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+ | ====== Chandigarh cuisine ====== | ||
+ | ==== Butter Chicken Chandigarh-Style ==== | ||
+ | Unlike the Delhi version, this one is creamier and less tangy, with a distinct smoky flavor from tandoor-roasted chicken and a slow-cooked tomato base. [([[https:// | ||
+ | |||
+ | ==== Chandigarh Chana Kulcha Bomb ==== | ||
+ | A street-style innovation — spicy chole (chickpeas) wrapped inside crispy kulchas, grilled on a tawa until sealed like a stuffed envelope. Handheld and spicy. [([[https:// | ||
+ | |||
+ | ==== Paneer Tikka Lasagna ==== | ||
+ | A modern Chandigarh café invention — Italian-style lasagna layered with spicy paneer tikka, makhani sauce, and cheese. A hit among students and foodies. [([[https:// | ||
+ | |||
+ | ==== Amritsari Macaroni ==== | ||
+ | Fusion alert! Classic elbow macaroni stir-fried with Punjabi-style masala, onions, capsicum, and garam masala. Served as “Desi Pasta” in local dhabas. [([[https:// | ||
+ | |||
+ | ==== Stuffed Tandoori Paratha Cone ==== | ||
+ | A rolled-up cone of spicy potato or paneer paratha, charred in a tandoor and served upright, filled with creamy curd and chutney drizzle. [([[https:// | ||
+ | |||
+ | ==== Tandoori Momos with Cheese Dip ==== | ||
+ | A smoky take on Himalayan momos — marinated and grilled in a tandoor, then served with a rich desi cheese dip or mint chutney. [([[https:// | ||
+ | |||
+ | ==== Chandigarh Chur-Chur Naan Thali ==== | ||
+ | Layers of naan torn roughly (“chur-chur”), | ||
+ | |||
+ | ==== Besan Bhurji Toast ==== | ||
+ | Inspired by egg bhurji, this dish uses spiced gram flour scramble topped on toast, garnished with onions and green chutney. A popular snack at college canteens. [([[https:// | ||
+ | |||
+ | ==== Creamy Lassi with Rooh Afza & Malai Slab ==== | ||
+ | A Chandigarh twist — sweet lassi layered with rose syrup and a floating slab of hand-churned malai, like a dessert in a glass. [([[https:// | ||
+ | |||
+ | ==== Chana Masala Quesadilla ==== | ||
+ | A fusion snack — spicy chickpeas and cheese inside a grilled tortilla or paratha, served with yogurt dip. Found in fusion cafés and food trucks. [([[https:// | ||
+ | |||
+ | ==== Gobhi Kebab Skewers ==== | ||
+ | Spiced cauliflower florets skewered and roasted like seekh kebabs, served with green garlic chutney — a vegetarian showstopper. [([[https:// | ||
+ | |||
+ | ==== Dahi ke Sholay (Curd Bombs) ==== | ||
+ | Hung curd mixed with spices and veggies, stuffed into bread pockets, deep-fried and served piping hot with chutney. Crunchy outside, creamy inside. [([[https:// | ||
+ | |||
+ | ==== Nukkad Butter Maggi ==== | ||
+ | Maggi noodles cooked with extra butter, capsicum, and secret spice mix — a Chandigarh street-side specialty after 8 p.m. near colleges. [([[https:// | ||
+ | |||
+ | ==== Bhutte ka Kebab ==== | ||
+ | Inspired by Awadhi cuisine, these corn and potato cutlets are given a Punjabi twist with more chili, fresh coriander, and raw mango — crispy and served with green chutney. [([[https:// | ||
+ | |||
+ | ==== Desi Nachos Chaat ==== | ||
+ | Fried papad or roti triangles layered with spiced chana, yogurt, tamarind, mint chutney, onions, and a sprinkle of chaat masala. The city’s favorite modern chaat. [([[https:// | ||
+ | |||
+ | {{tag> |