Category Archives: Food & Beverage




I would like to wish all my readers a joyful Holi. May Lord Narasimha shower you with his choicest blessings on the auspicious day of Holi.

May you be blessed with good health, wealth, long life, peace, happiness and joy on the auspicious day of Holi.

Introduction Holi Festival

Holi is celebrated on the full moon day in the month of Phalgun. It is also called the Spring Festival, as it marks the arrival of spring. The rituals of Holika Dahan are carried out in remembrance of demoness Holika and signifies the victory of good over evil.3 days ago

About Holi

An ancient Hindu festival, which later became popular among non-Hindu communities as well, Holi heralds the arrival of spring after winter. It signifies the victory of good over evil and is celebrated as a day of spreading happiness and love. The festival is also celebrated as a thanksgiving for a good harvest.

Holi Is A Hindu Festival

Holi is a Hindu festival that takes place every spring. It’s all about new beginnings — Holi welcomes the spring season and celebrates the end of winter. The Holi festival always falls on Purnima or the day of the full moon. It’s a two-day holiday; the day of the March full moon is Holika Dahan.

Why do we play Colours in Holi?

It is believed that Lord Krishna used to celebrate Holi with colors and hence popularized the same. He used to play Holi with his friends at Vrindavan and Gokul. They used to play pranks all across the village and thus made this a community event. Holi is a spring festival to say goodbye to winters.

How did Holi begin?

The origins of Holi come from a mix of Hindu mythology including the popular legend of Hiranyakashyap – a demon king who wanted to be immortal. He wanted everyone to worship him as a god but his own son, Prahlada, chose to worship Vishnu instead, which offended his father.

What makes Holi special?

This is why the first day of Holi is celebrated as Holika Dahan and symbolizes the victory of good over evil. In the region of Braj (where Lord Krishna grew up) in Uttar Pradesh, Holi is celebrated until the day of Rangpanchmi as a huge festival, in memory of the devotional love of Krishna and Radha.

Is Holi a Hindu holiday?

Holi is a popular Hindu holiday celebrated most commonly in India that is also known as the Festival of Colors. It celebrates the triumph of good over evil and the changing of the seasons from winter to spring.

Traditional Holi food


Ghujiya is synonymous with It is known by various names – karanji, ghugra, or karajikai. The deep-fried soft flaky crust of gujiya filled with khoya(mawa)and dry fruits and dessicated coconut makes it an amazing sweet. Earlier only mawa or khoya filling gujiyas were popular but these days you can find all sorts of fillings in gujiyas like Paan Gulkand Gujiya, Chocolate Cinnamom Gujiya,

Dhai Bhalle

The best thing about dahi bhalle is that you can make them in advance and refrigerate them for later use. They taste better when served chill. Dilli ke dahi bhalle are to die for.

The soft dal balls dipped in chilled yogurt preparation and garnished with green and sweet chutney along with spices make it ultra delish.


Around Holi the mornings are cold but the afternoons tend to be hot. Drinking chilled lassi not only kills the heat but replenishes your gut too. It is very healthy and tasty. Yogurt is a very good probiotic.

Bhang Ki Pakore bhang-ki-pakore

During Holi bhaang ke pakore are also prepared. Pakore, friends, gossip, and drinks what more can one ask for during Holi. Holi is the time to connect with friends and family but a long winter.


Thandai is a Royal drink in which all thandai masalas are used like cashew, cardamom, poppy seeds, black pepper, almonds, fennel seed (saunf) and rose petals all of these have cooling properties.

It is a must for all the Holi Parties. A sip of this chilled thandai during the Holi party and you are all re-energized. In some parts of India where bhaang is grown Bhaang thandai is also very popular.

Kanji Vadda kanji-vada

Kanji vada is very popular street food. Fried balls of lentil called vada are added to the fermented drink and are called kanji vada.

Kanji is a seasonal drink prepared from fresh black carrots, fermented in earthen pots for few days just around Holi. It is a super refreshing, healthy, and delicious drink.


Kachori is generally made during the Holi festival. Kachori is a fried pastry ball just like poori with aloo pithi (stuffing) or dal pithi stuffing inside. best relished with the piping hot tea

They are generally served with aloo sabji and to gulp them down lassi or thandai is served it them.


The combination of malpua with rabri is lethal. It is a very tricky and time consuming dish to prepare but the end product is simply delish.

Malpua is fried pancakes served with rabri which is thick milk reduced on slow fire for an hour or two and then flavored.

Besan Sev aloo-besan-sev

Earlier our grandmothers had innovative simple ways to make delicious foods. One of them is besan sev. Once you start munching on it you cannot stop yourself. It is nothing but the crispiness of the deep-fried sev is mindblowing

Namak Pare

Namakpare. Namakpare is just all-purpose flour seasoned with salt and ghee and then deep-fried. It is a perfect evening snack.


“Shakar” – sugar. These are sweet, crunchy and light generally diamond shaped. During holi shakarpare are prepared and shared with all the friends and family. Sometimes people coat them with sugar syrup or gur syrup and sometimes people prepare them with whole wheat flour and saunf too. So these are some of the most popular traditional Holi food.


