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The-flavour-of-India-cuisine-part-10:-Poha-and-Jalebi

The flavour of India cuisine part 10: Poha and Jalebi

08 Jul 2019  Mon

Crispy, sweet, spicy and warm the combination breakfast of Jalebi and Poha in the morning is as liberating as nirvana itself. We can call this combine breakfast feast as the traditional dish savour in the state of Madhya Pradesh, Odisha, Maharashtra and Gujarat.

It is a common knowledge that Poha originated from the state of Indore. Poha is made of processed flattened rice, roasted with chillies, onions, mustard and cumin seeds and curry leaves. It is believed that it was created after India's independence. Recipe of Indori Pohe though differs from vendors to vendors, generally, it comes with a blend of North and Central Indian spices, snacks and namkeen.

When we talk about Jalebi there are many references that come ahead like zlabia, zalabiya, Zoolabiya, Jilbi and Zelapi. It is fried dough dipped in flavoured in sugar syrup savoured since last 600 years.

This early morning dish has been favoured in the western side of India for a long time. To commemorate this still followed the traditional cuisines; India Post has issued a stamp depicting the famous Indore Pohe on a stamp in 2017.

To know more about stamp Visit philamart to view and purchase variety of stamps from all over the world. Image Courtesy: Colnet

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