Choora Matar is the Banarasi twist on the Maharashtrian Poha, but the taste profile is completely different. Available primarily in winter when fresh green peas are in season, this dish is a breakfast staple.
Flattened rice (chiwda/choora) is soaked in milk or cream and then stir-fried in abundant ghee with green peas (matar), ginger, green chilies, and garam masala. It contains no onions or garlic (Sattvic style). It is finished with a generous sprinkling of fresh coriander, cashews, and raisins.
The texture is soft and creamy, unlike the dry, fluffy western Indian poha. The flavor is a delicate balance of spicy black pepper and the sweetness of the peas and cream. It is best enjoyed with a hot cup of chai.
The most spectacular and bustling ghat in Varanasi, famous for the Agni Pooja (Ganga Aarti). Legend says Lord Brahma sacrificed ten horses here, making it a site of supreme cosmic power and vibrant daily devotion.
The Mahashmashana or 'Great Cremation Ground.' It is believed that the fires here have never gone out for centuries. Hindus believe cremation here grants immediate liberation (Moksha) from the cycle of rebirth.
The southernmost ghat where the river Assi meets the Ganges. Famous for its 'Subah-e-Banaras' morning program, yoga sessions, long-term student residents, and a more tranquil, bohemian atmosphere.
