka Noodles

Chicken Biryani

A classic Indian dish, Chicken Biryani is known for its fragrant rice and tender chicken pieces. This layered dish is full of spices that make each bite a burst of flavor. It’s perfect for special occasions or when you want to treat yourself to something truly satisfying. Pair it with a cooling yogurt dip for the ultimate experience. Get the Recipe: Chicken Biryani

Chilli Paneer

For a vegetarian twist on a favorite, Chilli Paneer offers a spicy and tangy flavor profile. This dish features paneer cubes tossed in a savory sauce with bell peppers and onions. It’s perfect as an appetizer or a main dish served with fried rice or noodles. Enjoy the combination of crispy paneer and vibrant flavors. Get the Recipe: Chilli Paneer

Vegetable Fried Rice

Packed with colorful veggies, Vegetable Fried Rice is a nutritious and delicious meal option. It’s a great way to incorporate more vegetables into your diet while enjoying a flavorful dish. This recipe is quick to make and perfect for a weekday dinner. Serve it with a side of your favorite Asian-inspired entrée. Get the Recipe: Vegetable Fried Rice

Tandoori Turkey

For a unique twist on a traditional dish, Tandoori Turkey combines the rich flavors of tandoori spices with tender turkey meat. This dish is perfect for special occasions or a hearty family meal. The marinade infuses the turkey with a blend of spices, making it flavorful and juicy. Serve it with naan or rice for a complete meal. Get the Recipe: Tandoori Turkey

Curried Green Bean Casserole

A new take on a classic, Curried Green Bean Casserole adds an Indian twist to this popular dish. The green beans are cooked with a creamy, spiced sauce that enhances their flavor. This casserole is perfect as a side dish or a main course for a vegetarian meal. Enjoy it with a side of rice or bread for a wholesome dinner. Get the Recipe: Curried Green Bean Casserole

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Indian Travel Food Sandwiches recipes

Indian Travel Food Sandwiches, Which Sandwiches are good to travel with?

Indian Travel Food Sandwiches | Which Sandwiches are good to travel with |  Given below are some 

5 Reasons why sandwiches are good for travel

·        Easy and simple recipes to follow with instruction

·        Easily available ingredients at every household 

·        Packaging becomes easier and very convenient to carry 

·        Stays fresh for 3 to 4 hours at least, without becoming soggy.

·        Saves lot of time.

Travel sandwiches for picnics 

These sandwiches works great for small outings or picnic  ..  Cream Cheese Sandwich  an intelligent combination of juicy and crunchy veggies with cream cheese, herbs and spices, makes this sandwich an enjoyable treat. 

Cheesy Corn and Carrot Sandwich easy and quick, you can also make it when you have guests coming over suddenly. Carry these sandwiches to make your trip more colourful and happening.

Chutney Sandwich  a peppy sandwich that is sure to remind you of your favourite street foods! In this easy-to-make recipe, bread slices are buttered and sandwiched with a vibrant green chutney that strikes a spicy conversation with your taste buds!  

Travel cheese-based sandwiches 

Easy and very quick sandwiches to make, when you are in a hurry and you really quick.  Cucumber Cheese Sandwich  tangy taste of green chutney balances the blandness of paneer very well in this sandwich. 

Cheese Cream Cracker Sandwiches  delectable Cheese Cream Cracker Sandwiches made by sandwiching crunchy cream crackers with cheese slices. 

Travel quick sandwiches for outdoor parties  

When you have out door party and you need to serve a huge crowd for snacks, these sandwiches just be like a saviour, with great taste . Russian Salad   Sandwich  a cold sandwich that is perfect for hot summer afternoons. 

Pinwheel   Sandwiches  a delightful sweet and spicy snack with a tantalizing flavour and attractive appearance, which makes it ideal to serve at small parties. 

Happy Cooking!

Enjoy our  Indian Travel Food Sandwiches, Which Sandwiches are good to travel with?  and other Indian Travel Food Recipe articles.

18 Indian Travel Food Dhokla Recipes 29 Indian Travel Food Dry Snacks Recipes 18 Indian Travel Food Idli / Dosa / Upma Recipes 21 Indian Travel Food Paratha Recipes 19 Indian Travel Food Rice Recipes 18 Indian Travel Food Sabzi Recipes  

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