Palappam and stew from Kerala
Palappam and stew represent a classic and comforting combination in Kerala’s culinary traditions.Palappam, also known as appam, is a lacy and fluffy rice pancake with a slightly crispy edge, thanks to its fermented batter. It is often enjoyed with a side of stew, a fragrant and mildly spiced coconut milk-based curry. The stew typically contains a variety of vegetables like potatoes, carrots, and peas, along with soft and succulent pieces of meat, usually chicken or lamb.
Bebinca from Goa
Bebinca is a delicious and multi-layered Goan dessert that holds a special place in the hearts of those who savor it. This sweet treat is a rich, egg-based cake made with flour, sugar, ghee (clarified butter), and coconut milk. What sets Bebinca apart is its unique preparation method, where each layer is individually baked before adding the next one.
Nga Atoiba Thongba from Manipur
Nga Atoiba Thongba is a favorite fish curry in Manipur, enjoyed during Christmas feasts. This delicious dish features Basa fish, potatoes, and pears, creating a flavorful combination. Typically served with smoked fish, mashed vegetables, and steamed rice, it adds a delightful touch to the festive celebrations.
Bengaluru dazzles with India’s tallest Christmas tree to celebrate Christmas, New Year
Allahabadi cake
This classic Indian cake, known as the Allahabadi Cake, originates from the city of Allahabad in North India. Created by the local Anglo-Indian community, it features a delightful mix of rum-soaked dry fruits, petha, marmalade, and a generous amount of ghee. Bursting with desi flavors, this cake is a perfect and impressive dessert option for any Christmas celebration. If you’re interested, you can find the recipe for the Allahabadi Cake here.
Gongura mutton
Gongura Mutton is a well-loved mutton curry in the Andhra style. It features Gongura, also known as sorrel leaves, which have a unique sour taste, making them a key element in authentic Andhra cuisine. The dish involves cooking mutton and Gongura leaves with a mix of spices for a flavorful outcome. During Christmas dinner in Andhra Pradesh, Gongura Mutton takes the spotlight along with their special biryani.
Kul Kul
Kul Kuls (pronounced as Kalkals) are traditional Indian Christmas sweets shaped into small curls. These sweet pastry nibbles are deep-fried and a staple on every Indian Christmas plate. Popular among Indian Catholics in Mangalore, Goa, and Maharashtra, some suggest that Kulkuls have Portuguese roots, resembling the deep-fried, glazed rolls or curvy noodles of Filhoses Enroladas. Also known as Kidyo in Goa, these delightful snacks are deep-fried and rolled in sugar for an extra burst of flavor.
Duck moileef
Originating from the Anglo-Indian community in Maharashtra, this recipe features tender and flavorful duck meat. Bursting with taste, it’s typically served with bread, rice, fugias, and salad. In Maharashtra, the Anglo-Indian community prepares this dish using bottled masala, making it an integral part of their Christmas celebrations.
