Must-Try Indian Dishes from 29 States of India

 

India is a land of incredible cultural diversity, where every state has its own unique traditions, vibrant communities, and mouthwatering cuisine. Among its many treasures, food stands out as a unifying thread that brings people together. For food lovers, India offers a world of flavors to explore. Here’s a list of 29 must-try Indian dishes, each representing the essence of one of India’s 29 states. Get ready to take a flavorful journey through the country’s culinary heritage!

Misal Pav – Maharashtra

Misal Pav is a beloved street food from Maharashtra, known for its bold, spicy, and tangy flavors. Originally hailing from Pune, this dish has won hearts across the state and is enjoyed as a breakfast, snack, or even a hearty brunch.

The star of the dish is a spicy curry made from sprouted moth beans (matki), which is topped with farsan (crunchy savory mix), fresh onions, and cilantro. It’s served alongside soft, buttery Pav bread, making it a wholesome and satisfying meal. In Mumbai, you’ll often find Misal Pav served with a dollop of yogurt to balance its fiery heat.

While it’s traditionally a breakfast dish, Misal Pav is savored by Maharashtrians at any time of the day. Its perfect blend of spice, crunch, and softness makes it an irresistible choice for anyone looking to explore the authentic flavors of Maharashtra. Whether you’re a street food enthusiast or just curious about regional Indian cuisine, Misal Pav is a must-try!

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Makki Di Roti & Sarson Da Saag – Punjab

Sarson da Saag and Makki di Roti are iconic dishes from Punjab, a state renowned for its robust and flavorful cuisine. Makki di Roti, a flatbread made from maize flour, is a staple in Punjabi households and reflects the simplicity of traditional cooking.

Paired with Sarson da Saag—a creamy, spiced curry made from mustard greens, spinach, and other leafy vegetables—it creates a wholesome, hearty meal that’s perfect for chilly winters. The dish is often topped with a dollop of homemade butter or ghee for added richness.

To complete the authentic Punjabi experience, enjoy this duo with a tall glass of creamy lassi, a refreshing yogurt-based drink. Sarson da Saag and Makki di Roti embody Punjab’s love for earthy, nourishing, and soul-satisfying food—a must-try for anyone wanting a taste of Punjab’s culinary heritage.

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Kosha Mangsho – West Bengal

Kosha Mangsho is a quintessential Bengali delicacy that’s deeply cherished in every Bengali household. This slow-cooked mutton or goat curry is a masterpiece of rich, bold flavors, crafted with a medley of aromatic spices such as cloves, cinnamon, cardamom, onions, and garlic. The slow cooking process allows the meat to absorb the spices, creating a curry that’s perfectly balanced with a hint of sweetness and a robust, spicy kick.

Traditionally, Kosha Mangsho is served with steamed rice or luchi, a soft and flaky fried flatbread, making it a comforting and indulgent meal. Its luscious texture and deeply layered flavors capture the heart of Bengali cuisine. If you’re exploring the culinary treasures of Bengal, Kosha Mangsho is a dish you simply can’t miss!

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Dhokla – Gujrat

Dhokla is a beloved dish from Gujarat, celebrated for its soft, spongy texture and light, mildly tangy flavor. Made from gram flour (besan) or a mix of rice and split chickpeas (chana dal), this steamed delicacy is not only tasty but also nutritious.

Quick to prepare in about 30 minutes, Dhokla is incredibly versatile—it’s enjoyed as a breakfast item, snack, or even a light meal. Typically served with tangy green chutney and sometimes a touch of spicy chili paste, it strikes the perfect balance of flavors. Garnished with mustard seeds, curry leaves, and grated coconut, Dhokla’s appeal lies in its simplicity.

Loved beyond Gujarat, this dish has become a favorite across India, making it a must-try for anyone who appreciates wholesome and flavorful vegetarian food. Whether it’s tea-time or a casual get-together, Dhokla never fails to delight!

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Rogan Josh – Kashmir

Rogan Josh is a quintessential lamb curry from Kashmiri cuisine, celebrated for its deep, rich flavors and fragrant spices. Counted among the must-try Indian dishes, this culinary treasure from the Mughal era is a favorite among meat lovers and anyone who enjoys bold, warming flavors.

The dish features tender lamb cooked in a flavorful gravy made with yogurt, caramelized onions, and a blend of aromatic spices like cardamom, cloves, and fennel. Despite its indulgent taste, Rogan Josh is surprisingly light, as it relies on wholesome ingredients and traditional slow-cooking techniques.

