What to Eat in Uttar Pradesh
Uttar Pradeshi thali with naan, sultani dal, raita, and shahi paneer.
1. Kadhi Bari
these fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice. India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking powder, oil for frying, and salt.For the kadhi, you need: two tablespoons of besan, a cup of thick curd, a couple of red chillies, black mustard seeds, curry leaves, asafoetida, half a teaspoon of chopped ginger (optional), a tablespoon of oil and salt.
2. Shami kebab
hami kebab or Shaami kebab is a popular local variety of kebab especially in Punjab. It is a part of Indian and Pakistani cuisine. A variation of the Shaami kebab is also found in Bangladeshi cuisine. It is composed of a small patty of minced meat, (usually beef or mutton in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.Shami kebabs are a popular snack throughout India and Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma during Eid celebrations.
3. Pasanda
Pasand is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word pasande meaning favourite, which refers to the prime cut of meat traditionally used within.
4. Kebab
Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.
5. Nihari
Nihari is a South Asian stew consisting of slow cooked beef or lamb garnished to taste and served with cooked brains or bone marrow.

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