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Chappan Dukan (Chhappan Dukan/56 Dukan) is a food and shopping Street located in Indore, Madhya Pradesh, India.It is known for its active street food scene and variety of shops, establishing itself as a notable landmark for residents and visitors alike.
Indore's culinary culture has a blend of Maharashtrian, Malwi, Rajasthani and Gujarati influence. The street food of the city is especially popular. Two of the most noteworthy street food places in Indore are Chappan Dukan and Sarafa Bazaar. [122] As part of the Smart City project, the Chappan Dukan area has been developed as a smart food street.
Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 percent of the local diet. Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown.
Indori poha gets its name from the city of Indore which is its place of origin. It is believed that it was created after India's independence (1947). The recipe of Indori poha differs from vendor to vendor, though generally, it comes with a blend of North and Central Indian spices, snacks and namkeen.
Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: Chicken Farcha (Fried chicken appetizer) Dhansak (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice)
It is also known as Dhebra, Chopda etc. in various regions. Farsi Puri: It is a Gujarati snack which is also known as mathri in other regions of India, it generally made from wheat flour, all purpose flour etc. Khaman: Made by steaming gram flour batter with flavorful seasoning accompanied with chutney. Turiya Patra Vatana sabji
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste. Andhra bhojanam (meal)
The Washington Post reported the results of a 2019 study by the researchers at the Indian Institute of Technology Jodhpur, which analysed over 2,000 popular online recipes from Tarla Dalal's portal "TarlaDalal.com" containing 200 ingredients out of the 381 known globally. Each Indian dish on average contains at least 7 ingredients.