Indian Delicacies You MUST Try

Rajasthani Cuisine

Image Credits – Priyanka’sFoodTales

The most popular Indian dishes, with its mixture of ingredients and intoxicating aromas, are favorite around the world. Cardamom, Turmeric, Clove, Coriander, Asafetida, Saffron, and Cumin seeds are the most common Indian Spices that extensively being used.  

Misal Pav is a popular Maharastrian street food of sprouts curry, topped with onions, tomatoes, farsan, lemon juice and served with Pav.

Makki Di Roti & Sarson Da Saag is a classic Punjabi dish made from mustard leaves, spinach and bathua along with Maize flour and spices.

Kosha Mangsho is a spicy Bengali Mutton Curry which is full of flavors from mutton, spices and mustard oil.

Litti Chowkha, one of the most popular Indian dishes originated from Bihar and is also popular in Jharkhand and Uttar Pradesh. Litti is the stuffed whole wheat dough ball and Chokha, made with roasted eggplant is a mashed relish that is served with litti.

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The first time i tried litti-chokha was when i was a kid, went to visit the trade fair. In the Bihar division we saw the artefacts, textiles and the famous Madhubani painting. Everything was definitely bewitching but being a foodie since childhood i was very curious to try out 'Bihari food'. So, there were around 2-3 food stalls one was of litti chokha, other one was mango juice and aam papad stall and last one i don't remember. We ordered litti chokha, the first bite i took with excitement and left with disappointment, "such bland food" i told my mother and quickly headed to mango juice stall. After that day, i made a perception that bihari food tastes bland. The perception stayed with me for a long time until today, mom and me decided to cook litti choka in our style. Before cooking anything new i like to read about it and its history. So here's a little gyaan for you guysπŸ˜… that i found interesting ⏩litti chokha was eaten by farmers and peasants, mostly because it was cheap, 'sattu' the filling of litti had cooling properties and it could stay fresh for 2-3 days. ⏩It is believed that it actually came from Magadh Kingdom, later gained it's prominence during the time of Rani Laxmibai. It became an important meal for war times, because of less ingredients, less utensils required in this dish. ⏩ The dish underwent many changes as new rulers came in and finally the dish travelled to bihar served with chokha. The typical recipe of Litti is a dough made of wheat flour stuffed with sattu filling is roasted and chokha made with grilled eggplant, potatoes and spices. Well my take on this dish was, i kept the recipe of litti same but i fried the boiled aloo with spices, some Lemmon juice squeezed and garnished with corainder leaves and we are good to go. After this very experience, i cant wait to cook and try more Bihari delicacies.😊😊 βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž– Follow @shreo_s_food_diary for more gyan bhare postsπŸ˜‚πŸ˜‚ and stories βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž–βž– #yumilicious #biharifoodbebest #biharifood #bihari #biharicuisine #cook #cookingathome #cookathome #cooktime #eatingfortheinsta #homemadecooking #homechefmeals #memories #memoriesoffood

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Pongal is a popular rice dish in the South Indian states of Tamil Nadu, Andhra Pradesh, and Karnataka.

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β€’ VENN PONGAL β€’ This period of social distancing and isolation has made me realize how you tend to take for granted little pleasures like getting to go out and having one of your favourite breakfasts on regular days Pongal is a popular rice dish in the South Indian states of Tamil Nadu, Andhra Pradesh and Karnataka. It has different varieties – Chakarai Pongal or sweet pongal which is generally made in temples during festivals, Venn Pongal which is served as breakfast along with sambar and chutney, Melagu Pongal which is a spicy variant and made with pepper, rice and moong dal and Puli Pongal which is made with tamarind and boiled rice and served for dinner Medu vada is one among the many snack items/dishes that all the South Indian states enjoy alike. Be it for breakfast or tea-time, there wouldn't be a single restaurant that will not have the vada in their menu, served along with a hot bowl of sambar and some chutney A combination of both pongal and medu vada, a rather staple one, is something I can vouch for if you are looking for a hearty breakfast Rate – Rs. 70 for pongal, Rs. 20 for vada Rating – 5/5 #TummyTantrums62 #pongal #tamilpongal #meduvada #vada #vadalove #breakfast #breakfasttime #southindianfood #southindianbreakfast #tasteofsouthindia #southindiandelicacy #indianfood #indiandelicacy #tasteofindia #indianbreakfast #eatattrivandrum #foodblog #foodblogger #foodbloggers #foodbloggersofinstagram #foodbloggersofindia #indianfoodbloggers #southindianfoodblogger #keralafoodie #trivandrumfoodies #keralafoodblogger #foodcoma #foodbliss #foodphotography

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Recheado Bangda – Authentic Goan style Recheado Bangda/Bangda Fish Fry prepared by giving slits to the fish and stuffing a special traditional masala in it. Then the fish is coated with semolina and then shallow fried in hot oil.

Dal Baati Churma – A traditional Rajasthani delicacy recipe made from dal, bati or wheat rolls, and churma which is a powdered wheat ball.

Momos are native to Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh. It’s a flour-based dumpling steamed with cabbage, carrot & spring onion stuffing served with a red-colored spicy chutney.

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