India is a multicultural land. Full of diversities, here every state has its own identity, from the lifestyle and clothing of people to their cuisines varies from region to region and state to state. In this era of globalisation and social media, these regional cuisines which were less known earlier and gaining much popularity now. Not only in India, but around the world India’s diverse cuisine is receiving a lot of love and recognition. Whether it be North Indian like ‘litti chokha’, ‘chhola bhatura’ or it be South Indian food like ‘dosa’, ‘uttapam’, etc. are reaching to people in different corners of the world.
Here, today we have brought to you few of these most admired and in demand regional cuisines of India, which belong to different states.
Located in the northern part of India, the food of Punjab is well liked not only in India also in abroad. ‘Makke ki roti’ and ‘sarson ka saag’ are a part of Punjab’s identity. Apart from this the taste of ‘chole bhature’, ‘rajma-rice’, ‘dal makhani’, ‘naan’, ‘paratha’ and ‘lassi’ is also very much loved by the people.
A delight for all the non-vegetarians is ‘Roganjosh’, it is a traditional dish of Kashmir origin. Roganjosh is prepared with lamb. Although, most of the classic dishes of Kashmir are non-vegetarian, but among them a treasure trove of taste for vegetarians is ‘Kashmiri Dum Aloo’. Besides,curd, ginger, fenugreek, other spices are also used for flavouring, ‘Dum Aloo’. Its gives an amazing fragrance once it’s ready. Roti or naan are served as an accompaniment with it.
Have you ever tried ‘litti chokha’? It is simple yet tasteful delicacy of Bihar. ‘Litti’ are basically wheat flour balls which are cooked on tandoor and then dipped in ghee and served with ‘chokha’ which is a perfect mixture of mashed boiled potatoes, roasted brinjal and tomatoes, which are seasoned with onions, garlic and spices. It may appear to you just like a simple dish, but you feel that taste once when you eat it.
Gujarati cuisine is really a special and a distinct one. Their food is sweet just like them. Gujarati food is not loaded with spices, rather it is simplistically extraordinary. It mainly consists of ‘Dhokla’, ‘Thepla’, ‘Khandavi’. Be it any occasion, ‘Thepla’ does a great job in enhancing the happiness and taste. ‘Theplas’ are made from gram flour, wheat flour, fresh fenugreek and spices. ‘Theplas’ are eaten with fresh curd and pickle. Sometimes theplas are also made using spinach, radish.
The food culture of Maharashtra cannot be expressed with a single dish like other states, yet ‘Pav Bhaji’ is a very famous dish here. Fresh ‘pav’ baked in butter and ‘bhaji’ which is made from mashed vegetables and flavourful spices is just an incredible combination. And yes when we talk of the Maharashtrian food, we can never miss out the one and only ‘vada pav’ which is not only the most affordable but also the most eaten delicacy of Maharashtra.
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‘Dal Bati Churma’ is one of the most famous and admired dish of Rajasthan. It is basically, a complete meal which is the combination of ‘dal’ or cooked lentils with ‘bati’, which are the stuffed and roasted wheat dough balls dipped in ghee. And the cherry on the cake is the ‘churma’ which is sweet in taste and fills you with contentment.
Bengali Cuisine is mainly characterised by non-veg foods like that of fish and prawns. ‘Machher jhol’ is the traditional and spicy fish curry of Bengali origin. Here, ‘Chingri Aloo Poshto’ is a delicacy prepared using prawns and you can not miss this out when you talk of Bengali cuisine as it is a quintessential part of it. This dish is prepared by mixing potatoes and poppy seeds. It is served with rice or roti. Mustard oil which primarily used for cooking here, adds a distinctive flavour to the dishes. Fish curry and rice is the staple food of West Bengal.