Andhra Pradesh- The land of Hot Peppers

Hot Peppers Production in Andhra Pradesh-India

Hot PeppersHot peppers are cultivated all through India, making the nation the most ruling player in the world. The types of chilies produced by India are Sannam, LC 334, Byadgi, Wonder Hot, and Jwala. The production chain is developed in all the states and regions of the nation. The significant rules growing pepper are Andhra Pradesh, Karnataka, Orissa, West Bengal, Maharashtra, Gujarat, and Tamil Nadu. India is the biggest maker of hot peppers in the world.

Andhra Pradesh stands first in the rundown of significant Hot peppers producing states in India and has the most magnificent land under chili development in the nation. It covers 57.80 percent of the chili cultivation in India, with around 7.7 lakh different kind of spices, trailed by Karnataka (12.40 %), Orissa (4.82 %), West Bengal (4.80 %), Maharashtra (3.55 %), Gujarat (3.53 %) and Tamil Nadu (3.22 %).

The significant hot peppers producing states in India, in particular, Andhra Pradesh, Karnataka, Orissa, West Bengal, Maharashtra, Gujarat, and Tamil Nadu contribute around 83 percent of the entire region under pepper crop development in the nation and 90 percent of the absolute Indian produce.

The market for chilies is influenced via occasional value changes, in general creation in the nation, world demand, and stocks accessible in stockpiles and support among the different assortments of chilies. The production level of hot peppers and variables affecting as available assets differ inside the state.

The significant states exporting Hot peppers and chili powder in India are Guntur (Andhra Pradesh), Warangal (Andhra Pradesh), Khammam (Andhra Pradesh), Hindpur (Andhra Pradesh), Raichur (Karnataka), Bellary (Karnataka), Unjha (Gujarat), Chennai, Kolkata, Mumbai, Delhi, Ahmedabad, and Nagpur. Guntur is the biggest Hot peppers advertise on the planet.

The significant buyers of spices of India are Inia itself, China, Mexico, Thailand, the USA, the UK, Germany, and Sweden. The significant shippers of Indian stew are the USA, Sri Lanka, Bangladesh, Nepal, Mexico, Canada, the UK, Saudi Arabia, Singapore Malaysia, and Germany.

Even though Indian products are demonstrating good quality, these days, India is confronting an extreme rivalry in the worldwide as the Indian spice powder is considered too high. Other contending nations are giving hot peppers at much lower rates then this country. The fares can be deemed to be improved if India can fulfill the exacting quality needs of the worldwide market. Steps must be taken by the legislature to urge exporters to keep up India‟s strength on the planet showcase.

Hot peppers harvest is developed nearly in all the regions of Andhra Pradesh. Among the 23 locales of Andhra Pradesh, Guntur and Khammam areas are two significant Hot peppers makers. Production and profitability of chilies in Guntur locale during the period 2011-12, was 76,124 hectares and in the Khammam region was32,778 hectares.

Measurable records indicated that Guntur regions involved around 31 percent of the total zone under Chillies in Andhra Pradesh. The average profitability in the Guntur area was 4439 Kg/ha, and it was higher than the average efficiency of the state, i.e.3430 Kg/ha. The average profitability in the Khammam area was 3453 Kg/ha. The regular creation of chilies in Guntur locale was 2,75,182.9 tons, and it was 11,318.6 tons in Khammam.

In Guntur locale, the development zone, creation, and efficiency have expanded because of the viable augmentation work. Yet, in Andhra Pradesh, diminishing pattern is seen in the region though production and profitability had been sure.

The expense of compost and work is high in the chili cultivation industry and the net come back from the harvest is quite low. Fertilizer is a must that includes more expenses. Thus, recruiting work is relatively expensive and hard to track down horticultural practices.

More focus and exploration can expand the degree of hot pepper production in India at a significant level. Andhra Pradesh is one of the most critical states in India for the spices, especially in the chili production arena. With proper focus and management, It can bring a lot more export opportunities for the country.

