Appreciated by many other countries, Indian traditional food has a history fo 8000 years. Every state in India has its unique recipe; these regional dishes of different states of India have their own authenticity. The amazing use of the various flavour of spices, herbs make these delicacies stand out. Therefore, these incredibly delicious recipes of different Indian states are a must-try! Indeed, the astounding Indian states and their food items will surely awaken your taste buds.
Bengali Cuisine
Bengali cuisine is famous for its subtle flavors, particularly in fish and sweet dishes. Popular dishes include:
Rosogolla
A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Its a traditional and easy to make Bengali sweet that you can't go wrong with.The dish was created in the 19th century by Nobin Chandra, a chef from Kolkata, and it quickly became popular in the region. The unique texture and taste of the dessert, which is made from chhena (cottage cheese) and semolina dough, is said to be the result of the specific technique used to prepare it. In addition, the dessert has a historical and cultural significance in Bengal, which further adds to its fame.
Shorshe ilish is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.The dish is popular among the people of Bangladesh and the Indian states of West Bengal.
Punjabi cuisine is famous for its rich, buttery flavors and the extensive use of cream, ghee, and butter in the cooking. Popular dishes include:
Butter Chicken
Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.
Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.
Maharashtrian cuisine is known for its distinct spicy flavors and the use of coconut in various forms. Popular dishes include:
Vada Pav
Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.
Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.
Kerala cuisine is known for its rich flavors, with coconut as a staple ingredient in many dishes. Popular dishes include:
An appa or hoppers is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
Puttu is also called pittu ,is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries..
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka.[1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors.Popular dishes include:
Rasam
Rasam is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.
Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati. The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises. With the help of a ladle the batter is spread on a hot pan, generally circular, toppings are spread on it and patted gently. Oil is dripped around it and it is flipped after it turns golden brown. Oil is dripped again, and it is flipped once more to make sure the second surface is baked too. The uttapam is then ready to be served and eaten.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). Popular dishes include:
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
It is served as breakfast, as a snack as well as a side dish with a meal. Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
Kashmiri cuisine is the cuisine of the Kashmir Valley. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent.Rice has been a staple food in Kashmir since ancient times. Popular dishes include:
Rogan Josh
Rogan josh in Kashmir also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir.coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.
Modur pulao is a sweet pulao from Kashmir. It is loaded with dry fruits and nuts and is cooked in ghee. The pulao is usually paired with spicy curry at the side. The rice used is basmati and it is flavoured with saffron. Cooked either in milk or cream or a combination of milk and cream this rice is so rich and perfect for festivals or parties. I went through so many recipes and basically they were the same with slight differences. So I came up with my own version to suit Sruti's taste.
The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat. Popular dishes include:
Litti Chokha
Litti is a main-course dish that forms a part of Bihari cuisine.It is nothing, but wheat flour cake that has been salted and baked. Litti is filled with sattu (fried gram flour) and some special spices and served with ghee. Litti is similar to Bati in appearance but there is a little difference. Litti is best eaten with brinjal bharta or mashed potato. Litti-Chokha is now making its presence internationally.
The famous Hanuman Mandir near Patna Railway Station is equally famous for its Prasad, “Naivedyam”. Original roots of Naivedyam can be traced back to Tirupati Balaji Temple of Andhra Pradesh. It contains besan or gram flour, sugar, cashew, raisin, Green cardamoms, Kashmiri-saffron and other flavorings, cooked in ghee and molded into a ball shape. It is a unique Prasad, exclusive to Hanuman Mandir. The divine delicacy melts in your mouth leaving you ecstatically content.
The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Popular dishes include:
Babru
Himachal have added a unique twist to popular Kachoris of North India. Babru is a flat bread which is prepared with the stuffing of black gram paste which is added to the kneaded dough. The crisp and the scrumptious taste that this dish has to offer will make you forget the conventional Kachoris of North India. Babru is best enjoyed with Tamarind chutney and it also complements the famous Chana Madra of Himachal cuisine.
