A dish from Uttar Pradesh, chaulai ka saag is usually eaten with makki di roti or paranthas. It is also known as Amaranth leaves and is a great source of vitamin A, folate, vitamin c, iron etc.
Chef Marut Sikka takes us to the farmlands of eastern Uttar Pradesh, as he shares with us the recipe of 'Bhindi Ka Salan'. Crisp fried bhindi in a zingy gravy.
Vegetarian koftas in a rich gravy. Smooth and soft these koftas are made with khoya, therefore quite rich!
This recipe was sent in by one of our viewers of Aditya Bal's Chakhle India. She shares with us the traditional tehari recipe from Uttar Pradesh.
Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.
Aditya sets up his kitchen, the panoramic vista of Varanasi bustling behind him and tosses up some delicious Benarasi ghugni! The recipe of which is age old, of course! Served with piping hot poori or kachori.
A gravy dish with yogurt and mango. Light and quick to make.
A simple yet delightful sweet. Three simple ingredients make for this popular Indian sweet native to Uttar Pradesh.
Balushahi is an traditional North Indian flaky dessert made with maida and deep fried in ghee.
Indulge in the true flavors of local ingredients and relish the tastes from the most fascinating northern state, Uttar Pradesh which boasts of an array of vegetarian and non-vegetarian delights.The cuisine of Uttar Pradesh is just as diverse as its geography. Ranging from every day classics like sab...