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FAMOUS HOLI FESTIVAL TRADITIONAL FOOD

Hi,

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

Rajblog5.com/famous-holi-festival-traditional-food/Ghujiya

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

Rajblog5.com/famous-holi-festival-traditional-food/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.

Lassi

Rajblog5.com/famous-holi-festival-traditional-food/Lassi

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

Rajblog5.com/famous-holi-festival-traditional-food/ 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

Rajblog5.com/famous-holi-festival-traditional-food/thandi

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

Rajblog5.com/famous-holi-festival-traditional-food/ 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

Rajblog5.com/famous-holi-festival-traditional-food/kachori

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.

Malpua

Rajblog5.com/famous-holi-festival-traditional-food/malpua

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

Rajblog5.com/famous-holi-festival-traditional-food/ 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

Rajblog5.com/famous-holi-festival-traditional-food/namak-pare

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

Shakarepare

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“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.

Conclusion

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.

    Hi,

    Welcome to  www.rajblog5.com  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.

    Snacks

    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).

    Lunch

    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.

    Desserts

    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

    Conclusion

     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)
    Languages
    Apatani • English • Hindi
    Religion
    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)
    Languages
    Nyishi
    Religion
    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

    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.

    Momos

    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.

    FAMOUS FESTIVAL of NAVARATRI in INDIA

    Introduction

    Navaratri is a Hindu festival that spans nine nights and is celebrated every year in the autumn. It is observed for different reasons and celebrated differently in various parts of the Indian cultural sphere. Theoretically, there are four seasonal Navaratri.

    About Story Of Navaratri Festival

    The festival is associated with the prominent battle that took place between Durga and demon Mahishasura and celebrates the victory of Good over Evil. These nine days are solely dedicated to Goddess Durga and her nine Avatars – the Navadurga. Each day is associated with an incarnation of the goddess: Day 1 – Shailaputri.

    What is special about Navratri?

    Navratri, (Sanskrit: “nine nights”)in full Sharad Navratri; Navratri also spelled Navaratri; also called Durga Puja, in Hinduism, a major festival held in honor of the divine feminine. 

    Navratri occurs over 9 days during the month of Ashvin, or Ashvina (in the Gregorian calendar, usually September–October).

    What are the Nine days of Navratri?

    Over the course of the nine days, the different avatars of Goddess Durga are honored They are Goddess Shailputri (Day 1), Goddess Brahmacharini (Day 2), Goddess Chandraghanta (Day 3), Goddess Kushmanda (Day 4), Goddess Skandamata (Day 5), Goddess Katyayani (Day 6), Goddess Kaalratri (Day 7), Goddess Mahagauri (Day 8) …3 days ago.

    Which day is for Durga Maa?

    This year, Navratri starts on October 17 and all the nine days signifies each form or avatar of Maa Durga. The first day is observed to celebrate Goddess Shaiputri, who is the first avatar of Nava Durga. Shailputri is also known as Bhavani, Parvati, or Hemavati and has a beautiful, earthly essence among all.2 days ago

    What should we do in Navratri?

    Navratri brings along with itself an opportunity to fast and worship the supreme Goddess Durga. If you fast during the entire duration of Navratrimake sure you are feeding yourself healthy food items. Eat fruits, makhana, kuttu dosa, Samak rice, and baked potatoes.
    2 days ago

    Which Colour we wear in Navratri?

    To represent brightness, happiness, and energy, one should wear an orange color on this day. This day is dedicated to Goddess Skandamata. The day represents purity and one should wear white color. The day is dedicated to Devi Katyayani and the color for this day is red.4 days ago

    What should we not do in Navratri?

    01:- Navrati is a nine-day long festival.
    02:- ​Cutting your nails and hair.
    03:- Avoid Eating non-veg foods.
    04:- ​Avoid slicing lemon.
    05:- ​Avoid fried foods.
    06:- ​Fasting during Navratri is a ritual.
    07:- Avoid your sleeping habit in the afternoon.
    08:- ​Take care of Akhand Jyoti.
    09:- ​Should avoid using leather products.
    10:- ​Take care of the Kalash.
    11:- ​Be polite and gentle.

    Can we eat non-veg in Navratri?

    Navratri is Durga Puja and for Bengali people, it is a celebration time. they eat only nonveg during Durga Puja and not only that they even sell nonveg food in or near their pandals. 

    Mostly all over India serve only vegetarian food as prasad or bhog.

    Best Navaratri Food.

