consists of 28 states and seven union territories. However, that is not what
sets it apart from the other countries of the world. India is a nation that is
so vibrant and diverse and every state exhibits a different culture, tradition,
a way of life, language and cuisine.India is
a country of flavors. With every state of India, taste of India changes. Every
state in India has different taste and cooking style.
whether you are spending a few days up north in Kashmir or vacationing down
south to Kerala, you will witness striking dissimilarities in the kind of foods
people savor. This is what makes India one of the much-loved countries by
gourmet foodies the world over. To give you a better insight into the food
scene of the nation, Here’s a list of some authentic, must have, local dishes
indigenous to the various Indian states.
1. Daal Baati Churma From Rajasthan
food is incomplete without the mention of the famed Dal-Baati-Churma. It consists
of baatis or flaky round breads baked over firewood or over kandas (i.e. cow
dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an
electric oven as well. But one thing common for baatis, irrespective of their
cooking technique is that they are always served dipped in ghee accompanied
with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the
masalas in the dal are fried in ghee and more ghee is mixed into the dal before
serving. Often a large batch of baatis is made and part of the dough is left
unsalted. This unsalted dough then shaped into rounds and deep fried in ghee.
Later these deep fried baatis are crushed and sugar or jaggery is mixed into
them to make a sweet dessert- churma
platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such
traditional combination. Fresh baatis drowned in piping hot dal is a perfect
accompaniment for churma. If you have ever been to Rajasthan in the winter
months, you will know that this combo is a wonderful way to warm yourself up on
a cold day.
the pyaaz kachori, malai ghewar, gatte ki sabzi and kalakand.
Chokha From Bihar
Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had
for lunch, dinner or you can make it on your holidays and you will surely love
it. Litti is similar to Bati in appearance but there is a little difference.
The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten
with brinjal bharta or mashed potato. We
can also prepare Mixed Veg Chokha. So let us start the preparation for Litti
don’t know enough about the typical cuisine of Bihar even though it is
excessively rich in taste and austere in the way it is prepared. The most
admired delicacy of the state is litti and chokha, which consists of roasted
wheat balls stuffed with a special filling and mashed potatoes with distinct
sattu parathas, jhal murhi, khaja and tilkut
Cheese From Jammu and Kashmir
is a fermemted cheese product.Kalari or Maish Krej as its kalled in Kashmiri,
is a traditional ripened cheese product unique to J&K. It is a very dense
cheese that is usually fried and are usually made from cow’s milk. Kalaadi-Kulcha
is a popular snack of the Jammu region. To prepare a Kalari, it’s put on a hot
pan and allowed to release the fat, sauted in little oil then Kalari is flipped
over and fried on both sides. After frying it ends with brownish crispy layer
outside and soft, creamy, gooey cheese inside and resembles mozarella on a
is a traditional local hill cheese, indigenous to the state of Jammu and
Kashmir. It is very dense, usually made from cow’s milk. You cannot afford to
miss this divine taste if you are in J&K streets.
rogan josh, dum aloo, yakhni, haak saag, gustaba and tabak maaz.
Hyderabadi biryani From Andhra Pradesh
Also try Gongura Pachadi, an authentic Andhra pickle made from sorrel leaves
and tastes delicious with a plate of hot steamed rice and onion.
cuisine covers a range of dishes that go from being too mild to very zesty.
Throughout the state, you can find amazing restaurants serving typical local
food.Vegetarian fast food dish native to the Indian state of Maharashtra. A
simple creation involving a deep fried potato patty with some coriander and
spices. It originated as cheap street food in Mumbai, but is now offered in
stalls and restaurants throughout India.
pav-bhaji, shrikhand, thalipeeth, puran poli and modak
Dhokla is a vegetarian food item that originates from the Indian state of
Gujarat. It is made with a fermented batter derived from rice and split
chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish,
or as a snack.
Gujarati food is adored for its distinctive flavor that maintains an
interesting balance between spices and sweetness. Dhokla is a well-known snack
or breakfast item that is both healthy and delicious.
thepla, khandvi, dhansak and Gujarati kadhi.
Ki Roti, Sarso da Saag From Punjab
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in
the Punjab regions of India and Pakistan made from mustard leaves (sarson) and
is regarded as the traditional way to make saag and is usually served with
makki di roti (literally “unleavened corn bread”) It can be topped with either butter
(unprocessed white or processed yellow butter) or more traditionally with ghee
(clarified butter). Some spinach may be added to
enhance colour and thicken the dish, even if this might alter the taste.
chhola-bhatura, rajma-chawal, amritsari machhli (fish) and lassi (sweetened
Mithai From Uttarakhand
Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated
with white sugar balls, and is a popular sweet from the Himalayan state of
Uttarakhand in India, especially regions around Almora.
Singori, an Indian sweet made with Khoya and wrapped in maalu leaf.
From Southern India
a fermented crepe made from rice batter and black lentils. It is a staple dish
in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and
an integral part of south indian cuisine.Crisp and thin pancakes made of a rice
and urad dal batter. Enjoy
them hot and crisp, with chutney and sambhar.
idlis, appam, rasam, chettinad chicken and pongal
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