India is a country with rich cultural diversity, where every state has its own traditions, communities, and delicious food. Among all its treasures, food plays a special role in bringing people together. If you love trying different flavors, India has something special to offer from every region. Here’s a list of 29 famous India Foods, each representing the flavors of one of India’s 29 states. Let’s take a look at the country’s diverse culinary heritage!
Misal Pav – Maharashtra
Misal Pav is a popular street food from Maharashtra, loved for its bold and spicy flavors. It originated in Pune and has become a favorite across the state, enjoyed as breakfast, a snack, or even a filling brunch.
The dish consists of a spicy curry made from sprouted moth beans (matki), topped with crunchy farsan, fresh onions, and cilantro. It’s served with soft, buttery Pav bread, making it a delicious and satisfying meal. In Mumbai, it’s often paired with a bit of yogurt to balance the heat.
Though traditionally a breakfast dish, Misal Pav is enjoyed at any time of the day. Its mix of spice, crunch, and softness makes it a must-try for anyone who loves street food or wants to taste authentic Maharashtrian flavors.
Makki Di Roti & Sarson Da Saag – Punjab
Sarson da Saag and Makki di Roti are classic Punjabi dishes, known for their rich flavors and comforting taste. Makki di Roti, a maize flour flatbread, is a staple in Punjabi homes, reflecting the simplicity of traditional cooking.
It pairs perfectly with Sarson da Saag, a flavorful curry made from mustard greens, spinach, and other leafy vegetables. The dish is often topped with homemade butter or ghee, adding to its rich taste.
This hearty meal is best enjoyed during winter, along with a tall glass of creamy lassi, a refreshing yogurt-based drink. Sarson da Saag and Makki di Roti are a true reflection of Punjab’s love for wholesome and satisfying food—an absolute must-try for anyone looking to savor authentic Punjabi flavors. As one of the famous India dishes, it perfectly represents the rich culinary heritage of the region.
Kosha Mangsho – West Bengal
Kosha Mangsho is a beloved Bengali dish, known for its deep, rich flavors. This slow-cooked mutton or goat curry is made with aromatic spices like cloves, cinnamon, cardamom, onions, and garlic. The slow cooking process allows the meat to soak up the spices, creating a perfect balance of warmth, spice, and a slight hint of sweetness.
Traditionally, it is enjoyed with steamed rice or luchi, a soft and flaky fried flatbread. The dish’s thick, flavorful gravy and tender meat make it a true highlight of Bengali cuisine. As a famous Indian food dish, Kosha Mangsho is a must-try for anyone who loves bold, comforting meals!
Dhokla – Gujrat
Dhokla is a popular dish from Gujarat, known for its soft, spongy texture and mild tangy taste. Made from gram flour (besan) or a mix of rice and split chickpeas (chana dal), this steamed dish is both delicious and nutritious. As a famous Indian food, it is enjoyed across the country as a light and flavorful snack.
It’s quick to prepare, usually ready in about 30 minutes, and can be enjoyed as breakfast, a snack, or even a light meal. Served with tangy green chutney and sometimes a bit of spicy chili paste, it offers a perfect balance of flavors. A topping of mustard seeds, curry leaves, and grated coconut adds to its simple yet irresistible taste.
Though it originates from Gujarat, Dhokla is loved all over India. Whether it’s tea-time or a casual gathering, this light and flavorful dish is always a great choice!
Rogan Josh – Kashmir
Rogan Josh is a classic lamb curry from Kashmir, known for its deep flavors and fragrant spices. This dish, which dates back to the Mughal era, is a favorite among meat lovers and those who enjoy rich, warming meals.
It is made by slow-cooking tender lamb in a flavorful gravy with yogurt, caramelized onions, and a mix of spices like cardamom, cloves, and fennel. Despite its bold taste, Rogan Josh is surprisingly light, thanks to its wholesome ingredients and traditional cooking methods.
