Authentic Cuisine
Eat. Drink. Love
Naan Khaliya
Each city has a special signature dish that is exclusive to it and in the case of Aurangabad, the exclusive non-veg dish that only the city can call its own is Naan Khaliya.
Green Leaf’s Rabdi-Jalebi
Jalebis and Rabdi, the combination is simply divine. Crispy small, round, juicy Jalebis when dipped in thick sweet milk with almonds, pistachios, Keshar is one of the most delicious sweets I can think of anytime
Dhiraj Steam Momos
Momo is a type of steamed dumpling with some form of filling. Momo are mostly steamed. The traditional momo steamer is called a mucktoo. It is a metal utensil with holes at the base. In many places, bamboo steamers are also used
Icy spicy’s Moong Dal Vada
Moong dal vada recipe is a crunchy, protein-rich and scrumptious evening tea time snacks made out of whole green lentils and chana dal. ... Moong Dal Vadas can also be known as pakoras, bhajias or fritters. It is a hot and spicy scrumptious snack crunchy outside and soft inside
Amigo’s Kitchen Veg Handi Biryani
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties.
Tara Pan Centre
Paan is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, South Asia and East Asia. It is chewed for its stimulant effects. After chewing, it is either spat out or swallowed. Paan has many variations. Slaked lime paste is commonly added to bind the leaves.
