2246:
943:
955:
2270:
502:
2297:
2258:
114:
2283:
949:
26:
324:
pieces are fried until they turn light golden-brown in color, using pure ghee for frying. After frying, the fried pieces of
Sarbhaja need to be cooled. The pieces of hot Sarbhaja are cooled on a wooden plate.
342:
229:
is made using traditional techniques from pure cow's milk, the
Ghoshesâbusinessman of milk productsâof Krishnanagar mainly supply the milk. Fresh milk is thoroughly boiled in a semi-flat iron
239:
or wooden stick is stirred in the boiling milk. The low heat of red burn dry dung cake make the milk to condense and a thick foamy layer of milk fat accumulates on the surface; it is called
265:, which is made by boiling milk. To make kheer, fresh cow's milk is boiled for half an hour and stirred continuously with a ladle to obtain concentrated form of mnilk called
1721:
388:
259:
and placed on a piece of cotton cloth to cool; about 2 to 3 hours are required for cooling. Sarbhaja preparation requires another dairy product called
1766:
468:
1731:
1676:
490:
247:
s used in
Sarbhaja are usually 7 to 9 inches in diameter. About 400 milliliters of milk is required to produce a 9-inch diameter
235:(pan) using dry cow dung cake flame. Half an hour is required to form a rich foam on the boiling milk surface, during which the
177:
Although the sweet gained popularity in the first decade of the 20th century, its earliest mention is in the 15th century
2261:
453:
365:
2273:
215:, and sugar (powdered). Depending on the recipe, some other ingredients may be added to these ingredients such as
2323:
2328:
170:
is used for frying. It is fried until golden brown in color. This sweet made from milk is famous throughout
498:
191:
and
Sarbhaja. As per the Hindu custom, it is customary to take sweets for the members of the household on
483:
117:
2333:
699:
2249:
1696:
1681:
476:
261:
179:
87:
1746:
1416:
506:
2205:
1136:
963:
518:
8:
1664:
1217:
928:
50:
31:
2269:
2014:
1565:
1116:
995:
972:
954:
575:
1761:
1560:
1096:
1030:
1000:
898:
1495:
942:
2030:
1378:
1005:
990:
671:
661:
598:
510:
145:
133:
68:
2210:
2034:
1989:
1879:
1786:
1616:
1550:
1131:
1020:
1015:
980:
638:
608:
588:
540:
527:
73:
2164:
2084:
2038:
2009:
1981:
1914:
1864:
1701:
1525:
1520:
1322:
1232:
1081:
1063:
1043:
843:
818:
758:
738:
656:
628:
613:
545:
158:, the surface creamy layer of milk which is its main ingredient, and the word
2317:
2124:
2099:
1944:
1899:
1854:
1844:
1691:
1444:
1332:
1297:
1262:
1227:
1101:
868:
778:
773:
646:
236:
192:
1287:
2301:
2184:
1904:
1894:
1884:
1869:
1849:
1829:
1821:
1806:
1711:
1649:
1485:
1317:
1292:
1277:
1242:
1187:
1075:
918:
893:
883:
873:
763:
184:
948:
2287:
2220:
2174:
2159:
2144:
2094:
2089:
1939:
1919:
1874:
1859:
1839:
1654:
1424:
1357:
1342:
1202:
1197:
1126:
1048:
923:
908:
783:
733:
623:
560:
154:, which is one of the famous Bengali sweets. The sweet's name comes from
151:
60:
2230:
2189:
2179:
1949:
1924:
1736:
1659:
1644:
1480:
1434:
1172:
1053:
1038:
808:
747:
684:
618:
284:
prepared from milk are arranged in successive layers. In this process
1971:
1834:
1781:
1776:
1686:
1639:
1634:
1624:
1575:
1540:
1535:
1515:
1500:
1475:
1302:
1282:
1267:
1182:
1177:
1157:
1152:
913:
798:
728:
679:
603:
83:
199:
2225:
2129:
1961:
1956:
1801:
1796:
1771:
1726:
1671:
1590:
1585:
1580:
1439:
1391:
1327:
1312:
1247:
1212:
1106:
788:
753:
689:
220:
216:
188:
101:
2139:
2134:
2079:
2069:
2059:
1966:
1929:
1570:
1545:
1510:
1505:
1465:
1406:
1401:
1352:
1307:
1272:
1257:
1252:
1192:
1162:
1121:
838:
813:
793:
768:
555:
2169:
2104:
2024:
2019:
1994:
1889:
1811:
1741:
1716:
1629:
1595:
1530:
1490:
1470:
1396:
1386:
1237:
1222:
1167:
1086:
1010:
985:
888:
848:
828:
803:
593:
565:
550:
231:
171:
113:
2215:
2149:
2119:
2114:
2109:
2064:
2004:
1999:
1934:
1909:
1756:
1751:
1706:
1460:
1429:
1337:
1111:
1091:
1071:
903:
863:
858:
853:
833:
823:
743:
712:
651:
583:
535:
501:
270:
2282:
25:
2154:
1555:
1347:
1207:
878:
707:
212:
208:
167:
91:
320:
is cut into square shape pieces with the help of a knife.
