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Indian cuisine is bread heaven. Along with over-the-top delicious rice, meat, and vegetable dishes, Indian cuisine is known for its leavened and unleavened flatbreads.  Indian bread is made on the stovetop, baked, fried, and roasted on a tandoor (clay oven). Indian bread is recognized for making Indian cuisine extraordinary and unique from other cuisines around the globe. Indian curries and gravies are incomplete without bread. Indian bread enhances the cuisine to a substantial degree. 

Indian cuisine is known to be versatile, diverse, and regional. There are over a dozen different types of Indian bread.  In India, they vary from region to region. Every region has its own twist to the classic. We have compiled a list of popular Indian bread and how you should eat them.

1. Roti

Roti is also known as chapati.  An everyday staple in every Indian household. Roti can be eaten with just about anything. This round-shaped unleavened flatbread is made with simple ingredients like whole wheat flour, salt, and water on a flat tawa (griddle). Nothing beats the taste of garam (hot) roti off the stove. Fresh rotis are available at Patel’s fresh kitchen located inside the Patel Brothers store.

2. Paratha

Golden-Brown in color, this crisp and flaky delicacy is everyone’s favorite weekend breakfast item. Paratha is often dipped in chai and eaten. Additionally, paratha is paired with a veggie omelet. This square-shaped unleavened flatbread is made with whole wheat flour, salt, water, and ghee. The dough is divided into medium-sized balls and rolled with a rolling pin. It is then layered with ghee and shallow fried on each side.  

Stuffed parathas come in delicious variations like aloo (potato) mooli (radish), gobi (cauliflower), and cheese. Stuffed parathas are often accompanied by achar, yogurt, and various chutneys.

3. Puri

Puri is a soft and fluffy fried unleavened bread made with flour, water, salt, and oil. This round-shaped dough inflates when it strikes hot oil. The result is a puffed-up golden crispy ball. Puri is commonly served for breakfast along with chana masala and potato curry. 

Puri is often eaten with famous Indian desserts like halwa and kheer. Puri is a popular flatbread that is a must-have during religious festivals and special occasions.

4. Naan

Naan is the most popular leavened flatbread in India. The dough is prepared with all-purpose flour, yeast, milk, baking powder, baking soda, and yogurt. Soft and buttery bread is the only way to describe it.  The dough is divided into baseball-shaped balls and placed into a tandoor oven. 

The varieties of naan are plentiful and some popular types include butter naan, onion naan, chili cheese naan, and keema (minced meat) naan.

5. Dosa

Dosa is a thin lacey crepe made with fermented rice and lentil batter.  It’s a giant crispy crepe and is a breakfast favorite in South India. The most popular type of dosa is masala dosa, a savory crepe filled with spicy potato mash made with potatoes, spices, onions, and curry leaves. Other varietes of dosas include neer dosa, rava dosa, and pesarattu dosa. Dosa is served with vegetable sambar and coconut chutney. Dosa is a delicious creation.

6. Bhakri

Bhakri is among the most popular bread in Gujarat, Rajasthan, and Maharashtra. It is made with millet flour cooked over a hot tava (griddle) and brushed with ghee. Bhakri is a specialty dish that is hearty and nutritious. Bhakri is thicker than a roti.  Bhakri is accompanied by yogurt, thecha chutney, or baingan bharta (eggplant curry).

7. Thepla

Methi thepla is the most common and is freshly made daily at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs.  Other types of thepla include mooli and lauki (bottle gourd). Thepla is served with yogurt, chutney, or pickle (achar).  Thepla is the go-to flatbread to carry when traveling. 

Additionally, each of these bread tastes delicious on its own. Bread is an essential part of an Indian meal. The heart of Indian cuisine lies in its delightful variety of bread. The diversity of Indian bread is a true testament to the richness and greatness of Indian cuisine.

Indian snacks are a vibe, from crunchy to salty to sweet, Indian cuisine has them all. Indians love their snacks, and almost every household has its own favorite that they stock in their pantry. Indian moms love to carry a stash of their family’s favorite Indian munchies when they travel anywhere. 

A snack to fit every mood. You no longer have to travel to India to stock up on all of your favorite Indian snacks. Patel Brothers is an Indian snack heaven, you can find everything and anything there. With endless options for must-have Indian snacks to try, we have put together our top picks of snacks to buy at Patel Brothers:

1. Swad Bombay Mix

This is also known as chiwda or chevdo. Bombay mix is a crunchy and savory snack. This delicious delicacy is a mix of spicy dried ingredients consisting of nuts, lentils, puffed rice, and gram flour balls. Bombay mix is usually served with chai. Chiwda is a must-have in every Indian household pantry. A burst of flavor hits you upon the first bite, it's hot and fiery.

2. Swad Masala Banana Chips

Banana chips are a popular snack in South India. Thinly sliced bananas are deep-fried in palm oil. It is seasoned with spices such as red chili powder, dried raw mango powder, coriander, cumin, clove, cinnamon, and fennel seeds. Banana chips have the best combination of both sweet and spicy flavors.

3. Swad Masala Papdi

Masala Papdi is a fried thin crispy cracker made out of gram flour, salt, water, and speciality spices. The kneaded dough is rolled into a thin square shape and deep fried.  Masala papdi is served with an array of chutneys such as mint chutney, tamarind chutney, or mango chutney for dipping. It is also added as a topping on chaat, bhel puri, or sev puri. Masala papdi is an out-of-the-world snack with a well-balanced crunch and spice.

4. Kurkure Masala Munch

Kurkure is the Indian version of chips. It has a distinctive crunch and texture. Made from cornmeal and rice flour, and flavored with a blend of spices, such as red chili powder, amchur powder, coriander powder, garlic powder, and ginger powder. Other exciting and bold flavors include green chili, chili chatka, Hyderabadi hungama, and naughty tomato. Once you open a bag of kurkure, you can’t stop until it's finished.

5. Janaki Spicy Peanuts

Peanuts are roasted and seasoned with a blend of various spices. Spicy peanuts are the favorite snack to accompany a cold drink. Spicy peanuts can also be used as a topping for salads or can be added to chaat or bhelpuri for an extra burst of flavor.  If you are a fan of munching on dry nuts, spicy peanuts are for you. They make for a perfect everyday on-the-go snack.

