pakoda

From soups to pakoras, seaweed is making waves in Indian cuisine. Discover five flavourful dishes that blend coastal tradition with oceanic goodness.

Indian pakoras go by many names across different states — tele bhajas, begunis or vengayam pakoras, but they are an emotion wrapped in layers of spiced besan and fried till golden brown.

A post graduate in Hindi, Narayanbhai Rajput, first set up a pakoda stall in Vadodara and named it the Shriram Dalwada Centre. Today, the pakoda entrepreneur has about 35 franchisees spread across different areas in the city.

Move over, mirchi bhajji and batata vada! From rikwach to bhabhra, India is home to many distinct yet deceptively delicious varieties of pakodas.