9. Gujarat - Dhokla
What it is: Steamed fermented rice and gram flour cake, fluffy and tangy.
Why it matters: Gujarat's breakfast and snack icon. Healthy, fermented, delicious.
The serving: Tempering of mustard seeds, curry leaves, garnished with coriander and coconut.
The flavor: Slightly sour from fermentation, mildly sweet, aromatic.
Where to try: Any Gujarati household, or Das Khaman (Ahmedabad)
10. Maharashtra - Vada Pav
What it is: Spiced potato fritter in bread bun with chutneys.
Why it matters: Mumbai's soul food. The Indian burger. Working-class staple that became cultural icon.
The elements: Fried potato patty, pav (Portuguese bread influence), green chili, dry garlic chutney, fried green chilies.
The cost: ₹15-30 (dirt cheap for how satisfying it is)
Where to try: Ashok Vada Pav (Mumbai), or any street vendor
11. Goa - Fish Curry Rice
What it is: Coconut-based spicy-tangy fish curry served with rice.
Why it matters: Daily Goan meal. Simple, coastal, bursting with flavor.
The difference: Goan curries use kokum (for sourness) instead of tamarind—distinct flavor.
The authenticity: Every Goan grandmother has her own version. All are correct.
The pairing: Sol kadi (kokum drink) to cool the spice
South India
12. Karnataka - Bisi Bele Bath
What it is: Rice, lentils, vegetables, tamarind, and spices cooked together.
Why it matters: Karnataka's ultimate comfort food. One-pot meal, complete nutrition.
The name: Literally "hot lentil rice" in Kannada.
The serving: Topped with ghee, served with papad and raita.
The flavor: Tangy, mildly spicy, aromatic—perfect balance.
13. Kerala - Appam with Stew
What it is: Bowl-shaped rice pancakes (crispy edges, soft center) with coconut milk-based vegetable or meat stew.
Why it matters: Kerala breakfast perfection. Syrian Christian influence evident in the stew.
The technique: Appam requires special pan and fermented rice batter.
The pairing: Sweet coconut milk inside appam + savory stew = heaven.
Where to try: Kayees Rahmathullah Hotel (Kochi), or any Kerala household
14. Tamil Nadu - Chettinad Chicken
What it is: Extremely spicy, aromatic chicken curry from Chettinad region.
Why it matters: Represents Tamil Nadu's spice-forward cuisine. Complex spice blend (black pepper, fennel, star anise, more).
The heat level: Spicy. Very spicy. Sweating is normal.
The depth: Not just heat—layers of flavor from roasted spices.
Pairing: Dosa, appam, or rice to cool the fire
15. Andhra Pradesh - Hyderabadi Biryani
What it is: Aromatic basmati rice layered with spiced meat, dum-cooked with saffron.
Why it matters: THE biryani. Debates rage about best biryani, but Hyderabad is always in the conversation.
The method: Kacchi (raw meat and rice cooked together) or pakki (pre-cooked meat layered).
The accompaniments: Mirchi ka salan (chili curry), raita, shorba (soup).
Where to try: Paradise (Hyderabad), Shadab (Hyderabad)
16. Telangana - Sarva Pindi
What it is: Savory rice flour pancake with spices, onions, and chilies.
Why it matters: Telangana's rustic snack. Simple ingredients, bold flavors.
The texture: Crispy outside, slightly crumbly, full of flavor.
The origin: Farmer's food—easy to make, filling, travels well.
17. Puducherry (Union Territory) - French-Influenced Seafood
What it is: Seafood with French cooking techniques—grilled fish, garlic butter prawns, bouillabaisse-style preparations.
Why it matters: 300 years of French colonization created unique fusion.
The vibe: Coastal Indian ingredients meet French technique.
Where to try: Promenade Beach restaurants, Villa Shanti
East India
18. West Bengal - Machher Jhol
What it is: Bengali fish curry in light gravy with mustard oil and spices.
Why it matters: Daily Bengali meal. Simplicity showcasing fresh fish and mustard oil.
The fish: Usually rohu, katla, or hilsa (if you're fancy).
The flavor: Mustard oil's pungency, turmeric's earthiness, ginger's bite.
The pairing: Steamed white rice. That's it. That's all you need.
The love: Bengalis will fight you if you disrespect their fish curry.
19. Odisha - Dalma
What it is: Lentils cooked with vegetables and temple spices (no onion/garlic).
Why it matters: Influenced by Jagannath Temple cuisine. Simple, sattvic, delicious.
The vegetables: Pumpkin, plantain, papaya, drumstick, eggplant—whatever's seasonal.
The distinction: Less oil than most Indian dishes. Clean, wholesome flavors.
20. Jharkhand - Litti Chokha
What it is: Roasted wheat balls stuffed with sattu (roasted gram flour) served with mashed vegetables.
Why it matters: Tribal origins. Rustic, nutritious, deeply flavorful.
The preparation: Litti roasted over coal. Chokha made with roasted tomatoes, potatoes, eggplant.
The serving: Drenched in ghee. Non-negotiable.
The vibe: Rustic comfort, smoky flavors, satisfying.
21. Bihar - Sattu Paratha
What it is: Flatbread stuffed with spiced roasted gram flour.
Why it matters: Bihar's power food. High protein, filling, delicious.
The versatility: Breakfast, lunch, dinner, snack—works anytime.
The drink: Sattu drink (sattu mixed with water, salt, spices)—cooling summer beverage.
Northeast India
22. Sikkim - Momos
What it is: Tibetan-influenced steamed dumplings with meat or vegetable filling.
Why it matters: Sikkim's gift to India. Now national favorite, but best in Sikkim.