1. Makke Di Roti and Sarson Da Saag, Punjab
Makke di roti and Sarson da saag is a traditional dish from Punjab but is loved and relished all over India. The green gravy (saag) is made from mustard leaves (sarso), spinach, fenugreek, radish and spices. The gravy is served with flat bread made of corn flour, called Makke di roti. Typically prepared in winter months, a serving of Makki di Roti and Sarson da Saag is never complete without a dollop of butter and a chunk of jaggery on the side.
2. Puranpoli, Maharashtra
This yummy dish is Maharashtrian in tradition, and made from all-purpose flour stuffed with a paste of lentil and jaggery (unrefined cane sugar). The sweet flat bread is cooked on a pan (tawa) until brown. Every Maharashtrian family has their own special recipe for Puranpoli and the preparation varies across different regions of the state. For example, in the Konkan belt, grated coconut is added to the stuffing, which is not commonly used otherwise.
3. Misa Mach Poora, Mizoram
If you love seafood, this Mizo dish is made for you. Misa Mach Poora (or grilled shrimp) is a dish traditionally made by grilling or roasting the shrimp on banana leaves placed on hot charcoals. The shrimp is flavoured with local spices and served with steamed rice. The sheer simplicity of the dish is what makes it so comforting to the soul.
4. Chamani Qaliya, Kashmir
Chamani Qaliya is a Kashmiri dish made of paneer (cottage cheese), milk, curd and spices. The gravy is suffused with delicate flavours of Kashmiri spices, but the real essence of the dish lies in the utensil it is cooked in. Kashmiris use earthenware to give the dish its unique flavour and aroma.
5. Unidhiyu, Gujarat
Made from all the vegetables you can think of, Unidhiyu is a popular dish from Gujarat. The curry is an amalgam of eggplant, peas, potatoes, purple yam, green beans and other seasonal vegetables, all slow-cooked into an even pulp. Not only is it packed with nutrition and goodness, Undhiyu is traditionally made upside-down in earthen pots, heated from above!
6. Bhutte Ka Kees, Madhya Pradesh
Bhutte ka kees is popular street food from Madhya Pradesh, mainly Indore, which is famous for its chaat and dairy sweets. The grated corn is simply cooked with spices and then simmered with milk. This delicious snack is simple, wholesome and very satisfying.
7. Bisibelebhath, Karnataka
Bisibelebhath is a sour and tangy South Indian dish made from rice, lentils, vegetables and spices like nutmeg, curry leaves and tamarind pulp. A complete nutritious meal in itself, Bisibelebhath is served steaming hot with curd and papad.
8. Irachi Ishtu, Kerala
Kerala is known for its spicy food, but Irachi Ishtu is one of the rare exceptions. A thin stew made of chicken, beef or lamb cooked with vegetables and coconut milk, this delightful dish is popular for its subtle flavours and soothing taste. Irachi Ishtu is best relished with steamed rice or appams (rice pancakes).
9. Jadoh, Meghalaya
The north-eastern states boast of several culinary treasures and Jadoh is only one of them. Popular among the Khasi tribes of Meghalaya, Jadoh is made of red rice cooked with bits of pork. The more authentic versions have pork blood and black sesame seeds added to it. The ingredients used are minimal, but the flavours pack a punch.
10. Macher Dimer Bora, Bengal
It is no secret that the Bengalis are crazy about their fish, and culinary traditions in general. Macher Dimer Bora is one such Bengali delicacy. These are fried fritters with fish eggs as the primary ingredient coated in a batter of chickpea flour and spices. This delightful dish is specifically enjoyed in the monsoon, which happens to be the breeding season of freshwater fish. Unlike caviar, these fish eggs are all natural, unprocessed and not at all expensive!
11. Litti Chokha, Bihar
Litti Chokha hails from the heartland of Bihar and has been on our fave food list since eternity. “Litti” are tight sattu dumplings traditionally baked in clay ovens while “chokha” is a fiery dip made of brinjal, onions and spices. The dumplings are often doused with a generous helping of ghee to offset the dryness, while the clay oven lends the dish a distinct smoky favour. There is something intensely raw and rustic about this spicy dish that we can’t seem to have enough of.
I'm Really Sorry Guys If I've Missed Anything Unique Here Because India Has Variety Of Unique Foods, I Try To Pick SOME Of Them.
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