AULUCK : TOP DISHES OF INDIA

Flavours of India: 36 Dishes to Try Out

 

 Andaman and Nicobar Island

Like any coastal region, there is seafood galore on the plates at the Andaman islands. 

 

Andhra Pradesh

Spicy and tangy, Andhra cuisine is similar to most of South India. One of it's traditional dishes is Gongura Pachadi, which is served as a pickle or chutneys.

 

Arunachal Pradesh

The staple food of the state is rice, along with fish, meat and leafy vegetables. Combine all that, bring in a bit of neighbouring Chinese influence and you have a the Thukpa, which is a kind of noodle soup common among the Monpa tribe of the region.

 

Assam

Assamese cuisine has a lot of fish and other seafood, accompanied with rice. Masor Matha, Petur Logot Jatilau aru Bhat Bhoja is one such fish curry that represents the state's flavours. 

 Bihar

Think of Bihari cuisine, which is very simple and wholesome, and the first name that pops into one's head is Litti Chokha — a baked, salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices. It's a staple among the middle-class families of the state.

 

Chandigarh

Mainly inspired by Punjabi cuisine, you really can't visit Chandigarh and sample the Butter Chicken there.

 
Chhattisgarh

Chhattisgarhi cuisine uses many ingredients that aren't used in other states, especially since a lot of it is from the tribals in the region — the Mahuwa flower or even ants. But among the more regular fare, especially for breakfast, are variants of the Besan ka heela. 

 
Dadra and Nagar Haveli

Wedged between Gujarat and Maharashtra, the Union Territory's food habits are also heavily influenced by the two states. Lentils, daals and kadhis are staple fare, especially if they're slightly sweet. 

 
Delhi

Scores of people come to the national capital and promptly join the long queues around Gol Gappa-wallahs, who're peppered across the city. After all, though there are variations of this dish across the country, the one in Delhi is just a tad bit more special.  

 
Daman and Diu

The cuisine for Daman and Diu is deeply influenced by their neighbouring states. So, it's not surprising to find traditional fare from Gujarat and Maharashtra. Alongside, there's also a slight influence of the Portuguese, since the two were under colonial possession of Portugal.  

 
Goa

Goa is food paradise, but then, that's the same for much of India, but people from across the country flock to this Union Territory to unwind and stuff themselves. From Goan sausages and Pork Vindaloo from its colonial heritage to the fresh fish fries and seafood platters, no one leaves hungry! But to top it off is the Goan speciality dessert — Bebinca — that's a must-have at any celebration be it a birth, wedding, Christmas or Easter. 

 
Gujarat

Mainly a vegetarian state, the Gujarati cuisine is known for being sweet. Most of the dishes have varying amounts of sugar in it, though, not so much the dishes from the Kuchh region. They also love their snacks, and one of their favourites is Khandvi, primarily made of gram flour and yogurt. 

 
Haryana

Haryanvi cuisine uses a lot of dairy products and includes dishes like pakoras, besan masala rotis, bajra aloo rotis, churma, kheer, bathua raita, etc. Bathua Paratha  — made of a the leafy vegetable, bathua, found during the winter months.

 
Himachal Pradesh
Rajma is a very popular dish not only in Himachal Pradesh, but other parts of northern India as well. But the Himachalis have a special fondness for preparations with delicacies that feature these red kidney beans.

 
 Jammu and Kashmir

The state's cuisine is from three regions — Jammu, Kashmir and Ladakh, and has influences from Central Asia, Persia and northern India. But if there's one dish that non-vegetarians will swear by when it comes to J&K, that's the luscious Rogan Josh — an aromatic lamb dish of Persian origin, and one of the signature recipes of Kashmiri cuisine.

 
Jharkhand

This rather new state has a very uncommon cuisine that inspired by the tribals in the region. One of the more popular dishes is Thekua, a sweet dish made of sugar, wheat, flour and chopped coconuts. 


 
Karnataka

Much of Kannada cuisine takes is similar to its neighbouring states. So you have variants of dosas, idlis, rotis and spicy pork dishes. One popular dish in the capital city of Bengaluru is the Mysore Masala Dosa, which can be had as a breakfast, lunch or dinner. 





Kerala

Traditionally, Kerala food is vegetarian, and it includes Kerala Sadhya — an elaborate banquet prepared for festivals and ceremonies. But one signature dish that symbolises Kerala is the Puttu — a breakfast dish of steamed cylinders of ground rice layered with coconut.

