29 Unusual Dishes From 29 States That You Must Try
Every state of India is blessed with its individual flavor (no pun intended!). Be it the language we speak, the clothes we wear or the type of food we eat, the variety is mind-boggling. Every state in India has its own special food¡ªbe it the famous Dosa and Sambhar from down south to Tandoori Chicken up in the north. However, digressing a little from the usual savoury dishes, we bring to you these 29 types of unusual, offbeat and tasty dishes fro...Read More
1. Pappu Koora from Andhra Pradesh
Every state of India is blessed with its individual flavor (no pun intended!). Be it the language we speak, the clothes we wear or the type of food we eat, the variety is mind-boggling. Every state in India has its own special food¡ªbe it the famous Dosa and Sambhar from down south to Tandoori Chicken up in the north. However, digressing a little from the usual savoury dishes, we bring to you these 29 types of unusual, offbeat and tasty dishes from 29 states of our country.
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Andhra Pradesh is a large state which covers most of the Deccan plateau. The state is an amalgamation of diversified communities living in each district. So, only Hyderabadi Biryani can never justify the varied taste that the state has to offer. Next time you visit Andhra, make sure you taste this homely dish called Pappu Koora. It¡¯s actually a dal with hing (asafetida) and spinach. Experience dal, like you have never tasted before.
2. Misa Mach Poora from Arunachal Pradesh
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One of the beautiful states from North East, Arunachal has lot more to offer other than its breathtaking valleys. Misa Mach Poora is a god-sent dish if you visit the state (which you should). It¡¯s a simple dish which mixes thinly cut vegetables and prawns.
3. Koldil Paro Manghor Jalukia from Assam
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This may not sound very appealing to a lot but Assam takes a special liking to pigeon meat. This particular dish is made with banana flower tossed with potatoes and pigeon meat. And it tastes really exotic and yummy.
4. Suran Chutney from Bihar
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Suran, or Ole, Chutney is one of the popular rendition of the vegetable. It is easy to cook and it suits our palette. Vegetarians will have a gala time having it, as this is purely made out of Ole. This will be an unusual yet yummy accompaniment with Parathas.
5. Bidiya from Chhattisgarh
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Bidiya is small wheat and rice based delicacy from Chhattisgarh. From small balls of the dough to flat small rectangles of it, no sugar is added in the process. These small rectangle pieces are fried and dipped in sugar syrup. Mild sweetness with earthiness of the base is what makes it distinguished.
6. Patoleo from Goa
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Goa is the ultimate destination for youngsters to party and chill. From its beaches to its cuisine, Goa¡¯s motto is ¡®susegad¡¯ which translates to relaxed, quiet and chilled out way of life. Speaking of life, this dish is a sweet rice cake which is steamed in turmeric leaves. This is a must try when you visit Goa.
7. Gunda Stuffed with Methi Masala from Gujarat
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Gunda is a type of berry that is very famous among the saurashtra region of Gujarat. Gunda stuffed with methi (fenugreek) is basically a traditional vegetarian preparation which can be used as an accompaniment. Pungent fenugreek seeds with flakes of raw mangoes and red chilies are used as stuffing. A must try when you visit Gujarat!
8. Bajre Ki Khichdi from Haryana
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Rice and pulses khichdi or medley is very common in every part of the country. So, people from Haryana did the innovation in khichdi and instead of rice they added bajra (millet). It smells better, tastes better and is more nutritious. Do give it a try if and when you are in Haryana.
9. Patande from Himachal Pradesh
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Patande is basically an Indian style pan cake which originates from Sirmour district of the state. It is made with whole wheat flour and is mildly spicy in taste due to the addition of chili flakes. With Dham being the other favorite, this is also a must try when you visit Himachal.
10. Gushtaba from Jammu And Kashmir
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Kahwah, Rogan Josh, Yakhni and Dum Aloo must also be on your list when you are in Kashmir, but you just can¡¯t miss the Kashmiri rendition of American meat balls. Minced lamb meat and lamb fat rolled into small balls and cooked in yoghurt gravy. It is like Christmas for your mouth.
11. Baiganee Chop from Jharkhand
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This rendition of eggplants deep fried in gram flour is widely popular in the entire country, but what makes it special here in Jharkhand is the addition of chopped garlic in the gram flour batter. The crunch of the chop comes from the baking soda added in the batter. You should definitely try this when you visit Jharkhand. It goes best with tangy green mango pickle.
12. Pahnn-dhi Curry From Karnataka
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Pahnn-Dhi Curry is a dish from Coorg district of Karnataka. It¡¯s dark pork gravy that is a feast to the taste buds. Instead of the usual vegetable oil, sesame oil is used for this preparation which gives it the aroma that comes straight from Coorg. It¡¯s rich and delicious in taste so it goes well with plain white rice.
13. Beef Ularthiyathu from Kerala
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Ularthiyathu means dry roast, so the dish translates to dry roasted beef. One of the most underrated delicacies from god¡¯s own land, you should definitely try this when in Kerala or if you have a Malayali friend. A mixture of whole spices, roasted and crushed, with tonnes of more Indian spices making it a spice fest. Spicy, zingy and a must have chakhna to accompany your occasional drink.
