India’s Capital – Delhi – Makhani Chicken
Relatively few realize that the state which is extremely acclaimed for its paranthas and chaat things is the originator of Makhani Chicken (Butter Chicken) and Tandoori Chicken by Moti Mahal in Delhi.
2. Odisha – Chhena Poda (Cheese Cake from Odisha)
Chhena poda is a cheese dessert from the condition of Odisha in eastern India. Chhena poda actually means blazed chesse in Oriya. It is made of very much plied hand crafted curds or chhena, sugar, cashew nuts and raisins, and is heated for a few hours until it tans.
3. West Bengal – Bhapa Ilish
The mark Bengali Ilish dish which must be on exceedingly vital menus when Ilish is in season. Hilsa saturated with an impactful mustard sauce steamed to flawlessness with a liberal soaking of mustard oil is an erotic ordeal.
4. Tripura – Berma
Traditional Tripuri food is known as Mui Borok. Tripuri food has a key ingredient called berma, which is dried and fermented fish. The food is considered to be healthy as it is prepared without oil.
5. Meghalaya – Tungtap (Fish Chutney) & Jadoh (Flavored Rice)
Tungtap is dry fish paste or chutney and jadoh is a rice and meat delicacy. Fish is charred and mixed with onion, green chili and red chilies to make this fish chutney. Jadoh is similar to pulao where rice and meat is cooked together.
6. Manipur – Yongchak Iromba
U-Morok – the most smoking cold on the planet develop and is expended in wealth in Manipur. Iromba is a dish made of bubbled vegetables pounded together in a sauce of bean stew glue and ngari (matured fish). It is then presented with a mix of herbs as trimming – onion, spring onion, chameleon leaves, coriander, vietnamese coriander, and so forth. The best topping for the yongchak irombais with a herb privately known as lomba.
7. Nagaland – Momos
The state does not sufficiently deliver nourishment, and relies on upon exchange of food from others states of India. Be that as it may, it has given us the exceptionally heavenly momos, which is something worth waiting for.
8. Assam – Masor Tenga
Masor tenga (tart fish curry) is a light and tart dish, and is one of Assam’s mark arrangements. The key fixing in a tenga is the utilization of souring specialists which gives the dish a tart taste.
9. Arunanchal Pradesh – Apong
The Mishing tribe having a place with the Mongoloid race, living in Assam of Northeast India, has certain one of a kind traditions. Some of these are exceptionally intresting and maybe almost no known not individuals of whatever remains of the nation’s parts and abroad. One such custom is drinking of rice lager (nation alcohol) which is prevalently referred to among the Mishing tribe as ‘apong’. Amid Ali-Aye Ligang, apong, alongside chickens and pigs, is offered to the spirits to pacify them.
10. Sikkim – Phagshapa
Phanghapa is a Nepali pork dish from Sikkim. Compared to other curries, it is not very spicy as the only spice used is chillies. This dish was perfect for those days, when we don’t want to have spicy hot curries especially during hot summers.
11. Jharkhand – Marua (Raagi Flour) Roti
Raagi is well known as marua in Jharkhand region. The flour is of black color and mainly eaten by labouring farmers in the villages due to its higher nutritional contents and slow digestive qualities.
12. Bihar – Khubi ka Lai
Bihar has a dessert associated with each of its city and ‘Khubi ka Lai’ is a specialty of the city of Barh made from khobi seeds, sugar and mawa. Offered in shape of a ball or in a cake shape.
13. Tamil Nadu – Kadugu Yerra
Kadugu means mustard in Tamil and yerra is shrimp/prawn. So, this dish has originated from Puducherry and has the blend of Tamil and French flavor in it. Shrimp is cooked with potatoes, tomatoes and coconut milk with mustard and fenugreek paste. It had a thick rich texture like the french sauces.
14. Andhra Pradesh and Telangana – Kodi Kura
Kodi kura (Chicken curry) is one of the most popular dishes in Andhra.This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala.The origin of the kodi kura is from a small village in Andhra Pradesh called Guntur, which is known for very spicy food.
15. Kerela – Aviyal
Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya, the Keralite vegetarian feast.
16. Karnataka – Chiroti
Chiroti in itself is just a pastry, it is not sweet but extremely rich. So once the chiroti is placed on a plate, powdered sugar is generously sprinkled followed by warm badammilk. Even as I write these line, my mouth starts to water.
17. Goa – Bebinca
A reference to Goan cuisine is incomplete without lingering awhile over Goa’s best known dessert, Bebinca.
Bebinca is essentially a layered dessert that tastes of the tropics. There’s a hint of coconut and a suggestion of ground nutmeg in the wholesome sweet layers, not to forget some caramelization and finally, rich clarified butter that harnesses all other flavors.
18. Maharashtra – Thalipeeth
It is a special Maharashtrian dish. Also known as the Indian version of ‘multi grain pancakes’. The dough is prepared from a special flour made from roasted chana daal, urad daal, coriander seeds, cumin seeds, wheat, and rice.
19. Gujarat – Rice panki
Panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own!
20. Chhattisgarh – Red Ant Chutney
The favorite chutney of the tribe in Chhattisgarh is called chaprah which is made from red ants along with their eggs. The chutney has a pungent and spicy taste that gives you an out-of-the-world experience.
21. Madhya Pradesh – Bhutte (corn) Kheer
Known for high nutritional value, purity and longer shelf life, the offered lapsi is widely demanded to make different kinds of dishes. Processed as per the set food standards, lapsi is a rich source of vitamins and proteins.
22. Uttar Pradesh – Shami Kebab
Shami kebabs were apparently invented by a highly skilled chef for a toothless Nawab of Lucknow. The Nawab was so fat from overindulgence that he couldn’t get on a horse, and his teeth were all gone, presumably for the same reason. So a kebab was made so fine that it required no teeth to eat it.
23. Uttarakhand – Kaapa
Uttaranchal- Home of so many holy places. Coming to food, other than the regular ‘North Indian food’, the state has some really different recipes which I wanted to try. There were many more recipes I wish I could have tried, but finally zeroed down on kaapa and the chwani.
24. Himachal Pradesh – Sidu
Famous sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours. Sidu dough is yeast-based, it has to be prepared a couple of hours before you need it.
25. Rajasthan – Ker- Sangri
This ker sangri is made with generous amount of oil and spices and is very good to carry for traveling as it stays fresh for 2-3 days without refrigeration.
26. Haryana – Kadhi Pakora (Snack)
Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, is served with plain white rice. This dish is popular throughout India.
27. Punjab – Makki ki Roti, Sarson ka Saag
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices. It is regarded as the traditional way of making saag, and is traditionally served with makki di roti, which literally means (unraised) corn bread.
28. Kashmir – Tabak Maaz
Kashmir has been divided since the British left India in 1947. Lamb is heavily consumed on both sides of the Line of Control, and forms a substantial part of Kashmiri cuisine. This dish is typical of the region and is commonly enjoyed at wedding banquets and major celebrations.