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India’s food culture is as vast as its geography. Each state, city, and village takes pride in its signature dishes, many of which have centuries-old origins. They have evolved through royal kitchens, humble homes, and bustling street corners. Over the years, they have been shaped by climate, trade, and history. To travel through India is to travel through flavours and every dish telling a story of its land. Food in India is not just a necessity; it is a celebration. From creamy curries to slow-cooked meat, Indian recipes represent an emotional connection between tradition and taste. As we move across the country, each dish reveals something about its people — their celebrations, beliefs, and heritage. Here are seven dishes from different states that truly capture the spirit of India’s diverse cuisine. Hyderabadi Biryani Hyderabadi Biryani is one of India’s most iconic dishes. It is a royal dish that has carried over centuries and is cooked in the traditional dum style. The rice and marinated meat are cooked together in a sealed pot. Rice is layered with saffron and onions to create a meal that is rich with layers of flavours and textures. All ingredients come together to create this aromatic dish that defines Hyderabad’s culinary identity. Today, biryani is one of the most popular dishes and a favourite of millions across India. Rogan JoshRogan Josh is synonymous with Kashmiri cuisine. It is a curry made by slow-cooking lamb or mutton. The meat is infused with red Kashmiri chillies and aromatic spices like cardamom, cinnamon, and bay leaves. Although the dish looks spicy, it is more fragrant than fiery. Traditionally enjoyed with steamed rice, it’s a dish that warms both heart and soul against the backdrop of Kashmir’s cold valleys. Sarson da Saag and Makki di Roti The farm-based life of Punjab is best defined by sarson da saag (mustard greens curry) along with makki di roti (cornmeal flatbread), which is hearty and homely. The fresh sarson is cooked and commonly paired with makki roti and white butter. This is a filling and healthy dish that embodies the spirit of Punjab. DhoklaDhokla is a Gujarati snack that is soft, airy, and slightly sour, making it an impeccable meal that is both healthy and palatable. This treat is made from fermented gram flour batter and is steamed to an ideal finish, making it extremely digestible yet alluring. The mustard seeds, green chillies, and coriander are some of the ingredients that enhance the flavour of dhokla, which is generally eaten along with the chutneys and tea — a tribute to the inventive vegetarian cuisine of Gujarat. Misal Pav Misal Pav is the spicy lentil-based curry that originates from Maharashtra and is the most common breakfast meal in the region. Along with pav, this dish is also garnished with farsan, onions, and lemon for a spicy and crispy flavour. However, the food changes from place to place — Kolhapuri Misal is known for its high level of spiciness, while Puneri Misal is known for being blander. Filled with different consistencies and flavours, Misal Pav is one dish that can be consumed on the streets as well as at home — an embodiment of Mumbai’s love for bold, punchy tastes. Prawn Malai CurryPrawn Malai Curry (Chingri Malai Curry) is a creamy, aromatic, and lavish dish that is the perfect representation of both the coastal and cultural heritage of Bengal. Prepared in a mixture of coconut milk, ghee, and mildly spiced, it provides a balanced combination of sugar and spice. Commonly accompanied by steamed rice, this cuisine is very much like the rest of the Bengali food — classy and immensely gratifying. Masala Dosa One of the most loved food items in the entire nation is what came from South India — Masala Dosa. A crispy, savoury, brown crepe that is made with fermented batter of rice and lentils, and stuffed with freshly ground potato. It is served with coconut chutney and sambar. Dosa is a complete meal that satisfies one's hunger and is rich in taste. Dosa is the embodiment of the culinary art of South India – nutritious and delicious.
