The central Indian cuisine of poha-jalebi breakfasts, maize dishes and the street food of Indore, with a milder meat tradition from Bhopal.
History
Indore's Malwa belt is known for its all-day eating culture, and Bhopal inherited Mughlai-influenced cooking from its begums. Maize and wheat are staples across the state.
Ingredients
- Flattened rice (poha)
- Maize
- Gram flour
- Milk
- Ghee
- Sev
- Pomegranate and sago
How it's made
- Cook poha with onion, turmeric and curry leaves
- Top with sev and lemon
- Pair with hot jalebi for breakfast
- Serve savouries with sweet milk-based desserts
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Indore's Sarafa Bazaar is known for night-time street food.
Ratings & notes
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