• Skip to main content
  • Skip to primary sidebar

Give Recipe logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Most Popular Turkish Recipes » Pogaca (Turkish Rolls) with Two Fillings

    Published: Sep 17, 2018 · Modified: Feb 3, 2025 by Zerrin & Yusuf

    Pogaca (Turkish Rolls) with Two Fillings

    Jump to Recipe·Print Recipe

    Nothing beats the smell of freshly baked Turkish Pogaca! These soft, fluffy Turkish pastries are perfect for breakfast, snacks, or tea time. Plus, they’re so easy to make! Follow our go-to recipe for bakery-style pogacas you’ll be proud of.

    Golden brown Turkish pogaca topped with sesame seeds, one cut open to reveal a feta and herb filling. Served with Turkish tea, olives, and cheese.

    Whenever we have an early morning trip and no time for breakfast, we always bake a batch the night before. They are a lifesaver in our bags, keeping us full and happy on the go!

    We wanted to share this yeasted pogaca recipe so that everyone can experience just how soft and light homemade pogaca can be.

    In this post, you'll find all our tips and tricks to make them perfectly every time.

    What is Pogaca?

    Pogaca is a classic Turkish pastry similar to bread rolls found in almost every bakery and sold by street vendors as a quick breakfast option. Alongside simit (Turkish bagel), it’s one of the most popular savory baked goods in Turkish cuisine.

    These small, round or oval buns are made from a soft dough and filled with ingredients like cheese or potatoes. They’re often topped with sesame or nigella seeds.

    Pogaca recipe can be made in two ways: with yeast for a soft, fluffy texture or with baking powder for a crumbly, scone-like feel. We are sharing the yeasted version today.

    A plate of golden-brown pogaca with sesame seeds, one bitten to reveal a potato filling, served with Turkish tea, cheese, and fresh herbs.

    In Turkey, grabbing a pogaca or simit with a cup of Turkish tea is a common morning ritual. They’re also a staple at afternoon tea gatherings, perfect for Turkish breakfast spreads, and a favorite lunchbox snack for kids.

    Popular Varieties

    Turkish Pogaca comes in many delicious variations. Today, we’re sharing the recipes for two of our favorites: cheese-filled (peynirli pogaca) and potato-filled (patatesli pogaca). But there are many other types:

    • Olive-filled (Zeytinli Pogaca): Chopped black olives are added as a filling while using the same dough from this recipe.
    • Plain (Sade Pogaca): Made with the same dough but without any filling. Once baked, you can cut them in half and make small sandwiches with your favorite cheese or cold meats.
    • Karaköy Pogaca: A buttery version with a distinct fork-line pattern on top.
    • With Fresh Dill (Dereotlu Pogaca): This version combines crumbled cheese and chopped fresh dill into the dough. Unlike other versions, it is made with baking powder instead of yeast, so it has a more crumbly texture.

    About the Ingredients

    The full list of ingredients and measurements is in the recipe card below. 

    We’re sharing two filling options here—cheese and potato—because we love our pogacas with cheese, but our son always prefers them with potatoes. You can choose one when making pogaca or do it like us and make both!

    Here are some notes about the ingredients to help you get the best results.

    Labeled ingredients for pogaca dough, including flour, water, sugar, salt, instant dry yeast, butter, milk, and olive oil, arranged on a textured surface.

    Dough:

    • Flour: Use all-purpose flour.
    • Instant Dry Yeast: Also known as fast-action dried yeast, it can be mixed directly with flour without needing to be dissolved in water first. If using active dry yeast instead, dissolve it in lukewarm water with a teaspoon of sugar and let it sit for 5-10 minutes until foamy before adding it to the wet mixture.
    • Sugar: It helps activate the yeast.
    • Milk: Use full-fat milk. It should be lukewarm to help activate the yeast.
    • Butter: Adds richness and softness to the dough.
    • Water: Use lukewarm water. 
    • Olive Oil: You can also use sunflower oil for a milder flavor.
    Side-by-side images of pogaca cheese filling: crumbled feta and parsley before and after mixing.

    Cheese Filling:

    • Feta Cheese or Turkish White Cheese (Beyaz Peynir): You can also mix half feta and half cheddar or Turkish kaşar cheese.
    • Fresh Parsley: You can substitute it with fresh dill.
    Side-by-side images of pogaca potato filling: ingredients like potatoes, onion, spices, and parsley on the left; cooked mixture with parsley on top in a pan on the right.

