Famous Recipes in India - state wise
Every state in India has different taste and cooking style. Here’s a list of some authentic, must have, local dishes indigenous to various Indian states.
1. Andhra Pradesh - Gongura pickle
Sorrel leaves are known as Gongura and this is a recipe for pickling them along with ingredients like urad dal and sesame seeds, these leaves taste sour which can help in alleviating symptoms of cold, cough and fever too.
2. Arunachal Pradesh - Smoked Pork In Sengmora Xaak
It mainly contains sengmora leaves. Generally served with rice, be sure to try this out with some traditional Arunachali Apong (rice beer).
3. Assam - Masor Tenga
Masor Tenga (Tangy Fish Curry), an indispensable part of a proper meal in Assam, is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste.
4. Bihar - Litti
It is a snack food in Bihar, it consists of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.
5. Chhattisgarh - Dehrori
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.
6. Goa - Vindaloo
Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the area. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms.
7. Gujarat - Thepla
Gujarati Thepla is a flat Indian Bread made of whole wheat + Gram flour + some Indian spices + fenugreek leaves. Theplas reign from Gujarat and is their staple diet. Theplas are healthy and are great to carry in lunch boxes, while trekking, traveling Or eat at home.
8. Haryana - Bajra Khichdi
This 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.
9. 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. It is normally eaten with ghee (clarified butter), dal (lentil broth) or with hari chutney.
10. Jammu and Kashmir - Rogan Gosh
It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon).
11. Jharkhand - Thekua
The main ingredients of Jharkhand famous Thekua are wheat flour, chasni (melted sugar)and ghee.
12. Karnataka - Bisi bele bhaat
A traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! victims of this lightning-fast age need not miss out on this delicacy; considering it can be made in a jiffy.
13. Kerala - Aviyal
Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves.
14. Madhya Pradesh - Bafla
The Bafla is a whole-grain wheat bread, unleavened, with minimum water, cooked in boiling water like a dumpling. The dough is same as the Rajasthani bati. The traditional way of preparing crispy deep-fried bafla is from wheat flour mixed with ghee and spices. This is usually made on special occasions.
15. Maharashtra - 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.
16. Manipur - Iromba
It is a healthy Manipuri dish made originally from fermented fish, it is marked by its strong, pungent taste.
17. Meghalaya - Jadoh
It is a rice dish which is mild in flavor & taste. It slightly resembles pulao/pilaf but with out much of spices.
18. Mizoram - Sawhchiar
It 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.
19. Nagaland - Dry Bamboo Shoot
Cooked with dry bamboo shoots, loads of chillies and herbs, this dish tastes heavenly with boiled rice
20. Odisha - Chhena Poda
This is an Oriya dessert made from baked ricotta cheese. It is a sort of ‘Indian cheesecake’ and is absolutely mind blowing.
21. Punjab - Makki-Roti and Sarson-Saag
popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.
22. Rajasthan - Dal Baati Churma
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages.
23. Sikkim - Thukpa
It contains chili powder, masala (usually garam masala), and noodles with gram and pea soup, which gives it a hot and spicy flavor.
24. Tamil Nadu - Sambar
Sambar is made either exclusively with one of the vegetables or a combination of them and whole or halved shallots or onions.It is usually poured over or alongside steamed rice. In the south of India, vada sambar and idli sambar are popular breakfast foods.
25. Telangana - Hyderabadi Biryani
It is originated after blending of Mughlai and Telugu cuisine in the kitchens of the Nizam The ingredients are Basmati, chicken, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish.
26. Tripura - Awan Bangwi
It is an ethnic Tripuri cake made from guria rice, onion, ginger, cashew-nuts, raisins, ghee, pork pieces and lard and garnished with various herbs.
27. Uttar Pradesh - Awadhi Biryani
You can have it as part of a lavish spread but a raita and a roughly chopped and mixed, preferably dressed salad is a must for some people. There are some who have this biryani on it's own and even for breakfast.
28. Uttarakhand - Aloo ke Gutke
Aloo ke Gutke is a typical Kumaon snack prepared from raw potatoes, cooked with red fried chillies, coriander leaves and spices.
29. West Bengal - Bhapa Ilish (Steamed Ilish)
Seafood Fish Sprinkle fish slices with salt and half of the turmeric powder.
