India is a country full of diversity, with each region offering its own unique flavors and culinary traditions. While many Indian dishes have gained global popularity, there are still countless regional specialties that are relatively unknown outside of their local regions. These regional cuisines showcase the incredible diversity and richness of Indian cuisine and reflect the culture, geography, and history of the region. Each cuisine offers a unique taste experience, rooted in local traditions and ingredients, reflecting India’s rich culinary heritage.
Here are 6 regional Indian dishes you must try:
1. Khorisa Mas from Assam
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This dish comes from the northeastern state of Assam and involves fish cooked with bamboo shoots (khorisa). The bamboo shoots give this dish a unique sour flavour, which complements the rich, savory taste of the fish. Usually prepared with freshwater fish, khorisa maas is often eaten with plain rice, making for a nutritious and delicious meal.
Also read: 5 regional fish curries that define India’s seafood culinary heritage
2. Bhutta Ka Kees from Madhya Pradesh
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Coming from the state of Madhya Pradesh, Bhutte ka Kees is a delicious dish made from grilled corn cooked with milk and spices. This street food favorite is creamy and slightly sweet, with a slight spice from green chilies and mustard seeds. The corn is cooked until it’s soft, allowing the rich flavors of the spices and milk to infuse into it, creating a dish that’s both comforting and satisfying. It’s typically garnished with fresh coriander and served hot.
3. Siddu from Himachal Pradesh
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Siddu, also known as Sidoo, is a popular dish from Himachal Pradesh. It is a type of toasted stuffed bread, usually served with lentils and coriander chutney. Made from wheat flour, this bread is stuffed with a mixture of walnuts, peanuts, green peas and paneer. The stuffing is both rich and nutritious, providing a great contrast with the soft bread. Siddu is often eaten during the colder months, as it is filling and filling.
4. Tilkut of Bihar
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Tilkut is a traditional sweet from Bihar, which is especially popular during the festival of Makar Sankranti. Made from sesame (til) and jaggery, this sweet is both crunchy and delicious. Sesame seeds are roasted and mixed with melted jaggery to form a thick, sticky mixture, which is then shaped into small, round pieces. Tilkut is not only delicious but also rich in nutrients, making it a favorite during the winter months.
5. Idiyappam from Kerala
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Idiyappam is a traditional dish from Kerala. It involves rice flour being pressed into noodle-like strands and then steamed. Idiyappam is often served with coconut-based curries, such as egg curry or vegetable stew, making it a light but delicious meal. The delicate, soft texture of idiyappam pairs perfectly with the rich, aromatic curries typical of Kerala cuisine. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Also read: Love chicken curry? Try these 5 special recipes from different regions of India
6. Dadpe Pohe from Maharashtra
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Dadpe Pohe is a unique version of the famous Maharashtra breakfast, poha. Unlike the usual cooked poha, dadpe pohe is made by mixing raw poha with fresh coconut, onions, green chillies and spices. The mixture is then rested for a while to let the flavours meld. The result is a refreshing, slightly crunchy snack that is perfect for a light breakfast or evening meal. It is usually garnished with coriander and lemon juice to retain the freshness.