    Potato Filling:

    • Potatoes: Boiled and finely chopped or mashed.
    • Onion: Finely chopped.
    • Tomato Paste: Adds a slight tanginess.
    • Spices: Paprika, pul biber (red pepper flakes), salt, and pepper for seasoning.
    • Fresh Parsley: You can also use fresh dill as a substitute.

    Topping:

    • Egg Yolk – Gives poğaça its golden, glossy finish.
    • Sesame Seeds, Nigella Seeds or Poppy Seeds: Traditional toppings that add extra flavor and texture, but they are optional.

    How to Make Pogaca Dough

    Full instructions are in the recipe card below.

    Step-by-step images of making pogaca dough: mixing dry ingredients, combining warm milk and butter, mixing wet and dry ingredients, and the final dough ready to rise.

    Making Turkish poğaça dough is really easy when you follow this recipe, and it will quickly become one of your go-to savory pastries to make. 

    Mix lukewarm milk and butter in a bowl until the butter softens and melts. Add lukewarm water and olive oil, then mix well.

    In a large mixing bowl, whisk together flour, yeast, sugar, and salt. Pour the wet mixture into the dry ingredients and mix with a spatula or your hand.

    The dough will be sticky, so you might want to wear gloves if you are mixing it with your hand. Cover with a kitchen towel and let it rest for about 1 hour or until it doubles in size.

    How to Make Cheese Filling

    In a small bowl, mix crumbled feta cheese or Turkish white cheese with chopped parsley. You can also use a mix of half feta and half cheddar or kaşar cheese for a richer taste.

    How to Make Potato Filling

    Boil the potatoes until soft, then peel and finely chop them. Sauté finely chopped onions in olive oil, then add tomato paste, chopped boiled potatoes and spices (paprika, pul biber, salt, and pepper). Stir in chopped fresh parsley and let it cool completely.

    How to Shape and Bake Pogaca

    Deflate the dough by folding it a few times. Take a piece of dough, roll it into a ball, and flatten it slightly in your hand.

    Step-by-step images of shaping pogaca: flattening the dough, adding cheese filling, sealing, and placing it on a baking sheet.

    Place about 1.5 tablespoons of your preferred filling in the center. Fold the edges together like a bundle and seal tightly. Place each pogaca seam-side down on a parchment-lined baking sheet.

    Cover them with a clean kitchen towel and let them rest for 20 minutes for second rising. Brush with egg yolk and sprinkle sesame or nigella seeds on top. Bake until golden brown.

    Our Tips for the Fluffiest Pogaca

    Use lukewarm milk and water. This is essential for activating the yeast properly and ensuring a good rise.

    Expect a sticky dough. Don’t add extra flour thinking it’s too sticky. A soft, slightly sticky dough results in fluffier pogacas.

    Let the dough rest in a warm place. If it’s summer, room temperature will be enough. However, if you’re making pogaca in winter and your kitchen is cold, preheat the oven to 50°C (120°F), turn it off, and let the dough rest inside. This creates the perfect warm environment for proofing.

    To prevent sticking, lightly oil your fingertips or wear gloves, which will make shaping much easier.

    Turkish breakfast rolls pogaca recipe with cheese filling

    Don’t skip the second rise. After shaping the pogacas and placing them on a baking sheet, cover them with a kitchen towel and let them rest for 20 minutes. This final rise is key to achieving soft, fluffy poğaça.

    Cover the baked pogaca in the baking sheet with a kitchen towel immediately after removing them from the oven. This will help them to become even softer. 

    Serving Suggestions

    Pogaca can be enjoyed warm or at room temperature. They are perfect for a quick grab-and-go breakfast or as part of a Turkish breakfast spread, especially on weekends.

    They are also a staple at afternoon tea gatherings, served alongside tea, black and green olives, patates salatasi (potato salad) or kisir (bulgur salad), cheese plate and nuts. Beyond breakfast and tea time, pogacas make a great savory snack, perfect for satisfying hunger after work or school.

    A plate of golden-brown pogaca topped with sesame seeds, served with Turkish tea, olives, cheese, and fresh vegetables for a traditional breakfast spread.

    When it comes to pairing drinks, Turkish tea and ayran (a traditional yogurt drink) are the best choices. This is how we Turks enjoy pogaca!

