Cuisine of Some Indian States by Department of Tourism & Travel Management, Central University Himachal Pradesh

2. Himachal Pradesh
Several global likes the cuisines of Himachal
Pradesh, these cuisines are their all time favourite.
Such cuisines of course plays a very important role
in increasing the tourism of Himachal Pradesh .

3. Siddu
Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in
Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat
flour.

4. Auriya Kaddoo or Kadoo Ka Khatta
The name itself brings a tangy taste in our mouths. Khatta is indeed a very sumptuous dish
made with pumpkin cooked in a spicy and tangy madra gravy and dried raw mango powder
or amchoor along with other spices.

5. Pathrode
Snack from Arbi Leaves(Colocasia) and Besan Recipe

6. Madra
Madra is one of the most famous delicacies in Himachal Pradesh. It originally belongs to
the region of Chamba. Soaked chickpeas or kidney beans or Chana are used as its base
ingredient.

7. Himachali Dham
No festivities of Himachal are considered complete without Dham. It is a dish prepared by the
Brahmins of the regions of Chamba by cooking red kidney beans (rajma), green lentils (moong
daal) and rice in curd. It is served teamed with mash daal, boor ki kari and sweet and sour
sauce made from tamarind and jaggery (gur). It is traditionally served on plates made out of
leaves.

8. Mittha (Sweet Rice)
Mittha is the sweet dish of Himachal Pradesh prepared on special occasions. It has
sweetened rice mixed with dry fruits and raisins.

9. Punjab
Punjabi cuisine is associated with food from
the Punjab region of India and Pakistan. This cuisine
has a rich tradition of many distinct and local ways of
cooking. One is a special form of tandoori cooking that
is now famous in other parts of India, UK, Canada, and
in many parts of the world.

10. Sarson Ka Saag And Makki Ki Roti
Serve tempting, steaming hot and little thick maize flour rotis prepared with thick
granules maize flour with side accompaniment of saag prepared with sarso leaves, spinach,
bathua, methi leaves etc during winters with some ghee and jaggery.

11. Dal Makhani
Dal Makhani Recipe - Red kidney beans and black gram cooked with plenty of butter and
select spices to give you a dal which is rich, creamy and delicious.

12. Aaloo Prantha
In Punjab, stuffed Prantha is a routine breakfast. The stuffing can be potatoes or cheese
or cauliflower etc. Aaloo Prantha is the easiest and the most relished one. It is cooked in
loads of ghee and served with curd or white butter.

13. Butter Chicken
Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the
hot favourites of Punjabi’s is Butter Chicken. It is high on calories as it contains butter but
it is a mouth watering creamy dish and impossible to resist. It is best served with butter
naan.

14. Sweet Lassi
Lassi is the favourite drink of Punjabis. It is made from beaten curd and milk. It is a
healthy drink as it does not contain any artificial flavours. It is usually served in tall steel
glasses.

15. Pinni
Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters.
It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds.

16. Kashmir
Kashmiri cuisine is the rice is the staple food of Kashmiris and has been so since ancient
times. Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume
meat voraciously. Despite being Brahmin, Kashmiri Pandits are meat eaters.

17. Rogan Josh
A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic lamb dish
is one of the signature recipes of Kashmiri cuisine. It was introduced in India with
the coming of the Mughals. Robust with flavours of browned onions, various spices
and yoghurt, it is a very healthy low-fat dish

18. Yakhni or Yoghurt Lamb Curry
If you wish to taste an authentic Kashmiri delicacy, then you must taste Yakhni which is lamb
cooked in yoghurt based gravy. Yakhni is flavoured with mawal flowers, black and green
cardamoms, onion paste and dry mint leaves with aromatic fennel seeds. Have it with well
cooked rice to enjoy the true flavour of this mouth watering Kashmiri dish.

19. Dum Olav
While most of the Kashmiri cuisine dishes are non-vegetarian, there is something very
special prepared with potatoes for the pure veggies. Dum Olav or Dum Aaloo, one of the
most famous dishes of Kashmiri food. Dum Aaloo is cooked with yoghurt, ginger powder,
fennel and other hot spices to give it a unique flavour and aroma. You can have it with
chapatis or naan to get the most out of this all time favourite and popular Kashmiri cuisine
dish.

20. Kashmiri Muji Gaad
Served on festivals and occasions, Kashmir gaad is a dish made up of fish prepared
generally with radish or nadur. This dish is an amalgamation of vegetarian and non-
vegetarian items as the taste of fish and lotus stem blend together to give it a unique taste
while hot spices and herbs add to it’s unique yet amazing flavour and aroma. This dish is
usually served in/during festivals like ‘Gaada Bata’ in the month of December

21. Modhur Pulav
Modhur Pulav is the name given to sweetened Kashmiri rice prepared using cinnamon,a
little saffron, milk, ghee,sugar, cashew nuts, almonds, green cardamom among several
other ingredients. This dish is sweet, flavored and healthy with saffron as a main spice
which gives it beautiful colour and taste. And this saffron is also grown and in Kashmir
itself. The distinctive taste of this pulav is unlike something you’ve ever tasted before.

