Author: jayanta.biswas@itvnetwork.com

Italian Prime Minister Giorgia Meloni enjoyed a pre-G20 Summit dinner at Delhi’s CHÔ, a renowned Vietnamese restaurant, in the lead-up to the international event. The menu was specially curated by Chef Vaibhav Bhargava to accommodate dietary restrictions, with a focus on a no-onion, no-garlic selection. CHÔ was chosen as the venue for this exclusive dinner, […]

Paani ke Batashe is a widely used term for Panipuri in Uttar Pradesh. With copious spices and flavors in the water, The main filling is made of mashed potatoes and either chickpeas or grains. In Lucknow, there are five distinct flavours of flavoured water available to try with the well-known “Paanch swaad ke Batashe.”

Patashi or Paani ke Patashe is what it is called in Rajasthan and Haryana. The flavor is somewhat akin to that of golgappes. However, dry mangoes are used to make the water for patashi.

 In some areas of Odisha, South Jharkhand, Chhattisgarh, Hyderabad, and Telangana, you can find a type of pani puri called gup chup. Since the puris burst to release the spicy tamarind water, they are so named because of the sound they produce, (Gupchup) get it? These delightful gup chups also include chopped green chilies and […]

To North India, gol gappe is probably what vada pav is to Maharashtra. In certain regions of North India, gol gappe vendors surround every street and corner. Except for Haryana, this is a generic name that is primarily used in Delhi and a few other areas of the region.  The filling is comparable to its […]

This name is common in West Bengal and Assam in eastern India. Its flavor is distinct from Mumbai’s pani puri since the filling is a combination of mashed potatoes and boiled gram. There is an option between sweet tamarind and spicy water in the chutney, which is more sour than sweet. The puris have grown […]