The Ultimate Indian Food Trail: The Best Indian Food In 29 Indian States

This delicious culinary adventure will unleash a multitude of flavors within your mouth. From Thukpa in the Himalayas to coastal curries, here is the best food in 29 Indian states that you need to try!

Prepare for a culinary frenzy when you trek through all 29 states on the greatest Indian food trail. Let the celebrations begin!

Let’s begin our journey to know more about The Best Indian Food from 29 Indian States.

Jammu & Kashmir

Wazwan

Wazwan is a multi-course meal in Kashmiri cuisine that is considered an art form and a source of pride in Kashmiri culture and identity. Almost all of the recipes are meat-based, utilizing lamb or chicken, with just a few vegetarian options. It is well-known in Kashmir. For a list of main dishes visit here. Also, join our traveler’s community group share your travel stories, and win cash prizes.

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Leh & Ladakh

Thukpa

Thukpa is the Ladakhi people’s staple meal. It’s a noodle broth with assorted vegetables (for vegetarians) and minced meat (for non-vegetarians). Wheat or barley flour is used to make the noodle. The spice-rich broth not only satisfies the taste buds but also warms the body. Different forms of thukpa (known as thentuk, pakthuk, and so on) are served in different areas of Ladakh.

Thukpa is common not only with locals but also with tourists. It is inexpensive and available in many of Leh’s restaurants.

Himachal Pradesh

Chana Madra

Chana Madra is made up of chickpeas that have been soaked overnight and vegetables that have been spiced and fried in oil. A variety of other spices are used to create a tangy dish. The Madra dish from Himachal’s Chamba district exemplifies the state’s culture. Guests are often offered it at numerous ceremonies and festivities.

Punjab

Makke Ki Roti and Sarson ka Saag

Sarson ka saag is a Punjab’s winter specialty. It’s made of mustard greens, a few other types of greens, and spices. This Punjabi saag is topped with homemade white butter and eaten with Makki ki roti (maize flour flatbread), jaggery, and onions on the hands. A nutritious, vegetarian, and scrumptious dinner!!

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Uttarakhand

Pahadi Sana hua Nimbu

Sana hua nimbu – Uttarakhand Delicacy is an unusual way to use lemons. You won’t find lemon segments blended with a special seasoning and new yoghurt anywhere else. However, in the Kumaon area, they render this as well as a few other variants of sana hua nimbu known as nimbu saan, as we discovered on Instagram.

Haryana

Gajar Methi Sabji

Gajar methi subzi is very popular in Haryana state. It has the sweetness from the carrots with mild bitterness (hardly noticed it) from the fenugreek leaves. This works great with the spiced rotis.

Rajasthan

Dal Bati Churma and Gatte Ki Sabzi

Rajasthanis love their food and it is evident in their preparations, full of flavors and different spices, it is a cuisine that never disappoints.
It goes without saying their Daal Bati Churma is absolutely delicious, if you are super hungry we say go for Rajasthani Thali served with Gatte ki Sabji (a spicy and irresistible curry), Rice and Lehsun Chutney it’s a humongous platter with all thing tasty.

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Uttar Pradesh

Galuti Kebab

According to legend, the Nawab had lost much of his dentures owing to old age, but his love of kebabs was far from dead. So, for their toothless Nawab, the experienced khansamas devised a common version that required no chewing while retaining the same rich flavours and taste of a kebab.

Galouti means’soft,’ something that melts in the mouth, and that was the intention. The first Galaouti Kebab is thought to have been created by Haji Mohammad Fakr-e-Alam Saheb, the founder of the Moti Pulao, who brought the court this smooth, silky, mouth-watering delicacy. Instead of meat, he used the finest cuts of lamb, which he minced finely and mixed with a tenderiser, as well as a divine blend of over 150 tropical spices to add flavour. For a delectable end, the minced meat was shaped into patties and fried in oil.

Gujarat

Khandvi

Khandvi, also known as Patuli or Dahivadi, is a common Gujarati snack made from gram flour. Khandvi is a common snack in Maharashtrian cuisine as well. This rolled, colourful snack is seasoned with coconut, mustard seeds, and curry leaves and goes well with tea.

