Recipe:-chocolate sandesh

Ingredients:-
1. 1 litre full cream milk
2. 5 tbsp powdered sugar
3. 2 tbsp lemon juice
4. 2 tbsp cocoa powder
5. 2-3 tbsp melted chocolate
6. 1 tbsp grated chocolate
Method:☟
1. In a wok add milk and let it boil.
2. Cook for 4-5 min..
3. Add lemon juice little at a time.
4. Milk curdles.
5. Drain and wash well with water.
6. Hang for 30 min..
7. After 30 min..take it out in a plate and knead it well till smooth and soft.
8. Add powdered sugar  and mix well.
9. Add cocoa powder and mix well and make a dough.
10. Cook the dough for 5-6 min..in low fame.
11. Transfer the dough in a plate and spread.
12. Let it cool slightly do not cool completely.
13. Take a portion and make a ball and press in middle with finger to make dent.
14. Fill it with melted chocolate.
15. Garnish with grated chocolate.

Recipes:- chocolate coconut laddu

1. 1 cup each, almonds and cashews (roasted until brown and chopped)
2. 1 bowl of dark chocolate
3. 1 cup grated coconut
4. 1 cup condensed milk
Method:-
1. Melt dark chocolate in adouble boiler.
2. In a bowl, add grated coconut, chopped almonds and cashews and mix well.
3. Now pour the melted chocolate over it and mix throughly.
4. Then add condensed milk.
5. Make laddus with your hands amd coat them in grated coconut.
6. Refrigerate for 2-3 hours..

Recipes:- creamy chocolate pudding

1. 2 cups (500ml) whole milk
2. 3 tbsp (40ml)heavy cream
3. 1.8 oz (50g) dark chocolate, finely chopped
4. 1 tbsp (10g) rice flour
5. 2 tbsp (15g) cocoa powder
6. 2 tbsp. (20g) corn starch
7. 1/4 tbsp salt
8. 1/2 tbsp vanilla extract
9. 1/2 cup  (100g) sugar
Methods:-
1. Combine sugar,cocoa, corn starch, salt and rice flour in a medium saucepan. Gradually add milk and whisk until well combined. Place over medium heat.
2. Cook stirring constantly, until pudding is bubbling and thickness. Stir in the chopped chocolate and heavy cream.
After the chocolate melted, turn off the heat, add vanilla and whisk until well blended.
3. Pour into desert dishes.
4. Let cool at room temperature and then refrigerate until ready to serve...

Recipes:-chocolate pudding

Ingredients:-
1. 2 oz (60g) dark chocolate
2. 2 cups (480ml) milk
3. 1/4 cups (60ml) heavy cream
4. 2 tbsp (15 g) cocoa powder
5. 3 tbsp (30g) corn starch
6. 1/2 cup (100g) sugar
7. 1 tbsp vanilla extract
8. 1/4 tbsp salt
Method:-
1. Finely chop dark chocolate and set aside.
2. In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.
3. Place the saucepan over medium heat.
Cook stirring constantly until thicknes.
Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.
4. Transfer to sarving dishes. Let cool to room temp...then refrigerate.
5. Can be served warm or cold..

Fresh lemony shrimp+Avocado+Tomato salad

Makes about 3-4 servings:-
Ingredients:-
1. 1 raw shrimp, peeled and deveined
2. 2 tbsp olive or avocado oil, divided
3. 1-2 fresh garlic cloves, minced or pressed
4. 2 large avocados, diced
5. 8 oz. Mixed cherry tomatoes, cut in half
6. 1 green chili, seeded and sliced
A good handful of fresh cilantro or flat- leaf parsley leaves, chopped
7. 1 large fresh lemon, both juice and zest of sea salt and fresh ground black pepper.
Instructions:-
Heat one tablespoon of oil in a large skillet, over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 min. Or just until shrimp turns pink and is no longer translucent.
Season shrimp with ses salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 tablespoon of oil and squeeze in your fresh lemon juice add zest, then very gently toss to combine everything together.
Adjust seasonings to your taste and enjoy....

