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Traditional Indian Food – Awaken Your Taste Buds with Indian States and Their Food

Indian traditional food has an 8000-year history and is well-liked in many other countries. Every state in India has its recipe; these regional meals from several Indian states each have their distinct flavor.

Here is a List of Indian Traditional Food – Indian States and Their Food Items.

Kosha Mangsho – West Bengal

Every Bengali household prepares Kosha Mangsho, a traditional Mutton (Goat meat) dish. This mutton dish with a creamy curry is full of spices and flavor. Mutton is used in this meal, along with spices like cloves, cinnamon, onion, and garlic. This delicious meal is bursting with scent and sweetness that will tantalize your taste senses.

Misal Pav

It is served with Pav bread and a spicy and acidic lentil curry prepared with moth beans. It’s sometimes served with yogurt to take the edge off the heat. Despite the fact that it is a breakfast snack, Maharashtrians eat it at any time of day.

Litti Chokha – Bihar

Litti Chokha’s mouth-watering flavor, enjoyed by many, requires no introduction. It is my pleasure to extend a warm welcome to you to Bihar’s ghee-dripping cuisine. Wheat and sattu are mixed with spices and kneaded into spherical spicy balls before dipping in ghee. Chokha is a complimentary dish made by mashing boiling vegetables (the most common being potatoes, brinjal, and tomatoes), adding spices and chopped onion, garlic, and other ingredients, and served with Litti.

Appam – Kerala

Appam-Kerala--regional-meals

Any Keralan will tell you that appam and stew are their favorite dishes from back home. Appam appears to be a revolution in the culinary sector, hence we believe they are right in doing so. It’s a rice pancake with a soft, substantial center and a crisp, paper-thin exterior. Appam will enhance the flavor of any food a factor of a hundred serves with it frequently served with a southern-style stew, in which chunks of any kind of meat are drowned in a silky, rich, coconut curry that will make you sad when it’s gone.

Jadoh – Meghalaya

It has a deep and distinct color make that s it particularly appealing. Jadoh is essentially red rice that has been cooked with a large amount of hog meat. Green chilies, onions, ginger, turmeric, black pepper, and bay leaves are mixed, then pig chunks are added and fried, followed by red rice and cooked. Turmeric adds beautiful yellow color to the rice as well as an aromatic flavor. It is a delicacy not to be missed if you enjoy pork.

Dhaam – Himachal Pradesh

Dhaam is a cuisine that guarantees a healthy dosage of nutrients and a delicious taste. The meal is made out of dal, rajma, rice, curd, and boor ki Kadi, and it’s served with gur (jaggery). Dhaam is a dish of delectable delights that must be served during special events and celebrations. This dish is distinguished by the fact that it is cooked by specialized chefs known as ‘botis.’ You must visit Himachal during festivals to have the greatest flavor of Dhaam.

Chhena Poda – Odisha

Odisha’s cheesecake, to be exact! Odisha’s most famous sweet, Chhena Poda, is also known as Lord Jagannath’s favorite sweet and is frequently served to him at the Puri Temple. The lingering flavor of burnt cottage cheese and semolina mixed with sugar syrup will undoubtedly blow your head. The caramelized sugar gives out the peculiar taste of Chhena Poda, which is baked for several hours until it turns red. This recipe is simple, easy, and delicious it can be found in practically every nook and cranny.

Rugra – Jharkhand

Rugra is a mushroom-flavored food item that is extremely tasty. Rugra is a native vegetable that is high in protein and minerals and has a high calorific content. As a result, this is very healthy food. This meal is popular among the locals and is in high demand during peak seasons.

Chakhwi – Tripura

Tripura’s main course dish, chakhwi, is a delectable delicacy. Because most Tripura cuisines are meat-based, this wonderful dish is primarily served with hog and fowl. Additionally, the majority of Tripuri meals use less oil. Another key component of this traditional cuisine, Chakhwi, is the bamboo shoot.

Kafuli – Uttarakhand

This dish is a godsend for anyone who is trying to lose weight. Yes, it is that nutrient-dense. It is mostly made up of spinach and fenugreek leaves, which are also recommended by doctors. It’s an unusual dish served with hot steaming rice and made in an iron kadai. It’s the most nutrient-dense and health-conscious food you’ll find in the state.

Fish Curry – Goa

The Goan fish curry is made with coconut and a variety of spices. The meal also has a tart flavor thanks to the raw mango. A nice-sized Pomfret and raw mango are the essential ingredients in this recipe. Kingfish can be substituted for the Pomfret. Rice is served with this Goan meal.

Dhokla – Gujrat

Dhokla-Gujrat--traditional

Dhokla is a traditional Gujarati snack that originated in the state of Gujarat. Gram flour and chana dal are used to make this traditional dish. Dhokla, along with some chili paste and chutney, is the ideal snack to share with friends while conversing. Furthermore, Dhokla is a simple meal that can be prepared in about half an hour.

Pongal – Tamil Nadu

Every auspicious occasion in Tamil Nadu has this as a staple meal. The recipe also includes cardamom, green gramme, raisins, and cashew nuts, in addition to rice and sweet milk. Pongal, which is devoted to the sun god, is traditionally cooked in the open air in the sunlight. The dish is served on banana leaves and comes in two flavors: sweet and savory.

Momo – Sikkim

Momo-Sikkim--traditional-food

The two states of Sikkim and Momos work well together. Sikkim will provide you with the greatest momos you’ve ever had. Momos are Sikkim’s lifeblood, said to have originated in Tibet and influenced by Nepalese cuisine. Momo is a steamed bun with various fillings that is packaged in a compact packaging. The cover and the filling are the two main components of momo. The dough for the cover is created with white flour and water. To improve the texture of the momos, yeast or baking soda is occasionally added to the dough. Originally, ground meat fillings were used in these momos, but throughout time, several changes have been made that have improved the dumplings.

So, when are you going to try these delectable dishes from different Indian states? Remember to tell us about your experience.

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