6. Vijaya Chakali

This snack is also known as Chakli or Chakkuli. Chakali is a spiral-shaped crunchy snack made from rice flour, gram flour, and lentils.  Spices such as coriander powder, cumin powder, sesame seeds, red chili powder, turmeric, and asafoetida powder are added to the dough. Deep fried to golden perfection, chakali is a popular Diwali snack and is often shared with family and neighbors. Chakali is an explosion of flavor in every bite.

7. Methi Thepla

Methi thepla (thin spiced flatbread) is freshly made every day at Patel’s Fresh Kitchen inside the store. Methi thepla is made by using methi leaves (fenugreek leaves) and a combination of flour such as wheat flour and gram flour and various spices and herbs. Methi thepla is served with yogurt, chutney, or pickle (achar). Methi thepla is a staple to bring while traveling as it can be kept at room temperature for a few days.

Some delicious snacks available daily at Patel’s Fresh Kitchen include baked samosas, veggie pastry puff, vada pav, and paneer pav.

All of these snacks can be eaten on the go or can be served with chai or coffee. Indian snacks are appetizing, lip-smacking, and delightful. When it comes to flavorful and unique snacks, Patel Brothers has something for everyone. Find all of the delicious Indian snack favorites at your local Patel Brothers - we have over 50 locations, find one near you!

Indian cuisine is one of the greatest cuisines on the planet. It has gained its long-awaited momentum, and now Indian food is available in the smallest towns around the world. Undoubtedly, Indian cuisine is scrumptious and full of flavor. For the first timers, picking out which Indian dish to try can be overwhelming as the cuisine is enormously diverse and the options are endless. 

A recent Tiktok trend of trying Indian food has gone viral, and people are jumping on the bandwagon with their reviews of Indian food all over social media.  With endless options for must-have Indian foods to try, we have put together our top picks of foods to try at an Indian restaurant:

1. Papad (also known as Papadum)

Papad is an Indian version of a tortilla chip. It is a fried thin crispy cracker made out of gram flour which comes in all sorts of sizes and flavors. The dough is made with gram flour, salt, water, and cumin seed. The kneaded dough is rolled into a thin circular shape and deep fried. Indian restaurants will serve papad as an appetizer with an array of chutneys such as mint chutney, tamarind chutney, or mango chutney for dipping. 

Papad is the perfect crunchy appetizer, once you start eating papad, you can’t stop until it’s finished!

2. Samosa

Samosa is a triangular-shaped fried pastry filled with a spicy mixture of potatoes and green peas. Samosa is one of the most popular snacks in South Asia and is also commonly served with chai. 

Samosa is very versatile as it can be either vegetarian or non-vegetarian. Other popular samosa flavors include keema samosa which can be either beef or chicken, chana dal samosa, tandoori paneer samosa, and cheese and spinach samosa. Samosa is always paired with mint chutney, a dipping sauce made with mint, cilantro, green peppers,  garlic, and cumin seeds. 

Samosas are served hot,  crunchy, flaky, and full of aromatic flavor. 

3. Chicken Tikka Masala

Boneless chicken is cubed and marinated with yogurt, ginger garlic, and spices such as paprika, red chili powder, cumin powder, coriander powder, and tikka masala. The marinated chicken is placed onto skewers and grilled  (or charred) to perfection. The chicken is then added to a luscious sauce made out of tomato paste, onions, spices, and cream. It is garnished with fresh garam masala and cilantro. 

Chicken Tikka Masala is served with basmati white rice or naan. It is rich, smoky, and creamy and will leave your stomach feeling satisfied. 

4. Daal Makhani

Makhani means “buttery”. Unlike other dal recipes which are relatively easy to make, dal makhani is one of those dishes that are made on special occasions and is time-consuming. The taste is heavenly and completely worth the time.

Kidney beans and Black Gram lentils are soaked overnight. They are slow-cooked together until soft. The dal is then added to a creamy sauce. It is prepared with a generous amount of butter, ginger garlic paste, tomatoes, onions, and spices such as cumin seeds, red chili powder, turmeric, cinnamon stick, bay leaf, and cardamom. 

Fresh cream and kasuri meethi (dried fenugreek leaves) are added, and the dal is set to simmer for a few minutes. Finishing touches are given to the dal by adding a smokey flavor using the dhungar method. Dal Makhani is served with cumin rice, roti, or naan, and is one of the most beloved lentil dishes in India. Its flavor is buttery, creamy, delectable, and divine.

5. Garlic Naan

Naan is the most popular leavened flatbread in India. The dough is prepared with all-purpose flour, yeast, milk, baking powder, baking soda, and yogurt. Soft and buttery bread is the only way to describe it.  The dough is divided into baseball-shaped balls and placed into a tandoor oven. The naan is topped with a garlic butter sauce before serving. Naan is served with all Indian curries, sabzis (vegetables), and dals.

The varieties of naan are plentiful and some popular types include butter naan, onion naan, chili cheese naan, and keema (minced meat) naan. 

6. Gulab Jamun

No Indian meal is complete without dessert. Gulab Jamun is a soft and melt-in-your-mouth dessert. This deep-fried ball-shaped treat is made from milk solids, flour, and sugar. Once deep-fried and brown, it is soaked in a sticky syrup that consists of sugar, cardamom, saffron, and rosewater for a few hours. Gulab Jamuns are served warm. 

Other delicious must-have desserts include gajar halwa (pudding made by slow-cooking grated carrots in ghee, milk, sugar, and cardamom), and kheer (rice pudding made with full-fat milk, sugar, and cardamom and nuts). 

We hope that this list will help you navigate the epic Indian food scene. Although traditional Indian food can be on the spicier side,  you can always ask the restaurant to make it at your desired spice level. 

Indian cuisine is truly a foodie’s paradise and guarantees to tantalize your taste buds. Trying Indian food is an experience in itself and one that will keep you going back for more.  It is always a great idea to experiment with your taste buds and try foods that you have never tried before. What better way to start than with Indian cuisine!

Blazing with flavorful combinations, Pakistani cuisine takes you on a culinary experience that enlivens your tastebuds. Pakistani cuisine is a melting pot of cuisines from around the globe. Pakistani food has the most extraordinary mix of taste and flavor. It truly stands out from all other cuisines around the world. 

