Indian cuisine is the blend between culture and customs. Indians are proud of the strong flavor, the variety of colors, materials and spices in their dishes.
specialty food is very popular in India, visitors can find this dish in any public eateries here. Frog in India also known as the “chicken dance”, usually the frog just taken each thigh both 2-sided fried, then served with some herbs and special sauce.
Sauce is red
In the wilderness of Batsar in Chhattisgarh, has a pretty horror specialties called chaprah. Chaprah a special sauce made of red ants and eggs services. Red is dried, then crushed and mixed with salt and sweeteners. This sauce is sweet and mildly spicy by red ants containing formic acid is said to be good for health.
Tilli dishes in Pune
Go to India, if guests want to enjoy this special Tilli will take quite a long time can get used to the smell and taste of this dish sidewalk. Tilli’s spleen was spiced beef and grilled over charcoal, smells like rancid meat and tastes like liver. However, local people would love this dish because they spleen containing high iron content.
Hilsa fish eggs fire in Bengal
Hilsa fish egg specialties are truly delicious dishes. Fire bony fish but meat is very sweet, especially females with eggs pair to tight abdominal cavity, very nutritious and fatty food. Hilsa fish eggs done a lot of dishes, such as caviar, caviar sauce … but the fried caviar is considered the most attractive customers.
This dish is snails, larvae and silkworm brown horn was stewed in a sauce with scallions strange. This dish looks lumpy rather odd these are the people in the area prefer Nagaland and took most of the streets here.
Dishes this unique derived from Garhwal in Uttarakhand region. Bhunni made from liver, stomach, intestine and secretion of goat. All are mixed and then cooked with curry and some other spices.
Paya Urdu Hindi or means foot. This is a type of curry made with nails or pins of domestic animals such as cows, goats, cattle or sheep. Footer, this foundation but less meat and fat tissue, the skin is said to bring a unique flavor. Traditionally, Paya was stewed over charcoal for several hours and often kept overnight.
Save Doh Khleh
Looking over the salad originating from the state of Meghalaya is quite similar dish of onion mixed meat normal, but what makes Doh Khileh especially add another component is minded pig steamed, this dish is 3 sets Khasis in Meghalaya’s main race, Garos and Jaintia very popular.