Have you tried DISHES of these states?

The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region and is largely divided into South Indian & North Indian cuisine. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one.

Every state in India has different taste and cooking style. Here’s a list of some authentic, must have, local dishes indigenous to the various Indian states.

ANDHRA PRADESH – “Gongura Pachadi” 

Andhra Pradesh is one of the leading rice-growing states in the country and is a major producer of India’s tobacco. Andhra Pradesh is Famous for its GONGURA PACHADI dish.
GONGURA PACHADI is an authentic Andhra pickle made from sorrel leaves and tastes delicious with a plate of hot steamed rice and onion.

ARUNACHAL PRADESH – “Smoked Pork in Sengmora Xaak”

Arunachal Pradesh borders the states of Assam and Nagaland to the South, and shares international borders with Bhutan in the west, Myanmar in the East and China in the North. Itanagar is the capital of the state. Arunachal Pradesh is famous fot its SMOKED PORK IN SENGMORA XAAK dish.
SMOKED PORK IN SENGMORA XAAK You will love this pork dish cooked with sengmora leaves. Generally served with rice, be sure to try this out with some traditional Arunachali Apong (rice beer).



ASSAM – “Masor Tenga”

Assam was one of the original provincial divisions of British India. Assam is a state in northeastern India, south of the eastern Himalayas along the Brahmaputra and Barak Valley. Assam is known for Assam tea and Assamsilk. Assam is famous for its MASOR TENGA Dish.
Masor Tenga is a mouth-watering sour fish curry made from freshwater river fish and tomatoes, kajinemu (elongated lemon) or thekera (dried mangosteen). It is delicately spiced with exotic tastes and flavours.



BIHAR – “Litti Chokha”

The total area covered by the state of Bihar is 94,163 km2(36,357 sq mi). The Ganges divides Bihar into two unequal halves and flows through the middle from west to east. Other Ganges tributaries are the Son, Budhi Gandak, Chandan, Orhani and Phalgu. Bihar is famous for its LITTI CHOKHA Dish.
LITTI CHOKHA is lip-smacking, crunchy dish from Bihar consists of Litti (wheat balls stuffed with Pitthi – roasted and spiced gram flour) and Chokha (char-grilled aubergines or mashed potatoes). It tastes delicious with pure desi ghee on the side.




Chhattisgarh is one of the fastest-developing states in India. The state was formed on 1 November 2000 by partitioning 16 Chhattisgarhi-speaking southeastern districts of Madhya Pradesh. This city is famous for its DEHRORI Dish. 
Dehrori is a delicious festive dessert from the state of Chhattisgarh, usually prepared on Diwali eve. It consists of fried rice dumplings dipped in sugar syrup and garnished with nuts.



GOA – “Bebinca”

Goa is a land that redefines holidays, with its exquisite mix of sun, surf, and beaches. Goa has become the ultimate tourist destination. Panaji (Panjim) is the capital of Goa, Vasco da Gama (Vasco) the largest city. Famous Dish of Goa is BEBINCA.
BEBINCA with its dominant seafood cuisine, Goa is famous for this authentic and exquisite pudding dessert. The traditional Bebinca is made of 16 layers and is served warm with cold ice cream. Try this out the next time you are in Goa.



GUJARAT – “Khandvi”

Gujarat is a state in Western India,  The state is bordered by Rajasthan to the north, Maharashtra to the south, Madhya Pradesh to the east, and the Arabian Sea and the Pakistani province of Sindh to the west. The most famous dish of this city is KHANDVI.
KHANDVI is a delicious savoury snack made from gram flour and yoghurt, tempered with sesame,  mustard seeds and flavoured with green chillies, sprinkled coconut and coriander.



HARYANA – “Bajra Khichdi”

Haryana is one of the 29 states in India, situated in North India. It was carved out of the former state of East Punjab on 1 November 1966 on a linguistic basis. Haryana is famous for its BAJRA KHICHDI Dish.
BAJRA KHICHDI is a porridge (khichdi) made of coarsely crushed pearl millet and is eaten with pure ghee or sesame oil. Side dishes like lassi, papad, pickles, gur or curd takes this dish to a whole new level.




Himachal Pardesh is a state of India located in Northern India. It is bordered by Jammu and Kashmir on the north. This city is famous for its MADRA Dish.
MADRA is a traditional Pahadi gravy dish made from an unique combination of chick peas, yogurt, coconut, almonds and raisins. It has a wonderful aromatic flavour and tastes delicious.



