Best Foods Which Define 29 States Of India

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Rogan Josh, Jammu and Kashmir .Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rogan Josh, Jammu and Kashmir .Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Rogan Josh, Jammu and Kashmir .Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Sidu, Himachal Pradesh: Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. Sidu, Himachal Pradesh: Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise.

Sidu, Himachal Pradesh: Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise.

Makki ki Roti aur Sarso ka saag, Punjab: the traditional way to prepare saag and is usually served with makki di roti Makki ki Roti aur Sarso ka saag, Punjab: the traditional way to prepare saag and is usually served with makki di roti

Makki ki Roti aur Sarso ka saag, Punjab: the traditional way to prepare saag and is usually served with makki di roti

Kadhi Pakoda, Haryana: This is a tantalizingly sour dahi kadhi prepared with besan(gram flour), curd and delicious besan pakora. Kadhi Pakoda, Haryana: This is a tantalizingly sour dahi kadhi prepared with besan(gram flour), curd and delicious besan pakora.

Kadhi Pakoda, Haryana: This is a tantalizingly sour dahi kadhi prepared with besan(gram flour), curd and delicious besan pakora.

Daal Baati Churma, Rajasthan: Baati is a hard bread made up of wheat flour commonly known as aata served with daal and Churma is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly Daal Baati Churma, Rajasthan: Baati is a hard bread made up of wheat flour commonly known as aata served with daal and Churma is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly

Daal Baati Churma, Rajasthan: Baati is a hard bread made up of wheat flour commonly known as aata served with daal and Churma is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly

Kandalee ka saag, Uttarakhand: This green leafy vegetable dish is healthy and very easy to cook dish. Kandalee ka saag, Uttarakhand: This green leafy vegetable dish is healthy and very easy to cook dish.

Kandalee ka saag, Uttarakhand: This green leafy vegetable dish is healthy and very easy to cook dish.

Maal Pua, Uttar Pradesh: Malpua is a pancake served as a dessert or a snack. Maal Pua, Uttar Pradesh: Malpua is a pancake served as a dessert or a snack.

Maal Pua, Uttar Pradesh: Malpua is a pancake served as a dessert or a snack.

Poha, Madhya Pradesh: Poha is made using beaten rice, onions and potatoes Poha, Madhya Pradesh: Poha is made using beaten rice, onions and potatoes

Poha, Madhya Pradesh: Poha is made using beaten rice, onions and potatoes

Khurma, Chhattisgarh: Khurma is a famous sweet dish from the state of Chattisgarh which is prepared with the milk and vermicillies. Khurma, Chhattisgarh: Khurma is a famous sweet dish from the state of Chattisgarh which is prepared with the milk and vermicillies.

Khurma, Chhattisgarh: Khurma is a famous sweet dish from the state of Chattisgarh which is prepared with the milk and vermicillies.

Handvo, Gujarat: Handvo is a vegetable cake. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added. Handvo, Gujarat: Handvo is a vegetable cake. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added.

Handvo, Gujarat: Handvo is a vegetable cake. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added.

Thalipeeth, Maharashtra:  The Indian version of ‘multi grain pancakes’. Thalipeeth, Maharashtra:  The Indian version of ‘multi grain pancakes’.

Thalipeeth, Maharashtra: The Indian version of ‘multi grain pancakes’.

Bebinca, Goa: A local Goan dessert which is a layered cake made from plain flour. Bebinca, Goa: A local Goan dessert which is a layered cake made from plain flour.

Bebinca, Goa: A local Goan dessert which is a layered cake made from plain flour.

Chiroti, Karnataka.: Chiroti in itself is just a pastry, it is not sweet but extremely rich Chiroti, Karnataka.: Chiroti in itself is just a pastry, it is not sweet but extremely rich

Chiroti, Karnataka.: Chiroti in itself is just a pastry, it is not sweet but extremely rich

Aviyal, Kerala: Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. Aviyal, Kerala: Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves.

Aviyal, Kerala: Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves.

Kodi kura, Andhra Pradesh and Telangana: This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala Kodi kura, Andhra Pradesh and Telangana: This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala

Kodi kura, Andhra Pradesh and Telangana: This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala

Urlai roast, Tamil Nadu: Baby potatoes are roasted and cooked in a freshly grounded masala, this recipe comes straight from the homeland. Urlai roast, Tamil Nadu: Baby potatoes are roasted and cooked in a freshly grounded masala, this recipe comes straight from the homeland.

Urlai roast, Tamil Nadu: Baby potatoes are roasted and cooked in a freshly grounded masala, this recipe comes straight from the homeland.

