A culture as diverse as India is much less likely to disappoint our tourists in terms of destinations, gorgeous panoramic views, daring hobbies, festivities, and so on. India is a fantastic host, and our food is no exception. The delicate use of herbs and spices distinguishes India’s tasty and unusual meals. The geography influences cooking style, flavour, and specialty. Although most Indian cuisines are vegetarian, Indians also love non-vegetarian meals made from fish, lamb, goat, chicken, and other meats. Let’s take a look at the state-by-state cuisines of India, from Kashmir to Kanyakumari.
Rogan Josh- Served with steaming rice and simmered with garlic and ginger-flavored gravy, it is a fragrant lamb dish with flavors of brown onions, many herbs and spices, and yogurt. Dum Aloo Haak and Karma ka Saag are also regional delicacies.
Dham- A curd-based dish made with kidney beans, green lentils, and rice, served with mash daal, boor ki kari, and a tamarind and jaggery sweet and sour sauce. Other specializations include Sidu and Aktori.
Some of the famous dishes of these regions include Makke di Roti & Saro da Saag, a famous Punjabi corn bread served with mustard green spinach, Bajre ki Khichdi, a famous Haryanvi porridge made of coarsely crushed pearl millet, and Tandoori Chicken, a famous dish where the chicken is cooked in a tandoor and served with Roti (tandoori bread).
The city known for its street food offers Chaat, Paranthe, Nagauri Halwa, Chole Bhature, and much more.
Kafuli-This thick dish is frequently eaten with chapatis or steamed rice and is cooked with spinach, fenugreek leaves, garlic, ginger, green chilies, curd, rice paste, and a variety of spices.
Tunde ke kebabs- This Awadhi cuisine dish composed of minced buffalo meat has 160 spices. Other popular foods to sample when visiting this region include Bedmi Aloo Kachori, Halwa, and Benarsi Chaat.
Litti chowkha- Served with pulped vegetables (Chowkha), litti is cooked from wheat flour dough packed with a blend of roasted gramme flour, spices, and lemon juice.
Dhooska, is a famous deep-fried snack served throughout Jharkhand that comprises powdered rice, chana dal, and sometimes boiled potatoes. Other regional specialties include thekua, pua, and pita.
Kosha Mangso, a velvety gravy Mutton curry, and Maach-bhaath, the famed fish curry, both served with steamed rice, are the go-to dishes for everyone.
Momos, Thukpa, Gundruk, and other Tibetan-inspired dishes are hallmarks of Sikkim’s street cuisine.
Thukpa (cooked noodles mixed with veggies and meat bits, often eaten with soup) is a popular street meal in this state.
Papaya Khar-Khar is an uncommon dish made of red rice, beaten pulses, and raw papaya, as well as typical Assamese spices.
Pork with Bamboo Shoots: Served with rice, this meal is cooked with dried bamboo shoots, chiles, and herbs.
Roasted shrimp with a dash of lemon for added flavor is a popular state delicacy.
Red hill rice cooked with pork chunks is known as jadoh-jadoh. It is a laboriously prepared dish with rice and meat that is a Khasi variant of Biryani.
Chakhwi is a Tripura culinary preparation whose ingredients include bamboo shoots, green papaya, and a variety of lentils.
Chhena Poda is an Odisha cheese treat created with homemade fresh cheese chhena, sugar, and suji and baked for several hours until it browns.
Biryani, or kachay gosht ki Biryani, is a popular Hyderabadi dish that needs no explanation.
Chila is a chickpea flour crepe, served with chutney or stuffed with Tofu Crumble.
Pongal is a rice and lentil dish that is frequently served as a sacrifice to the goddess in South Indian homes. However, it is also very digestible comfort food. Other famous cuisines from this region include dosa, idli, and vada.
Appam is fermented rice pancakes prepared with coconut milk.
Codi, which translates to “curry rice,” is a sour fish curry cooked with unique spices and served with steamed rice or roti.
Misal Pav is a delicious breakfast food that combines sprout curry topped with finely chopped onions, tomatoes, ‘farsan’ (fried savory mixture), and lime juice served with pav. Other dishes to try include Srikhand and Vada Pao.
Dhokla is a vegetarian dish made of fermented rice and split chickpea batter.
With so many distinct dishes, there’s no way you’d leave India hungry. While these are some of the most well-known delicacies in each state, there are several local cuisines and dishes that you should sample wherever you go in the country.