Some famous Indian cuisines statewise.

Punjab–cuisine

Punjabi cuisine, renowned for its robust and aromatic flavors, showcases iconic dishes that are a gastronomic delight. Butter Chicken, a succulent chicken curry bathed in a velvety tomato-based sauce, embodies the richness of Punjabi taste. Sarson Da Saag with Makki Di Roti is a classic pairing, featuring mustard greens cooked to perfection and served with unleavened cornbread, creating a wholesome and flavorful combination.

• Butter Chicken
• Sarson Da Saag with Makki Di Roti
• Chole Bhature

Maharashtra

Maharashtrian cuisine, celebrated for its diverse flavors, boasts iconic dishes like Puran Poli, a sweet flatbread filled with a rich mixture of jaggery and gram dal. Misal Pav, a spicy curry of sprouted lentils garnished with farsan, onions, and coriander, is often relished with pav (bread). Vada Pav, a street food sensation, features a spicy potato fritter enclosed in a pav, creating a delightful blend of textures.

• Puran Poli
• Misal Pav
• Vada Pav

West Bengal

West Bengal’s culinary legacy is a celebration of diverse and delectable flavors. Machher Jhol, a signature dish, is a fish curry showcasing the state’s love for seafood. The delicate balance of spices and mustard oil enhances the richness of Bengal’s freshwater catch. Rosogolla, a world-famous sweet, features soft cheese dumplings soaked in sugar syrup, embodying the region’s sweet tooth.

• Machher Jhol (Fish Curry)
• Rosogolla
• Shorshe Ilish (Hilsa Fish in Mustard Sauce)

Gujarat

Gujarati cuisine, renowned for its harmonious blend of flavors, presents a palate of diverse and delectable dishes. Dhokla, a steamed fermented cake made from rice and chickpea flour, embodies the essence of lightness and tanginess, often served as a snack or breakfast item. Undhiyu, a winter specialty, is a medley of seasonal vegetables and spices, cooked to perfection, offering a burst of flavors and textures.

• Dhokla
• Undhiyu
• Thepla

Rajasthan

Rajasthani cuisine, a splendid tapestry of robust flavors, epitomizes the state’s royal gastronomic heritage. Dal Baati Churma, a quintessential Rajasthani meal, features baked wheat balls (baati) served with lentils (dal) and coarsely ground wheat and jaggery mixture (churma), creating a delightful interplay of textures and tastes. Laal Maas, a fiery red meat curry, reflects the bold and spicy palate of the region, where the meat is succulently cooked in a rich blend of spices.

• Dal Baati Churma
• Laal Maas (Red Meat Curry)
• Gatte Ki Sabzi

Kerala

Kerala, known as the spice haven, boasts a culinary panorama that captivates the senses with its aromatic and flavorful offerings. Appam with Stew, a cherished breakfast dish, features lacy rice pancakes paired with a fragrant, coconut-based stew, creating a harmonious blend of textures and tastes. Kerala Sadya, an elaborate feast served during special occasions, showcases an array of vegetarian delights, each dish contributing to a symphony of flavors on a banana leaf.

• Appam with Stew
• Kerala Sadya
• Malabar Biryani

Tamil Nadu

Tamil Nadu’s culinary legacy is a tantalizing exploration of diverse flavors and vibrant traditions. Idli and Dosa, breakfast staples, showcase the mastery of fermented rice and urad dal batter, offering light, fluffy idlis and crispy dosas. Chettinad cuisine, renowned for its robust spices, presents dishes like Chettinad Chicken Curry, a fiery and aromatic delight.

• Chettinad Chicken Curry
• Dosa with Sambar and Coconut Chutney
• Pongal

Uttar Pradesh

Uttar Pradesh’s culinary richness is an ode to royal flavors and time-honored recipes. Galouti Kebab, a melt-in-the-mouth delight crafted with minced meat and aromatic spices, reflects the Nawabi heritage of Lucknow. Lucknawi Biryani, a fragrant rice dish layered with marinated meat, saffron, and spices, epitomizes culinary finesse.

• Galouti Kebab
• Lucknawi Biryani
• Aloo Rasedar

Bihar

Bihar’s culinary tapestry is woven with rustic flavors and traditional delights. Litti Chokha, a beloved dish, consists of wheat dough balls (litti) paired with a fiery mix of roasted vegetables (chokha). Sattu Paratha showcases the wholesome goodness of roasted gram flour in a stuffed flatbread, providing sustenance and taste. Bihar Ki Lai, a regional specialty, is a dessert made with rice flakes, jaggery, and ghee, symbolizing the sweet side of Bihar’s gastronomy.

• Litti Chokha
• Sattu Paratha
• Bihar Ki Lai

Karnataka

Karnataka’s culinary landscape boasts a rich tapestry of flavors, and three iconic dishes stand out. Bisi Bele Bath, a delectable one-pot rice dish, combines lentils, vegetables, and aromatic spices. Neer Dosa, the “water dosa,” is a thin, delicate crepe made from rice batter, providing a light and crisp indulgence. Mysore Pak, a sweet confection, originated in the royal city of Mysuru, blending gram flour, ghee, and sugar to create a melt-in-the-mouth treat.

• Bisi Bele Bath
• Neer Dosa
• Mysore Pak

Himachal Pradesh

Himachal Pradesh’s gastronomic delights are a testament to its cultural richness, with three standout dishes reflecting the state’s culinary charm. Sidu, a steamed bread, showcases a unique preparation method, paired perfectly with local curries. Dham, a festive feast, features a variety of lentil-based dishes served on a leaf plate during celebrations. Tudkiya Bhat, a flavorful dish, combines aromatic spices with locally grown black lentils and rice, creating a savory experience.

• Sidu
• Dham
• Tudkiya Bhat

Madhya Pradesh

Madhya Pradesh’s culinary repertoire boasts distinctive flavors, with three iconic dishes standing out. Poha, a breakfast staple, features flattened rice seasoned with spices, creating a light and flavorful dish. Bhutte Ka Kees, a maize-based delicacy, highlights the state’s agricultural abundance, blending grated corn with spices for a delightful treat. Seekh Kebabs, a popular street food, showcase grilled skewers of minced meat seasoned with aromatic spices, offering a savory and succulent experience.

• Poha
• Bhutte Ka Kees
• Seekh Kebabs