AMRITSARI CHOLEY

Like many other things the sad truth is even Chikpeas doesn’t belong to India. It is said that Mesopotamia or somewhere in the Arabian Desert the Chikpeas originally originated. We can still find the extinct of Chikpeas which are approx. 75 to 100 years old are found in Middle East and not in India. But nowadays 64% of chickpeas are harvested in India.

SOMETHING THAT IS NOT OURS…AND YET WE HAVE OWNED!

Who doesn’t love that scrumptious bite of flavourful and rich Amritsari Punjabi Choley in their food? Well, go ahead and try this recipe from the comfort of your home….

Ingredients

For Choley:

  • 1 Cup Chickpeas, Soaked Overnight
  • 1 Tbsp Tea Leaves
  • 2 Dried Red Chillies
  • 1 Inch Cinnamon Stick
  • 1 Black Cardamom
  • 2 Bay Leaves

AMRITSARI CHOLEY

For Choley Gravy:

  • 3 Tbsp Ghee / घी
  • 2 Tbsp Mustard Oil
  • 1 Black Cardamom
  • 2 Whole Red Chilli
  • 2 Bay Leaves
  • 1 Tsp Cumin Seeds
  • 1 Inch Ginger, Crushed
  • 4-5 Cloves Garlic, Crushed
  • 2 Medium Onion, Finely Chopped
  • ½ Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chilli Powder
  • Salt To Taste
  • 2 Medium Tomatoes, Chopped
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Caraway Seeds
  • 3 Green Chillies, Slit
  • 1 Tbsp Pomegranate Seeds, Coarsely Ground

Method

For Choley:

  • Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas.
  • Make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom and bay leaves in a muslin

Cloth(potli)

  • Add this potli to the pan of boiling chickpeas.
  • Once cooked, discard the potli.
  • Reserve the boiled chickpea along with its stock.

For Choley Gravy:

  • In a kadhai, heat ghee and mustard oil on high flame.
  • Add black cardamom, whole red chilli, bay leaves and allow to splutter.
  • Add cumin seeds and let splutter. Add the ginger garlic to a mortar pestle and crush coarsely.
  • Add onions and cook till they turn brown.
  • Add turmeric powder, coriander powder and red chilli powder, saute for 2-3 minutes.
  • Add salt and mix well. Add tomatoes and cook till they turn soft and mushy.
  • Add green chillies and saute for a minute.
  • Now add the cooked chickpeas and cook along with the masala for 5-6 minutes.
  • Mix in garam masala powder and pomegranate seeds, mix well.
  • Use the reserved stock to adjust consistency and stir. Add in more water if required.
  • Cook on medium high flame until the gravy thickens.
  • Once cooked turn off the flame.
  • Garnish with ginger julienne, coriander leaves and serve hot along with kulcha.

 

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RAJAPURCHI GANGA

रत्नागिरीचा संपूर्ण परिसर अनेक निसर्गनिर्मित आश्चर्यांसाठी प्रसिध्द आहे. आज आपण वाचणार आहोत “राजापूरची गंगा”

राजापूरची गंगा ही अनेक अभ्यासकांच्या अभ्यासाचा विषय आहे. खूप प्राचीन काळापासून या स्थानावर गंगा अचानक प्रकट होत असून हे एक भूवैज्ञानिक आश्चर्य मानले जाते. राजापूर हे ऐतिहासिक काळात कोकणातील उत्तम बाजारपेठेचे ठिकाण होते. अर्जुना नदी ज्या ठिकाणी सागराला मिळते त्याठिकाणी निर्माण झालेल्या खाडीवर हे बंदर असल्याने कोकणातील इतर बंदरापेक्षा हे बंदर अधिक सुरक्षित होते. राजापुरात इंग्रजांची वखारही होती, त्याचे अवशेष

आजही नदीच्या काठावर पडक्या इमारतीच्या रूपात पहावयास मिळतात. शिवाजी राजाच्या पदस्पर्शाने हे शहर पावन झालेले आहे. जुन्या काळातच एक महत्त्वाची धर्मसभाही या ठिकाणी झाल्याची इतिहासात नोंद आहे. राजापूरची गंगा ही

 

तर ऐतिहासिक काळापासून प्रसिद्ध आहे. एका उंच टेकडीवरील जमिनीला लागून असलेल्या १४ कुंड  अचानक पाण्याने भरून जातात. साधारण तीन वर्षांतून एकदा हा निसर्ग चमत्कार पहायला मिळतो. या वाहत्या पाण्याला राजापूरची गंगा म्हणतात. ही गंगा उगम पावते आणि साधारणपणे तीन महिने रहाते.

