RAJASTHAN

            Rajasthani food has been influenced by the dearth of vegetables and water in this arid state. The hunting expeditions of the rich and the lifestyle of local warriors has given rise to a whole range of innovative dishes and ingredients that can last for several days. The use of dried lentils, beans, milk and buttermilk is common in cooking. Oil and red chillies help preserve the food and reduces the need for water. Each region of Rajasthan has its own trademark dish.

FAMOUS FOODS:

1. Dal baati churma

                   This is the state's classic signature dish. Baati is hard, unleavened bread cooked in the desert areas of Rajasthan. Baati is prized mainly for its long shelf life, plus it requires hardly any water for its preparation. It is always eaten with dal (lentil curry). The dal is made of lentils while churma is a coarsely ground wheat mixture crushed and cooked in ghee and jaggery or sugar.

2. Gatte ki subzi

                   Most of Rajasthani cusine came to fruition as a result of the arid conditions. For this dish you don’t need any fresh vegetables and that’s its speciality. This curry is made with gram flour dumplings (steamed and lightly fried) and tangy gravy made up of tomato, buttermilk and spices. It’s best enjoyed with rotis (Indian flat bread) and rice.

3. Laal maans

                  In this predominantly vegetarian state, the most famous non-vegetarian dish is laal maans. Laal maans literally means ‘red meat’ and the dish got its name because of its red color. Traditionally, laal maans used to be made with wild boar or deer. Today, it consists of marinated spicy mutton curry cooked on a low heat in a fiery sauce of red chillies, garlic paste, sliced onions and curds. A must-try for meat eaters.

MAHARASTRA

             The world-famous pav bhaji to the delicious poha, Maharashtra Food has a lot to offer. Food of Mahrashtra of Maharashtrian cuisine can be broadly classified into two styles- Konkan and Varadi. Konkan being from the coastal region has influences from Goan, Saraswat, Gaud and Malvani regions. Varadi cuisine, on the other hand, belongs to the Vidarbha region. Some spices like Goda Masala, Kokum, Tamarind and Coconut are essential ingredients in the Maharashtrian kitchen. Maharashtrian cuisine is considered to be very diverse as the flavours and spice levels differ in different parts of the state.

FAMOUS FOODS

1. Pav Bhaji

             Amchi Maharashtra food is incomplete without this dish which has come to be synonymous to the state! Fresh and thick slices of bread, smothered in butter served with a delicious mix of moderately spiced vegetables. This lip-smacking dish has won the heart of every Indian!

2. Vada Pav

               Vada Pav can easily be called the Indian version of a burger! A delicious, spicy, deep-fried patty made of potato is squeezed between a thick slice of bread, similar to a burger bun. Between the vada (patty) and pav (bread) a spicy mix of spices and salt is sprinkled and garnished with a fried, salted green chilli. Sounds perfect, isn't it? It's an all-day snack and is extremely popular among Maharashtrians. It is very economical, filling and easily accessible. Another popular offshoot is the Bhajiya Pav, which has batter-fried onions instead of the patty.

3. 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!

JAMMU AND KASHMIR

         Jammu & Kashmir boasts being flavoursome and diverse. The union territory with its variety of dishes makes an excellent destination for culinary tourism and attracts food lovers from around the world

          The food of Jammu & Kashmir can be divided into two- Jammu Cuisine and Kashmiri Cuisine; each of which is unique in their own way.The Kashmiri food is further categorized into two - Kashmiri Pandits/Brahmins Cuisine and Kashmiri Muslim Cuisines. While the Pandits use generous quantities of curd along with asafoetida and ginger in their food, Muslims use all these ingredients in liberal amounts for food preparations along with ginger and garlic. However, one can find some commonality between the cuisine of Jammu and Kashmir regions.

Traditional Dishes in Jammu Region

                   In Jammu, the dishes of Dogra cuisine are quite popular. This region is famous for rajma chawal, with rajma (kidney beans) being a local crop. Dishes like Ambal, Khatta Meat, Kulthein Dal, Dal Patt, Maa da Madra, and Auriya mark the prominence of Dogra cuisine in Jammu. 

The other traditional dishes that are a must-try in Jammu Region are Morel (Gushi) Palov, Madra (lintel cooked in curd), Oria (Potato/Pumpkin in mustard sauce), Maani, Khameera, Katha Meat (Sour Mutton), Shasha(raw mango chatni), Kasrod and Timru-di-Chatni,Shiri Pulav, and Mitha Bhat (Sweet Rice).