 JAMMU AND KASHMIR – “Kalaadi Cheese”

Jammu and Kashmir consist of three regions: Jammu, theKashmir Valley and Ladakh. Jammu and Kashmir is the only state in India with a Muslim-majority population. TheKashmir valley is famous for its beautiful mountainous landscape. J&K is famous for its KALAADI CHEESE.
KALAADI CHEESE is a traditional local hill cheese, indigenous to the state of Jammu and Kashmir. It is very dense, usually made from cow’s milk. You cannot afford to miss this divine taste if you are in J&K streets.




Jharkhand is a state in eastern India carved out of the southern part of Bihar on 15 November 2000. This city is famous for RUGDA Dish.
Rugda is a variety of mushroom indigenous to the forests of Jharkhand. It is very healthy and tastes great with rice or poori. If you visit Jharkhand during the monsoon season, give it a try.



KARNATAKA-“Pandi Curry”

Karnataka is a state in the south western region of India. It was formed on 1 November 1956. This city is famous for it PANDI CURRY Dish.
This is a rich, dark and spicy pork curry generally served with a flat bread called ‘Akki roti’. An ethnic delicacy of the Coorgi cuisine, Pandi curry takes you to the hills of the Western Ghats.



KERALA – “Irachi Ishtu”

Kerala historically known as Keralam, is an Indian state in South India on the Malabar Coast. It was formed on 1 November 1956 following the States Reorganisation Act by combining Malayalam-speaking regions.
Irachi ishtu is an authentic Keralean stew made with chicken, beef or lamb. This lip-smacking dish is served best with appam or plain bread.



MADHYA PRADESH – “Bhutte ka Kees”

Most of the western Madhya Pradesh comes under Ratlam Rail Division of Western Railways, including cities like Indore, Ujjain, Mandsaur, Khandwa, Neemuch and Bairagarh in Bhopal. Famous Dish of this state is BHUTTE KA KEES.
Bhutte ka kees is a spicy grated sweetcorn dish from the land of magical chaats, Indore. Do try this out the next time you visit there.



MAHARASHTRA – “Thalipeeth”

Maharashtra is the name of a state of India and its language is Marathi. It is the third-biggest state of India (the size of only two states are bigger). Mumbai is the capital of Maharashtra. Famous Dish of this state is THALIPEETH.
This is a multi-grain pancake made from roasted chana daal, urad daal, wheat, sorghum, millet, rice and mildly spiced with coriander seeds, cumin seeds, onion, fresh coriander etc. It is nutritious, has bursts of flavour and is served best with buffalo milk cream.



MANIPUR – “Khaman Asinba Kangshoi”

Manipur is a state in northeastern India, with the city of Imphal as its capital. It is bounded by Nagaland to the north, Mizoram to the south, and Assam to the west; Burma (Myanmar) lies to its east. This city is famous for KHAMAN ASINBA KANGSHOI
Chamthong or Kangshoi is a soupy stew of seasonal vegetables, coarsely chopped onions or spring onion, dried or fried fish pieces and water. It tastes delicious with rice. Make sure to taste this exotic Manipuri dish if you are there.



MEGHALAYA – “Jadoh With Pork”

The name means “the abode of clouds” in Sanskrit. … Meghalaya was previously part of Assam, but on 21 January 1972, the districts of Khasi, Garo and Jaintia hills became the new state of Meghalaya. This city is famous for JADOH WITH PORK.
Meghalaya is best known for the dish ‘Jadoh’ – red hill rice cooked with pork pieces. It is a khasi version of biriyani. Next time you are in Meghalaya, do not miss this authentic and delectable Khasi dish.



MIZORAM – “Sawhchiar”

The capital is Aizawl, in the north-central part of the state. Mizoram (“Land of the Mizos”) was known as the Lushai Hills District of Assam before it was renamed the Mizo Hills District in 1954. Famous Dish of this city is SAWHCHIAR.
This is an ethnic Mizo delicacy prepared by boiling meat and rice together. It is a kind of stew made from pork, lamb or chicken. Absolutely delicious, it is surely a must have.


NAGALAND – “Nagaland Pork W/ Dry Bamboo Shoot”

Nagaland is one of three states in India where the population is mostly Christian. Nagaland became the 16th state of India on 1 December 1963. Agriculture is the most important economic activity and the principal crops include rice, corn, millets, pulses, tobacco, oilseeds, sugarcane, potatoes, and fibres. The most famous dish of this city is NAGALAND PORK W/ DRY BAMBOO SHOOT.
Naga signature dry bamboo shoots with pork, a dish that you will love to the very core if you are a meat maniac. Cooked with dry bamboo shoots, loads of chillies and herbs, this dish tastes heavenly with boiled rice.



