Indian food, whether eaten in restaurants, on the streets, or at home, includes an extensive array of qualities that make it delicious, and the cooking manner varies from place to region. Indian cuisine is renowned for its skill in incorporating proper spices into every meal, not just for flavor but also for their nutritional and medicinal worth.

Cooking is a skill that is passed down through generations and hence reflects a diverse range of cultures and civilizations. Since summer days are relatively lengthy at most times of the year, four meals are made each day.

The history of Indian cuisine is renowned, which comes along with a rich tradition. And traditions form the foundation of the Indian dining etiquette. We’re globally known for using a wide variety of grains, herbs, and plants in our cuisines.

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We take pride as we consider food an art form, instilling in us a sense of rose water’s smell, the texture of yogurt and desi ghee, and the use of spices. 

From lighter breakfast to heavier lunch and supper meals, interspersed with high tea in the evening, the Indian dining includes a helping of snacks and sweetmeats. Chai, a traditional village beverage, has become a popular quencher worldwide.

Let’s have a look at some of the selected Indian foods you must try.

Bhutte Ka Kees, Madhya Pradesh

Bhutte Ka Kees, renowned succulent street food from Indore, MP, is essentially grated maize cooked with spices and stewed in milk.

The classic dish is a great teatime snack that’s surprisingly simple to make at home with only a few ingredients.

It is a remarkable snack, with a flavor unlike any other dish you’ve ever experienced, making it a must-try specialty whenever you visit the state of Madhya Pradesh.

Bisi Bele Bath, Karnataka

Bisi Bele Bath, which refers to “hot lentil rice,” is an aromatic and spicy meal from Karnataka, India. The preparation involves Ghee butter, tamarind, curry leaves, nutmeg, and vegetables, including carrots, beans, onions, and green peas are blended with moist rice and lentils.

Because the royals of the southern state had access to various vegetable-based side dishes, there were no veggies in its recipe at first.

Bisi bele bath grew in popularity outside of the palace and evolved into a luxurious farmer’s supper served before lunchtime, after a few hours of hard labor in the fields.

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Irachi Ishtu, Kerela

Appams, typical breakfast food in Kerala, are best served with stew or Ishtu. In most feasts, the appam-stew combo is served as one of the courses.

The stew also tastes good with plain bread. It can be made in both vegetarian and non-vegetarian variants. However, it usually consists of beef, lamb, or chicken, but the portions must be extremely small for the flavor to blend in.

Vegetarians can skip the meat and increase the number of vegetables.

Jadoh, Meghalaya

Jadoh is a part of special north-Indian cuisine belonging to Meghalaya’s Khasi tribe. It’s created with rice and pork, spiced to perfection, chopped veggies, and eggs or fried fish on top.

This dish is worth trying while traveling to Meghalaya. Also, the recipe is convenient enough to prepare at home.

Chamani Qaliya, Kashmir

The dish Chaman Qaliya is ideal for a midweek meal. It’s easy to cook, healthy, with no complicated ingredients, and takes less than 30 minutes to prepare, making it great after a long day at work.

It also works nicely as part of a weekend thali with rice, chapatis, and a variety of other foods. In any case, you’ll have a great time!

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Litti Chokha, Bihar

The famous Litti Chokha from Bihar combines the best of home cooking with a modern twist. Sattu, commonly known as roasted gramme flour, is used as the filler in Litti. 

People add a lot of desi ghee to it for an enhanced taste. Litti resembles baati in appearance, but the sole difference is the filling.

Litti has a sattu filling, while Baati has a potato filling. Sattu is also a popular filling for parathas.

Chokha is Litti’s main accompaniment. It has mashed boiled potatoes, eggplant, spices, tomato, and red chilies in it. It improves the taste of litti further. The dish is popular during the frigid winter months. 

Khorisa Maas, Assam

Assam is known for its special dish, Khorisa maas. Khorisa is grated bamboo stalks that can be eaten fresh, fermented, or pickled. The perfume of fermented bamboo shoots is one of my favorites. 

Shorshe Baata Illish, West Bengal

Shorshe Ilish, also known as Shorshe Bata diye Ilish Macher Jhal, is a popular Bengali dish made with Hilsa Fish and a Mustard Gravy.

It’s always served with a side of hot steamed rice. This traditional meal has brought Bengalis enormous pleasure and satisfaction for generations. 

Bafauri, Chhattisgarh

Bafauri is a light snack cooked with chana dal, onions, and spices and eaten with chutneys. It’s a healthier alternative to fried pakodas. Owing to the minimal use of oil, it is nutritious in nature.

It’s a healthful snack that proves attractive to fritter fans. Bafauri combines various vegetables and spices with Bengal gram flour. 

India has a diverse range of dishes to offer. Several popular meals worldwide have their origins in India and have gained a large following. As a result, it’s no surprise that Indian cuisine is one of the world’s most popular cuisines!

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