2074:
391:(in Bengali). Krishnagar: Anandabazar Patrika Online. ABP
432:
430:
183:. In 1902, Adharchandra Das opened a sweet shop in
403:
343:"āĻā§āĻˇā§āĻŖāĻ¨āĻāĻ°ā§āĻ° āĻ¸āĻ°āĻĒā§āĻ°āĻŋāĻ¯āĻŧāĻž-āĻ¸āĻ°āĻāĻžāĻāĻžāĻ° āĻāĻŋāĻāĻ āĻ¸ā§āĻŦā§āĻā§āĻ¤āĻŋ āĻĻāĻžāĻŦāĻŋ"
2315:
427:
415:
389:"āĻŦāĻŋāĻāĻ¯āĻŧāĻžāĻ° āĻĒā§āĻ˛ā§āĻ āĻĨā§āĻā§ āĻ¸āĻ°āĻā§ āĻĻāĻžāĻŽāĻŋ āĻ¸āĻ°āĻĒā§āĻ°āĻŋāĻ¯āĻŧāĻž-āĻ¸āĻ°āĻāĻžāĻāĻž"
357:
340:
202:
484:
345:(in Bengali). Anandabazar Patrika Online. ABP
341:Bandyopadhyaya, Debashis (7 February 2023).
380:
334:
491:
477:
364:Chaubhuri, Subhasish (29 September 2016).
207:Traditional Sarbhaja is usually made from
363:
150:) is a milk based sweet originating from
368:. Krishnagar: The Telegraph Online. ABP
2316:
386:
472:
187:, and the shop became famous for its
144:
2257:
451:
436:
421:
409:
166:. The Sarbhaja uses cow's milk and
13:
454:"FORM GI-1 of Krishnagar Sarbhaja"
452:Gope, Nitya Ranjan (25 May 2017).
292:and covered with another layer of
14:
2345:
387:Haldar, Sumit (11 October 2019).
273:is added while boiling the milk.
2295:
2281:
2268:
2256:
2245:
2244:
953:
947:
941:
500:
195:or other festive occasions; the
112:
24:
445:
1:
456:. Intellectual Property India
328:
296:, thus keeping 3-5 layers of
162:refers to the frying of the
7:
366:"Nadia sweets eye GI icing"
203:Ingredients and preparation
10:
2350:
288:is spread over a piece of
2239:
2198:
2052:
1980:
1820:
1615:
1608:
1453:
1415:
1377:
1370:
1145:
1062:
1029:
971:
962:
939:
721:
698:
670:
637:
574:
526:
517:
137:
107:
97:
79:
66:
56:
46:
38:
23:
1682:Indian Chinese cuisine
255:is collected from the
180:Chaitanya Charitamrita
2324:Sweets of West Bengal
748:Kaju barfi/Kaju katli
2329:Indian confectionery
2206:Chicken tikka masala
1137:Malabar Matthi Curry
1665:Nabadwip-er lal doi
929:Paneer tikka masala
118:Media: Sarbhaja
20:
2015:Motichoor ka Ladoo
1117:Thalassery biryani
996:Hyderabadi biryani
312:material known as
146:[SÉrbĘąaza]
16:
2311:
2310:
2048:
2047:
1762:Prawn malai curry
1604:
1603:
1561:Sabudana Khichadi
1366:
1365:
1097:Chicken Chettinad
1001:Hyderabadi haleem
937:
936:
126:
125:
2341:
2302:India portal
2300:
2299:
2298:
2286:
2285:
2272:
2260:
2259:
2248:
2247:
1613:
1612:
1375:
1374:
1006:Hyderabadi marag
991:Double ka meetha
969:
968:
957:
951:
945:
662:Tandoori chicken
599:Dal Badam Chakki
524:
523:
505:
504:
493:
486:
479:
470:
469:
465:
463:
461:
440:
434:
425:
419:
413:
407:
401:
400:
398:
396:
384:
378:
377:
375:
373:
361:
355:
354:
352:
350:
338:
316:(raw Sarbhaja).
