Agartala is a mini storehouse of Tripura's rich cultural diversity and a getaway to the miraculous mountains of the state.
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Surrounded by breathtakingly scenic beauty, Aizawl in Mizoram, can be explored for its wildlife, lakes and adventure activities.
Agra is a foodie's delight and its Mughal heritage has left a deep imprint on its culinary culture.
Bedai is a deep fried puffy bread, which is accompanied by a spicy potato gravy and a helping of yoghurt. It is of two types—sweet and spicy - and is often eaten with jalebi (syrupy sweet). In areas around Delhi, it is known as bedmi and makes for a sumptuous breakfast meal.
Fried patties of potato called aloo tikki are Agra’s version of bhalla. It is served with chickpea gravy, condiments and green coriander chutney. The tikki is stuffed with moong dal and then fried. Once it is sufficiently crisp, it is garnished with pomegranate pearls and grated radish, and served with yoghurt. It is truly a refreshing burst of tangy, sweet and sour flavours in the mouth.
Given that Agra was once the capital of the Mughal empire, it is no wonder that Mughlai food can be found all over the city. Kebabs, naans (leavened flatbread) and tikkas (cutlet or piece of meat) are found in its budget eateries as well as expensive restaurants. Some of the more popular dishes include the sherbat, which is a sweet fruit-flavoured drink much loved by emperor Shah Jahan, and Murgh Musallam, which is a masala-coated chicken cooked whole and stuffed with a spicy mixture of minced meat.
Dal Moth is a savoury snack made with fried lentils (moth lentils). It is spiced and mixed with sev, which is fried strips made of gram flour. It also includes nuts and is crispy and slightly greasy. It makes for a tasty tea time treat.
Petha is a candy made with ash gourd (or white pumpkin). It is prepared with bits of the vegetable, water and sugar. It mostly comes in the plain variety but can also be flavoured with saffron and nuts. The city of Agra is famous for pethas - from the plain dry kind to angoori petha and kesari petha. The concoction of pethas is believed to be 350 years old when they were curated in Mughal emperor Shah Jahan's kitchen.
Flour paste is deep-fried in swirls and dipped in a sugary syrup to make jalebi, a sweet snack. It is usually accompanied by rabri, a thickened and sweet concoction made with milk. It is served with bedai (fried bread) as traditional breakfast.
Chaat is a spicy, sweet snack that comes in many varieties. It can be raj-kachori (a crispy fried snack served with yoghurt, chutney, tamarind sauce, condiments, sev), Dahi-Bhalla (a snack prepared by soaking vadas in yoghurt) etc. One can head to the famous chaat wali gali in Sadar Bazar to indulge in some evening snacks. Bhalla in Agra is a chickpea patty and fried potato that is crushed and topped with grated radish, ginger and sweet tamarind sauce.