little h kitchen 

Paneer tikka or Paneer Soola or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tando

Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal (bl

The name is derived from Persian Shekarpareh. Shankarpali is eaten in India

Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served

Shabhalep, also known as sha phaley, is a Sikkim and Tibetan dish of bread stuffed with seasoned meat and cabbage, which is then fashione

Dāl bhāt is a traditional meal originated from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew

A typical pancake made from finger millet locally called Kodo in sikkim, served with different varieties of pickles.

Kanika is an aromatic sweet rice dish. It is an Odia dish traditionally prepared during festivals and pujas.

Pakhaḷa is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi.

Chungdi is the local name for prawns and Chungdi Malai is Odisha’s delicious creamy coconut and prawn curry.

Khichdi was the inspiration for Anglo-Indian kedgeree

Santula is a mixed vegetable curry from Odisha.

Panipuri or Gupchup is deep-fried breaded sphere filled with potato, onion, or chickpea. It is a common street food in the Indian subcontine

Dalma was invented by the Savaras tribe in Odisha. They used to add locally grown vegetables and pulses like – brinjal, papaya, elephant foo

Aikibeye is a spicy non-vegetarian dish comprising of mustard leaf and Colocasia roots. It is cooked in very little water and salt.

Hinkejvu is a simple staple dish from Nagaland that is often prepared in households. It is made with colocasia, shredded cabbage leaves, mus

Galho, also known as Zawo, is a popular Naga food made from a mixture of rice, vegetables and various meats. It is usually served simple tha

Nap Naang is a exotic pudding recipe from the North Eastern state of Nagaland which tastes absolutely lip-smacking.

It is a steamed rice cake made from powdered rice and is often served during public celebrations and other occasions .

The golden brown crispy rice pairs well with a range of meat dishes and provide a pleasant relief from the spiciness of Meghalayan cuisine.