Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala.
Indian cuisine consists of 31 dishes as every region in India has its delicacies and distinct styles of cooking.
If you are planning your trip to India and looking for flights to India and food is primarily on your list, worry not, the list represented here will guide you about the different dishes of India. You can find the best airfare here.
It is an aromatic lamb dish of Persian origin and stands as one of the best signature dishes of the state of Jammu and Kashmir. The dish is ideally enjoyed with steaming hot white rice.
It is a common and much-loved dish of Bihar, served for breakfast or as a tea-time snack and sometimes even for lunch with dal. Litti is often stuffed with seasoned fried gram flour powder and baked on coal or in an oven, and chokha is a mashed vegetable, usually prepared with potatoes, tomatoes, and eggplant.
It is a regional classic dessert from the state of West Bengal. These are delicate cottage cheese dumplings, soaked in sugar syrup.
It is a form of biryani, from Karnataka. It was originated after blending Mughlai and Iranian cuisine in the kitchens of the Nizam. It is usually served with dahi chutney and a green chilli curry.
It is a fast food dish from Maharashtra. It consists of a vegetable curry served with a soft bread roll. It is generally eaten as a snack.
It is a vegetarian food item that originates from Gujarat. It is made with gram flour and usually steamed. Dhokla can be eaten for breakfast, as the main course, or as a snack. It is often served with tamarind chutney or green coriander or mint chutney.
It is a traditional Rajasthani treat. It is served with a spicy dal, the sweet churma along with deep-fried crunchy baatis.
The most popular dish from Punjab is served with homemade white butter. Sarson ka saag is made from mustard green leaves and Makki ki roti is maize flour flatbread. It is often eaten for lunch and dinner. It is the most wanted dish, especially in winters.
It is a famous hot and spicy Goan dish. Vindaloo is mainly served with rice, pav or rotis depend on the taste of the eater. Goa has various takes on vindaloo.
Chaat refers to a delicious savoury snack. It is typically served at a roadside food stall or food carts. Most chaats originated in parts of utter Pradesh. The chaat specialties vary from city to city. Some popular chaat items are pani-puri, aloo tikki, dahi vada and sev puri.
It is a popular dish in Orissa and Assam. It is basically rice pastry with different variations such as til pitha (sesame seeds stuffed pitha) and nariyal pitha (shredded coconut-filled pitha).
The dish originates from Meghalaya. It is luscious pork and rice-based Khasi delicacy. No ceremony is complete without this dish.
A staple dish of Mizoram. It is prepared with rice porridge, and is served with fresh coriander paste, spring onions, crushed black pepper, zesty fish sauce, and finely powdered rice.
It is a Nepali pork dish from Sikkim. It is a strip of pork stewed with radish and dried chillies. It goes really well with just plain rice.
This popular dish belongs to Arunachal Pradesh. It is prepared with millet flour and boiling water. This appetizing spicy porridge can be enjoyed with green vegetables and charred meat.
It is specially from Himachal Pradesh. It is a spinach curry with lentil dumplings. It is served with cumin rice or roti.
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