As desserts, Jammu offers dishes like Chocolate Barfi, Sund Panjeeri, Patisa for food lovers You cannot overlook the street food of Jammu comprising Gol Gappas, Kachaalo, Gulgule, and Rajma Kulche.

Traditional Dishes in Kashmir Region

                      The beautiful valley of Kashmir reflects a rich influence of Persian, Central Asian and Afghan food in its cuisine. In Kashmiri cuisine, spices like cardamom, cinnamon, fennel, and cloves are used, making the food delectable and aromatic.

The highlight of the Kashmiri cuisine is Wazwan, a collection of 32 veg and non-veg dishes. Wazwan is considered a mandate in every celebration, be it weddings or any other significant events.

Some of the important dishes in Kashmir are Tabakhmaaz, Shab Deg, Dum Olav/Dum Aloo, Aab Gosh, Goshtaba, Lyader Tschaman, Runwagan Tschaman, Riste, Nader ti Gaad, Herath, Novroze, Yakhni, and the widely acclaimed Rogan Josh.

The valley is also famous for its bakery tradition, and thus you can find here various kinds of bread. Tsot and tsochvor, sheermal, baqerkhayn (puff pastry), lavas (unleavened bread) and kulcha are some popular bakery items in Kashmir. The locals of Kashmiri are also fond of tea; hence, Kahwa and Noon chai/Sheer Chai comes into the picture.

KERALA

               Foreign influence on the cuisine of Kerala is marked, with each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. The Moplah cuisine of the Malabar region has a distinct flavour, borrowed from the traders who regularly visited the region. Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger. The Portuguese introduced cassava, now widely eaten in Kerala. The region is also famous for its Sadhya, served at the Hindu festival Onam and consisting of boiled rice and a host of vegetarian dishes on a banana leaf. Kerala cuisine also features a lot of sea food like fish, prawns, mussels and crabs because of its long coastline.

FAMOUS FOODS:

1. Puttu and kadala curry

                 This is a breakfast staple eaten all over the state. Puttu is a cylindrical steamed rice cake cooked in a mould with grated coconut. It's usually served with kadala curry, a dish of black chickpeas made with shallots, spices and coconut milk, that can also be served with ripe bananas and grated coconut.

2. Appam with stew

                 Appam is a Keralan staple made from fermented rice flour and coconut milk. It’s similar to a thin pancake with crispy edges. These crepe-like bowls are made from fermented rice flour, coconut milk, coconut water and a little sugar. Ishtu or stew is a derivative of the European stew and consists of coconut milk, cinnamon, cloves and shallots, eaten with appams. The stew may also feature mango pieces, vegetables, chicken or lamb. The addition of aromatic whole spices, ginger and fresh coconut milk enhance the natural flavor of the vegetables. The crucial ingredient is fresh coconut milk, which lends a sweet flavor.

3. Karimeen pollichathu (fish)

                   This is one of Kerala’s traditional delicacies. Karimeen or pearl spot fish is a speckled fish commonly found in the backwaters of this state. This is traditionally a Syrian Christian delicacy but has become part of Kerala’s rich cuisine. Pearl spot fish is marinated in a mixture of lemon juice, red chillies, and other ingredients, wrapped and baked in plantain leaves, giving it a unique flavour.

GOA

        Goa is located on the west coast of India, along the shore of the Arabian Sea, Goan cuisine is dominated by spices and flavours. The staple food of Goa is rice and fish curry. Most of the dishes incorporate coconuts, rice, fish, pork, meat and local spices like kokum. The cuisine of Goa is mostly dominated by seafood which includes shark, tuna, pomfret, and mackerel fish. Goa was a Portuguese colony prior to 1961, and hence, the Portuguese influenced most of their food.

FAMOUS FOODS:

1. Goan Fish Curry

            

              Goan fish curry or the Xitti Kodi is the staple diet of every Goan making it a famous food of Goa. The Goan fish curry is loaded with various spices along with coconut. Raw mango is also used to give the dish a tangy flavour. The main ingredients of the dish are a decent-sized Pomfret and raw mango. Instead of Pomfret, Kingfish may also be used. This Goan dish is served along with rice.