22. Rajasthan
Rajasthan, the land of Maharajas, is famous for its rich culture. But what
makes the state distinctive and popular is its cuisine. Rajasthanis love their
food and it is evident in their preparations. Dal Bati Churma and Laal
Maas are the most famous dishes from the state. Every food enthusiast must
have tasted them at least once. Your trip to Rajasthan is incomplete if you
haven't experienced their scrumptious dishes.

23. DAL BAATI CHURMA
This is a classical combination of three dishes eaten together. Dal is also known as panchmel
dal, as it is a combination of five types of lentils cooked with garlic and desi ghee.
The Baatis are dumplings of whole wheat flour, baked on dry cow dung cakes
called kandas. Churma is a sweetened cereal powder made by frying whole wheat flour and
desi ghee.

24. LAAL MAAS
These red meat are made using lamb, yoghurt, onions, and garlic. This dish uses a typical
chilli called manthania chilli that is indigenous to Rajasthan. This dish is uniquely smoked
with cloves to give an enriched flavour to the meat.

25. Gatte Ki Sabzi
Rajasthani gatte ki sabzi are made by kneading gram flour with yoghurt, mustard oil, dried
fenugreek leaves, turmeric, and salt into a dough. The dough is rolled into long cylindrical
shapes and poached in salt water. The gattes are then cut into 1 inch long pieces and deep
fried. This is now simmered in yoghurt – based yellow gravy.

26. Bikaneri Bhujia
Bikaneri bhujia, often simply called bhujia, is a popular crispy snack prepared by using moth
beans and besan and spices, originating from, Bikaner, a town in the western state of
Rajasthan in India.

27. Ghevar
Ghevar taste is so unique and special that it will surely rule your heart. It’s prepared with
sugar, ghee, flour, panner and sugar syrup. Ghevar comes in lot of varities like Plain, Malai,
Mava and many more Ghevar. It’s traditional sweet of Rajasthan which is prepared on
special occasions and Festivals.

28. Kerala
Kerala cuisine offers a multitude of both vegetarian and non-veg dishes prepared using
fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves,
mustard seeds, turmeric tamarind and asafoetida are all frequently used.

29. Dosa
The staple accompaniment to most other main course dishes, a Dosa is technically a
crepe or a pancake made from rice batter. The Kerala Dosa is slightly different from
dosas found in other Southern Indian regions; it is smaller, thicker, softer and spongier. It
is served with wet or dry chutneys and sambhar (spicy lentil soup)

30. Kerala Fish Curry
The most popular dish in Kerala, Fish Curry is fresh fish marinated in spices and cooked in
coconut and tamarind gravy. The flavour of the curry varies depending on which part of
Kerala you are travelling to!

31. Idli Sambar/Chutney
Idli prepared from the fermented rice and lentils is usually steamed and has been universally
accepted for the health benefits that it has got.
-It is usually combined with hot steaming sambar and coconut chutney.

32. Rawa Ladu
Festival celebrations come alive when delicious rava laddu prepared with
coconut, saffron and dry fruits is served.

33. Odisha
The state of Odisha is so diverse and vibrant that each of its district exhibits a unique
tradition, culture and even a distinctive food speciality. Such is their appetizing taste,
that these delicacies should have rightly found a place in India’s desirable food map.
But perhaps, it has remained concealed since years & decades, limiting the
scrumptious flavor of the food items to just within their hometowns or Odisha alike.

34. Chungdi Malai
Chungdi Malai tarkari is a lip smacking non vegetarian dish. It is basically a creamy prawn
curry that gets its rich goodness with coconut milk that gives it a distinct flavour. Its taste
is further enhanced by treating the curry with simple and mild spices that make the prawn
curry a very popular local dish. Teamed up with fresh steamed Basmati rice, Chungdi
Malai is a delicious finger licking Odisha speciality.

35. Dahi Machha
Dahi Machha is a traditional Oriya delicacy made of fish in a spicy yogurt based sauce.
It is eaten usually served with rice as an accompaniment. Dahi Machha Jhola is liberally
seasoned with turmeric, onions, garlic, mustard and garam masala

36. 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. The lingering taste of burnt home-made cottage cheese and semolina combined
with sugar syrup simply blows away your mind. This rare dessert is baked for several hours
until it becomes red and the caramelised sugar brings out the distinct flavour of Chhena
Poda. Being sold in almost every nook and corner, this dish is simple, easy and absolutely
delicious.