Paired with steamed rice or freshly baked naan, Rogan Josh delivers a satisfying and comforting meal. Its distinctive taste and vibrant aroma make it a must-try for anyone exploring the diverse flavors of Indian cuisine.

 

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Pongal – Tamil Nadu

Pongal is a cherished dish from Tamil Nadu, deeply rooted in tradition and closely associated with the harvest festival of the same name. Made with rice and green gram (moong dal), this dish is a comforting celebration of flavors and culture.

There are two popular varieties of Pongal: Sakkarai Pongal (sweet) and Ven Pongal (savory). Sweet Pongal is prepared with jaggery, cardamom, ghee, cashews, and raisins, offering a rich, dessert-like experience. On the other hand, savory Ven Pongal is a simple yet flavorful dish, tempered with black pepper, cumin, ginger, and ghee.

Traditionally, Pongal is cooked outdoors under the sun as part of rituals to honor the Sun God, symbolizing gratitude for a bountiful harvest. Often served on fresh banana leaves, Pongal embodies the spirit of togetherness and celebration. Whether enjoyed during festivals or as a comforting meal at home, Pongal is a delicious reminder of Tamil Nadu’s rich heritage and warm hospitality.

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Papaya Khar – Assam

This traditional Assamese dish stands out with its unique blend of flavors, making it a distinctive part of the region’s culinary heritage. The dish features a hearty curry made from taro, lentils, raw papaya, and a non-vegetarian component such as fish or meat, resulting in a rich and satisfying meal.

What sets this dish apart is its traditional preparation method—filtering the curry through dried banana leaves. This process imparts a subtle, earthy aroma that enhances its flavor. Paired with steamed rice, this wholesome dish is a comforting and flavorful choice for lunch, offering a genuine taste of Assam’s diverse and vibrant cuisine.

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Litti Chokha – Bihar

Litti Chokha is a quintessential dish from Bihar, loved for its rustic flavors and deep connection to the region’s culture. Litti is made from wheat flour dough balls stuffed with spiced sattu (roasted gram flour), baked or roasted to perfection, and finished with a generous coating of ghee for a golden, aromatic touch.

It’s paired with Chokha, a smoky, mashed vegetable preparation made with roasted brinjal (eggplant), tomatoes, and potatoes, mixed with onions, garlic, mustard oil, and spices. This combination creates a hearty and wholesome meal that’s as satisfying as it is flavorful.

Litti Chokha is more than just a dish—it’s a representation of Bihari tradition and the region’s love for earthy, ghee-laden cuisine. Whether enjoyed as a snack or a full meal, it’s a must-try for anyone exploring the authentic tastes of Bihar.

 

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Dham – Himachal Pradesh

Dhaam is a traditional feast from Himachal Pradesh that reflects the region’s rich culinary heritage. This hearty and wholesome meal features a variety of dishes, including steamed rice, creamy curd, flavorful rajma (kidney beans), tangy boor ki kadi (a yogurt-based curry), and aromatic dal, creating a perfectly balanced spread. To round off the meal, a touch of jaggery (gur) is often served, adding a delightful sweetness to the experience.

Dhaam is prepared by skilled cooks known as “botis” and holds a special place in Himachali culture, making it a centerpiece of festivals, weddings, and other celebrations. Traditionally served on fresh leaf plates, the meal embodies the spirit of togetherness and community.

To truly savor the authentic flavors of Dhaam, visit Himachal during festive occasions when this meal is lovingly prepared in its most traditional form. It’s not just a dish—it’s a cultural experience that showcases the heart and soul of Himachali cuisine.

 

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Pootharekulu – Andhra Pradesh

Pootharekulu is a traditional sweet from Andhra Pradesh, celebrated for its delicate, paper-thin texture and rich, sweet flavor. Originating from the village of Atreyapuram in the East Godavari region, this unique treat is a festive staple and a symbol of the region’s culinary artistry.

The name “Pootharekulu” translates to “coated sheets,” which perfectly describes the sweet’s creation. It is made using ultra-thin rice starch sheets, carefully layered with powdered sugar and ghee, resulting in a dessert that literally melts in your mouth. For a more indulgent twist, some versions include fillings of dry fruits, adding richness and crunch to the delicate layers.