Madhya Pradesh

Bhutte Ka Kees

This dish, which is only made in Madhya Pradesh, is a portion of nutritious and tasty food made with grated corn kernels cooked in herbs, coconut, and skimmed milk. To increase the spice level of the dish, mustard seeds and green chilies are added. It’s one of Madhya Pradesh’s most famous street foods. Joshi Dahi Bada House in Sarafa Bazaar, Indore, is one of the best locations in Madhya Pradesh to try bhutte ki kees.

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Bihar

Litti Chokha

The mouthwatering taste of Litti Chokha, enjoyed by everyone, needs no introduction. It’s a grand welcome to Bihar’s food in all its ghee-dripping glory. It is made of wheat and sattu with spices, which are kneaded into round spicy balls and dipped in ghee. Litti’s texture, along with its crunchy crust, gives it a foodie’s delight. Chokha is made by mashing boiled vegetables (most often potatoes, brinjal, and tomatoes), incorporating spices and chopped onion, garlic, and other ingredients, and is eaten as a complementary delicacy with Litti.

West Bengal

Shorshe Ilish

Hilsa or ilish fish curry, one of the region’s most famous fishes, is something you must try. The pungently scented curry is prepared with Nigella seeds and chilli to provide the required balance that makes it so fine. This is a must-try since it is a staple food in West Bengal.

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Assam

Khaar

When it comes to Assamese cuisine, Khaar is a non-vegetarian dish that ranks first. This meat delicacy is rendered with the key ingredient khaar, as well as fresh papaya, pulses, and taro. All of the above is also filtered into dried banana leaves to give it its distinct signature flavour. This curry delicacy is normally served with rice and is often served for lunch.

Indian Food - Khaar
Source Credit: traveltriangle.com

Arunachal Pradesh

Chicken Cooked with Dry Bamboo Shoots

A typical naga style chicken that uses no oil and is cooked with just a few ingredients and basic cooking techniques. Chicken is seasoned with mongmong jang aka mejenga seeds, a variety of sichuan peppercorn, and served with dry bamboo shot, dry red chillies, ginger garlic, and mongmong jang aka mejenga seeds, a variety of sichuan peppercorn.

Meghalaya

Jadoh

Jadoh is a famous street food in the Khasi community that is known for its rich flavour. It consists primarily of red rice fried with pork. For various palatial desires, the dish is often served with fish or chicken by the locals. Green chillies, ginger, bay leaves, onions, turmeric, and black pepper are among the uncommon ingredients used in Jadoh. Turmeric imparts a creamy yellowish colour to the rice as well as a sweet fragrance. It’s one of the most delectable pork dishes and a must-try.

Manipur

Singhju

Singju is a form of salad that is abundant in vegetables. It does not consist of only a few popular vegetables including tomatoes or onions. On the opposite, it contains cabbage, coriander leaves, carrots, ginger, lotus roots, the singju leaf, and other vegetables of a similar kind. Raw papaya, lettuce, banana vine, and lotus root are some of the dish’s variants. Besan, ground perilla beans, chili powder, and other spices are used to flavor the Singju.

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Sikkim

Momo’s

Momos, who doesn’t adore them? Sikkim and Momos are mutually beneficial. Momos are the lifeblood of Sikkim, believed to be of Tibetan origin and influenced by Nepalese cuisine. Momos are stuffed steamed buns. It is usually made up of two parts: the cover and the filling. The cover is composed of white flour and water dough. To improve the quality of the momos, yeast or baking soda are also applied to the dough.

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Originally, these momos were filled with ground beef, although through the years, several changes have been introduced to improve the dumplings. Anything from tofu (Paneer) to cheese may be used in the filling. In Gangtok, The Roll House and The Taste of Tibet serve the finest momos in Sikkim.

Tripura

Mui Borok

Mui Borok, as the people of Tripura affectionately refer to it, is the state’s popular cuisine. Berma is an element that is often present in the typical food plate of the Tripurian people. Berma is a dried and fermented fish that is a Tripura favourite. Since the dish is prepared without the use of any oil, it is deemed exceptionally nutritious. Berma can stimulate the salty taste buds on your palate because it has a salty and spicy flavour.

Mizoram

Misa Maach Poora

If you like shrimp, then this grilled shrimp recipe is ideal for you. It’s made with peppercorns, mustard oil, coriander powder, pepper powder, and a splash of lime juice for a tang. If you like zesty and bold flavours, this is the dish for you.