Pavlova

Ingredients:-
1. 4 white egg
2. 250 g caster sugar
3. 1 tbsp white wine vinegar
4. 1 tbsp cornflour
5. 1 tbsp vanilla extract
For the topping:-
500 g strawberries, hulled and halved (use any other berry you want)
200 g reducrrants, stalks removed
3 tbsp icing sugar
350 ml double cream
Methods:-
Heat oven to 150 c/130 c- using a pencil, mark out the circumstances of a dinner plate on baking parchment.
Whisk 4 eggs whites with a hand mixer until they form stiff peaks, then whisk in 250 g caster sugar, 1 tbsp. At a time, until the meringue looks glossy. Whisk in 1 tbsp white wine vinegar, 1 tbsp cornflour and 1 tbsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hour then turn off the heat and let the pavlova cool completely inside the oven.
When the meringue is cool, chop 100 g of the hulled strawberries.
Mix them with 100 g of the reducrrants and 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, than push the fruit mix.through a sieve.
Whip 350 ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400 g hulled and halved strawberries and 100 g redcurrants on the cream and finally pour the sauce over the whole lot..

Skillet chicken with garlic herb butter sauce

Ingredients:-
1. 4 (60z) boneless, skinless chicken breasts
2. 1 1/2 tbsp minced garlic (4cloves)
3. 1 tbsp olive oil
4. Salt and freshly ground black pepper
5. 1/3 cup low-sodium chicken stock or dry white wine
6. 4 tbsp unsalted butter, divided
7. 2 tbsp chopped fresh sage
8. 1 tbsp chopped freshy thyme
9. 1 tbsp chopped fresh rosemary
Methods:-
Heat a large 12-inch skillet over medium- high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
Dab chicken dry with paper towles,then season both sides of chicken with salt and pepper. Add oil to skillet then add chicken.
Cook chicken about 5-6 min. Per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
Reduce burner temp. Slightly than melt 1 1/2 tbsp.butter in same skillet.
Add in a garlic and sage and saite until garlic is golden brown, about 30 seconds.
Pour in chicken broth and scrape up browned bits from bottom of pan.
Dice remaining butter into 3 pieces then add a skillet along with thyme and rosemary. Stir until butter is melted. Return chicken to pan and spoon sauce over top... serve warm....

Top nine hill station in india

1. Kodaikanal:-
Tamil nadu
2. Tawang:-
Arunachal pradesh
3. Lonawala:-
Maharashtra
4. Mahabaleshwar:-
Maharashtra
5. Gangtok:-
Sikkim
6. Shilong:-
Meghalaya
7. Ooty:-
Tamil nadu
8. Kashmir:-
Jammu and kashmir
9. Khajjar:-
Himachal pradesh

Toasted sweet potato

Ingredients:-
Toasted sweet potato slices topped with goat milk yogurt, avocado chunks, cucumbers, poached eggs, fresh parsley, paprika and pickled red onions..
Methods:-
To make the toast, just slice a sweet potato lenghtwise into 1/4" thick slices.
Place in the toaster and toast on high.
You'll probably have to do it 2-3 × to get it cooked fully! Worth it though. So good!
Goat milk yogurt is from the brentwood farmer's market....

Oatmeal with caramelized bananas

Recipe:-
1.Salted carameal oatmeal
2. 1/2 cup porridge oats
3. 5 small/medium dutes
4. 3/4 cup hot water
5. Generous pinch of sea salt
6. 1/2 cup of oat milk, unsweetened
Method:-
In a small cooking pan cover oats and chopped dates with hot water.
Leave for 10 min.to soak. After that time add salt and milk,bring to a boil and cook for about 5 min. Until creamy.serve warm.

Creamy and nutty overnight zoats

Soak overnight:-
1. 1/2 cup gluten free oats
2. 1 tbsp chia seeds
3. 1/4 cup frozen zucchini (you can cut it up after it softers)
4. 1 scoop nut butter of choice
5. 1 cup nut milk
:-shake it well and leave in the fridge overnight.

