Hai I am Ajishma , now I am Introducing you delicious dishes from all over India
Food serves as a lifeline and a point of connection for everyone on the Indian subcontinent because of the incredible diversity of its people, cultures, and traditions.
Here are the most well-known foods from each state of the nation that you must taste before you leave, highlighting our traditional dishes.
With paneer cheese, onions, almond paste, and a hearty, hot tomato-cream sauce, sahi paneer is a type of cheese curry. Typically, Indian breads like naan, roti, or puri are served with the dish.
Rugra is a food that tastes like a mushroom and is quite tasty. Rugra is a native kind of vegetable that is high in caloric content, protein, and minerals.
Kashmir: Aab gosht
Aab gosht is a classic lamb stew from Kashmir in India. Lamb, milk, garlic, onions, ginger, cardamom, ghee, fennel, cinnamon, cloves, black peppercorns, and salt are typically used to prepare the dish.
Himachal Pradesh -Babru
Babru is a delicious snack that pairs well with tea and resembles the well-known kachoris of North India. Wheat flour and black gram are two of the main components of this unique Himachal Pradeshi dish.
Rice and lentil dish known as vegetarian pongal is frequently served in south Indian homes as a sacrifice to the goddess. But it's also a really simple-to-digest comfort dish.
West Bengal- Kosha Mangsho
Everyone would enjoy this spicy Bengali mutton curry, also known as kosha mangsho, for lunch. Rich in flavors from the mutton, spices, and mustard oil, the maida luchi (pooris) is served with a velvety sauce and succulent bits of meat.
The vegetarian delicacy dhokla is created with cooked rice and split chickpea batter. It can be eaten for breakfast, as a main course, as a side dish, or as a snack and is paired with tart chutneys.
Assam- Papaya Khar
A very unconventional cuisine called kar is made by combining red rice, beaten pulses, raw papaya, and traditional Assamese spices. Assamese cuisine is known for its use of kar (alkali). Essentially, it is an exotic liquid boiled with a seasonal vegetable like papaya, water gourd, or mustard greens and squeezed from sun-dried banana skin (lai haak).
Bihar- Litti Chowkha
A dough made of wheat flour is cooked, then filled with roasted gram flour, spices, and lemon juice. Litti Chowkha is then served with baked and pulped veggies.
Maharashtra- Vada Pav
Vada Pav is frequently referred to as the burger of India. A substantial piece of bread, resembling a burger bun, is sandwiched between a delectable, fiery, deep-fried potato patty. A hot mixture of spices and salt is placed between the vada (patty) and pav (bread), and a fried, salted green chili is used as a garnish. It seems ideal. It is a staple meal and a huge hit with Maharashtrians.
It is very affordable, filling, and convenient. Another well-known variation is the Bhajiya Pav, which substitutes batter-fried onions for the burger.
Andhra Pradesh- Kodi Pulao
In Telugu, Kodi means chicken. This meal is a chicken Pulao. It contains rice, chicken, and coconut milk. This dish's heat and deliciousness transport you to a new culinary realm.
Telangana - Biryani
The varieties of biryani that are cooked in Hyderabad are kachay gosht ki biryani and dum ki biryani. There is no need to explain this timeless classic.
Goa- Pork vindaloo
Another well-known Goan dish that was influenced by Portuguese cuisine. The Portuguese terms vin and ahlo are the source of the name vindaloo. It stands for Vino e Garlic. Pork, onions, chiles, garlic, vinegar, and more spices make up the dish. Meat is combined with the masala mixture and left overnight. Sometimes, vinegar is substituted for wine.
It is a sophisticated dish with a great flavor. This dish is made by soaking lentils, particularly the local Gahat Dal, overnight and cooking them in a saucepan. It is best served for lunch.
The main ingredients of chakhwi are bamboo shoots, green papaya, and several types of lentil. It is one of the most traditional, delicious, and healthful preparations of Tripura cuisine.
Kangshoi is a soupy stew made with seasonal vegetables, dried or fried fish, coarsely chopped onions or spring onions, and water.
Red hill rice cooked with bacon chunks is known as jadoh. It is a laboriously prepared dish composed with rice and meat that is a Khasi variation of the Biryani. Being Khasi food, it takes a long time to prepare.
Kerala- Idli Sambar
One of Kerala's greatest breakfast options and healthiest foods is idli sambhar, which is also one of the state's best cuisines overall. The most well-known meal from Kerala is idli sambar, which is a favorite dish eaten in families all around India. A mouthwateringly tart stew cooked with delicious spices and vegetables like lentils would make the perfect pairing with fermented rice cakes.
The finest way to enjoy poha is with green chilies, curry leaves, and a little lemon. Poha is made using the flattened rice together with the well-cooked onions, tomatoes, and other ingredients.
Rajasthan- Dal Baati Churma
A classic Rajasthani dessert known as Dal Bati Churma combines spicy dal with sweet churma and deep-fried crunchy batis (bread).
Haryana- Bajra Aloo Roti
It is made with mashed potatoes, garlic, bajra flour, and a tiny bit of garam masala. White butter is provided with Bajra Aloo Roti..
Arunachal Pradesh- Thukpa
Thukpa is a mixture of filtered, boiled noodles, veggies, and meat.
South Asian dumplings known as momo are popular throughout the Indian subcontinent and the Himalayan regions of larger South Asia. Momo are typically served with spicy sauces.
Karnataka- Korri Gassi
A delicious chicken curry from the Karnataka coast is called korri gassi. Chicken is referred to as "korri" in Tulu, and curry is referred to as "gassi." The curry is flavored with tamarind and coconut, which are the key components of this cuisine. It's offered with Neer Dosa. This chicken curry's flavors and aroma perfectly capture the best of Karnataka cuisine.
Nagaland- Pork with Bamboo Shoot
Simply said, pork with bamboo shoots is a dish made with dry bamboo shoots, a ton of peppers, and herbs. This dinner is delicious when served with hot rice.
Mizoram- Misa Mach Poora
A splash of lemon makes the seafood specialty Misa Mach Poora, which has grilled shrimp, even delicious.
Odisha- Chenna Poda
A cheese dessert from the Indian state of Odisha is called chhena poda. In Odia, chhena poda literally translates as roasted cheese. It is prepared with freshly made cheese chhena that has been thoroughly mixed, sugar, and suji, and it is baked for several hours until it turns brown.
Chickpea flour is used to make the North Indian crepe known as a chila. You can roll your chila around a stuffing like tofu crumble or serve it with chutney..
Uttar Pradesh- Tunde Ke Kebabs
An Indian delicacy called Tunde KeKebab, sometimes referred to as Buffalo meat galouti kebab, is made from minced meat and is quite popular in Lucknow. It is a staple of Awadhi cuisine and is rumored to include 160 different spices.
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