On an individual level as well, each one of us has to be careful. It’s advisable to celebrate Holi with only a few close ones to reduce the risk of contracting this contagious virus through contact. Everyone should use gloves to the extent possible. Play with the colors on an open, airy ground rather than in congested, close quarters. Afterward, make sure you wash and sanitize your hands and face well.

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Rating: 5 out of 5.

COVID-19 Rules and Restrictions

  • Following the surge in cases, the Gujarat government announced on 21 March that colours will not be allowed this Holi. This year, the Holi celebration will be limited to the holy pyre of ‘Holika Dahan’.
  • In Bihar, public Holi celebrations have been banned entirely. Moreover, travellers coming into the state will be randomly tested for coronavirus at railway stations, bus stands, and airports.
  • People in the state of Odisha also will not be able to celebrate the festival of colours in public places. ‘Dola Melans’ may be allowed with an appropriate number of participants, while the ‘Dolayatra’ shall not be allowed at all in public. The local authorities may also impose restrictions on the entry of devotees into temples and religious places.
  • The hotspot city of Mumbai and Palghar in Maharashtra have also banned both, private and public celebrations of Holika Dahan as well as Rangpanchami.
  • In Punjab, Chandigarh’s local government has declared that neither public Holi-Milan festivities, nor ceremonial gatherings in clubs, hotels, or restaurants will be permitted.
  • The authorities of Uttar Pradesh, too, issued a circular stating that no Holi-special procession will be carried out without prior permission of the government.
  • At the capital city, the Delhi Disaster Management Authority (DDMA) has ordered a ban on public celebrations of not only Holi, but Navratri and other festivals as well.
  • The daily caseload in Jharkhand, Madhya Pradesh, Chattisgarh, West Bengal, Telangana, and several other states has been increasing at an alarming rate in the past 30 days, and state governments are expected to soon release their guidelines for the festival.

    Popular Parsi Food & Cafe in India.


    Welcome to  is a blog that helps the world to discover Indian places, Food & Drink, Health & Wellness, Lifestyle, Art & Culture to understand India in a better way.
    I hope my blog will inspire you to travel and explore new places in India. Please share your valuable comment with us.

    Introduction Parsis’s Food

    The Persians fled from Iran when the Arabs invaded it during the 17th century. They finally settled along the West Coast of India and bought along with them their exotic cuisine.

    About Parsis’s Food

    ‘Parsis’ or ‘parsees’ are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century.They love to spend hours cooking before a big ceremony and prepare dishes that are absolutely mind-blowing.

    Parsis’s Community

    They believe in  Zoroastrians one God, called Ahura Mazda. Parsi are followers of Zoroastrianism in India. According to Parsi tradition, a group of Iranian Zoroastrians emigrated from Persia to escape religious persecution by the Muslim majority after the Arab conquest.

    Parsis are marrying outside the community. Parsi woman marrying a nonparsi is allowed to enter the fire temple and participate in religious activities. Before December 2017, a Parsi women who marries a nonParsi man was automatically considered to have converted to the religion of her husband.

    Parsis are commonly seen speaking either Gujarati or English. But their native language is AvestanZoroastrianism was founded by Prophet Zoroaster in ancient Iran about 3,500 years ago. The Avesta is the primary collection of religious texts of Zoroastrianism.

    They live chiefly in Mumbai and in a few towns and villages mostly to the north of Mumbai, but also at Karachi (Pakistan) and Bengaluru (Karnataka, India). The vast majority of Persians practice Shīʿite Islam. Before the Muslim conquest of Persia in the 7th century ce, most Persians followed Zoroastrianism, based on the teachings of the ancient prophet Zoroaster (Zarathustra), who lived during the first half of the 1st millennium bce.

    As of 2019, it has been estimated that there are 100,000 to 200,000 Zoroastrians worldwide, with around 60,000 Parsis in India and 1,400 in Pakistan.

    Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate.

    Influence On The Parsi Cusine

    Over the years, their food, like their people, has imbibed Maharashtrian, Gujarati, Iranian and British influences. Let’s know everything about Parsi food that will make you want to feast on the Parsi new year that falls on 17th August 2019. This Navroze knows what’s special about the community’s food.

    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)
    • Patra ni Machhi (Fish – Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf – steam cooked.)

    • Sali Murghi (Spicy chicken with fine fried matchstick potatoes)
    • Saas ni Machhi (Yellow rice with pomfret fish fillets in white sauce)
    • Kolmi no Patio (Shrimp in spicy tomato curry)
    • Jardaloo Sali Boti (Boneless mutton in an onion and tomato sauce with apricots and fried matchstick potatoes)
    • Khichri (rice with toor daal or moong daal)
    • Tamota ni Ras Chaval (mutton cutlets with white rice and tomato sauce)

    Also popular among Parsis, but less so elsewhere, are the typical Parsi edda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora (“Parsi” omelet). Also, vegetables like okra, tomato, potato, and others are often cooked with eggs on top.


    Popular parsi snacks include bhakhra (deep fried sweet dough), batasa (tea biscuits), dar ni pori (sweetened lentils stuffed in a light pastry), doodh na puff (milk froth) and khaman na ladva (dumplings stuffed with sweetened coconut).


    The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or another vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals.


    Common desserts include sev (vermicelli), ravo (sweet semolina pudding)

    and malido (a nutty fudge). Also popular are faluda and kulfi, both of

    which are adoptions from the cuisines of the Irani and Persian-speaking

    communities. Wedding feasts traditionally include Lagan nu Custard.

    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) Patra ni Machhi (Fish – Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf – steam cooked.)

    Famous Parsis’s Cafe’s & Restaurant In Mumbai

    • Kyani and co ( Marine Lines)
    • Piccadilly (Colaba
    • Britannia & Co
    • Cafe Military
    • Yazdani Restaurant & Bakery
    • Jimmy Boy In Mumbai
    • Sassanian Boulangerie
    • K Rustom (South Mumbai

    Famous Parsis’s Cafe’s & Restaurant In Delhi

    • Rustom’s Parsi Bhonu
    • Soda Bottle opener wala
    • Parsi Anjuman
    • Monkey Bar
    • Cafe lotta


     Parsi cuisine also has influenced just like its parent, or Persian, cuisine. Modern-day Parsi cuisine was especially shaped during the British rule of India.  Parsis love eggs, potatoes, and meat.

    Almost all the vegetable dishes made from okra, tomatoes, or potatoes will have eggs on top.

    Please share your comment on this blog and share more about Parsi’s food if I miss anything so please let me know. Your comments are valuable for me.

    Rating: 5 out of 5.

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    Arunachal Pradesh Famous Food

    Introduction Arunachal Pradesh Food

    North East Famous Cuisine

    Arunachalese cuisine is the staple food is rice along with fish, meat (Lukter), and many green vegetables.

    About Arunachalese cuisine

    The staple food is rice along with fish, meat (Lukter), and many green vegetables. Different varieties of rice are available. Lettuce is the most common and preferred vegetable of all, prepared by boiling it with ginger, coriander and green chilies, and a pinch of salt. Boiled rice cakes wrapped in leaves is a famous snack.

    Dishes in eastern districts like Tirap and Changlang have some different methods in their way of food preparation. Many wild herbs and shrubs are also part of the cuisine. Dried bamboo shoots are used extensively in cooking.

    Tribal Influence on the cuisine

    The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence (with the influence of Apatanis, Chuki, Adi, and Nishi)

    The Apatani, or (TanwTanii) are a tribal group of people living in the Ziro valley in the Lower Subansiri district of Arunachal Pradesh in India. This tribe speaks the languages Apatani, English, and Hindi.

    Tanw/Tanii, Apatani, Apa Tani
    Apatani women during a wedding
    Total population
    43,777 (2011 census)
    Regions with significant populations
     India (Arunachal Pradesh)
    Apatani • English • Hindi
    Donyi-Polo • Christianity
    Related ethnic groups
    Tani Peoples

    The Adi people are one of the most populous groups of Indigenous peoples in the Indian state of Arunachal Pradesh. A few thousand are also found in the Tibet Autonomous Region (Previously Tibet) where they are called the Lhoba together with some of the Nishi, Na, Galo, Mishmi people, and Tagin people.

    A Nyishi man With a hornbill headdress
    Total population
    249,824 (2011 census)
    Regions with significant populations
     India ( Arunachal Pradesh)
    Donyi-Polo (Sun and moon), Christianity, Animism

    The Nyishi community is the largest ethnic group in Arunachal Pradesh in Northeastern India. In Nyishi, their traditional language, Nyi

    Prior to Indian Independence

    Prior to Indian Independence when British policy to isolate the Hill people NEFA (North-East Frontier Agency) were in effect, wild birds and animals were a big part of their diet, but modern restrictions on hunting have made them non-existent.

    Arunachal Pradesh Famous Food

    Apong (Rice Beer)

    Apong is a rice beer and a popular beverage of Itanagar and entire Arunachal Pradesh. It is made by fermenting rice or millet. It is alcoholic in nature.

    Thupka (Noodle Soup mixed with minced meat & Spices)

    A noodle soup mixed with minced meat and spices, thukpa is one of the most popular and common dishes prepared by the people of Tawang. A variation of the traditional thukpa is dheb-thukpa, which is cooked with rice. Thukpa made of maize, meat, and beans are called ashum thukpa and taste delicious.

    Dal Lentil And Eggs

    The dish is prepared with three grains – masoor dal, moong dal, and tuar dal. Turmeric powder, onions, tomatoes, garlic, salt, and chilies are added to the gravy for taste; then hard-boiled eggs are put in the dal before serving.

    Fish Stew

    A very popular dish, the fish stew is made of chili-garlic paste, leafy green vegetables, dried red chili, fish, sugar, and salt. It can be eaten as a soup or served as a side dish with boiled rice.

