India is a diverse nation, and among its 28 states and 8 union territories, each state has its own unique cooking style, taste, unique and famous recipes and history behind those famous Indian dishes. The cultural legacy of each state has its own food culture, authentic style and every food remains with its own taste. It would be extremely out of line to decree any one specific state to have the best food in India. From the spiciest of coastal line curries to the blandest dishes, each state has such strikingly various contributions that it is practically similar to meeting up local people and ended up having local cuisine in local style. In India, the culinary gastronomical richness of every single state can be measured by evaluating its cuisine. So at everycornerofworld, I give you a peek into famous Indian dishes from the various states of India with their origin and values penned by different authors.
Dal Baati Churma is an authentic Rajasthani dish that is cherished and venerated by local people and it’s not just the food but the way it’s eaten that also reflects the culture and heritage of Rajasthan. The King of Mewar invented the possibility of the one of a kind blend of dry baatis with spicy dal and crumby sweet churma. Bit by bit with time, a few varieties were made in the dish in order to add their own flavour to the delicacy.
Today Dal Baati Churma is one of the remarkable Rajasthani indulgences, presented with affection in the most part of the state. The combination of every possible nutritions at one meal is not only healthy but delicious too.
Take atta in a bowl. Mix well the ingredients salt, baking powder and 1/2 cup of desi ghee. Add sufficient water and prepare a stiff dough. Preheat oven to 180°C. Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it.
Press them slightly Place the tray in the preheated oven and bake at 180°C at least for 10-15 minutes. It may take fifteen minutes to half an hour. Serve it hot with a bowl of ghee to soak baatis and Rajasthani daal.
Put all the daals in a pressure cooker. Add turmeric powder, salt and 4 cups water. Put the lid on and cook under pressure for 1-2 whistles. Heat oil in a non-stick pan, add cumin seeds and sauté then add cloves, dried red chillies. Add asafoetida, ginger paste and tomato and mix well. Sauté till the tomato turns pulpy. Add cumin powder, coriander powder and red chilli powder. Add ½ cup water and sauté till oil separates.
Add the cooked grams and sufficient water and mix well. Add garam masala powder, a little salt and coriander leaves and mix well. Cook for 3-4 minutes on medium heat. Pour the daal into a serving bowl, garnish with chopped coriander leaves and serve hot with Baati
To prepare churma recipe, take a large bowl and add wheat flour in it along with semolina. Mix well and then add 4 tablespoons of ghee in the mixture, and crumble the mixture using your hands. (Note: You can also use jaggery powder instead of sugar for a better taste.) Next, pour milk/water in batches in the wheat-semolina mixture and knead into a dough. Once the dough is formed, cover with a cotton cloth and keep the dough aside. When the dough is hard enough, place it on a flat surface and divide it into small equal parts in balls. Take a ball in your hand and press it lightly between your palms to flatten a bit. Repeat the procedure. Now, put a frying pan on medium flame and heat oil in it. When the oil is hot enough, carefully drop churma balls in it and deep fry them.
When balls turn crispy and golden brown in colour, switch off the burner and put them on a paper towel or an absorbent paper to absorb the extra oil. Now, take a grinder and add the fried balls to it. Grind the churma to get a smooth powder mixture.
Every winter vacation, I spent in Lucknow, my mornings would start with listening to azaan and devouring the magical Makkhan Malai, as early as 0600 in the morning. My eyes would open with the bicycle’s tring tring but close automatically with the very first spoon of Makkhan Malai my granny would buy from the cycle-wala hawker. One spoon full in mouth and I am in heaven (I am sure that’s pretty much heaven feels like). Makkhan Malai is like air. It looks solid but once it reaches inside mouth, it just vanishes somewhere mysteriously only leaving the feeling of being bowled over by the dessert.
Makkhan Malai is nothing but a mystical dessert which is made only in winters, in the morning dew. When I was first told that this sweet delicacy has the contribution of morning dew, I was greatly surprised.
