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.
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.
Mutton korma--the kind of dish that can be enjoyed only if it has its characteristic fat floating around it! Tender meat marinated in yogurt and spices and cooked in an onion mixture. A traditional recipe from Uttar Pradesh.
A simple yet delightful sweet. Three simple ingredients make for this popular Indian sweet native to Uttar Pradesh.
Vegetarian koftas in a rich gravy. Smooth and soft these koftas are made with khoya, therefore quite rich!
Whole green gram cooked in classic spices.
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.
Lentil pakoris dipped and fried in yogurt based gravy.
Your favorite vegetables cooked in a luscious cashew nuts and khoya gravy. Kaju curry is a Lucknawi delight.
Jackfruit may look intimidating, but tastes delicious and is rather simple to make. Jackfruit cooked with a variety of masalas. Simple flavors, great taste!
Mashed cauliflower/gobhi rolled in a bed of ingredients.
Matar (peas) cooked tender in asafoetida, cumin seeds, mango powder and whole red chilies.
This potato sabzi is eaten during fasts. Normal salt is replaced with sendha namak or rock salt.
Torai cooked in a variety of spices.
A toss up of bitter gourd rounds, curd and spices.
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.
A unique combination made into a `daal' like preparation with spinach, besan and moong dal.
An easy, light and refreshing potato curry with a yogurt base.
Fried potatoes cooked in spice rich yogurt gravy.