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29 States 29 Dishes one must Try in India

Image credit: Wallpaper abyss

India- a country full of flavors and spices. In every street of India, you can find different flavours of different food and with its own originality. Here we are going to talk about India’s 29 states and their 29 dishes. Every state in India has something unique in food items that you will find nowhere else. Their authentic taste is present only when you eat them in their original state.

Andhra Pradesh: Hyderabadi biryani

Hyderabadi biryani

Andhra Pradesh’s capital Hyderabad is famous for its Hyderabadi biryani. Basmati rice is cooked by the method of dum, containing chicken or vegetables also.

Arunachal Pradesh: Apong and moong bean dosa

Apong and moong bean dosa

Arunachal Pradesh, known for its natural landscape, the quality of food and its unique texture that is also something that one will never forget. Their unique tradition related to food is also something that makes Arunachal Pradesh different from other states. Apong is a wine made from rice which is a must-have when you are in Arunachal Pradesh and of course food cooked in bamboo has something that will leave it marks on one’s taste buds. Moong bean dosa is a must-try dish for Arunachal Pradesh.

Assam: Masoor tenga and Assamese thali

Masoor tenga and Assamese thali

Assam, known for its tea, is a beautiful state with raw beauties of nature. Assamese cuisine is also confluence the hill habits of adding fermented products and dried food in their cuisine. This cuisine makes use of very few spices and very simple cooking is done with the use of fresh veggies and fermented products. Traditional Assamese meal starts from khar and ends with masoor tenga which is a sour dish which can be prepared with dried fish and also a veg version can be found there. The meal ends with tamul which we call tamubulam in south and its just paan.

Bihar: Litti chokha

Litti chokha

Bihar, a state of north India, is famous for its different culture, way of speaking and of course food. Litti chokha- a rustic and traditional dish consisting of balls filled with gram flour or sattu, served with desi ghee and a sabzi that it is a burst of tastes.

Chattisgarh: Mahua and bafauri

Mahua and bafauri

Mahua and bafauri are the traditional dishes of the state Chattisgarh. Bafauri is a very popular dish from the states of Bihar, Chhattisgarh, and MP. This is a savory snack which is made during festivals and occasions in Chhattisgarh. The mahua drink comes from the mahua plant that grows in abundance in Madhya Pradesh and in some parts of Maharashtra.
These two dishes are a must-try when you are in Chattisgarh.

Goa: Goan fish curry

Goan fish curry

Goan fish curry is a very popular dish from the state of Goa. Goan fish curry is a tangy fish curry that is cooked with coconut milk. It’s a perfect Indian seafood curry recipe to warm up with! It’s a must-try when you are in Goa!

Gujarat: Phafda, Jalebi

Phafda, Jalebi

Phafda- jalebi is a match made in heaven and Gujaratis treat themselves with this great combination on Dussehra. Fafda jalebi is the all-time favorite breakfast of all Gujaratis.

Haryana: Kadhi pakoda

kadhi-pakora

Kadhi is the dish that you can find everywhere in India with their different flavors and tadkas in it. Kadhi pakoda is something that you will find in its true color in Haryana.

Himachal Pradesh: Madra

madra

Madra is a thick yogurt-based gravy which is a very popular dish in Himachal. It’s made from chana and is a traditional dish of Himachal Pradesh. You must try this when you are in Himachal!

Jammu and Kashmir: Rogan josh

Kashmiri_Rogan_Josh

Rogan josh is a very famous dish from Jammu and Kashmir. It can be made from lamb, chicken, beef or anything you wish to add. It’s a Persian or Kashmiri originated dish. It has a very aromatic flavor that any nonveg lover can get fascinated with.

Jharkhand: Begun chop and thekua

Begun chop and thekua

Jharkhand is a state where people still love following their own culture and tradition. This dish has changed many people’s concept in India that eggplant is not tasty. Begun chop and thekua are a must-have when you visit Jharkhand.

Karnataka: Bisibele bath

Bisibele bhath

Bisibele bath is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisibele bath, which translates to ‘hot lentil rice dish’ in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and from there spread across the entire state.

Kerala: Sadya

sadya

Sadya is a feast consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala, India. Sadya means banquet in Malayalam. It is a vegetarian feast prepared by both men and women, especially when needed in large quantities, for weddings and other special events. All vegetarians should attend this.

