Dhanbadian

Opposite Candor IT Park in Kolkata, there is a popular pice hotel that has become a regular dining spot for engineers and office professionals working in and around the area. With the daily rush of employees from IT companies, this hotel serves as a convenient and affordable place for lunch and dinner, especially for those looking for homestyle food after long working hours.

The pice hotel offers a wide variety of both vegetarian and non vegetarian dishes, catering to different tastes and budgets. Simple rice meals, dal, mixed vegetables, and seasonal sabzis are available for those who prefer vegetarian options. For non vegetarian food lovers, the hotel serves items like fish curry, chicken curry, egg curry, and sometimes mutton, prepared in a style that feels familiar and comforting rather than overly spicy.

One of the main reasons for the hotel’s popularity among engineers is its quick service and consistent taste. Since many customers have limited lunch breaks, the food is prepared in advance and served fast, allowing people to eat without delay. In the evenings, the hotel becomes a relaxed space where colleagues gather after work to enjoy dinner and discuss their day over a simple meal.

Over time, this pice hotel has become more than just an eating place. It has turned into a small part of the daily routine for many working professionals around Candor IT Park. Its presence highlights the importance of affordable, everyday eateries in supporting the lifestyle of office workers and reflects Kolkata’s strong culture of pice hotels that serve honest, filling food to the masses.

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19 hours ago | [YT] | 2

Dhanbadian

Pithai paratha is a traditional street food of Kolkata that reflects the city’s habit of adapting and reimagining foods from different regions. The word pithai is believed to be derived from pita or pitha, a term commonly used in eastern India to describe flour-based preparations. In Kolkata, pithai paratha developed as a unique creation that combined the idea of a stuffed or layered flatbread with local tastes and street food culture.

The origin of pithai paratha can be traced to small roadside eateries and tea stalls in North and Central Kolkata, where vendors experimented with simple ingredients to create filling and affordable meals. It was prepared using refined flour or wheat flour dough, rolled into thin layers, sometimes filled with mildly spiced mixtures, and cooked on a hot griddle with oil or ghee. The focus was on softness, crisp edges, and rich flavor rather than heavy spices.

During the mid twentieth century, as Kolkata grew into a busy urban center, pithai paratha became popular among students, office workers, and daily wage earners. It was easy to make, quick to serve, and could be eaten at any time of the day. Vendors often paired it with aloo curry, chana dal, or simple chutneys, making it a complete and satisfying street meal.

Over the years, pithai paratha evolved with changing tastes. Different areas of Kolkata developed their own variations, with some vendors adding fillings like paneer, vegetables, or eggs, while others focused on maintaining the traditional plain version. Despite these changes, the essence of pithai paratha as a comforting, affordable street food remained the same.

Today, pithai paratha is remembered as a part of Kolkata’s rich street food heritage. It represents the creativity of local vendors and the city’s ability to blend influences into something uniquely its own. More than just a paratha, pithai paratha tells a story of everyday life, simplicity, and the enduring charm of Kolkata’s food streets.

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1 day ago | [YT] | 1

Dhanbadian

The history of Indian snacks and namkeen in Dhanbad is closely connected to the city’s growth as a major coal mining and industrial center. As Dhanbad developed in the late nineteenth and early twentieth centuries, people from different parts of India migrated to the city in search of work and business opportunities. These migrants brought with them their regional food habits, which gradually shaped Dhanbad’s diverse snack culture.

In the early days, snacks in Dhanbad were mostly homemade or sold by small roadside vendors. Simple items like roasted chana, puffed rice mixtures, samosas, kachori, ghugni, and jalebi were commonly consumed by workers and traders. These snacks were affordable, filling, and easy to prepare, making them ideal for daily consumption, especially for coal mine workers who needed quick energy during long working hours.

With the arrival of communities from Bihar, Uttar Pradesh, Rajasthan, Gujarat, and Bengal, the variety of namkeen expanded significantly. Rajasthani mixtures, Gujarati sev and gathiya, North Indian aloo bhujia, and Bengali fried snacks slowly became part of everyday life in Dhanbad. Small shops and family-run businesses started specializing in namkeen, preparing them fresh using traditional recipes passed down through generations.