Makhan Malai or so it is popularly known is also called Malai Makkhan, Malaiyo and Nimish. Prepared in many parts of Uttar Pradesh but especially in the cities of Lucknow, Kanpur and Varanasi, Makkhan Malai is native to the old city charm. It is something people would come to relish on from different parts of India and the World even. No one can escape the mysticism of this royalty in dessert or so I like to call it. Served in leaf bowls, it takes overnight to prepare the dessert, wherein the preparation starts a day before with the boiling of cow milk in a huge pot. Fresh cream is then added, and the milk is boiled again. Later the assemble is allowed to cool under the sky for 7 to 8 hrs. The main collaborator is morning dew. Exposure to dew is what completes the process. The dew-exposed milk is churned for around 3 hours early morning. The final dessert additionally contains sugar, yellow colour and cardamom powder for the flavour. Some also top the dessert with edible silver leaf (silver vark/barak) and pista which is optional. Visit Lucknow and start your day with this mildly sweet, not at all heavy (don’t go by the name), relishing dessert and thank me later. Winters only.
About Stuti Shrimali & blog: Stuti is from India, a Civil Engineer living to challenge and break stereotypes, setting her own rules and following them rigorously. Enthusiastic about little things life offer, she is a believer who advocates equality and that freedom to choose is a fundamental right of every individual. She is always keen on exploring different places, culture and food and documents her explorations on her travel blog, Me and My Suitcase. Blog link: www.meandmysuitcase.com
The cuisine of Bengal is as authentic and distinct as the state itself. Most Bengalis are foody people. Their daily range of platter in traditional Bengali lunch varies from a particular bitter (or bitter-sweet) dish followed by some starter fries (that can be veg or non-veg ) with “dal” which again followed by the main side-dish comprising of fish/meat curry and finally concluding the meal with sweet chutney of mango/tomato.
According to my observation, the most popular Bengali delicacy is “shukto/sukto”, a bitter-sweet medley of vegetables. All Bengalis in almost all the occasions(from naming ceremony to marriage ceremony to funeral food) and irrespective of the fact whether he/she is a “fish-tarian” or vegetarian enjoys this sumptuous platter which is always served at the beginning of the meal and goes best with white steam-rice.
Portuguese cuisine had a significant influence and was quite prominent along the shores of Bengal. During their rule in India, the Portuguese used to prepare a similar dish using locally available ingredients, such as the bitter gourd. They used it to prepare a cuisine that worked as a mouth freshener combined with a couple of other vegetables. The dish evolved and stayed after the Portuguese left. The Bengalis made it their own with the addition of milk, Lentil dumplings or “dal-er-bori”, and their favourite mustard seeds and oil. That became Shukto.
To prepare Sukto, apart from Bitter gourd, a variety of other vegetables like potato, brinjal, drumsticks, raw banana, raw papaya, sweet potato, beans are also needed. On a wok heat, a tablespoon of mustard oil put a teaspoon of “panch-phoron” (a proportionate mixture of 5 spices- cumin, nigella, aniseed, mustard seed and fenugreek) and wait till you smell all the spices. Fry all the diced vegetables except the bitter guard in this oil. To it put a spoonful each of ginger paste, a paste of “Radhuni” or wild celery seeds, the paste of Poppy seeds and salt to taste. Add a little water and cover it till it is almost cooked. Finally, add a half cup of milk and the separately fried bitter-guard pieces to it. Just before serving add ghee and Fried “dal-er-bori”. “Dal-er-bori” is another interesting ingredient of sukto which enriches its taste.
Sukto is extremely healthy and full of vitamins as eight to nine varieties of vegetables are used in this recipe. And it is soothing too, especially to beat the intense heat of summer. “Radhuni” is a must-use ingredient in this recipe as it keeps our stomach healthy during summer days.