Magical Healing Properties of Black Pepper

Black pepper

Black pepper is known as the lord of spices and maybe one the most traded flavour universally, comparable to saffron. Available in three variations – green pepper, white pepper and as black pepper, this spice is a blossoming vine produced widely in India and in numerous other Asian nations.

History of black pepper

Black pepper has been developed in Southern India for more than 2,000 years. Pepper has been associated with enchanting characteristics. Wearing peppercorns near your body was thought to liberate one from jealousy of other people and secure against malicious. In Asia, it is viewed as an incredible therapeutic plant valuable in supporting solid maturing, liver detoxification, dissemination, and assimilation and is, therefore, an incredible healing herb of conventional Chinese medication and Ayurveda. It impacts the stomach and internal organ meridians and assists other herbs like Turmeric to be absorbed more promptly inside the body!

Health Benefits Of Black Pepper Oil

Oil removed out of dried black pepper is widely utilized in conventional drugs. Piperine the basic oil has some astonishing mending properties to mitigate muscle spasm improves stomach related activities and arthritis.

This oil is stacked with supplements including potassium, iron, calcium, zinc, magnesium and indispensable nutrients B, K and niacin. An ounce of this flavour has parcels to offer your health.

Advances Digestion

Black pepper oil helps the emission of stomach juices and proteins that guide in improving the procedure of metabolism. If your grandma recommended remembering black pepper for all your dinners, she has a point. Pepper animates your body’s capacity to separate food into littler particles and facilitates processing. A few examinations demonstrate that it positively affects pancreatic compounds that guide in the whole procedure of absorption. Solid carminative properties of it additionally help in mitigating colic body ache.

Reduces Possibility of Cancer

Black pepper oil helps in protecting against the arrangement of malignancy cells. The decency of piperine in the oil improves the retention of fundamental supplements that are indispensable for stomach health and forestalls malignant growth. Proof demonstrates that anticancer properties of piperine bring down the weight on the rectum. It ought to be consumed in raw structure to fight against the event of malignancy.

Advances Weight Loss

Amazingly, piperine in black pepper oil helps in forestalling fat cell development that can help you in getting thinner. The wealth of phytonutrients in its help in separating the overabundance fats and improves digestion. Combining it with a sprinkle of lemon can be a solid bend to you typical Italian dressing yummy flame-broiled veggies and chicken for bringing down calorie utilization.

Calms Cough and Cold

Black pepper oil has been utilized broadly in customary Chinese medication to treat basic cold and hack. It advances dissemination and bodily fluid stream. when joined with honey its capacities as the best common hack suppressant. It is acceptable to treat asthmatic side effects, clear the respiratory tract and improves respiratory issues like challenging hack.

Useful For Brain Health

Black pepper oil is a miracle flavour to advance mind working. Excessively wealthy in piperine, it can restrain the compound that separates serotonin relieving the synapse and supports the working of melatonin that controls the rest cycle.

Piperine in it assumes a significant job in forestalling Parkinson’s illness by upgrading the working of dopamine, an essential hormone that is insufficient in Parkinson’s patients.

A combination of turmeric with black pepper oil and ginger in warm water can be used at the beginning of the day to get rid of extra fat and give digestion a lift. Turmeric and black pepper, when consolidated together, can help battle elevated cholesterol levels, stoutness, and diabetes. This combo helps in keeping malignant growth under control.

8 incredible health benefits of Black cardamom

Black cardamom

Black cardamom-A gift of nature

Elaichi or Cardamom is one of the most widely recognized flavours found in an Indian kitchen. In addition to the fact that it adds a sweet taste and unique character to your dishes, it is generally utilized as a mouth cleanser. In any case, the Black cardamom has much more to offer. Here are the leading eight reasons why cardamom scores high in the list of healthy Indian spices.

1. Improve digestion system:

Ever wonder why Cardamom is a staple expansion to desserts after supper? Because elaichi is carminative and increase the speed of absorption. It reduces irritation of the stomach lining, battles acid reflux and sickness. Another additional benefit of this zest is that it soothes the mucous layer, making it work better subsequently calming the manifestations of acridity and upset stomach. Besides, as per Ayurvedic messages, it additionally lessens the air content in the stomach, making it progressively fit for processing food proficiently.

Tip: Take a few units of Cardamom, a little bit of ginger, 2-3 cloves and few dhania (coriander) seeds. Crush them well and devour it with warm water. In a few moments, you will get remedy from acid reflux, swelling and gas.

2. Beats terrible breath

If you have awful breath and tried everything out there, check out elaichi. It is stuffed with antibacterial properties, having a robust flavour and a lovely smell. Also, since it improves your stomach related framework, which is known to be one of the primary sources of terrible breath, it is beneficial to get rid of the root of the issue.

Tip: Chew on a case of elaichi after each supper. You could, on the other hand, drink some elaichi tea each morning to help detoxify and fortify your stomach related framework in this manner forestalling terrible breath.

3. Reduces Acidity

The fundamental oils in elaichi reinforce the mucosal coating of the stomach and increment the measure of spit you emit. When you bite the unit, it discharges a considerable number of fundamental oils that invigorate your salivary organs which like this animates your stomach covering to work better. It additionally improves your hunger and lessens the measure of acridity by giving a cooling sensation to diminish the irritation for acidity.

Tip: The ideal approach to keep acidity under control is to abstain from sitting just after you have eaten; rather stroll around while biting on the elaichi unit and you should feel vastly improved.

4. Lightens side effects of respiratory diseases

Black Cardamom expands the circulation of blood inside your lungs in this manner, thus helping in mitigating the side effects of breathing issues like asthma, cold and hack. In Ayurveda, elaichi is known as a warm flavour, which warms up the body inside, helping in the removal of mucus and diminishing chest clog.

Tip: If you have a fresh, hack or a clogged chest, Cardamom is the best reasonable solution to alleviate the indications. You should simply include hardly any drops of elaichi organic oil to bubbling water and utilize this for inward steam breath.

5. Regularizes your pulse

Stuffed with minerals like potassium, calcium and magnesium, Black Cardamom is a gold dig for essential electrolytes. One of the fundamental parts of your blood, body-liquids and cells is potassium. Black Cardamom regularizes your pulse and monitors your circulatory strain by supplying a lot of potassium in your system.

Tip: Add elaichi to your everyday suppers or primarily drink elaichi tea to receive its heart-sound rewards.

6. Battles paleness

Another significant part of Black Cardamom is copper, iron and fundamental nutrients like riboflavin, nutrient C and niacin. Known for its enormous significance in the creation of red platelets and cell digestion, copper, riboflavin, nutrient C and niacin with iron are extraordinary to fight anaemia, and it's all other indications.

Tip: Add a squeeze or two of elaichi powder and turmeric to a glass of warm milk. You can include a little sugar for taste (if you like). Drink this consistently to help reduce weakness and different side effects of paleness.

7. Detoxifies the body and battle free radicals

Cardamom is a fantastic source of manganese, a mineral which assumes a vital job in the creation of a chemical that searches and decimates free radicals. Aside from that, elaichi has excellent detoxifying properties that help to purify the body and shield it from malignant growth and other united sicknesses.

Tip: To help detoxify your body, attempt this Ayurvedic detox diet. Then again, you could add elaichi to your day by day feast and tea to receive its rewards.

8. Improves your sexual coexistence

Relatively few individuals realize that black Cardamom in actuality goes about as an excellent tonic and energizer. It assists with fortifying the body as well as does some fantastic things in rewarding sexual dysfunctions like early discharge and impotence. Furthermore, it likewise causes you to feel vivacious and lasts longer in bed.

Tip: Black Cardamom tea may do the stunt for you. You should simply mix it into some standard green tea and drink it while it's warm and this blend functions will directly affect your acid reflux. It is also used as an incredible home solution for headache.

Indian Spice-World’s Largest Spice Producer

Indian spice

India is ‘The Land of Spices’, and the glorious history of Indian spice is known all through the world. India is the world’s largest producer and consumer of spices and still plays a vital role in the world spice trade market.

The demand for spices was one of the key factors in expanding world trade. Fortunes were made, battles fought, and countries conquered for the sake of these plants.

