Day 35 Pondicherry: Urulaikizhangu Podalangai Turuttu Curry and Beans Fugath with Pondicherry Sambhar

Back on gas. I have to admit, that I prepared the Pondicherry Day twice. My first version was the Pondicherry Sambhar with Vendakkai Poriyal, an Okra preparation very similar to the Okras I prepared on the Kerala Cooking Day. Since I already prepared so many similar Lentil dishes and also had cooked Okra, I thought […]

Read More…

Day 32 Haryana: Gajar Methi Sabzi with Tomato-Chutney and Besan Masala Roti

I don´t know much about Haryana. Only that it is a tiny state in the North of India bordering Delhi, Punjab and Rajasthan. Since Delhi is growing so rapidly, many suburbs like Faridabad and Gurgaon with their huge malls and modern living space are actually located in Haryana. Here many of my Upper-Class friends are […]

Read More…

Day 31 Gujarat: Khandvi and Khatti Meethi Dal

When I was doing the research for the state specific famous dishes, I gained some huge respect for some of the recipes, which looked quite difficult to prepare. One of the dishes is Khandvi, a famous Snack from Gujarat. This dish seemed to be difficult, not too much because of the ingredients, but rather because […]

Read More…

Day 29 Chhattisgarh: Kadhi Pakora with Dal Pithi and and Chila

Kadhi Pakora are a very common dish in North India, but the Chhattisgarh version makes it unique by adding mustard seeds and curry leaves.  Pakoras are fried vegetables dumpling and make also a great snack. Add them to a spicy yogurt gravy and you will have Kadhi Pakora. This dish is also very common in […]

Read More…

Day 28 Andaman and Nicobar Islands: Amritsari Kulcha and Chilli Curry

These 2 island groups at the junction of the Golf of Bengal and the Andaman Sea and consist of 572 Islands out of which 38 are inhabitant. Despite being geographically locates much closer to Indonesia, Thailand and Myanmar, the Islands belong to India. They are home to the Sentinelese, a tribal community which lives pretty […]

Read More…

Day 27 Lakshadweep: Hui Bari

Lakshadweep consists of 36 small islands and atolls and is situated in the Arabian Sea west of Kerala. Only few islands are inhabited and visitors can only come with a special permit. Obviously on the island’s seafood is predominant. Nevertheless, I found an easy and tasty aubergine dish which is prepared with coconut milk. Recipe […]

Read More…

Day 25 Telangana: Hyderabadi Dum Vegetable Biryani

Although I just became aware recently, that Telangana is a state, I can write quite a bit about both: the state and the dish. Apparently, Telangana and Andhra Pradesh used to be one state. Hyderabad is still the capital of both states. I visited Hyderabad 1,5 years back. 2 of my guests wished to visit […]

Read More…

Day 24 Goa: Kaju Curry with Mushroom Xacuti and Goan Moolyacho Ross

Everyone has heard of Goa. The smallest state of India is famous for it´s beaches, Yoga, Party and holidays. But also, the Portuguese influenced Goan Cuisine is quite remarkable. Of course, the Goan Kitchen is famous for all type of seafood and meat preparation. But I was very happy to find also many vegetarian dishes […]

Read More…

Day 23 Dadra and Nagar Haveli and Daman and Diu: Dal Dhansak

Today I learned something new about India. Apparently 4 small areas at the west cost of India very cloth to the state Gujarat a forming one Union Territory. From the 15th century till 19 December 1961 all 4 of them belonged together with Goa to Portuguese India. It was very difficult to figure out a […]

Read More…

Day 20 Himachal Pradesh: Siddu with Chutney, Rajma Chawal, Lingri with Roti and Raita

It is Himachal Day. I mean- not officially of course, but for me today in terms of my cooking project. And since I am basically half Himachali (Having spent 11 years here) and definitely full Himachali by heart, I of course had to make todays cooking a special effort, putting all my expertise into our […]

Read More…

Day 18 Jharkhand: Oal ki Sabzi with Chilka

“Jhar” means “and “Khand” means “Land”. “Land of Forest”, what a beautiful name for a state. Unfortunately, I don´t know much about it, but heard from many sources how beautiful the nature is. Many different tribes are present in that state in the west of India. Today I prepared the so called “Elephant foot”, a […]

Read More…

Day 15 Kerala: Kadala Curry with Vendakka Mezhukkupuratti and Appam

Kerala and it´s cuisine I also know fairly well. I visited this beautiful state in the south of India on various trips, stayed there last winter for 3 months during a training as an Ayurveda Lifestyle consultant and have really good friends there (who are also great cooks). My friend Sujith suggested me to prepare […]

Read More…

Day 14 Ladakh: Skyu

Today’s lunch was rather spontaneous, as my boyfriend didn´t take me out for our weekly Momo and Soup at a local dhaba. Since it was quite rainy and damp, I still felt like having something comforting and soupy and quickly prepared the Ladakhi vegetable stew with dough dumplings and some local hard cheese. The meal […]

Read More…

Day 13 Kashmir: Lauki Ki Al Yakhni with Kashmiri Aloo Paneer and Kashmiri Pulao

Oh yes, I am back! I am happy I decided to also include the Union Territories as well. I mean how can I miss out on the famous Kashmiri and Ladakhi cuisines? Today’s meal was not only extremely satisfying, but also super easy to prepare. Earlier I thought, Indian cooking always involves the same steps […]

Read More…

Day 11 Andhra Pradesh: Pulihora with Papadum

I hardly know anything about this South Indian state and have never been there, so please, share some insights if you are from Andhra Pradesh! But it was easy to choose the Pulihora, not only because a friend suggested it me, but also because it always pops up first, when looking for traditional Andhra Pradesh […]

