These 29 Dishes from 29 States in India prove why Indian Food is simply the most Diverse in the World

Indian Dish

It is said that for every kilometer that you walk in India. All 29 dishes from 29 states in India has different taste and cooking style, the food and the taste changes. The diversity in India is not just restricted to the culture or the language that is spoken, but also in the food that is cooked. Each state in India can be classified based on the food that can be found there, ranging from the most extravagant to the simplest of preparations. Indian Food is simply the most Diverse in the World

Here is a comprehensive food guide for the next time the travel bug bites you and you need to make your to-do list. After all, isn’t food the primary reason why you’d walk that extra kilometer or catch the next flight?

1. Andhra Pradesh – Ulava Charu

UlavacharuThis dish made from horse gram is halfway between rasam and soup. Served with rice and cream, it is savored on special occasions.

2. Arunachal Pradesh – Bamboo Shoot

Bamboo Stick

Made in different ways, this is eaten boiled, pickled or fried.

3. Assam – Khar

Khar

It is a curry made from meat, pulses, raw papaya and taro. It has a unique flavor and is eaten with rice.

4. Bihar – Litti Chokha

Litti Chokha

Dumplings stuffed with sattu and dipped in ghee are served with mashed potato or eggplants that have been spiced with onions and chilies.

5. Chhattisgarh – Chila

Chila

Eaten in all parts of India, this flat chapatti made of rice batter and urad dal is easy to cook and extremely delicious.

6. Goa – Goan Prawn Curry

Goan Prawn Curry

The freshest seafood is the delicacy of the region and when it is cooked in sweet, spicy and tangy flavors, it becomes all the more mouthwatering.

7. Gujarat – Khandvi

Khandvi

Thin layers of gram flour seasoned with spices makes for a delectable evening snack or breakfast item.

8. Haryana – Kair Sangri ki Sabji

Kair Sangri Ki Sabji

The dried desert beans cooked in spices goes well with both rice and roti.

9. Himachal Pradesh – Bhey

Bhey

It is a preparation of lotus stem that is cooked in spices, ginger, garlic, and onion. It is a staple amongst the locals.

10. Jammu & Kashmir – Rogan Josh

Rogan Josh

A lamb dish that is considered a delicacy; it is cooked in flavors of onion, yogurt and spices. It is served with either rice or naan.

11. Jharkhand – Dhuska

Dhuska

A breakfast favorite, this rice flour, and pulses preparation have a special flavor because of the spices it is flavored with.

12. Karnataka – Akki Roti

Akki Roti

Made of rice flour; these rotis are the perfect accompaniment during your lunch or dinner.

13. Kerala – Puttu

Puttu

Made of rice flour mixed with coconut and water, it is steamed and eaten with various curries.

14. Madhya Pradesh – Poha

Poha

Made of flattened rice, this dish is eaten for breakfast across the country but has its origins here. Flavored with onions, tomato and curry leaves it is considered quite healthy.

15. Maharashtra – Misal Pav

Misal Pav

A breakfast staple in the state of Maharashtra, due to its flavor and how filling it is, people usually end up eating it for other meals as well. A delightful combination of sprouted moth beans cooked in a spicy gravy with coriander, tomatoes and crunchy farsan, paired with pav (bread) makes it a winning combination.

16. Manipur – Eromba

Eromba

Made of a type of fish called Ngari, it is a delightful combination of vegetables and fermented fish.

17. Meghalaya – Jadoh

Jadoh

It is red rice cooked with a lot of pork meat. Made with a combination of spices, apart from the taste, the color of the dish is also very appealing.

18. Mizoram – Bai


It is prepared using a lot of locally available herbs and spices which gives it a distinct flavor. The main ingredients include vegetables, pork and bamboo shoots.

19. Nagaland – Aikibeye

Aikibye

It is a dish comprised of mustard leaf and colocasia roots. It is cooked with very less spices and is a perfect accompaniment to the spicier dishes of the state.

20. Odisha – khichdi

The Oriya version of the humble Khichdi, this dish is made by cooking rice and lentils in ghee and is served to Lord Jagannath at the famous Jagannath Temple.

21. Punjab – Sarson Ka Saag

Sarson ka Saag

This dish is synonymous with the state of Punjab. Eaten with makkai ki roti, it is a winter staple and is served with a generous dollop of butter.

22. Rajasthan – Dal Baati Churma

Dal Baati Churma

Stuffed dumplings cooked in clay ovens and eaten with dal, churma and a lot of ghee is the pride of Rajasthan.

23. Sikkim – Momos

momo's

For this dish, lentils are soaked overnight and cooked in a pot to be served at lunch time.

24. Tamil Nadu – Chicken 65

Chicken 65There is no dearth of chicken dishes in India, but the combination of spices in this keeps you going back for more. The story behind the name varies but what remains consistent is the delicious taste of the dish!

25. Telangana – Hyderabadi Biryani

Hyderabadi Biryani

Biryani is almost a religion in India and the city of Hyderabad is synonymous with Biryani. Served with salan and raita, this a feast fit for Royalty.

26. Tripura – Mui Borok

Mui Borok

It is a small, oil-pasted and dry fermented fish. Considered to be extremely healthy it is organic, mild and aromatic in taste.

27. Uttar Pradesh – Galouti Kebab

Galouti Kebab

Food of the Nawabs, the kebabs melt in your mouth and you can never stop at just one.

28. Uttarakhand – Phaanu

Phaanu Pulses

For this dish, lentils are soaked overnight and cooked in a pot to be served at lunch time.

29. West Bengal – Ilish Bhapa

Ilish Bhapa

You cannot be in the land of Bengalis and not try fish! Almost considered sacred, the Ilish Bhapa is found in every household along with bowls of the softest rasgullas!

Each dish is sure to ‘spice’ up your life and leave you wanting some more!

 

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