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Come enjoy Various Tastes of India by participating in the gala hosted by SEWA organization. Exquisite, home-made authentic food from several parts of India will be served along with light entertainment.
Some or all of the regional foods will be offered:
Andhra Pradesh: Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part.
Telangana: Telangana cuisine, there is a special place for rotis made from millets, such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu (Sour) in based on Tamarind.
Gujarat: Gujarati cuisine is one of the the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of dishes each with its unique cooking style, different kinds of pickles, farsans, chutneys and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavors where sweet notes dominate most dishes like the famous Gujarati Kadhi, Dhokla and Fafda.
Maharashtra: Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.
Tamil Nadu: Tamil cuisine is a cuisine native to the Tamil people who are native to the Indian state of Tamil Nadu and northern Sri Lanka. The region has a rich range of cuisine involving Vegetarian, and traditionally vegan dishes. Rice, legumes and lentils are used extensively and flavor is achieved by the blending of various spices. Tamil dishes are prepared in an elaborate and leisurely way and served in traditional style on a banana leaf. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. Typically breakfast includes idli or dosa and rice accompanied by sambar and rasam, followed by curd for lunch.
West Bengal: Bengali cuisine is a culinary style with an emphasis on fish; vegetables and lentils are served with rice as a staple diet. Known for its subtle and fiery flavors, as well as the spread of its confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service a la russe style of French cuisine. Don’t miss the Mishti-Doi and Rosho-gulla.
Karnataka: The cuisine of Karnataka includes many Vegetarian cuisines. It is one of the oldest surviving cuisines and traces its origin to the Iron Age. a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, dessert, Thovve, Chitranna, rice, and ghee. The meal is completed with a serving of curd rice.
Kerala: The cuisine of Kerala is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude vegetarian dishes prepared with rice. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.
Rajasthan: Rajasthani cuisine is influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.
Punjab: Punjabi cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and makki to roti (flatbreads made with cornmeal). Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety.
Odisha: Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of sal leaves. Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).
Street foods from around India: Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some notable examples are Paapri Chhat, Dahi Puri, Bhel Puri, Samosas etc.
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