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Author : Aanchal Shah

Bio : Aanchal is a student of Computer Science in Bangalore.Apart from being a technlogy enthusiast, she is passionate about literature and has had amazing experiences working with established organisations.She is thrilled to be a part of TripClap.
India is the home to a variety of delicious, mouthwatering and gut-fulfilling regional and traditional food cuisines. Looking up to the diversity in soil, climate, culture, ethnicity and occupations, these cuisines even if typically different, are united by the Indian flavours and special herbs. Indian food is also heavily influenced by Mughals, as well as the British Colonizers. Not only this but Indian food and cuisine has also been a major part of the historical development of India. It has helped to shape up international relations, for instance, the spice trade between India and Europe. Here is a list of the multifaceted special cuisine of the Indian Subcontinent. 

North Indian Cuisine Specialities

The North Indian Cuisine collectively comprises food specialities from the various North Indian states such as Jammu & Kashmir, Punjab, Himachal Pradesh, Haryana, Delhi, Uttar Pradesh and many others.
The food speciality of Jammu and Kashmir is a dish named Shab Deg. A traditional Kashmiri Kofta Curry dish, Shab Deg is cooked with Turnips in a heavy-bottomed vessel or deg on charcoal fire. It is cooked in a slow cooking method with all the ingredients cooked overnight to keep the flavours intact. This is a rich, culturally authentic dish typically served with rice, naan or sheermal
A delicious appetizing dish, popular in the regions of Kullu, Manali, Shimla, Mandi and Rohru, Himachali dish Siddu is more like a local steamed bun with a variety of sweet and savoury fillings. This recipe is carried down from ages traditionally which includes maida, yeast, ghee and salt for preparing the bread dough; however one can use atta as well to make it a bit healthier. This dish can be put together as a fulfilling and tasty meal along with a cup of masala tea, best for monsoons. 
Sarson ka Saag is an authentic Punjabi dish. Saag is a Punjabi term that means greens. One can make a Palak Saag or Bathua Saag and so on. One can wash the mustard, chopping it and then cook it with the spices and tag it along with Makki ki Roti to have the best Punjabi style lunch.
One of the specialties of Haryana, Sangri ki Sabzi also known as Ker Sangri, is a delicious sangri bean and berry delicacy made into a traditional, spicy subzi with simple ingredients like red chillies, carom seeds and a couple of spice powders. It is extremely tasty and a brilliant recipe from the roots of Haryanavi culture.
Butter Chicken, also known as Chicken Makhani, is one of the most popular, lip-smacking and delicious dish loved by many across the globe, also being the food specialty of Delhi. It is absolutely tasty, flavor-filled and creamy and can be paired with naan or kulcha to make a delightful meal. 

West Indian Cuisine Specialities

The West Indian Cuisine collectively comprises food specialities from the various West Indian states such as Gujarat, Rajasthan, Maharashtra, Daman & Diu, Goa and many others.

Khandvi, also know as Dahivadi is one of the much-loved snacks all over the world and the food speciality of Gujarat. A melt-in-the-mouth mixture of lightly spiced and seasoned gram flour rolls and garnishing of mint chutney and green chillis, this dish makes up for an appetizing meal from the Gujarati culture. 
One of the cuisine specialities from Rajasthan, Pyaaz Kachori, is indeed a popular and lip-smacking meal. A crispy, deep-fried snack made with plain flour and light spiced onion stuffing, this is an easy recipe famous for its tangy and spicy touch of taste. 
A popular spicy dish from Maharashtra made up of spicy filling of Misal served with bread or pav, this spicy dish is perfect for an appetizing breakfast or evening snack. The originality of this dish is its topping of chivda mix, or sev that garnishes the Misal. 
Bombil Kalvan or the authentic Bombay Duck Curry is one of the specialities of Daman & Diu, much lesser known to the general public. It consists of hot and tangy gravy preparation of the popular Bombil fish also known as Bombay Duck and is best served with steamed rice for a delicious meal. 
  • GOA
A prominent part of Goan cuisine derived from the Portuguese dish Carne de Vinha D'alhos, Vindaloo is a dish made by marinating and cooking meat in a spicy paste made of wine and garlic, ethnically known as Vindaloo. This is an immensely popular dish among Indian restaurants also known for being ultimately spicy.

South Indian Cuisine Specialities

The South Indian Cuisine collectively comprises food specialities from the various South Indian states such as Kerala, Tamil Nadu, Andhra Pradesh, Telangana, Karnataka and many others.

A popular Kerala food speciality, Appam is like a South Indian crepe or pancake consisting of yeast fermented batter of Urad dal, rice, thin poha and sugar with coconut. It is a popular morning breakfast usually eaten with vegetable stew or sweetened coconut milk.
A famous food speciality from Tamil Nadu, Uttapam are South Indian Breakfast pancakes packed up with lentils, rice, onions, tomato, herbs and a variety of spices. The vegetable toppings balance the sourness of the batter and make it an appetizing meal. One can eat this along with chutney, sambar or podi.
A protein-rich healthy breakfast meal, Pesarattu is made up of whole green gram and spices. A speciality of Andhra cuisine, Pesarattu is eaten with Allam pachadi or sometimes ginger chutney with Rava upma alongside. 
Boti curry or Gizzard curry, a speciality of Telangana is a rich, spicy, appetising and lip-smacking meal popular all over India. It is made of Lamb gizzards cooked with Indian spices in a rich and nice gravy. One can eat it with rice to make a delicious dinner. 
Mysore Pak, a super delicious and popular sweet delicacy from Mysore, is one of the food specialities of Karnataka. It is made of three basic ingredients- besan, ghee and sugar. Pak refers to the sugar syrup and this sweet is a melt in the mouth, rich delicacy invented long back in the kitchens of Mysore Palace

East Indian Cuisine Specialities

The East Indian Cuisine collectively comprises food specialities from the various North Indian states such as Bihar, Jharkhand, Odisha, West Bengal, the 7 sister states and many others.

A traditional authentic dish made up of stuffed whole wheat dough balls, where the stuffing consists of a lightly spiced mixture of roasted gram flour or Sattu, the recipe of Litti Chokha comes from the ancient kitchens of Bihar and is a food speciality throughout India.
Malpua, a sweet pancake popular in Jharkhand and many other surrounding regions, is another speciality from Jharkhand. It is made up of flour with many different ingredients along, like fruits, milk, khoya and sometimes coconut. It is a delicacy made up in homes during Holi, Navratri and Diwali.
More like a prasad from the holy Jagannath Temple, Pakhala Bhata is a staple dish and indeed a food speciality of Odisha. Made up simply of Rice and curd, this is a perfect, light, refreshing and hydrating meal. 
The Bengali dish Shukto is one of the specialities of West Bengal, popular throughout India. Made up of mixed vegetables and assorted Indian spices, Shukto is one of the favourites of Bengalis. One can also add the authentic Bengali 'Randhuni' masala to enhance its taste.
Chicken Thukpa, also known as the Himalayan Noodle Soup is one of the specialities of this region. It is usually served with meat and lean chicken, making it a lip-smacking meal. It is made with noodles and as "Thuk" means heart, so it is a heartwarming dish as well.

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