Over time, namkeen shops became an important part of local markets and bazaars in Dhanbad. These shops gained popularity through word of mouth and customer trust rather than advertising. Festivals like Diwali, Holi, and Chhath Puja further increased the demand for snacks and namkeen, as people preferred locally made items for celebrations and gifting.

As the city modernized, packaged snacks and branded namkeen entered the market, but traditional Indian snacks continued to hold their place. Many local shops adapted by improving hygiene and packaging while maintaining authentic taste. Today, Indian snacks and namkeen in Dhanbad reflect the city’s cultural diversity and history of migration. They are not just food items but a shared tradition that connects generations and communities through familiar flavors and everyday moments.

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2 days ago | [YT] | 10

Dhanbadian

Tiwari Mutton Hotel is a well-known name in Dhanbad’s food culture, especially among lovers of traditional mutton dishes. The hotel is believed to have started as a small, humble eatery several decades ago, at a time when Dhanbad was growing rapidly due to coal mining and the arrival of workers from different parts of Bihar, Uttar Pradesh, and Jharkhand. These communities brought with them rich culinary traditions, particularly slow-cooked, spice-forward mutton preparations.

The founders of Tiwari Mutton Hotel focused on simple cooking methods, fresh ingredients, and a homestyle taste. Instead of luxury or modern presentation, the emphasis was always on flavor, consistency, and generous portions. The mutton was traditionally cooked over a slow flame, allowing the spices to blend deeply with the meat, creating a taste that reminded many customers of food cooked at home or in village kitchens.

Over the years, the hotel gained popularity through word of mouth rather than advertising. Office workers, coal mine employees, traders, and travelers began recommending it as a must-visit place for authentic mutton in Dhanbad. The hotel became especially famous for its rich gravy, tender meat, and the balance of spices that suited local taste preferences.

As Dhanbad expanded, Tiwari Mutton Hotel remained rooted in its original style. While the city saw the arrival of modern restaurants and fast-food chains, the hotel continued to serve traditional meals, which helped it retain a loyal customer base across generations. For many locals, eating at Tiwari Mutton Hotel became a routine, a weekend tradition, or a nostalgic experience connected to family and friends.

Today, Tiwari Mutton Hotel is not just known as a place to eat but as a part of Dhanbad’s local food history. It represents the city’s love for hearty, honest food and stands as a symbol of how simple street-style or small-restaurant cooking can achieve lasting fame through taste and trust.

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3 days ago | [YT] | 12

Dhanbadian

Litti chokha is a traditional dish from the eastern Indian states of Bihar, Jharkhand, and parts of Uttar Pradesh, deeply rooted in rural culture and history.

The origins of litti chokha are closely connected to the agrarian lifestyle of the region. Litti was developed as a hardy, nutritious food that could be prepared with easily available local ingredients like wheat flour, sattu (roasted gram flour), mustard oil, and spices. Because litti can be cooked over cow-dung cakes or open fire and stays fresh for a long time, it became a popular meal for farmers, travelers, and soldiers.

During ancient and medieval times, this simple dish was commonly eaten by villagers and laborers, as it required no elaborate kitchen setup. Some historical references link its popularity to the Magadh region, where food traditions focused on strength, simplicity, and sustainability. Litti provided high energy and protein, making it ideal for long working hours in fields.

Chokha, the mashed accompaniment made from roasted vegetables such as brinjal (eggplant), tomato, and potato, reflects the region’s preference for smoky flavors and minimal processing. The use of raw mustard oil, garlic, green chilies, and coriander in chokha added both flavor and nutritional value.

Over time, litti chokha evolved from a rural staple into a cultural symbol of Bihar and surrounding regions. It gained wider recognition during the colonial period, when migrant workers carried the dish to other parts of India. In recent years, litti chokha has moved from village hearths to urban restaurants and food festivals, becoming popular across the country and even internationally.