148:
143:
139:
116:
80:Main ingredients
28:
21:
19:
15:
2349:
2348:
2344:
2343:
2342:
2340:
2339:
2338:
2334:Bengali cuisine
2314:
2313:
2312:
2307:
2296:
2294:
2288:Food portal
2280:
2235:
2211:Fish head curry
2199:Indian diaspora
2194:
2044:
1976:
1880:Dahibara Aludam
1816:
1600:
1551:Patra ni machhi
1449:
1411:
1362:
1141:
1132:Kerala beef fry
1058:
1025:
1021:Osmania Biscuit
1016:Mirchi ka salan
981:Baghara baingan
958:
952:
946:
933:
717:
694:
666:
633:
609:Dal bati churma
589:Bikaneri bhujia
570:
541:Mughlai paratha
513:
499:
497:
459:
457:
448:
443:
435:
428:
420:
416:
412:, pp. 6â7.
408:
404:
394:
392:
385:
381:
371:
369:
362:
358:
348:
346:
339:
335:
331:
304:. This layered
205:
141:
122:
74:Bengali cuisine
57:Region or state
47:Place of origin
34:
17:
12:
11:
5:
2347:
2337:
2336:
2331:
2326:
2309:
2308:
2306:
2305:
2291:
2277:
2265:
2253:
2240:
2237:
2236:
2234:
2233:
2228:
2223:
2218:
2213:
2208:
2202:
2200:
2196:
2195:
2193:
2192:
2187:
2182:
2177:
2172:
2167:
2165:Sindhi biryani
2162:
2157:
2152:
2147:
2142:
2137:
2132:
2127:
2122:
2117:
2112:
2107:
2102:
2097:
2092:
2087:
2085:Flattened rice
2082:
2077:
2072:
2067:
2062:
2056:
2054:
2050:
2049:
2046:
2045:
2043:
2042:
2027:
2022:
2017:
2012:
2010:Champaran meat
2007:
2002:
1997:
1992:
1986:
1984:
1978:
1977:
1975:
1974:
1969:
1964:
1959:
1954:
1953:
1952:
1947:
1942:
1932:
1927:
1922:
1917:
1915:Maachha Bihana
1912:
1907:
1902:
1897:
1892:
1887:
1882:
1877:
1872:
1867:
1865:Chingudi Jhola
1862:
1857:
1852:
1847:
1842:
1837:
1832:
1826:
1824:
1818:
1817:
1815:
1814:
1809:
1804:
1799:
1794:
1789:
1784:
1779:
1774:
1769:
1764:
1759:
1754:
1749:
1744:
1739:
1734:
1729:
1724:
1719:
1714:
1709:
1704:
1699:
1694:
1689:
1684:
1679:
1674:
1669:
1668:
1667:
1662:
1652:
1647:
1642:
1637:
1632:
1627:
1621:
1619:
1610:
1606:
1605:
1602:
1601:
1599:
1598:
1593:
1588:
1583:
1578:
1573:
1568:
1563:
1558:
1553:
1548:
1543:
1538:
1533:
1528:
1523:
1518:
1513:
1508:
1503:
1498:
1493:
1488:
1483:
1478:
1473:
1468:
1463:
1457:
1455:
1451:
1450:
1448:
1447:
1442:
1437:
1432:
1427:
1421:
1419:
1413:
1412:
1410:
1409:
1404:
1399:
1394:
1389:
1383:
1381:
1372:
1368:
1367:
1364:
1363:
1361:
1360:
1355:
1350:
1345:
1340:
1335:
1330:
1325:
1323:Rice and curry
1320:
1315:
1310:
1305:
1300:
1295:
1290:
1285:
1280:
1275:
1270:
1265:
1260:
1255:
1250:
1245:
1240:
1235:
1230:
1225:
1220:
1215:
1210:
1205:
1200:
1195:
1190:
1185:
1180:
1175:
1170:
1165:
1160:
1155:
1149:
1147:
1143:
1142:
1140:
1139:
1134:
1129:
1124:
1119:
1114:
1109:
1104:
1099:
1094:
1089:
1084:
1082:Kerala Porotta
1079:
1068:
1066:
1060:
1059:
1057:
1056:
1051:
1046:
1044:Bisi bele bath
