India, known for its rich cultural heritage and traditions, offers a plethora of culinary delights that are as varied as its landscapes and people. From the aromatic biryanis of Hyderabad to the spicy curries of Kerala, from the mouthwatering street food of Mumbai to the sumptuous sweets of Bengal, India's culinary mosaic has a lot to offer. Each region of this vast subcontinent boasts its own unique ingredients, cooking techniques, and flavours, making Indian cuisine a kaleidoscope of tastes and textures.
Here are some delicacies that you can enjoy as you travel across India's landscapes.
1. Goshtaba, Kashmir: One of the most famous dishes in Kashmiri cuisine is goshtaba, and it is usually presented as the final course during dinner. Its placement at the end of the meal is not only a matter of tradition but also serves a practical purpose, that is, it aids in digestion due to its yogurt-based composition. The key element that distinguishes this dish is the use of freshly butchered meat. Goshtaba's preparation is notably challenging when the meat cools down, as it possesses a remarkably resilient texture. Additionally, the heat produced during pressing the meat can cause it to begin cooking. So, pounding the meat requires a high level of skill and is often done with a wooden pestle.
2. Gahat Ka Shorba, Himachal Pradesh: Gahat Ka Shorba is an authentic culinary gem from the mountainous state, deeply rooted in Pahari tradition. This unique soup recipe features the rich flavours of horse gram, making it a perfect winter delight. The process involves slow-cooking Gahat dal until it reaches a perfect consistency, and then it's expertly seasoned to perfection. Infused with an array of aromatic spices, this soup is bound to become a cherished household favourite, pleasing the taste buds of all family members. In Himachali or Pahari cuisine, great care is taken to retain the natural nutrients of the ingredients. While preparing this soup may require some time and patience, the exquisite taste that follows the first spoonful is undeniably worth the wait.
3. Lassi, Punjab: Lassi is a beloved beverage that holds a special place in Punjabi culture. The classic lassi, in its original form, is sweet and enriched with a touch of cream and butter, rendering it luxuriously rich. In modern times, to beat the summer heat and add variety, flavours like strawberry or mango rose have been introduced.
4. Ker Sangri, Rajasthan: Ker Sangri is typically crafted from locally sourced beans and berries. These two elements harmonize in a delightful fusion, imparting an earthy flavour to the dish. While dried ker and sangri are readily available in stores year-round, their fresh counterparts are a seasonal winter delicacy. In the preparation of Ker Sangri Ro Saag, the inclusion of red chili and cumin (jeera) is a common practice, although variations exist among individual recipes.
5. Khaandvi, Gujarat: Khandvi is a delectable treat consisting of delicate layers of gram flour, skillfully rolled into a delightful texture. It is prepared by cooking these rolls in buttermilk, complemented by an array of spices and garnished with sautéed sesame seeds. What makes it truly irresistible is its uncomplicated yet flavourful topping of curry leaves, coriander, cumin, mustard, and coconut.
6. Pithla Bakhri, Maharashtra: For many Maharashtrians, the quintessential 'comfort food' is pithla bhakri, often lovingly referred to as the 'Farmer's Meal' within the state. This hearty dish, consisting of hot pithla served with bhakri or even roti, holds a special place in the hearts of those who toil in the fields after a long and strenuous day of labour. It's the perfect go-to recipe, especially when fresh vegetables are scarce. Pithla takes on different consistencies depending on its accompaniment. When served with rice, it typically has a more liquid-like, watery texture, while when paired with roti or bhakri, it tends to be semi-liquid or dry. Additionally, a spicier variation of pithla is known as Zunka, offering a delightful twist to this beloved Maharashtrian classic.
7. Mysore Pak, Karnataka: In India, the humble yet widely cherished sweet known as Mysore Pak is quite popular. It is made using just three simple ingredients: besan (gram flour), ghee, and sugar. The combination of besan and ghee gives this dessert a luxuriously rich and satisfying texture.
8. Goan Fish Curry, Goa: Goan fish curry, also referred to as Xitti Kodi, is a flavourful dish that boasts a medley of spices and coconut. This dish's tangy undertone is further accentuated by the inclusion of raw mango. Typically, a generous portion of Pomfret and raw mango serves as the primary ingredients for this dish, although kingfish can also be used as an alternative. It is traditionally served alongside rice, making for a delightful and satisfying meal.
9. Poha Jalebi, Indore: Indore is proudest of its morning breakfast and is known for its range of conversations and blend of flavour. Poha, or flattened rice, is a delicious snack that is typically enjoyed with hot, crispy jalebis and tea. Poha is just flattened rice that has been sautéed with onions, chillies, salt, turmeric, and a dash of lime juice. On your subsequent trip to Indore, be sure to give it a try!
10. Mutton Biryani, Hyderabad: It's a one-of-a-kind biryani made of raw meat layered with rice in three stages with heavy spices, ghee, and mint leaves; and surprisingly, it's one of the most subtle biryanis with balanced flavours. With so many spices in this biryani, one might get the shock of their life by tasting a bite! It's a dish that can transport you to heaven with just one bite and is so popular that Hyderabadians can eat it at any time of day.
11. Smoked Pork Curry, Nagaland: Naga pork curry stands out as one of the most tantalizing non-vegetarian offerings in Indian cuisine. This dish features crispy, succulent smoked pork, simmered in a wonderfully spicy curry infused with the fiery bhoot jholokia chilli and bamboo shoots, resulting in a flavourful and hearty culinary masterpiece. Traditionally, this aromatic curry is ladled generously over steamed rice, creating a mouth-watering delicacy that is an absolute must-try for non-vegetarian enthusiasts.
12. Poriyal, Tamil Nadu: Poriyal is a delightful vegetable dish that involves lightly sautéing shredded or diced vegetables. To prepare this dish, mustard seeds, onions, and urad dal are typically fried together with your choice of vegetables. These ingredients are then seasoned with turmeric, dried red chilies, various spices, and coriander. Occasionally, shredded coconut is added as a finishing touch. In Tamil Nadu, poriyal is commonly served as a side dish in a three-course meal alongside sambar, rasam, and tayirsadam (yogurt rice).
13. Litti Chokha, Bihar: The mouthwatering Litti Chokha, enjoyed by many, requires no introduction. It is made of wheat and sattu with spices, which are kneaded into spherical spicy balls and bathed in ghee. On the other hand, Chokha is made by mashing boiled vegetables (most commonly potatoes, brinjal, and tomatoes). The spices are then added along with chopped onion, garlic, and other ingredients, and ais finally served as a complementing delicacy with Litti.
14. Rosogolla, West Bengal: Rosogolla is a beloved Bengali sweet that consists of soft and spongy cottage cheese balls soaked in a fragrant sugar syrup. It's known for its melt-in-the-mouth texture and sweet, syrupy flavour. This iconic dessert has its roots in West Bengal, India, and is a favourite treat during festivals and celebrations. It has also gained popularity throughout the country and beyond, delighting dessert enthusiasts with its irresistible sweetness.
15. Chena Poda, Odisha: Other than cheesecake, name a meal that has the perfect balance of sweetness and tanginess. We have one, and it's Lord Puri Jagannath's favourite prasad, Chenna Poda. It is one of the beloved culinary delights relished by the people of Odisha, especially during the vibrant celebrations of Diwali and Durga puja. The twist of flavours offered by this sweet delicacy is the combined magic of carefully picked ingredients such as paneer, semolina, sugar, almond and cashew nuts. After the ingredients are thoroughly blended, they are topped with a dash of cardamom powder and baked until the perfect golden brown hue is attained. Once done, the sweet is ready to be devoured throughout the day.