Macha Tarkari( Odia style Rohu Fish Curry)

Odisha, previously known as Orissa, is one state that is traditionally famous for it’s mouth watering delicacies of rice, lentils, desserts and sea food.Odia cuisine is known for its simplicity and delicate treatment of various ingredients that goes into it. Odisha has a vast coast line along the Bay of Bengal and also has many rivers flowing within the State. Owing to this proximity, access to riverine fish and its inclusion has become an inevitable part of Odia cuisine and majority of the people from Odisha are non-vegetarians and fish forms an integral part of their traditional cuisine. Fresh water…

PATRANI MACHCHI

Imagine a fish that is coated in coconut chutney, wrapped in banana leaves and steamed, this dish is one of the hallmarks ofParsicuisine – influenced by the fine blend of Gujarati and Persian cooking. No Parsi celebration is complete without their most famous and mouthwatering dish Patra ni Machhi, which literally means fish in leaves, and in this case refers to pomfret wrapped in a banana leaf. It is an absolute standard on every Parsi festive menu and must come from the community”s seafaring and coastal days. Parsis are a community of Zoroastrians who made their home in the western…

MISA MACH POORA- GRILLED SHRIMP RECIPE FROM MIZORAM

The land of the Seven Sisters – Arunachal Pradesh, Assam, Manipur, Meghalaya, Nagaland, Mizoram and Tripura – is home to India’s largest collection of tribals who migrated to our peninsula, through the centuries via Myanmar. The prominent tribal groups include the Nagas, Khasis, Jaintias, Mizos, Boros, Garos and Kacharis. Each group maintains its own identity and culture of language, art and culinary specialties with their integral traditions forming part of their daily lives. The land of the Seven Sisters still remain the lesser explored states of India. Apart from spectacular tourism, the regions are also renowned for their interesting cuisine,…

Masor Tenga (Tangy Fish Curry)

Assam, the beautiful state of North-East India has an incredible range of culture, awesome wildlife, the world famous Assam Tea, oldest oil refineries, famous Kamakhya temple and of course, the Assamese cuisine, which is characterized by very little use of spices but strong flavors. This Masor Tenga (Tangy Fish Curry), is an indispensable part of a proper meal in Assam. This is a light and tangy dish, and is one of Assam’s signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste. I…

DAHI MACHA- Fish cooked in rich yoghurt and mustard paste

The cuisine of Odisha is simple, economic yet temptingly delicious. The food is spicy, hot and thereby foodies having savoury mouth will certainly enjoy the food items that Odisha offers. Due to similar geographical conditions, food preparations are almost the same as that of its neighboring states Bihar and West Bengal. However what makes Odia dishes different from others is the use of a variety of spices and the way they use it. Being a coastal state, fish forms an integral part of their traditional cuisine. Dahi Machha is a traditional Odia delicacy made of fish in a spicy yogurt…

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