20 Different Traditional Food From Other States Of India

Malcolm Forbes once said, “Food may be essential as a fuel for the body, but good food is fuel for the soul.” When talking about good food, Indian cuisine is always on the list. Indian food has an 8000-year-old history. The diversity in Indian cuisine reflects these long years of interaction between different tastes and spices. India has 29 states, with each state having thousands of food varieties. Each state has different cooking, and each cuisine maintains a unique flavor. Mentioned below are diverse Indian states with their traditional dish.

1. Litti Chokha From Bihar

Litti, along with chokha, is the traditional dish of Bihar. It originated from Bihar and later became famous all over Uttar Pradesh, Jharkhand, and many other states of India. The litti is made of wheat flour stuffed with sattu. It is served with chokha, which is mashed potatoes with chili, onions, coriander leaves, salt, and spices. 

1. Litti Chokha from Bihar

2. Pav Bhaji From Maharashtra 

Spicy mashed vegetable sauce served with soft and fluffy bread is famous street food in Maharashtra. It originated in Mumbai and spread all over India. The bhaji or gravy is spicy and full of vegetables like potato, cauliflower, bell pepper, peas, chilly, carrots, and several spices. The bread roll is buttered and served along with the hot vegetable gravy. 

2. Pav Bhaji from Maharashtra

3. Maach And Bhaat From West Bengal 

West Bengal is known as the land of Maach Bhaat. Maach means fish, and Bhaat means rice. Maach bhaat, or fish and rice, is the famous traditional food of West Bengal. The Illish and Prawn curry are the most common among all. Spicy fish curry with boiled rice is one of the best things you’ll get to try in Bengal. 

3. Maach and Bhaat from West Bengal

4. Dhuska From Jharkhand 

It is a crispy dish made of chana dal, boiled potatoes, and rice. The renowned fried dish is prevalent in Jharkhand and its surrounding states. The deeply fried bread is served with aloo chana sabzi or spicy chutney. It is a famous snack loved by people. It is served as the main snack in festivals like Holi. 

5. Makki ki roti and Sarson ka saag from Punjab

5. Makki Ki Roti And Sarson Ka Saag From Punjab 

It is the most common classic Punjabi food served all over north India in winter. This traditional evergreen food is full of nutrients. Flat roti is made of corn flour, and the saag is made of mustard leaves. The combination is loved by people all over India. It is an easy-to-make dish, served in festivals like Lohri and Baisakhi.

3. Maach and Bhaat from West Bengal

6. Kebabs From Uttar Pradesh 

Uttar Pradesh is famous for its variety of Kebabs. Its famous Kakori Kebab is made of lamb, has a very soft texture, and is rich in flavor. The salty and spicy Tunday kebab is made from buffalo meat and feels like melting in your mouth. Boti Kebab, Shami Kebab, Seekh kebab, and Galouti Kebabs are others on the list. For its diversity in Kebabs, Uttar Pradesh is known as the City of Nawabs. 

6. Kebabs from Uttar Pradesh

7. Dal Baati Churma From Rajasthan 

This healthy yet tasty dish originated from the royal kitchens of Rajasthan. It is a mixture of three different tastes, spicy dal, the crispy baati, and the sweet churma. The ghee-dipped baati is made from wheat flour, suji, and besan. On the other hand, the dal is made of a combination of dals such as chana dal, tur dal, moon dal, and urad dal. Sweet churma is made of wheat flour, suji, and peanuts. The dish is trendy in every part of Rajasthan. 

7. Dal baati Churma from Rajasthan

8. Puttu And Kadala Curry From Kerala 

This yummy-looking traditional dish of Kerala is high in nutrition and a have a bunch of health benefits. The Puttu is cylindrical steamed rice flour layered with crushed coconuts. The Kadala curry is spicy black chickpea curry with coconut extracts. Puttu is sometimes made sweet by adding jaggery, which makes the combination more interesting. It is a must-try dish from Kerala.

8. Puttu and Kadala curry from Kerala

9. Jadoh From Meghalaya 

Jadoh, or red rice, is the most common dish in the Khasi community of Meghalaya. The word Jadoh means Meat and rice. The rice is cooked with pork meat or sometimes with fish or chicken. The dish takes hours to get thoroughly cooked. This spicy rice is loved by the people of Meghalaya. You can buy a plate full of Jadoh anywhere on the streets of Meghalaya. 