Read More…

Day 10 Punjab: Dal Makhani with Tandoori Vegetables and Paneer Tikka, Butter Garlic Naan and Mint Coriander Chutney

Puuh, today was the day I spent the longest time in the kitchen. After 3 hours I was happy to have made a very satisfying meal. The Punjabi kitchen apparently is the kitchen, which is not only dominating and most famous in Restaurants in India, but also in the western world. When I checked typical […]

Read More…

Day 9 Uttarakhand: Kafuli with Dubuk Vade and Kumaoni Raita

After traveling culinary wise so far, it was time for me to get a little bit closer to “home” again with some more familiar tastes for a change. Uttarakhand is also a mountain state in the neighbour of Himachal Pradesh, a great place for trekking and mountaineering and also very famous because of the Hindu […]

Read More…

Day 8 Madhya Pradesh: Indori Poha

Normally the dishes I prepare for this project are served for dinner. Like this, also my boyfriend has the special experience and generally I cook so much, that there are often leftovers for the next day’s lunch. Today there were no leftovers and I decided to prepare the quick and simple Poha Dish. Poha is […]

Read More…

Day 6 Rajasthan Gatte ki Sabji with Ker Sangri and Khoba Roti and Pithod Raita

Due to my many tours to Rajasthan, long term stays at my favourite Ashram Sri Jasnath Asan near Jodhpur in Rajasthan and my friendship to the Rajasthani Cook Rekha I am very familiar with the Rajasthani Cuisine (and also love it very much). The desert state is very dry and therefore fresh vegetables and rice […]

Read More…

Day 4 Bihar: Litti Chokha

For some states it was difficult to decide which famous dish to prepare. For the State Bihar it was easy. During my research Litti Chokha would always show up first. Despite being so famous, I have never tried the baked dough breads filled with spices and roasted grains along with the Chokha never before. Along […]

Read More…

Day 3 Karnataka: Neer Dosa with Veg Sagu

Neer Dosa is a savoury and very thin pancake only made out of soaked and ground rice with a bit of salt. Same with the deep-fried Luchis from day one, I was pleasantly surprised how nice they came out since I had difficult experiences with preparing all types of Dosas in my past 😉. Neer […]

Read More…

Day 2 Uttar Pradesh: Baingan Ki Lonje with Rice

Baingan Ki Lonje is a simple and very flavourful aubergine preparation which I will prepare now more often. A caramelized Onion paste is smeared on the halved aubergines and fried. Uttar Pradesh is a large state in north India, fairly poor and dominated by agriculture. You might know it from the beautiful Taj Mahal in Agra […]

Read More…

Day 1 West Bengal: Bengali Aloo Dum with Luchis and Lauki ka Raita

My first dish of the cooking project came out nicely and was a great motivation to continue the project. My past failures in deep frying made me be a bit scared of preparing the luchis, which are actually nothing else but puris (fried breads). Surprisingly they came out astonishing well and my boyfriend asked me […]

Read More…

in 29 + days through the culinary delights of India

Finally, I am starting my „29 States-29 Dishes” series Every day from tomorrow I will prepare a typical vegetarian Dish from each of the 29 States of India. To make things right from the beginning: Apparently there are not 29 states anymore, but rather 28 states (Ladakh and Kashmir became to separate Union Territories in […]

Read More…

The Eight Principles of Ayurvedic nutrition

Another article of mine in the Ayurveda series. As you can read, after my training I am still completely in Ayurveda fever. At the moment I am also working on a two-week Ayurveda and Yoga online retreat. So for me everything revolves around Ayurveda at the moment and that also feels really good in everyday […]

Read More…

Sponsored by Steadfast Nutrition

About the Indian Sports and Wellness Company Steadfast Nutrition with an Interview of founder and Owner Aman Puri I am really proud to call myself a Steadfast Nutrition sponsored athlete. Not only, that I am benefiting a lot from the high-quality nutrition supplements, but it is also great to be a part of the Steadfast […]

Read More…

The little man’s business and a Samosa recipe

In India, almost every man is a businessman as well. Be it the vegetable seller, the shoe cleaner or the tailor. Almost everyone runs their own small business. Most of the time, the “business”  is set up and dismantled on the street for a day or one owns a small garage with a sliding shutter […]

Read More…

Stuffed eggplants

In January and February I was a very frequent guest at Rekha’s and Rishi’s, who offer their Incredible Krishna Cooking Workshop in Jodhpur due to my yoga and Rajasthan trips. I have already written about them in other articles. In fact, everything during a evening at a cooking class at Rekha’s and Rishi’s INCREDIBLE! […]

Read More…

Moong Dal Bhajia (Pakora) with coriander mint chutney

– An Indian snack of green lentils and Indian spices Indians love snacking in between. The most popular snacks are probably Samosas (filled dough bags) and Pakora (mostly fried vegetables in dough). Almost every street corner in India there is at least one stand where the delicious little things are fried  golden-brown. Today’s dish is […]

Read More…

Self-made Muesli Bars for outdoor tours

They should not be too dry, after all, they have to be chewed during the activity. Of course, they should also be tasty. Good healthy ingredients that provide energy quickly, are easily available and not too expensive. Oh, yes: They should not require backing, since I do not have an oven. After one or two […]

Read More…

Meatless through India

Travelling around India as a vegetarian or vegan As a travelling vegetarian, india is a true paradise. Nearly 80% of the Indian population is vegetarian and abstain from meat. In some places it is even almost 100% and in a few places, such as Kerala or in the mountain states a little less. But no […]

Read More…

Copyright © 2021 Chalo! Travels