Question

Paragraph on staple food of uttar pradesh 8-10 lines at least... urgent

Answer 1

Uttar Pradesh has a rich and diverse cuisine ranging from traditional to the modern. The culinary narrative of Uttar Pradesh reflects the diversity of its cultural landscape.From the court cuisine of Awadh to the vegetarian fare of Braj region of Mathura and Vrindavan, from the pasandas of the Rampur kitchens to the delectable Banarasi paan, from its mouthwatering street food to its petha of Agra, Uttar Pradesh truly has the full measure of keeping one satiated...if not hungry for more.

Banarsi foodSteeped in antiquity the city of Banaras was home to a cultured citizenry used to sophisticated tastes in every field of life. Purity, simplicity and great refinement were the hallmark of Banarasi cuisine. Sweets are the real forte of Banaras.Delicious kachauris, jalebis, samosa and a range of street fare which of course includes offerings from the local chhatwallah will win the heart of every visitor.Awadhi foodAwadh,the heart of the Nawabi culture, paid tribute to all tastes. The sumptuous and very sensual Awadhi gourmet cuisine, aimed primarily at feasting royalty, is an astonishingly rich tradition. Painstaking supervision, quality control and measured crafting went a long way in keeping the tables of the nawabs the most alluring in India. The Awadhi culinary heritage is marked by the elegance which goes into adorning the dastarkhwan (table), the expertise of its bawarchis (cooks) and their rakabdars (spice masters) who manned the bawarchikhana (kitchen).SweetsFor those with a sweet tooth, Mathura rejoices them in its khurchan and melting pedas, Agra is renowned for its petha, Lucknow for its shahi tukde and Varanasi for its creamy winter delight malaiyo, known in Lucknow as malai makkhan or nimish.Mughlai foodThe range of Mughlai food, refined to a great extent by the Nawabs and their cooks, which become the hallmark of Uttar Pradesh. Some dishes noted all over the world for their exquisite taste are:Kundan KaliyaKaliya is a mutton preparation with gravy along with the mixture of turmeric or saffron. Some variations have been devised by the cooks of Awadh, for instance Mahi Kaliya, Chandi Kaliya and the unbeatable Kundan Kaliya. The latter is a delicacy designed by the bawarchis and rakabdars to please their Nawabs. The use of gold leaf in this dish lends a touch of luxury to it.