India is filled with some of the finest cuisines in the entire world. From Bengali to South Indian, from Punjabi to Assamese, the foods are tangy, delicious and yummy. Either with all the spices or pure plain dishes, these are the traditional dishes we have for breakfast, lunch, dinner or even dessert.
Lets have a look at some of the favourite dishes from each state of India.
Text: Sneha M
Pesarattu from Andhra Pradesh
A popular breakfast recipe of Andhra Pradesh, this is a healthy and nutritious dosa variety.
The tribal recipes of Arunachal Pradesh vary within the region. Minimum spices are used while cooking but herbs are used to make the cuisine tasty and nutritious.
Rice is the staple food and Dung Po (Steam Rice) is the most popular version of cooking rice. It is had with fish, meat and many green vegetables.
Known for its tea, Assamese staple food is rice and curry. The cuisine is not spicy nor bland but strong in flavors due to the use of endemic exotic fruits and vegetables that are fresh, dried or fermented.
Sweets are made of rice paste. 'Pitha' is a paper-thin pancake stuffed with sweet coconut paste or sweet black sesame seed paste. Pithas are also important dish that is made in Assam.
Malpua from Bihar
Be it any occasion, all households in Bihar fills with the sweet aroma of Malpua. This dessert is a traditional staple during festivals especially Holi.
Punjab and Chandigarh cuisines are similar due to their geographical location. The food habits of Chandigarh is a combination of traditional Punjabi cuisines and south Indian traditional dosas.
The staple food mainly consists of wheat-based rotis, paranthas and naan. But one of the most famous curries is the Bhuna Gosht. It is a mutton based food item.
Arhar Dal is the most widely used pulse of the state. Interestingly, this pulse and other pulses are prepared and eaten with several green and leafy vegetables such as cabbage, pumpkin and ladyfinger.
Goa is known widely for its beaches and its cuisine. A blend of Konkani and Portuguese food styles, the staple diet here is seafood.
Dhoklas from Gujarat
Dhoklas, fafdas and Khandvis are the first dishes that I think of when it comes to Gujarat.
Dhoklas have become famous not only in every street of Gujarat but all over India and overseas too.
Lassi from Haryana
Lassi and Rajma are the famous dishes from Haryana. Haryanvies eat lots of lentils with rice and wheat. Bajra Khichri, a simple dish made of bajra and moong or rice is also famous here.
This hilly state is not just a treat to the eyes but for the stomach as well. Khatta Prawn Curry, a traditional dish from Himachal Pradesh is made with prawns and coconut.
Jammu & Kashmir
Jammu and Kashmir has a mix of vegetarians and non-vegetarians. Kashmiri food is cooked over a long period of time in exotic spices.
The most commonly served items are rista (meat balls), seekh kababs, tabak maz, roganjosh, yakhni and gushtaba,
Bihari Litti is one of the famous foods in Jharkhand. It is usually eaten with Yoghurt, Baigan Bharta, Alu bharta, and Papad.
Mysore Pak from Karnataka
A royal sweet from Karnataka, Mysore pak is considered the 'king' of sweets in South India. During the 10 days of Dasara festivities, the platter of delicacies is incomplete without Mysore pak.
Puttu from Kerala
This steamed rice cake cooked with coconut shavings is popular in Kerala. Serve it with bananas and papad as a complete meal for breakfast.
Madhya Pradesh houses a variety of dishes from biryani and kababs and curries of fish, mutton and chicken with the dominant flavours of garlic, onions and spices all cooked in generous quantities of ghee.
A street named "Chatori Gali" exists in old Bhopal where you can find traditional Muslim dishes like Paya Soup, Bun Kabab and Nalli-Nihari.
Maharashtra is known both for its traditional cuisine as well as its yummy street foods.
There are lot of famous dishes from Maharashtra and one of them is Sabudana Khichdi, a popular breakfast that is allowed when Maharashtrians undertake holy-fasting known as "Upaas."
Manipur's popular dishes include, nga-thongba (fish curry), ooti (a typical Manipuri vegetarian dish), chagem pomba (made with fermented soya, mustard leaves) and Chamthong or kangshoi, which is a stew cooked with seasonal vegetables.
The most popular dish of the North-Eastern state is Jadoh, a dish that is prepared with pork and rice. Rice beer is also quite famous here. People have it along with their food.
Mizo people love to eat shrimps, fish, mostly cooked or sauteed in mustard oil, which has a distinct flavour. Bamboo in the food is loved and they also enjoy preparing delicacies made with duck meat.
Bamboo Shoot Fry is a simple but delicious dish made with tender bamboo shoots - a la Naga style.
The cuisine in Nagaland is mostly rice and meat. Mostly it is bland with boiled vegetables. They also have their local liquor made of rice beer called "Zutho".
Luchi from Odisha (Orissa)
Luchi is a typical authentic Odia food. It is crispy as well as soft and is a popular dish used during breakfast. It is served with masala curry like Chhola, Aloo dum etc.
Some other dishes from Orissa are Khirmohan, Rasabali and Chennapodapitha.
Makki Ki Roti and Sarson Ka Sag from Punjab
Makki Ki Roti de Sarson Ka Sag is an exclusive dish of Punjab. Though Punjabi cuisine have loads of famous and popular dishes but nothing is better than this combo.
Dal Bati from Rajasthan
Dipped in loads and loads of ghee, this delicacy is a must on the Rajasthani menu. These round breads are baked on a tandoor or an oven and accompanied with panchmel or panch kutti dal and churma.
A home of variety of dishes, the flavour that is added in Sikkimese Cuisine is the mixture of Chinese, Nepali, Indian and traditional foods.
Idlis from Tamil Nadu
Idlis for Tamil Nadu are like how pizzas are for Italy. It’s an all time favourite breakfast recipe served with chutney and sambar. Idlis are not only famous in India but have found their way abroad too.
Hyderabadi Dum Biryani from Telangana
This Biryani is a speciality of Hyderabad, this authentic Indian Dum Biryani is a must during the holy month of Ramadhan.
The Tripuri people call their traditional cuisine Mui Borok.
The cuisine here is mildly spiced but super delicious. It has a variety for non-vegetarian and vegetarians alike.
Most of the people eat meat and fish in the state, the followers of Vaishnavism prefer to stay vegetarian.
Kebabs from Uttar Pradesh
The cuisine in Uttar Pradesh, famous for its royally delicious Nawabi food, is greatly influenced by the Mughal's.
Uttarakhand shares its borders with Himachal Pradesh and China on one side. Thus there is an influence of these places in its cuisine.
The delicious cuisine of Uttarakhand includes Aloo Gutke, Kaapa, Jhangora kheer, Chainsoo to name a few.
Rasgullas and Fish from West Bengal
This state has sweetness in everything. Be it its cuisine or its language. Bengali is the one of sweetest language of India.
West Bengal boasts of varieties in its cuisine with sweets and spicy food. The 'hilsa’ fish is a speciality when cooked in mustard sauce.