Indian cuisine’s exotic dishes according to their states

• Sikkim – Momos

Who does not adore momos? Momos and Sikkim complement one another well. The greatest momos you’ve ever had in your life will be served to you in Sikkim. The staple food of Sikkim is momos, which are thought to have Tibetan origins and are influenced by Nepalese cuisine. Momo is a little bundle of filled buns that is steam-cooked. Momo generally has two components: a cover and a filling. White flour and water are used to make the dough that forms the cover. To improve the texture of the momos, yeast or baking soda are occasionally also added to the dough. Originally, the momos were filled with ground beef, but through time, several improvements have been made that have elevated the quality of the dumplings.

• Bihar – Litti Chokha

There is no need to introduce the mouthwatering flavour of Litti Chokha, which is enjoyed by all. You are cordially invited to experience Bihari cuisine in all its ghee-dripping splendour. It is made of wheat and sattu mixed with spices, formed into spheres, then dipped in ghee. The crunchy crust and textural qualities of Litti make it a culinary treat. Chokha is made by mashing boiling vegetables (the most popular being potatoes, brinjal, and tomatoes), adding spices, and chopping other ingredients like onion, garlic, and other aromatics. It is typically served with litti as a complementary delicacy.

• Gujrat – Dhokla

Gujarat, where dhokla originated, is where this genuine food was first introduced. Gramme flour and chana dal are used to make this traditional culinary dish. Additionally, the meal is manageable and takes only 30 minutes to create. Dhokla is the ideal snack to have with friends while engaging in gossip sessions when paired with some chutney and chilli paste.

• Maharashtra – Misal Pav

One of the most well-known Maharashtrian breakfast, snack, or brunch dishes is Misal Pav, which is distinctively Pune-born. It is a common street snack in Mumbai. With Pav bread, it is served with a tangy, hot, and spicy lentil curry prepared with moth beans. It is occasionally eaten with yoghurt to tone down the spice. Maharashtrians like it at any time of the day, despite the fact that it is a breakfast delicacy.

• Punjab – Makki Di Roti and Sarso Da Saag

In North India, particularly in the state of Punjab, makki di roti and sarson da saag are considered staple foods. Despite its unappealing appearance at first, this classic Indian meal boasts a flavour that is both authentic and full of nutrients. It makes for the ideal complement to a drink of lassi for a satisfying and healthful meal.

• Kerala – Appam

Any Keralan who is asked what their favourite dish is from their native country will vouch for stew and appam! I believe they are justified in doing so because appam appears to be a revolution in the food industry. It resembles a rice pancake with a crispy, paper-thin surface and a soft, substantial inside. No matter what you eat it with, appam will boost the flavour of that meal by a factor of a hundred! It is typically served with a southern-style stew, though, which consists of chunks of any kind of meat covered in a smooth, decadent, dreamy coconut curry that will make you sad when it’s gone.

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