What is Pakistani Cuisine?

Pakistani cuisine is an amalgamation of regional culinary traditions from the Mughlai, Aryans, Scythians, Persians, and Turks. Pakistani cuisine adopted culinary practices of other cuisines while adding vital elements of its own. Pakistani cuisine is diverse as the country’s culture and population and in every corner of the country, you will discover a unique dish to try. 

Each province of Pakistan has something tasteful and delightful to offer. The level of spicy varies depending on the part of the county. The provinces of Sindh and Punjab offer a variety of tangy and spicy dishes. On the other hand, Balochistan and Khyber Pakhtunkhwa offer milder-tasting dishes.

Though the cuisine may be mainly non-vegetarian, it offers delicious vegetarian dishes. Popular spices in Pakistan include garam masala, coriander powder, cumin, brown cardamom, green cardamom, clove, mace, and nutmeg. Some vegetables commonly found in Pakistan cuisine include bitter gourd, okra, eggplant, potatoes, mustard greens (sarson), cauliflower, and cabbage. Fruits that are locally grown in the country include mangoes, guava, Indian blackberry, pomegranate, oranges, lychee plums, apricot, and papaya. 

Unlike other South Asian cuisines, Pakistani cuisine is more bread-based. Bread is served with all types of curries. There is an extensive variety of bread. Some well-known types of bread include roti, paratha, taftan, shermal, kulcha, and tandoori naan. 

Pakistani cuisine is known for its succulent barbecue dishes. Different types of meats are marinated in different blends of spices and seasonal herbs and grilled on a tandoor (large clay oven). The result is fiery, smokey, and flavorful. Top delicious Pakistani BBQ dishes include chicken tikka, seekh kabab, and malai boti. 

Let’s dive in and look at some of the dishes that Pakistani cuisine has to offer:

1. Biryani

Biryani is every Pakistani’s favorite Friday food. Biryani is perhaps the most festive dish in Pakistani cuisine. No wedding celebration is complete without biryani.

First, meat curry is fully cooked with ginger garlic paste, yogurt, tomatoes, fried onions, dried plums, pre-made biryani masala, and spices such as chili powder, turmeric powder, garam masala, cardamom,  and cumin powder. 

Lastly, the meat curry is layered with boiled potatoes and pre-cooked rice topped with fried onions, mint, cilantro, saffron milk, and green chilies. Biryani is covered and steamed for about 10 to 15 minutes. Biryani is served with raita chutney (yogurt sauce made with yogurt, cumin, green peppers, mint, and cilantro).  Biryani is aromatic, flavorsome, and divine. Nothing hits the spots like a plate of good biryani. 

2. Chicken Karahi 

Originating from the Khyber Pakhtunkhwa region of Pakistan, karahi is traditionally cooked on a big wok also known as Karahi in Urdu. Karahi is a tomato and ginger-based, thick masala curry. Karahi is a relatively easy and quick dish to prepare. 

In a heated oil pan, chicken is cooked with fresh ginger garlic paste until golden brown. Chopped tomatoes and simple spices such as coarsely crushed black pepper, cumin powder, coriander powder, and paprika are added. The chicken is cooked on high heat for about 20 minutes or until the oil separates. A dollop of butter is added before garnishing. Karahi is garnished with julienne ginger, green chilis, and cilantro. 

Karahi is usually served with fresh tandoori naan or paratha.  Karahi is peppery, sapid, saporous, and spicy. 

3. Halwa Puri 

A weekend favorite, halwa puri is known as the breakfast of champions in every Pakistani household. 

This breakfast platter consists of aloo cholay, spicy and tangy potato and chickpea curry made with spices like red chili flakes, ajwain, mustard seed, nigella seed, cumin, fenugreek seed, and amchur powder (mango powder). Sweet dense pudding known as suji halwa is made with ghee, semolina, sugar, green cardamom, and nuts. Lastly, puri,  which is soft and fluffy fried bread made with flour, water, salt, and oil.

Halwa puri is a perfect combination of a savory and sweet meal. 

4. Lassi

Lassi is a creamy and frothy traditional Punjabi cold drink. There are many variations of lassi ranging from namkeen (salty) to meethi (sweet). Namkeen Lassi (salty lassi) is a blend of yogurt, salt, and cumin.  It is usually consumed after a heavy meal. 

Meethi Lassi (sweet lassi) is a blend of yogurt, milk, and sugar. Additionally, there is also flavored lassi in which fruits and herbs are added. Be sure to check out some of our rich and luscious lassi recipes: Punjabi Lassi, Strawberry Lassi, Mango Lassi, and Pumpkin Lassi.

Lassi is one of the most popular beverages in Pakistan. Lassi tastes heavenly on a hot summer day. 

During the last decade, Pakistani cuisine has become increasingly popular and has gained a massive following, therefore, putting  Pakistani food on the global map. Whether it is trying a new dish at your local Pakistani restaurant or recreating a Pakistani recipe in your kitchen, there are endless options of delicious dishes for everyone from all walks of life to experience. With its variety of flavorful dishes, Pakistani cuisine is guaranteed to please any palate.

Bengali food is one of India’s most celebrated cuisines, known for its myriad of extraordinary dishes. This cuisine is heaven for seafood lovers but equally offers flavorsome and appetizing vegetarian dishes.

What is Bengali Cuisine?

Bengali cuisine is the culinary style of Bengal that consists of the country Bangladesh and the Indian state of West Bengal. The region’s history and climate have a major influence on the food. In addition, Bengali cuisine was influenced by Arabic, Persian, and Mughali food.

West Bengal and Bangladesh share many similarities but also inherent differences.  West Bengal has a heavy population of Hindus that are mainly vegetarians. Bangladesh has a predominantly Muslim population who  are non-vegetarian. Therefore, Bengali cuisine is a mix of vegetarian and non-vegetarian dishes.

Rather than food being served all together, Bengali cuisine follows a multi-course tradition where food is served course-wise, usually in a specific manner.  It resembles the à la russe style of French cuisine where food is brought out in sequence and served in portions. The cuisine is divided into four different types of dishes, charbya (food that is chewed), choṣya (food that is sucked),  lehya (foods that are licked), and lastly peya (drinks).

