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Some special dishes of Indian states.

Every state in India has different taste and cooking style. Here’s a list of some authentic, must have, local dishes indigenous to the various Indian states.

1. Andhra Pradesh
It is an authentic Andhra pickle made from sorrel leaves and tastes delicious with a plate of hot steamed rice and onion. 
Itis the famous dish of Andhra Pradesh.
Gangura Pachadi

Making Ingridiants:

  • 6-7 small bunches sorrel leaves/gongura leaves,2 tbsp oil,15 dried red chillies
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3-4 fenugreek seeds,salt - to taste
  • 6-7 garlic cloves
  • 1 large size onion, diced into thick medium size pieces

For  tempering:
  • 2 tbsp oil
  • ½ tsp chana dal
  • ½ tsp urad dal
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 4-5 dried red chillies
  • 6-7 curry leaves

2. Bihar.


People don’t know enough about the typical cuisine of Bihar even though it is excessively rich in taste and austere in the way it is prepared. The most admired delicacy of the state is litti and chokha, which consists of roasted wheat balls stuffed with a special filling and mashed potatoes with distinct flavors. Also worth trying are the sattu parathas, jhal murhi, khaja and tilkut.

lITTI AND CHOKHA is one of the most popular dish of Bihar.
Litti and Chokha,Bihar-India

Making Ingridiants:
Ingredients: Litti
(for the dough)
  • 3 cups Atta,3 tbsp refined oil,Water

(for the filling)
  • 250 gm Sattu (flour of roasted Bengal gram)
  • 1 large Onion (finely chopped),5 cloves Garlic (finely chopped)
  • 1 inch Ginger (grated),1 Green chilli (finely chopped)
  • 1 tsp Onion seeds,1 tsp Ajwain,1 tsp or more Aamchur (to make the filling slightly sour)
  • Salt & Water

Ingredients: Chokha
  • 1 large brinjal
  • 6 medium-sized desi tomatoes
  • 2 medium-sized boiled potatoes (optional)
  • 3 cloves garlic (finely chopped)
  • 1 inch ginger (grated)
  • 1 green chilli (finely chopped)
  • 3-4 sprigs coriander leaves (finely chopped)
  • 1 tbsp mustard oil 

Dehrori is a delicious festive dessert from the state of Chhattisgarh, usually prepared on Diwali eve. It consists of fried rice dumplings dipped in sugar syrup and garnished with nuts.

Dehrori is also very mamous dish of Chhattisgarh.

Making Ingridiants:

  • 2 cups rice
  • 1/2 cup curd
  • 2 cups of water,Ghee
  • 3-4 cups sugar,Dry fruits
  • 1 tbsp cardamom powder
  • 1 tbsp clove powder

Along with its dominant seafood cuisine, Goa is famous for this authentic and exquisite pudding dessert. The traditional Bebinca is made of 16 layers and is served warm with cold ice cream. Try this out the next time you are in Goa.

Bebinca is the most popular dish with multy layered cake of goa

Making Ingridiants:

  • 200 gm refined flour
  • 10 egg yolks
  • 500 gm sugar
  • 200 ml coconut milk
  • 5 gm nutmeg powder
  • 200 gm butter.

The taste of India cannot be complete without a mention of the dosa and idli. This state is the origin of the most famous South Indian cuisine that is eaten around the world. There are a variety of dosas available around the region—but the most popular is the masala dosa, in which a fermented crepe made of rice batter is filled with potatoes and served with sambhar and coconut chutney. Also, one must try the idlisappamrasam, chettinad chicken and pongal when in this state.

The test of India cannot be complete without Dosa and Idli.
Masala Dosa, Tamilnadu-India

Making Ingridiants:

  • ½ cup whole skinned urad dal.
  • 1 ½ cups par boiled rice or idly rice (can use 2 cups if making in wet grinder)
  • 1 tbsp. chana dal.
  • ½ tsp. fenugreek seeds / methi seeds.
  • 2 tbsp. poha / attukulu/ beaten rice.
  • non iodized salt or crystal as needed.
  • fresh water as needed (do not use lentil soaked water 

6.Jammu and Kashmir


Kalaadi is a traditional local hill cheese, indigenous to the state of Jammu and Kashmir. It is very dense, usually made from cow’s milk. You cannot afford to miss this divine taste if you are in J&K streets.

Kalaadi Cheese is most popular food of Jammu and Kashmir.
Kalaadi Cheese, Jammu & Kashmir.

Making Ingridiants:
  • Full cream milk 1 liter
  • Lemon juice 2-3tbs
  • Butter 1tbs
  • Salt to taste
  • 1 Round Bread

If you have any quarries feel free to comment bellow, I will definitely help you accordingly.

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