1041:
1035:
1033:
1027:
1026:
1024:
1023:
1018:
1013:
1008:
1003:
998:
993:
988:
983:
977:
975:
966:
960:
959:
940:
938:
935:
934:
932:
931:
926:
921:
916:
911:
906:
901:
896:
891:
886:
881:
876:
871:
866:
861:
856:
851:
846:
841:
836:
831:
826:
821:
816:
811:
806:
801:
796:
791:
786:
781:
776:
771:
766:
761:
759:Butter chicken
756:
751:
741:
739:Baingan bartha
736:
731:
725:
723:
719:
718:
716:
715:
710:
704:
702:
700:Uttar Pradeshi
696:
695:
693:
692:
687:
682:
676:
674:
668:
667:
665:
664:
659:
657:Sarson ka saag
654:
649:
643:
641:
635:
634:
632:
631:
629:Panchratna Dal
626:
621:
616:
614:Kanda Kachauri
611:
606:
601:
596:
591:
586:
580:
578:
572:
571:
569:
568:
563:
558:
553:
548:
546:Murgh musallam
543:
538:
532:
530:
521:
515:
514:
496:
495:
488:
481:
473:
467:
466:
447:
444:
442:
441:
426:
414:
402:
379:
356:
332:
330:
327:
322:Kacha Sarbhaja
318:Kacha Sarbhaja
314:kacha Sarbhaja
269:in pest form.
204:
201:
197:Krishnanagarik
124:
123:
121:
120:
108:
105:
104:
99:
98:Similar dishes
95:
94:
81:
77:
76:
71:
64:
63:
58:
54:
53:
48:
44:
43:
40:
36:
35:
29:
9:
6:
4:
3:
2:
2346:
2335:
2332:
2330:
2327:
2325:
2322:
2321:
2319:
2304:
2303:
2292:
2290:
2289:
2284:
2278:
2276:
2275:
2271:
2266:
2264:
2263:
2254:
2252:
2251:
2242:
2241:
2238:
2232:
2229:
2227:
2224:
2222:
2219:
2217:
2214:
2212:
2209:
2207:
2204:
2203:
2201:
2197:
2191:
2188:
2186:
2183:
2181:
2178:
2176:
2173:
2171:
2168:
2166:
2163:
2161:
2158:
2156:
2153:
2151:
2148:
2146:
2143:
2141:
2138:
2136:
2133:
2131:
2128:
2126:
2125:Mango pudding
2123:
2121:
2118:
2116:
2113:
2111:
2108:
2106:
2103:
2101:
2100:Indian pickle
2098:
2096:
2093:
2091:
2088:
2086:
2083:
2081:
2078:
2076:
2073:
2071:
2068:
2066:
2063:
2061:
2058:
2057:
2055:
2053:Miscellaneous
2051:
2040:
2036:
2032:
2028:
2026:
2023:
2021:
2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1987:
1985:
1983:
1979:
1973:
1970:
1968:
1965:
1963:
1960:
1958:
1955:
1951:
1948:
1946:
1945:Chakuli pitha
1943:
1941:
1938:
1937:
1936:
1933:
1931:
1928:
1926:
1923:
1921:
1918:
1916:
1913:
1911:
1908:
1906:
1903:
1901:
1898:
1896:
1893:
1891:
1888:
1886:
1883:
1881:
1878:
1876:
1873:
1871:
1868:
1866:
1863:
1861:
1858:
1856:
1855:Chhena kheeri
1853:
1851:
1848:
1846:
1845:Chhena jalebi
1843:
1841:
1838:
1836:
1833:
1831:
1828:
1827:
1825:
1823:
1819:
1813:
1810:
1808:
1805:
1803:
1800:
1798:
1795:
1793:
1790:
1788:
1785:
1783:
1780:
1778:
1775:
1773:
1770:
1768:
1765:
1763:
1760:
1758:
1755:
1753:
1750:
1748:
1745:
1743:
1740:
1738:
1735:
1733:
1730:
1728:
1725:
1723:
1720:
1718:
1715:
1713:
1710:
1708:
1705:
1703:
1700:
1698:
1695:
1693:
1692:Kosha mangsho
1690:
