#regionalclassics

Hilsa fish, grated coconut, mustard seeds, poppy seeds, water, turmeric powder, Salt to taste, Mustard oil for cooking, Some green chillies, Few banana leaves for wrapping

Paneer, grated, Potatoes, steamed and grated, small Onion, finely chopped, Green Chilies, finely chopped, Ginger-Garlic Paste, Coriander Leaves, finely chopped, Red Chili Powder, Garam Masala, Chaat Masala, Salt to taste, Cornflour or Rice Flour, Bread Crumbs (optional)

yellow moong dal (soaked for 3–4 hours), curd (optional – for fermentation & softness), water, green chilies, ginger, garlic cloves (optional), sugar, salt, baking soda or Eno fruit salt (just before steaming), lemon juice (to activate leavening), red chili powder (to sprinkle on top before steaming), oil

Mustard oil (for authentic taste), Large purple brinjal, Turmeric powder, Red chili powder, Garam masala, Salt – to taste, large Tomato, sliced, –8 cloves Garlic, sliced, medium Onion, sliced, Green chilies, finely chopped, Fresh coriander, chopped

Soaked and par boiled Basmati rice, Cumin Seeds, Fenugreek Seeds, Urad Dal seeds, green chilli chopped, grated ginger, bay leaf, dry red chilli, Asafoetida, Cashews, Raisins, Some Coriander

full fat milk, saffron strands, warm milk, long grained rice (Basmati), washed & drained, ghee, nutmeg powder, almond silvers, pistachios silvers, Chironji nuts (Charoli), milk powder, cashews, sugar

long grain basmati rice, med sized aloo, mustard oil, tejpatta, bari elaichi, laung, dalchini pc, black pepper corn, choti elaichi, sliced onion, garlic paste, ginger paste