Fish and rice are a staple in Bengali cuisine. The two most sought and popular fish dishes include hilsa and rohu. There is heavy use of mustard oil which adds a pungent flavor to Bengali dishes. Bengali cuisine uses a unique blend of spices called paach phoron. Panch phoron translates to “five spices”. This mixture is made of equal parts of five whole-seed spices: mustard seeds, nigella seeds, fennel seeds, fenugreek seeds, and cumin seeds.  This spice blend is used in most Bengali dishes, making them very aromatic and flavorful.

From starters to main entrees to desserts, Bengali cuisine has it all. We strongly recommend that you try the following Bengali delicacies:

1) Shukto

Shukto is a vegetable medley cooked in mustard and poppy seed gravy, usually served at the beginning of the course. Shukto has different variations and can be prepared in many ways. It is often made with bitter gourd, sweet potatoes, green bananas, papaya, eggplant, drumsticks, and beans. First,  the vegetables are boiled and set aside. In a pan, bay leaf, ginger, red chili pepper, green chili pepper, turmeric, panch phoran spice mix, and paste made of poppy seeds and mustard seeds are cooked thoroughly together. 

Milk is added to the cooked vegetables and brought to a boil.  Shukto is served hot with roasted cumin seeds and ghee on top. Shukto tastes bitter and has an acquired taste.

2) Macher Jhol

Mach refers to fish and jhol refers to gravy-based curry. This is a spicy and simple fish curry. It is normally made with lakewater fish, however, it can be made with cod, salmon, or halibut.  First,  fish is marinated with salt and turmeric for a few hours. The fish is fried in mustard oil and set aside. The gravy is prepared with onions and tomato, and ginger garlic paste along with spices such as nigella seeds, turmeric, red chili powder, cumin powder, and coriander powder.

Once the gravy is ready, fried fish is added with a pinch of sugar and cooked for about 10 minutes. It is garnished with slit green chilies and cilantro and served with steamed rice. Machar jhol is one of the most popular dishes, and an integral part of Bengali cuisine.

3) Chingri Malaikari

Chingri Malaikari is a signature Bengali delicacy made with jumbo-sized prawns and coconut milk.   Prawns are thoroughly cleaned and marinated with salt and turmeric for half an hour. The prawns are fried until golden brown and set aside. In the same pan, bay leaf, cardamom, cloves, and cardamom are first added. Onion paste, tomatoes, red chili powder, and turmeric are added to the gravy. Once the gravy has become thick, coconut milk and sugar are added.

Lastly, the fried prawns are added to the gravy and cooked for about 5 minutes. A dollop of ghee and garam masala is added before serving. This is a popular dish served during special religious occasions and weddings. Chingri Malaikari is every Bengali’s favorite dish.

4) Misti Doi

Misti doi translates to sweet yogurt. One of the most beloved desserts of Bengali cuisine that requires only a handful of ingredients. Milk is thickened, sweetened with jaggery and combined with yogurt. The mixture is then left to ferment overnight in clay pots. It is garnished with saffron and nuts. Misti doi has a rich and velvety texture and melts in the mouth.

Other popular Bengali dishes include alu bhaate (mashed potatoes), begun bhaja (fried eggplant), and maach bhaje (fried fish).  Bengali cuisine is known for its scrumptious desserts like rasgulla, sandesh, and ras malai.

Bengali cuisine is very versatile and is definitely worth exploring. Most dishes are super easy to make and require very minimal preparation. The next time you find yourself in a Bengali restaurant, be sure to try out some of these popular dishes listed above. You will be pleasantly surprised at how delicious it tastes.

Autumn officially kick starts the holiday season around the globe with one being Diwali, the festival of light. Diwali or Deepavali is a super festive holiday that is celebrated with anticipation, excitement, and grandeur. Firecrackers, oil lamps, and gifts – the mere mention of Diwali is the epitome of celebration. 

Diwali signifies the spiritual “victory of light over darkness, good over evil, and knowledge over ignorance.” Read more about Diwali, Dharma, and Resistance.  

Additionally, Jains and Sikhs celebrate their own festivals along with Diwali. For Jains, it marks the spiritual awakening of Lord Mahavira.  Sikhs celebrate Bandi Chhor Divas which marks the release of Guru Hargobind from imprisonment. 

Diwali is an official holiday in India, Malaysia, Nepal, Singapore, Sri Lanka, Fiji, and Guyana. In the Gregorian calendar, Diwali generally falls between mid-October and mid-November. This year, the light festival will begin on Saturday, October 22, 2022, and will end on Wednesday, October 26, 2022. Diwali is celebrated over 5 days:

Day 1- Dhanteras 

Diwali festivities are kicked off by people thoroughly cleaning their homes and businesses. It is a major shopping day as people shop for all sorts of things ranging from home equipment and utensils to gold and silver jewelry as it is considered a sign of good fortune. This day is dedicated purely to the goddess of wealth and good fortune, Lakshmi.  People place diyas around their houses for the next five days. Dhanteras represents an auspicious beginning for the new year. 

Day 2 -  Naraka-Chaturdasi (Choti Diwali) 

Preparations continue for day 3 which is the most important day of the light festival. People wake up early for a holy bath and wear new clothes before sunrise. The holy bath is said to remove all sins and impurities. This is followed by a visit to the temple. People prepare delicious and elaborate meals and desserts. They decorate their homes with lanterns and create rangolis using colorful powder and sand.

Day 3 - Lakshmi Puja

The third day is the primary day of Diwali where families gather together to perform Lakshmi puja.  This is followed by a big food feast and fireworks. Gifts are exchanged. Distribution of sweets also known as “prasad” is given. Diyas are placed in every room of the house.  It is believed that Goddess Lakshmi visits homes bringing blessings of wealth and prosperity. 

Day 4- Govardhan Puja 

The fourth day is the first day of the bright fortnight of the lunisolar calendar. In some parts of India, the fourth day of Diwali celebrates the bond of a husband and wife. Husbands give gifts to their wives. In other places, parents invite their newlywed daughter or son for a  festive dinner and give them gifts. 

Businesses open new accounts on this day as it's considered auspicious.  In rural areas of India, this day is dedicated to lord Krishna who saved farming areas from torrential rain and flooding. Members of the community prepare elaborate dishes with special ingredients which are first dedicated to Krishna and then shared within the community. 