9. Jadoh from Meghalaya

10. Mutton Pulao From Madhya Pradesh 

It is the most famous non-vegetarian dish in North India and South India. Basmati rice, or a close variant, is cooked with spicy mutton. The strong fragrance of clove, cumin, cinnamon, and cardamom is enough to make your mouth watery. Finely marinated juicy mutton pieces with long grains of Basmati rice make the perfect combination. Not only in India, but this recipe is popular in Pakistani and Turkish cuisine too.

10. Mutton Pulao from Madhya Pradesh

11. Pakhala From Odisha 

It is the traditional dish of Odia cuisine. Lightly fermented rice in water, followed by curd, cucumber, onion, chilies, and cumin seeds. Torani is the liquid portion of the dish. The dish is served in the summer to give a quick refreshment. The Pakhala is rich in fatty acids, which improve gastric health and boost immunity. 

11. Pakhala from Odisha

12. Momos From Sikkim 

Momos originated from Tibet and Nepal, but now it is a traditional food in Sikkim. It has been an intimate part of every kitchen in Sikkim. Momos are steamed dumplings with cabbage, paneer, mushroom, or meat fillings. It is served hot with spicy garlic chutney and warm soup. Momos have varieties such as steamed, fried, or tandoori.

12. Momos from Sikkim

13. Bafauri From Chhattisgarh 

It is a healthy steamed dish from Chhattisgarh, made from Chana dal and urad dal. It is a simple and light evening snack with many health benefits. It is rich in protein as it contains steamed lenticular and is a perfect alternative to fried, oily pakoras. It is best served hot with green coriander chutney to make a delicious healthy snack

13. Bafauri from Chhattisgarh

14. Rabri From Uttarakhand

Rabri is a soft sweet dessert made by boiling milk on low flame till it is condensed. The two main components of the dish which make it renowned in Uttarakhand are Jhongora (type of rice) and Chaas (buttermilk). It is famous for its rich, creamy, and sweet taste. Almonds, saffron, and Pistachios are used for toppings. It can be served warm or chilled as both have their specific taste. It goes well with malpua, gulab jamun, and other companion dishes.

14. Rabri from Uttarakhand

15. Idli Sambar From Tamil Nadu 

It is a popular South Indian dish. Idli is made from fermented rice and lentil batter. Sambar is spicy-flavored lentil curry. The soft fluffy, steamed idli dipped in a tangy vegetable sambar brings the best combination. It is a famous dish in India and is served in many restaurants. A typical side dish often served with idli and sambar is coconut chutney. 

15. Idli sambar from Tamil Nadu

16. Paneer Chaman From Kashmir 

This cheesy, creamy, tender paneer recipe is a masterpiece for all paneer lovers. It is a traditional Kashmiri dish made by cooking paneer in milk and adding flavors of saffron, fennel, and ginger. It is the perfect substitute for any non-vegetarian meat dish. The paneer dish is creamy in appearance and taste with a strong fragrance of funnel. It is quite a unique way of cooking a paneer dish

16. Paneer Chaman from Kashmir

17. Khandvi From Gujrat 

This small, yellow, tightly rolled dish is from Gujarati cuisine. It is made of gram flour and yogurt. It has a unique sweet and spicy taste. It is often served with flavored chutneys, coriander, and chilies. It is a healthy tea snack in Gujrat and is effective in weight loss. Other names for Khandvi are Patuli, Dahivadi, and Suralichi vadi. 

17. Khandvi from Gujrat

18. Pulihora From Andhra Pradesh 

Pulihora, or simply lemon, tamarind rice, is a popular dish in Andhra Pradesh. This tangy and spicy rice dish differs in taste from hand to hand. It is a famous south Indian dish rich in Vitamin C and other anti-oxidants because of the tamarind. It is a simple and basic dish prepared at every Andhra festival. 

18. Pulihora from Andhra Pradesh

19. Khar From Assam

The traditional dish of Assam is made by filtering water from the dried and burnt ashes of fruit peel, mostly bananas. The word Khar means sour, which denotes its taste. It is an essential ingredient in most of the dishes in Assam. It helps to boost digestion and maintain good gastric health. 

19. Khar from Assam

20. Goan Fish Curry From Goa 

Goan fish curry is a popular dish from Goa. It is a different style of making fish curry as it uses tender coconut or coconut milk, spices, and tamarind. It is a combination of sweet, spicy, and tangy tastes. The combination of fish curry and rice is loved by people in Goa. Mostly Tilapia, Snapper, and Barramundi fish variety are used for this dish.

20. Goan Fish curry from Goa