Served with steamed rice or freshly baked naan, this dish offers a comforting and satisfying meal. Its rich aroma and distinctive taste make it a must-try for anyone who loves Indian cuisine.
Pongal – Tamil Nadu
Pongal is a traditional dish from Tamil Nadu, closely linked to the harvest festival of the same name. Made with rice and moong dal (green gram), it is a comforting and flavorful meal enjoyed across the state.
There are two popular types of Pongal: Sakkarai Pongal (sweet) and Ven Pongal (savory). Sweet Pongal is made with jaggery, cardamom, ghee, cashews, and raisins, giving it a rich, dessert-like taste. Ven Pongal, on the other hand, is a simple yet aromatic dish, prepared with black pepper, cumin, ginger, and ghee.
Traditionally, Pongal is cooked outdoors as part of a ritual to honor the Sun God, expressing gratitude for a good harvest. Often served on banana leaves, it represents warmth, togetherness, and celebration. Whether enjoyed during festivals or as a comforting meal at home, Pongal is a delicious part of Tamil Nadu’s rich culinary heritage.
Papaya Khar – Assam
This traditional Assamese dish is known for its unique combination of flavors, making it a special part of the region’s cuisine. It features a hearty curry made with taro, lentils, raw papaya, and either fish or meat, creating a rich and satisfying meal. As one of the famous Indian dishes, it showcases the diverse and flavorful culinary traditions of Assam.
What makes this dish stand out is its traditional preparation—filtering the curry through dried banana leaves. This gives it a subtle, earthy aroma that enhances its flavor. Served with steamed rice, this wholesome dish is a comforting and delicious choice for lunch, offering an authentic taste of Assam’s diverse culinary traditions.
Litti Chokha – Bihar
Litti Chokha is a beloved dish from Bihar, known for its rich, earthy flavors and deep cultural roots. Litti consists of wheat flour dough balls stuffed with spiced sattu (roasted gram flour), baked or roasted until crisp, and then brushed with ghee for a fragrant, golden finish.
It is traditionally served with Chokha, a smoky mash made from roasted eggplant, tomatoes, and potatoes, mixed with mustard oil, garlic, onions, and spices. This hearty combination is both nourishing and full of bold flavors.
More than just a meal, Litti Chokha reflects Bihar’s culinary heritage and love for simple yet flavorful food. Whether enjoyed as a snack or a wholesome meal, it’s a must-try for anyone looking to experience the authentic taste of Bihar.
Dham – Himachal Pradesh
Dhaam is a traditional feast from Himachal Pradesh, showcasing the region’s rich culinary traditions. This wholesome meal includes steamed rice, creamy curd, flavorful rajma (kidney beans), tangy boor ki kadi (a yogurt-based curry), and aromatic dal, creating a well-balanced and satisfying spread. As one of the famous Indian dishes, it highlights the authentic flavors of Himachali cuisine. To finish, a serving of jaggery (gur) adds a hint of natural sweetness.
Prepared by skilled cooks called “botis,” Dhaam holds a special place in Himachali culture and is a highlight of festivals, weddings, and celebrations. Traditionally served on fresh leaf plates, it brings people together in a spirit of community and warmth.
For an authentic taste of Dhaam, visit Himachal during festive occasions when it is prepared with love and tradition. More than just a meal, it is a reflection of the state’s hospitality and deep-rooted culinary heritage.
Pootharekulu – Andhra Pradesh
Pootharekulu is a cherished sweet from Andhra Pradesh, known for its delicate, paper-thin layers and rich sweetness. Originating from Atreyapuram in the East Godavari region, this traditional delicacy is a festival favorite and a reflection of the region’s culinary craftsmanship.
The name “Pootharekulu” means “coated sheets,” perfectly describing its unique preparation. Made from ultra-thin rice starch sheets, it is carefully layered with powdered sugar and ghee, creating a dessert that melts in the mouth. Some variations include dry fruits, adding extra flavor and texture.