Day 5 - Bhai-Dooj

The fifth day marks the end of the light festival. Bhai-Dooj celebrates the bond of brothers and sisters. Brothers travel to their sister's house for a fancy home-cooked meal. Sisters put tilak on their brothers' foreheads. Puja is performed praying for the brothers' long prosperous life. Brothers are hand fed by their sisters and gifts are given.  

Observances of Diwali differ depending on region and traditions as celebrations in North India differ from those in South India.   People in different parts of India celebrate Diwali with various practices and rituals. A couple of common themes are the lighting of diyas and the gathering of family and friends. 

No Indian festival is complete without food, Diwali is a good time to indulge in delicious foods and sweets guilt-free. Read all about the delicious foods eaten during this festive occasion in our previous blog, Diwali, A Festival Of Flavors  

Additionally, check out our brand new scrumptious Diwali recipe videos Ras Malai Cake Jars,  Coconut Ladoos with Rose, and Diwali Charcuterie Board. We recommend trying these out-of-ordinary delicious dessert recipes during the upcoming Diwali and it is guaranteed to leave your guests talking about it for days. 

Diwali is a time for new beginnings and celebrating life with your loved ones and making new memories with your nearest and dearest.  Patel Brothers wish you and your family a Shubh Diwali!

When you think of tangy, rich, and luscious Indian food,  dishes such as Hyderabadi dum biryani and kathi dal come to mind. Indian cuisine may be primarily vegetarian, but it also has over-the-top non-vegetarian dishes.  Hyderabadi cuisine is an integral part of South India. It is known as the royal cuisine of India. Hyderabadi cuisine is iconic and has gained a cult following globally. The cuisine is notorious for its opulence and extravagance.

What is Hyderabadi Cuisine?

Hyderabadi cuisine is also called deccani cuisine. The cuisine is reminiscent of Mughlai, Turkish, and Arabic cuisines with an influence of local Telangana and Marathwada cuisines.  The cuisine was formed during the mid-17th century Nizams period. Nizams were the rulers of Hyderabad. The Nizams were great connoisseurs of food who left behind a world-famous culinary legacy and lavish culinary heritage and traditions. 

The Nizams were the royals of India that feasted on multiple courses daily.  Food courses were served on a shahi dastarkhan  (a long table cloth laid on the floor). The Nizams were famous for their love of fine dining. They had over-the-top banquets with elaborate multiple courses and cutlery that was sourced from all over the world. Hyderabadi cuisine oozed extravagance.

Popular ingredients extensively used in Hyderabadi cuisine are coconut, tamarind, peanuts, saffron, and sesame seeds.  Slow cooking is a feature of Hyderabadi cuisine. The slow-cooked method of cooking is known as “Dum Pukht”

The cuisine is filled with tasty non-vegetarian dishes along with delicious vegetarian dishes. Hyderabadi cuisine is home to some of the fanciest dishes that will forever leave you wanting more. We strongly recommend that you try the following Hyderabadi delicacies:

1) Hyderabadi Dum Biryani

Perhaps, the top contender of Hyderabadi cuisine. This biryani takes the cake for being the most delicious of all types of biryanis in the world. Hyderabadi Biryani is one of the most popular rich dishes across India.

First, meat is marinated with ginger garlic paste, yogurt, tomatoes, fried onions, and spices such as chili powder, turmeric powder, garam masala, cardamom, cinnamon,  cloves,  and cumin powder.  The marinade is then refrigerated for a couple of hours or overnight.

Lastly, the meat marinade is layered with pre-cooked rice topped with fried onions, mint, cilantro, saffron milk, and green chilies.  The pot is covered and slow-cooked until the meat is fully cooked. The result is mouthwatering. The process may be long but it is worth the effort.

2) Mirchi ka Salan 

Mirchi ka salan is served with Hyderabadi biryani and is usually made on special occasions. Ingredients such as peanuts, coconut, sesame seeds, and poppy seeds are roasted, toasted, and made into a paste. Whole green chilies are first fried separately. Spices such as cumin, mustard seed, curry leaves, red chili peppers, fenugreek, and ginger garlic paste are sauteed.  All of the ingredients are mixed and sautéed. Tamarind pulp is finally added and mixed well. Mirchi ka salan is a creamy, tangy, and nutty curry. 

3) Kathi Dal

Kathi means tangy in Hindi.  Kathi dal is comforting and delicious with a burst of tangy flavor. Toor dal is cooked with ginger garlic paste, tomatoes, turmeric powder, and red chili powder. Tamarind pulp is added and sautéed for a few minutes.

Our Lastly, tadka of cumin seeds, whole red chilies, and curry leaves are added on top before serving. Kathi dal can be served with rice or roti.

4) Double Ka Meetha

Double ka meetha is essentially a Hyderabadi version of bread pudding. It’s called double ka meetha as bread is called “double roti” in Hindi. Bread is deep fried until golden brown. The fried bread is layered into a creamy rich milk mixture made with evaporated milk,  condensed milk along with spices like saffron and cardamom. Finally, it is topped with nuts.

Double ka meetha is a moist, luxurious, and melt-in-your-mouth decadent dessert.  It is one of the most desired desserts during Hyderabadi weddings.

Hyderabadi cuisine's main attribute is the exotic intermingling of various spices and seasonings and the cooking techniques and recipes have been passed down by generations. The cuisine has the perfect hodgepodge of robust recipes of both South Indian and North Indian flavors. Hyderabadi cuisine is a lip-smacking combination of exquisite flavors.  Try our recommendations above, your taste buds will thank you.

Indian cuisine has the most delicious plant-based dishes.  Plant-based foods can be healthier and more sustainable. A plant-based diet does not necessarily have to be bland. Indian cuisine offers a wide variety of plant-based dishes that prove plants can be filling without compromising on the taste. 

What is Plant-Based?

The term “plant-based” was invented in the world of nutritional science when nutritional biochemist T. Colin Campbell presented his plant-based diet research to the US National Institutes of Health. In 1983, a plant-based study called the China project was conducted. This decade-long study researched the dietary practices of people of rural china. 