Today, litti chokha is not just food but a representation of eastern India’s heritage, simplicity, and connection to the land.

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4 days ago | [YT] | 5

Dhanbadian

Ghugni is a traditional and much-loved dish from eastern India, especially popular in West Bengal, Bihar, Jharkhand, Odisha, and parts of Assam. It is commonly prepared using dried white or yellow peas, or sometimes black chickpeas, slow-cooked with spices to create a thick, flavorful curry.

The history of ghugni is closely connected to the everyday food culture of these regions. It originated as a simple, affordable, and nutritious meal that could be prepared easily by households and street vendors. Because dried peas were inexpensive and widely available, ghugni became a staple food for working-class communities, farmers, and travelers.

During the colonial period, ghugni gained popularity as street food, especially in Bengal and Bihar. Vendors sold it near markets, railway stations, and schools. Over time, local variations developed. In Bengal, ghugni is usually mildly spiced and often served with chopped onions, green chilies, coriander, and a squeeze of lemon. In Bihar and Jharkhand, it tends to be more spicy and is often eaten with bread, litti, or as a standalone snack.

Ghugni also holds cultural importance during festivals and religious occasions. It is sometimes prepared without onion and garlic for ritual purity, showing how the dish adapted to both everyday and ceremonial needs.

Today, ghugni continues to be an iconic comfort food of eastern India. It represents simplicity, regional identity, and the rich street food tradition that has been passed down through generations.

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5 days ago | [YT] | 12

Dhanbadian

In the busy streets of Burrabazar, Kolkata, a young boy is quietly chasing his dreams. Alongside his BCA studies, he sells fresh malai laddu and malai roll on the street to support his family and fund his education. Every sweet he makes carries hard work, responsibility, and hope for a better future. Stories like his remind us that behind many street foods are young dreams and strong determination. ❤️

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6 days ago | [YT] | 9

Dhanbadian

History of Curry Kachori

Curry kachori is a popular Indian snack that has its roots in North India, especially in Rajasthan and parts of Uttar Pradesh. It is believed to have evolved from the traditional kachori, which was originally a dry, stuffed snack made for easy storage and long travel, particularly in desert regions like Rajasthan.

Over time, local cooks began serving kachori with a spicy, tangy curry or gravy made from gram flour, yogurt, and regional spices. This innovation turned a simple snack into a filling and flavorful dish, suitable as a breakfast or street food meal. The curry helped soften the kachori and added a rich layer of taste, making it extremely popular among locals.

Curry kachori became closely associated with street food culture and morning meals in cities such as Jaipur, Jodhpur, and Agra. Vendors adapted the recipe according to local tastes, leading to variations in spice level, thickness of the curry, and toppings like chutneys, onions, and coriander.

Today, curry kachori is loved across India as a comfort street food that reflects regional creativity, tradition, and the evolution of Indian snacks into complete meals.

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1 week ago | [YT] | 4

Dhanbadian

History of Pedha

Pedha (also spelled Peda) is a traditional Indian sweet with a rich cultural and historical background. It is believed to have originated in India, with its roots strongly connected to Mathura and Vrindavan in Uttar Pradesh. These regions are closely associated with Lord Krishna, and pedha has long been offered as bhog in temples.

Historically, pedha was made by slowly cooking milk to form khoya (mawa), then sweetening and flavoring it with ingredients like sugar, cardamom, or saffron. Due to its longer shelf life compared to milk, it became popular during festivals, religious ceremonies, and in royal kitchens.

Over time, pedha spread across different parts of India and evolved into regional varieties. Mathura pedha is known for its slightly hard texture and caramelized flavor, while Dharwad pedha from Karnataka gained national recognition and a GI tag for its unique taste.

Today, pedha remains one of India’s most loved traditional sweets, representing a blend of devotion, tradition, and culinary heritage passed down through generations.

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1 week ago | [YT] | 5

Dhanbadian

Chole Bhature in the house. Aaj ka Breakfast 🤟🏻😊

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1 week ago | [YT] | 7