Tehri To Kachori Sabzi; 7 Traditional Dishes From Ayodhya


A popular Indian dish – also commonly referred to as ‘veg biryani’ – the tehri is a delicacy made with rice, vegetables and spices. Flavourful and aromatic, the preparation originates from the northern parts of India – particularly in the region of Uttarakhand. Typically made with an aromatic rice variety like basmati, the tehri also includes potatoes, carrots, peas, cauliflower and a blend of spices like turmeric, cumin and garam masala. Served as a meal, it can be accompanied by yogurt, pickle or chutney.


A classic stuffed dumpling hailing from the cuisine of Chhatisgarh, the farra consists of a filling of ground moong dal or urad dal, and flavoured with spices and green chillies. Eaten steamed, or in this case, deep-fried in ghee, the farra is often enjoyed with a tangy chutney or spicy dipping sauce. Eaten as a snack alongside a cup of tea, the farra is also a popular street food delicacy in Ayodhya.


A lunch preparation of unleavened balls of dough that is eaten with a mish-mash of boiled potatoes, flame-roasted tomatoes, chillies and salt – known as chokha, the baati-chokha is a hinterland staple. The juxtaposition of crisp baatis and mushy-smoky chokha is a preparation that is considered to be more home-style than something which is typically eaten on the go. Enjoyed for its simplicity and robust flavours, the baati-chokha is also eaten in the states of Bihar, Jharkhand and other parts of Uttar Pradesh.

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Samosa Chhole

A delightful combination of taste and texture – the chhole samosa is a widely popular street food delicacy that is famous for pairing spicy chickpea curry with deep-fried samosas. This hearty dish, that is also eaten with an assortment of chutneys, chopped onions and fresh coriander, is known for its spicy-tangy flavours which are also enhanced by accoutrements. Some variations also replace the samosa with pan-fried potato tikkis for a different kind of textural integration.

Dahi Jalebi

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Like the rabri-jalebi has its own share of fans, the unusual combination of fresh set yoghurt with jalebi is a concept that takes a minute to wrap one’s head around. However, one bite of this deliciously crisp and creamy dish and you’d know how the mild tang from the yoghurt cuts through the syrupy sweetness, creating a balance in flavours. Served as a dessert preparation during special occasions like festivals or weddings, it is served cold for maximum flavour.

Kachori Sabzi

A crispy-flaky pastry stuffed with spices or ground lentils and eaten with a spicy potato gravy, the kachori-sabzi is a popular breakfast specialty in the northern states. Enjoyed as a way of complementing flavours and textures of the fairly dry kachori and wet vegetable preparation, the kachori sabzi is one of the most popular street foods around Ayodhya.


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A chickpea-flour based fritter, typically made with julienned vegetables or leafy greens, the pakodi is a fried snack that is one of the most common street foods in India. Known for its crisp texture and vibrant flavour, it is also one of the few foods that can be eaten on the go, while on pilgrimage. Typically, ingredients like potatoes, onions, spinach, brinjal and cauliflower are coated in a runny batter mixed with spices and seasoning, and served with a variety of chutneys once fried.