त्याची अख्यायिका अशी सांगण्यात येते कि एक वृद्ध वारकरी पंढरपूरला जाताना इथे आला. आपल्या वयोमानामुळे पुढे जातं येणार नाही असे वाटताच त्याने पांडुरंगाला दावा केला आणि प्रार्थना केली कि मी आता पुढे येऊ शकत नाही तर मला इथेच गंगेचे दर्शन घडव, आणि गंगा प्रकट झाली. अशी अख्यायिका श्री श्रीकांत घुगरे(देवस्थानाचे सचिव) ह्यांच्या कडून ऐकण्यात आली. येथील अजून एक आश्चर्य म्हणजे पाण्याला गंधकाचा वास येतो व प्रत्येक कुंडातील पाण्याचे तापमान वेगवेगळे असते. इथल्या कुंडांना वरूण, हिरा, वेदिका, नर्मदा, सरस्वती, गोदा, यमुना, कृष्ण, अग्नी, चंद्र, सूर्य व बाणकुंड अशी वेगववेगळी नावे असून त्यातील काशी कुंड सर्वात मोठे आहे. भारतातील सर्व प्रमुख नद्यांचे पाणी इथे उत्पन्न होते अशी भाविकांची श्रध्दा आहे. येथे गंगा स्नानाचीही व्यवस्था आहे. गंगा प्रकट झाल्यावर राजापूरच्या गंगेला तीर्थक्षेत्राचे स्वरूप प्राप्त होते.  छत्रपती शिवाजी महाराज आणि इतर राजे ह्या ठिकाणी येऊन गेल्याची नोंद आहे.

 

 

RATNADURGA FORT

पुराणकथेप्रमाणे भगवती देवीने रत्नासुराचा वध केला होता. त्यामुळे त्या देवीला रत्नेश्वरी असे म्हणत. त्यावरून रत्नागिरी हे नाव पडले. काहींच्या मते रतनगिरी या साधूंच्या वास्तव्यामुळे रत्नागिरी हे नाव प्राप्त झाले. कथा काहीही असो, रत्नागिरी हे नाव सर्वार्थाने सार्थ आहे हे नक्की. काही लोकांच्या मते वनवासामध्ये पांडवांनी तेराव्या वर्षी रत्नागिरी परिसरात वास्तव्य केले होते. नंतरच्या काळात येथील राजा वीरव्रत याने कुरुक्षेत्रातील लढाईत कौरवांविरुद्ध पांडवांना मदत केली होती.

हा किल्ला तिन्ही बाजूंनी अरबी समुद्राने वेढलेला आहे. किल्ल्यावर भगवती देवीचे मंदिर असल्याने त्याला भगवती किल्ला असेही म्हणतात. शिलाहार राजा भोजदेव याने हा किल्ला बांधला. त्यानंतर तो विजापूरचा सरदार पोत्तु चेन्ना रेड्डी याच्या ताब्यात गेला व त्याने थोडी-फार दुरुस्ती केली. इ. स. १६७०मध्ये छत्रपती शिवाजीमहाराजांनी किल्ला ताब्यात घेऊन त्याची दुरुस्ती केली. किल्ल्याचे क्षेत्रफळ १२० एकर असून, २७ बुरुज आहेत. किल्ल्यावर भगवती देवीचे देऊळ, तसेच रतनगिरी महाराजांची समाधी आहे. गाडी किल्ल्यावर जाते.

किल्ल्यावर दीपस्तंभही आहे. सरखेल कान्होजी आंग्रे यांचे पुत्र सेखोजी आंग्रे यांनी सन १७३१मध्ये भगवती देवीचे मंदिर बांधले. भगवती देवी कोल्हापूरच्या अंबाबाईची बहीण मानली जाते. सन १९४०मध्ये भागोजीशेठ कीर यांनी मंदिराचा जीर्णोद्धार केला. येथे ४० फूट लांबीची सागवानाची गलबतावर लागणारी डोलकाठी बघण्यास मिळते. मंदिराजवळ किल्ल्यात भुयारे आहेत. तसेच डिसेंबर २०१७मध्ये या किल्ल्याच्या तळाशी असलेल्या गुहेचा शोधही लागला आहे. येथील

समुद्रावरून येणारे वारे अंगावर घेणे एक सुखद अनुभव आहे.

