"There is no sincere love than the love for food", quoted George Bernard Shaw. This quote is appropriate for all the food lovers in the Indian Women Circle group, that I am proud to be a part of.
India is known for its diverse culture, flavours and taste. From spices, vegetables, ingredients and little details, they differ from state to state, region to region. In this post, I would like to highlight one recipe from each state of India. Being a vegetarian, this post only consists of all vegetarian recipes. I have come up with this list after reading various related articles on this topic.
When it comes to flavours, India is mainly divided by geography and the taste and recipes are common for each region namely, north, south, east and west.
- Jammu & Kashmir: Dum Aloo
- Ladakh: Momos, Thukpa
- Uttrakhand: Aloo ke Gutke, Jhangora (millets) ki, Kheer
- Uttar Pradesh: Kebabs, Biryanis
- Jharkhand: Thekua, Pua, Pitta Marua-ka-roti,
- Sikkim: Gundruk Soup
- Manipur: Sana Thongba (Paneer Curry)
- Nagaland: Rice Beer and Cherry Wine
- Assam: Vasam Laska Recipe
- Arunachal Pradesh: Hakka Chinese Cuisine & Apong (Local Beer),
- Meghalaya: Jadoh, Kyat (Local Beer)
- Bihar: Litti-Chokha, Sattu Paratha Khaja
- West Bengal: Alur Dum with Lucchi, Rosogulla, Mishti Doi
- Tripura: Chakhwi
- Mizoram: Panch Poran Tarkari
- Puducherry: Vendakkai
- Andhra Pradesh and Telangana: Hyderabadi Biryani, Mirchi Salan, Ghongura Pickle Korikoora
- Orissa: Pakhala (Fermented Rice) served with fried vegetables
- Tamil Nadu: Appam, Dosai, Idli, Sambhar, Rasam, Pongal
- Kerala: Avial, Malabar Parotha Payasam
- Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti
- Goa: Vindaloo
- Maharashtra: Misal Pao, Thalipeeth, Vada Pao
- Madhya Pradesh: Lapsi, Bafla, Bhutte ki Khees
- Gujarat: Thepla, Dhokla, Khandvi, Handvo, Panki, Undhiyu
- Chattisgarh: Muthia (Steamed Dumplings)
- Rajasthan: Dal-Bati-Churma, Gatte ki Sabzi
- Delhi: Chaat, Paranthe, Chole Bhature
- Haryana: Rabadi, Bajre ki Khichdi, Cholia, Chaach-Lassi, Kachri ki Sabzi
- Punjab: Dal Makhni, Makke di Roti-, Sarson da Saag, Chana Bhature,
- Himachal Pradesh: Chana Madra
- Andaman & Nicobar Islands: Dosas Sambhar and Coconut Stew
To conclude, Indian culinary diversity is a well-balanced symbiosis of spices and herbs, offer mouth-watering dishes, with health benefits.
Hope you enjoyed this read. You can check some of these recipes on my blog @All things Nice!
Please share detailed recipes/pictures in case you try any and tag us on Facebook on All things Nice! and Indian Women Circle page.
About me
I am Ishita Asher Iyer, a Gujrati from Mumbai married to a Tamilian (explains the love for food). I am a media analyst by profession, mom of two and a wife to a loving husband. I started my culinary journey in 2015 and have been a passionate home cook and blogger, documenting my kitchen experiments and trying new cuisines and recipes from different cultures. No matter how many dishes I make, coming back to Indian food is coming back home!
Image courtesy: Google
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