Temple food

South Indian Telugu platter -temple food. Photo about pancake, leaves, curry, curdrice, khichdi, coconut, dumplings, mustard, melon, curd, chutney, dumpling, indian - 125773311

Tamil New Year or Varsha Pirappu or Tamil Puthandu is celebrated in the Chithirai, the first month of the Tamil calendar. Every year it falls on April 14 th. It is most important festival for Tamilians. On this day we wear new clothes and go to temple and we cook an elaborate meal for lunch on this festival day. We make sambar, kootu, poriyal, vada and payasam on this day. We serve this food on banana leaf. So here is the simple Tamil New Year Lunch Recipes.

Download the Chole bhature is a North Indian food dish. A combination of chana masala and bhatura or puri 15933043 royalty-free Stock Photo from Vecteezy for your project and explore over a million other images and backgrounds.

Curly Tales on Instagram: “The iconic Sri Ji Sweets & Mithai in Varanasi, serves the infamous Malaiyo. Maliyo is served all over Varanasi and it’s also a popular…”

In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.

Shahi Tukda –…Read More

Gulab Jamun is one of India's most cherished and iconic sweet treats. These round, golden-brown dumplings are made from a soft and spongy dough that's fried to perfection and soaked in a fragrant sugar syrup. Gulab Jamun is a popular dessert for celebrations, festivals, and special occasions, loved by people of all ages across the Indian subcontinent and beyond.

Misal Pav is a popular Maharashtrian breakfast dish made with sprouted beans in a spicy masala gravy topped with farsan and onions and served with Pav or bread

Summers are here and so is the perfect time to indulge in some chilled Lassi to beat the heat. Try this authentic Punjabi-style Lassi that is perfect for summers.

Kothu Parotta is a popular South Indian street food delicacy that originated in the southern states of India, particularly Tamil Nadu and Kerala. The dish is known for its unique preparation method, where flaky and layered parottas (a type of Indian flatbread) are shredded and stir-fried with a medley of spices, vegetables, and often, a choice of protein. Kothu Parotta is celebrated for its vibrant flavors and is a favorite among street food enthusiasts.