    Storing & Reheating

    To keep pogaca fresh, store them in an airtight container at room temperature for up to two days.

    For longer storage, place them in a sealed bag or container in the refrigerator for up to five days.

    For freezing, make sure to store them on the same day they are baked for the best texture. Arrange the fully cooled pogacas in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container and store for up to three months.

    To reheat, warm them in a preheated oven at 50°C (120°F) for  about 10 minutes. If using frozen pogacas, let them sit at room temperature for about 15 minutes before reheating. To reheat directly from frozen, bake for 10-12 minutes in a preheated oven at 50°C (120°F) until warmed through.

    Can I Prepare the Dough in Advance?

    Yes, you can prepare the pogaca dough in advance!

    After preparing the dough, cover it tightly and store it in the refrigerator for up to 24 hours. When you're ready to bake, let the dough sit at room temperature for about 40 minutes before shaping the pogacas to allow it to warm up and rise properly.

    Alternatively, you can shape the pogacas first, arrange them on a baking sheet, cover, and refrigerate overnight. The next day, let them rest at room temperature for 40 minutes, brush with egg yolk and then bake as described in the recipe below.

    More Savory Turkish Pastries

    • Biberli Ekmek
    • Sigara Boregi
    • Gozleme
    • Pide
    • Lahmacun

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

    Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

    Print

    📖 Recipe

    Pogaca (Turkish Rolls) with Two Fillings

    Golden brown pogaca with sesame seeds, one cut open showing a feta and herb filling, served with tea, olives, and cheese.
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 11 reviews

    Pogaca is a soft and fluffy Turkish pastry, perfect for breakfast, snacks, or tea time. This easy-to-follow yeasted recipe creates bakery-style pogacas that stay light and tender. Fill them with cheese or potatoes and enjoy them warm or at room temperature.

    • Author: Zerrin & Yusuf
    • Prep Time: 1 hour 30 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour 50 minutes
    • Yield: 19 1x
    • Category: Snack
    • Method: Baking
    • Cuisine: Turkish

    Ingredients

    Units Scale

    Dough:

    • 200 ml (¾ cup) lukewarm milk
    • 50 g (½ stick) butter
    • 125 ml (½ cup) lukewarm water
    • 60 ml (¼ cup) olive oil
    • 480 g (4 cups) all-purpose flour
    • 7 g (1 tablespoon) instant dry yeast
    • 1 tablespoon sugar
    • 1 ½ teaspoons salt

    Cheese Filling:

    • 200 g (7 oz) feta cheese, crumbled
    • ½ cup chopped parsley

    Potato Filling:

    • 2 medium potatoes
    • 1 tablespoon olive oil
    • 1 small onion, finely chopped
    • 1 tablespoon tomato paste
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon pul biber (Turkish red pepper flakes)
    • ¼ teaspoon black pepper
    • ¼ cup chopped parsley

    Topping

    • 1 egg yolk, beaten
    • 2 tablespoons sesame seeds (or nigella seeds)

    Instructions

    Prepare the Dough

    1. Mix lukewarm milk and butter in a bowl until the butter melts.
    2. Add lukewarm water and olive oil, then mix well.
    3. In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
    4. Pour the wet mixture into the dry ingredients and mix with a spatula or your hand until combined. The dough will be sticky.
    5. Cover and let it rest for about 1 hour or until it doubles in size. Place it in the warmest room in your house. If the room is not warm enough, preheat your oven to 50°C (120°F), turn it off, and place the bowl with the dough inside. This will create the perfect environment for the dough to rise.
    6. Meanwhile prepare the filling of your preference.

    Prepare the Cheese Filling

    1. In a small bowl, mix crumbled feta or Turkish white cheese with chopped parsley.

    Prepare the Potato Filling

    1. Boil the potatoes until soft, then peel and chop them finely.
    2. Heat olive oil in a pan. Sauté finely chopped onions in it, then add tomato paste and stir.
    3. Now add the finely chopped boiled potatoes. Stir well. 
    4. Sprinkle paprika, pul biber, pepper and salt. Stir well.
    5. Add in chopped fresh parsley and let it cool.