The fort is also known as Ratnagad or Bhagavati fort. This horse shoe shaped fort has an area of 1300 x 1000 mts. On the side of the sea, the fort has a broken cliff at the bottom of which is a cave. There is a light house on the other side that guides the ships up to 15 kms.

The fort was built during the Bahamani period. Later, it was conquered by Adilshah that in turn was won by Lord Shivaji in 1670 from 1710 to 1755 it was kept by British and then upto 1810 it was under Peshwa’s possession. The queen of Jhansi has visited this fort in 1857 before the battle of Jhansi.

 

रत्नदुर्ग किल्ल्याचा दुसरा भाग म्हणे दीपगृह. किल्ल्याच्या उजवीकडचा उतार थेट कोळी वस्तीतून भगवती बंदराकडे जातो, तर डावीकडचा रस्ता थेट दीपगृहाकडे जातो. या रस्त्यावर डाव्या हाताला एका छोट्या घुमटीत रतनगिरी बाबांची समाधी आहे व त्यांच्यावरून या किल्ल्याला रत्नदुर्ग हे नाव पडले असावे असे स्थानिक सांगतात. या किल्ल्याला भेट दिल्यावर एखाद्या जाणकार बुजुर्गाला भेटल्याची अनुभूती आपल्याला येते

 

A small hill on the Ratnagiri seashore has divided the Ratnagiri shore in two parts. Ratnadurga, popularly known as Bhagavati fort, with area of 120 acres, is situated on this hill.The fort is surrounded by sea. chatrapati Shivaji Maharaj won it in 1670 from Adilshah. The temple of Goddess Bhagavati is situated here. The beautiful sight of sun dipping into the sea is a must see for the tourists. https://www.youtube.com/watch?v=e5V7MGPhAmY

 

KELE KI MACHLI

KELE KI MACHLI

You’ll be surprised to know that Kele Ki Machli is a vegetarian dish although the name has machli (fish) in it. This delicious Kele Ki Machli is perfectly textured and shaped like a fish and has similarly layered aromatic spicing.

एक समाज आहे ‘कायस्थ’ (Kayastha is a caste in-between Brahmin & Kshatriya), पूर्वीच्या काळात कायस्थ मुघल ह्यांच्या दरबारात काम करत. जेंव्हा दावत असायची तेंव्हा  non vegetarian जेवण असायचे.  शाही डावात असल्याने त्यांना फार काही खाता येईना. पण ते घरी जाऊन जेवणाबद्दल सांगायचे. जेवणात मासे, मटणअसे पदार्थ असायचे. हे ऐकून घरातल्या गृहिणीना वाईट वाटायचे. त्याकाळी “जुगाड” करायची पद्धत जन्माला आली. मासे नाही तर नाही पण त्या सारखे दिसणारे आणि करी पण असावी आणि ती सुद्धा स्वादिष्ट. आणि अश्या तऱ्हेने “Kele Ki Machli” ह्या डिशचा जन्म झाला.

Ingredients

KELE KI MACHLI

  • 4 Raw Banana
  • Water For Boiling
  • 3-4 Desi Ghee
  • 1 Ginger
  • 1 Green Chilli
  • 1/2 Onion Paste
  • 1 Cup Curd
  • Salt
  • 1 Tbsp Red Chilli Powder
  • 1 Tsp Turmeric
  • 1 Tsp Coriander Powder
  • Water As Required
  • 1 1/2 Cup Gram Flour
  • 1 Tsp Salt
  • 1 Tbsp Red Chilli Powder
  • 1 Tsp Turmeric
  • 2-3 Tbsp Desi Ghee
  • 1/2 Onion
  • 1/2 Tomato
  • Coriander Leaves

 Method

  • To make Kele Ki Machli, boil whole bananas and water in a pan.
  • Add desi ghee, ginger, green chillies, onion paste, curd, salt, red chillies, turmeric, coriander powder, and water in a cooking pot and let it cook.
  • Then peel off the boiled bananas and fry it, and then in a bowl, mix gram flour, salt, red chilli and turmeric.
  • After that, wrap the bananas in gram flour and fry it in a pan with desi ghee.
  • Now in another pan, roast the onions and tomatoes in desi ghee.
  • Take out the curry in a plate and serve it with coriander leaves, banana fish, onions and tomatoes.

