5 local dishes you must try in India's less-explored regions - nice restaurant with good vegetarian dishes

If you haven't been to these places, their food is another reason why you should go.
Some travelers tell us that if you are traveling to Nagaram, you will definitely try the cold hot and sour sauce of King Nagaram.
Made with Naga king chilly, ginger, bamboo shoots and mustard leaves I think, the extreme spices will hit you after the first two spoons.
It seems that all the ingredients are chopped in thick and pressed together and look like a thick dip or a very delicious salad.
When I eat in a restaurant with fried rice, you can also look for it in the stalls on the street.
When you're there, if you're pork
Eat, try the pork in the bamboo shoots.
Cooked in bamboo shoots, ginger, spices and bamboo shoots, it has a very light gravy that tastes a bit acidic (from bamboo shoots) and spicy because of ginger.
You can also find this in the restaurant.
Mithun meat is an animal similar to yak and Buffalo, which is traditionally used for stewing meat.
Within a few months, it dries on a traditional fire field and adds the whole pepper and ginger/spice to the stew.
You can buy a little spicy and chubby in the local dhabbas.
Litti is made by soaking in Bangladeshi grams or sattu and masalas, including onions and green cold.
It is made into dough and then stuffed into flour dough and then made into a ball and fried or baked with tandoor.
This is a delicious food that can be found on a tea stand or street cart with chokha, a salad of chopped onions, red peppers and salt.
On the other hand, Bakarkhani roti is made with maida, water, salt and a lot of ghee.
It's thick and has an orange layer.
The top is y color as it is brushed with milk and kesar.
Soft and heavy, served with telwale chicken or korma chicken, you can order at the restaurant.
Although there is a vibrant street in many cities
There are a lot of different eating cultures for each type of food, which people wouldn't say for Shillong.
Again, this is not necessarily a bad thing.
Good food at home.
Of course, you will get both Sheng and Chana, occasional Penney Puri, omelet, vegetarian and non-vegetarian
Vegetarian Mom . . . . . . But not much.
If you are looking for something interesting in the local area, you must try the peach
Known to cure the colored roots of worms.
Although it is something you can chew on, it is not enough for snacks.
For this you have to try the bhel version aloo modi of Shillong.
Like several street vendors in Mumbai, street vendors are also from Bihar, but the mix they create for the city is slightly different.
In puffed rice, they add onions, potatoes, imli chutney, some masala, and the ingredients that give it a unique flavor-mustard oil.
It may be inspired by the Jhal Mudi or Jhal Muri you get in Kolkata, and it is not surprising considering the large number of Bengali people who have lived in the city for a long time.
At first, I didn't like the strange taste, but in my month-long time --
It started to grow in me.
Especially the spicy, spicy version.
But like mustard sauce, you will love or hate aloo mudi.
Maddur is a small town between Bangalore and Mysore, about 80 km kilometers from Bangalore.
It is famous for a wide variety of dal vada, commonly known as "maddur vada", pronounced "madh-dhur fade'.
Served with freshly ground coconut chutney, it has a slightly hard shell and a soft core.
Mix together with rice flour, sem powder and maida powder, add onion slices, curry leaves, coconut and asafetida, the ingredients are fried in the oil and then mixed with water to make a soft dough.
A small amount of dough is made into a meatloaf and turned golden after frying --brown.