The mysterious Indian dish is presumed to be a traditional Indian sweet discovered and served along the Grand Trunk Road in Jehanabad, Bihar, India. It primarily includes two types of desserts: the white item on the left is likely rasgulla, and the yellow item on the right is likely rasmalai. Both are widely enjoyed from eastern to northern India and are featured in a variety of settings, including religious festivals, celebrations, and household hospitality.
Local cuisine in India reflects the country's unique food culture, shaped by its diverse climate, rich history, and religious backgrounds. Particularly, Bodh Gaya is internationally recognized as a sacred Buddhist site, attracting many pilgrims and travelers, and has developed its own culinary traditions. The dishes served locally blend the basic characteristics of North Indian cuisine with distinct cooking methods and the use of ingredients unique to Bihar state. Bodh Gaya's local food combines simplicity with the aroma of spices and flavorful side dishes, closely connected to the region’s culture and daily life.
Dosa is a type of traditional fermented crepe that originated in South India. It is made by fermenting a batter primarily of rice and urad dal (black gram), then cooking it as a thin pancake. Dosa is widely enjoyed throughout India and large parts of South Asia, and is commonly served in urban areas and major transportation hubs, such as railway stations. It is especially known as an easily accessible dish for both travelers and locals at large stations like Howrah Junction Railway Station in Kolkata.
Poori and banana is a common breakfast set that combines poori, a traditional deep-fried Indian bread, with fresh banana. Throughout India, particularly in urban areas such as Kolkata and their surrounding regions, there is a well-established food culture of serving poori alongside vegetable curry, sabzi, or even fruits like banana. These foods are widely enjoyed as daily breakfasts or light meals, popular among both locals and visitors for their convenience and nutritional value.
Nasi lemak is a traditional dish widely enjoyed in Malaysia. It centers on rice cooked in coconut milk and is typically served with spicy sambal, fried anchovies, peanuts, boiled egg, and cucumber. Similar dishes can also be found in neighboring regions such as Singapore and Indonesia. Originally emerging as a rural breakfast, nasi lemak is now eaten throughout the day in a variety of settings. It has become a staple at airports, urban restaurants, and street stalls, and is considered one of the signature dishes representing Malaysian cuisine.
Curry puff is a pastry snack that is widely enjoyed throughout Southeast Asia. It typically consists of ingredients such as potatoes, meat, and vegetables seasoned with curry spices, which are wrapped in pastry dough and then either fried or baked. There are many regional and local variations, depending on the country or individual vendors. Curry puffs are widely available in Malaysia, Singapore, Indonesia, and other countries, and can be found in places such as airports, markets, and street stalls.
BMS Organics is a café and restaurant chain based in Malaysia that offers health-conscious organic menus. It specializes in vegetarian and vegan dishes featuring fresh vegetables, fruits, and superfoods, with a philosophy that emphasizes ""health,"" ""safety,"" and ""sustainability."" The chain operates outlets in urban commercial facilities, including Kuala Lumpur International Airport, providing a wide range of customers—including airport users—with convenient access to organic food.
Coconut water is a natural liquid found in the young fruit of the coconut palm and is a widely enjoyed beverage, especially in tropical regions. In various parts of Malaysia, notably around Batu Caves in the suburbs of Kuala Lumpur, it is a familiar refreshment for both tourists and locals. In recent years, coconut water has gained attention worldwide as a health-oriented drink.
Chives and chicken is a widely consumed dish in East and Southeast Asia, primarily made by stir-frying chopped chives with chicken. It is especially popular in eateries and street stalls, such as those on Jalan Alor Food Street in Kuala Lumpur, Malaysia’s capital. The dish is regarded as not only a common home-cooked meal but also one of the representative items of the local food culture. Utilizing simple ingredients, it blends Chinese seasonings and cooking techniques with the region’s street food culture, making it well-loved by both travelers and locals alike.
Seafood fried rice is a dish primarily made by seasoning rice stir-fried at high heat together with seafood such as shrimp and squid. Originating from Chinese fried rice, it has become widely popular throughout various regions of Southeast Asia. Especially in countries like Malaysia, there are numerous local variations incorporating regional ingredients and seasonings. In the famous food street Jalan Alor in Kuala Lumpur, it is a popular dish enjoyed by both tourists and locals.