1688:
1685:
1683:
1680:
1678:
1675:
1673:
1670:
1666:
1663:
1661:
1658:
1657:
1656:
1653:
1651:
1648:
1646:
1643:
1641:
1638:
1636:
1633:
1631:
1628:
1626:
1623:
1622:
1620:
1618:
1614:
1611:
1607:
1597:
1594:
1592:
1589:
1587:
1584:
1582:
1579:
1577:
1574:
1572:
1569:
1567:
1564:
1562:
1559:
1557:
1554:
1552:
1549:
1547:
1544:
1542:
1539:
1537:
1534:
1532:
1529:
1527:
1524:
1522:
1519:
1517:
1514:
1512:
1509:
1507:
1504:
1502:
1499:
1497:
1494:
1492:
1489:
1487:
1484:
1482:
1479:
1477:
1474:
1472:
1469:
1467:
1464:
1462:
1459:
1458:
1456:
1452:
1446:
1445:Veg Kolhapuri
1443:
1441:
1438:
1436:
1433:
1431:
1428:
1426:
1423:
1422:
1420:
1418:
1417:Maharashtrian
1414:
1408:
1405:
1403:
1400:
1398:
1395:
1393:
1390:
1388:
1385:
1384:
1382:
1380:
1376:
1373:
1369:
1359:
1356:
1354:
1351:
1349:
1346:
1344:
1341:
1339:
1336:
1334:
1331:
1329:
1326:
1324:
1321:
1319:
1316:
1314:
1311:
1309:
1306:
1304:
1301:
1299:
1296:
1294:
1291:
1289:
1286:
1284:
1281:
1279:
1276:
1274:
1271:
1269:
1266:
1264:
1263:Palathalikalu
1261:
1259:
1256:
1254:
1251:
1249:
1246:
1244:
1241:
1239:
1236:
1234:
1231:
1229:
1228:Kakinada Kaja
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1209:
1206:
1204:
1201:
1199:
1196:
1194:
1191:
1189:
1186:
1184:
1181:
1179:
1176:
1174:
1171:
1169:
1166:
1164:
1161:
1159:
1156:
1154:
1151:
1150:
1148:
1144:
1138:
1135:
1133:
1130:
1128:
1125:
1123:
1120:
1118:
1115:
1113:
1110:
1108:
1105:
1103:
1100:
1098:
1095:
1093:
1090:
1088:
1085:
1083:
1080:
1077:
1073:
1070:
1069:
1067:
1065:
1061:
1055:
1052:
1050:
1047:
1045:
1042:
1040:
1037:
1036:
1034:
1032:
1028:
1022:
1019:
1017:
1014:
1012:
1009:
1007:
1004:
1002:
999:
997:
994:
992:
989:
987:
984:
982:
979:
978:
976:
974:
970:
967:
965:
961:
956:
950:
944:
930:
927:
925:
922:
920:
917:
915:
912:
910:
907:
905:
902:
900:
897:
895:
892:
890:
887:
885:
882:
880:
877:
875:
872:
870:
869:Mattar paneer
867:
865:
862:
860:
857:
855:
852:
850:
847:
845:
842:
840:
837:
835:
832:
830:
827:
825:
822:
820:
819:Kadai chicken
817:
815:
812:
810:
807:
805:
802:
800:
797:
795:
792:
790:
787:
785:
782:
780:
779:Chole bhature
777:
775:
774:Chicken tikka
772:
770:
767:
765:
762:
760:
757:
755:
752:
749:
745:
742:
740:
737:
735:
732:
730:
727:
726:
724:
720:
714:
711:
709:
706:
705:
703:
701:
697:
691:
688:
686:
683:
681:
678:
677:
675:
673:
669:
663:
660:
658:
655:
653:
650:
648:
647:Makki ki roti
645:
644:
642:
640:
636:
630:
627:
625:
622:
620:
617:
615:
612:
610:
607:
605:
602:
600:
597:
595:
592:
590:
587:
585:
582:
581:
579:
577:
573:
567:
564:
562:
559:
557:
554:
552:
549:
547:
544:
542:
539:
537:
536:Mughlai kabab
534:
533:
531:
529:
