The Taste Of India..

In a country as diverse as India, every state or region has its own distinct history, language, culture, and identity. But more importantly, each state or region offers a different cuisine, a different taste, and a different style of cooking.

Selecting just 15 foods in a country where every state boasts a whole list of unique dishes is no easy task. But for what it’s worth, here are a few of my favourite foods in India that I’d recommend trying on your next visit.This list is in no way exhaustive, and there’s still so much more amazing stuff you could try, but here’s a savoury start…

Disclaimer: do not read this on an empty stomach!

1.Chole Bhature

The much-loved street food, Chole Bhature packs a mean caloric punch. As a combination of spicy chickpeas and huge deep-fried flour-based bread, it is as indulgent as it is delicious. Usually served with onions, green chutney, and pickle, it can be eaten for breakfast, lunch, and/or dinner. We serve it at our self-hosted parties or at festivals. And we’ll relish it equally, whether we’re standing at a street-food stall or sitting in a restaurant.


2. Chaat

This originated in the state of Uttar Pradesh but is now relished pretty much all across the country. This isn’t just one food item, but rather the collective term used for a family of savoury snacks that we all cherish. Street food at its best – Chaat is spicy, messy, sometimes of dubious hygiene standards, yet completely irresistible. The options are endless: 1)Aloo Chaat– small and crispy chunks of fried potato served with chutney, 2)Aloo Tikki,my favourite– mashed potato cutlets served with tamarind and mint chutney, 3)Bhelpuri– made with puffed rice, vegetables, and spices tossed in a tangy tamarind sauce, or 4) the very popularPanipuriGol-Gappaas it is known in the North. And even if you’re a bit wary of the ‘Delhi-belly’, do not under any circumstances give trying our Chaat amiss; just stick to well-known restaurant chains such asHaldirams or Bikanerwala,and you’ll be just fine.


3.Makki ki Roti & Sarson ka Saag

As a very popular winter meal in most Punjabi homes (Punjabi = people from the northern Indian state of Punjab), this is one of my personal favourites. My idea of a perfect winter afternoon lunch would includeSarson ka Saag– a vegetable curry made from mustard leaves and spices,Makki Roti– Indian flatbread made from maize flour, and a glass oflassi, cold spiced buttermilkto wash it all down.

4.Butter Chicken

Butter chicken is to North Indians (Punjabis in particular) as pizza is to Italians. Comfort food like no other, nothing beats the satisfaction of lapping up its delightfully thick gravy with crisp garlic naan (Indian flatbread) while sipping on a chilled beer.


5.Awadhi Kebabs

The historical city of Lucknowin Uttar Pradesh(in the former Awadh region)deserves a special mention all on its own. The legacy of this multicultural city lives on through its cuisine. The soft and succulentKakori and Galouti Kebabs(both made from mutton) need no such introduction. Another notable kebab is the 100-year-oldTunde Ke Kebab, believed to have been made with over 160 spices.


6.Kashmiri Rista & Gushtaba

Kashmir, a land so beautiful that it’s known as ourHeaven on Earth, also gave us the mutton dishes of Rista & Gushtaba, and I’d say they truly are heavenly.Ristais a fiery dish of meatballs in spicy red gravy, whileGushtabais a stunning medley of meatballs cooked with yoghurt and spices.


7.Rajasthani Laal Maas

There’s a ton of delicious food that hails from the royal state of Rajasthan, from the exoticKer Sangri(a vegetable medley ofberries and dried beans made with yoghurt and spices) to theGatte ki Subzi(tiny chunks of gram flour in a spicy yoghurt broth). But my favourite meat dish is the sizzlingly spicy mutton gravy ofLaalMaas, the literal translation of which is red meat.


8.Khandvi & Dhokla

Khandviis a light savoury snack made by rolling up thin gram flour and curd crepes, seasoned with mustard and sesame seeds.Dhoklais made by steaming a fermented mixture of rice, chickpeas, and spices. Both are super healthy (no frying involved) and extremely versatile. Eat it alongside a meal or as a snack by itself, but don’t forget to accompany it with the two ubiquitous Indian chutneys: tamarind and mint-coriander. These are favourites in the state of Gujarat.


9.Macher Paturi.

People from the state of West Bengal in the eastern part of the country love their fish and the number of preparations known to them would fill many a page. The image that first comes to mind though would be the Macher Paturi, a spicy Bengali fish dish that is first marinated in mustard paste and then steamed in banana leaves.

10. Hyderabadi Biryani

Biryani is a rice dish full of flavour and spices. A lot of Indians make their own versions of Biryani at home (my mother makes a version with Jackfruit), but Hyderabadi biryani (from the city of Hyderabad) is in a league of its own. When Mughal Emperor Aurangzeb conquered Southern India, the Mughal cuisine fused with the kitchens of the Nizam (monarch) of Hyderabad, creating the culinary gem that we now know as Hyderabadi biryani. It’s typically made with lamb, but chicken and vegetarian versions are also common now.


11. Goan Vindaloo

With its long coastline, India enjoys a wide variety of seafood. Of all the seafood dishes you could try in the southern region, the curry dish of Vindaloo from Goa is one of my favourites. As a former Portuguese colony, Goa’s cuisine is largely influenced by the flavours of Portugal. In fact, Vindaloo is inspired by the Portuguese dishcarne de vinha d’alhos, a meat dish made with wine and garlic. You’ll find Vindaloo in chicken, beef, pork, and even vegetarian varieties, but I like it best with prawns.

12. Vada Pav.

This popular street food is almost synonymous with the state of Maharashtra. As an Indian burger of sorts, it’s a deep-fried spicy potato patty placed in between two slices of pao(unsweetened buns). Simplicity at its best, you can’t help but love it.


13. Idli and Sambhar

Usually eaten for breakfast in South India,Idlisare light, fluffy steamed rice cakes. Though they can be enjoyed alone as a healthy meal, they’re generally accompanied by cold coconut and tangy tomato chutneys and piping hotSambhar(spicy lentil broth).


14. Appam & Stew.

Another delicacy from South India made from fermented rice batter, Appams are fluffy, airy pancakes that I absolutely love. It’s eaten with a subtly-flavoured vegetarian or chicken stew, made from a symphony of fresh vegetables, aromatic spices, and creamy coconut milk. This is a delight from Kerala that will completely win your tastebuds over.


15. Dahi-Bara Aloo Dum.

Dahi Bara is very common in different parts of India, so as aloo dum. But this combination is something you would find only in Odisha. The vadas are comparatively smaller in size and the card base is also a little bit on the thinner side. One more thing that brings all the elements together is roasted cumin and dry red chilli powder dusted on top. If ever you are going to try this don’t miss the roasted cumin and dry red chilli powder at any cost. I am sure you just can’t stop yourself with a single serving.

Hope you enjoyed with the mouth-watering dishes and do try it when you visit such places...

Thank you.