Punjabi cuisine is known for its rich, buttery flavours along with the exotic vegetarian and non-vegetarian dishes. The dishes are prepared with varied traditional culinary styles, particularly the tandoori. Staple to the region are the dairy products ranging from ghee, butter, clarified butter, curd, paneer to an enormous variety of desserts  such as Phirni, Kheer, Malpua, Barfi, Kulfi, besan ke  Laddu, and Rabri.

Fascinating Rajasthan Cuisines were influenced by the geomorphology and political conditions of the region of Rajasthan. Like the state itself, its inhabitants and their rich culture, Rajasthani cuisine is a splendid array of colourful, spicy and unique dishes. Rajasthani cooking has its own unique flavour and the simplest; the most basic of ingredients go into the preparation of most of the dishes in Rajasthan.

Payasam is Makhana kheer which is very similar to other kheer preparations. It is usually served during Navratri or Ekadashi or during festivals and fasting. This kheer is super easy to make and equally delicious to eat. The kheer needs to be refrigerated for at least an hour before serving. It is comfort food with goodness of milk and foxnuts topped with other dry fruits of choice.

Sindhis are an Indo-Aryan ethno-linguistic group who speak the Sindhi language and are native to the Sindh province of Pakistan. After the partition of India in 1947, most Sindhi Hindus and Sindhi Sikhs migrated to the newly formed Dominion of India and other parts of the world. Today, ethnic Sindhis are both in India and Pakistan. Indian Sindhis are predominantly Hindu, while Pakistani Sindhis are predominantly Muslim. Food often defines