Pootharekulu is a testament to the skill and craftsmanship of Andhra Pradesh’s traditional cooks. Whether enjoyed during festivals or gifted to loved ones, this sweet is a must-try for anyone exploring the diverse and delightful flavors of Andhra cuisine.

 

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Hyderabadi Biryani – Telangana

Hyderabadi Biryani is a world-famous dish that embodies the rich culinary heritage of Hyderabad, deeply influenced by the royal traditions of the Nizams. Counted among the must-try Indian dishes, this iconic delicacy is a cornerstone of Indian cuisine and a must-try for food lovers.

There are two main variations: Pakki Biryani, where the meat is pre-cooked before being layered with rice, and Kachchi Gosht ki Biryani, where raw marinated meat is slow-cooked with the rice to perfection. Both styles are traditionally prepared in a handi (a deep pot), with alternating layers of fragrant basmati rice, spiced meat, and fresh herbs. The pot is sealed to trap the steam, ensuring the flavors meld beautifully. The dish is ready when the top layer of rice becomes fluffy and the air is filled with its mouthwatering aroma.

Every bite of Hyderabadi Biryani is a symphony of spices, tender meat, and perfectly cooked rice. This dish is more than just a meal; it’s a culinary masterpiece that tells the story of Hyderabad’s royal past and its love for bold, aromatic flavors.

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Fish Curry – Goa

Goan Fish Curry, locally known as Xitti Kodi, is a signature dish of Goan cuisine, loved for its bold, vibrant flavors and creamy texture. This coconut-based curry is a perfect blend of spiciness, tanginess, and creaminess, making it a favorite among both locals and visitors.

One of the unique elements of this curry is the use of raw mango, which lends a tangy edge that balances the warmth of the spices. Traditionally, Pomfret is the preferred choice of fish, but Kingfish is also a popular and equally delicious alternative.

Served with steaming hot rice or soft rotis, Goan Fish Curry is more than just a meal—it’s a taste of Goa’s coastal charm and rich culinary traditions. With its fresh ingredients and aromatic flavors, this dish captures the essence of Goa’s love for seafood and spices. A must-try for anyone seeking an authentic Goan experience!

 

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Kafuli – Uttarakhand

Kafuli is a traditional dish from Uttarakhand, celebrated for its simplicity, health benefits, and earthy flavors. Made with fresh spinach and fenugreek leaves, this wholesome preparation is both light and nourishing, making it a go-to choice for those seeking a nutritious meal.

A unique aspect of Kafuli is its preparation in an iron kadhai, which not only enhances the flavor but also boosts the dish’s iron content. The leaves are cooked with spices and yogurt to create a mildly tangy and flavorful gravy. Typically served with steaming hot rice, Kafuli offers a comforting and satisfying culinary experience.

This dish is a staple in Uttarakhand’s cuisine and highlights the region’s focus on fresh, homegrown ingredients and healthy cooking practices. Kafuli is a must-try for anyone looking to explore the simple yet flavorful traditions of the Himalayas.

 

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Chakhwi – Tripura

Chakhwi is a traditional dish from Tripura, celebrated for its wholesome flavors and use of fresh, natural ingredients. This hearty dish combines green papaya, bamboo shoots, and lentils, often cooked with chicken or pork, reflecting the importance of meat in Tripuri cuisine.

What makes Chakhwi unique is its minimal use of oil, allowing the natural flavors of the ingredients to shine. The bamboo shoots contribute a distinctive earthy taste and a slightly crunchy texture, elevating the dish’s appeal. Typically enjoyed as a main course, Chakhwi is both nutritious and satisfying.

Beyond its delicious taste, Chakhwi is a symbol of Tripura’s rich culinary heritage, offering a comforting and authentic experience of the state’s traditional flavors. Whether you’re exploring North East Indian cuisine or looking for a healthy, flavorful meal, Chakhwi is a dish worth trying.

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Kangshoi – Manipur

Chakhwi is a beloved main course from Tripura, known for its wholesome flavors and unique combination of green papaya, bamboo shoots, and lentils. Often enriched with pork or chicken, this dish showcases the central role of meat in Tripuri cuisine.

One of the defining features of Chakhwi is its minimal use of oil, allowing the natural flavors of the fresh ingredients to shine. The bamboo stalks, a key ingredient, add a subtle earthy taste and a satisfying crunch, making the dish both nutritious and delicious.

