India is a diverse country and has many different
cultures and each state expresses its tradition through its cuisine. It is a
delight to try different cuisines and these dishes give my husband a big reason
to travel around the states to fulfill his “gastronomical” call and for me
another reason to just travel J
Here we bring you some local & authentic must
have dishes indigenous to various Indian States.
1. Jammu
& Kashmir: Rogan Josh
It is a spicy aromatic lamb dish which has a Persian
origin. Experience the taste of soft mutton being cooked in various herbs and
spices. It is one of the signature recipes of Kashmiri cuisine.
 |
| Imgae Source: Wikipedia |
2. Himachal
Pradesh: Sidu
One of the most loved dishes in Himachal Pradesh;
Sidu is like bread made from wheat flour where the dough is kneaded with yeast
and the dough is kept for 4-5 hours before it is prepared. It can be eaten with
Ghee (Clarified Butter), Dal (Lentil) or with Hari Chutney (Mint sauce).
 |
| Image Source: Fashion.Mithilaconnect |
3. Punjab:
Makki di Roti with Sarson ka Saag
Made from Sarson(Mustard) leaves and spices, this
dish is popular in Punjab province of India and Pakistan. Served with Makke
(Unraised Corn) Roti with a topping of butter and a glass of Lassi (Sweet
Buttermilk), this icon dish is a very heartening meal.
 |
| Image Source: Wikipedia |
4. Haryana:
Bajre ki Khichri
Besides the vegetables, the staple food for Harayana
is Bajre ki Khichri (Salty Millet Porridge). Eaten with pure
ghee/pickle/chutney/lassi/pappd/curd, the dish looks simple but is delicious.
 |
| Image Source: Feminiya |
5. Uttar
Pradesh: Kebabs
The state is divided into three regions so is the
food. The people here are fond of savouring different flavours of food. The
most popular genre of food is Mughlai and Awadh and the mouth watering Kebabs
takes away the numero uno position. Kebabs are made by grilling skewers of
marinated mutton/chicken/fish/paneer etc, my favourite being Shami Kabab!
 |
| Image Source: Wikipedia |
6. Rajasthan:
Dal Baati Churma
Rajasthani food is incomplete without the mention of
this cuisine. The dish compromises of Dal (Lentils) and Baati (Hard wheat
rolls). Baatis can be baked in gas tandoor or electric oven, irrespective of
the technique needs to be dipped in ghee along with Dal (mixture of 4-5
lentils) and Churma( mixed with Jaggery). No Rajasthani festival or wedding is
complete without this dish.
 |
| Image Source: Wikipedia |
7. Gujarat:
Thepla & Khandvi
A very filling meal with few calories! Thepla is a
healthy flatbread made with gram flour, wheat flour and spices. This can be
munched anytime of the day and has a long shell life. Khandvi is a yellowish
tightly rolled bite-size pieces primarily made from gram flour and curd with
tempering of sesame, mustard seeds and topping of green chillies, sprinkled
coconut.
 |
| Image Source: Wikipedia |
8. Madhya
Pradesh: Bhutte ka Kees
This sumptuous dish is made from Bhutta (Corn) and
Milk. Corn is cooked with spices and simmered in milk which makes an unusual
vegetable dish.
 |
| Image Source: Rediff |
9. Uttaranchal:
Aaloo ke Gutke & Kappa
Aaloo ke Gutke is a popular snack made with potatoes
cooked with spices and read chilles. Kappa is a Kumani preparation of mainly Palak
(Spinach) or any other green vegetable with a paste of rice. The dish can be
served with Chappatis, Pickle and Dal (Lentil).
 |
| Image Source: The Alternative |
10. Maharashtra:
Puran Poli
It is a buttery flatbread stuffed with Gur (
Jaggery), Chana Dal (Yellow gram
lentil), Plain flour, Cardamom and Ghee (Clarified butter). It is made in all
major festivals and is a special delicacy for Marathi people.
 |
| Image Source: Wikipedia |
11. Bihar:
Litti Chokha
Litti Chokha is a traditional dish mainly eaten in
Bihar and Jharkhand. Litti is made of Wheat (Flour) and Sattu (Powered Lentil)
and spices, baked in oven or tandoor and Chokha is Baigan ( Eggplant) mixed
with Tomatoes and other spices. Litti can also be served with Chicken/ Mutton
recipes.
 |
| Image Source: Wikipedia |
12. Andhra
Pradesh: Gongura Pachadi
Gongura Pachadi is signature Andhra chutney, a mouth
watering blend of fresh ground gongura (Sorrel) leaves spiced with red and
green chillies. Taste best with hot steamed rice and onion.
 |
| Image Source: Youtube |
13. Goa:
Vindaloo & Bibinca
Vindaloo is the oldest hottest dish in the Indian
food history made with red chillies and vinegar. Combine it with Bibinca that
is essentially a layered pudding dessert that tastes of the tropics. The
traditional Bibinca is made of 16 layers and is so soft that it melts in the
mouth.
 |
| Image Source: Wikipedia |
14. Karnataka:
Bisi Bele Bhaat
It is one of the most popular rice-lentil-vegetable dish
from Karnataka cuisine. It is also known as Bisi bele huliyanna which means “hot
lentil sour rice”. It is served piping hot with ghee, pappad and cool raita.
 |
| Image Source: amc.in |
15. Kerala:
Aviyal (Avial)
A thick mixture of coconut, curd and vegetables, seasoned
with coconut oil and curry leaves. It occupies an important place in Kerala
cuisine and is a must for Onam Sadya.
 |
| Image Source: flavorsofindia |
16. Tamil
Nadu: Kadugu Yerra
It is an incredible curry made with prawns cooked in
a spicy tomato sauce with potatoes, coconut milk, vinegar, fenugreek and
mustard paste. Kadugu in Tamil means mustard and Yerra means shrimp/prawn. It
has a rich texture like French sauces.
 |
| Image Source: preoccupied |
17. Odisha:
Fish Orly & Chhena Poda
The signature dish for the state of Odisha, Fish
Orly is lightly seasoned fish dipped in flour and egg based batter and then
deep fried. Serve with tatar sauce for more taste. Chhena Poda is a cheese
dessert made of well kneaded home cottage cheese (Chhena), sugar, raisins and
cashew nuts and baked till it turns brown.
 |
| Image Source: Bawarchi |
18. West
Bengal: Bhapa Ilish
A Bengali speciality, Bhapa Ilish is Hilsa steeped
in a pungent mustard sauce and green chillies steamed to perfection with a
liberal dousing of mustard oil.
 |
| Image Source: OutlookIndia |
19. Sikkim:
Phagshapa
It is a lightly flavoured not too spicy dish that is
best served with steamed rice. It is made with strips of pork-fat strewed with
radishes, turnips and dried chillies.
 |
| Image Source: Indiamarks |
20. Assam:
Masoor Tenga
Masoor Tenga or Tangy fish curry is prepared with Tenga
in which the key ingredient is a souring agent like lemon, tomatoes, kajinemu
(elongated lemon) or thekera (dried mangosteen).
 |
| Image Source: Recontalk |
21. India’s
Capital – Delhi (Union Territory): Butter Chicken (Makhani Chicken)
Delhi is the birthplace of Makhani Chicken that is
loved all across. It was developed by Moti Mahal Restaurant. It can be made
mild or spicy and has a base of rich tomato gravy.
 |
| Image Source: Wikipedia |
No comments:
Post a Comment