Miniature Sheet on FDC – India 2017- Indian Cuisine -Popular Cuisine.
The Festive season in India is at its Peak with various types of Festivals all across the Country. India with its diversity is home to mouth-watering street food delicacies.
A Miniature Sheet was issued on 03 Nov 2017 containing six stamps of Rupees Five each on these Popular Cuisines.A FDC with a miniature sheet of Rs 30 on popular Cuisine is listed.
Poha-Jalebi – Street Food from Indore, Madhya Pradesh. Made from Sev , Jalebi & sliced onions etc.
Golgappas- The most popular street snack and food across all ages and regions. It is a crisp round ball served with flavoured water (tamarind water), fillings and garnishing. Known as Panipuri, Batashe,Fulki, Phuchka etc.
Dhokla – Peculiar to Gujarat and made from fermented batter and Chick Peas.
Chhole Bature – A delicacy from Punjab and Delhi. This cuisine is made from flour and chickpeas. Delhi and Amritsar are the best places to order your Chhole Bature.
Idli -dosa – Thes are south Indian snacks famous all over the country, Indian Sub-continent and the World. Made from fermented rice and served hot with sambar or Dal. Dosa is a pancake which can be plain and can any type of fillings depending on the region. Chain of special hotels serves this across the country.
Vada-Pav – Symbolic Marathi street food typical to Maharashtra and Mumbai. A fried potato dumpling served with sliced bread (Pav) is called Vada pav. Served with various types of sauces or chutneys.
Miniature Sheet on FDC – India 2017- Indian Cuisine -Festive Cuisine.
The Festive season in India is at its Peak with various types of Festivals all across the Country. The sweets offered or associated with Festivals are known as Festive Cuisines. The recipes have undergone some changes.
A Miniature Sheet was issued on 03 Nov 2017 containing six stamps of Rupees Five each on these Festive Cuisines.A FDC with a miniature sheet of Rs 30 on Festive Cuisine is listed.
Malpua – Pancake served as a dessert in the Indian sub-continent. It is Popular in Odhisa, West Bengal, Maharashtra and Delhi. The festivals associated with this are Bhai Dhuj, Ganesh Chaturthi, Holi and Raksha Bandhan.
Pongal – It is a rice dish popular in Tamil Nadu, Andhra Pradesh and Telangana. The festivals associated with this are Pongal and Makar Sakranti.
Motichur Laddoo – Laddoos are the most popular sweet dish across all states, all festivals and different religions as well. The most delicious is Motichur Laddoo.
Gujhiya – Sweet dumpling made from flour and is filled with roasted dry fruits, coconut etc. It associated with Northern states of India, Bihar, UP, MP and Jharkhand. It is synonymous with the Festival of Colors -Holi.
Seviyan – It is a traditional Indian sweet. Sevai is cooked in milk and sugar. Garnished with saffron and served during Eid.
Thekua – It is a traditional sweet dish of Bihar and Jharkhand. It is sweet and crunchy and prepared during Chhath Puja.
Miniature Sheet on FDC – India 2017- Indian Cuisine -Bhog Prasad.
The Festive season in India is at its Peak with various types of Festivals all across the Country. The sweets offered or associated with Temples and Deities are known as Bhog Prasad. The recipes have not undergone major changes and the dedicated Chefs at temple kitchens get much of the credit for such cuisines.
A Miniature Sheet was issued on 03 Nov 2017 containing six stamps of Rupees Five each on these Bhog Prasads.A FDC with a miniature sheet of Rs 30 on Bhog Prasad is listed.
Modak – Indian sweet made of flour and has fillings of grated coconut. It is a favourite sweet of Hindu Deity Ganesha.
Mahaprasad – Lord Jagannath Temple in Puri Odisha is known for Mahaprasad. different types of rice, dal and vegetables.
Chhappan Bhog – means 56 dishes which are offered to the deity.
Peda – It is associated with Mathura and Lord Krishna. Made of flour, mawa , milk and cardamom.A delicious sweet.
Sandesh – It is a Bengali sweet made milk and sugar. A delicacy for the Bengal region.
Tirupati laddu – It is associated with Tirumala Venkateshwara Temple in Tirupati. This ritual of offering Ladoo to LordVenkateshwara started in 1715. Tirupati Ladoo has a Geographical indication Tag & TTD has rights to this prasad. It is made of gram flour, sugar, cashew, oil, raisins etc.