Pootharekulu is more than just a sweet—it’s a symbol of Andhra’s rich food heritage. Whether enjoyed during celebrations or shared as a special gift, this delicacy is a must-try for anyone looking to savor authentic Andhra flavors.
Hyderabadi Biryani – Telangana
Hyderabadi Biryani is a legendary dish that represents the rich culinary traditions of Hyderabad, influenced by the royal kitchens of the Nizams. This flavorful delicacy is a highlight of Indian cuisine and a must-try for food lovers.
There are two main types: Pakki Biryani, where the meat is cooked before being layered with rice, and Kachchi Gosht ki Biryani, where raw marinated meat is slow-cooked with rice, allowing the flavors to develop beautifully. Both variations are prepared in a handi (a deep pot), with alternating layers of fragrant basmati rice, spiced meat, and fresh herbs. The pot is sealed to lock in steam, ensuring every grain of rice absorbs the rich flavors.
Hyderabadi Biryani is more than just a dish—it’s an experience. The aroma of saffron, slow-cooked spices, and tender meat creates an irresistible combination, making it a favorite among biryani enthusiasts worldwide.
Fish Curry – Goa
Goan Fish Curry, or Xitti Kodi, is a staple of Goan cuisine, celebrated for its bold flavors and rich, creamy texture. This coconut-based curry strikes a perfect balance between spiciness, tanginess, and creaminess, making it a favorite among locals and visitors alike.
A key ingredient that sets this dish apart is raw mango, which adds a refreshing tang that complements the warmth of the spices. Traditionally, Pomfret is the preferred fish, but Kingfish is also a popular choice, enhancing the dish with its firm texture and mild flavor.
Served with steaming hot rice or soft rotis, Goan Fish Curry embodies the coastal charm and vibrant culinary heritage of Goa. With its fresh ingredients and aromatic spices, this dish is a must-try for anyone looking to indulge in authentic Goan flavors.
Kafuli – Uttarakhand
Kafuli is a traditional dish from Uttarakhand, known for its earthy flavors and nutritional value. Made with fresh spinach and fenugreek leaves, this wholesome preparation is both light and nourishing, making it a preferred choice for a healthy meal. As a famous Indian food, it reflects the simplicity and richness of Uttarakhand’s culinary heritage.
A distinctive feature of Kafuli is its preparation in an iron kadhai, which not only enhances the flavor but also enriches the dish with iron. The greens are slow-cooked with spices and yogurt, resulting in a mildly tangy and flavorful gravy.
Typically served with steaming hot rice, Kafuli is a staple in Garhwali and Kumaoni cuisine, reflecting the region’s emphasis on fresh, homegrown ingredients and traditional cooking methods. This simple yet delicious dish is perfect for those who appreciate authentic Himalayan flavors and healthy eating.
Chakhwi – Tripura
Chakhwi is a traditional dish from Tripura, known for its wholesome flavors and use of fresh, natural ingredients. This hearty preparation features green papaya, bamboo shoots, and lentils, often cooked with chicken or pork, reflecting the importance of meat in Tripuri cuisine.
What sets Chakhwi apart is its minimal use of oil, allowing the natural flavors to shine. The bamboo shoots add an earthy aroma and a satisfying crunch, enhancing the dish’s appeal. Typically enjoyed as a main course, Chakhwi is both nutritious and satisfying.
More than just a meal, Chakhwi represents Tripura’s rich culinary heritage, offering a taste of the region’s authentic flavors. Whether you’re exploring North East Indian cuisine or seeking a healthy and flavorful dish, Chakhwi is well worth trying.
Kangshoi – Manipur
Chakhwi is a beloved main course from Tripura, known for its wholesome flavors and unique combination of green papaya, bamboo shoots, and lentils. Often prepared with pork or chicken, this dish highlights the central role of meat in Tripuri cuisine.