2. Chicken Cafreal

              Cafreal chicken is a spicy green coloured dish that will leave your mouth watering. Grinding green chillies, herbs and various spices together make the masala for the chicken. Then, the chicken is mixed with this masala and fried. This Goan dish does not require anything on the side but it may be served with salads.

3. Goan Pork Vindaloo

              'Vin' comes from the word vinegar and 'ahlo' means garlic in Portuguese. It is said that this Goan food was previously called Vindahlo but because of the use of potatoes, folks started calling it Vindaloo (aloo means potatoes). The dish consists of pork, onions, chillies, garlic along with Vinegar and other spices. Masala is prepared using the chillies and other ingredients and is then mixed with meat and vinegar. This mixture is stored overnight. The dish is then friend using onions and other herbs.

4. Chicken Xacuti

              Chicken Xacuti consists of poppy seeds and Kashmiri red chillies. This is yet another Portuguese influenced famous Goan food. The Goan curry consists of chicken, potatoes, onions, coconuts, chillies, and other spices. Kashmiri chillies are specifically used as they give intense hot flavour and also give colour to the dish. This is one of the most popular Goan Food.

DELHI

                    Delhi is the capital city of India that contributes to its rich heritage and lip-smacking cuisine. If you ask a Delhiite then they would tell you about the rich diversity of cuisine Delhi has. From Chandni Chowk to Majnu Ka Tila, the diversity in food and the culinary delights will leave you in awe. You would find pocket-friendly famous street food in Delhi to posh fine dining; you can get your hands on everything that you like. You might not belong to Delhi, and you might want to try the extraordinary range of traditional food of Delhi and considering that, we will not leave you feeling left out. With the exquisite range of food that pleases your teeth and gets you tizzy, we have covered such famous food of Delhi. So, without delay, let’s dive into the culinary range of the melting pot of various cultures and races in this blog.

FAMOUS FOODS

1.Chole Bhature

       Another most popular and Punjabi traditional food of Delhi is Chole Bhature. Well, now you might find it in many places, but Delhi still has the originality that you cannot find everywhere. The piquant and tangy taste of chickpeas made in online tomato gravy along with ball-shaped all-purpose flour puri makes it a delightful, rich delicacy to try. Many restaurants across the capital serve this famous food of Delhi. So, another thing to try is Chole Bhature.

2.Doughnuts

              This decadent dessert with a beautiful appearance has been a part of elite cuisine. Today also, elites love to have doughnuts and macrons more than anything else in the desert. But you can also try this famous delicacy and enjoy the bread type texture adorned with different creams and toppings. 

3. Aloo Ke Kulche And Chole

        The savoury taste of this traditional food of Delhi might bring tears to your eyes but, you will crave more. You can find people selling it in small shops, but the taste will be mouth-watering. So, keep everything aside and try this famous food of Delhi – Aloo Kulcha and Chole along with tangy pickle and lassi if you like.

KARNATAKA

           Karnataka’s cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra. However, the flavours change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of Bath. North Karnataka food is much spicier in comparison to the other parts of Karnataka. Food grains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. Traditionally, meals are served on a banana leaf.

FAMOUS FOODS:

1. Neer Dosa - Authentic Karnataka Food Item

The word 'neer' means water in Tulu language. Neer dosa is a very famous dish that consists of rice dosa. To make the dosa, rice is to be soaked overnight for a few hours in the water, and no fermentation is required. Since rice is easily available in Karnataka, Neer Dosa is found at many places and restaurants. Neer dosa is served with chutney, curry or sambar.

2 .Korri Gassi 

Korri means Chicken and Gassi means curry. For this curry, succulent pieces of chicken are cooked with spices and ground fresh coconut. This is a famous Mangalorean recipe. It is usually served with set dosa, neer dosa or roti at the side.

    

3. Kundapura Koli Saaru

Kundapura Koli Saaru is another style of Chicken curry and is very popular on the Mangalorean coastal region. The gravy of the curry is made from onion, garlic, ginger and other spices along with coconut milk. The curry is perfect to have with neer dosa, roti or even rice.

4. Mysore Masala Dosa

The Mysore masala dosa is another form of dosa with chutney or paste applied to it. It is a crisp dosa with red chutney and mashed potato filling in it. The dosa is served with white and red coconut chutney along with sambar.

5. Allugedda

Allugedda is a dish of potatoes mashed with tomato, onion and black gram. They are usually served as a side dish with dosa or rice. Allugedda can be prepared as spicy and hot as one's preference.