    Bamboo Shoot

    Almost every dish of the state uses bamboo shoots, which have a delicate and unique flavor. Tender bamboo shoots are marinated in a mix of ground spices and baking soda and heated on a low flame. They are then served as a crispy and hot side dish.


    Lukter is a simple meat dish. The meat is dried and grilled with hot king chili (Bhut Jolokia). It is a great example of the northeastern cooking tradition of sun-drying meat.

    Chura Sabji

    It is another one of the most appetizing item on the menu. They make it with the cheese of yak milk and vegetables. What makes it so delicious is not just the cheese but also the added spices especially the chilies. It can be had as a curry and also as soup.


    When you are in the hills. You can get it with stuffed vegetables or chicken or yak meat. The flavor, the aroma, the ambiance around when you devour momos is the perfect picture of a nice trip. You will not find better momos in any other part of India than the North-Eastern states.

    Dung Po

    It is beautiful steamed rice. The locals cook it in brass utensils. The rice is placed in leaves so that they don’t spread. They keep one vessel over the other; One has boiling water and the other one has the rice. The aroma of the leaves will make you hungry, and you just can’t wait for lunch!

    Rating: 5 out of 5.

    When you visit Arunachal Pardesh Let’s look at some ingredients and dishes that comprise the food of Arunachal Pradesh: Rice. Rice is a staple food in Arunachal Pradesh and is commonly accompanied by fried vegetables, curry, or a soup. Bamboo Shoot. Pika Pila. Lukter. Pehak. Meat. Momos.

    Top 17 South Indian breakfast

    Introduction Top 17 South Indian Breakfast

    Here is the list of South Indian breakfast recipes / Top 15 Tamilnadu tiffin recipe gos that are commonly prepared in every household. Not only in houses but also in the breakfast menus of hotels/restaurants of Tamil Nadu, Kerala, and Karnataka.

    In this collection, some of them are authentic ones for which you need pre-preparation and some of them are instant and easy to make tiffin recipes. Soon I will try to compile a list of Instant South Indian breakfast recipes and make a separate post for that too.

    Is South Indian breakfast healthy?

    Most of the South Indian breakfast recipes are healthy. Some recipes require some preparation like soaking rice and lentils for idli or dosa. Recipes like idli, dosa, upma, appam can also be packed in tiffin box for kids.

    What is a good Indian breakfast?

    Popular Indian Breakfast Recipes

    • Easy • 30 mins. Breakfast Recipes. Upma Recipe | Rava Upma.
    • Moderate • 9 hrs 25 mins. Idli, Dosai & Uttapam. Idli Recipe | How to Make Idli batter.
    • Moderate • 9 hrs 30 mins. Idli, Dosai & Uttapam. Plain Dosa Recipe and Dosa Batter (Sada Dosa)
    • Moderate • 50 mins. Paratha Recipes.

    What is special about South Indian food?

    The cuisines of Andhra Pradesh and Telangana are the spiciest in all of India. Generous use of chili and tamarind make the dishes tangy and hot. The majority of dishes are vegetable- or lentil-based. The hot and spicy dishes are a speciality of the region.

    Why South Indian food is healthy?

    Talking about the benefits of South Indian food, These food items are mainly fermented which are healthy for gut microbiota. They are rich in probiotics; especially idli, dosa, uttapam, etc.

    Fermentation improves digestibility, enhances B vitamins, and boosts the immune system.

    Which is the famous food of South India?

    Some well known and loved foods include South Indian chicken curry, Kulambu (South Indian fish curry), IdlisDosasVadas, ​Sambaar, Uttapams, Rasam, and Payasam.

    Which is the main food of South India?

    RiceThe South Indian cuisine is famous for the use of lentils and spices, green chillies, fresh coconut and dominated by native vegetables and fruits. Rice is the staple food in South India so, most of the delicacies are prepared to be eaten with rice.

    Why do South Indians eat spicy?

    Spice it up! It has been scientifically proven that spices prevent our food from spoilage and thus, north Indian foods tend to be so spicy. Bacteria and foodborne pathogens cannot survive in a hot environment, which is provided by spices. Countries with a hotter climate have comparatively spicy cuisine.

    Is Dosa a junk food?

    Dosa is high in carbohydrates and contains no added sugars or saturated fats. As its key ingredients are rice and black gram, it is also a good source of protein. One home made plain dosa without oil contains about 112 calories, of which 84% is carbohydrate and 16% protein.

    How do you eat south Indian food?

    South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice.

    1. Idli

    2. Medhu Vada

    3. Rava Kichadi

    4. Rava Idli

    5. Rava Dosa

    6. Onion Uttapam

    7. Parotta

    8. Ven Pongal

    9. Adai

    10. Appam

    11. Idiyappam

    12. Poori

    13. Dosa

    14. Puttu

    15. Masala Dosa

    16. Taste Uthappam

    17. Reva Kesari

    Rating: 5 out of 5.


    Most of the South Indian breakfast recipes are healthy. Some recipes require some preparation like soaking rice and lentils for idli or dosa. Recipes like idli, dosa, upma, appam can also be packed in tiffin box for kids.


