This all-time favourite delicious delight is introduced by the chefs of Nizam, and named after the ‘city of pearls’, Hyderabad.
Invented for the construction workers of the Taj Mahal, this translucent and soft sweet can be found in every nook and corner of Agra city.
Dive into the richness of South Indian cuisine with Chettinad Chicken; a famous aromatic dish with bold flavours named after the Chettinad region in Tamil Nadu.
Experience a delight with every bite with this flaky, layered unleavened bread that is the signature dish of Malabar.
Topped with a blast of flavours and colour with jalebi, Indori sev, and pomegranate, this tasteful dish is perfect to spice up your morning.
This fluffy and feather-light Idli from Ramassery, Kerala, is made from rice, black gram, fenugreek and salt, and is the perfect example of Idli craftsmanship.
Invented for Prince Murad, the third son of Shah Jahan in Moradabad city, Moradabadi Dal is made from boiled Moong Dal and is served with onion, amchur powder and butter.
Looking like gulab jamun, this sweet dish has a connection in the royal kitchen of Arcot. Made from all-purpose flour with stuffed dry fruits, it's dipped in sugar syrup for sweetness.
This crunchy deep-fried snack is named after the town Manapparai and is made from rice flour and roasted Bengal gram.
This tasteful dish of Bombil fish used to be transported on a mail train named ‘Bombay Tak’, from West Bengal, thus getting its name Bombay Duck.