Ladakh is known for its unique regional dishes, many of which are shared with Tibetan cuisine due to their proximity. Some popular dishes include Thukpa, a noodle soup; Tsampa (ngampe), a roasted barley flour staple; and Skyu, a pasta dish made with wheat flour dough and vegetables. Momos, steamed dumplings filled with meat or vegetables, are also a favorite

Dhooska is a popular snack in Jharkhand, known for its crispy, deep-fried texture. This wholesome dish is typically served with potato curry, spicy chutney, and a fresh salad. Made from a mixture of chana dal and white urad dal, Dhooska is both hearty and nutritious. To prepare it, the dals are soaked overnight, then ground into a smooth batter. The batter is deep-fried to golden perfection and served hot, accompanied by chutney and salad for a satisfying treat.

Chura Sabji is a widely loved dish in Arunachal Pradesh, celebrated for its distinct and bold flavors. This curry-style delicacy is made using fermented cheese, typically derived from yak or cow milk. Infused with aromatic herbs and chili flakes, Chura Sabji offers a unique combination of spicy and savory tastes that make it truly irresistible.

Jadoh is a traditional dish from Meghalaya, particularly associated with the Khasi tribe. Often considered the local version of biryani, this flavorful rice dish is simple yet satisfying. It’s made with basmati rice and a handful of Indian spices, requiring only a few ingredients to deliver its rich and aromatic taste.

Kadi Pakora (or Curry Pakora) is a beloved dish among the people of Haryana, known for its perfect balance of sour and salty flavors from the kadi and the soft, fluffy texture of the pakoras immersed in the gravy. The kadi is a rich, tangy gravy made from sour yogurt, thickened with gram flour, while the pakoras are fritters made from gram flour (besan). Though it’s especially popular in Punjab and Haryana, Kadi Pakora is enjoyed across India for its delightful taste. This comforting dish is a staple in many Indian households, often served with chapattis or steamed rice.

Uttar Pradesh is renowned for a variety of cuisines like Chaat, Boondi, and Biryani, but one of its most famous dishes is Tunde Ke Kebab. Originating from Lucknow, the “City of Nawabs,” known for its royal heritage, this kebab is a true reflection of the region’s rich culinary tradition. Loved by the people of Lucknow, Tunde Ke Kebab is made with tender goat meat, plain yogurt, garam masala, ghee, onion rings, grated ginger, dried mint, crushed garlic, and a blend of aromatic Indian spices. A truly royal dish, it’s typically enjoyed as part of the main course, often served with paratha and chutney.

Appam is a beloved dish in Kerala, known for its delicious taste and soft, fluffy texture. Made from ground, fermented rice and coconut batter, Appam is typically served with chutney or vegetable stew. While this thin pancake originated in Tamil Nadu, it has become equally popular in Kerala. Thanks to the fermented rice batter, Appam is not only healthy but also easy to digest.

Kangshoi is a flavorful vegetable stew widely enjoyed in Manipur. This distinctive dish features a variety of seasonal vegetables, which are boiled and seasoned with sliced onions, cloves, garlic, ginger, and salt. Typically served with rice or fish, Kangshoi is best enjoyed hot for a comforting and wholesome meal.

Chuak is a traditional beverage from Tripura, commonly enjoyed by the locals during special occasions. This drink is made by fermenting rice with water, which is why it is often referred to as “rice beer.”

Momo is a well-known dish in Indian cuisine, with a massive fan following across the country. This delectable treat is typically served with a spicy tomato chutney and, at times, accompanied by a clear soup called Thukpa. A Momo is essentially a bite-sized dumpling filled with either meat or vegetables, then steamed to perfection. While it’s a beloved delicacy in Sikkim, Momo has gained global popularity for its irresistible taste and versatility.

Rajasthan is known for its vibrant culture, historic hill forts, royal palaces, and mouthwatering delicacies. From the sweet and indulgent Ghevar to the rustic Bajre ki Roti, Rajasthani cuisine never fails to impress with its rich flavors. One of the most iconic dishes is Dal Bati Churma, a quintessential Rajasthani meal that offers a three-in-one culinary experience. Dal, a savory lentil dish, is paired with Bati, a hearty, flavorful bread made from semolina, wheat flour, ghee, cumin, and fennel seeds.