Madhya Pradesh: Poha Jalebi

The most famous breakfast in Madhya Pradesh is poha jalebi . It’s like a staple breakfast for most of the people living in Madhya Pradesh. Poha is very healthy and a non-oily breakfast. People in India relish eating jalebi every morning.

Maharashtra: Vada Pav

vada pav

A Mumbai trip is just incomplete if we don’t talk about vada pav. Vada pav is the identity of Mumbai, we can say. That original tadka or flavor you can never get anywhere else except for Mumbai.

Manipur: Soibum Eromba

Soibum Eromba

Eromba is a side dish that Manipuri’s love to have. It is a dish of vegetables boiled and mashed along with chilies and ngari (fermented fish). It can be made of various vegetables like banana stem, banana flower, beans, tree bean or stinky bean, okra, common split gill mushroom, etc.

Meghalaya: Jadoh with rice

Jadoh with rice

Meghalaya is very famous for its unique tastes and culture. Jadoh is a rice and meat-based khasi delicacy which is best served with fermented soya paste and dohneiiong.

Mizoram: Zu tea

Zu tea

Zu tea the local tea which they like to drink with almost every meal. The second is the Lubrusca grape wine, which is another favorite among the locals. So if you visit Meghalaya don’t forget to drink this amazing tea.

Nagaland: Fermented bamboo shoots, Axome

Fermented bamboo shoots, Axome

Fermented bamboo shoots and juice are frequently used in the Naga cuisine of northeastern India. The bamboo can be of many species, including Bambusa vulgaris and Phyllostachys eduli. Both the shoots and juice ferment over the course of at least two weeks, and can then be used for cooking. You must have it when you are in Nagaland.

Odisha: Chenna poda

Chenna poda

Chenna poda is a cheese dessert from the state of Odisha in eastern India. Chhena poda literally means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese, chhena, sugar, cashew nuts, and raisins, and is baked for several hours until it browns.

Punjab: Makke di roti and sarson ka saag

Makke di roti and sarson ka saag

Land of agriculture– Punjab. The taste of makke di roti and sarson da saag is unbelievable over there. You cannot get that same taste anywhere else in India. That loaded butter makes that saag extremely tasty and the crispiness of makke ki roti completes the dish. You will regret if you didn’t have this when you are in Punjab.

Rajasthan: Dal baati churma

Dal baati churma

Dal baati is popular in Rajasthan, Uttar Pradesh, and Madhya Pradesh. Dal is prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. That original taste of dal baati churma can only be found in Rajasthan.

Sikkim: Momos

momos

Nowadays momos are popular everywhere. Whether it’s a teenager or people of the age group 40-50, everybody is crazy about momos. But what you can find in Sikkim you can get nowhere else. Filled with vegetables or chicken or soybean, the taste is just amazing. Steamed momos are healthy as well as non-oily plus loaded with vegetables inside. They are served with a spicy and tangy chutney that makes this dish complete.

Tamil Nadu: Sappadu

 Sappadu

In Tamil Nadu, food varies from district to district. Sappadu is a combination of various traditional dishes popular in Tamil Nadu.

Tripura: Mui Borok

Mui Borok

The Tripuris are essentially non-vegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. You must try this dish when you are in Tripura.

Uttar Pradesh: kababs

kababs

Being the land of Awadhs and Mughals, nonveg is the specialty of Uttar Pradesh’s capital Lucknow. Tunday kabab being the most famous food here, is exceptionally tastier.

Uttarakhand: Bal mithai

Bal mithai

As the name signifies, this is the favorite dish of kids. Not only kids, it’s the tastiest sweet dish I have ever tasted. It’s a chocolate-like fudge coated with sugar balls.

West Bengal: Bhapa Ilish

Bhapa Ilish

Bhapa Ilish is the steamed hilsa fish dish. This dish is originally from West Bengal. It is internationally famous because of its exotic taste and flavor. Hilsa steamed in mustard sauce looks gorgeous, but cooks quickly. You must have it when you are in West Bengal.

Telangana: Kodi kura

 Kodi kura

Telangana cuisine is popular for hot and spicy foods and especially the foods made in the Guntur region. Kodi kura is a chicken curry gravy cooked with minimum ingredients which are spicy and hot and cooked in almost every house in Andhra region.


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