The desire to control spice sources took the British to India, the Portuguese to Brazil, the Spanish to Central and South America and the Philippines, the French to Africa, and the Dutch to Indonesia. Even today, we depend on spices and herbs for many of our newest medicines, chemicals and flavours, and they are also used in cosmetics and perfumery.

The journey of Indian Spices

India has been known from prehistoric times as the land of spices. This lead to the landing of the Portuguese navigator, Vasco da Gamma at Calicut in 1498 and earlier, Christopher Columbus landing in West Indies in 1492, that lead to the discovery of the Americas by the Europeans. Until about thel970’s, India had a virtual dominance in the international trade of spices.

Each state of India has been bestowed with some spice and are being cultivated by millions of small and marginal farmers. The USA, EU, China, Singapore’s Lanka Japan, Saudi Arabia, Kuwait, Bahrain and Israel are the main markets for Indian spices. North America (USA and Canada) and Western Europe are the most critical regions having the import demand for many of the spices. Indian spices flavour foods in over 130 countries and their intrinsic values make them distinctly superior in terms of taste, colour and fragrance.


Indian Spice Exportation

The Indian spice export basket consists of around 50 spices in the whole form and more than 80 products. However, a few spices constitute a significant segment of the country’s total export earnings. The significant spices exported are pepper, chilli, mint, cumin, turmeric, coriander, cardamom, ginger. The principal exports are spice oils and oleoresins, curry powders and mixers and speciality extracts and blends.

Given that India is the largest consumer of spices in the world, domestic market plays a vital role in its spices exports. Some consider spices export as a residual activity, i.e., as a means to dispose of excess domestic production over domestic consumption.

The export shares of various spice items as a proportion of production are: pepper (50 %), chilli (16 %), Cumin (13 %), fenugreek (10 %), fennel (7 %), cardamom

(6.5 %), turmeric (5 %), ginger (1 %), coriander (1%).
With the rapid growth in population and rising standards of living, Indian domestic demand for spices is also increasing, and the future of spices exports

depend critically on enhancing productivity levels of spices.

Indian Spice board

The Spice Board, under the Ministry of Commerce and Industry, Government of India is promoting the exports of Indian spices. The Board has been playing an essential role as a developmental, regulatory and promotional agency for Indian spices. Its broad-based activities include formulation and implementation of quality improvement systems, research and development programmes, imparting of education and training to farmers, processors, packers and exporters on post-harvest handling, brand promotion etc

In India, food safety and hygiene have never been a priority for exporters. Spice exports demand a change in the attitude of traders and transformation in the trading system itself. Ideally, spice intermediaries and exporters should have access to capital technology and market information. Corporate and large traders have to establish backward linkages with the primary producers. It is urgently required to formulate a long term view of quality-related issues, including investment in rural infrastructure and education of farmers.

The health technologies like fluxidised extraction; using hydrofluorocarbon supercritical extraction technologies, pasteurization, gas fumigation using ethylene oxide, gamma radiation, coextrusion heat treatment, heat treatment un-modified product etc. are only marginally employed at present. The introduction of safer products should be done without sacrificing the objectives of efficiency and competitiveness.

Jwala Chilli-Your Everyday Household Friend



It’s challenging to appreciate credible Indian cooking, particularly legitimate curries, without using the jwala chilli. Also called the Indian finger hot chilli, the jwala is the most famous hot chilli in India, and as such it’s utilized in a wide range of spicy recipes, both as raw and dried. It gives a medium edible heat to meals.

The red juicy apple-coloured fruit take your breath away with its intense spicy flavour—the hot chilli has more advantages for your healthy lifestyle, and you will be astonished! Beginning from Mexico, hot peppers are currently one of the world’s most popular spice, mostly used in dishes from Asia, Africa, Europe, and, obviously, North and South America. This little spicy packages can extend from sweet to incredibly gentle to burning hot, and add an extraordinary addition to any meal.


How hot are jwala chilis?

