AIKANTHIKA

Cuisine: Anglo Indian Railway Mutton Curry, a dish with roots in British Raj-era India, is believed to have originated as a culinary creation for travelers on long-distance trains. The dish's name reflects its association with railways, specifically the first-class dining cars and refreshment rooms on trains. It's a fusion of Anglo-Indian and Indian flavors, designed to cater to the palates of British travelers. Ingredients: To Marinate Meat Mutton - 1/2 kg Ginger garlic past

Cuisine: Karnataka state of India Jolada Rotti is a Traditional recipe from North Karnataka. It is the staple food of that region. Ingredients: Sorghum / Jowar flour - 3 cups + 3 cups Water - 4 cups Salt - 1/2 teaspoon Method: Take a heavy bottomed vessel and pour water in it. Add salt and let the water boil. When the water starts to boil, add 3 cups of sorghum flour. Take a spatula and mix without lumps. The dough will be soft and wet. Turn of the stove and transfer the doug

Cuisine: Karnataka state of India Ingredients: Bitter gourd - 1/2 kg Onions (chopped) - 3 Shredded fresh coconut - 1 cup Chili powder - 3 teaspoons Salt - as required Turmeric powder - 1/4 teaspoon Sambar powder - 2 teaspoons Jaggery - 2 tablespoons Tamarind (soak in water and extract the juice) - big lemon sized Niger seeds powder - 2 teaspoons Method: Chop bitter gourd into 2 inch long big pieces and take out the seeds. Make 4 slits on the bitter gourd pieces. Heat oil in a