Aktori is a festive dish which is very much enjoyed by the people of Himachal Pradesh during their festive time. Aktori is prepared in the form of a cake or pancake made with the buckwheat leaves which is further cooked in the wheat flour. Although, the dish originates in Spiti Valley but it is frequently prepared and fondly eaten all over Himachal Pradesh.
Telangana cuisine is known for its spicy flavors and includes both vegetarian and non-vegetarian dishes. Popular dishes include:
Hyderabadi Biryani
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad.
Malidalu is made of chapathi pieces combined with a mix of jaggery, cashews, pista and ghee and shaped into a small balls. Fully packed with nutrients, it is the best solution for anyone craving for a sweet after a meal.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy tast. Popular dishes include:
Pulihora
An exotic version of tamarind rice, also known as Chitrannam, is enriched with spicy flavours to give it a sour and salty taste at the same time. One of the main ingredients is tamarind along with curry leaves, tomatoes, and mustard seeds. Pulihora finds its place in kitchens often during festivities and special gatherings. Try the authentic tamarind rice to get a taste of real Andhra cuisine.
A variety of fish curry, popularly known as Chepa Pulusu in the state of Andhra is a hot piquant dish with fish tossed in tamarind sauce and assorted with spicy flavourings and tamarind juice to give it a die-for taste. Prepared using a generous amount of oil and spicy herbs, this fish curry leaves you wanting for even more. The traditional fish gravy can be found in any restaurant serving Andhra cuisine.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Popular dishes include:
Goan Fish Curry
Goan fish curry or the Xitti Kodi is the staple diet of every Goan making it a famous food of Goa. The Goan fish curry is loaded with various spices along with coconut. Raw mango is also used to give the dish a tangy flavour. The main ingredients of the dish are a decent-sized Pomfret and raw mango. Instead of Pomfret, Kingfish may also be used. This Goan dish is served along with rice.
Cafreal chicken is a spicy green coloured dish that will leave your mouth watering. Grinding green chillies, herbs and various spices together make the masala for the chicken. Then, the chicken is mixed with this masala and fried. This Goan dish does not require anything on the side but it may be served with salads.
Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices.[1] The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and Kumaoni Cuisines. Popular dishes include:
Rabri
Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices. Khadi or jhwāi is the uttarakhand special khadi chawal that testes best when it is freshly cooked.
Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Popular dishes include:
Malpua
The desi pancake or the Malpua is synonymous with Holi in Jharkhand. There is not a single household in Jharkhand where the sweet smell of malpua fills the air on the eve of Holi. It is rather a famous delicacy which is found in all the States across the country, but actually is a part of the tradition of Bihar and now Jharkhand. Like all the good tasting things in the world, it is high in calories but the irresistible taste of a malpua is totally worth it!
Yet another delicacy which Jharkhand borrowed from Bihar. If you are a Bihari or have a connection to that state, you might have certainly come across this heavenly item. It has been used as a sweet snack in the region since centuries and is considered a revered Prasad during the Chatth Pooja. It is mainly prepared from wheat flour and consists of dollops of sugar, but you won’t be able to resist it once you eat it.
Karnataka's cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra. However, the flavours change from region to region. Popular dishes include:
Mysore Pak
Mysore Pak is a simple but very famous sweet that is popular all across India. Mysore Pak is made from three ingredients only - Besan (Gram Flour), Ghee and sugar. The texture of the sweet feels rich due to besan and ghee. The sweet is widely distributed especially during Diwali.
Haalbai is a famous sweet from Karnataka that is made from rice, coconut and jaggery. Coconut milk is also added to give a distinct coconut flavour and to help in combining the ingredients. The sweet is prepared during festive seasons. It can be served warm or cool as per one's preference
Rajasthan is a land of rich culture and heritage, and the traditional food of Rajasthan is its integral part. Many delicious and famous dishes are native to this state. Rajwadi cuisine is known for its spiciness, and dishes from this region sumptuous flavorful. Popular dishes include:
Dal Bati Churma
Dal Bati Churma is the most popular dish in Rajasthani cuisine. It is made up of three components of bati, dal, and churma. Dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. Churma is a popular delicacy mostly served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or left over rotis in ghee and jaggery.