One of Chakhwi’s defining features is its minimal use of oil, allowing the natural flavors of fresh ingredients to stand out. The bamboo stalks add a subtle earthy taste and a satisfying crunch, making the dish both nutritious and delicious.
More than just food, Chakhwi represents Tripura’s rich culinary heritage, offering insight into the region’s simple yet flavorful cooking traditions. It’s a must-try for anyone eager to explore the authentic tastes of North East India.
Jadoh – Meghalaya
Jadoh is a beloved dish of the Khasi community in Meghalaya, known for its vibrant colors and hearty, savory flavors. At its core is red rice, cooked with pork, fish, or chicken, making it a versatile and satisfying meal.
The preparation starts with pork chunks fried in a fragrant blend of green chilies, onions, ginger, turmeric, black pepper, and bay leaves. Turmeric not only enhances the flavor but also gives the rice a beautiful golden hue. For an authentic Khasi touch, pig’s blood is sometimes added, deepening the dish’s rich, bold taste.
Jadoh is more than just a meal—it’s a reflection of Meghalaya’s cultural heritage and traditional cooking techniques. Whether you love meaty, spiced dishes or are exploring Northeast Indian cuisine, Jadoh is a must-try for an authentic Khasi dining experience.
Appam – Kerala
Appam and stew are a beloved culinary duo from Kerala, cherished for their delicate textures and comforting flavors. Appam, made from a fermented rice batter, features a soft, fluffy center with crisp, lace-like edges, making it a perfect companion to a variety of curries.
While appam pairs well with many dishes, it shines brightest when served with a Kerala-style stew. This creamy, coconut milk-based curry, enriched with chicken, mutton, or vegetables, is gently spiced with cinnamon, cloves, and fresh ginger, creating a fragrant and velvety dish. The richness of the stew beautifully complements the light, airy appam, offering a meal that is both soothing and satisfying.
Whether for breakfast, lunch, or dinner, appam and stew remain a quintessential part of Kerala’s cuisine—a must-try for anyone seeking the authentic flavors of God’s Own Country.
Bhutte Ka Kees – Madhya Pradesh
Bhutte Ka Kees is a flavorful specialty from Madhya Pradesh, highlighting the natural sweetness of fresh, grated corn. This dish combines creamy milk, aromatic spices, and a touch of heat to create a light yet satisfying delicacy.
The preparation begins with a tempering of mustard seeds, green chilies, and asafoetida, infusing the dish with a subtle spice and enticing aroma. The grated corn is then slow-cooked in milk, resulting in a rich, velvety texture that enhances its sweetness. A hint of turmeric adds warmth, while a final sprinkle of coriander brings freshness and color.
Often enjoyed as a snack or light meal, Bhutte Ka Kees is a wholesome representation of Madhya Pradesh’s culinary heritage. It’s a must-try for those seeking comforting, home-style flavors with a unique regional touch.
Dal Baati Churma – Rajasthan
Dal Bati Churma is a signature dish of Rajasthan, known for its bold flavors and satisfying textures. This iconic meal consists of three essential components—spiced dal, crispy bati, and sweet churma, coming together in perfect harmony.
Bati, a dense, round bread, is baked or roasted over an open flame until golden brown and crisp. Once cooked, it’s dipped in ghee, giving it a rich, buttery taste. The dal, made from a mix of mung, chana, and urad lentils, is slow-cooked with aromatic spices, adding depth and warmth. Churma, a sweet, crumbly mix of wheat flour, ghee, and jaggery or sugar, balances the dish with its delicate sweetness.
Dal Bati Churma is more than just a meal—it’s a celebration of Rajasthan’s culinary heritage. As one of the famous Indian dishes, it holds a special place in Rajasthani cuisine. Whether enjoyed at a festive gathering or a traditional Rajasthani meal, this dish is a must-try for anyone craving an authentic taste of Rajasthan.