    Welcome to Travel Blog!
    I am Nitin Raj,
    travel blogger, in India.
    I love to meet and friendship with new people and discover new places. I am a food lover.
    I hope my blog will inspire you to travel and explore new places in India.
    Please share your valuable comment with us.

    Eniyavan Mallipoos Idlis

    Introduction Eniyavan Mallipoos Idlis

    Eniyavan runs Mallipoo Idlis, a Chennai-based company that specializes in 30 varieties of idlis, he supplies to caterers at events, such as weddings.

    MR. Eniyavam knowns how to make 2000 types of idlis and has even attempted to enter the Guinness Book of World Records by making gigantic idlis weighing 124.8kg.
    For someone who started out with no experience in cooking, Eniyavan has come a long way. He hails from Coimbatore. “I dropped out of school after Class VIII,” says Eniyavan. He waited tables and washed tea glasses to earn a living and later turned an auto driver.
    It was a usual day at work when a customer got into his auto with a huge trough of idli batter. She was Chandra, who made idlis to be sold at small eateries in her locality. She went on to change the course of Eniyavan’s life — once she became a regular in his auto, Eniyavan started delivering her idlis.
    Moreover, even though he has only studied up till class eight, Iniyavan has presented a doctorate from an American University for his experimentation with idlis and he wants to continue his passion for idli making and claimed ‘The world is constantly changing so why can’t idlis?”
    The idli innovator often gets inspired by his children, “My idea for pizza idlis came after my son suddenly said that he wanted to eat pizza, so instead of taking him out I just found some leftover poriyal and make a pizza ildi and he loved it.
    Besides attempting the 2,000 varieties Idli on Sunday, Iniyavan said that he would also be giving out tips explaining how to make the perfect fluffy idlis. “Many don’t know that replacing the water with tender coconut water can make the battery last longer and also make the idlis softer.

    Also, to avoid letting the batter get spoilt overnight, only the rice should be ground and the dal should be added the next day,” he explained.

    Rating: 1 out of 5.
    If you are in Chennai or visit in the future so you have to visit Mr. Eniyavan restaurant and taste a different kind of Idli.

    I have shared below mention address for this magnificent restaurant.

    Mallipoo Restaurant

    Malli Anbagam, No. 26/51, 2nd Street, B Block, Ezhil Nagar, Ezhil Nagar, Chennai-600118, Tamil Nadu, India

    Please share your experience with us.
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    How The Caltex Restaurant Meerut, Lost His Fame?

    Introduction Caltex Omelet Café Meerut

    Today I would like to share a blog on a very famous cafe Caltex late 1980’s era the cantonment town of Meerut that has lost its identity in this modernization and developing India, even though still today this cafe serves 200 types of omelet and hot coffee, service to their customer.

    About Caltex Omelet Meerut

    Mr. Agarwal’s bustling little café poised on Hill Street was just the right place for a casual stopover. He bought an icebox and started serving cold drinks and coffee to the travelers and vacationers who drove past his outlet in their Ambassadors, Fiats, and Impalas on the Delhi-Dehradun highway.

    Those were pre-bypass days. Anyone heading towards the hill stations like Mussoorie or driving towards other small towns of west Uttar Pradesh such as Moradabad or Roorkee had to drive through the historic cantonment town of Meerut.

    Famous Caltex Restaurant Clients where were Film Star / Director/ Musician / Politician

    Sometimes the stars of Bollywood, probably on a holiday or a shooting schedule, would saunter in. Yash Chopra, Feroz Khan, Johnny Walker, Bappi Lahiri, Rameshwari, Tuntun, Tom Alter – they all came.

    So did the politicians (Rajeev Gandhi) and the poet (Shahryar). In those pre-selfie times, they wrote cute, serendipitous notes of appreciation of the time spent there. Saira Bano commented, “It was a boon to travelers.” Dharmendra’s note said, “I enjoyed a very delicious cup of coffee.” “Nice coffee,” re-affirmed note Randhir Kapoor.

    OP Nayyar, one of the finest music directors in the history of Hindi cinema, said, “It was nice to have ice-cream in the sweltering heat.”The stars sipped the coffee and slurped on the ice-cream. But it was the omelets that gave the eatery.

    How the Owner Got Their Restaurant Name Caltex?

    Its name and identity. It was called, Caltex, whose name was borrowed from the adjacent petrol pump of what was then a US-owned company.

    ‘Caltex is long gone from India and now in its place stands an HP petrol outlet. But the restaurant continues to carry the same old name – the funny-sounding, Caltex of Omelette Fame, to be precise.

    USP Of The Caltex Restaurant

    At Caltex, you get 12 kinds of omelets; including masala (Rs 60), butter (Rs 70), stuffed (Rs 70), pizza (Rs 100), cheese chicken (Rs 120), and Caltex special (Rs 150). You can also go for sandwiches, rolls, burgers, and chowmein. Among the beverages, the cold coffee served in their own bottles for Rs 30 has always been popular.

    How The Caltex Restaurant Meerut Lost His Fame?

