Yavatmal, situated in Maharashtra, India, is famously referred to as the “Cotton City.” Renowned for its thriving cotton industry, Yavatmal boasts a rich history and cultural heritage.

Therefore, Mughlai cuisine was also fat-heavy, as the preparation used substantial quantities of butter and even animal fats, extracted from lambs and other commonly available sources of meat. However, Awadhi cuisine refrains from excessive spice and condiment indulgence.

Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region in Sivaganga district of Tamil Nadu state in India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.

Kulcha are Indian flatbreads similar to naan, but the key difference between them is that they are made using maida or a refined white flour whereas naan tends to be made with a wheat flour. Naan dough is leavened with yoghurt and yeast to make it soft and light, whereas Kulcha dough is not.

Pathi kulcha, exclusive to Amritsar, is a distinctive bread leavened with aniseed and black gram water. Pathi Kulcha, unique to Amritsar, is a special type of kulcha bread made with minimal ingredients — flour and water.