Nothing can beat the magic of regional flavours that celebrate the local produce, spices and authentic methods of cooking.
Andhra Pradesh
Spicy and tangy, Andhra cuisine is similar to most of South India. One of its traditional dishes is Gongura Pachadi, which is served as a pickle or chutneys.
Arunachal Pradesh
The staple food of the state is rice, along with fish, meat and leafy vegetables. Combine all that, bring in a bit of neighboring Chinese influence and you have the Thukpa, which is a kind of noodle soup common among the Monpa tribe of the region.
Assam
Assamese cuisine has a lot of fish and other seafood, accompanied with rice. Masor Matha, Petur Logot Jatilau aru Bhat Bhoja is one such fish curry that represents the state’s flavours.
Bihar
Think of Bihari cuisine, which is very simple and wholesome, and the first name that pops into one’s head is Litti Chokha — a baked, salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices. And if you are a true foodie, the state has a lot more to offer in regional flavours like Arbi ki Sabzi, Thekua, and Jhal Muri.
Chandigarh
Mainly inspired by Punjabi cuisine, your visit to Chandigarh is incomplete without tasting the Butter Chicken and Kadha Prasad.
Chhattisgarh
Here the cuisine uses many ingredients that aren’t used in other states, especially since a lot of it is from the tribals in the region — the Mahuwa flower or even ants. But among the more regular fare, especially for breakfast, are variants of the Besan ka Cheela.
Dadra and Nagar Haveli
Wedged between Gujarat and Maharashtra, this Union Territory’s food habits are also heavily influenced by the two states. Lentils, daals and kadhis are staple fare, especially if they’re slightly sweet.
Goa
Goa is a food paradise. From Goan sausages and Pork Vindaloo from its colonial heritage to the fresh fish fries and seafood platters, no one leaves hungry! But to top it off is the Goan specialty dessert — Bebinca — that’s a must-have at any celebration be it a birth, wedding, Christmas or Easter.
Gujarat
Mainly a vegetarian state, the Gujarati cuisine is known for its sweet aftertaste. Most of the dishes have varying amounts of sugar in it, though, not so much the dishes from the Kuchh region. They also love their snacks, and one of their favorites is Khandvi, primarily made of gram flour and yogurt.
Haryana
If you don’t know, Haryanvi cuisine uses a lot of dairy products and includes dishes like pakoras, besan masala rotis, bajra aloo rotis, churma, kheer, bathua raita, etc. Bathua Paratha — made of the leafy vegetable, bathua, found during the winter months.
Himachal Pradesh
Here, Rajma is considered a very popular dish. But don’t consider it as the same that Northern India relishes. Himachalis have a special fondness for preparations with delicacies that feature these red kidney beans.
Jammu and Kashmir
The state’s cuisine is from three regions — Jammu, Kashmir and Ladakh. It has influences from Central Asia, Persia, and northern India. But if there’s one dish that non-vegetarians will swear by when it comes to J&K, that’s the luscious Rogan Josh — an aromatic lamb dish of Persian origin, and one of the signature recipes of Kashmiri cuisine.
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