Bajre Ki Khichdi – Haryana
Bajra Khichri is a staple comfort food in Haryana, offering a nutritious and hearty twist on the traditional Indian khichri by replacing rice with bajra (pearl millet). This variation not only enhances the dish’s earthy flavors but also boosts its nutritional value, making it a preferred choice for a wholesome meal.
The preparation begins with soaking bajra overnight to soften the grains. It is then cooked with moong dal (split green gram) and a blend of aromatic spices in a pressure cooker, resulting in a rich, rustic texture with a mild nutty taste. Bajra, known for its high fiber and nutrient content, thrives in Haryana’s arid climate, making it an integral part of the region’s cuisine.
Typically served with ghee, pickles, or fresh yogurt, Haryana’s Bajra Khichri is a delicious and satisfying dish that showcases how local ingredients shape traditional recipes. It’s a must-try for those seeking a healthy, rice-free take on a classic Indian favorite.
Thukpa – Arunachal Pradesh
Thukpa is a warm and hearty noodle soup with Tibetan origins, widely cherished in Sikkim for its comforting flavors and wholesome ingredients. Perfect for chilly weather, this dish is a go-to choice when craving a nourishing and satisfying meal.
The dish features soft noodles immersed in a rich, aromatic broth, often prepared with chicken, mutton, or vegetables. Fresh ingredients such as celery, bell peppers, spinach, carrots, and cauliflower add layers of flavor and texture, while a blend of spices and herbs enhances the depth of the broth.
Thukpa is more than just a soup—it’s a beloved staple that warms both the body and soul. With its satisfying taste and comforting appeal, it has become an integral part of Sikkim’s culinary culture. Whether you’re exploring regional flavors or simply looking for a cozy, flavorful dish, Thukpa is a must-try!
Momo – Sikkim
Who can resist a plate of steaming hot momos? In Sikkim, these delicate dumplings are not just a snack but an essential part of the region’s food culture. Influenced by Nepalese cuisine and deeply rooted in Tibetan traditions, Sikkim is known for serving some of the most flavorful momos you’ll ever taste.
Each momo consists of two key elements: a thin, soft dough and a savory filling. The dough, made from white flour and water, is sometimes leavened with yeast or baking soda for a lighter, airy texture. Fillings range from spiced meat to finely chopped vegetables, offering a delicious variety to suit every taste.
Whether steamed, fried, or pan-fried, momos are best enjoyed with spicy chutneys and a warm bowl of clear soup. In Sikkim, enjoying a plate of momos is more than just a meal—it’s a culinary tradition that brings people together.
Served with tangy, spicy chutneys, momos are perfect as both a quick snack and a hearty meal. Their delicate wrappers and flavorful fillings make them a staple in Sikkim’s food culture, enjoyed by locals and visitors alike.
Whether steamed, fried, or pan-fried, momos capture the essence of the region’s rich culinary heritage. Their widespread popularity and irresistible taste make them a must-try for anyone visiting Sikkim, offering a delicious glimpse into the flavors of the Himalayas.
Bisi Bele Bath – Karnataka
Bisi Bele Bath is a cherished dish from Karnataka, particularly popular in Bangalore and Kannadiga households. This one-pot meal is known for its rich, aromatic flavors and comforting appeal, making it a staple in South Indian cuisine.
The dish combines cooked rice and lentils (sambar dal) with tamarind, fresh vegetables, and a special spice blend featuring coriander, cinnamon, and dried red chilies. Coconut is often added for extra depth, enhancing the dish’s complexity. While its preparation involves multiple steps, the result is a fragrant, flavorful meal that’s worth the effort.
Traditionally served hot with a dollop of ghee and crispy papad or boondi, Bisi Bele Bath is a true reflection of Karnataka’s culinary heritage. It’s a must-try for anyone looking to savor authentic South Indian flavors.
Pork with Bamboo Shoot – Nagaland
Bamboo shoots are a staple ingredient in Northeast Indian cuisine, valued for their distinct sourness and versatility. Their tangy notes complement meat-based dishes, balancing the richness of pork, fish, or other proteins.