About Soumita Sinha A teacher by profession. Mother of two kids. She loves to travel and paint. She loves nature especially water bodies. Non-experimental regarding food but loves to eat Indian and Chinese. She is a Bengali from Kolkata but out of her city of joy for the last 14 years.
This dish probably originated in Multan ( now in Pakistan ), it is one of our favourite dishes at home, the best place to try some authentic taste is at – Multani Dhanda – Moth Kachori Wala. It is a killer combination that can mesmerise your well-developed travel palette.
This is how I make it at home 🙂
Boil them in a pressure cooker, soaking over-night help. Boil the 1 cup of daal with 4 cups of water and pinch of salt for about 15-20 minutes approx 4 whistles.
Heat ghee in a pan and add onions, ginger, and garlic. Saute for a few minutes. Stir and add the ground masala, salt, and amchoor powder and let it cool down. Add the tadka to the daal and wait for it to marinate.
In a mixing bowl add flours, salt, & oil. Knead properly to make a consistent dough, let it rest for 30-40 mins
Make small balls(pede) and roll to make small rotis , prick with the fork and deep fry until crispy.
Into the serving bowls or plate crumble two or three kachoris, add the hearty amount of moth daal, garnish with sonth and pudina ki chutney, chaat masala, lemons. And garnish with chopped tomato, onions, green chilli and coriander leaves.
About Stuti Arora She has been in the business of brand design for the past 14 years, with extensive experience in art installations and brand-oriented packaging and signage design. Presently working on her new venture Say Hey to Art, an art archive for artists, with the sole purpose of making the world a better place with art. www.sayheytoart.com
If you are visiting famous places in Gujarat, must savour the delicious food of the state. Being Gujarati and Especially ‘Surati’ its sin if you can’t cook ‘Undhiyu’ well! I know, Gujarat is famous with Khaman dhokla and Thepla but it is equally famous for its colourful festivals and the festival of Uttarayan is celebrated with Undhiyu-Puri all over Gujarat. Being a winter delicacy, it is made with lots of seasonal vegetables, loads of Garlic and the joy of smell that wafts through the kitchen!
Basically ‘Undhiyu’ derives from the Gujarati word ‘Undhu’ means ‘upside down’ and it is traditionally cooked from upside down in the earthen pot. But nowadays it is cooked in a Pressure cooker still preserving the flavour. The main ingredients of Undhiyu involve Surati Papdi, Lilva(Tuver) and Methi (Fenugreek) leaves. Other vegetables involve are Brinjal, Potato, Green Peas, Sweet Potato and Yam. Also, few bananas are added to make it sweet and spicy. No Undhiyu is complete without muthiyas or fried dumplings made with gram flour and Methi leaves.
Mix finely chopped fenugreek leaves and besan with a pinch of Baking Soda, Turmeric Powder, Red chilli powder, Cumin powder and salt as required.
Mix it well and add the water, make round dumplings with it. Cook it by frying in a Pan at slow flame.
In a Bowl, Mix finely chopped fenugreek, Coriander leaves, crushed Papadi dana, crushed Peas. Add Ginger Mirichi Paste into it. Finally add chopped Garlic, chopped Green chillies, sesame seeds and salt as required. Mix all the ingredients well. You can add lemon juice or sugar as per your taste, it’s optional.
Now Crisscross Potatoes and Brinjals, stuff Masala in it. The remaining stuffing masala keeps aside to use as a gravy.
In a Pressure Cooker heat the Oil and sauté all the vegetables- Papadi, Lilva, Potatoes, Brinjals, Peas and Yam. Later add stuffed Potatoes and stuffed Brinjals. Add the remaining green Masala, then add Bananas and Methi Muthiyas as it breaks easily. Add 1 cup of water or as required. Now remove the whistle of the Pressure Cooker and cook it over a slow flame for 8 to 10 minutes. Serve hot with Puris and Jalebis.
