India's Ultimate Food Guide

Avial
Aviyal (avial) is a delicious preparation made with mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam Sadya. Today let us learn how to make Aviyal (avial) Kerala style using this easy Aviyal recipe.

Sarson da saag and makki di roti
In Punjab's food culture, the prominent names that come to mind whenever Punjabi gourmet is mentioned are tandoori chicken and butter chicken. But one thing that remains evergreen, literally, is the traditional Punjabi dish of sarson da saag with makki di roti.

Thalipeeth
Thalipeeth is a flat bread made up of Bhajani,which is basically a flour mix of various grains and pulses.Bhajani(thalipeeth flour) is easily available in Mumbai and is used to prepare thalipeeth and chakli varieties.

Bajre ki Khichdi
A warm and comforting khichdi made with bajra and moong dal.

Dal Baati Churma
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving.

Bhutte kheer
A delicious sweet dish to impress your guest. Simple and easy to cook.

Khandvi
Khandvi is a great tea time snack. Khandvi is a delicious savoury made with gram flour and curds tempered with sesame seeds and mustard seeds.

Tabak Maaz
Partitioned between India and Pakistan, Kashmir has been divided since the British left India in 1947. Lamb is heavily consumed on both sides of the Line of Control, and forms a substantial part of Kashmiri cuisine. This dish is typical of the region and is commonly enjoyed at wedding banquets and other major celebrations. Featuring typically Persian spices, the ribs are marinated overnight to allow the meat to soften and are then cooked until tender. A last-minute dip in the frying pan guarantees all the flavours are sealed in.

Butter Chicken
Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.

Madra
Without saying much, try out this delicious himachali cuisine yourself.

Jhangora Ki Kheer
Jhangora Ki Kheer is a sweet dish of Uttaranchal. It is prepared with Jhangora (a local cereal), milk, sugar and dry fruits. It is usually served as dessert.

Aloo kachori
Aloo kachori is deep fried snack very much liked in northern India. This lip smacking snack is very spicy.

Prawn Balchao
Are you in a mood for some tasty and lip-smacking seafood? Then try out Prawn Balchao. This delicious seafood recipe hails from the state of Goa which is popular for its seafood delicacies. The Goan cuisine has a variety of prawn, crab and other delightful seafood recipes. In other words, Goan recipes is a blessing for seafood lovers.

Kesari Bath
Kersari Bath or rava kesari is a popular south indian sweet made from semolina during the festive season. rava kesari’s north indian counterpart is sooji ka halwa.

Hyderabadi Chicken Dum Biryani
Hyderabadi kachha style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness.

Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There's no reason why you can't reduce the chillies to suit your own palate though. While Chettinad Chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan fried Indian flatbread) and even plain boiled rice.

Litti Chokha
Litti chokha is to Bihar, what Dal Baati churma is to Rajasthan . Litti, the traditional & staple food of Bihar is a variation of baati & is stuffed with sattu, a flour made of roasted bengal gram dal. Being high in nutrients & fibre, sattu litti is an ideal power brunch food for field workers & is served with chokha made of boiled potatoes, roasted brinjal & ghee.

Thukpa
Also known as Sikkimese clear noodle soup, Thukpa is traditionally eaten with Steamed Momos (wontons). This clear, mildly flavored soup is served over egg noodles.

Paanch Phoron Taarkari
Paanch Phoron Taarkari literally means vegetables in a spice blend usually of fenugreek (methi), nigella seed, cumin seed, radhuni & fennel seed.

Maasor Tenga
A traditional meal in Assam has to have our favorite Tenga. A plate of plain rice accompanied with a Maasor Tenga is our comfort soul food .

Naga Pork
Try our this Nagalad special pork curry recipe, the Naga pork with pork or chicken. The choice of seasonings blended into the chicken or pork pieces makes this dish a popular one among North eastern states of India.

Kabok
Kabok is made from paddy and flatten rice. It is a staple food in north-eastern region. It is a low cost wholesome food and has good nutritional value. It can be taken in differnt forms with sesame, sugar and salt. It is used in ritual ceremony.

Tungtap (Fish Chutney) & Jadoh (Flavored Rice)
Tungtap is dry fish paste or chutney and Jadoh is a rice and meat delicacy. Fish is charred and mixed with onion, green chili and red chilies to make this fish chutney

Bhapa Ilish
Bhapa Ilish is a steamed fish recipe. The Ilish pieces are submerged within coconut and mustard mixture and steamed. The aroma of the fresh coconut and the Ilish infuses to create a irresistible flavour. The soft and tender silvery fish amidst the coconut paste tastes too good.

Chena poda pitha
Very special and native to Oriya dessert is Chena poda pitha (cottage cheese cake) which is slowly baked in earthen fire for few hours and then cooled down for hours before serving.These cakes are very famous through out Orissa. The cakes are purely made of chenna with small amount suji (semolina) to bind. This is said to be the favorite dessert of Lord Jaganath.