Given the wide range of people, cultures, and customs found in the Indian subcontinent, which is blessed with diversity, food becomes a lifeline and a point of connection for everybody. There is no love more sincere than the love of food, as a wise person once stated. And if you're in India, there are countless opportunities to satisfy this love. That's because India has a staggering array of foods to choose from. Each state has a unique cuisine to offer, ranging from the richest and spicier foods to the simplest ones. These 29 cuisines come from the 29 Indian states.
Rogan Josh – Kashmir
Rogan Josh, a fragrant lamb meal, is one of Kashmiri cuisine's signature recipes and a must-try for any meat or lamb enthusiasts. With the arrival of the Mughals, it was brought to India. It is a very nutritious low-fat dish that is flavorful with browned onions, different spices, and yoghurt.
Sarson ka saag - Punjab
The two main foods of North India, particularly in the state of Punjab, are Makki di Roti and Sarson da Saag. This classic Indian dish may not initially seem appetising, but it has an authentic flavour and is packed with nutrients. It makes for the ideal complement to a drink of lassi for a satisfying and healthful meal.
Misal Pav – Mahasrahtra
Misal Pav, a breakfast, snack, or even brunch favourite in Maharashtra, is distinctively Pune-style. It is a common street snack in Mumbai. It is served with pav bread and includes a moth bean-based spicy and sour lentil curry.
Kosha Mangsho - West Bengal
Every Bengali home makes Kosha Mangsho, a traditional meal made with mutton (goat meat). This rich, spicy meal of mutton with a thick curry is loaded with flavour. Cloves, cinnamon, onion, and garlic are among the spices used to prepare this dish, which is cooked using mutton.
Dhokla – Gujrat
Gujarat is the place where the traditional Gujarati snack known as dhokla first appeared. This classic dish is made with chana dal and gram flour. Additionally, the meal is manageable and takes only 30 minutes to create. Dhokla is the ideal snack to share with friends while having a chat over some chutney and chilli paste.
Pongal – Tamil Nadu
This is a standard dish served throughout all of Tamil Nadu's important festivals. The meal also includes cardamom, green gram, raisins, and cashew nuts in addition to the rice and sweet milk. Since Pongal is made in honour of the sun god, it is traditionally believed that it should be cooked outside in the sunlight. The dish comes in two flavors—one sweet and the other savory—and is served atop banana leaves.
Papaya Khar - Assam
This Assamese meal is unique in its sort. It is an excellent curry cooked with raw papaya, lentils, taro, and a significant amount of meat. The mixture is then filtered through dried banana leaves, giving it a distinct and pleasantly surprising flavour. Usually consumed with rice during lunch.
Litti Chokha – Bihar
The mouthwatering flavour of Litti Chokha, enjoyed by many, doesn't require an introduction. You are cordially invited to experience Bihari cuisine in all its ghee-dripping splendour. It is made of wheat and sattu mixed with spices, formed into spheres, then dipped in ghee. The crunchy crust and textural qualities of Litti make it a culinary treat.
Dhaam - Himachal Pradesh
Dhaam is a complete food that guarantees a good amount of nutrients in addition to having a fantastic taste. The meal is made out of dal, rajma, rice, curd, and boor ki Kadi, and gur makes a wonderful addition (jaggery). Dhaam is a dish full of delectable foods that must be served for special events and festivals.
Pootharekulu - Andhra Pradesh
One of Andhra Pradesh's most popular sweet dishes, poootharekulu, is served at religious and festival celebrations. The village of Attreyapuram in the East Godavari district of A.P. produces a large amount of the water-like sweet. Ghee, powdered sugar, and rice batter are used to make this special saviour.
Hyderabadi Biryani - Telengana
Hyderabadi Biryani is one of India's most famous foods thanks to the Nizams' considerable influence in the state. It comes in two varieties: Pakki and Kachchi gosht ki biryani. In a large handi, layers of rice are used to cook the marinated meat. The handi is then topped with flat dough, which gradually rises in response to heat, signifying that the biryani is ready for consumption.
Fish Curry – Goa
Every Goan eats the Xitti Kodi, a traditional fish curry from Goa. Along with coconut, the Goan fish curry is heavily spiced. The dish's acidic flavour is additionally enhanced by the usage of raw mango.
Kafuli - Uttrakhand
For all of the health-conscious people out there, this dish is a blessing. It really is that nutrient-rich, yes. All of the people who live in Uttarakhand adore the dish kafuli. The main ingredients are spinach and fenugreek leaves, which are even recommended by doctors. It is a unique dish that is cooked in an iron kadhai and served with hot, steaming rice.
Chakhwi – Tripura
In Tripura, chakhwi is a delectable main course dish. Since meat is the predominant ingredient in most Tripura cuisines, this delicious dish is primarily made with chicken and hog. Additionally, the majority of Tripuri meals use less oil.
