When it comes to food, India has it all. It is a paradise for all food lovers. Indian cuisine offers an array of traditional delicacies that are made using a melange of spices and ingredients. India is a hot pot of various cultures and all states have their own unique dishes. The traditional food of India is widely appreciated for its flavours and spices. The most astounding tastes are to be found in dishes that are not quite well-known, but are an absolute must try! With New Year approaching, get going with your bucket lists and mark off these 10 dishes from the list.
Here’s a list of 10 regional dishes that you must not miss in 2018.
Kothimbir Vadi, Maharashtra
Kothimbir Vadi has its origins from Maharashtra and is prepared using a mixture of gram flour, coriander leaves and sesame seeds. These coriander fritters can be savoured in the evening as a tea-time snack. You can also pair it with a hot piping cup of filter coffee.
Kothimbir Vadi has its origins from Maharashtra and can be savoured in the evening as a tea-time snack
Undhiyu is a Gujarati speciality which is quite nutritious as it is prepared using an amalgamation of all possible vegetables that you could think of. It has eggplant, potatoes, peas, green beans, purple yam and other seasonal vegetables too. All of these are slow-cooked in earthen pots that are placed upside-down. They are heated from above and add a smoky flavour.
Undhiyu is a Gujarati speciality which is quite nutritious
Gil-e-Firdaus, Andhra Pradesh
Gil-e-Firdaus is as sweet as it sounds. This Hyderabadi speciality is a melt-in-mouth dessert which is prepared using white pumpkins. They are cooked with thickened milk and sugar. The garnishing of cardamom powder and chopped dry fruits adds a nice aroma to the dessert.
Bebinca is a classic layered Goan speciality which is prepared using flour, sugar, egg yolk and coconut milk. It also has a hint of nutmeg in it. This layered dessert has about 7-16 layers which makes this an absolute must try.
Bebinca is a layered dessert that has about 7-16 layers which makes it a must try
Thekua is quite popular across Bihar and Jharkhand. This sweet snack is usually prepared during Chhah Puja. It tastes so scrumptious that you just can’t stop at one.
Thekua tastes so scrumptious that you just can’t stop at one
Chak-Hao Kheer, Manipur
Chak-Hao Kheer is a purple coloured kheer which is quite pleasing to the eyes and the palate as well. It is a kind of pudding which is prepared using short-grained joha rice and tastes mildly sweet. It leaves a purple colour when cooked with milk.
Patishapta, West Bengal
This thin crepe-like pancake is quite popular across West Bengal. It is stuffed with khoya, coconut and jaggery that add a unique flavour to this dish. It is usually served as a roll and is paired with date syrup.
Patishapta is a thin crepe-like pancake which is quite popular across West Bengal
Kuzhi Paniyaram, Tamil Nadu
Move over Idlis and Dosas as South Indian cuisine has got more to offer. Paniyaram is a crispy, crunchy and bite-sized delight which is prepared using the leftover batter of Idli or Dosa. Pair it with chutneys and devour it as a tea-time snack.
Paniyaram is a crispy, crunchy and bite-sized delight
Gushtaba, Jammu and Kashmir
It is an authentic non-vegetarian Kashmiri delicacy which is prepared using meat balls that are cooked in yoghurt gravy. These meat balls are not only tender but also quite flavourful.
Gushtaba’s meat balls are not only tender but also quite flavourful
This Punjabi speciality is usually eaten in the winter months to ward off cold and its symptoms. It is quite high in nutritional value as it is made using whole-wheat flour, sugar, ghee and lots of dried fruits. Savour it with a glass of warm milk and you’re done for the day.
Panjiri is usually eaten in the winter months to ward off cold and its symptoms
You must have tried Butter Chicken from up North and Dosas from down south. Now, experiment with some unusual regional dishes.
Happy New Year 2018