About Mayuri Patel Mayuri Patel, Surat-based Female traveller who shares her experiences on her travel blog fernwehrahee Website:https://fernwehrahee.com
Naga cuisine is incredibly unique in the flavours and meat they use. The Naga mircha – or ghost pepper – is an extremely hot chili that is often used in most dishes. In terms of meat, pork and Mithun are the most commonly consumed meats across Nagaland. One such common dish is the pork with bamboo shoot, which is a sort of comfort food in Nagaland, readily available even in the remotest regions of the state. Call it the rajma chawal of Nagaland if you will! Traditionally called Thevochii Kese, this dish finds its root in the Angami tribe of Nagaland mainly located around Kohima and Dimapur districts. But it has now gained popularity across the state and can be found readily everywhere. This dish comprises of slow-cooked pork belly mixed with bamboo shoot and ground Naga Mirchi and garlic. This masterpiece of aromas has the perfect blend of the tenderness of the pork meat and the crunch of the bamboo shoots. Served piping hot with on a bed of steamed rice
and a side of boiled leafy vegetables, one could eat this dish day after day and yet not grow tired of it. It is simply that good!
About Avantika Chaturvedi, Avantika Chaturvedi is a 20-something solo backpacker who loves to travel slow and sustainably. Remote, offbeat places are what attract her the most and she loves to learn about various cultures and traditions while making memories with locals. Blog:https://waywardwayfarer.com/
Puliyodarai, Puliyogare or Tamarind Rice has many names. Chintapandu Pulihora in Telugu is undoubtedly the crowd favourite festive food of Andhra Pradesh. The significance of Tamarind rice is evident from the fact that it is often served as prasadam in temples. Whether it an ideal Andhra lunch or a festival day, families are always excited about preparing Pulihoro rice. This is also a way of passing on authentic food and recipes to the next generation. This rice dish is flavorful, aromatic and irresistibly delicious. Puli means tangy and that confirms the use of tamarind. The balance of tanginess, sweetness and crunchiness is very important for a good Pulihora preparation. So, it’s important to get the Puliogare paste i.e. Pulihora Pulusu right first. Then follows the use of jaggery and condiments. What adds to the deliciousness of the rice is the dramatic addition of spices, roasted peanuts and aromatic curry leaves it. The ingredients and recipe of Andhra Pulihora are different from the ones we get in Tamil Nadu and Karnataka. In Andhra, almost every adult has childhood memories associated with Pulihora rice. The fragrance and the taste in each family are passed through many generations. The youngsters and kids love to have it for breakfast or snacks. For an authentic flavour, the ladies of the house love to make it from scratch and avoid using mixtures available in stores. Tempered rice, tamarind pulp, mustard seeds, cumin, jaggery, roasted sesame seeds powder, dry chilli, ginger, curry leaves, chana dal, roasted peanuts are some of the important ingredients. It’s good to have slit green chillis, ginger, asafoetida for additional flavours. Pulihora may be relished plain or with dal and plain yoghurt. It is often served with ‘vadiyalu’ ( rice or potato chips).
About Manjulika Pramod Author of ‘Kaleidoscope of Cheer and Hope’, travel writer, hobby artist and a telecom engineer. She owns a blog called ‘PENDOWN’, where she chronicles her experiential travel tales of India and abroad. http://www.manjulikapramod.com/
If you want to taste authentic Kashmiri cuisine, then yoghurt-based lamb curry akka Yakhni would be your hot preference. Yakhni is flavoured with mawal flowers, black and green cardamoms, onion paste and dry mint leaves and aromatic fennel seeds. Try it with well-cooked rice, pulao, biryani, naan and even roti and parathas to enjoy the true flavour of this delicious Kashmiri dish.
Wash and clean the mutton and keep aside. Pour some hot water over the mutton and allow it to rest for 5-7 minutes. Now, throw the water away and wash the mutton again.