The sour flavor of bamboo shoots is often intensified through fermentation or drying, adding an earthy depth to traditional recipes. Their crisp texture and bold taste make them a standout element in curries, stews, and stir-fries.
Beyond their culinary appeal, bamboo shoots hold cultural significance in the region, symbolizing the deep connection to fresh, locally-sourced ingredients. Their ability to enhance flavors and textures makes them an essential component of Northeast Indian cooking.
Misa Mach Poora – Mizoram
Misa Mach Poora is a flavorful seafood dish from Mizoram, ideal for shrimp lovers. This grilled delicacy is marinated with spices, lemon juice, orange zest, and mustard oil, creating a perfect balance of tangy, smoky, and bold flavors.
To complement your meal, Mizoram offers two distinct beverages. Zu, a traditional tea, is a comforting staple enjoyed daily, while Lubrusca grape wine provides a locally crafted, unique taste.
These culinary experiences highlight Mizoram’s rich food culture, offering a delicious way to savor the region’s flavors while taking in its scenic beauty. As a part of famous Indian food, Mizo cuisine reflects the unique traditions and ingredients of the region.
Chenna Poda – Odisha
Chhena Poda is a beloved dessert from Odisha, famous for its caramelized flavor and soft texture. Often called the “cheesecake of Odisha,” it holds deep cultural significance and is traditionally offered to Lord Jagannath at the Puri Temple.
This baked delicacy is made with fresh cottage cheese (chhena), semolina, and sugar, flavored with cardamom. Slow baking caramelizes the sugar, creating a golden-brown crust and a rich, smoky sweetness.
A must-try for dessert lovers, Chhena Poda is a true taste of Odisha’s culinary heritage—perfect for festive celebrations or as a simple, comforting treat.
Chila – Chhattisgarh
Chilla, a traditional dish from Chhattisgarh, is a light and flavorful pancake made from a batter of rice and urad dal (split black gram). Simple yet satisfying, it is a popular breakfast option, often enjoyed with tangy green chutney that adds a zesty kick.
Variations of Chilla include finely chopped vegetables and spices, enhancing both texture and taste. Whether served as a quick snack or a wholesome meal, this dish perfectly captures the simplicity and charm of Chhattisgarh’s cuisine. A must-try for anyone exploring authentic regional flavors!
Dhooska – Jharkhand
Dhooska, also known as Dushka, is a crispy deep-fried snack from Jharkhand, loved for its golden crunch and soft, savory interior. Made from a batter of powdered rice, chana dal (split chickpeas), and mashed potatoes, it is lightly spiced for a rich and satisfying flavor.
Deep-fried to perfection, Dhooska pairs well with tangy chutney, aloo curry, or a spicy tomato-based sauce, enhancing its delicious taste. Whether enjoyed as a snack, breakfast, or festive treat, this dish is a perfect example of Jharkhand’s vibrant culinary traditions. A must-try for lovers of regional Indian flavors!
Tunde Ke Kebabs – Uttar Pradesh
Tunday Kebabs from Lucknow are a true reflection of the city’s royal culinary heritage, renowned for their buttery texture and deep, aromatic flavors. These legendary kebabs are made from finely minced lamb or buffalo meat, blended with a unique mix of nearly 100 spices, creating a taste that is both rich and unforgettable.
Their origins date back to the 17th century, when a Nawab, having lost his teeth, desired a dish that was soft yet indulgent. His chefs rose to the challenge, and thus, the Tunday Kebab was born—named after the one-armed chef who perfected the recipe.
Traditionally charcoal-grilled, these kebabs are best enjoyed with parathas, mint chutney, and onions, making them a symbol of Lucknow’s Awadhi cuisine. As one of the famous Indian dishes, Tunday Kebab offers a rich blend of spices and tradition. A bite into this delicacy is not just a taste of delicious food, but a taste of history.