Additionally, plant-based food also contributes to protecting the planet. They reduce greenhouse gas emissions and the amount of land and water used for agriculture. A plant-based diet predominantly consists of plant-based foods. It includes foods such as vegetables, fruits, whole grains (quinoa, farro, barley, and oatmeal), legumes, plant-based oils (avocado, canola, and olive), nuts, and seeds. A plant-based diet minimizes the consumption of meat and dairy products and highly refined food such as refined sugars and bleached flour. Plant-based and veganism are similar. Read all about veganism here. 

The main focus of plant-based diets is to eat whole foods meaning the food has undergone little processing and is consumed close to its natural state. Traditional Indian cuisine uses similar components and ingredients as plant-based. Indian cuisine is based around legumes (lentils, chickpeas, and beans) grains, and vegetables, which are rich in fiber and nutrients. Aromatic spices such as cumin seeds, cloves, coriander seeds, turmeric, red chili powder, fenugreek seed, and fresh herbs such as cilantro and mint make Indian plant-based dishes flavorful. We have gathered a list of easy-to-follow plant-based Indian dishes for you to try:

01. Quinoa Khichdi

Quinoa Khichdi is everyone’s favorite comfort food. This easy-to-follow one-pot meal is packed with flavor and nutritious veggies. This is a healthier spin on the traditional Indian khichdi as rice is swapped with quinoa. This is a versatile dish where you can add all of your family’s favorite vegetables. This delicious recipe will surely leave you reaching for seconds.

02. Stir Fry Cabbage

(Band Gobhi ki Sabzi)

This dish is one of the most popular Indian cabbage recipes. Stir fry cabbage is prepared within minutes. It is a simple dry curry packed with flavor and can be served as a main or a side dish. This delicious recipe is created with thinly sliced cabbage, tomatoes, green peppers, and spices such as mustard seeds, cumin seeds, curry leaves, coriander powder, and turmeric. Save this quick savory recipe for a day when you are on the go and do not want to spend too much time in the kitchen.  The simplicity of this recipe is that even new cooks can prepare a satisfying meal with just essential ingredients. 

03. Mixed Dal

(Panchmel Dal)

Lentils are one of the most versatile plant-based foods. This delicious recipe dal is protein-packed and is a creamy blend of five commonly used dals in an Indian kitchen (urud, chana dal, green moong dal,masoor dal, and toor dal).  It can be overwhelming to differentiate the types of dals available out there. Read our blog on dal, where we discuss each type of dal used in this recipe.  The tadka at the end of this recipe takes it to the next level of flavorful heights. This heavenly dal recipe is guaranteed to be a hit in your household. 

Our other recommendations for easy plant-based Indian recipes include aloo gobi, aloo palak, and masoor, and moong dal.

Plant-based Indian food has become extremely popular around the United States. If you ever wanted to make your Indian food yourself or follow a recipe from above, there is no better time than now. Head to your local Patel Brothers store to find all of the fresh vegetables, fruits, and spices you need to make a delicious plant-based dish.

Unlike other parts of the world, rainfall (barish) is a big deal in India. Farmers pray for it all year as it’s considered a blessing. A good monsoon season is vital for India’s economy as it leads to bountiful crops. Additionally, the rainy season is welcomed by the nation with open arms as it brings a sense of peace and joy. 

What is Monsoon Season?

Monsoon is derived from the Arabic word “Muslim” which translates to  "seasonal reversal of winds”. In India, there are two monsoons or rainy seasons. The summer monsoon lasts from May to September. The winter monsoon lasts from October to April and is less powerful. 

Summer Monsoon brings humid weather followed by rainfall. The monsoon season determines the climate for India and other parts of Southeast Asia.  Agriculture plays an important role in India's economy.  The monsoon rain provides a proper source of irrigation. The yearly rainfall supplies water to crops during the prime agricultural season. Crops grown during the monsoon season are called kharif. Kharif crops such as rice, bajra, and corn are produced during this season. 

After months of scorching heat, rain is truly appreciated by Indians as they look forward to smelling post-rain earthy scent, cool breeze, and cloudy skies.  The monsoon rain is truly celebrated in India as you will spot people playing football in the rain, dancing to their favorite Bollywood songs on rooftops, and enjoying their favorite rainy day foods.  We have gathered a list of must-have foods to try during the rainy season in your area. 

1. Chai and Pakoras

No rainy season is complete without a piping hot plate of crunchy pakoras.  If you live in an Indian household, the sound of rain instantly reminds you of garam chai and pakoras (hot pakoras). Pakoras are also chai’s favorite companion on a rainy day. Try our zafrani matka chai if you are looking for a recipe.

Pakoras are spicy fritters made by dipping vegetables in a gram flour-based batter and deep fried. There are endless varieties of Pakoras, however, common varieties include onion, potato, spinach, and eggplant.  Pakoras are served with mint chutney.  Check out our two delicious pakora recipes: our crispy pakora recipe and our easy paneer pakodas recipe.

2. Corn (Bhutta)

Corn is the superstar of the rainy season. Yellow golden in color, corn (maize) is one of the most wanted summer foods around the world. India is one of the leading producers of corn. Zea mays is corn’s scientific name. Corn is known as the “queen of cereal”. The unique thing about corn is that every part of the corn can be used to make a variety of food and non-food products.  

In India, the most popular way to enjoy it is by eating corn on the cob.   During the summer monsoon season, you will spot street vendors selling corn everywhere. First, corn is roasted over a coal fire, followed by a sprinkle of salt, red chili powder, and chaat masala. Finally, it's rubbed with lime and served hot.  

Other popular summer items include corn salad, corn dip, and cornbread.  If you are looking for a unique and out-of-the-ordinary recipe for your next summer barbeque party,  be sure to check out our corn chaat recipe. It's guaranteed to be a hit among your guests.

3. Mangoes

Mango, also known as aam, is the most sought tropical fruit in India. They are available all summer long. Indian mangoes are delicious and mouthwatering. India is one of the largest producers of mangoes in the world. Some of the best types of mangoes are grown in India. Mango lovers look forward to exploring and trying different types of mangoes.  

Some famous types of mangoes include alphonso, kesar, chausa, and banganpalli. Eating an Indian mango is an experience itself.  Additionally, mangoes are the main ingredient for tasty cool drinks like aam ka pana and mango lassi. If you are looking to satisfy your Indian mango craving, be sure to stop at your local Patel Brothers as they carry a wide variety of Indian mangoes.

