Regional foods of India you must try

Given the diversity of people, cultures, and customs found in the Indian subcontinent, which is blessed with variety, food becomes a lifeline and a point of connection for everybody. The love of food is the truest love there is, as a wise person once stated.

In this article, we highlight the most well-known foods from each state in the country that you must try before the year 2022 comes to an end.

Here is the list of the must-try regional foods of India

Maharashtra: Misal Pav

In Maharashtra, misal pav is a well-liked street snack. A delicious sprouts curry served with pav that has been warmed on the pan with additionally a hint of butter is topped with finely chopped onions, tomatoes, and “farsan” (fried savoury combination).

Punjab: Makki Di Roti & Sarson Da Saag

Indian bread made from cornmeal that tastes amazing with mustard greens and lassi is called Makki di Roti. The meal is typically served with makki di roti and is thought to be the traditional manner to cook saag (unleavened cornbread). Makkhan (unprocessed white butter) or processed yellow butter, or more traditionally, ghee, can be used to top it.

West Bengal: Kosha Mangsho

Every Bengali home makes Kosha Mangsho, a traditional meal made with mutton (goat meat). This rich, spicy meal of mutton with a thick curry is loaded with flavour. Cloves, cinnamon, onion, and garlic are among the spices used to prepare this meal, which is cooked using mutton.

Gujarat: Dhokla

Dhokla is a snack that comes from Gujarat. This classic dish is made with chana dal and gram flour. Additionally, the meal is manageable and takes only 30 minutes to create. The ideal snack is some dhokla with some chutney and also some chilli paste.

Bihar: Litti Chowkha

 Litti Chowkha is a Bihari cuisine in all its ghee-dripping splendour. It is made of wheat and sattu mixed with spices, formed into spheres, then dipped in ghee. The most popular vegetables used to make chokha are potatoes, brinjal, tomatoes, and onions and garlic that have been chopped.

Sikkim: Momo 

Momos and Sikkim compliment one another well. Momo is a little bundle of filled buns that is steam-cooked. Momo is a little bundle of filled buns that is steam-cooked. The momos, thought to be of Tibetan origin and influenced by Nepalese cuisine, are Sikkim’s main source of food.

Telengana: Biryani

One of India’s most famous foods is Hyderabadi Biryani, which has gained international recognition. In a large handi, layers of rice are used to cook the marinated meat. The handi is then topped with flat dough, which gradually rises in response to heat, signifying that the biryani is ready for consumption.

Rajasthan: Dal Baati Churma

Dal bati churma is considered to be the national dish of Rajasthan and is additionally distinguished by its ghee-dipped, crispy batis, spicy daal, and sweet churma. This delectable meal is made using a variety of dals, including Chana, Mung, and Urad.

Tamil Nadu: Pongal

This is a standard dish served throughout all of Tamil Nadu’s important festivals. The meal also includes cardamom, green gramme, raisins, and cashew nuts in addition to the rice and sweet milk. The meal comes in two flavors—one sweet and the other savory—and is served atop banana leaves.