More than just food, Chakhwi is a representation of Tripura’s rich culinary heritage, offering a glimpse into the region’s simple yet flavorful approach to cooking. It’s a must-try for anyone eager to explore the authentic tastes of North East India.

 

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Jadoh – Meghalaya

Jadoh is a beloved dish of the Khasi community in Meghalaya, celebrated for its vibrant colors and hearty, savory flavors. At its core is red rice, cooked with pork, and sometimes fish or chicken, making it a versatile and deeply satisfying meal.

The dish begins with pork chunks fried in a flavorful blend of green chilies, onions, ginger, turmeric, black pepper, and bay leaves. Turmeric not only infuses the dish with a warm, earthy aroma but also gives the rice its beautiful golden hue. For an authentic Khasi twist, pig’s blood is occasionally added, enriching the dish with a unique depth of flavor.

Jadoh is more than just food—it’s a reflection of Meghalaya’s rich cultural heritage and traditional cooking methods. Whether you’re a fan of bold, meaty dishes or exploring Northeast Indian cuisine, Jadoh offers a flavorful journey into the heart of Khasi culinary traditions.

 

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Appam – Kerala

Ask any Keralite about their favorite dish, and you’re likely to hear about appam and stew—a timeless combination that holds a special place in Kerala’s culinary traditions. Appam, made entirely from fermented rice batter, stands out with its soft, fluffy center and crispy, lace-like edges. Its delicate texture makes it a versatile accompaniment to a variety of curries.

While appam pairs wonderfully with many dishes, it’s at its best when served with a classic Kerala-style stew. This creamy, coconut milk-based curry, often featuring tender pieces of chicken, mutton, or vegetables, is gently spiced with cinnamon, cloves, and fresh ginger, creating a velvety, aromatic dish. The richness of the stew perfectly complements the light, airy appam, making the duo a comforting and satisfying meal.

Whether enjoyed as breakfast, lunch, or dinner, appam and stew are a quintessential part of Kerala’s cuisine—a must-try for anyone exploring the flavors of God’s Own Country.

Bhutte Ka Kees – Madhya Pradesh

Bhutte Ka Kees is a delightful and nutritious dish from Madhya Pradesh, showcasing the natural sweetness of fresh, grated corn. This simple yet flavorful recipe perfectly blends the creamy richness of milk with aromatic spices, making it both light and satisfying.

The preparation starts with tempering mustard seeds, green chilies, and a pinch of asafoetida, infusing the dish with a subtle spice and irresistible aroma. The grated corn is then simmered in milk, creating a creamy, velvety texture while enhancing the corn’s natural sweetness. A dash of turmeric and a sprinkle of coriander add vibrant color and freshness to the dish.

Often served as a snack or light meal, Bhutte Ka Kees is a wholesome representation of Madhya Pradesh’s rich culinary traditions. It’s a must-try for anyone looking to experience the state’s unique and diverse flavors in a comforting, home-style dish.

 

Dal Baati Churma – Rajasthan

Dal Bati Churma is the quintessential dish of Rajasthan, renowned for its hearty flavors and unique combination of textures. Counted among the must-try Indian dishes, this iconic meal consists of three distinct components: spicy dal, crispy bati, and sweet churma, coming together to create a perfect harmony of taste.

Bati, a round bread, is traditionally baked or roasted over a flame until golden and crisp, then generously dipped in ghee for richness. It’s served alongside a flavorful dal, made from a mix of lentils such as mung, chana, and urad, cooked with aromatic spices that add depth and warmth. To complete the trio, churma, a sweet crumble of wheat flour, ghee, and jaggery or sugar, provides a delightful contrast to the savory elements.

More than just a meal, Dal Bati Churma is a cultural experience, reflecting Rajasthan’s vibrant heritage and love for bold, satisfying flavors. It’s a must-try for anyone looking to savor the true essence of Rajasthani cuisine.

 

Bajre Ki Khichdi – Haryana

Khichri is a cherished comfort food across India, and Haryana’s version adds a unique twist by using bajra (pearl millet) in place of rice. This wholesome variation is not only flavorful but also highly nutritious, making it an excellent choice for a healthy, balanced meal.

To prepare Haryana-style Bajra Khichri, the bajra is soaked overnight to soften it and then cooked with moong dal (split green gram) and a mix of aromatic spices in a pressure cooker. Bajra is known for its high fiber and nutrient content, making it a valuable ingredient, especially in arid regions like Haryana where it thrives.

