• Multiple entries are allowed. Photos are mandatory for each recipe.
  • Pahadi Rajma Madra/Chamba Ka Madra
    1st Prize
    Cook time 50 mins

    A dish prepared in Dham or as the Food Fest in Chamba region is called. Simple yet rich, it uses Rajma/Kidney Beans, cooked in yoghurt gravy along with desi ghee and few spices.What makes it more interesting is the way of cooking yoghurt, let's see how it's prepared. I learned the technicalities of Himachali cuisine from a friend's mom, thank you Gaurav & Aunty for the guidance!

  • Badi Nimona
    2nd Prize
    Cook time 20 mins

    This is a famous Awadhi dish, specially made in winters.

  • Veth Chaman
    2nd Prize
    Cook time 15 mins

    Veth Chaman, is specially made in Kashmiri weddings and is no onion - no garlic recipe. It is a speciality of Kashmiri Brahmins.

  • Bhuna Kukda (A taste of Rajasthan)
    Wild Card Prize
    Cook time 30 mins

    A Rajasthani delicacy: Chicken cooked in Rajasthani style with loads of spices and its own juice.

  • Gheur (A Traditional Dogri Recipe)
    Wild Card Prize
    Cook time 20 mins

    Gheur is very traditional Jammu and Kashmir recipe. Dogri people make this dish when new member arrive their home at first time like new bride or son in law. Got this recipe from youtube and tried it.

  • Gharwali Style Chicken
    Wild Card Prize
    Cook time 30 mins

    Gharwalis from Uttrakhand make this authentic dish using fresh local produce. An extremely delicious and flavorsome dish.

  • Chasni Sooji Mewa Gujiya
    Wild Card Prize
    Cook time 40 mins

    Gujia, a traditional sweet dumpling stuffed with khoya, is widely relished in North Indian states like UP and Rajasthan. Inspired by Dhara Mehta's suji stuffing in her recipe,"Suji Gujia", here is the traditional Gujia recipe stuffed with sooji dry fruit mixture and coated with sugar syrup on the outside.

  • Laal Maas
    Wild Card Prize
    Cook time 45 mins

    Laal Maas is a delicacy from Rajasthan, India. It is a royal dish. In earlier days, during a hunt, the wild game meat, especially Boar or Deer was used to prepare the dish. Now, mutton is used to prepare this Royal dish.

All Entries
  • Dum Aloo
    Cook time 40 mins

    It's a Kashmir dish, it's way of cooking is very different than cook I. Other parts of Northern India it is eaten on special occasions and weddings festivals, especially Kashmiri birthdays celebrated according to Hindi calendar.

  • Punjabi Rajma
    Cook time 25 mins

    Punjabi food is wholesome and full of rustic flavour. Rajma is a must in every Punjabi household.

  • Chatpati Aloo Chaat
    Cook time 5 mins

    A street food made at home is as yummy as it seems.

  • Motichoor Rabri Parfait
    Cook time 60 mins

    Motichoor ladoo is one of the famous sweets from the Uttar Pradesh cuisine whereas Rabri is a very famous dessert in North India. Well, who doesn’t love a good and melt-in-the-mouth Motichoor topped with thick and creamy Rabri? Here's a gorgeous avataar of motichoor and rabri.

  • Potato cheese cutlets
    Cook time 15 mins

    It's an amazing evening snack, crispy from outside, soft and chewy from the inside.

  • Atta seviya
    Cook time 35 mins

    A traditional dish from Punjab. Generally enjoyed in winters, Women in Punjab make seviya at home.

  • Barbequed Baati with Dal & Churma
    Cook time 30 mins

    ‘Dal Baati Churma’, one of the popular delicacies of Rajasthan is a quintessential menu in all festivals and feasts. Here I have mentioned the way of grilling baatis in barbeque. In winters, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colorful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish.

  • Rajasthani Stuffed Bati With Panchmel Dal and Churma
    Cook time 60 mins

    Rajasthan- This royal state is a paradise for a food lover! This is a signature dish belonging to the Rajasthani royal dinner traditions. A Rajasthani meal without baati is considered incomplete! Understandably, there are several traditional as well as innovative and new recipes of baati that are prepared in the region. Here is a lip-smacking version of Masala Baati made with three types of flavorful stuffing.

  • Hariyali pulao
    Cook time 10 mins

    It is a Hariyana cuisine recipe that is easy to make and tasty as well.

  • Pumpkin Veg platter with Chilli jam
    Cook time 35 mins

    It's a very healthy dish and the credit goes to my sister.

  • Rajasthani Mogar Ki Poori
    Cook time 30 mins

    Poori as we call it, is a fried form of traditional Indian bread. But in Rajasthan, paranthas are generally referred to as Poori or Poodi. Mogar in Rajasthan is the term used for skinless Moong Dal/ Moth Dal. Mogar ki Poori is a very commonly prepared form of paranthas in the Jain households here, my dear friend Sunita Maloo guided me to prepare this yummy dish!

  • Pasande (Beef fillets)
    Cook time 30 mins

    Beef fillets marinated in spices and yogurt gives an amazing taste to it.

  • Veg Pumpkin platter with Chilli Jam
    Cook time 30 mins

    It's a vegetable mix and a yummy platter. A healthy dish for your family.

  • Kurkuri bhindi
    Cook time 20 mins

    It is an Uttar Pradesh cuisine recipe made with spices.

  • Vegetable pulao
    Cook time 15 mins

    It's a Punjabi cuisine recipe with healthy ingredients.

  • Palak kadhi
    Cook time 10 mins

    It is a Hariyana cuisine recipe with healthy ingredients.

  • Mango Curry
    Cook time 20 mins

    A very very delicious dish, but these mangoes are available for a very short period of time. It can be eaten everyday by mango lovers.

  • Veg kabab
    Cook time 20 mins

    An extremely crispy and appetizing dish.

  • Dal palak
    Cook time 10 mins

    It is a healthy combination of dal and palak and a cuisine of Punjab.

  • Mutton Rogan Josh
    Cook time 120 mins

    Rogan Josh, an aromatic lamb dish of Persian origin, is one of the signature dishes from the magnificient state of Kashmir, India. Brimming with flavors, it is spiced with cardamom, fennel seeds, cinnamon and kashmiri red chillies (where it derives it's name from) and is then slow cooked!

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Contest terms & conditions

  1. The recipe should be the participants ORIGINAL work, they can however take inspiration from anyone else’s work
  2. The recipe must be accompanied by original photograph/s. If found to be plagiarised, the recipe will be taken off.
  3. The contest is open to individuals across the world. Do provide us with a valid Indian address to ship the prize.
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  5. Winners will receive prizes within 30 days from the date of announcement of the winner, provided the address is shared with us on time.
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