Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea.
Category: South Asian Cuisine
Busy stalls selling bun kabab are a typical sight on the streets of Karachi which come alive at night after locals finish work and need a quick and spicy snack. There are many regional variations to this street food favourite, one of which is the addition of a fried egg or an omelette.
The delightful combination of earthy beetroot and a splash of citrus make a wonderful side dish for your next grilled chicken meal.
Mumbai, the capital of Maharashtra, is dominated by Maharashtrian food. Vada Pav is noted as the most popular street food in Mumbai. Other noted street foods in Mumbai include Panipuri, Bhelpuri, Sevpuri, Dahipuri, Sandwiches, Ragda-pattice, Pav Bhaji, Chinese bhel, Idlis and Dosas, all of which are vegetarian.
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chillies, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).
The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa, especially the city of Peshawar and other parts of Pakistan, as well as eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab.
Bihari cuisine is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products.
This is classic winter comfort food – it’s easy to throw together and will make the house smell wonderful as it simmers, and the warm spices make it a welcome alternative to an everyday beef stew. It’s not exactly a weeknight dish since it has to simmer for a bit, but a pot is great on Friday and it’s even better over the next couple days of the weekend. Feel free to throw in some extra veggies like carrots or chopped spinach!