Jaipur Spices Festival: A Flavorful Odyssey

The Jaipur Spices Festival showcases an impressive variety of spices and spice blends that are integral to Indian cuisine. Visitors can explore a myriad of flavors and aromas, from the warmth of cumin and coriander to the fiery heat of red chili powder and the fragrances of cumin, coriander, turmeric, cloves, cardamom.

Bal Mithai: A Taste of Uttarakhand

Bal Mithai, a delectable sweet treat from the heart of Uttarakhand, is a delightful addition to India’s vibrant culinary heritage. This traditional dessert has won the hearts of people across the country, and for a good reason. With its rich, fudge-like texture and distinctive taste, bal mithai has become a symbol of the region’s rich history and culture.

The Exquisite Taste of Banarasi Paan

Banarasi Paan has been associated with Indian culture for thousands of years. The word “paan” originates from the Sanskrit term पर्ण which translates to “leaf.” The use of betel leaves, a key ingredient in paan, is documented in ancient Indian texts such as the Atharva Veda and Kama Sutra.

Red chilies of India

When we talk about chilies , the first thing that comes to mind is how hot it is? Chilies hotness is measured by Scoville heat units (SHU). Scoville heat units (SHU) measure the heat leveler or spiciness of food items