HomeFood5 vegetarian to non-vegetarian dishes of Uttar Pradesh

5 vegetarian to non-vegetarian dishes of Uttar Pradesh

There are many different types of street cuisine available in Uttar Pradesh, also known as “The Heartland of India,” ranging from delectable samosa chaat to kebabs and biryanis with distinctive flavours. Indians all around the country enjoy the Awadhi, Mughlai, and Kumauni cuisines of Uttar Pradesh. The cuisine of this state, whether vegetarian or not, is recognised for its fantastic flavour and rich taste. Here are some of the regional specialties you should sample if you decide to visit:

Tehri

A famous vegetable pulao called tehri is influenced by Awadhi cuisine. In terms of flavour and texture, this meal is incredibly rich. It is prepared with a variety of vegetables and spices, giving it a rich flavour and scent. It is served with green chutney, raita, and curd.

Galouti KebabĀ 

It is one of the most well-liked dishes in the city of Nawabs. The minced beef is seasoned before being cooked on a tava. The flavours and aroma of the spices are enticing. The distinctive quality of this meal is that it will melt in your tongue. The typical accompaniments include khameeri flatbread, onions, and coriander chutney.

Batti Chokha

The Batti Chokha is another popular dish that you should try. This meal consists of a chokha made from mashed potatoes, brinjal, and tomatoes, as well as a round wheat baati. Due to the Baati’s mud oven baking, it has a distinct flavour and scent. It is served with chaat masala, desi ghee, and green chutney.

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Muhammed Musallam

Murgh musallam is Arabic for “whole chicken.” The Awadhi royal family enjoyed this meal greatly. A whole chicken that has been packed with eggs is used to make this dish, which is also created with a tonne of spices and stewed slowly in a thick sauce.

Malpua

Together with other sweets, malpua is a very well-known and well-liked sweet dish that is offered at festivals. It is a deep-fried pancake that has been doused with sugar syrup with cardamom flavour. Rabri is served on top, or dry fruits are used as a garnish.

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