The name “jwala” in Sanskrit signifies “an extreme fire”, and the spice has a not too lousy kick to fit the name. At 20,000 to 30,000 Scoville heat units, jwala are someplace in the middle of a spicier serrano and a mellow cayenne in overall heat. However, some other varieties may consider being hotter. When contrasted with our jalapeño reference point, jwala chilli is somewhere in the range of three and multiple times spicier than jalapeño. It’s a robust medium heat, can be specified as “consumable” for those just moderate craving for tasty food.

What do these chillies resemble?

There’s an explanation the jwala is also called “finger hot chillies” – they look like slender, bent fingers. The bean pepper develops roughly four inches in length (again like a finger), slim with a decent bend. The skin of the pepper is marginally wrinkled. It follows the average development shading design that most chillies share, from green to orange to red and become spicier in the process.

The jwala plant itself is extremely productive, giving many different degrees of development.


What do jwala chilis taste like?

There’s an astounding measure of flavour to these chillies – a softly fruity taste, very like an apple. In case you’re searching for something cayenne-like fit as a fiddle and warmth with somewhat more fruity, nuanced flavour, it’s a great choice.

How might you utilize this pepper?

New or simmered, this is a staple chilli in Indian foods, particularly in curries. On the off chance that you need good Indian food, make sure to get a portion of these chilis.

The appley kind of jwala is delicious, so you may wind up inclining toward this bean pepper as a flavour enhancer across food types more than you think. It works very well in fertile and fruity sauces, and it very well may be a delectable foil to salty meats.

The jwala dries quite well, as well, because of their meagre dividers and casing. Accordingly, transforming it into chilli flakes or powder is well known as well. In this structure, it can add a scramble of flavour in any meal.


Where would you be able to purchase jwala chilli?

You can locate these Indian finger hot chilis in any supermarkets or at Indian speciality stores. Or on the other hand if that you want to develop them yourself (a great container gardener ), you can purchase jwala chilli seeds online without any problem.

As Indian cooking must, jwala, chilis must be used on any foodie or chilihead’s radar. However, you may simply start to value this pepper’s flavour in its own right. The appley taste alongside the tremendous warmth is an extraordinary bonus extraordinary. It might turn out to be to a greater go-to across cooking styles than you have ever imagined.


Health Benefit of Celery Seeds & Celery Seed Oil

Health benefit of Celery

Health benefit of celery does not need any authentication and is already well known globally. Majorly grown in Punjab, Uttar Pradesh, Himachal Pradesh, Tamil Nadu, Kerala, and Karnataka, Celery's every form - leaves, seeds, Oil, Powder - is used across the globe for all kinds of cuisines. Here, we will talk about its seeds.

 Health benefit of celeryCelery Seeds:

The celery plant takes around two years to completely mature and produces celery seeds. Rich in nutrients and vitamins, celery seeds are dark brown and have an elongated shape with vertical ridges. Apart from the Health benefit of celery seeds, it also brings a robust aromatic flavour to food. Hence it's majorly used as a spice.

It is also a perfect ingredient for those who are body conscious, as Celery Seeds do not contain cholesterol. They are also low in sugar content.

Health benefit of celery Seeds:

Celery seeds are a powerhouse of health benefits. Celery seeds are a rich source of Vitamin A, which helps to keep our skin healthy and also provides good eyesight. Other vitamins present in celery are folic acid, niacin, riboflavin, and vitamin C.

Health benefit of celery seeds include potentially helping to control chronically elevated blood pressure levels. Its seeds contain hexane, aqueous ethanolic, and methanolic extracts that improve circulation lowers inflammation and helps to control blood pressure.

Celery seeds also bear flavonoids, tannins, volatile oils, and alkaloids that help to control the level of gastric acid, eventually improving the health of the stomach and intestine and also improve the level of protective mucus.

A brilliant source of minerals, Celery seeds, supplies calcium, sodium, magnesium, and potassium that helps to control blood pressure and the heart rate. They are also rich in dietary fiber, which is essential for regulating the body's metabolism.

Celery Seed Oil:

Celery seeds are the primary container for valuable essential oils, used in the perfume and pharmaceutical industries. They contain an organic compound called apiol, which blends easily with other essential oils to create exciting natural fragrances.

