India is a land of diversity. One of the ways to experience this diversity is through local cuisine. Each state of India has its own peculiar cuisine, and its own cooking style. From the royal nawabi cuisine of Andhra Pradesh, the scrumptious and delicious Bihari cuisine, to the hot and spicy Maharashtrian food, there is a variety of cuisine specific to its culture and its region.
Here Is A List Of 26 Dishes Indigenous To Their States:
Andhra Pradesh – Pulihora (Tamarind Rice)
Andhra cuisine is pre-dominantly vegetarian with a variety of seafood along the coastal regions. The most popular food in Andhra Pradesh is ‘Pulihora’ or tamarind rice with green chilies. Cooked rice is seasoned with tamarind paste, curry leaves, chilies, turmeric, and peanuts.
Arunachal Pradesh – Pasa (Fish Soup)
Part of the local tribal cuisine, ‘Pasa’ is prepared from fresh raw fish. Except the head and tail of the fish, the rest of the fish is used in its preparation. A paste made of garlic, ginger, chilies, and indigenous spices is mixed to the raw fish paste, and seasoned with the juice of ‘Ooriam’ leaves. Pasa was a popular dish with tribal soldiers during wartime.
Assam – Poitabhat
Rice is a staple of the Assamese cuisine. To prepare ‘Poitabhat,’ rice is cooked and soaked overnight. The following day, the rice is served garnished with mustard oil, onions, chilies, pickles, etc. Sometimes, alcohol is added to its preparation.
Bihar – Malpua
Malpua is a sweetmeat made during special events and festivals. A batter made of flour, milk, sugar, and mashed bananas is fried. Special care is taken to keep the edges crispy, while the center remains soft.
Chhattisgarh – Rakhiya Badi
A type of curry dish, ‘Rakhiya Badi’ is made with the rakhia fruit. The black gram seeds are washed and soaked in water for a night. The rakhia fruit is washed, cut, and kept in a cloth. The following day, the soaked gram is pasted and green chilies, coriander, ginger are added and stirred into the paste.
Goa – Ambotik (Sour-Spicy) Fish Curry
A favorite among seafood lovers, ‘Ambotik’ is a fish curry prepared using petals of the tart ‘Kokum Solam.’ A paste of grounded coconut, chilies, turmeric powder, and coriander seeds is prepared, and mixed with sliced onions, tamarind juice, water, and salt. The mixture is cooked and kokum is added. When the mixture is cooked, fish is added, and cooked until ready.
Gujarat – Bardoli ki Khichdi
A Gujarati delight, ‘Bardoli ki Khichdi’ is prepared by cooking rice with dal, peas, and potatoes. Raw mango and spices are added to the dish for flavor.
Haryana – Besan Pinni
A local dessert, ‘Besan Pinni’ is prepared using besan (gram flour), ghee (clarified butter), sugar, and some dry fruits. The mixture is cooked in a pan for 2 minutes. When cooked, some milk is added to the mixture. Once cooled, small quantities are scooped out and made into shapes with hands.
Himachal Pradesh – Madra
Prepared during festivals and weddings, ‘Madra’ is prepared with soaked chickpeas, chana, or kidney beans. It can be prepared using any vegetable oil or ghee (clarified butter), and some spices like coriander, cumin, and cardamom. It is served with roti (flat bread).
Jammu and Kashmir – Rogan Josh
A non-vegetarian dish, ‘Rogan Josh’ is prepared with lamb as the main ingredient, along with hot spices like cloves, red chilies, garam masala, cardamom, and black pepper etc. It can be served with rice or roti.
Jharkhand – Bihari Litti
Pre-dominantly vegetarian, ‘Sattu’ (made from grinding black chickpea) is the main ingredient in the Jharkhand cuisine. One of the most famous foods, ‘Bihari Litti’ made with sattu as the main ingredient is eaten with yoghurt, baigan bharta, and papad.
Karnataka – Bisi Bele Bath
A rice-lentil vegetable dish, ‘Bisi Bele Bath’ is easily available in the south. Rice and the vegetables are cooked separately. Once cooked, they are mixed, and bisi bele bath masala (a special spice blend) is added. The masala can either be purchased or made at home.