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HARE SEB(APPLE) KI SABJI

In Monsoon when the whole of India is busy eating various Pakoras, Himachal is busy plucking of Green Apples. Recipe first tried in Kinnaur, Himachal Pradesh. This recipe is made using green apples and is mostly cooked in Kashmir and Himachal Pradesh in monsoon. This is a dish with no Onions, garlic or any other garam masala. Simple preparation with Khatta Meetha and spicy taste. Goes very well with hot Steam Rice. Try this and let us know your experience…..

 Ingredients

HARE SEB KI SABJI

  • 5 – 7 tbsp ghee
  • 1 – 2 tsp black cumin seeds
  • 1 cup yoghurt
  • 1 – 2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • salt as per taste
  • 5 – 6 green apples
  • 1/2 cup walnut paste
  • water as required
  • 20 gm raisins
  • 1/4 tsp fenugreek seeds
  • 10 – 12 walnuts

 Method

  • Heat ghee in a pan and add black cumin seeds, yoghurt, turmeric, red chilli powder, coriander powder, salt and mix well.
  • Add chopped green apples, walnut paste, water, raisins and mix again.
  • Let the mixture cook for 5 to 7 minutes.
  • In another pan, heat ghee and saute fenugreek seeds, walnuts and add to the apples.
  • Hare Seb Ki Sabji is ready to serve.

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THIBAW PALACE

It is well known that the last Mughal King Bahadur Shah Zafar was packed off to Rangoon as a prisoner by the British after the revolt of 1857, and he died there. But did you know this was almost a quid pro quo, the last king of Burma, king Thibaw spent his last, equally dismal years as a political prisoner in Ratnagiri, in Maharashtra.

Last King of Burma… King Thibaw

One of the major attractions of Ratnagiri city situated on a small hillock. There is also a best sunset point from here. One can have a panoramic view of Someshwar creek, Bhatye bridge to pawas and Arabian sea. This palace was used for keeping the King Thibaw, last king of Burma (now Myanmar) under house arrest. Thibaw ruled the Burma for 6 years.

Burma was partitioned from India in 1935. British took over the Burma kingdom and arrested king Thibaw. To keep him far away from his kingdom i.e. Burma he was kept under house arrest at  Ratnagiri. Though the king was under British rule, he was given legal rights and was treated with the state honors. King died at the age of 58 in Ratnagiri. His grand-grand daughter Tity was the last living heir of the king . She got married to a local resident Shankarrao Pawar.

The palace is a beautifully constructed three  storied structure with sloping roofs. Semi-circular wooden windows with beautiful curving are the main attraction of this structure. On the first floor one dancing hall with a fully marble tiles floor is in the palace. One Buddha idol is installed at the back side of the palace. This idol was brought to India by king Thibaw. Presently the palace is maintained by archaeological depth. The plans are a foot to convert the palace in to museum and providing  tourist accommodation there. Thibaw palace is best situated on a hillock and panoramic view from this point is  most enchanting. This is a point worth – visiting for Ratnagiri tourist.

 