37. Rasabali
The sweet dished is garnished with cardamoms and soaked in thick flavoured milk. Served in
Lord Jagannath temple as a part of chappana bhogas, this delicacy trace its origni from
Kendrapara district in Odisha.

38. Bela pana
Bela pana is a drink made from bael fruit pulp, in the month of Chaitra and
Boishakh, in Odisha.

39. Gujarat
Food of Gujarat is the oldest culinary treasure of India. The state offers a variety of
vegetarian dishes including different kinds of pickles, farsans, chutneys and foods that
are always high on nutrition quotient. In the cuisines of Gujarat, one can see that there is
excessive of sugar, tomatoes and lemon. The reason behind this is that Gujarat is a
coastal state, weather remains hot and dry throughout the year and all these ingredients
keep the body hydrated.

40. Khandvi
One of the much-loved Gujarati snacks, khandvi is made with gram flour and tempered
with coconut, mustard seeds and curry leaves.

41. Thepla
Popularly made in Gujarat, this fine and flavorful Indian bread with made from whole
wheat flour kneaded with methi, chillies, herbs, yogurt and a dash of sugar.

42. Gujarati Kadhi
A staple in almost every household, Gujarati kadhi is a lovely curry with sweet undertones.
This cooling curry is great to escape the heat.

43. Dhokla
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is
made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten
for breakfast, as a main course, as a side dish, or as a snack

44. Kathiawadi Thali
This plate can be a bit intimidating. Mostly because the names of these sumptuous
Gujrati dishes are so hard to pronounce. Most of the dishes have a sweet taste to them,
even the ones which are supposed to be savory or spicy! Signature dishes include
raasawala dhokla, bajra bhakri, methi thepla, kathiawadi akha adad, Gujarati dal, chaas
and gol papdi. Phew! Quite a mouthful, no?

45. Tamil Nadu
Tamil nadu is always known for its tasty cuisine both vegetarian and non
vegetarian food. The use of plenty of spices like chilli, garlic, ginger, curry
leaves, pepper, cinnamon, cloves and coconut give the dishes rich taste and
aroma. Here are the details of some famous food items which are famous in
Tamil nadu.

46. Uttapam
Uttapam is a dish very similar to the dosa, and is a specialty of Tamil Nadu food. It is
made by grinding the Urad Dal and rice powder together. It tastes delicious with either
coconut chutney or Sambar, however I would recommend the coconut chutney. You can
also try it with the spicy tomato and chilli chutney which tastes quite heavenly.

47. Muruku
Muruku is one of the most famous snacks that got its origin from Tamil Nadu, and its name
means twisted. Again, the batter for the muruku is made by a mixture of rice flour and urad
dal with some salt, water, cumin seed etc. It is then deep fried in oil in various shapes till it
turns hard. It is loved by people all over India.

48. Urlai Roast
Baby potatoes are roasted and cooked in a freshly grounded masala, this recipe
comes straight from the homeland.

49. Medhu Vada
Medu Vada is an traditional South Indian delicacy commonly prepared at homes making it
an indispensable part of daily life. It is sometimes also referred to as an Indian doughnut. It
is prepared using black lentils or urad dal batter and deep fried in oil. This soul satisfying
crispy vada dipped in piping hot sambhar with coconut chutney makes it all the more
irresistible.

50. Arisi Thengai Payasam
A traditional Tamil Sappadu would be incomplete without the sweet, sweet Payasam.
It is a Kheer-like dessert and this one is made with rice, coconut and jaggery.
Another stunner from the Iyer community.

51. Telangana
Telangana food is typically spicy and ingredients such as tamarind, sesame seeds, chilies
and asafoetida are widely used in a variety of vegetarian and non-vegetarian dishes.
Sources state that while in Telangana, millet bread/roti is a staple diet its neighbouring
state of Andhra prefers rice. Hyderabad is the shared capital of Andhra Pradesh and
Telangana and is obviously wildly popular for its biryanis and Karachi biscuits. But
there is so much more to Telangana and its cuisine that many of us are completely
unaware of.

52. Hyderabadi Biryani
Hyderabadi biryani is a form of biryani, from Hyderabad, India. It is
prepared in the form of kachay gosht ki biryani and dum ki biryani.

53. Golichina Mamsam
Golichina Mamsam is a popular meat dish in Telangana, India. Golichina means fry
in Telugu and it is made with local spices. It is a simple yet fiery mutton dish that
goes well with either rice or paratha.

54. Sarva Pindi
Sarva pindi is a savory pancake made in Telangana. It is a circular shaped item made
of rice flour and peanuts.