Rugra – Jharkhand
Rugra is a food that tastes like a mushroom and is quite tasty. Rugra is a native kind of vegetable that is high in caloric content, protein, and minerals. Thus, this food is incredibly nutritious. During the monsoon season, it is widely accessible.
Chenna Poda – Orissa
One and only cheesecake from Odisha! Chhena Poda, also known as Lord Jagannath's favourite sweet and frequently presented to him at the Puri Temple, is the one confection for which Odisha is renowned. Your mind is completely blown away by the flavour of scorched homemade cottage cheese, semolina, and sugar syrup.
Dal Baati Churma – Rajasthan
There is no need to introduce this well-known Rajasthani meal. Dal bati churma is considered to be the national dish of Rajasthan and is distinguished by its ghee-dipped, crunchy batis, spicy daal, and sweet churma. This delectable dish is made with a variety of dals, including Chana, Mung, and Urad.
Appam - Kerala
Anyone from Kerala will vouch for stew and appam as their favourite dishes from back home! I believe they are justified in doing so because appam appears to be a revolution in the food industry. It resembles a rice pancake with a crispy, paper-thin exterior and a soft, dense inside.
Jadoh – Meghalaya
The Meghalayan Khasi people love the meal called Jadoh. It has a very enticing colour because it is rich and distinct. Red rice is the main component of jadoh, which is prepared with copious amounts of pork. It is occasionally also prepared with chicken or fish. Red rice is added and boiled after pieces of pork are added and fried in a mixture of green chilies, onions, ginger, turmeric, black pepper, and bay leaves.
Kangshoi - Manipur
In Manipur, this meal is particularly well-liked. A vegetable stew, that is. It is made out of cooked seasonal vegetables that have been spiced with sliced onions, cloves, salt, garlic, maroi, and a little amount of ginger. This stew is meant to be enjoyed hot and is typically paired with rice or fish.
Bhutte Ka Kees - Madhya Pradesh
Bhutte Ka Kees is yet another delicacy from Madhya Pradesh that is both nutritious and delicious. As the name already makes obvious, corns are the major ingredient in this dish. With the help of spices and skimmed milk, grated corn is thoroughly cooked, giving the meal a mildly sweet flavour. To improve the flavour of this traditional Madhya Pradeshi dish, more mustard seeds and green chilies are added.
Bajre ki khichdi - Haryana
Khichri is available practically everywhere in the nation. However, the usage of bajara rather than rice is what makes Haryana Khichri so well-liked. In order to make bajara khichri, bajara must soak all night. Following a combined wash, moong daal and bajara are cooked in a pressure cooker with spices.
Thukpa – Arunachal Pradesh
A type of noodle soup with Tibetan roots called thukpa has become one of Sikkim's most popular dishes. Thukpa is extremely nutritious and delicious at the same time—a difficult combination to come by. It also contains a lot of spices and has a deep flavour. One serving is sufficient for one person, but no one can stop there.
Bisi Bele Bath – Karnataka
Every Kannadiga cooks the traditional Karnataka dish Bisi Bele Bath in their home. The meal, which comes at every restaurant in Bangalore and has a distinct coconut flavour, The dish is a must-try even if the recipe is challenging and calls for a lot of different vegetables and flavours.
Bamboo Shoots Pork - Nagaland
Almost the entire North Eastern region of India uses bamboo stalk as a key element. It is primarily utilised while preparing pork. The bamboo shoot can be utilised dried or fermented. It gives the food a little sour flavour. Popular cuisines that include bamboo shoot as a key ingredient include: Pork with bamboo shoots, as well as fish and bamboo shoots
Misa Mach Poora - Mizoram
A delectable side dish is misa mach poora. Shrimp are grilled and then cooked with mustard oil, other spices, lemon and orange juice. While visiting Mizoram, you should also taste their two well-known drinks in addition to these cuisines. One of them is Zu, a type of regional tea that they enjoy sipping with nearly every meal. The second is the Lubrusca grape wine, which is also a local favourite
Chilla - Chattisgarh
All of India's delicious food is a gift from the Chhattisgarh region, which we all enjoy eating. Chila is a flat, chapati-like dish made from rice batter combined with Urad Daal. The dish tastes fantastic and is quite simple to prepare. In Chhattisgarh, chila is a significant component of the breakfast meal.
Kebab – Uttar Pradesh
Lucknow's soft kebabs are renowned for their savoury, melt-in-your-mouth flavour. These kebabs are cooked with lamb or buffalo meat and more than a hundred different spices to give them their distinctive flavour.
Momos – Sikkim
Who does not adore momos? Momos and Sikkim complement one another well. The greatest momos you've ever had in your life will be served to you in Sikkim. The momos, thought to be of Tibetan origin and influenced by Nepalese cuisine, are Sikkim's main source of food. Momo is a little bundle of filled buns that is steam-cooked.
