STARTERS

Starters are dishes served before the main course, or between two principal courses of a meal.

MLA Pesarattu

MLA Pesarattu

MLA Pesarattu: A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad. MLA pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts. MLA pesarattu is eaten both in breakfast […]

Chicken Keema

Chicken Keema

Chicken Keema: Chicken keema means chicken mince made with spices, herbs and green peas. Usually mince is also known as keema, kheema or qeema and can be made from any meat. The best part of chicken keema is you could use them as stuffing in samosas, parathas, sandwiches etc. and chicken keema tastes great when […]

Chippi Appam

Chippi Appam

Chippi Appam: Chippi appam is an appetizer made with curried rice flour and oysters. This is a favorite among the Muslim population in the Kanyakumari District in Tamil Nadu, India. Chippi appam is a very popular appetizer in Malabar cuisine.  

Kothu Parotta

Kothu Parotta

Kothu Parotta: Kothu Parotta (literally, minced parotta) is a delicacy popular in the South Indian state of Tamil Nadu. It is based on a Sri Lankan version where it originated as Kothu Roti. It is made using parotta, egg, meat, and salna, a spicy sauce. The ingredients are thrown on a hot cast-iron griddle lubricated […]

Begun Bhaja

Begun Bhaja

Begun Bhaja: Begun bhaja are pan fried or shallow fried eggplants (aubergine). Begun is the bengali word for eggplant and bhaja means fried. Bengalis serve this as an accompaniment for rice, rotis or just as a snack. Begun bhaja is made in a very simple way by slicing and marinating bigger sized eggplants with turmeric […]