    Shape and Bake the Pogaca

    1.  Line a baking sheet with parchment paper.
    2. Gently deflate the dough by folding it a few times. Take a portion of dough, roll it into a ball, and flatten it slightly in your palm. To prevent sticking, lightly oil your fingertips or wear gloves when doing this.
    3. Place about 1.5 tablespoons of your preferred filling in the center. Bring the edges together, pinching them securely to seal.
    4. Repeat the process with the remaining dough, shaping each pogaca the same way. Arrange them seam-side down on the prepared baking sheet, leaving some space between each. Cover them with a clean kitchen towel and let them rest for 20 minutes for the second rise.
    5. Meanwhile preheat the oven to 180°C (350°F).
    6. Once the second rise is complete, brush the tops with beaten egg yolk and sprinkle with sesame or nigella seeds.
    7. Bake in the preheated oven for 20-25 minutes or until golden brown. After 20 minutes, check the bottoms—if they are slightly golden, they are done. If still pale, bake for an additional 3-5 minutes.
    8. Cover the pogacas with a kitchen towel immediately after removing them from the oven and let them rest for 15 minutes. This will help them to become even softer. Then transfer them onto a paper towel lined plate.

    Notes

    1. Choose either the cheese filling or potato filling when making poğaça. If you decide to make both, use half of the measurements for each filling to avoid excess.
    2. If you have leftover fillings, don’t worry! The potato filling can be served as a side dish, while the cheese filling is great on salads or in omelets.
    3. This recipe makes 19 pogacas. If your baking sheet is not large enough, bake them in two batches to avoid overcrowding. However, if they fit without touching, you can bake them all at once.
    4. The nutrition information provided is for the cheese filling only and is meant for guidance purposes.

    Nutrition

    • Serving Size: 1
    • Calories: 183
    • Sugar: 1.7 g
    • Sodium: 287.5 mg
    • Fat: 8.6 g
    • Carbohydrates: 21.4 g
    • Protein: 5 g
    • Cholesterol: 25.8 mg

    Did you make this recipe?

    Tag @give_recipe on Instagram and hashtag it #giverecipe

    You Might Also Like

    • Bulgur salad garnished with fresh mint leaves, pickles, sliced cucumber and tomaotes in an oval plate.
      Kisir (Turkish Bulgur Salad)
    • Turkish borek rolls on a baking sheet and a hand is taking one.
      Patatesli Börek - Potato Borek
    « Chocolate Apple Brownies Recipe
    Marble Yogurt Bundt Cake »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Marie says

      February 04, 2025 at 5:58 pm

      I just made those amazing Poğaça. My Turkish husband was soooo happy 🙂 I didn't know it was so easy to do. I will definitively make this very often. Thank you for this nice recipe

      Reply
      • Zerrin & Yusuf says

        February 04, 2025 at 6:01 pm

        Hi Marie,

        That makes us so happy to hear! Poğaça is such a classic, and we love that your Turkish husband enjoyed them too! Isn’t it great how easy they are to make? We’re so glad this recipe will be a regular in your kitchen. Cheers!

        Reply
    2. Julie says

      May 28, 2024 at 6:14 pm

      Hello
      I would like to make this recipe and freeze before baking as suggested by previous reviewer. Are the pogaca frozen after the second rise? How long do you leave to defrost before baking?
      Thanks

      Reply
      • Zerrin & Yusuf says

        May 29, 2024 at 2:53 am

        Hi Julie,
        If you are planning to freeze the pogacas before baking, make sure to use a tray that fits in your freezer.
        To freeze before baking, let the pogacas rest for the second rise. Then brush their top with beaten egg yolk, sprinkle sesame seeds on them. Place the tray in the freezer and let them sit there for about 1 hour. Then remove from the freezer and put them in a freezer bag. They won't stick one another in the freezer bag this way.
        When you are ready to bake, remove the pogacas from the freezer. Place them on a parchment paper lined baking pan and bake until golden.
        Hope this helps.

        Reply
    3. Vivian E says

      September 30, 2023 at 2:11 am

      Hi Zerrin and Yusuf,
      I left another review earlier but maybe why mine aren't super soft is I used U.S. measuring cup and should be using Turkish water glass to measure for all the ingredients. I believe I had too much flour. I will try making them again and will let them rise for a little bit before I bake them.

      Again, my husband said they were 100% EXCELLENT. (I used an extra Tbsp of Salt) as he likes flavor and stuffed with walnuts/olive oil/pepper flakes and added a piece of date to a few.

