Chef Marut Sikka takes us to the farmlands of eastern Uttar Pradesh, as he shares with us the recipe of 'Bhindi Ka Salan'. Crisp fried bhindi in a zingy gravy.
A dish from Uttar Pradesh, chaulai ka saag is usually eaten with makki di roti or paranthas. It is also known as Amaranth leaves and is a great source of vitamin A, folate, vitamin c, ...
Buknu is a powered mixture of several spices. It is an ancient recipe, popular in parts of Uttar Pradesh. It is a local hit for rendering a distinct taste to delicacies.
Mutton korma--the kind of dish that can be enjoyed only if it has its characteristic fat floating around it! Tender meat marinated in yogurt and spices and cooked in an onion mixture. A traditional recipe ...
A simple yet delightful sweet. Three simple ingredients make for this popular Indian sweet native to Uttar Pradesh.
This recipe was sent in by one of our viewers of Aditya Bal's Chakhle India. She shares with us the traditional tehari recipe from Uttar Pradesh.
A unique combination made into a `daal' like preparation with spinach, besan and moong dal.
Fried potatoes cooked in spice rich yogurt gravy.
This potato sabzi is eaten during fasts. Normal salt is replaced with sendha namak or rock salt.
An everyday dish of mashed potatoes cooked in a masaledar gravy. Goes best with garma garam puris.
Potato, peas and nuggets float happy in this gravy recipe.
Balushahi is an traditional North Indian flaky dessert made with maida and deep fried in ghee.
Liver mixed with yogurt, spices, ginger, garlic paste and cooked with onions.
Round gourds or tindas stuffed with a fragrant mixture of spices.
Fried chickpea pakoris in a beautiful seasoned pool of chickpea gravy.
Bitter gourd stuffed with an aromatic mix of spices.
Mutton liver cooked in a marinade of yoghurt, onions and spices.
Aditya sets up his kitchen, the panoramic vista of Varanasi bustling behind him and tosses up some delicious Benarasi ghugni! The recipe of which is age old, of course! Served with piping hot poori or ...
A easy to make rice preparation with hare chane. It is quick to make and divine to taste.
Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.