    Caltex, which enjoyed huge popularity till the 1980s, lost its traveling clientele after the Meerut bypass came up over a decade ago. “Now we get local customers only,” says Sharukh. It isn’t easy to spot the restaurant, located right opposite the huge Begum Bridge bus stand


    Even though Caltex highway cafe lost its fame. But still, Meerut local people visit this cafe in search of tasty omelet and good coffee you will not find in any other place.


    I hope you like this post please share your comments and like my post on social media.
    If you visit the cantonment town of Meerut so visit this cafe and share your experience about the food.
    I have shared below the google map location of this cafe.

    Rating: 5 out of 5.

    24 Carat sweet shop story.

    24 Carat Gold Mithai From Surat

    About 24 Carat sweet shop story.

    Today I am very happy to share such an innovative story that will blow your mind.
    This is an 84-year-old shop in Surat 24 Carat Mithai Magic. The founding stone was laid by Late Shri Dhansukhlal Mithaiwala and inherited by Mr. Kishor Dhansukhbhai Mithaiwala and Mr. Mukesh Dhansukhbhai Mithaiwala with 04 products in the year 1932.
    Now the fifth-generation operate this business Currently Mr. Rohan Mukesh Mithaiwala and Mr. Brij Kishor Mithaiwala look after the entire management of the firm.

    The entire team of 24 Carats Mithai Magic believes in ‘Atithi Devo Bhava’. Their focus is on building relations and carrying them forward for generations by providing the best quality and services.

    How the owner got the idea for making 24 Carat gold mithai

    Mr. Rohan had a silver jubilee of his shop, so his brother and he both an idea to made some interesting products.
    So they brainstorming on his idea and after finding out so many good and interesting things about eating gold. So on the festival of Raksha Bandhan 12 August 2018, they launch this sweet in the market

    How does the 4 Carat Mithai made?

    As per the owner that authentic and expensive sweet made of nuts and that is totally dry fruit mithai.
    Firstly they select the best nut to made this mithai and he buys special saffron they use in Mathai come from Spain, and the item they use in this mithai that made this sweet most expensive category that is a gold leaf (Vark) .

    What is the rate of this Mithai

    Gold Sweet – Suvarna Nargis Kalam

    24 Carats Mithai

    Gold Sweets
    24 Carats Mithai

    Product details

    Handpicked Pistachio and Nuts coated with 24 carats pure Gold leaf. 250 gm ₹ 2250 500 gm ₹ 4500 1 kg ₹ 9000

    What are the benefits if you eat the 24 Carat gold mithai

    Ayurvedic expert Mr. Ghyansham M. Patel from Surat. He told that if anybody eat gold in the form of ash or edible foil so that will help boost the human reparative system of our body is good and that helps in increases blood circulation and hemoglobin.

    In Ayurveda, if you eat gold in the form of bhasma (Ash) or vark (edible silver and gold foils on sweets) that will never harmful for your health.

    How the owner marketing this sweet in the market.

    If you invent this type of mithai there are a lot of challenges that come in front of you to introduce in the market.

    So they made different kinds of marketing strategies. They do 24-carat certification from the government body display on the boxes of mithai.

    Today if any customer buys this sweet so they put the gold certificate in the sweet box. (that certificate is a guarantee that mithai is made of 24-carat gold leaf (Vark) and a letter in which they mention the effectiveness of gold if they eat in the form of mithai.

    In that way, their product has a lot of demand in the market.

    Customer reaction about this product

    The reaction in the market is very good now they have a lot of customers who buy these sweets. Lots of customers take selfish before eat so they can show off in their friend circle and family members that they have eaten 14-carat gold mithai.
    The brand has become synonymous with the terms ‘Quality and Innovation’. Having five flagships in Surat at Parle point, Chauta Bazar, Pal, Ring road, and Varachha.

    The Indian and sweet confectionery market in India approx. Rs 70,000 crores.

    Rating: 5 out of 5.

    If you like this post please share your valuable comment in the below mention comment box.


    Introduction about coffee


    Today I would like to share my blog on the most expensive coffee and other famous coffee Indian brands in the world made in India.

    About Coffee

    Coffee grown in the forests of India, the world’s sixth-largest producer of coffee, is cultivated under thick canopies in the Western Ghats — a UNESCO World Heritage site and one of the world’s most important biodiversity hotspots. In the 2016-17 season, India produced 5.5 million bags of coffee.

    The story of coffee in India

    Coffee was introduced to India during the late seventeenth century. The story goes that an Indian pilgrim to Mecca – known as Baba Budan – smuggled seven beans back to India from Yemen in 1670 (it was illegal to take coffee seeds out of Arabia at the time) and planted them in the Chandragiri hills of Karnataka.

    India has produced the finest coffee beans in the world.

    Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are about 250,000 coffee growers in the country; 98% of them are small growers. The two well-known species of coffee grown are the Arabica and Robusta.

    Coffee production in India is dominated in the hill tracts of South Indian states, with Karnataka accounting for 71%, followed by Kerala with 21%, and Tamil Nadu (5% of overall production with 8,200 tonnes).

