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Chaat
Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia. Etymology The word derives from Hindi ''cāṭ'' चाट (tasting, a delicacy), from ''cāṭnā'' चाटना (to lick, as in licking one's fingers while eating), from Prakrit ''caṭṭei'' चट्टेइ (to devour with relish, eat noisily).Oxford English Dictionary. ''Chaat''. Mar. 2005 Online edition. Retrieved 18 February 2008. Overview The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dahi Vada
Dahi vada is a type of ''chaat'' (snack) originating from the Indian state of Karnataka. It is prepared by soaking vadas (fried lentil balls) in thick dahi (yogurt). Names Dahi vada is also known as "dahi vade" () in Marathi, ''dahi barey/dahi balley'' () in Urdu, ''dahi vada'' () in Hindi, ''dahi bhalla'' () in Punjabi, ''thayir vadai'' in Tamil, ''thairu vada'' in Malayalam, ''perugu vada'' in Telugu, ''mosaru vade'' in Kannada, ''dahi bara'' (ଦହି ବରା) in Odia and ''doi bora'' (দই বড়া) in Bengali. History A recipe for dahi wada (as ''kshiravata'') is mentioned in ''Manasollasa'', a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Descriptions of dahi vada also appear in literature from 500 BCE. Today, dahi vada is prepared on festival such as Holi. Preparation Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhel Puri
Bhelpuri is a savoury snack originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture. Bhel is often identified as a 'beach snack', strongly associated with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that it was invented at a restaurant called Vithal near Victoria Terminus. According to another theory, bhelpuri was conceived by the city's Gujarati community, who made it by adding complex flavours to the simple North Indian chaat. Gujarati housewives began making it, and invented several varieties like the pakodi puri, and as it spread in popularity so many different communities made their own regional variations. The original Mumbai recipe has spread to most parts of India, where it has been modified to suit local food availability. Dry bhel is made from bhadang, a spicy namkeen from Western Maharashtra, and is consumed after garnishing with onions, corian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. The English word ''samosa'' derives from Hindi word '' ( hi, समोसा), traceable to the Middle Persian word ()Lovely triangles '''', 23 August 2008. 'triangular pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dahi Puri
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells ('' golgappa''), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor. Preparation The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. A small amount of haldi powder or chilli powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, ''moong'' dal, pomegranate and finely chopped coriander leaves. Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dahi Puri
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells ('' golgappa''), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor. Preparation The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. A small amount of haldi powder or chilli powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, ''moong'' dal, pomegranate and finely chopped coriander leaves. Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sooth (chutney)
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (''sooth'') and tamarind (or ''imli'') paste, hence the name. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India. See also * List of chutneys This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit. Chu ... References External links Recipe {{portal bar, Food North Indian cuisine Uttar Pradeshi cuisine Indian fast food Indian condiments Chutney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panipuri
Panipuri (originally known as ''jalapatra'' from Mahabharata times) (), phuchka (), gupchup, golgappa, or ''pani ke patashe'' is a type of snack originating in the Indian subcontinent, where it is an extremely common street food. Ingredients Panipuri consists of a round hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as ''imli pani''), tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas. ''Fuchka'' (or ''fuska'' or ''puska'') differs from panipuri in content and taste. It uses spiced mashed potatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy. Names Panipuri's name varies depending on the region. In Maharashtra, it is known as ''Pani Puri''; Haryana it is known as ''paani patashi''; in Madhya Pradesh ''fulki''; in Uttar Pradesh ''pani ke batashe/padake'' ; in Assam ''phuska/puska''; ''Pakodi'' in parts of Gujarat, ''Gup-chup'' in Odisha, Andhra Pradesh, South Jha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panipuri
Panipuri (originally known as ''jalapatra'' from Mahabharata times) (), phuchka (), gupchup, golgappa, or ''pani ke patashe'' is a type of snack originating in the Indian subcontinent, where it is an extremely common street food. Ingredients Panipuri consists of a round hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as ''imli pani''), tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas. ''Fuchka'' (or ''fuska'' or ''puska'') differs from panipuri in content and taste. It uses spiced mashed potatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy. Names Panipuri's name varies depending on the region. In Maharashtra, it is known as ''Pani Puri''; Haryana it is known as ''paani patashi''; in Madhya Pradesh ''fulki''; in Uttar Pradesh ''pani ke batashe/padake'' ; in Assam ''phuska/puska''; ''Pakodi'' in parts of Gujarat, ''Gup-chup'' in Odisha, Andhra Pradesh, South Jha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uttar Pradesh, India
Uttar Pradesh (; , 'Northern Province') is a States and union territories of India, state in North India, northern India. With over 200 million inhabitants, it is the List of states and union territories of India by population, most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 after India had become a republic. It was a successor to the United Provinces (UP) during the period of the Dominion of India (1947–1950), which in turn was a successor to the United Provinces (UP) established in 1935, and eventually of the United Provinces of Agra and Oudh established in 1902 during the British Raj. The state is divided into 18 Administrative divisions of Uttar Pradesh, divisions and 75 List of districts of Uttar Pradesh, districts, with the state capital being Lucknow, and Allahabad, Prayagraj serving as the Allahabad High Court, judicial capital. On 9 November 2000, a new state, Uttaranchal (now Uttarak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uttar Pradesh
Uttar Pradesh (; , 'Northern Province') is a state in northern India. With over 200 million inhabitants, it is the most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 after India had become a republic. It was a successor to the United Provinces (UP) during the period of the Dominion of India (1947–1950), which in turn was a successor to the United Provinces (UP) established in 1935, and eventually of the United Provinces of Agra and Oudh established in 1902 during the British Raj. The state is divided into 18 divisions and 75 districts, with the state capital being Lucknow, and Prayagraj serving as the judicial capital. On 9 November 2000, a new state, Uttaranchal (now Uttarakhand), was created from Uttar Pradesh's western Himalayan hill region. The two major rivers of the state, the Ganges and its tributary Yamuna, meet at the Triveni Sangam in Prayagraj, a Hindu pilgrimage site. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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