Misal pav is a popular street food in Maharashtra. A great breakfast recipe that includes a curry made of sprouts, topped with finely chopped onions, tomatoes and ‘farsan’(fried savory mixture) and lime juice served pav, heated on the pan with a hint of butter.
This Spicy Bengali Mutton Curry aka Kosha Mangsho is a perfect lunch recipe that would be loved by all. Velvety gravy with juicy pieces of meat served with maida luchi (pooris), full of flavors from the mutton, spices and mustard oil.
Makki di Roti is a corn meal Indian bread that tastes fabulous with ‘Sarson saag’ – mustard green and a glass of lassi. The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti literally (unleavened cornbread). It can be topped with either Makkhan (unprocessed white butter or processed yellow butter) or more traditionally with ghee.
Dhokla is a Gujarati vegetarian dish made from a fermented batter of rice and split chickpeas. It is served with tangy chutneys and can be eaten for breakfast, as a main course, as a side dish, or as a snack.
Rogan Josh is an aromatic lamb dish with flavors of browned onions, various spices and yoghurt. It is usually served with steamed rice and consists of pieces of lamb or mutton braised with gravy flavored with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon).
Vegetarian Pongal is a rice lentil dish that is often prepared in south Indian homes as an offering to the goddess. But it is also a comfort food that is very easy to digest.
Biryani more famously the Hyderabadi version, is prepared in the form of kachay gosht ki Biryani and dum ki Biryani. This all time classic needs no explanation.
Xit Codi meaning curry rice is the deliciously tangy fish curry made with special spices, served with steamed rice or roti.Fish Curry is a special dish of Goa.
Litti Chowkha is baked from wheat flour dough, stuffed with a mixture of roasted gram flour, spices and lemon juice, and served with chokha (baked and pulped vegetables).
Arguably South India’s most renowned culinary export, masala dosas are famous the world over. A sort of Indian pancake, dosas are made from a thin batter consisting of rice, flour and lentils.
Synonymous with Delhi street food vendors, chaat is one of India’s most delicious savoury snacks. The name derives from three Hindi words meaning ‘a delicacy,’ ‘licking one’s fingers’ and ‘to devour with relish’ and this dish truly does live up to its heritage.
Stuffed parathas are seen as the breakfast of champions in northern India. The word paratha derives from the Sanskrit word atta meaning ‘layers of cooked dough,’ and this dish lives up to its moniker. After leaving the dough (or atta) to rest overnight, parathas are made by cooking the dough on a tava before shallow frying.
Hailed as the regional dish of northwest India, the Gujarati delicacy dhokla is a savoury vegetarian snack made of rice and split chickpeas. It’s tastier than it sounds – Gujaratis eat it for breakfast or lunch, and sometimes even as a snack or side dish.
We’ve cheated a little bit here, as the term barfi can be used to describe any number of Indian sweets. The most traditional type though is milk barfi. Predictably, these milk-based sweets are made from milk powder, condensed milk, ghee and cardamom powder.
Kolkata is synonyms with Rasgulla but did you know, Kolkata cuisine also has numerous other traditional sweets in its menu that are fingerlicking good.
PMysore Pak is the next big thing about Mysore after the Mysore Palace and it is totally worth it. The mouthwatering sweet is made from ghee, sugar, and gram flour and simply melts in the mouth.
Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.
The most important dish in Chennai cuisine is the Idli Sambar. In a way, this dish represents all the cultures of south india where idli, dosa, and vada, and sambar are staple dishes.