Inspired by the South Indian cuisine, this chutney pairs extremely well with Idli, dosa, uttapam and vada. you can also serve them with pakodas.

Soak chana dal for 4–6 hours to soften, ensuring the perfect texture for vada. Coarsely grind soaked dal with minimal water ...

A dry spicy chutney that is often served with vada pav and made by blending roasted garlic,dry red chillies, oil, dry coconut ...

Vada Pao, a traditional street food from the state of Maharashtra, is a beloved snack throughout the country. However, there ...

Street food is an integral part of India’s culinary culture, with each city boasting of unique flavours. Vada pav and bread ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Coconut chutney is the most common chutney found in the South Indian cuisine. It goes particularly with Idli, Dosa and Vada. There are many variations of coconut chutney made from Urad Dal or Moong ...