Aloo tikki various chutneys. It is called "Ragda pattice" and is sold on the various chaat stalls throughout the city and especially the Chowpatti Beach. Aloo tikki is mashed potato patties mixed with coriander, peas and spices, deep-fried in oil. Some North Indian dhabas or café-style eateries will sandwich the aloo in bread. In the United Kingdom, vegetable tikki is available from delicatessen counters at various shops. It is very popular in the East Midlands area. As with the majority of cultural and linguistic factors – barring other influences – this cuisine can be found in areas that are essentially all parts
Indian cuisine such as "singodi", "bal-mithai", "malai laddu", etc. native to its tradition. During the 19th century, many Odia-speaking cooks were employed in Bengal, which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once. Bengali cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh However, across all its