525:
522:
520:
516:
512:
508:
507:Indian dishes
503:
494:
489:
487:
482:
480:
475:
474:
471:
455:
450:
449:
438:
433:
431:
423:
418:
411:
406:
390:
383:
367:
360:
344:
337:
333:
326:
323:
319:
315:
311:
307:
303:
299:
295:
291:
287:
283:
279:
274:
272:
268:
264:
263:
258:
254:
250:
246:
242:
238:
234:
233:
228:
224:
222:
218:
214:
210:
200:
198:
194:
190:
186:
182:
181:
175:
173:
169:
165:
161:
157:
153:
149:
147:
135:
131:
119:
115:
110:
109:
106:
103:
100:
96:
93:
89:
85:
82:
78:
75:
72:
70:
65:
62:
59:
55:
52:
49:
45:
41:
37:
33:
27:
22:
2293:
2279:
2267:
2255:
2243:
1905:Khira sagara
1895:Kakara pitha
1885:Enduri pitha
1870:Dahi baigana
1850:Chhena Jhili
1830:Chandrakanti
1807:Sorshe Ilish
1791:
1767:Radhaballavi
1712:Machher Jhol
1650:Daab Chingri
1486:Chinese bhel
1293:Pootharekulu
1278:Paruppusilli
1243:Kozhukkattai
1188:Dahi chutney
1076:pesaha appam
919:Shahi paneer
894:Paneer tikka
884:Palak paneer
874:Mutton curry
764:Chana masala
460:20 September
458:. Retrieved
446:Bibliography
439:, p. 7.
424:, p. 6.
417:
405:
395:19 September
393:. Retrieved
382:
372:19 September
370:. Retrieved
359:
349:19 September
347:. Retrieved
336:
321:
317:
313:
309:
305:
301:
297:
293:
289:
285:
281:
277:
275:
266:
260:
256:
252:
248:
244:
240:
230:
226:
225:
206:
196:
185:Krishnanagar
178:
176:
163:
159:
155:
140:
129:
127:
51:Krishnanagar
32:Krishnanagar
30:Sarbhaja of
2221:Nasi kandar
2175:Shankarpali
2160:Sheer korma
2090:Gulab Jamun
1940:Arisa pitha
1920:Manda pitha
1875:Dahi Machha
1860:Chhena poda
1840:Chhena gaja
1425:Kombdi vade
1343:Ulava charu
1218:Jigarthanda
1203:Fish moolie
1127:Kozhukkatta
1049:Masala dosa
924:Shami kebab
909:Rumali roti
784:Dal makhani
734:Aloo mutter
624:Mirchi Bada
561:Qeema matar
152:West Bengal
67:Associated
61:West Bengal
2318:Categories
2231:Roti canai
2190:Puri Bhaji
2180:Soan papdi
2029:Regional (
1950:Podo pitha
1925:Ouu khatta
1737:Panta bhat
1660:Mishti doi
1645:Chhenabara
1481:Bombil fry
1435:Thalipeeth
1173:Chicken 65
1054:Mysore Pak
1039:Benne dose
973:Hyderabadi
809:Jeera aloo
685:Rogan josh
619:Laal maans
576:Rajasthani
329:References
142:pronounced
1972:Mathapuli
1835:Charchari
1782:Roshkodom
1777:Ras malai
1687:Kati roll
1640:Charchari
1635:Cham cham
1625:Aloo chap
1576:Shrikhand
1541:Pav bhaji
1536:Misal pav
1516:Khatkhate
1501:Dahi vada
1476:Bhel puri
1303:Ponganalu
1283:Pesarattu
1268:Paniyaram
1183:Curd rice
1178:Chitranna
1158:Adhirasam
1153:Aavakaaya
1031:Karnataka
914:Sai bhaji
799:Egg curry
729:Aloo gobi
680:Noon chai
604:Dal baati
437:Gope 2017
422:Gope 2017
410:Gope 2017
2274:Cookbook
2250:Category
2226:Pasembur
2130:Panipuri
2031:Bhojpuri