थिबा राजवाडा, रत्नागिरी (Thiba Palace) ऐतिहासीक थिबा पॅलेस : रत्नागिरी शहरातील ‘थिबा राजवाडा’ ही भव्य ऐतिहासीक वास्तू पर्यटकांसाठी मोठे आकर्षण आहे. इंग्रजानी ब्रह्मदेशाच्या थिबा राजाला 1885 साली स्थानबद्ध करुन रत्नागिरीत आणले. त्याच्यासाठी सन 1910 साली हा तीन मजली पॅलेस इंग्रज सरकारने बांधला. या पॅलेसमध्ये थिबा राजा सन 1911 मध्ये राहण्यासाठी गेला. राजवाड्याच्या गच्चीवरून समुद्रकिनाऱ्याचा निसर्गरम्य परिसर दिसतो. मागच्या बाजूस राजाने ब्रह्मदेशातून आणलेली बुद्धाची मुर्ती आहे. याच भागात पुरातन वस्तुसंग्रहालय आहे. तळमजल्यावर प्राचीन मुर्त्या आणि वरच्या मजल्यावरील चित्रप्रदर्शन कलाप्रेमींसाठी विशेष आकर्षण आहे. सोमवार सोडून इतर दिवस हा पॅलेस पर्यटकांसाठी सायंकाळी 5 वाजेपर्यंत खुला असतो….. Click to Read More & The Video: https://www.youtube.com/watch?v=9G2qGozGk6Y

 

 

DOODH SAAR

दुध सार हि डीश गोड नसून तिखट आहे. ह्या डिशचा जन्म  राधानगरी(कोल्हापूर पासून साधारण ५० किमी) येथे झाला. फार पूर्वी जेंव्हा  व्यापारी आपले सामान घेऊन जात काही वेळा ते राधानगरी येथे वस्तीला थांबायचे. ह्या व्यपरंमध्ये शाकाहारी व्यापारी असायचे ज्यांना मांसाहारी सारखे तिखट रस्सा खायला आवडायचा. ह्या  कारणामुळे तिकडच्या स्थायिक खानावळीतील आचार्याने दुधापासून तिखट रस्सा तयार केला जो व्यापाऱ्यांच्या पसंतीस उताराला. तर असा झाला जन्म “दूध सार” ह्या डिशचा. हि डिश अलीकडच्या काळात जास्त प्रचलित नसल्याने खूप कमी ओळखली जाते.

Doodh Saar is a popular Maharashtrian delicacy that was first made in a small town Radhanagri in Maharashtra. This is a spicy curry made using milk and the famous Kolhapuri masala.

Recipe of Doodh saar on Page 2

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ANCIENT SHIV MANDIR – KARHATESHWAR, RATNAGIRI

The Karhateshwar temple is constructed by rulers of Silahara Dynasty who ruled in konkan region between 8th – 13th century. Ganapatipule is the famous destination for tourists as well as pilgrims and this temple is near from Ganapatupule, the konkan itself is called as God’s heaven and these destinations are no different, amazing sea shores, wonderful narrow roads, surrounded by trees always and such soothing environs. Karhateshwar is a must watch. I insist if you are in Ratnagiri then do visit this place, you will certainly feel that divinity. As of now, it is being said that due to the steel and power plant getting expanded a few meters away from this temple, the temple structure is getting weakened and insecure day by day, I hope government would pay attention and do something about it.

Shri Narayanbhau Jog, a Ramdasi, has described the place in following words:

Ekantsthali Ha Suramya Vilase Name Karhateshwar  | Paai Sagar Nitya Ha Vasatase Garjoniya Gambhir ||

एकांतस्थळी हा सुरम्य विलासे नाव काऱ्हाटेश्वर । पाणी सागर नित्य हा वसतसे गरजोनिया गंभीर ।।

कऱ्हाटेश्वर मंदिर | जयगड | रत्नागिरी | https://www.youtube.com/watch?v=vFHd4ABdNEI

LAXMI KESHAV TEMPLE, KOLISARE

लक्ष्मी-केशव मूर्ती नेपाळमधील गंडकी नदीतल्या काळसर शाळीग्राम शिळेतून घडविली आहे. तिची उंची सुमारे पाच फूट आहे. विष्णूची मूर्ती चतुर्भुज असून, हातात शंख, चक्र , गदा, आणि पद्म आहेत. मूर्तीच्या भोवतीच्या प्रभावळीत दशावतार कोरले 

आहेत.

ही मूर्ती साधारण सन ७५० ते ९७३ या कालावधीतील असावी असा अंदाज आहे. त्या काळात महाराष्ट्रात राष्ट्रकूट घराण्याचे राज्य होते. तत्कालीन राज्यकर्त्यांनी अशा पद्धतीच्या मूर्ती घडवून घेतल्याआहेत.