Goa is renowned for its stunning beaches, historic architectural landmarks like the churches of Old Goa, and its delectable seafood. One of the most beloved dishes in Goa is Fish Curry, known for its rich, flavorful taste created by a blend of unique spices. Being a coastal region, Goa is famous for its fish and seafood dishes. The key ingredients in this Goan fish curry include fresh fish, coconut milk (which gives the curry a creamy texture), tamarind (adding a subtle tang), and a variety of aromatic curry spices.

To experience the true flavors of Himachal Pradesh, you must try Dhaam, a traditional platter that offers a delightful array of Himachali dishes. This authentic Himachali thali includes a variety of regional specialties, such as plain rice, fried pulses or dal, rajma, curd, curry, and a selection of delicious desserts, making it a wholesome and satisfying meal.

Kafuli is a beloved traditional dish from Uttarakhand, known for its flavorful spinach-based curry. Typically served with steamed rice and chapattis, Kafuli is not only delicious but also highly nutritious, thanks to the abundance of vitamins and minerals found in spinach. The key ingredients include spinach, fenugreek, garlic, green chilies, curd, and rice paste. This unique and hearty curry offers a delightful taste, especially when enjoyed hot.

Gujarati cuisine is renowned for its distinctive flavors, vibrant colors, and the delightful balance of sweet and savory notes that emerge with every bite. Gujarat is famous for a variety of dishes like Khandvi, Fafda Jalebi, Thepla, and Dal Dhokli, but one of the most beloved foods is Dhokla. This must-try dish is celebrated for its unique combination of sweet and salty flavors, along with its light, soft, and fluffy texture. Easily digestible and light on the stomach, Dhokla is a popular choice for breakfast among Gujaratis. In fact, it’s even said that India’s honorable Prime Minister, who hails from Gujarat, enjoys Dhokla as part of his morning meal.

Biryani, often referred to as the “food of the gods,” has an immense following worldwide and is a timeless classic that truly needs no introduction. When talking about biryani, it’s impossible not to mention Hyderabadi Biryani. Renowned for its aromatic blend of spices and rich saffron color, this dish is a staple in Telangana. The key ingredients of Hyderabadi Biryani include basmati rice, goat or chicken meat, curd, fried onions, and a mix of traditional Indian spices. While it’s a favorite in Hyderabad, its irresistible flavors and royal taste have earned it admiration across the entire country.

Rice is a staple in Andhra Pradesh, and Kodi Pulao is one of its most beloved dishes, known for its spicy and aromatic blend of rice and meat. This flavorful pulao is cooked with a variety of spices and herb-infused milk, creating a distinct taste that’s both rich and fragrant. Meat lovers will find this dish absolutely irresistible, as it offers a heavenly, mouthwatering experience. Kodi Pulao is typically served with onion rings and a refreshing side of raita, making it a complete and satisfying meal.

When it comes to Bihari cuisine, Litti-Chokha stands out as the most iconic and beloved dish, especially in the Bhojpur region of Bihar. Litti is a whole wheat dough ball stuffed with spiced gram flour, while Chokha is a flavorful mash made from roasted eggplant, tomatoes, boiled potatoes, green chilies, and garlic. Served together with green chutney and onion salad, this hearty combination makes for a complete and satisfying meal. What’s unique is that Litti-Chokha can be cooked without a gas stove or oven—traditional methods use coal or cow dung cakes to roast the litti and vegetables, adding a smoky depth to the flavor. Often enjoyed at dinnertime, this rustic delicacy is a true reflection of Bihar’s rich culinary heritage.

When it comes to South Indian cuisine, Rasam needs no introduction. Known for its tangy taste and the bold flavours of freshly ground spices, this soupy curry is a staple in many South Indian households. Made with a combination of tamarind, lentils, herbs, and sometimes vegetables or fruits, Rasam is typically served with hot steamed rice and offers a comforting, flavourful experience. No traditional South Indian meal feels complete without this beloved dish.

No Assamese meal feels complete without Khar, a signature dish that holds a special place in Assam’s culinary tradition. Khar is an exotic alkaline extract made by filtering water through sun-dried banana peel ash, and it’s typically cooked with seasonal vegetables like raw papaya and potatoes. Among the various versions, Papaya Khar is especially popular—not just for its distinctive flavor but also for its numerous health benefits, including boosting immunity, improving eyesight, and aiding in weight loss. Assamese households prepare this dish using a perfect blend of spices that enhances its unique and earthy taste.