 
Lakshadweep

Not a dish, per se, really, but everyone in this island Union Territory tops up on coconut water whenever they get the chance. It's for that reason only that Coconut Water has made it to this list of Indian flavours. In terms of influences, the food is heavily inspired by the Keralan cuisine because of its proximity to the state. There is also a huge consumption of seafood, given Lakshadweep's location.



 
 Madhya Pradesh

The state's cuisine varies regionally, with wheat and meat dominating the northern and western region of the state, while the wetter south and east are dominated by rice and fish. One favourite, though, is poha (flattened rice) — usually eaten at breakfast with jalebi.

 
Maharashtra

Maharashtra cuisine is extremely varied, with a balance of savoury and sweet. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat and wada pav — a sweet dish using chana dal that's usually made during the festival of Holi.

 
Manipur
The staple diet of Manipur consists of rice, large varieties of leafy vegetables (of both aquatic and terrestrial) and fishes. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region. 




Meghalaya

Bamboo shoots form an important ingredient in Meghalayan cuisine, and its most popular use is in pork dishes. Jadoh — which is pork and rice — is one of the state's most traditional dishes.



 
Mizoram

Mizo food incorporates a lot of rice and meats such as pork, lamb and mutton. Another favourite are stews. 


 
Nagaland

Naga cuisine features meats and fish that are often smoked, dried or fermented. The various Naga tribes have their own cooking varieties, but they often interchange recipes. Some common dishes are "fermented bamboo shoot" (made from the tender shoot of the Bamboo tree) with fish and pork, axone (soyabean boiled, fermented and either smoked or sun dried) with smoked pork and beef. 
 

Odisha

The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spice, which is why Chhena Poda makes for a great representative of the cuisine. It is a cheese dessert, and literally means burnt cheese in Odiya.

 
Puducherry

Puducherry, being an erstwhile French colony, has strong influences from the French cuisine on its own. Though, from the Indian side, favourite dishes come from Tamil Nadu, Kerala and Andhra Pradesh. Unsurprisingly, there is also a heavy use of coconut in the Indian cuisine. To mix it up, try the lip smacking French Onion Soup.


 

Punjab

Makki ki Roti and Sarson da Saag is one of the most famous Punjabi dish, and needs no introduction. The luscious green Sarson da Saag (prepared with mustard leaves) tastes fabulous with Makki ki Roti and a generous dollop of butter.

 
Rajasthan

Rajasthani cuisine, has been strongly shaped by the availability of ingredients. Because water is at a premium in the arid region, food is generally cooked in milk or ghee. One typical dish is the Daal-Bati, which is served as a side dish, mixed with the sweet churma.

 
Sikkim

Again showcasing a deep influence of the north-eastern cuisine, Sikkim's local dishes comprise of a lot of use of pork and lamb, usually steamed or made into a stew. But another huge favourite — that is not technically an Indian dish, but has now become a staple and a favourite with the Indian junta — is the steamed momo. 



Tamil Nadu

Tamil Nadu's is the most popular south Indian cuisine in India. More often than not, if someone thinks south India, they'll imagine dosa, idli, vada, sambhar, coconut chutney — all of which are from Tamil Nadu. So how could Dosam Vada and Sambhar not be featured here.


Telangana

The newest Indian state's cuisine borrows from neighbour Andhra Pradesh, but with the geographical divide, it can now boast of owning the world-renowned Hyderabadi Biryani.

 
Tripura

The major ingredients of the Tripuri cuisine are pork, chicken, mutton, turtle, fish, shrimps, crabs and frogs. The tribes of the region are even known to eat dog meat. But for now, we'll stick to a safer Spicy Pork Fry to try on your next visit.



Uttar Pradesh

A state with one of the most varied cuisines on offer, the most popular are the Awadhi and Mughlai cuisine. If you're in (or visited) Lucknow, you'd agree! However Kebabs, both veg and non-veg delight are the one that would satiate even the most discerning palate.

 
Uttarakhand

The mountain state features a cuisine that's wholesome and simple, but when you think of Uttarakhand, the first dish that comes to mind is the Bal Mithai — basically chocolate fudge covered in sugar balls.

 
West Bengal

You can take the Bengali out of Bengal, but you can't take the fish out of the Bengali. Okay, so artistic licence at play here, but those from the state or even those with even a single Bengali friend would know that Bengalis cannot live without their fish curry, or machher jhol.