मंदिरात लक्ष्मी-केशव मूर्तीची स्थापना सन १५१० मध्ये भानुप्रभू तेरेदेसाई यांच्या हस्ते झाली. भानुप्रभू हे बहामनी राज्यातील सैतवडे महालातील गावांचे महालकरी होते. मंदिराच्या परिसरात श्री रत्नेश्वर आणि मारुती मंदिरे आहेत.

Kolisare is not only famous for its natural beauty but also famous from Spiritual point of view. A renowned temple of Lord Lakshmi- Keshav is situated at Kolisare. Lakshmi- Keshav is Kuldaivat (Guardian God) for many Maharashtrain families. The temple is around at 2000 feet height from mean sea level. The deity of the Lakshmi- Keshav is having a long history. Before 1200 years ‘Rashtrakul’ family was ruling over Marathwada region of Maharashtra. All the family members were devotees of Lord Vishnu and they had constructed many beautiful temples. After few years due to attacks of Mughals, many deities were immersed into the water for protection. Such one deity is immersed into the ‘Rankal Lake’ near Kolhapur. The same deity is installed at Lakshmi- Keshav Temple Kolisare. This ceremony took place in the year 1510. The deity is the example of rich ancient Indian sculpture. The height of the deity is around 5 feet with all the ornaments and weapons.

A continuous spring of water is the prime attraction of the visitors. It is said that this spring water was daily delivered to Swaroopanand Swami at Pawas(Approx. 59 Km)

श्री लक्ष्मी केशव मंदिर ( कोळीसरे, रत्नागिरी) https://www.youtube.com/watch?v=QTnHBdok6F8

 

WHEN INDIAN RAILWAYS’ SERVICE BEAT EVEN THE BEST HOTELS

From Railway Mutton Curry To Bedmi-Aloo: When Railway Food Was An Affair To Remember. What Is Your Earliest Memory Of (Good) Train Food?

It was the first train to have a full fledged restaurant car replete with trained butlers, chefs, cleaners and an a la carte menu to match the grandeur of a well-stocked bar! Dining cars on Mail and Express trains appeared as early as 1903, the same year in which 8-wheeled carriages running on bogies were introduced. Prior to this, all important trains were allowed sufficient halts at appointed stations, for breakfast, lunch or dinner to be had at one of the several refreshment rooms available at the platform: Refreshment Room, European; Refreshment Room, Muslim; Refreshment Room, Hindu – Vegetarian, and Refreshment Room, Hindu – Non Vegetarian.

But it wasn’t till the Frontier Mail (renamed Golden Temple Mail post independence) that restaurant car upped its ante. Run by the Western Railway, the train was considered Rolls Royce of its time – both for its luxury (it had bedrolls, a shower, a salon and even a steam room) and the inimitable dishes it served. It was the first time that Roast Chicken was introduced to the Indian palate, soon followed by Madras spicy mutton curry and rice, the chicken cutlet (which came close to the kebabs) and the now famous Railway Mutton Curry. The iteration of which made it in to the richer food corridors of hotels like The Oberoi and Made in Punjab among others. Story goes that a drunken British officer stumbled into the kitchen looking for midnight snack. The service was over and the cooks were making food for them. One dish was the Calcutta Murgir Jhol, made of farm bred chicken, Dak Bangla style, it was known for its fiery taste. Understandably, the British didn’t appreciate a burnt stomach, but was overjoyed when in an instant the dish was changed from a spicy chicken curry to a Mutton Curry subtle one with yogurt. Such was the impression that the officer ordered it every time he was on the train, and fondly called it the Railway Mutton Curry. And thus was born – The Railway Mutton Curry. Of course the Alam Shah khansama’s invention did undergo the railway ‘touch’, which by then was ‘subtle-izing” Indian flavours to suit the British palate. Of course the rail chefs, who were khansamas of lesser clout, did their magic by creating some addictive dishes like the railway tomato soup (a more mashed up version still exists in Rajdhani), the Bihari Kebab, the Sitaphal Ice Cream with Kalakhatta Gola. Bedmi-aloo comprises puffy deep fried puri like bread served with spicy potato curry. 

Given below are the 03 most liked recipes on train pre Independence which are definitely worth trying even now:

  1. Railway Mutton Curry- (An Anglo-Indian Delicacy)- Page 2
  2. Murgir Jhol – Page 3
  3. Bedmi-Aloo – Page 4

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