14. Bhopali Kebab From Madhya Pradesh
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Bhopali Kebab is the usual seekh kebab with a dash of cottage cheese and kewra water (panadanus syrup). The usual suspected spices are obviously included but these two ingredients change the kebabs completely and the addition of browned onion paste makes it more succulent. It goes extremely well with mint and coriander chutney.
15. Kothimbir Vadi from Maharashtra
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Maharashtra is strictly famous for its street food, be it Pav Bhaji or Vada Pav or Paani Puri. But this zingy rendition of kothimbir (coriander) will make you want to have more of this.
16. Kelichanna from Manipur
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While the Manipuri cuisine is famous for its non-vegetarian delicacies, this simple chana (not chickpea) or yellow peas dish will keep your tongue on fire. A simple roadside dish that makes you wants more of it. Simple to prepare and a must have all vegetarians.
17. Jadoh From Meghalaya
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Jadoh is basically a pulao with rice and pork. Jadoh is actually a delight for those who are looking for a dish which is not oily at all. With only 2 tblspn of oil one can make this dish for four. Pork, and basic spices like ginger, onion, black pepper and turmeric is cooked and rice is added to make it a perfect light dish from beautiful northeast state.
18. Sawhchiar from Mizoram
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This is the Mizo variant of Jadoh from Meghalaya. This awesome incorporation of rice and meat to form a sort of khichdi is simply delicious. Rice, pulses and meat are boiled together and converted into a succulent food blob.
19. Pork with Potatoes From Nagaland
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One must never miss out on having pork from the north east. While the pork with bamboo shoots is famous in Nagaland, one should definitely try this homely cooked pork with potato. This simple curry can easily be found in simple roadside dhabas of Nagaland.
20. Murg Saagwala From Odisha
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Oriya food, for some reason, is never in the lime light. Every region has its own specialty but somehow Oriya food is underrated. This combination of spinach and chicken is what stands out from the rest. The goodness of chicken, the nutritional benefit from spinach and the earthiness of the spices make it a definite must have.
21. Amritsari Machli from Punjab
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While the world woos Punjabi food like no other, this simple fish recipe makes Punjab a taste bud friendly state. This dish is actually a better and spicy variation of ¡®fish & chips¡¯ from the United Kingdom. The fish is marinated with tonnes of fresh ingredients like onion, ginger-garlic paste, gram flour and lots of various spices. Deep fry it till golden and mouthwatering fried fish is up for grabs.
22. Kheer Mohan From Rajasthan
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Kheer Mohan is basically a Rasgulla but the flavor of this sweet makes it special. A smoothie of condensed milk with nuts and pistachios is layered over the small sweet balls. A must have after a heavy meal or it can be enjoyed just the way they are.
23. Phagshapa From Sikkim
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With its scenic and picturesque view, Sikkim is indeed breathtaking. And so is the food from this state. It is a heaven for all the pork lovers. Phagshapa is actually pork with radish. It is extremely simple to make as the ingredients are very few. It goes well with rice.
24. Virundhu Sappadu From Tamil Nadu
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Virundhu Sappadu is actually a Tamilian thali with loads of small amounts of dishes. It may be non-vegetarian depending on what restaurant you are in. It is served on a coconut leaf which makes it more ethnic. From Chicken Chettinad to Egg Parota to Coconut Barfi, this is a feast for foodies who like Tamilian food. And of course, the usual suspects like sambhar, vada, and coconut chutney are also included.
25. Golichina Mamsam From Telangana
The newly formed state Telangana always had its distinctive flavor in its food from the start. The food is extremely spicy, like red hot spicy. Continuing the spice trail, Golichina Mamsam is a mutton curry made with local spices. It is a simple yet fiery mutton dish that goes well with either rice or paratha and even dosas.
26. Awan Bangwi From Tripura
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Awan Bangwi is a simple preparation of rice which is cooked with ginger stuffed in lairu leaf. When boiled, the aroma of ginger is released in the packed rice.
27. Kamal Kakri Kofta Curry From Uttar Pradesh
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With the dialect of Hindi changing in every district of UP, it is hard to get the one dish which is particular from this state. Still Kamal Kakri Kofta is what stands out and stays on your tongue. The curd-based gravy and the distinctive flavor and taste of koftas makes it a must have from UP.
28. Jhangora kheer from Uttarakhand
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Jhangora is basically sabudana, and this special treat of sabudana is surely a must try when you visit the hilly state. A simple sweet dish which is not heavy on belly but makes a serious impact on taste buds!
29. Chur Mur from West Bengal
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Lastly from the land of Rasogolla comes this wacky variation of the famous street food ¨C Gol Gappa/Phuchka/Pani Puri/Gupchup. The small balls of gol gappas are crushed and mixed with chopped onions, boiled potatoes, green chilies and spices. Tamarind water is added for the zingy taste. It is easily available at all ¡®phuchka¡¯ vendors across West Bengal.
