Ever Had Garlic Kheer? 8 Unusual Indian Dishes You Have To Try Once In A Lifetime | HolidayIQ Blog

Ever Had Garlic Kheer? 8 Unusual Indian Dishes You Have To Try Once In A Lifetime

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If you think that Indian dishes are just about rice, veggies, lentils, meat and sweets, think again. HolidayIQ Travellers list unique dishes that are lip smacking too.

Ever Had Garlic Kheer? 8 Unusual Indian Dishes You Have To Try Once In A Lifetime:

  1. Delhi
  2. Rajasthan
  3. Kashmir (Jammu & Kashmir)
  4. Assam
  5. West Bengal
  6. Himachal Pradesh
  7. Punjab

1. Kheer Made With Garlic! Benami Kheer

Kheer Made With Garlic! Benami Kheersource: intoday.in

The Benami Kheer is a popular and amazingly satisfying dessert. The main ingredient of this kheer is garlic, and trust us, it is pure delight!  Garlic is sliced in thin strips and then boiled thrice in succession with a pinch of food grade saltpeter (khane wala nausader or potassium nitrate). The water is then discarded. Boiling takes away the oleophilic properties of garlic by precipitation and changing the water thrice along with saltpeter keeps it crisp. Cook with khoya, full fat milk along with a sweetener and a pinch of green cardamom, and you’ll have a delicious dessert ready to be consumed.

2. Ker Sangri From Rajasthan

Ker Sangri From Rajasthansource: marwarspices.com

It is one of the most expensive ingredients in India. Sangri or Prosopis cineraria is a small to medium size tree, found mainly in the Thar Desert in Rajasthan. It is a small, moderately-sized evergreen thorny tree, with slender branches armed with conical thorns and with light bluish-green foliage. A typical desert vegetable, Ker Sangri is a kind of a pickle. This tangy side dish goes well with bajra roti.

HolidayIQ Traveller Guru from Chandigarh says, “Famous Rajasthani dishes, which are extremely popular and sought-after in Jaipur include dal-bati churma, besan ka gatta, mawa kachori, pyaaz ki kachori and the famous ker sangri. Jaipur cuisine is known for its unique combination of spices.”

3. The Crunchy Nadur Yakheniis From Kashmir

The Crunchy Nadur Yakheniis From Kashmirsource: wordpess.com

Nadur Yakheniis a lotus root preparation with its origins in Kashmir. This vegetarian recipe is a mandatory dish in all important feasts. The root is the edible part of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and its flavour is similar to a water chestnut.

HolidayIQ Traveller Aniruddha Das says, “Plenty of good non-veg and veg dishes are available. Mughal Darbar is also a good restaurant for Indian and Mughlai dishes.”

4. Khorisa from North East India

Khorisa from North East Indiasource: bluegape.com

Khorisa is a popular Assamese dish which consists of grated bamboo shoot is fermented in raw or pickled form. It is believed to have been borrowed from culinary habits of China, where fermenting and pickling different vegetables is common practice. It is a widely used ethnic food ingredient in Assam and gives the cuisine of this region a distinct flavour. Eaten mainly with fish, Khorisa is a widely enjoyed food item among the natives of the North Eastern state.

HolidayIQ Traveller Babita Goyal shares, “ The food here is exceptional in its own way. North-East india has it's own food. Smoked meats, fiery chillies, chicken and pork dishes flavoured with bamboo shoots and chutneys and curries are the dishes of these states. The North-Eastern states also have an exceptional variety of sweet dishes. In Sikkim - seal roti is very famous. It is eaten with spicy potato and is mainly prepared during the festivals. Assam has jaggery and peetha."

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5. The Very Unique Chakki ki Subzi From Rajasthan

The Very Unique Chakki ki Subzi From Rajasthansource: shopcookserve.com

Chakki ki sabzi is popular Rajasthani gravy curry. Chakki is made of wheat flour-atta dough, after wash dough cut into medium size pieces and deep fry them in oil. Cook these chakki in a onion and curd curry gravy. This is a unique dish, mainly prepared in Jodhpur. You can serve with roti or rice.

HolidayIQ Traveller Qamrul Huda says, “The Rajasthani food in the restaurant was really good, but cook need to improve on other cuisines. I tried papad and payaj ki sabji which was really good.”

6. Black Rice From The Hills Of North Bengal

Black Rice From The Hills Of North Bengalsource: bonappetit.com

Despite being less popular than brown rice or wild rice, black rice, known as forbidden rice, is an ancient grain. Mostly enjoyed with coconut milk, Black Rice is also commonly found in the cuisine of Kerala and the hills of North Bengal. It is generated from the heirloom plants and is also famous by the names of the forbidden rice and purple rice in the region. This sticky variant of rice has a distinct feature of changing colors.

HolidayIQ Traveller Babita Goyal shares, "Nagaland is known for the black rice pudding known as nap naang. Pukhlein made of jaggery & rice is the staple dish of Meghalaya. The dishes are lip-smacking. The food culture is amazing.”

7. The Tangy Himachali Dish - Mahni

The Tangy Himachali Dish - Mahnisource: awesomecuisine.com

Mahni is a sweet and sour black gram preparation from Himachal Pradesh. It has a special place in the hearts of every Himachali, as it is cooked only on special events such as marriage or on arrival of distinguished guests. The recipe demands jaggery, dry mango powder and several other aromatic spices to make a luscious dessert.

HolidayIQ Traveller Mukesh Joshi says, “Good pahari food to be eaten in Almora. Golu devta temple, ram mandir, jageshwar temple are must visit places.”

8. Haldi ka Halwa During Chilly Winters

Haldi ka Halwa During Chilly Winterssource: inlovewithfood.blogspot.com

Available for a really short period just before Makar Sakranti in January, this amazingly colorful root is made into pickles, vegetable curry and even a halwa. This sticky and brownish-coloured halwa is supposed to save one from any kind of cold-related health problems and boosts immune system.

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The views above are collated from opinions expressed by travellers on www.holidayiq.com

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