Chef ss fartyal

07/04/2026

Bangali food

04/04/2026

Warm welcome when you arrived
Chef ss fartyal

16/01/2026

13/01/2026

North India
1. Jammu & Kashmir – Lohri / Shishur Saenkraat
2. Himachal Pradesh – Maghi / Sankranti
3. Punjab – Lohri / Maghi
4. Haryana – Lohri
5. Uttarakhand – Uttarayani
6. Uttar Pradesh – Makar Sankranti / Khichdi
7. Delhi – Lohri / Makar Sankranti

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West India
8. Rajasthan – Makar Sankranti
9. Gujarat – Uttarayan (Kite Festival)
10. Maharashtra – Makar Sankranti
11. Goa – Sankrant

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Central India
12. Madhya Pradesh – Makar Sankranti
13. Chhattisgarh – Sukarat / Makar Sankranti

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East India
14. Bihar – Khichdi Parv
15. Jharkhand – Tusu Parab
16. West Bengal – Poush Sankranti
17. Odisha – Makara Sankranti

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North-East India
18. Assam – Magh Bihu
19. Arunachal Pradesh – Magh Bihu / Sankranti
20. Manipur – Cheiraoba
21. Meghalaya – Sankranti (local harvest rituals)
22. Mizoram – Local harvest observance
23. Nagaland – Traditional harvest festival
24. Tripura – Poush Sankranti
25. Sikkim – Maghe Sankranti

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South India
26. Tamil Nadu – Pongal
27. Andhra Pradesh – Sankranti
28. Telangana – Sankranti
29. Karnataka – Suggi / Sankranti
30. Kerala – Makara Vilakku / Sankranti

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Eastern Coastal
31. Andaman & Nicobar Islands – Makar Sankranti (community celebrations)

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Western Coastal / UT
32. Dadra & Nagar Haveli and Daman & Diu – Makar Sankranti
33. Puducherry – Pongal / Sankranti
34. Ladakh – Traditional winter harvest observance

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Uttarayan is one festival, celebrated across India under different names, foods, rituals, and regional traditions — all welcoming longer days, harvest, and prosperity.

11/01/2026

10/01/2026

Answer and get the Disserts

09/01/2026

Bicchu Booti ka Saag with Mandwe ki Roti – Only at Matram
By Chef Suresh Singh Fartyal

Rooted in the wisdom of the Himalayas, this dish brings a forgotten forest green to the fine-dining table. Bicchu Booti (stinging nettle), once known for its sting, is transformed through careful cooking into a rich, velvety saag—deeply earthy, mineral-rich, and naturally healing.

Paired with Mandwe ki Roti (finger millet roti), a grain cherished in pahadi homes for strength and sustenance, the dish reflects a philosophy where food is both nourishment and culture. The gentle bitterness of the saag, balanced with garlic, local spices, and desi ghee, finds harmony with the nutty warmth of mandwa.

At Matram – Indian Culinary Mastery,
this plate is a revival of heritage,
a conversation between forest and hearth,
and a chef’s tribute to ancestral Indian food wisdom.

Crafted with purpose. Served with pride. #

08/01/2026