most sweet and spicy food in india

yummy sweet

Jalebi, also known as zulbia and zalabia, is a sweet popular food in some parts of the Indian subcontinent, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour (plain flour or all-purpose flourbatter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran.

This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water).

 

south and north foodies

sweet jelebi

According to Hobson-Jobson, the Indian word jalebi is derived from the Arabic word zulabiya or the Persianzolbiya[6], another name for luqmat al qadi.This recipe was brought to Medieval India by Persian-speaking Turkicinvaders.[7] In 15th century India, jalebi was known as Kundalika or Jalavallika.[8]:262 Priyamkarnrpakatha, a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant.[2][8]:37 Gunyagunabodhini, another Sanskrit work dating before 1600 CE, lists the ingredients and recipe of the dish; these are identical to the ones used to prepare the modern jalebi.[9]

spicy food in india

pani puri

It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as imli pani), tamarind chutneychilichaat masala, potato, onion or chickpeas.[1]

Modern chefs, eager to take their culinary expertise to the next level, have come up with interesting variations to the Gol Gappa like the Cucumber Pani Puri,[2] in which cucumber juice is used to fill up the puris.[3]

all delicious in south &north

samosa & pani puri

Panipuri has various names, depending on the region. In Haryana it is called paani patashi; in Madhya Pradeshfulki; in Uttar Pradesh golgappa, in Bengal and Nepalphuchka; in parts of Gujaratpakodi; in parts of OdishaBihar, South Jharkhand, and Chhattisgarhgup chup.[4]A samosa (/səˈmsə/) is a fried or baked dish with a savoury filling, such as spiced potatoesonionspeas, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.[2][3][4] The Indian style, often accompanied by a chutney, is probably the most widely-known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier.

north spicy foodies

samosa

The samosa originated in the Middle East and Central Asia.[7] It then spread to AfricaSoutheast AsiaSouth Asia, and elsewhere. The term samosa and its variants cover a family of pastries and dumplings popular from north-eastern Africa to western China.

foodies in india

spicy and sweet

In India festivals are synonymous to happiness and harmony! However, this happiness is simply incomplete without good food. Interestingly, we Indians are in absolute love with spicy and tangy savouries.  The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. You cannot have a better snack option at home when unexpected guests arrive! This is easy and fuss-free, you can simply dish up some hot and piping samosas along with a cup of hot tea