Other rainy day favorite foods include kachori, samosas,  vada pav, and momos.   As Indian cuisine is versatile, every region in India has its rainy day favorite food that is enjoyed by the locals.   If you happen to travel to India during the summer monsoon season,  try one of our food recommendations and your tastebuds will thank you. 

Indian food has gone mainstream. You can easily find Indian spices in your local grocery store. Some major grocery stores even carry frozen ready-made Indian meals. Indian food is a crowd pleaser and has gained popularity around the globe. When it comes to aromatic and flavorful food, Indian cuisine is unparalleled.

India is a country with diverse culture and rich history which are both evident in its food. India is unique in that in every corner of the country, you will get the opportunity to taste different flavors of food.

Indian cuisine is one of the most versatile cuisines and varies between regions. For instance, South Indian food is vastly different from North Indian food.

What is South Indian Cuisine?

South Indian cuisine consists of the following southern states of India: Karnataka, Kerala, Andrea Pradesh, Tamil Nadu, and Telangana. South India represents a large scale of culture and cuisine. It has vegetarian and non-vegetarian dishes. It is known to be spicier than other cuisines in India.

Rice is a staple dish in South Indian cuisine. Additionally, as parts of South India are coastal, different types of seafood such as fish, tuna, and shrimp are found in the south. Coconut milk is  used as a cooking agent for making curries.

South India is native to vegetables like okra, bitter melon (karela), bottle gourd (lauki), and eggplant. The state of Karela is home to the following popular fruits: sapodilla, jackfruit, guava, and black plum. You will spot the following spices in almost all South Indian food recipes - mustard seeds, nutmeg, cinnamon, cardamom, cloves, and red chilies. Other popular ingredients found in South Indian cuisine include coconut, tamarind, and curry leaves.

South Indian cuisine is home to some of the most coveted dishes. We strongly recommend that you try the following South Indian delicacies:

1. Dosa

Dosa is a lacey thin crepe made with fermented rice and lentil batter.  It’s a giant crispy crepe and is served for breakfast. The most popular type of dosa is masala dosa, a savory crepe filled with spicy potato mash made with potatoes, spices, onions, and curry leaves. Dosa is served with vegetable sambar and coconut chutney. Dosa is a delicious creation.

2. Idli

Idlis are steamed rice cakes made from fermented rice and lentil batter. The batter is steamed into circular molds.  The result is fluffy moon-like savory rice cakes. It is served with vegetable sambar and various chutneys. It can be eaten by itself. Other types of idlis include vegetable idlis as carrots and green beans are added to the rice batter. Rava idli is made from semolina, yogurt, and spices. Idlis are light, fluffy, and flavorful.

3. Vada

Vada is a popular Indian street food. Vada is a donut-shaped fritter made from a batter of ground lentils, spices, and curry leaves. Vada is served with sambar or rasam and also eaten with mint chutney.  In North India, vada is known as bhalla. In dahi bhalla, vada is dunked into whisked creamy yogurt and topped with mint and tamarind chutneys. Vada is everyone's favorite comfort food.

4. Sambar

Sambar is a spicy lentil-based vegetable stew. The stew is made with lentils,  vegetables such as tomatoes, okra, shallots, radishes, drumsticks and tamarind paste, herbs, and sambar powder. Sambar powder, also known as huli pudi is made by roasting and grinding chana dal, urad dal,  mustard seeds, coriander seeds, cumin seeds, fenugreek seeds, asafoetida cloves, and whole red chilies. Sambar is a versatile dish and accompanies everything from dosas to rice. Sambar is spicy and tangy.

5. Hyderabadi Biryani

Hyderabadi biryani originated from the Nizams of Hyderabad. It's famous all across India. First, meat is marinated with ginger garlic paste, yogurt, tomatoes, fried onions, and spices such as chili powder, turmeric powder, garam masala, cardamom, cinnamon,  cloves,  and cumin powder.  The marinade is then refrigerated for a couple of hours.

Lastly, the meat marinade is layered with pre-cooked rice topped with fried onions, mint, cilantro, saffron milk, and green chilies.  The pot is covered and slow-cooked until the meat is fully cooked. The result is mouthwatering. Hyderabadi biryani is served with mirchi ka salan (curry made with peanuts, coconut, tamarind paste, and spices) and raita (mint yogurt sauce).

Be sure to try our delicious easy to follow Hyderabadi-inspired egg dum biryani  recipe.

Other popular South Indian dishes include kaapi (filter coffee) rasam, uttapam, meen kulambu (fish curry), and payasam. 

Traveling from North India to South India, you are guaranteed to find unique recipes in every region you visit. If you are looking to expand your Indian food palate and want to try new dishes, we recommend trying these unique and scrumptious South Indian dishes from the list above. 

Indians take great pride in representing recipes passed down from one generation to the next.  We are comforted by traditions that connect us to our previous generations.  We love to recreate recipes of specialty foods like halwa for our own families on major occasions that we once grew up eating.

What is Halwa?

Halwa is a specialty Indian mithai. The word Halwa originated from an Arabic word “hulw” which means “sweet”. Halwa (also known as halva) is a type of confectionery originating from Persia. It is widely popular in Asia, the Balkans, Caucasus, and Africa. 

Halwa can be described as a dense pudding-like dessert made with ghee, jaggery, and other main ingredients such as semolina (suji), lentil (chana dal), or vegetables (carrots or bottle gourd). The taste of halwa is described as “homely”, “rich” and “wholesome”. 

Making halwa is a lengthy process as it is slow cooked on a stovetop until thick and creamy. Unlike other mithai, halwa is eaten with a spoon. This delicious and fragrant dessert can be served hot or cold. As halwa is a specialty dessert, it can be spotted being served during Holi, Diwali, Raksha Bandhan, and all major Indian festivals. 

Halwa is an important part of Indian cuisine and is found everywhere in India with different regional variations. We have compiled a list of three widely popular types of halwas.

1. Suji Halwa

Also known as sheera or sheero. This is one of the most beloved and classic halwas. Suji (semolina) halwa is perhaps one of the easiest to make as it’s made within minutes. Suji is toasted until golden brown and added into a sugar syrup and topped with nuts.  It is served as prasad (a religious blessing) after Hindu temple events.  It is also served with breakfast item like chola bhature.  We strongly recommend trying our easy recipe below at your next brunch party. It is guaranteed to leave your family and friends talking about it for days to come.