Pasta with a creamy mushroom and zucchini tomato sauce

Ingredients:-
1. Olive oil
2. 1 red onion
3. 4 cloves of garlic
4. 1/2 zucchini
5. 2 carrots,peeled
6. 250 g mushroom
7. 2 tomatoes
8. 2 tbsp. Vegan butter/ margarine
9. 1 tbsp.dried basil
10. 1 tbsp dried oregano
11. Salt and pepper
12. 500 ml sieved tomatoes
13. 2 tbsp tomato paste
14. 3/4 cup plant based milk
15. 1/2 tbsp flour
Method:-
1. Add all the veggies (onion,garlic,zucchini, mushrooms,carrots and tomatoes) separately in a food processor to chop them finally.
2. Heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat.
3. Add onion and garlic cloves and cook them for aboutb1-2 min.or until the onion becomes transclusent.
4. Add zucchini and carrots and cooknfor 2 min.
5. Then add the mushrooms and cook them for another 2 min.before adding tomatoes, tomato paste, dried basil, dried oregano,some salt and pepper,vegan butter and sieved tomatoes.
6. Stir well, reduce heat to low, cover sauce pan with a lid and cook for aboit 20 min.
7. Stir sauce regularly.
8. Whisk together plant based milk and flour and add the mixture to the sauce.
9. Cook for another minute.
10. Add some more salt and peeper if necessary and serve with pasta.

The best cinnanon streusel coffee cake

Directions:-
Step 1- preheat the oven to 350' f
Step 2- make the cake
Step 3- whisk together the milk and vinegar. Set aside to curdle.
Step 4- a mixing bowl, whisk the flour, sugar, baking powder and soda, and salt.
Step 5- add the sour cream, oil, vanilla and milk mix.to the flour mix. Beat until combined.
Step 6- make the topping:-
Step 7- in a separate bowl, add the ingredients for the topping and use a fork to combine everything together.
Step 8- Assemble the cake.
Stap 9- Grease a 9×12 cake pan. Spread half of the batter  around the bottom of the pan. Sprinkle_ 1/2 of the topping.
Step 10- Spread the remaining batter and
Sprinkle the rest of the topping.
Step 11- Bake for 25-35 minute until a toothpick comes out clean or with only crumbs.
Srep 12- Whisk together the ingredients for the drizzle .
Step 13- once cake cools it can still be a bit
Warm- It's delish warm or room temperature. Drizzle the powdered sugar mix..over the cake,cut and surve...

Vegan lemon poppy seed pancakes

Recipe:-
Makes 8-10 pancakes
Ingredients:-
1. 2 1/2 cups all purpose flour
2. 1 tbsp baking powder
3. 1 tbsp baking soda
4. 1/2 tbsp salt
5. 2 tbsp cane sugar
6. 1/4 cup apple sauce
7. 2 1/2 cups almond milk (or any plant milk of your choice).
8. 3 tbsp lemon juice
9. 1 tbsp lemon zest
10. 3 tbsp poppy seeds
11. 4 tbsp melted vegan butter.
For serving:-
100% pure maple syrup, more vegan butter.
Directions:-
1. In a large bowl,add the flour, sugar, salt, baking powder, and baking soda poppy seeds and whisk to combine.
2. In a medium bowl add the almond milk, lemon juice, lemon zest, melted vegan butter, apple sauce and whisk to combine.
3. Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Do not over mix..
4. Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted, reduce the heat to low and add 1/3 cup or 1/2 cup of butter to the pan.
Depending on how big or small you want them.
5. Cook for 2-3 min.until bubbles start to appear on the surface.
Flip the pancake over and cook for another 1-2 min.until golden brown.
Repeat with the remaining batter.
Surve the pancakes with vegan butter and muple syrup...

Top tourist places in uttar Pradesh

Uttar Pradesh is the one of India's most popular and attractive. Tourist attractions for its heritage and cultures, where there are many tourists from around the world come to visit. Uttar pradesh is an important state because of the rich heritage and religious prosperity.
Agra:-
Agra is a historic town on the bank of yamuna river which is famous all over the world for the world famous Taj mahal.
Besides the Taj mahal, the fort of sikandra, the red fort of agra, fatehpur sikri, Radha swami samadhi, sur sarovar, panch mahal etc.
Agra has all the means of modern amenities including old hotel facilities like comfortable hotel, market, mall, traffic facilities, entertainment, education and arts museums etc..
Varanasi:-
Varanasi, that is by the banks of river ganga is one of the oldest and most ancient cities is the world.
Varanasi is called  India's religious capital, where tourist form various parts of the world are visited by the pilgrims.
Varanasi is the only one that produces the best clothes in the world..
Lucknow:-
Lucknow is the capital of uttar pradesh, is also a major tourist spot, which is situated on the banks of river Gomti..
Along with the giant gardens, British era buildings and old monuments on both sides of the river gomti, this city is the capital of energy and hustle.
This city i known as 'Nawab' city.
Lucknow is famous for its innovative Tahajeeb and delicious cuisine.
Big Imambara, Chhota ,Imambara, Residency, Rumi darwaza, lucknow zoo etc..
Mathura:-
Known as the krishna Nagri, Mathura is situated on the banks of up yamuna.
Mathura is considered to be the birthplace of Lord krishna and hence it is a holy city of followers of Hinduism.
Many religious places, such as the krishna Janmabhoomi temple, birla mandir, kans kila, Radha kund, kusum sarover, govardhan mountain etc..
Allahabad:-
Is a sacred pilgrimage place, where there is a conflunce of three sacred rivers of ganga, jamuna and saraswati which is called Triveni Sangam..
This city is the admini strative and educational capital of uttar Pradesh...

