The beauty of Indian cuisine is the authenticity and diverseness of its culinary tapestry that has trickled down from centuries of tradition, local ingredients, and customs. When you travel to different regions of the country, you will notice changes in the flavours and local delicacies, such as changes in the climate. Unsurprisingly, each region spells out different and diverse stories through food and flavours.
The Western shores of India feature rich heritage and culture. Right from Rajasthan’s Aravallis to the coastline of Goa, the entire region offers a diverse blend of ingredients and flavours that resonate with the region’s historical significance. The eastern region showcases a blend of sweet and savoury dishes that define many regional Indian delicacies-from Kolkata to Assam and beyond, every part of this region is true to its local taste. Moving to the northern region will offer you an abundance of vegetables and fruits—from Kashmiri to Mughlai foods; every Indian cuisine from this region is a delicacy in itself, whereas the curries of South India are buzzing with delicate spices. But it’s essential to move away from the fairly popular dishes to the more regional Indian delicacies, and this article explores the simpler yet steeped-in-tradition dishes from the country.
Dal baati churma
Very few regional delicacies like the dal-baati-churma make our mouths water and hearts full. Baatis are baked dough balls combined with the delectable panchmel dal and often accompanied by lasun ki chutney. And not to forget the delicious, sweet notes of churma! This wholesome, flavourful meal is not only rich in taste but also has an interesting historical twist to it. The dish came into being in the famous Chittorgarh Fort in Mewar and was known as the power food of the soldiers. However, as time passed, this regional delicacy has become a popular dish that people from all over the country enjoy. All-in-all, the ghee-soaked baatis, spicy and tasteful dal and crumbly churma is absolutely impeccable.
Varan Bhaat
Thinking about quintessential comfort food and not considering varan bhaat would be a blunder. And we are sure you will love every bit of this staple food from Maharashtra. Varan is a lentil soup made using pigeon pea lentils. The varan is cooked until tender, then a flavoured tempered or tadka is added. The tadka includes ghee that’s heated and mustard seeds, curry leaves, asafoetida, cumin seeds, garlic, chopped onions and tomatoes are added. This delicious soup is accompanied by bhaat, which is steamed basmati rice. You can also tag with papad, achaar and kachumber, a traditional desi salad made using chopped cucumber, onion, tomatoes, unripe mangoes, and lime juice. This dish’s sheer authenticity and simplicity make it a common addition to the religious ceremonies’ recipes.
Chemmeen Manga Curry
While thinking of South Indian regional dishes, we think it is important to go beyond dosas and idlis and savour other delicacies of the region so that they reach a larger population and become known to non-South Indians. Chemmeen manga curry is a tangy dish that will instantly remind you of the backwater of Kerala! This prawn mango curry is prepared using raw mangoes, coconut milk or grated coconut. You can pair this dish with steamed rice or appam (fermented rice pancake) as a perfect meal for a lazy day or a family siesta.
Ilish Macher Paturi
A popular Bengali cuisine, ilish macher paturi is an absolute delight. It amalgamates three ingredients that Bengalis love – ilish mach (Hilsa fish), mustard and banana leaf. Although the cuisine seems extremely detailed and involved, it is an easy-to-prepare dish cooked in a very little time. The strong and spicy flavour of mustard combined with Indian spices brings out the right balance of flavour in the hilsa fish. And the beauty of this Indian cuisine is that paturi can be made with vegetables too- making it the perfect recipe for vegetarian friends too!
Litti Chokha
One of the most popular regional cuisines of Bihar, litti chokha is a staple food of the state and is also considered a healthy dish. Litti is a dough ball prepared with sattu, which is roasted and then dipped in ghee. The chokha is a blend of various ingredients and spices, including eggplant, potatoes, tomatoes, and Indian spices. Sattu is a traditional Indian flour prepared using dry-roasted and ground pulses and cereals. This Indian regional delicacy is not only appetising but a heart-healthy recipe.
Amritsari Fish Fry
Named after the city of the recipe’s origin, Amritsari fish oozes great taste and flavour that’s uncompromised. We can’t disagree that there is something extremely pleasing about fried fish-all fish lovers would agree; this variation of fried fish is spicy, tangy and filled with flavours. The recipe is commonly prepared with either sole, tilapia, or cod fillets; the fish is coated with spicy chickpea flour batter and deep-fried in oil. Trust us, this lip-smacking regional delicacy is simple to make and a perfect finger food for get-togethers.