Heat ghee in a deep bottomed pan. Add bay leaf, cinnamon, cardamom, clove, whole red chilli and cook on low flame till the spices begin to crackle. Ensure that you add the whole red chillies towards the end otherwise, they will turn black.
Now add mutton, turmeric,salt and saute for 5-7 minutes on medium flame. Now reduce the flame and cook covered till the mutton softens and is fully cooked. You can add a little water if you feel. Whip the curd with a pinch of salt and add it to the mutton. Ensure that the mutton is uncovered and the flame is at the lowest. Now powder the fennel, mix it with dry ginger powder and add it to the mutton. Add red chilli powder and cook till the mixture thickens. Now dissolve saffron in milk and add it to the mutton. Stir for 2-3 minutes, remove from fire and serve hot.
Dhuska or Dushka is a well-known pan-fried famous food of Jharkhand. The ingredients of the dhuska are powdered rice, chana dal (powdered) and boiled potatoes. The bread is then fried deeply. It is frequently presented with any sauce or chutney but traditionally It is served with ghugni.
Wash and soak rice and channa daal together in water for 8 hours or overnight. Drain the water and grind the soaked daal with water to batter consistency. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter.
Heat oil in a pan. When the oil is hot, pour the batter directly to the oil with the help of ladle. The mixture automatically spreads and puffs up like poori. Deep fry both sides till it changes its color. Transfer and place it on the paper towel to remove excess oil.
Dalma is one of the most popular dishes of Orissa, it is eaten regularly as well as during the festivities. This dish is the part of Puri Mahaprasad, so one can easily understand its significance and popularity. Just like the dish, its history is pretty interesting. Savaras the powerful tribe of ancient Kalinga, introduced this dish. King Indradyumna from the Ganga dynasty, built the Puri temple, there were 30 dishes served in the Prasad during that time. Dalma also constituted a part of this Prasad. Previously the dish was sweet, but with time it originated and took the shape, as we see it today.
It is a very healthy and filling dish, with little or no use of oil. I was amazed to learn it looked similar to Sambhar, though the tamarind was not part of the ingredients. The basic ingredients are chana daal and vegetables like eggplant, arbi, pumpkin, raw papaya, etc. And the daal that is used is the chana daal, along with Indian spices. In a pressure cooker put the daal and the vegetables together. Also apply salt, turmeric powder, and chillis to it. Give it 2 whistles, once the cooker cools down you can add lime and have your Dalma with rice. Else, take a pan put little oil add cumin seeds to it along with coriander powder,garam masala, tej pata, amchoor, and after some time put your Dalma into it. Let it simmer for a few minutes, and soon it is ready for consumption.
About Ramya Mishra: She carries over 14 years of experience in Brand and Product Development. She is today’s leading communication expert especially in the field of hospitality. In her work experience, she has served both agency and client. She has designed a communication strategy for corporate and human brands at the National and International levels. She is an expert in Content Development, Media Management, Crisis Management, Digital PR, Internal Communication, and External Communication. She is also an active blogger and published author. She frequently writes on human interest stories, travel, books, etc. Blog : https://www.gypsyonexploration.com/
Bebinca, known as bibik or bebinka, is a type of pudding and a traditional Indo-Portuguese dessert. Traditional Bebinca has seven layers. The ingredients include flour, sugar, ghee, egg yolk, and coconut milk and coconut for garnishing. It is very popular at the time of Christmas. It is preserved for a long time and very delicious in taste and is one of Goa’s famous cuisines.
Mix the coconut milk, flour, sugar, nutmeg and egg yolks and make a batter. Grease an ovenproof dish with a spoon of melted butter, pour 75 ml of batter into the dish and spread in a proper layer. Bake till golden brown.
Spread a spoonful of butter and pour another 75 ml of batter over it and spread again properly. Bake and repeat this until all the batter is used up. Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.
There are so many cuisines and so many dishes from different states and each and everyone has their different significance with individual authenticity. Let me know in the comment section if you wanna add any unique cuisine with their representation.