Festival food made from rice cooked with coconut milk and aromatic turmeric leaves.
Rice from Dimasa region cooked with multi coloured corn
food art and lentil dumpling
Mashed boiled potatoes with minimal spices
Pan-fried eggplants in rich and creamy mustard-yogurt based sauce
Paneer cooked in nutty cashew nut gravy
Steamed potatoes along with pickle spices
Rice with flavors of indian gooseberry
Boiled whole green gram tempered with spices.
Tangy and spicy lentil curry with brinjal