Khorisa Maas From Assam

Tilkut, a sweet treat from Bihar, is made of sesame seeds and jaggery, often enjoyed during Makar Sankranti festivities.

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Shorshe Baata Illish is a beloved Bengali dish featuring Hilsa fish cooked in a mustard seed gravy, best enjoyed with white rice.

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Lyodur Tschaman From Kashmir

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Undhiyu From Gujarat

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Bhutte Ka Kees From Madhya Pradesh

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Alu Vadi From Maharashtra

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Kori Gassi From Karnataka

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Misa Mach Poora From Mizoram

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Khorisa Maas From Assam

Khorisa Maas is a traditional Assamese dish featuring fish and bamboo shoots, creating a flavorful non-vegetarian side dish.

Tilkut, a sweet treat from Bihar, is made of sesame seeds and jaggery, often enjoyed during Makar Sankranti festivities.

Tilkut From Bihar

Shorshe Baata Illish is a beloved Bengali dish featuring Hilsa fish cooked in a mustard seed gravy, best enjoyed with white rice.

Shorshe Baata Illish From West Bengal

Lyodur Tschaman From Kashmir

Lyodur Tschaman is a creamy turmeric-based paneer (cottage cheese) dish, a favorite among Kashmiri vegetarians.

Undhiyu From Gujarat

Undhiyu is a classic mixed vegetable dish from Gujarat cooked traditionally upside down in earthen pots, featuring winter veggies and fenugreek dumplings.

Bhutte Ka Kees From Madhya Pradesh

Bhutte Ka Kees is a popular street-food snack from Indore, made with grated corn, spices, and milk, perfect for tea time.

Alu Vadi From Maharashtra

Alu Vadi, also known as Patra or Pathrode, is a delightful dish made from colocasia leaves, steamed, coated with besan, and served as a snack.

Kori Gassi From Karnataka

Kori Gassi is a signature Mangalorean chicken curry made with coconut milk, offering a spicy and flavorful experience.

Misa Mach Poora From Mizoram

Misa Mach Poora is a popular dish in Northeastern cuisine, featuring grilled shrimps cooked in mustard oil, orange zest, lemon juice, and spices.