The result is a hearty, satisfying dish with a nutty flavor and rustic texture that pairs beautifully with ghee, pickles, or fresh yogurt. Haryana’s Bajra Khichri is a delicious example of how traditional recipes adapt to local ingredients, offering a nutritious, rice-free take on a beloved classic.

 

Thukpa – Arunachal Pradesh

Thukpa is a hearty and flavorful noodle soup with Tibetan origins that has become a beloved staple in Sikkim. Known for its comforting and wholesome qualities, this dish is perfect for chilly weather or when you’re craving a warm, satisfying meal.

Traditionally, Thukpa is made with noodles, chicken, or other proteins, and a vibrant mix of fresh vegetables such as celery, bell peppers, spinach, carrots, and cauliflower. It’s seasoned with a blend of spices and herbs, creating a rich and aromatic broth that’s both nourishing and deeply flavorful.

This warm, hearty soup is a crowd-pleaser, with its layers of taste and satisfying texture. So much so that one bowl is often not enough! Thukpa’s popularity in Sikkim speaks to its universal appeal, making it a must-try for anyone exploring the region’s cuisine or looking for a comforting dish to enjoy.

Momo – Sikkim

Who can say no to momos? In Sikkim, these delectable steamed dumplings are more than just a popular snack—they’re an integral part of the region’s culinary identity. Influenced by Nepalese cuisine and rooted in Tibetan traditions, Sikkim is renowned for serving some of the most delicious momos you’ll ever taste.

A momo is crafted from two main components: a delicate, soft dough and a flavorful filling. The dough, made from white flour and water, is sometimes leavened with yeast or baking soda for a lighter, airy texture. The fillings are versatile, ranging from finely chopped vegetables to juicy, spiced meat, ensuring there’s a momo for every palate.

Served with tangy, spicy chutneys, momos are perfect as a quick snack or a hearty meal. Their widespread popularity and irresistible taste make momos a must-try for anyone visiting Sikkim, offering a delicious glimpse into the region’s rich culinary heritage.

 

Bisi Bele Bath – Karnataka

Bisi Bele Bath is a beloved dish from Karnataka, cherished in Kannadiga households and widely enjoyed across the state, especially in Bangalore. Known for its rich, aromatic flavors and comforting appeal, this hearty one-pot meal is undoubtedly one of the must-try Indian dishes.

The dish is prepared by combining cooked rice and lentils (sambar dal) with tamarind, a medley of fresh vegetables, and a special spice mix that includes ingredients like coriander, cinnamon, and dried red chilies. Coconut is often added to enhance its depth of flavor. While the preparation involves several steps, the result is a fragrant, flavorful dish that’s truly worth the effort.

Traditionally served hot, with a dollop of ghee and crispy papad or boondi on the side, Bisi Bele Bath offers a delicious glimpse into Karnataka’s culinary heritage. It’s a must-try for anyone exploring the authentic flavors of South Indian cuisine.

Pork with Bamboo Shoot – Nagaland

Bamboo shoots are a cornerstone of northeast Indian cuisine, cherished for their unique sour flavor and versatility. A staple ingredient in the region, they are especially popular in meat-based dishes, where their tangy notes balance the richness of pork, fish, or other proteins.

The distinct sourness of bamboo shoots is often enhanced through traditional methods like fermentation or drying, which not only deepen the flavor but also add a touch of earthiness to the dish. Their crisp texture and bold taste make them a standout element in a variety of recipes, from stews to curries.

Beyond their culinary appeal, bamboo shoots hold cultural significance in the northeast, reflecting the region’s deep connection to fresh, locally-sourced ingredients. Their ability to enhance the flavor profile of any meal makes them an essential and beloved component in the vibrant tapestry of northeast Indian cooking.

 

Misa Mach Poora – Mizoram

Misa Mach Poora is a mouthwatering side dish from Mizoram, perfect for seafood enthusiasts. This dish features shrimp grilled to perfection, marinated with a delightful blend of spices, lemon juice, orange zest, and mustard oil. The result is a tangy, smoky, and flavorful delicacy that showcases the simplicity and boldness of Mizo cuisine.

While in Mizoram, complement your meal with two popular local beverages. Zu, a traditional tea, is a staple enjoyed with nearly every meal, embodying the region’s love for warmth and comfort. For something unique, try Lubrusca grape wine, a locally crafted drink with a distinct and cherished flavor.