Nagaland

Smoked Pork in Akhuni

Soya bean, also known as Akhuni or Axone in Naga, is a common ingredient in Naga dishes. Akhuni is usually available in the shape of a powdered cake, which is then applied to dishes. When it comes to this recipe, pork stew is cooked, and then Akhuni is applied to give it a distinct flavour.

Jharkhand

Dhuska

Dhuska is a savoury dish that is deep fried and served as a snack with sauce and chutney. Rice, powdered chana daal, and sometimes boiled potatoes are the primary ingredients. These foods are unlikely to be found in restaurants since they are popular snacks that can be conveniently prepared at home.

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Chattisgarh

Faara/Phara

Faraa , where leftover rice is done with Riceflour and rolled into this shape then put in boiling water and then tempered it with Curryleaves , jeera & mustardseeds . As simple as it sounds

Goa

Vindaloo

This spicy Goan curry, derived from the Portuguese terms for garlic (alho) and wine (vinho) mixed in a marinade, evolved from a Portuguese sailor’s dish made with – indeed, you read that correctly – pork, garlic, and wine. Goan chefs used palm vinegar instead of red wine and incorporated chilli peppers and spices.

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Kerala

Malabar Parotta with Kerala beef curry

Parotta, a layered flat bread from the Malabar area, is produced by kneading maida (plain flour), egg (in some recipes), oil or ghee, and water. The dough is pounded before being shaped into a curve of thin layers. The ball is flattened and roasted in ghee to make a Parotta. Which is then served with beef curry, which is made with tomatoes, onions, garlic, and spices such as bay leaves, cinnamon, cardamom, cloves, black peppercorns, and star anise.

Odisha

Rasagolla

The Rasagolla from Odisha is extremely famous for all of the right reasons, and then some! Given its origins in the War of Bengal, it has become a hot subject. This sweet dish is sure to attract hearts all over the world with its mouth-melting texture and heavenly flavour! It’s one of the finest sweets because of the white goodness coated in sugar syrup. The fragile softness of the chhena, along with the right balance of sugar, renders it a delightful indulgence. This is a treat that cannot be missed! Khira Mohana, Odisha Rasogolla, has been served as bhog in Puri’s Jagannath Temple.

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Maharashtra

Puran Poli

Puran Poli is a kind of sweet flatbread from India. It is produced by stuffing wheat flour flatbread with chana, desiccated coconut, jaggery or cane sugar, and nutmeg powder. It is mostly planned for festivals and other large festivities.

Hyderabad

Haleem

This slow-cooked meal, made primarily of mutton/chicken, nuts and spices, and wheat, is a common dish among people of all faiths. This dish gives unique nourishment to Muslims who fast for 40 days, refusing to even swallow their own saliva, in preparation for the Ramzan festival. All lines up for their equal share of this delicacy during Ramzan.

Karnataka

Mysore Masala Dosa

Mysore Masala Dosa is a traditional Karnataka dish. The unique red spice blend smeared on the inside of the dosa is what makes Mysore Masala Dosa taste distinct from the other dosas. The flavour of the red spice blend, along with the crispiness of the Dosa, would leave you seeking more. The dosa goes best with coconut chutney, sambar, and plenty of ghee.

Telangana

Natu Kodu Pulusu

Natu Kodi Pulusu or Natukodi Pulusu is one of the spicy recipes made with desi chicken. It is made with the authentic spices which are ground to paste to make gravy.

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Tamil Nadu

Chettinad Kozhi

Chettinad kozhi, originating in Tamil Nadu’s Chettinad district, is a popular curry dish made with chicken as the key ingredient. Turmeric, cream, and a paste made of coconut, red chilli peppers, cumin, coriander, poppy seeds, tomatoes, black pepper, fennel, onions, garlic, lemon juice, and oil marinate the beef.

So, if you want to visit India, then go off the beaten path and tour the country through its cuisine! Also do let us know your favorite dish of that particular region. I hope I am able to give you the best taste advice on our delicious Indian state food. Do let me know in the comments if you feel otherwise. Also, don’t forget to follow us on Instagram if you want to get daily travel updates during covid guidelines.

I will see you soon with another thrilling post. Till then, be safe, be gentle, keep traveling. Good Luck

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Madhuri Raohttps://cleopatrastravel.com
A passionate traveler and my mission is to give you as much knowledge and inspiration as possible to make your journey easy and trendy.

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