    1.  Sabudana Khichdi,
    2. Kuttu Ka Dosa.
    3. Singhare Ke Atte Ka Samosa.
    4. Aloo ki Kadhi.
    5. Low-Fat makhana kheer.
    6. Banana Walnut Lassi.
    7.  Arbi kofta with mint Yoghurt Dip.
    8. Vratwale Chawal ka Dhokla.
    9. Kebab -e – Kela.
    10. Sonth ki Chutney.
    11. Vratwale paneer Rolls.
    12. Vratwale Aloo rasedaar.
    13. Kuttu ki poori.

    Rating: 5 out of 5.
    Nitin Raj

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    I hope hope you like this article. Please share your views and comments and like us on Facebook and on twitter, Instagram.

    DO YOU KNOW A VILLAGE OF Chef OF KALAYUR

    Introduction.

    Today I would like to share the story of a village which is located in the Indian states of Tamil Nadu. This village is famous for its 200 male chefs. Today I would like to share the story of a village which is located in the Indian states of Tamil Nadu. This village is famous for its 200 male chefs. Kalayur is a foodie’s paradise they have a 500 years old history of cooking food. In this village, every male person is a cook and they prepare mouth-watering food.
    Do You Know A VILLAGE OF Chefs

    About The Village Of Male Chefs.

    Tamil Nadu is a beautiful state with temples, beaches, hill stations, and historical monuments. One such place which has gained popularity amongst local tourists and is famous all over the region is Kalayur.
    Kalayur village is known as the village of a male chef. This village is located 25 km towards the north of Ramanathapuram and 9 Km from Paramakakkudi in Tamil Nadu. In the Kalaiyur village total population of 1406 of which 712 are males and 694 are females as per the 2011 Census of India. The Kalaiyur has a total of 356 Families residing in Kalayur.

    Want To Become A Chef In Kalayur.

    It is not an easy thing to become a chef in Kalayur, where the standards are already quite high. Senior cooks made entry-level criteria, for a fresher cook has to start his training as early as possible.
    Senior cooks trained to build a strong foundation by teaching the basics first-chopping vegetables, gathering the freshest ingredients from the fields, and more. As one makes steady progress, and new fresher cooks learn to prepare more and more dishes.

    How Much Time To Become A Head Chef In Kalayur?

    At least 10 years, after which, the cook is ready to lead his own team.
    these cooks are that they do not cook for their own family.
    Women of the house as in any traditional Indian family cook food in homes.

    Where You Can Relish The Food Made By Kalayur Chef?

    If you are wondering if you too can relish the food by these experts, you can visit the holy shrines in Tirupati, Chennai, or Madurai to savor the food cooked by them. You can also try your luck by making a trip to the village.
    DO YOU KNOW A VILLAGE OF MALE COOKS?

    How Origin Of Cooking Kalayur Village?

    This was starts about 500 centuries ago. As you know castism is everywhere in India so that in this village also at that time wealth and an upper cast of Reddiar caste tradesmen living in the region gave the job of cooking to Vaniyars to a lower caste who are good with culinary arts they lots of secrets food recipes other than the Bhramin cooks they only know cooking compare any other jobs, as farming was not profitable in that day so they developing skills in cooking and refine it and they are best in the cooking segment.

    Best time to visit this food paradise.

    October till February, there are intermittent rains in November and December.

    But the best time to visit Tamil Nadu is during the winter months, especially for sightseeing and exploring the cities. The beaches are lovely, and the water is not too cold.

    Kalayur Chef Are Very Famous Chef In South India

    Today, the much-in-demand male cooks of Kalayur travel for six months throughout South India and cook mouth-watering fare for one and all. On other days, they prepare a wedding or birthday feast. And guess what, if they are provided with all the ingredients, the cooks can prepare the feasts for a thousand people in merely 3 hours!

    How to reach Kalaiyur village.

    By Air: The nearest airport to Kalayur is located in Madurai at a distance of about 90 km. Once you have reached the airport, you can either hire a direct cab or catch a direct bus to Kalayur.

    By Rail: As Kalayur doesn’t have its own railway station, you can take a direct train to Ramanathapuram railway station and then from there, a cab or bus to Kalayur. The distance between the railway station and the village is 30 km.

    By Road:
    Kalayur is well connected to other cities and towns by road and hence, it can be easily accessed by road.

    Conclusion.

    Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. 

    This village is famous for its 200 male cooks. Kalayur is a foodie’s paradise, where food almost tastes like nectar. They have a 500 years old history of cooking food.

    At least 10 years, after which, the cook is ready to lead his own team.

    In my opinion, you have to visit this place and share your views with us.

    Rating: 1 out of 5.
    Nitin Raj

    Hi ,
    I hope hope you like this article. Please share your views and comments and like us on Facebook and on twitter, Instagram.