ODISHA – “Chhena Poda”

Odisha is one of the main contributors to the Economy of Odisha, India, with a 500 km (310 miles) long coastline, towering mountains, serene lakes and frolicking rivers. Odisha is one of the major tourism sectors of India, with various tourists’ attractions, ranging from wildlife reserves, beaches, temples, monuments, the arts and festivals. This city is famous for CHHENA PODA.
This is an Oriya dessert made from baked ricotta cheese. It is a sort of ‘Indian cheesecake’ and is absolutely mind blowing. Check it out when you visit Odisha.



PUNJAB – “Makki-Roti And Sarson-Saag”

Punjab thus means “The Land of Five Waters”, referring to the rivers Jhelum, Chenab, Ravi, Sutlej, and Beas. All are tributaries of the Indus River, the Chenab being the largest. This City is famous for its MAKKI DI ROTI AND SARSON DA SAAG.
This is a famous traditional Punjabi delicacy. ‘Makki Roti’ is a corn meal Indian bread that tastes fabulous with ‘Sarson saag’ – mustard green and a glass of lassi.



RAJASTHAN – “Malaai Ghewar”

Rājasthān is the largest state of the Republic of India in terms of area. It encompasses most of the area of the large, inhospitable Great Indian Desert (Thar Desert), which has an edge paralleling the Sutlej-Indus river valley along its border with Pakistan. This city is known for its MALAAI GHEWAR Dish.
Malai Ghewar is a round shaped Rajasthani festive dessert. It is made from milk, flour and pure ghee. You may find this dish in other parts of India, but the ones from Rajasthan are incomparable and divine.



SIKKIM – “Phasghapa”

Sikkim (/ˈsɪkɪm/) is a northeastern state of India. Sikkim is the least populous and second smallest among the Indian states. The most Popular Dish of this city is PHASGHAPA.
This is one of the many delicious dishes of Sikkim. It is made of strips of dried pork-fat stewed with radishes,turnips and dried chillies.



TAMIL NADU – “Kambu Koozh”

Its capital and largest city is Chennai (formerly known as Madras). Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Puducherry. Tamil nadu is famous for its KAMBU KOOZH Dish.
You will find this cool, refreshing and healthy dish in the streets of Tamil Nadu. It is a porridge made from millet and stored in earthen pots.



TRIPURA – “Awan Bangwi”

Starting at Sabroom in southern Tripura, it heads north to the capital Agartala, turns east and then north-east to enter the state of Assam. Locally known as “Assam Road”, the NH-8 is often called the lifeline of Tripura. This city is famous for its AWAN BANGWI dish.
Awan Bangwi is an ethnic Tripuri cake made from guria rice, onion, ginger, cashew-nuts, raisins, ghee, pork pieces and lard and garnished with various herbs. The cake is wrapped in a special leaf called ‘Lairu’. If you ever happen to visit Tripura, give this delicacy a try.



UTTAR PRADESDH – “Baingan Ka Lonje”

On January 26, 1950, when India became a republic, the state was given its present name, Uttar Pradesh.  Its capital is Lucknow. This city is famous for its BAINGAN KA LONJE.
Baingan ki lonje is a mouth-watering dish from Uttar Pradesh that consists of stuffed aubergines. The spicy and tangy filling gives out a fabulous taste and flavour.



UTTARAKHAND – “Bal Mithai”

Uttarakhand is known for its natural beauty of the Himalayas, the Bhabhar and the Terai. On 9 November 2000, Uttarakhand became the 27th state of the Republic of India, being created from the Himalayan and adjoining northwestern districts of Uttar Pradesh. This City is famous for its Bal Mithai.
It is a chocolaty coloured fudge, made by roasting evaporated milk cream with cane sugar and is coated with white sugar balls. This exquisite dessert is a delicacy of the state of Uttarakhand.



WEST BENGAL – “Daab Chingri”

Although in area, West Bengal ranks as one of the smaller states of India & one of the largest in population. This city is famous for its DAAB CHINGRI Dish.
It is a traditional Bengali preparation of mild and soupy mustard prawn curry, filled inside a green coconut. The divine aroma of the tender coconut water and kernel gets infused in the prawns, giving them a fabulous flavour. Daab chingri tastes best with a plate of steaming boiled rice.


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