      Reply
      • Zerrin & Yusuf says

        September 30, 2023 at 2:39 am

        Hi Vivian,

        Thank you for the feedback! After seeing your first comment, we checked the recipe again and made some adjustments on it so that it is more clear.
        And thank you so much for the update. We gave the exact measurements in grams, so we hope it helps our readers who prefer using a kitchen scale.

        We are so happy to hear that you husband is happy with the result. And the tweaks you made in the filling sound brilliant! Thanks for sharing them with us.

        Cheers!

        Reply
        • Vivian E says

          September 30, 2023 at 10:13 pm

          Zerrin and Yusuf
          Made another batch with the updated information and notes and they were a SUCCESS!

          Thank you for sharing your wonderful recipes.

        • Zerrin & Yusuf says

          October 01, 2023 at 12:04 am

          Hi Vivian,

          Yay! We are so happy to hear that you found the updated recipe and the notes helpful.

          Thank you for sharing your experience with us and for the 5-star rating!

    4. Vivian E says

      September 30, 2023 at 1:46 am

      My husband really liked this recipe but I thought they were not very fluffy or soft. Was I supposed to let them rise again after I flattened, filled and closed the bundles? It doesn't indicate in the instructions, just to put on the parchment, heat the oven, brush with egg yolk, and bake.

      Reply
    5. Karen says

      June 03, 2023 at 2:46 pm

      I make the pogoca's and freeze then before baking. When company pops in, I set them out for a few minutes and then bake. They're perfect for a quick finger food and my company thinks I've spent the day in the kitchen!

      Reply
      • Zerrin & Yusuf says

        June 03, 2023 at 7:07 pm

        Hi Karen,
        That's a great idea! Freezing the pogaca before baking is a smart move. It's a perfect way to have a quick snack ready for surprise visitors. I'm glad they enjoy it and think you've been cooking all day. Thanks for sharing your tip!

        Reply
      • Vivian E says

        September 30, 2023 at 9:23 pm

        Hi Karen,
        Do you freeze before the 2nd rise or after? I like this idea! When you take out of the freezer, how long do you let them set before baking?

        Reply
    6. Tracey Lowe says

      July 01, 2022 at 2:18 pm

      Hi Zerrin and Yusuf
      I'm enquiring to how long I should knead the mixture for?should I do it like I would do for bread abt 10 minutes? Less or more? Thank you for your wonderful recipes
      Tracey

      Reply
      • Zerrin & Yusuf says

        July 03, 2022 at 5:15 am

        Hi Tracey,

        Thank you for asking this question. Combine the dough ingredients in a large bowl, make a smooth dough by kneading it for 2-3 minutes and let it rise. After the dough rises, punch it down and knead it for a minute or so. Then you can make the pogacas.

        Reply
    7. Huda says

      May 29, 2021 at 8:02 pm

      I just want you to know that your poğaça recipe is the BEST! Since I am a big fan of yogurt, I used it in place of the mineral water in the recipe and it turned out great.
      Thank you for all of your efforts.
      God bless you and your family abundantly 💞

      Reply
    8. Begum O. says

      October 25, 2020 at 12:38 am

      I have made this a couple of times and it is wonderful. Thank you.

      Reply
      • Yusuf says

        October 25, 2020 at 12:43 am

        Hi Begum, happy to hear that! Thanks for the feedback!

        Reply
    9. Ebru says

      September 21, 2020 at 3:48 pm

      Hello, I would like to make this recipe dairy free. Which dairy free option would you suggest instead of the 1/4 cup of milk? I am planning on filling with meat instead

      Reply
      • Sil says

        October 05, 2021 at 10:22 pm

        Use the mineral water she suggest

        Reply
    10. Elena says

      August 10, 2020 at 4:10 pm

      Thank you for the recipe! it turned out amazing! It was super fun to make them and they taste delicious 🙂 It offered a moment from my childhood. Many thanks, Elena

      Reply
      • Yusuf says

        August 10, 2020 at 5:10 pm

        Glad you like it Elena! Childhood memories always make us happy, right? Thank you for the feedback!

        Reply
    « Older Comments

    Primary Sidebar

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

    Footer

    ABOUT

    • About Us

    POLICIES

    • Privacy Policy

    LET'S CONNECT!

    • Contact
    • Subscribe

    All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2025 GIVE RECIPE

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Privacy PolicyACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT