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In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms are bhaji, vada pav, misalpav and pav bhaji. More-traditional dishes are sabudana khichadi, pohe, upma, sheera and panipuri. Most Marathi fast food and snacks are lacto-vegetarian.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
As it is referred to in Karnataka (Golibaje in South Canara), Mangalore bajji is a popular food made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt. Masala puri: A type of chaat having originated in Karnataka, it is a snack popular in the Indian states of Karnataka and Tamil Nadu.
Vegetarian meals in Tamil Nadu are traditionally served on a plantain leaf. Murukku. Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.
Ragi mudde-bassaru is a popular combination among the farming communities in Karnataka. Bassaru is made from the decanted water that remains after an assortment of pulses are steamed, usually along with a couple of pods of garlic. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the mudde itself ...
A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu and Kerala made from maida flour. This is a similar to the North Indian Lacha paratha. Parottas are usually available as street food [9] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at ...
Chicken Chettinad, popular dish from the region. Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, [1] from the Chettinad region in Sivaganga district of Tamil Nadu state in India. [2] Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.
Cafe GoodLuck is a popular Irani cafe-restaurant on the Fergusson College Road, in the Deccan Gymkhana area of Pune, India. [1] Established in 1935 by Hussain Ali Yakshi, it is one of the oldest Irani places in Pune [2] and was perhaps the first garden restaurant in Pune. [3] Cafe GoodLuck is known for its bun maska/bun omelette and Iranian tea.