Tanda fall

Tanda fall a great scenic place to view its like a shooting point a fall falling from nearly 2400 feet and its awesome to watch it although it. Mostly dry but in rainy season it is at its peak which features a beautiful water stream. Besides, there is a beautiful reservoir opposite to the falls, known as Tanda Dam...

Sidhnath dari

Sidhnath dari waterfall is very famous waterfall which has various other tourist destinations at close distance from it. One can visit shakteshgarh fort, Lakhaniyadari fall and Jirgodam. Shakteshgarh fort is situated at a distance of 15 km from sidhnath dari falls.
Sidhnath dari fall is located at a distance of 14 km from chunar which is situated in mirzapur district of uttar Pradesh..

Chunar fort

The chunar fort (is also known as chandrakanta chunargarh and charanadri) is located in Mirzapur district of up in india.
Along with chunar town, situated below the fort, the two are historic places with common history and legends.
It is located 14 miles (23 km) south west of varansi.
The fort's history spans from 56 Bc and then between Afghan decedent sher shah suri's (1532)rule, the Mughal Empire (Humayun, Akbar and many others including Nawab of Awadh) up to 1772, and finally the British Raj up to 1947 till India gained Indepence...

Windom fall

The convenience of learning about the distance between Mirzapur windom fall to park is very helpful while traveling, which is 15 km from mirzapur city. Along with this, we become aware of the travel time from mirzapur windom fall to park is 18 min, without much hassle. The very beautiful nature magic you can see here..

Sirsi Dam

Sirsi dam designed over the falls is about 45 km from mirzapur.
It is designed to facilitate bind water and is located near to mezadam.
This place is so stunning since the water falls from height is enough.
Sirsi dam is one of the chief picnic spots near to mirzapur, which is constructed across sirsi river.
The reservoir of sirsi dam formed by 14 sluice gates attracts feathered visitors the town, the spot also supplies a facility to remain at the Inspection Bungalow of irrigation division..

Rajdari and Devdari

Rajdari and devdari waterfalls are found in the chandraprabha wildlife sanctuary. The sanctuary was established to conserve Asiatic lions and though their population has dwindled, there are several species of animals and birds that live here.
Apart from the animals and birds, the sanctuary is home to several other attractions, more neatably the Rajdari and Devdari waterfalls.
The Crystal clear waters, gurgling over the rocks present a breathtaking sight.
The sanctuary is accessible from Varanasi. It is about 65 km from the city...

Lakhniyadari

Lakhniya dari is one of the best water fall near by Varanasi. It's only 60 km from Varanasi..
Lakhniya dari is the best place to visit in varanasi...

Top thirteen tourist places in Mirzapur

Places:-
1. Lakhaniya dari
2. Raj dari water fall
3. Devdari water fall
4. Sirsi fall
5. Jargodam
6. Windom fall
7. Siddhinath ki dari
8. Tanda fall
9. Chunar fort
10. Ittehar khan ka maqbara
11. Vindhyanchal temple
12. Adgadanand ji Aashram
13. Bhandari devi

Ten best places to visit in uttar Pradesh

1. Taj mahal (Agra)
2. Kashi viswanath mandir (Varanasi)
3. Shri krishna Janmbhoomi (Mathura)
4. Ram lilla temple ( Ayodhya)
5. Maha Kumbh mela (Triveni sangam Allahabad)
6. Lucknow Museum
7. Shri Radha krishna temple (Kanpur)
8. Gorakhnath temple (Gorakhpur)
9. Ramjanki mandir (Bhadohi)
10. Vindhyachal temple (Mirazapur)

Mughal park

The tomb is the marble precursor to its more famous sibling across the Yamuna,and its English-style gardens and charming ivory-tinted facade are a lovely surprise for the rare tourist or history buff who gets here. And now, after four years  of dedicated restroration,  monument is slowly finding its rightful place on the tourist circuit,along with the other famous garden here, Mehtab Bagh.
The restroration of the two Mughal gardens was carried out jointly by the Archaeological survey of india (ASI) the world Monument Fund(WMF) and the Ministry of culture,under the Mughal Riverfront Gardens of Agra (MRGA)project, and opened up in jan..this year.
The tomb of I'timad-ud-Daulah-loosely translating to 'pillar of the state'- was commissioned by Empress Nur Jahan for her father Mirza Ghiyas Beg in the early 1620s in the typical Mughal 'charbagh' style. It consists of four equal square-shaped gardens (hence 'char' and 'bagh')with the mausoleum sitting smack in the middle.
Under the British Raj, the gardens of I'timad-ud-Daulah were transformed to the exact opposite-stately,manicured lawns with not a tree in sight.
Fruits for monkeys:-
A typical Mughal garden also meant lush, chaotic gardens, filled with colourful flower beds and tress heavy with fruit for monkeys and birds,says Lakshmi Narayan, ASI's junior foreman for horticulture at the site...

The terracotta temple of Bhattabati

The famous Hazarduari palace of Murshidabad drew me to this once grand capital of the Nawabs of Bengal,now a dusty town in West Bengal.
For someone who chases monuments and forgotten ruins across the country, everything Mursidabad had to offer fascinated me.
It was the small temple, and as the sun's rays fell on it, its red brick surface glowed, the shade from the trees adding a dappled effect.
The temple is in the village of Bhattabati. The legend goes that the place gots its name from the Bhata Brahmin families who came from Karnataka and settled here in the reign of Alauddin Husain Shah (1494-1519).
Not much is known of the builder of this 18th century shiva temple called Ratneshwar.
The terracotta panels which cover the surface of the temple are spectacular.
The Ratneshwar temple stands on a plinth and is looked after well by the villagers, which include many Muslims. The temple is about 10 metres in height. The door to the shrine is kept locked.
Decorated panels:-
The terracotta panels on the temple have religious and secular scenes, and describe scenes from the life of Rama and Krishna,talk of kings, queens, dancing girls,reclining noblemen, troupes of musicians, women tablachis, hunting and wedding scenes and more.
The figures have worn down over time. Every inch is covered by these remarkable terracotta scenes,including a lower panel with a version of terracotta warriors.
Three steps:-
The northen wall has a huge sculpture of vishnu in the vaman avatar. The sculpture shows the three steps that vaman took to subdue the asura Mahabali.one points towards the sky, the second is on earth,and the third is firmly on king Mahabali's head. Unfortunately,the portion showing the foot on Mahabali is damaged.
This temple with its mythology, artistic perfection and messages of communal harmony is something that symbolises India to me...

Dead sea

Dead sea:-
It's called dead sea because it's high salinity prevents macroscopic aquatic organisms, such as fish and aquatic plants from living in it. It's high salt content also allows one to float effortlessly on the water. No one can drown in it.
The dead sea attracts thousands of visitors from all over the world every year.

Dahi puri

Ingredients:-
1. 2-3 potatoes
2. One small onion
3. One small tomato
A handful moong sprouts (optional)
4. One cup green chutney
5. One cup sweet chutney
A small bunch of coriander leaves
6. 1/2 cup curd (or as required)
Puris or golgappas or phuchkas (as many as you wish)
7. Fine sev red chilli powder (to garnish)
8. Chaat masala (to garnish)
9. Black salt (to garnish, optional)
Method:-
1. Green chutney: grind together, 2 cups of coriander leaves, 1-2 green chillies, small piece of ginger, 1.5 tbsp lemon juice, 1 tbsp jeera powder and salt to taste, with a little water. Adjust consistence with water as required.
2. Sweet chutney:- in a small saucepan, boil together half cup seedless tamarind and half cup seedless dates with 2 cups of water. After about 8-10 mins.. when they are cooked soft, add half cup powdered jaggery once jaggery dissolves and thickness, add half tbsp each of red chilli powder, coriander powder,jeera powder and dry ginger powder. Cook for 2 mins..add salt to taste,turn off stove and let the mixture cool. Once cooled, grind to a paste with some water if needed. Strain mixture and keep.
3. Boil potatoes,cool, peel and roughly crumble with your hands. Make sure the pieces are not too big.
4. Finely chop onions, tomatoes and coriander leaves.
5. Lightly salt the curd and whisk it smooth.
6. To assemble: arrange puries in a plate,carefully crack the top with thumb so you can add the potatoes and chutneys.
7. Now add small quantity of boiled potato, moong sprouts (if using) and a little chopped onion and tomato.
8. Top with green chutney,sweet chutney and beaten curd as needed.
9. Sprinkle red chilli powder,chaat masala and black salt.
10. Throw on the sev generously and garnish with coriander leaves. Serve immediately.

Recipe:- veg phad thai

Ingredients:-
1. 100 gm medium-sized rice noodles
2. Three tbsp vegetable oil
3. One tbsp chopped shallots
4. One tbsp chilli flakes
5. Ten gm firm tofucubes
6. One egg
7. 50 gm spring onion (cut in 1" batons)
8. 1/4 cup bean sprouts
9. 2 tbsp crushed roasted peanuts
10. One lime wedge (for phad thai sauce,mix together)
11. One tbsp dark soy sauce
12. One tbsp palm sugar or yellow jaggery
13. One tbsp tamarind pulp
Methods:-
1. Soak the rice noodles in cold water for 3-5 min..until soft, then drain and set aside.
2. Heat the oil in a wok over medium heat and stir fry the shallots and a pinch of the chilli flakes until fragrant and a little brown.
3. Add the tofu, mix well and set to one side of the wok (add a few prawns for a seafood version)
4. Add the rice noodles and phad thai sauce and toss well with the tofushallot mixture.
5. Break in the egg, stir well until done and mix with the noodles. Then throw in the spring onion batons and bean sprouts.
6. Cook for a minute and then transfer to a serving dish.
7. Garnish the phad thai with the roasted,crushed peanuts, the remaining chilli flakes and a wedge of lime on the side.

Recipe:- Neembu saan

Ingredients:-
1. One whole hill lemon
2. 3/4 cup yoghurt
3. Three spoons of hemp seeds
4. Two small horseradish
5. Ten gram jaggery
6. 1/2 bunch coriander leaves
7. Two spoons of red chilli powder (or freshly ground green chilli paste)
8. Salt as per taste
Method:-
1. Roast and grind the hemp seeds,and add to yoghurt. Throw in the chilli paste or powder along with finely chopped coriander leaves.
2. Powder the jaggery and add it with the salt. Mix well.(you can use a blender)
3. Slice the horseradish and add to the sauce. The marinade is now ready.
4. Peel and deseed the lemons.(do not start with this;hill lemon tends to turn bitter rather soon). Dice the pulp and mix it in the marinade.
5. Garnish with coriander and whole chilli (optional). Serve fresh.

Varanasi , restaurant

1. Kashi chaat bhandar,godawlia:-
The experience of lip-smacking tomato chaat served in a kulhad.
2. Chachi ki kachori,lanka
This is a small unidentifiable resturant in lanka,Varanasi.
3. Deena chaat bhandar, godawlia
This legendary chaat joint gives visitors all that they are craving for authentic banarsi chaat.
4. Varanasi restaurant and cafe,hathi phatak from breakfast to having complete banarasi thalis for lunch and dinner.
5. Sri Annapurna resturant,sigra
The resturant's menu perfectly balances a palette of india and continental cuisines which makes it one of the best resturants.
6. Baati chokha resturant- Dashashwamedh ghat.
Baati chokha believes in investing in traditional indian cuisines to bring the true flavours of the country out on a plate.
7. Aum cafe, assi ghat
Is a small boutique cafe located in Aum cafe,assi ghat. It is known for cooking up the best vegetarian. Delicious in vara.
8. Aadha-Aadha cafe, Dashashwamedh ghat
The cafe is best for people who want to go light on their budget while having a boutique during a experience.
9. Angeethe resturant:-
Angeethe is a culinary blend of the modern taste from around the world and the royal benarsi flavour, touches the soul with the sere...