Health benefit of celery Seed Oil:

Being an excellent massaging oil, celery seed oil has a calming, relaxing, and uplifting aroma. The oil is also used in the treatment of rheumatic symptoms, gout, flatulence, and overweight due to water retention. The celery seed oil also acts as a mosquito repellent. It is also an anti-hypertensive agent, used to treat nervousness, depression, anxiety, and tension.
Celery seed oil is also said to handle insomnia and drug and alcohol addiction

3 Must Try Recipes Using Celery Seeds

Celery seeds, known to bring earthier, savory flavor to every dish, are one of the most versatile spices that you can find in the spice haven of India. These seeds have strong, warm, lightly bitter, lightly sweet, and astringent flavor.


Chicken Noodle Soup:
Along with Celery seeds, onion, garlic, carrots, celery, thyme, and bay leaf add oil in a soup pot. Cook and stir continuously, once the vegetables become soft, pour in the chicken stock and bring the content to boil. Add the noodles and simmer for 5 minutes. The noodles become tender after giving few more minutes to heat through, season with salt and pepper, and serve hot with chopped parsley.
Bread and butter Pickles:
This oil-free pickle recipe is one of the natural and famous methods in the pickle family. In a large bowl, mix sliced cucumbers, onions, red bell peppers, garlic, and salt and allow it to sit for approximately 3 hours. You can also keep sliced cucumber separately overnight to develop the crunch factor. Later, combine the celery seeds, mustard seeds, vinegar, sugar, water, and turmeric in a large saucepan and bring it to a boil.
First, fill your sterilized containers with the cucumbers, onions, bell peppers, and other content. Pour the vinegar mixture over the vegetables and store the jars in the refrigerator. Allow the pickle to sit for several days to develop the full flavor. Serve it cold.
Macaroni Salad Dressing:
Cook macaroni in salted water for about 8 minutes. Rinse under cold water and drain and let it sit until completely crisp.
In a large salad bowl, blend mayonnaise, sugar, vinegar, and mustard, salt, and pepper. Add celery seeds, onion, green pepper, and carrot followed by macaroni. Before serving the Macaroni Salad Dressing, refrigerate it overnight or for at least 4 hours.

Guide to Beautiful Hair & Skin Using Cumin


Since millennia, Cumin Seeds have been used as a traditional element in innumerable Indian recipes. However, apart from playing an important role in almost every Indian dish, Jeera is very effective for hair and skin.

Available in two colours - green and black - it is the dried seed of the herb Cuminum cyminum. Green seeds leave a warm pungent flavour, whereas the black ones bring a complex flavour.

Hair Benefits of Cumin:

1. Fights Hair Loss:                               
Black Cumin, which is also known as ‘kalonji’ and ‘kaala jeera’ in India, is considered as one of the most effective spices to fight hair fall. Mix black jeera oil with Olive oil in equal quantity. Apply the mixed oil on the bald portion of your head to treat hair loss as well as to promote hair growth.
2. Get lustrous hair:
Kaala jeera seeds are also known to provide long and lustrous tresses. Boil seeds in water. Once the water cools down, separate the seeds from water using a strainer. Add an egg yolk to the mixture. You can also add extra virgin olive oil or olive oil to the mixture. After properly massaging it into your scalp, allow it to stay for 30 minutes, followed by hair wash.
3. Treatment of Dandruff:
Jeera Oil is a great stimulant, antioxidant and diuretic, which will help you to remove dandruff from your hair.

Skin Benefits of Cumin:

1. Heals boils and rashes:
Regular consumption of cumin seeds will help you to keep your skin free from boils, rashes, pimples, etc. With detoxifying agents like Cuminaldehyde, Thymol, and phosphorus, it help in facilitating regular removal of toxins.
2. Skin Disorders:
Apart from removing toxins, it also has disinfectant and antifungal properties to protect your skin from infections. You can apply a face pack made with ground jeera powder to treat skin issues.
3. Anti-ageing Benefits:
Cumin seeds act as an antioxidant to fight free radicals that cause signs of ageing like wrinkles, sagging skin, and age spots. Vitamin E available in it provides you with fresh, radiant skin.