Kerala – Alleppey Fish Curry
To make ‘Alleppey Fish Curry,’ fish is cooked along with a paste consisting coconut, chilly, turmeric, raw mango, and tomato. The mix is cooked until ready; it is best served hot with rice.
Madhya Pradesh – Bhutte (Corn) Ka Kees
The dish, ‘Bhutte (Corn) Ka Kees’ is a dish made from boiled corn. To the paste of boiled corn, some ginger, mustard seeds, and green chilies are added. Small quantities of milk and water are added to make it into a thick consistency. It is cooked until the water gets dried. The final product is garnished with coriander and coconut.
Maharashtra – Pohay (Flattened Rice)
A snack made from flattened rice, ‘Pohay‘ or ‘Poha‘ is served hot with tea. Mostly served as breakfast, it has a number of variations based on the region.
Manipur – Kangsoi (Stew)
Kangsoi (Stew) is a healthy alternative to chicken soup. A simple dish, its main ingredients are vegetables and fish (fermented and smoked). Kangsoi can be prepared with a variety of options.
Meghalaya – Jadoh
Jadoh is a rice and meat dish, it uses short grain rice. Chicken can also replace meat. The only spice used is black pepper. The dish is best served with ‘Tungrymbai’ or fermented soy paste, and ‘Dohneiiong’ or pork with sesame seeds.
Mizoram – Thupka (Noodles Soup)
From the land of Mizoram comes ‘Thupka’ or noodles soup. A combination of meat (beef/pork/mutton/chicken), egg noodles, onion, garlic, and green chilies, it is best served hot.
Nagaland – Bamboo Steamed Fish
Bamboo, local to Nagaland, has many different uses in the region. Bamboo Steamed Fish is prepared using tubes of bamboo. During cooking, the fish retains the flavor of the bamboo. It is served with chili sauce.
Punjab – Punjabi Chole (Chickpea)
Common to the Punjabi cuisine, the chole or chickpea can be prepared in a variety of ways. It could be dry or have curry. Some of the famous versions include ‘Pindi Chole,’ ‘Chana Masala,’ and ‘Amritsari Chole.’ Chole can be served with rice or roti (flat bread).
Sikkim – Pakku (Mutton Curry)
A local favorite of Sikkim, ‘Pakku’ or mutton curry is prepared with marinated mutton pieces along with some spices and herbs. It is usually served with cooked rice.
Tamil Nadu – Paal Payasam
A sweet and creamy south Indian kheer, ‘Paal Payasam’ is made with milk and rice. A simple dish, it is made with rice, milk, sugar, and ghee. It can be served hot or cold.
Tripura – Muya (Bamboo Shoot) Awandru
The dish, ‘Muya’ is prepared by cooking bamboo shoots, garlic, and green chilies. Cooked in a curry, prepared by adding rice flour to water, the dish is garnished with ‘Banta’ leaves (similar to basil leaves). It is served hot with rice.
Uttarakhand – Bhaang (Hemp) Ki Chutney
Famous for its tourist places and pilgrims, Uttarakhand offers some delicacies as well. Bhaang ki chutney is prepared with roasted bhang (Hemp) seeds, cumin seeds, and lemon juice. It is served as a side dish.
Uttar Pradesh – Bharwan Chicken Pasanda
Inspired from the Mughal style, Uttar Pradesh is known for its Awadhi cuisine. Stuffing chicken breast with khoya and cheese makes a famous delicacy, ‘Bharwan Chicken Pasanda’. Coconut and cashew sauce is added to enhance the flavor of the dish.
West Bengal – Chingri Macher Malai Curry (Prawns with Coconut Milk)
Although, maach or fish along with rice dominates the West Bengal cuisine, prawns are equally popular among the locals. An authentic Bengali dish, ‘Chingri Macher Malai Curry,’ is prepared with prawns as the main ingredient along with fresh coconut, coconut milk, herbs, and spices.