Great variety, great taste - most beautiful restaurant dishes

I have always believed that food is one of the best ways to get to know your country.
Some of our state councils in Delhi are doing everything they can to help us cross-border rather than providing catalogues and information brochures, and even though I think they have them as well, their restaurants and canteens.
Last summer, when I visited Jacob, I found Assam cuisine, a restaurant that had just opened in Assam Bawan, Sardar Patel Magg.
A few days ago I received an email from them saying they were organizing a festival for Magh Bihu-Uruka.
Magh Bihu is one of the Three Bihus in Assam and there is a table full of food during the festival.
So I came there-I enjoyed it so much that I thought I should write an article about it.
This holiday is-
But I hope they will be proud of this scene again in April.
This will be something to look forward.
The food of Assam is described as subtle.
Most dishes are lightly cooked, allowing you to taste the freshness of the ingredients.
They have a variety of chips that will stimulate your appetite without spoiling your appetite.
So we started eating yam and chips, ground matzo beans and small balls of spinach, and a fish called puthi, which was already crispy.
Then I went to the main course and had a great time with rohu kalia.
The fish is cooked with a whole piece of Malas and the rich gravy of The Onion, and it has a sweet and sour taste, with white rice-Johor Sulo Bayat --
I don't have fish head dal, though my companions swear.
The big bone adds flavor to dal, and the dal also has nice round potato chips in it-something I didn't see while the Bengali was preparing the same dish.
Again, the chicken is light and fragrant with juicy potatoes in the gravy.
As a closet vegan, I just love mahor bomirror aloo bilahi tenga-this is a disk of soft balls made of grated masoor dal, with light
There are a lot of other dishes in Chandra kalaThere-from banana flowers and potatoes to dal in broccoli and coconut-and some nice side dishes like tomato chutney, a delicious spinach and pea salad, and egg tarts like kharoli.
Of course, there are sweets to celebrate the festival-gugia --
It's like a sweet wine called Chandra Kara and a creamy milk cooked with carrots. We paid Rs.
Feast £ 450 per person-it's a steal for everything it offers.
I suggest you bomb Jacob and make sure they have similar foodfest in April.
It's a night you can't forget.
At Magh Bihu, a young boy dressed in traditional Assam even danced a beautiful Bihu dance, while the party clapped his hands in rhythm.
As far as I am concerned, I feel that I am almost in Assam.