India, a country that is a melting pot of cultures and customs, is a culinary adventurer's delight. Every state in India has its own special dishes that are unavailable anywhere else, not even in restaurants. Here is a selection of culinary delights from throughout the nation that is definitely going to get water in your mouth.
These uncommon foods, such as the Kashmiri Gushtaba and Goan Vindaloo, should be on the bucket lists of all foodies.
Traditional Goan Vindaloo
Goa cuisine is greatly influenced by its time spent as one of the Portuguese colonies. It is best consumed for lunch or dinner. In actuality, the Portuguese terms for vinegar and garlic are the source of the name "vindaloo." This should provide you with a general notion of what to anticipate from this dish, a hot curry that is typically cooked with pork.
Dhokla
Made from rice and chickpea batter, Dhokla makes for a perfect light meal hailing from Gujarat. To get its unique texture, the batter is fermented for up to five hours and then steamed for about 15 minutes. After that, it is sliced into squares and frequently topped with coriander leaves and mustard seeds.
Macher Paturi
Bengalis as well as other eastern states often make this fish cuisine, which is typically cooked with rahu, carp, or hilsa fish, as a regal dish. The fish is steamed in banana leaves after being marinated in the mustard paste. Macher Paturi is a dish that will appeal to those who like a little spiciness with their seafood.
Kashmiri Gushtaba
Gushtaba is a specialty of Kashmir, cooked with spice-minced mutton that is served for lunch or dinner. The mutton is cooked in a yogurt gravy to give it its distinctive flavour. The outcome is a velvety-textured specialty that is frequently offered as a course of the multi-course Wazwan, a Kashmiri meal.
Makke Di Roti and Sarson Da Saag
The classic Punjabi cuisine of Makke di roti and Sarson da saag is adored and enjoyed across India. Spinach, fenugreek, radish, mustard leaves (sarso), and spices are used to make the green gravy (saag). The flat bread known as Makke di roti, which is produced from maize flour, is served with gravy. A plate of Makki di Roti with Sarson da Saag, which is often made in the winter, is never complete without a dollop of butter/ghee and a lump of jaggery on the side.
Bisibelebhath
An applauding sour and tangy South Indian meal from Karnataka, bisibelebhath is created with rice, lentils, vegetables, and herbs and spices including nutmeg, curry leaves, and tamarind pulp. Bisibelebhath, which is a full-course, nutrient-dense meal in and of itself, is served hot with curd and papad.
Litti Chokha
From the interior of Bihar, Litti Chokha has long been one of the favourite dishes. A hot dip consisting of brinjal, onions, and spices is called "chokha," while "litti" are tight sattu dumplings that are typically prepared in clay ovens. To counteract the dryness, these dumplings are frequently and generously slathered with ghee. The main attraction to this dish is the clay oven which gives the food a characteristic smokey flavour. This spicy meal has a raw and rustic quality about it that people find irresistible.