India’s favourite ‘laal mirch ka achaar’

Whether its breakfast, lunch, or dinner, no Indian meal is ever complete without the hot and spicy pickle or ‘achaar’ as a side accompaniment. And when it is achaar, it better be a tasty blast. And what could be spicier than our beautiful, mighty red chilies? Whole red chilies stuffed with an array of spices and soaked in mustard oil is a treat in itself that goes well with anything and everything.


 Sharing with you this easy recipe of India’s favorite red chili pickle.


  1. 500 gms Red Chillies
  2. 6tbsp Mustard Oil
  3. 3 tsp Turmeric Powder
  4. 6 tsp Fennel Seeds (saunf)
  5. 3 tsp Dry Mango Powder (amchur)
  6. 6 tsp Red Mustard seeds(raai)
  7. 1/4 tsp Asafoetida (Hing)
  8. 4 tsp Salt


  1. Wash the chilies and pat them dry. Keep them in Sun for a day.
  2. Slit them lengthwise from one side to make an opening for stuffing.
  3. Using a dry grinder, coarsely grind red mustard seeds along with fennel seeds.
  4. Put this ground mix in a bowl and add salt, turmeric, dry mango powder, and asafetida to it.
  5. Add 3 tbsp mustard oil and mix properly to make consistent stuff mix.
  6. Stuff the chilies with this mixture and press firmly.
  7. Take a clean and dry, glass airtight container and put all the stuffed chilies into it. Pour the remaining oil over the chilies and close the lid tightly.
  8. Let the container soak under the Sun for a week, and your spicy, drool-delicious treat is ready.

Bihari flavors at The Potbelly Rooftop Cafe

The Potbelly Rooftop Cafe is the much loved, cozy cafe in ShahpurJat or as I like to call it, The Other Village. Homely wooden furniture, yellow brick wall counters, textured walls, and nostalgic print chairs and couches with glass top tables. The Potbelly Rooftop Cafe is one of a kind place in Delhi serving Bihari cuisine. They have also opened an outlet in Bihar Niwas,  Chanakyapuri. This outlet of Potbelly was incidentally even visited by Mr. Richard Rahul Verma, American Ambassador to India on his quest to discover Indian cuisines with Rocky and Mayur. The rooftop is lined with a kind of traditional mat with painted bamboos and gorgeously up-cycled lamps. The cutlery holders I just couldn’t get enough of – elephant doodles getting high on wine.

We started with some refreshing drinks. Sattu salty and spicy cooler, one of Bihar’s old-time favorites, this was a very refreshing and unprecedented summer drink.

They have a brilliant variety of flavored iced teas apart from the regular peach and lemon+mint ones. We tried their apple and cinnamon, mixed fruit and nettle, and lemongrass. All the flavors were so, so refreshing. The nettle and lemongrass one took a lot of time to come through, but when it did, it was totally worth the wait.

For starters, we tried one of their house specials – Baggia basket – rice flour stuffed with masala wali chana dal. The puffs were exceptional, very subtle flavors, and went well with the extremely fresh coriander chutney and tomato chokha.

Meat pakora basket – crispy chicken and minced mutton pakoras with the freshest coriander and mint chutney. The meat was to a delish tenderness and succulent perfection.

Dhamaaka Maggie – Spicy, soupy with a garlic tinge and cheese.

Golmirch Chicken platter – chicken curry, laccha parantha, sabutdana vada, brinjal condiments, and fresh, crunchy salad. The chicken was decent, crushed whole black pepper in a creamy, yogurt laced gravy, the chicken pieces could have been a little juicier. The brinjal concoction was surprisingly very interesting and the laccha parantha was done to perfection. I am a big fan of sabundana vada at home and this one felt slightly overdone.

Champaran style mutton platter – shredded mutton curry, boondi ka raita, salad, and moong dal rotis. This was one of the best platters I have had. The mutton was so luscious and tender in a pepper, thick spicy gravy. The boondi raita complimented the heat of the mutton very well.

Enjoy the homely subtle flavors and do not miss on the Champaran style Mutton and baggia basket.