Amriti is different from jalebi or jilipi. The main difference lies in the batter. Jalebi is a sweet dish that is made from all- purpose flour or maida. Amriti is made from black lentil flour. Both the batters are then deep friend in ghee or oil and soaked in sugar syrup. Jalebi is crispier and stickier, while Amriti is soft and chewy. Both Amritis and Jalebis are awesome when served hot!
Bhaarbhunja [parched grain] is cooked usually using short grain parboiled rice, grams or chickpeas, groundnuts. Rice, grams, groundnuts are roasted in a huge wok-like vessel called karahi with hot sand. A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in South Asian cuisine. The word has been coined from bhaar, which means stove and bhunja means gram or chickpeas.
The Gola’s crunchy shaved ice stays inside the mouth for longer. It freezes the tongue, chills the teeth and numbs the cavities. Its iciness makes you deliciously comfortable and for a moment you yearn for the summer to last longer.
Jhalmuri (ঝালমুড়ি) is a popular street food in eastern India, especially in West Bengal. It is a great snack food – light, healthy and quick to fix and bursting with flavor. It’s spicy, tangy, crispy, & crunchy! Jhal in Bangla means spicy and Muri is of course the puffed rice and it is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn.