Plain Paratha & Sabji
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Flat bread with wheat flour and choice of stuffing
Plain Paratha ( পোরোটা) with Curry
All orders need to be placed minimum 48 hours in advance to be available for delivery. Same day delivery will not available. Currently we are delivering food only through our online partners Swiggy Genie or Dunzo. If there are some additional charges it will be borne by the vendor. However, the deliveries will be limited to certain areas only. Incase you are not able to order due to delivery restrictions, please reach out to us and we will try our best to serve you.
Indian Flatbread | পোরোটা
The Hindi word paratha is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed wheat puran polis (which Achaya (2003) describes as parathas) are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. However, Puran poli is a separate bread. Earlier references to paratha have been mentioned by Nijjar (1968), in his book Panjāb under the sultāns, 1000-1526 A.D. when he writes that parauthas were common with the nobility and aristocracy in the Punjab.
The Chalukya king Someśvara III (r. circa 1126 to 1138 CE) is known to have written an encyclopedic book on called Mānasollāsa, or ‘That Which Delights The Mind’. In the section devoted to the culinary arts, he mentions the pūraṇa, a flatbread made of wheat flour and stuffed with jaggery and gram paste. This dish was the precursor to the modern hōl̥ige/obbaṭṭu of Karnataka and the pūraṇ-pol̥ī of Maharashtra and Gujarat, now stuffed with boiled chana, jaggery and coconut. I’m sure regional variations of the sweet-dish exist in other parts of the country. The book also describes other variations of stuffed wheat parathas like veṣṭika (a wheat-flour preparation stuffed with chana and spices such as cardamom and black pepper), maṇḍa/maṇḍaka and polika. The latter was similar to the pūraṇa and when stuffed with savoury preparations, was called angarapolika. The maṇḍaka, a large paratha stuffed with sweetened pulse paste and baked on an inverted pot, is probably much older and dates to the timeline of Classical India. This is the precursor to the maṇḍigē or māṇḍē popular in northern parts of Karnataka. The Gujarati text Varanaka Samuchaya, written around the year 1520 CE, mentions that spicy parathas like the mēthī-thēplās were made from wheat-flour and were eaten with rāita.
The cuisine of Bengal consists of dishes from both East and West Bengal i.e. undivided Bengal era as well as the dishes which originated in the city of Kolkata during the British rule. There is an emphasis on vegetarian cuisine, specially during festivals and is most commonly prepared without onion and garlic. A Mughlai influence on the cuisine is due to the their rule over certain parts of Bengal and the last Mughal emperor Wajid Ali Shah has said to have contributed a lot to the Bengali cuisine. There is an array of lesser known dishes cooked every day at home. Panch Mishali Torkari (five vegetable stir-fry), Chapor Ghonto (vegetable mishmash), Neem Begun (neem leaves stir fried with potato and brinjal), to name a few.
About the vendor
Monilum Foodies, expert in North Indian, Bengali & Oriya dishes serving in Hyderabad since last three years. They are greatest choice for Bengali food lovers in Hyderabad. The Bengalis in Hyderabad swear by their quality and consistency when it comes to food. Their prime goal towards customer is to offer Value for Money every time.
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