2. Gajar Halwa

In Hindi, gajar means carrots. A quintessential winter delight and the ultimate comfort halwa. Gajar halwa originated in Punjab. Bright orange in color, this Indian pudding is made by slow-cooking grated carrots in ghee, milk, sugar, and cardamom. Before serving, it is topped with chopped nuts and khoya or mawa (dried evaporated milk solids).

3. Chana Dal Halwa

Adding lentils to dessert might sound unconventional. However, the result is guaranteed to be finger-licking delicious. First, chana dal is soaked overnight. Chana dal is cooked with milk and made into a paste. The paste is slowly cooked with ghee, sugar, and cardamom powder and stirred to perfection. The process is time-consuming but worth the labor. Be sure to check out our popular foolproof and easy-to-follow Chana Dal Halwa recipe. 

Other popular types of halwa include lauki (bottle gourd) halwa, pumpkin halwa, and atta (flour) halwa.
When most people speak of halwa, it brings them fond memories from their childhood. It is common in India  to spend summer vacations at your grandparents' house with all of your cousins and what many remember is the entire family getting together after dinner and enjoying halwa together. Be sure to try one of these scrumptious halwa listed above with your loved ones and create new traditions.

Below is our foolproof crowd pleasing Suji Halwa recipe:

Suji Halwa:

Ingredients:

1 cup sooji (semolina)
1 cup sugar
2 tbsp ghee
5 green cardamom
½ tsp of orange food color
Few saffron strands
6 to 8 sliced almonds
6 to 8 sliced pistachios 
1 tsp of coconut
2 cups water

Instructions:

1) In a pan, add sugar, water, cardamom, saffron, and food color, and let it come to a boil.
2) In another pan, take suji and stir until golden brown.
3) Add ghee to the suji and saute for a couple of minutes.
4) Slowly add sugar syrup to the suji and mix well.
5) Let it cook for 5 to 7 minutes.
6) Place the halwa in a bowl. 
7) Garnish with sliced almonds, pistachios, and coconut.

Undoubtedly, Indian cuisine has some of the tastiest and most flavorful vegetarian and vegan dishes. In Hindi, vegetables are called sabzi or sabji.  The majority of Indian cuisine is vegetable-based dishes. The variety of vegetables used in Indian cuisine is extensive as they are often paired together to make scrumptious dishes.

Vegetable curries are cooked and infused with a variety of spices and are served as a main entree with fresh roti (Indian flatbread) or rice. Frying, sauteing, simmering, baking, and grilling are some of the most popular methods used in traditional Indian cooking. 

Sabzi is an integral part of Indian cuisine. Every region in India has its version of cooking sabzi. In South India, sabzis are cooked with coconut as the main ingredient. In Gujarat, sugar (jaggery) is added to the sabzi. In Maharashtra, sabzis are cooked extremely spicy. In North India, sabzis and dried pulses (dal) are cooked together to make curries and gravies.

At your local grocery store, you are likely to find common vegetables like spinach, carrots, tomatoes, and potatoes which can sometimes become monotonous. If you are looking to expand your food palate and would like to add new vegetables to your daily diet, we recommend trying these unique and out of the ordinary Indian hearty vegetables:

1. Okra (Bhindi)

Okra is also known as lady’s fingers. It has a slimy texture and has an earthy taste.
It is a great source of vitamin C.
A staple dish of okra is bhindi masala, a semi-dry okra curry sautéed in a spicy onion tomato masala. A finger-licking appetizer is kurkuri bhindi, crispy fries made with tender okra pods with gram flour and spices. Serve the okra fries with your favorite dipping sauce and your taste buds will thank you. 

2. Mustard Green (Sarson)

Mustard green is a dark leafy seasonal green that is a rich source of vitamin A, C, and K. It has a peppery, pungent, and bitter taste and is similar to kale. Sarson is a specialty leafy green that is a rare find. 
Sarson is best known for sarson ka saag. A rich creamy curry of mustard green and spinach prepared with ghee (clarified butter), ginger, garlic, green chilies, and spices. In North India, sarson ka saag with makki ki roti (maize flour flatbread) is a crowd-pleasing all-time winter delicacy.

3. Bottle Gourd (Lauki)

In India, bottle gourd is also known as dhudi, ghiya, and sorakaya. Lauki is light green in color and can vary in size, shape, and length depending on where it is harvested and grown.  It can be extremely long and thin, short and round, or bottle-shaped.  
Lauki is an all-around vegetable as it is cooked as an appetizer, main entree, and dessert. A delicious starter is lauki chana dal kabab, which is a melt-in-your-mouth fried round kabab made with boiled lauki, chana dal, and spices like red chili powder, and cumin powder, coriander powder, and peppercorns. 
Lauki curry is an onion and tomato-based spicy stew. Lastly, lauki ki kheer is a creamy and hearty pudding made with grated lauki, milk, jaggery, saffron, rose water, and nuts. This is a specialty pudding that is served during religious holidays like Navratri.

4. Taro Root (Arbi)

This rare starchy vegetable is brown in color with white pulp inside. Arbi has a nutty and a mild sweet taste. It is a great source of fiber, potassium, and magnesium.  Arbi is a versatile vegetable that can be cooked as a stir fry, dry (sukhi) curry, or gravy. Arbi curry is a thin spicy curry made by boiling the arbi first and cooking in a ginger-garlic, tomato, and onion sauce. The special spices added are carom powder (ajwain), asafoetida(hing), and mango powder (amchur).

Indian sabzis are a good source of vitamins, antioxidants, and essential nutrients. Indian cuisine has an incredible array of produce and aromatic spices. Adding Indian sabzis to your diet can get you out of your comfort zone and expand your food palate and lead you to explore new ingredients and flavors. Additionally, it can improve your cooking skills and add excitement to mealtime. 
Sabzis can be easily made like a weeknight dinner as it does not require hours in the kitchen. Most Indian vegetables can be made in under 30 minutes. 

We suggest making a pit stop at your local Patel Brothers store to pick up these vegetables to try.