    Most expensive coffee in the world produced by India

    India, Asia’s third-largest producer and exporter of coffee, has started producing the world’s most expensive coffeemade from the poop of civet cat, on a small scale in Coorg district of Karnataka. It is produced from the coffee beans digested by the civet cat. The feces of this cat are collected, processed, and sold.

    Coffee from Civet Poop

    Kopi luwak is made from coffee beans plucked from civets’ feces. This is bad news for civets. It’s the world’s most expensive coffee, and it’s made from poop. Their digestive enzymes change the structure of proteins in the coffee beans, which removes some of the acidity to make a smoother cup of coffee.

    How much does a cup of Kopi Luwak cost?

    In the West, kopi luwak has become known as “cat poop coffee.” With prices ranging between $35 and $100 a cup, or about $100 to $600 a pound, kopi luwak is widely considered to be the most expensive coffee in the world.

    Civet Cat Eating Coffee Beans

    What does Kopi Luwak taste like?

    It is noticeably not bitter and is intensely aromatic. It has a complex flavor profile that is smooth, earthy, and sweet with a hint of chocolate. Please note: Due to the wild popularity of Kopi Luwak, several plantations farm raise palm civets, sometimes in deplorable conditions, to produce Kopi Luwak.

    Why is Kopi Luwak coffee so good?

    It would appear that the Luwak processing diminishes good acidity and flavor and adds smoothness to the body, which is what many people seem to note as a positive to the coffee”. Nutty, smooth, and earthy tones do sound good, but it doesn’t sound unique. In fact, there are quite a few coffees with those tendencies.

    Civet Cat POOP

    India has been 80% off Coffee export to the world.

    Coffee production states of India are dominated by South India, Karnataka is the largest producer of coffee in India followed by the new areas developed in the North East. Almost 80% of Indian coffee is exported through the Suez Canal to Russia, Spain, Netherlands, and France.

    Drinking coffee has many health benefits.

    Drinking 1 -2 cups of black coffee every day reduces the risk of cardiovascular diseases including stroke. Black coffee also reduces the inflammation level in the body. Black coffee is the powerhouse of antioxidants. Black coffee contains Vitamin B2, B3, B5, Manganese, potassium, and magnesium.

    Which coffee is made in India?

    The two main varieties of coffee viz., Arabica and Robusta are grown in India. Arabica is a mild coffee, but the beans being more aromatic, it has higher market value compared to Robusta beans. On the other hand, Robusta has more strength and is, therefore, used in making various blends.

    Best Coffee brands in India 2021 (At a Glance)

    1. Nescafe (Best Coffee in India)




    Café Coffee Day


    Tata Coffee






    The Flying Squirrel


    The Coffee Co




    Seven Beans Co.


    Blue Tokai



    Conclusion In conclusion, coffee is a better source of caffeine than energy drinks because it provides a stimulating effect without putting an individual at risk of health problems. The extensive research conducted over the years about coffee help to affirm that viewpoint.

    Rating: 5 out of 5.

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      Story Of World Famous Biryani.

      After lockdown yesterday I got the chance to eat a delicious biryani.
      So I thought about why I don’t have to research on biryani and share a post with you because everyone likes the story of world-famous biryani.

      In India a lot of cuisines and every cuisine there is a story behind it. If you love biryani so I hope you love this post also.

      Do you know my friend that Biryani (pronounced ( Bir.ja: ni:) is a mixed rice dish with its origins among the Muslims of the Indian Subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent.

      Do you know alternative names of Biriyani, Biriani, Briyani, Breyani, Briani, Biryani.
      This dish comes under the main course and the region where biryani like the most Indian subcontinent, Western Asia, Central Asia, and main ingredients Rice, Indian spices, Meat, Dahi.

      Ingredients generally used Nuts, Dried fruits, Potatoes, Variations Many.
      There is a very interesting three-theory behind the origin of biryani.
      There is a very interesting three-theory behind the origin of biryani.

      The first theory of Biryani
      According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. 
      Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

      Second Theory Of Biryani
      The second theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text (Ain-i-Akbari): it states that the word “biryani” is of older usage in India.

      Third Theory Of Biryani

      A similar theory, that biryani came to India with Timur’s invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
      Indian Cuisine Biryani on 2017 stamp of India
      As we all know the biryani is a meal in itself. Served usually with raita, or gravy by the side, like a salon that tastes great with the meal. Pickled onions and cut cucumbers as well are served along with the biryani meal.

      Most often, in many households, biryani is a special weekend meal made on Sunday afternoons for lunch.

      One interesting fact that most people don’t know that the postal department of India. India Post has released a mega stamp issue on Indian cuisine on 3rd November 2017.

      The issue consists 24 stamps(5 Rs each),5 Sheetlets (120 Rs each) ,4 miniature sheets (30 Rs each) and 4FFDCs.Sheetlets and miniature sheets are 4 in number
      1.Popular cuisine

      2.Festival cuisine
      3.Regional cuisine
      4.Bhog Prasad cuisine
      Biryani accompaniments: Mirchi ka Salan Ka Salan and Dahi chutney.