1962:Rasagola
1957:Rasabali
1802:Sitabhog
1797:Sarpuria
1792:Sarbhaja
1772:Rasgulla
1732:Nikhunti
1727:Mihidana
1722:Manohara
1677:Jolbhora
1672:Jalfrezi
1591:Vindaloo
1586:Sorpotel
1581:Solkadhi
1496:Chouriço
1440:Vada pav
1392:Doodhpak
1379:Gujarati
1328:Sakinalu
1313:Pulihora
1248:Kuzhambu
1213:Injipuli
1107:Idiappam
789:Dum aloo
690:Shab deg
672:Kashmiri
221:cardamom
217:cinnamon
189:Sarpuria
130:Sarbhaja
102:Sarpuria
18:Sarbhaja
2262:Commons
2140:Paratha
2135:Papadum
2080:Falooda
2070:Chutney
2060:Biryani
2035:Maithil
1967:Santula
1930:Pakhala
1890:Ghuguni
1787:Sandesh
1702:Khicuáši
1617:Bengali
1571:Sevpuri
1546:Patoleo
1526:Khichdi
1521:Khandvi
1511:Kadboli
1506:Dhansak
1466:Basundi
1407:Undhiyu
1402:Khakhra
1353:Uttapam
1308:Poriyal
1288:Payasam
1273:Parotta
1258:Pachadi
1253:Murukku
1193:Dopiaza
1163:Ariselu
1122:Pathiri
844:Khichdi
839:Khichra
814:Kachori
794:Dopiaza
769:Chapati
754:Bhatura
639:Punjabi
556:Pasanda
528:Mughlai
134:Bengali
69:cuisine
42:Dessert
2170:Samosa
2105:Jalebi
2039:Magahi
2025:Anarsa
2020:Tilkut
1995:Ghugni
1982:Bihari
1900:Kanika
1812:Shukto
1752:Payesh
1747:Paturi
1742:Pantua
1717:Malpua
1630:Beguni
1596:Xacuti
1531:Kuswar
1491:Chivda
1471:Bhakri
1397:Handvo
1387:Dhokla
1333:Sambar
1298:Pongal
1238:Koottu
1223:Kaalan
1168:Bhajji
1087:Aviyal
1064:Kerala
1011:Lukhmi
986:Chakna
889:Pakora
849:Kulcha
829:Kahwah
804:Haleem
594:Churma
566:Rezala
551:Nihari
511:region
280:s and
251:. The
243:. The
193:Vijaya
172:Bengal
138:āĻ¸āĻ°āĻāĻžāĻāĻž
111:
39:Course
2216:Phall
2185:Zarda
2150:Qeema
2120:Laddu
2115:Kofta
2110:Kheer
2095:Halwa
2065:Chaat
2005:Khaja
2000:Sattu
1990:Litti
1935:Pitha
1910:Khiri
1757:Pitha
1707:Luchi
1697:Kheer
1566:Sanna
1461:Akuri
1454:Other
1430:Misal
1338:Sevai
1318:Rasam
1233:Kanji
1146:Other
1112:Puttu
1102:Bonda
1092:Sadya
1072:Appam
964:South
904:Rajma
899:Raita
864:Lassi
859:Kulfi
854:Korma
834:Keema
824:Kadhi
744:Barfi
722:Other
713:Petha
652:Pinni
584:Baati
519:North
310:kheer
302:kheer
286:kheer
282:kheer
271:Sugar
267:kheer
262:kheer
257:karai
237:ladle
232:koášÄi
160:Bhaja
88:Kheer
2155:Roti
2145:Puri
1822:Odia
1609:East
1556:Pohe
1371:West
1358:Vada
1348:Upma
1208:Idli
1198:Dosa
879:Naan
708:Peda
462:2024
397:2024
374:2024
351:2024
308:and
300:and
276:The
213:ghee
209:milk
168:ghee
92:Ghee
90:and
2075:Dal
1655:Doi
509:by
306:sar
298:sar
294:sar
290:sar
278:sar
253:sar
249:sar
245:sar
241:sar
227:Sar
164:sar
156:sar
84:Sar
2320::
2037:,
2033:,
429:^
223:.
219:,
211:,
174:.
136::
128:A
86:,
2041:)
1078:)
1074:(
750:)
746:(
492:e
485:t
478:v
464:.
399:.
376:.
353:.
132:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