55. Qubani ka Meetha
Qubani ka meetha is an Indian sweet made from dried apricots originating from
Hyderabad.

56. Maharashtrian
Maharashtrian food offers something for everyone. Whether you are a sweet tooth or a
fire dragon, a Marathi Manoos or not these dishes are a must try whichever part of the
world you’re from. One small tip though, the best tasting dishes you’ll find on the
highway roadside eateries, a.k.a. the Marathi dhabas. From unlimited chapathis, freshly
made to the unlimited Rassa and the unlimited generosity of the person serving, this is
where you feel at home away from home. Here are the top favourites you have to try.

57. Poha
This chai-time snack which is made out of flattened rice is a favourite among every
Maharashtrian.

58. Puran Poli
This delectable food item is a sweet version of the loving parantha. The stuffing is made
from jaggery (gur), yellow gram (chana) dal, plain flour, cardamom powder
and ghee (clarified butter). It is a popular dish in festive occasions and also can be eaten at
any time of the day. A tasty dessert does not need anyone’s permission to be eaten!

59. KOLHAPURI MUTTON RASSA
This one is for the meat lovers. If you’ve done your studies, you’ll know that the
Kolhapuri food is known for its liberal use of chillies in different forms such as dried
chilli, fresh green chillies, beautiful chilli powder, etc.

60. KOTHIMBIR VADI
Everybody loves to snack. Because when you’re doing something or nothing you get
hungry and Kothimbir Vadi is one satisfying snack to munch on. Normally eaten as an
accompaniment with tea these coriander patties can also be fried if you want a crunch
to your snack. So flexible!

61. MODAK
Lord Ganesh’s favourite dessert, steamed Modaks are made of white flour stuffed with
jaggery infused coconut, dry fruits and nuts. You’ll find these in abundance during the
Ganesh Chaturthi festival. You might even fall for the fried ones but the steamed Modaks
have their own sweet charm and appeal that you cannot just ignore.

62. Manipur
If one needed to explain Manipuri food in one word, it would be – healthy. The
ingredients of Manipuri cuisines is mainly chilli and pepper thus making it
devoid of any other form of masalas, thus rendering food organic and very
healthy. They also do not use oil which is indeed a very positive effect on the
body.

63. Chamthong
This dish is very popular in Manipur. It is a vegetable stew. It consists of seasonal
vegetables that are boiled and flavoured with sliced onions, cloves, salt, garlic, maroi
and a bit of ginger. This stew is served with rice or fish and is supposed to be consumed
piping hot.

64. Nga-Thongba
Fish curry is often considered to be comfort food. In Manipur, this couldn’t be more
appropriate. Fish is used in almost all of their preparations — the Nga fish to be precise.
This is again, a classic fish curry that is prepared using the Nga fish. It is often flavoured
with crushed pepper and other spices, to give it an added taste.

65. Morok Metpa
The Morok Metpa chutney is a hit in Manipur! It is prepared using dried green chillies.
The chillies are mashed into a paste and then boiled with some Ngari fish. Once again,
it is mashed and then sprinkled with salt. Enjoy it with all kinds of meals.

66. Chakhao Kheer
Chakhao Kheer is a delicious kheer that is prepared on many special occasions in
Manipur. It is a pleasing shade of purple and is made using rice, milk and
cardamom powder. It is generally garnished with dried fruits like raisins or other
nuts. The flavour of this kheer is delicious.

67. West Bengal
West Bengal is famous for an array of things, and one of the most
important of them is food. The mouth-watering Rosogullas,
Chomchom, and Rasamalai, the super tasty Sorshe Ilish and Chingri
Macher Malai Curry and but a few of the mouth watering and
tempting food of the highly illustrated and exquisite Bengali cuisine.
So now, we are going to give a little tour of the West Bengal food.

68. Ilish Macher Jhol
One of the much-favoured fishes in the region, Hilsa or ilish fish curry is something
that you have got to try your hands on. The pungent smelling curry prepared with
Nigella seeds and chilli to give it the required balance that makes it so perfect. You
have got to try this one.

69. Chingri Malai Curry
Palatable prawns are cooked in hot spices and then bathed in the creamy flavor of
coconut milk. Chingri refers to the river prawns.

70. Doi Maach
Doi machch is a comforting fish curry. Tender chunks of fish are cooked in the soothing
flavor of yogurt along with mild spices. It tastes best when served with plain rice.

71. Mishti Doi
Mishti Doi is a sweetened yoghurt dish that is served at the end of a supper and serves
as a sweet dish. Though served all around the country now, it was initially made famous
by Bengal. Try it if you have a sweet tooth.

72. Sandesh
Another sweet from the Bengali state, this dish is made of khoya, a version of condensed
milk and is heavenly in taste. This sweet is neither overly sweet thus allowing people with
a non-sweet tooth to enjoy too. One should definitely try it.

73. Roshogulla
These spongy-soft round mishtis, soaked in sugar syrup, have become an icon of
Bengali cuisine. One does not simply say no to rasgullas!