1. Andhra Pradesh - Gongura pickle
Sorrel leaves are known as Gongura and this is a recipe for pickling them along with ingredients like urad dal and sesame seeds, these leaves taste sour which can help in alleviating symptoms of cold, cough and fever too.
2. Arunachal Pradesh - Smoked Pork In Sengmora Xaak
It mainly contains sengmora leaves. Generally served with rice, be sure to try this out with some traditional Arunachali Apong (rice beer).
3. Assam - Masor Tenga
Masor Tenga (Tangy Fish Curry), an indispensable part of a proper meal in Assam, is a light and tangy dish, and is one of Assam's signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste.
4. Bihar - Litti
It is a snack food in Bihar, it consists of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.
5. Chhattisgarh - Dehrori
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.
6. Goa - Vindaloo
Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the area. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms.
7. Gujarat - Thepla
Gujarati Thepla is a flat Indian Bread made of whole wheat + Gram flour + some Indian spices + fenugreek leaves. Theplas reign from Gujarat and is their staple diet. Theplas are healthy and are great to carry in lunch boxes, while trekking, traveling Or eat at home.
8. Haryana - Bajra Khichdi
This 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.
9. 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. It is normally eaten with ghee (clarified butter), dal (lentil broth) or with hari chutney.
10. Jammu and Kashmir - Rogan Gosh
It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon).
11. Jharkhand - Thekua
The main ingredients of Jharkhand famous Thekua are wheat flour, chasni (melted sugar)and ghee.
12. Karnataka - Bisi bele bhaat
A traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! victims of this lightning-fast age need not miss out on this delicacy; considering it can be made in a jiffy.
13. Kerala - Aviyal
Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves.
14. Madhya Pradesh - Bafla
The Bafla is a whole-grain wheat bread, unleavened, with minimum water, cooked in boiling water like a dumpling. The dough is same as the Rajasthani bati. The traditional way of preparing crispy deep-fried bafla is from wheat flour mixed with ghee and spices. This is usually made on special occasions.
15. Maharashtra - 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.
16. Manipur - Iromba
It is a healthy Manipuri dish made originally from fermented fish, it is marked by its strong, pungent taste.
17. Meghalaya - Jadoh
It is a rice dish which is mild in flavor & taste. It slightly resembles pulao/pilaf but with out much of spices.
18. Mizoram - Sawhchiar
It 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.
19. Nagaland - Dry Bamboo Shoot
Cooked with dry bamboo shoots, loads of chillies and herbs, this dish tastes heavenly with boiled rice
20. Odisha - Chhena Poda
This is an Oriya dessert made from baked ricotta cheese. It is a sort of ‘Indian cheesecake’ and is absolutely mind blowing.
21. Punjab - Makki-Roti and Sarson-Saag
popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.
22. Rajasthan - Dal Baati Churma
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages.
23. Sikkim - Thukpa
It contains chili powder, masala (usually garam masala), and noodles with gram and pea soup, which gives it a hot and spicy flavor.
24. Tamil Nadu - Sambar
Sambar is made either exclusively with one of the vegetables or a combination of them and whole or halved shallots or onions.It is usually poured over or alongside steamed rice. In the south of India, vada sambar and idli sambar are popular breakfast foods.
25. Telangana - Hyderabadi Biryani
It is originated after blending of Mughlai and Telugu cuisine in the kitchens of the Nizam The ingredients are Basmati, chicken, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish.
26. Tripura - Awan Bangwi
It is an ethnic Tripuri cake made from guria rice, onion, ginger, cashew-nuts, raisins, ghee, pork pieces and lard and garnished with various herbs.
27. Uttar Pradesh - Awadhi Biryani
You can have it as part of a lavish spread but a raita and a roughly chopped and mixed, preferably dressed salad is a must for some people. There are some who have this biryani on it's own and even for breakfast.
28. Uttarakhand - Aloo ke Gutke
Aloo ke Gutke is a typical Kumaon snack prepared from raw potatoes, cooked with red fried chillies, coriander leaves and spices.
29. West Bengal - Bhapa Ilish (Steamed Ilish)
Seafood Fish Sprinkle fish slices with salt and half of the turmeric powder.
Famous Recipes in India - state wise
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Reviewed by Janardhan Raju
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