While Vada Pav is widely recognized as a beloved street food in Maharashtra, another all-time favorite Maharashtrian dish is Misal Pav. Originating from Kolhapur, this flavorful curry is made with sprouted legumes, garnished with chopped onions and crunchy farsan, and served alongside soft Indian dinner rolls (pav). Known for its bold, spicy, and tangy taste, Misal Pav offers a delicious medley of spices that makes it a must-try for anyone craving authentic Maharashtrian flavors.

Kosha Mangsho, also known as Bengali mutton curry, is one of the most beloved dishes in Bengali cuisine, cherished for its tender mutton pieces and bold, spicy flavors. The term “Kosha” refers to the slow-cooking or “bhuna” method, where the meat is simmered in mustard oil over a low flame for an extended period. This process creates a thick, rich, and aromatic gravy that’s packed with deep, complex flavors. While Bengalis are famously fond of fish, Kosha Mangsho holds a special place on their menu for its irresistible taste and fiery spiciness.

Often referred to as the “Paradise on Earth,” Kashmir is renowned for its breathtaking landscapes, snow-covered peaks, dry fruits, luxurious Pashmina shawls, and rich culinary heritage. Among its most iconic dishes is Rogan Josh, a traditional lamb curry that traces its roots back to Persia. This flavorful delicacy is made using goat meat, slow-cooked in ghee with a blend of authentic Indian spices.

Bisi Bele Bath is a signature rice-based dish from Karnataka, celebrated for its rich blend of flavors and spices. This wholesome meal combines rice, lentils, and vegetables, simmered with mustard seeds, cumin, turmeric, and red chili powder. Typically served with chutney or raita, it’s a complete and satisfying dish. What sets Bisi Bele Bath apart is its perfect balance of spices and the distinct taste that comes from using specific lentils and carefully blended seasonings, making it a standout in Karnataka’s culinary tradition.

Dalma is a traditional lentil dish from Odisha, known for its unique preparation and rich, comforting flavor. Unlike regular dal, Dalma is made using roasted yellow moong dal, combined with fresh seasonal vegetables such as pumpkin, carrot, tomato, onion, and coriander leaves. It’s seasoned with authentic Indian spices, ginger, and green chilies, making it both nutritious and flavorful. Packed with protein, vitamins, and minerals, this wholesome dish is finished with a fragrant tempering of desi ghee, red chilies, panch phoron, and chili powder, giving it a signature “tadka” that enhances its taste.

Mizoram is renowned not only for its lush green hills, bamboo forests, and rich cultural heritage but also for its distinctive cuisine. Among its many culinary delights, Misa Mach Poora stands out as a local favorite. This flavorful side dish is made with shrimp, which is traditionally roasted or grilled in banana leaves. What makes it even more appealing is its simplicity—prepared using just a few key ingredients like mustard oil, lemon juice, orange zest, and aromatic spices, it offers a burst of taste without requiring an elaborate recipe.

Chila is a popular and traditional dish from Chhattisgarh, typically enjoyed for breakfast. Made from a batter of rice flour and urad dal, it is cooked into a thin, chapati-like flatbread with a light and soft texture. Often served with green chutney or tomato sauce, Chila is not only delicious but also easy to prepare and digest—making it a favorite morning meal for many in the region.

Fish cooked in bamboo is one of Nagaland’s most iconic and flavorful delicacies. Prepared by stuffing fish, green chilies, and aromatic spices into a bamboo vessel, the dish is then slow-cooked over an open flame. This unique cooking technique, combined with minimal yet bold ingredients like coriander leaves, bamboo shoots, garlic, and ginger, gives the Bamboo Fish its distinct and unforgettable taste.

Poha is a popular and nutritious dish that originates from Madhya Pradesh. Made with flattened rice, a touch of oil, and mustard seeds, this light and wholesome meal is a breakfast favorite across India. It requires minimal ingredients and is often served with chutney, making it a simple yet flavorful way to start the day.

When we think of Punjab, the first thing that often comes to mind is its rich and flavorful cuisine. Known for its vibrant culture, historical landmarks, and warm hospitality, Punjab is equally famous for its mouthwatering food. Among the most beloved dishes is the classic combination of Makke di Roti and Sarson da Saag—a traditional winter favorite made from cornmeal flatbread and mustard greens, typically served with a dollop of ghee and a side of jaggery.

Madhya Pradesh