These culinary experiences are a must-try when exploring Mizoram’s scenic beauty, offering a delicious glimpse into the state’s rich and unique food and drink culture.

Chenna Poda – Odisha

Chhena Poda is a quintessential dessert from Odisha, adored for its rich caramelized flavor and unique texture. Often referred to as the “cheesecake of Odisha,” this delicacy holds a special place in the hearts of locals and is traditionally offered to Lord Jagannath at the Puri Temple.

The dessert is made with fresh cottage cheese (chhena), semolina, and sugar, mixed into a smooth batter and flavored with cardamom. The mixture is then baked slowly, allowing the sugar to caramelize and form a golden-brown crust. This gives Chhena Poda its signature smoky sweetness and a soft, melt-in-your-mouth texture.

Loved for its simplicity and irresistible taste, Chhena Poda is a must-try for anyone exploring Odisha’s culinary heritage. Whether served at festive occasions or enjoyed as a sweet treat, it’s a true representation of the state’s love for flavorful, home-style desserts.

 

Chila – Chhattisgarh

Chilla, a traditional dish from Chhattisgarh, is a simple yet flavorful delight that has earned fans across India. Made from a batter of rice and urad dal (split black gram), this thin, pancake-like dish is easy to prepare and highly versatile.

In Chhattisgarh, Chilla is a popular breakfast option, appreciated for its light and satisfying taste. It’s typically served with tangy green chutney, which complements the dish with a zesty kick, enhancing its overall flavor. Variations of Chilla often include finely chopped vegetables or spices mixed into the batter, adding texture and an extra burst of flavor.

Whether enjoyed as a quick snack or a wholesome meal, Chilla beautifully reflects the simplicity and culinary charm of Chhattisgarh’s traditional food. Its ease of preparation and delicious taste make it a must-try for anyone exploring regional Indian cuisine.

Dhooska – Jharkhand

Dhooska, also called Dushka, is a popular deep-fried snack from Jharkhand, loved for its crispy exterior and soft, savory interior. Made from a batter of powdered rice, chana dal (split chickpeas), and mashed potatoes, it’s seasoned with spices to create a flavorful and satisfying dish.

The batter is deep-fried until golden brown, giving the Dhooska its signature crisp texture. It’s typically served with tangy chutney, aloo curry, or even a spicy tomato-based sauce, which adds a burst of flavor and enhances the overall taste.

Whether enjoyed as a snack, breakfast, or festive treat, Dhooska showcases the rich culinary traditions of Jharkhand. Its combination of simple ingredients and bold flavors makes it a must-try for anyone exploring regional Indian cuisine.

 

Tunde Ke Kebabs – Uttar Pradesh

Tunday Kebabs from Lucknow are a true testament to the city’s royal culinary legacy, famed for their melt-in-your-mouth texture and richly aromatic flavor. Counted among the must-try Indian dishes, these iconic kebabs are crafted from finely minced lamb or buffalo meat, blended with an intricate mix of nearly 100 carefully chosen spices, resulting in an unforgettable taste.

The origins of Tunday Kebabs trace back to the 17th century, when a Nawab who had lost his teeth desired a delicacy that required no chewing yet retained all the indulgence of traditional kebabs. He challenged his chefs to create something extraordinarily soft and flavorful, leading to the invention of the Tunday Kebab. The name “Tunday” is believed to come from the chef who prepared the dish, who had only one arm.

These velvety kebabs are traditionally cooked over charcoal for an authentic smoky flavor and are typically served with parathas, mint chutney, or onions. Tunday Kebabs remain a symbol of Lucknow’s Awadhi cuisine, offering a royal taste of history and artistry in every bite.

Delve into the heart of India’s diverse culinary heritage with Tailormade Journeys as your trusted travel partner. Indulge in the fragrant biryanis of Hyderabad, relish the vibrant street food of Delhi, and experience Rajasthan’s royal thalis, Kerala’s coastal delicacies, and Bengal’s iconic sweets. Our personalized itineraries feature curated visits to authentic local eateries, offering a true taste of India’s rich flavors. With expert guides, meticulous travel arrangements, and a focus on creating immersive experiences, Tailormade Journeys transforms every meal into an unforgettable story. Experience India’s culinary treasures with unmatched hospitality and care.

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