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      Various type of Biryani verities worldwide

      Kacchi biryani
      For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni.

      Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs.

      Beef biryani
      Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century.
      In the Indian subcontinent

      There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example Haji Biryani, Haji Nanna Biriyani in old. Dhaka ,Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities

      Kolkata biryani
      The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the Idaho based marinade for the meat which is cooked separately from rice.
      Hyderabadi biryani
      Hyderabadi Biryani is one of India’s most famous biryanis; some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Biryani, Hyderabadi biryani developed under the rule of Asaf Jah, who was first appointed as the governor of Deccan by the Mughal emperor Aurangzeb.

      Dhakaiya Haji Biriyani
      The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji Biryani is a favorite among Bangladeshis living abroad.

      Delhi biryani
      The Delhi version of the biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes.

      Sindhi biryani
      The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat. 

      Thalassery biryani
      Thalassery biryani is the variation of biryani found in the Indian state of Kerela. It is one of the many dishes of the Malabar Muslim community, and very popular. The ingredients are chicken, spices and the specialty is the choice of rice called Khyma. Khyma rice is generally mixed with ghee. Although a large number of spices such as mace, cashew nuts, sultana, raisins, fennel, cumin seeds, tomato, onion, ginger, garlic, shallot, cloves, and cinnamon are used, there is only a small amount of chili (or chili powder) used in its preparation.

      Ambur/Vaniyambadi biryani
      Ambur/Vaniyambadi biryani is a type of biryani cooked in the neighboring towns of  Ambur and Vaniyambadi in the Vellore district of the northeastern part of Tamil Nadu which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area.

      The Ambur/Vaniyambadi
      biryani is accompanied by ‘dhalcha,’ a sour brinjal curry and pachadi’ or raitha, which is sliced onions mixed with plain curd, tomato, chilies, and salt. It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.

      Chettinad biryani
      Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry leaves.

      Bhatkali/Navayathi biryani

      This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian bread. In Bhatkali biryani the meat is cooked in an onion and green chili-based masala and layered with fragrant rice.

      Memoni/Kutchi biryani
      Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat Sindhi region in India and Pakistan. It is made with lamb, Dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

      Dindigul biryani
      The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.

      Bohri biryani
      The Bohri biryani, prepared by the Bohrisis flavored with many tomatoes. It is popular in Karachi.

      Kalyani biryani
      Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.

      Degh Ki biryani
      Degh ki biryani is a typical biryani made from small cubes of beef or mutton.

      Sri Lankan biryan
      Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is Buryani, a colloquial word generated from Buhari Biryani.

      Rawther biryani
      This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared byRawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from malabar biryani.
      Outside the Indian subcontinent

      Western Asia
      Afghan biryani
      Malaysia and Singapore
      South Africa

      Rating: 1 out of 5.

      Rating: 2 out of 5.


      Do you know About Paratha?

      Introduction Of Paratha

      While eating my breakfast last week, my wife prepares a very tasty paratha with alloo ki sabzi and Rita. So I thought we eat Pratha’s most fabulous dish most of the time but we don’t know anything about it.

      Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.

      History Of Parathas

      A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple.
      The Chalukya king Someśvara III (r. circa 1126 to 1138 CE) is known to have written an encyclopedic book on called Mānasollāsa, or ‘That Which Delights The Mind’. In the section devoted to the culinary arts, he mentions the pūraṇa, a flatbread made of wheat flour and stuffed with jaggery and gram paste.

      This dish was the precursor to the modern hōl̥ige/obbaṭṭu of Karnataka and the pūraṇ-pol̥ī of Maharashtra and Gujarat, now stuffed with boiled chana, jaggery and coconut.

      I’m sure regional variations of the sweet-dish exist in other parts of the country. The book also describes other variations of stuffed wheat parathas like veṣṭika (a wheat-flour preparation stuffed with chana and spices such as cardamom and black pepper), maṇḍa/maṇḍaka and polika. The latter was similar to the pūraṇa and when stuffed with savoury preparations, was called angarapolika.

      The maṇḍaka, a large paratha stuffed with sweetened pulse paste and baked on an inverted pot, is probably much older and dates to the timeline of Classical India.

      This is the precursor to the maṇḍigē or māṇḍē popular in northern parts of Karnataka.

      The Gujarati text Varanaka Samuchaya, written around the year 1520 CE, mentions that spicy parathas like the mēthī-thēplās were made from wheat flour and were eaten with rāita.

      Anyway, the potato and cauliflower-like chilies — aren’t native to India and our ancestors didn’t eat the aloo and gobi parathas that some of us, moi included, are so fond of. This doesn’t mean that some enterprising Indian chef didn’t make spicy stuffed parathas from other Indian vegetables and spices, though.
      Do you know in which part of Paratha is famous?

      Potato paratha (aloo paratha) Alternative names Paratha, paraunthi, palata, porota, forota, farata, parontay, prontha

      Place of origin :- India

      Region or state:- Indian subcontinent and Southeast Asia
      Associated national cuisine India, Bangladesh, Pakistan, Nepal, Sri Lanka, Maldives, Myanmar.