Litti chokha, Bihar: Litti is a dough ball stuffed with sattu and roasted until cooked and then dipped into pure desi ghee to enhance the taste, while Chokha is a blend of baingan (eggplant), potatoes, tomatoes and a lot of spices Litti chokha, Bihar: Litti is a dough ball stuffed with sattu and roasted until cooked and then dipped into pure desi ghee to enhance the taste, while Chokha is a blend of baingan (eggplant), potatoes, tomatoes and a lot of spices

Litti chokha, Bihar: Litti is a dough ball stuffed with sattu and roasted until cooked and then dipped into pure desi ghee to enhance the taste, while Chokha is a blend of baingan (eggplant), potatoes, tomatoes and a lot of spices

Dhuska, Jharkhand: Deep fried rice flour pancakes that may be served with gram curry and potato. Dhuska, Jharkhand: Deep fried rice flour pancakes that may be served with gram curry and potato.

Dhuska, Jharkhand: Deep fried rice flour pancakes that may be served with gram curry and potato.

Thukpa, Sikkim: Its a a light soup with load of fresh vegetables and tons of flavor. Thukpa, Sikkim: Its a a light soup with load of fresh vegetables and tons of flavor.

Thukpa, Sikkim: Its a a light soup with load of fresh vegetables and tons of flavor.

Pehak, Arunachal Pradesh: Pehak is a Soya bean and chilli chutney. Pehak, Arunachal Pradesh: Pehak is a Soya bean and chilli chutney.

Pehak, Arunachal Pradesh: Pehak is a Soya bean and chilli chutney.

Masor Tenga, Assam: Masor tenga (tangy fish curry) is a light and tangy dish, and is one of Assam’s signature preparations. Masor Tenga, Assam: Masor tenga (tangy fish curry) is a light and tangy dish, and is one of Assam’s signature preparations.

Masor Tenga, Assam: Masor tenga (tangy fish curry) is a light and tangy dish, and is one of Assam’s signature preparations.

Momos, Nagaland: the very delicious momos, which is something worth craving for. Momos, Nagaland: the very delicious momos, which is something worth craving for.

Momos, Nagaland: the very delicious momos, which is something worth craving for.

Yongchak singju, Manipur: tree beans/stinky beans salad Yongchak singju, Manipur: tree beans/stinky beans salad

Yongchak singju, Manipur: tree beans/stinky beans salad

Jadoh, Meghalaya: Jadoh is a popular cuisine in Meghalaya which is basically rice & meat cooked together. Jadoh, Meghalaya: Jadoh is a popular cuisine in Meghalaya which is basically rice & meat cooked together.

Jadoh, Meghalaya: Jadoh is a popular cuisine in Meghalaya which is basically rice & meat cooked together.

Berma, Tripura: Berma is dried and fermented fish. The food is considered to be healthy as it is prepared without oil. Berma, Tripura: Berma is dried and fermented fish. The food is considered to be healthy as it is prepared without oil.

Berma, Tripura: Berma is dried and fermented fish. The food is considered to be healthy as it is prepared without oil.

Bamboo Shoot Fry, Mizoram: Bamboo is first fried and tossed up with herbs. In some cases, shitake mushrooms and other vegetables are added to the mixture. Bamboo Shoot Fry, Mizoram: Bamboo is first fried and tossed up with herbs. In some cases, shitake mushrooms and other vegetables are added to the mixture.

Bamboo Shoot Fry, Mizoram: Bamboo is first fried and tossed up with herbs. In some cases, shitake mushrooms and other vegetables are added to the mixture.

Rasgulla, West Bengal: It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. Rasgulla, West Bengal: It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Rasgulla, West Bengal: It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Chhena Poda, Odisha’s very own cheesecake! The one sweet that Odisha is famous for – Chhena Poda, also known to be Lord Jagannath’s favourite sweet and is often offered to him at the Puri Temple. Chhena Poda, Odisha’s very own cheesecake! The one sweet that Odisha is famous for – Chhena Poda, also known to be Lord Jagannath’s favourite sweet and is often offered to him at the Puri Temple.

Chhena Poda, Odisha’s very own cheesecake! The one sweet that Odisha is famous for – Chhena Poda, also known to be Lord Jagannath’s favourite sweet and is often offered to him at the Puri Temple.

Naan and Paneer Butter Masala, Delhi: Paneer Butter Masala is a delicious dish in which succulent cubes of Indian Cottage Cheese are cooked in thick creamy, tangy gravy served with Naan. Naan and Paneer Butter Masala, Delhi: Paneer Butter Masala is a delicious dish in which succulent cubes of Indian Cottage Cheese are cooked in thick creamy, tangy gravy served with Naan.

Naan and Paneer Butter Masala, Delhi: Paneer Butter Masala is a delicious dish in which succulent cubes of Indian Cottage Cheese are cooked in thick creamy, tangy gravy served with Naan.

Wow is the only word that i can spill whenever i look at the diversified and incredible Indian cuisine.It has got everything, you just need to go through it and you can discover the amazing tastes of India.
Every state has got something different to offer to rule your taste buds.
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