Kachoris are deep fried breads made with ground dal sauteed along with spices and filled into a cover of maida and baking powder. This is the most popular road side snack that you'll find across any part of Alirajpur. Kachoris have a number of varieties, most popular ones being Khasta kachori and Dal kachori.
The cuisine of Madhya Pradesh varies regionally. Wheat is more common in the north and rice is more popular in the south. The cuisine of Madhya Pradesh takes inspiration from its neighbours Rajasthan. Popular dishes include:
Poha
Super light and super healthy cuisine which is fondly eaten in all the parts of our country is given to India by Madhya Pradesh. Poha is made with the flattened rice along with the well-cooked onions, tomatoes and is best savoured with green chillies, curry leaves and a bit of lemon. A great bowl of Poha can be enjoyed in all the parts of Madhya Pradesh.
Daal Bafla that is fondly served in many parts of Madhya Pradesh has got its influence from Rajasthani cuisine. Dal Bafla is a mouth-watering cuisine which is very similar to the famous Dal Bati of Rajasthan. Bafla is a delicious treat of the wheat balls well cooked in ghee. The dish is well complemented with a bowl of Dal and coriander sauce (Hari chutney). Dal Bafla is not only celestial in taste but also provides a good dose of multiple vitamins, proteins, carbohydrates and fat just in the right quantity.
The cuisine of Odisha, popularly known as the Odia Cuisine, is a melange of varied items and practices. As Odisha is bordered by both North Indian and South Indian states, food of Odisha is majorly influenced by the food of North India, Bengal and Assam. Popular dishes include:
Dahi Baigana
Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals. This dish can be prepared without using onion and garlic when they are not allowed in some auspicious festivals.
Khichdi, as we call it in other states is an easy yet a wholesome meal. Odisha khicede is one of the most important dishes, being offered as the main bhog to Lord Jagannath at the Puri Temple. The perfect combination of rice and lentils cooked together in ghee gives a unique and relishing flavour to it.This comforting meal not just offers great taste but an even greater nutrition. Lightly spiced, often served with curd and papad, this appetizing meal is bound to make you salivate.
Cuisines and food of the Indian state of Haryana is known to be simple. People of the state prefer their food to be made with fresh ingredients and through simple recipes. Roti (a form of chapati) is a staple food in Haryana which is made from a variety of grains and flours (Wheat, gram flour, barley etc.). Popular dishes include:
Kachri Ki Sabzi
Kachri Phali Sabzi | Wild Cucumber & Beans veg fry
May 6, 2020 by Ashima 2 Comments
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Kachri Phali ki Sabzi is a traditional Rajasthani dry vegetable recipe. A simple, rustic, and delicious village recipe made of Kachri, which belongs to the melon family and looks like a wild cucumber, with fresh green beans (phali).
Singri or ker sangri is a dried desert bean found in the state and is used to cook this mouth-watering sabzi. To prepare this vegetable, stir-fry beans are soaked overnight and then boiled in saltwater for fifteen minutes. They are then cooked on a pan with a few spices like amchur (mango powder) and berries. Yoghurt might also be added to it.
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Popular dish:
Lucknow Biryani
A nation-wide favourite, Lucknawi Biryani is prepared with cashew nut paste, saffron, curd, mace powder and star anise. Awadhi cuisine is incomplete without this star dish where the meat(mutton or chicken) is cooked on a slow fire. Biryani served at Baba’s in Swaroop Nagar is an all-time favourite of the locals
The tender Tunday kebabs of Lucknow are famous for their savoury and melt in your mouth flavour. These Kebabs are made from lamb or buffalo meat with more than a 100 spices are added to give it it's a unique flavour. The origins of the Tunday Kebab date back to the 17th century. The Nawab at the time had lost many of his teeth due to his old age and was craving for his favourite Kebabs which he could not chew. Therefore, the Nawab came up with a plan to hold a cooking contest. The challenge was, that the participants had to cook a kebab that would melt in the Nawab's mouth and still taste amazing.
Being a state which produces staple food in abundance, a great part of the food culture of Chhattisgarh consists of the staple crops such as Rice, Bajra, Jawar. Popular dishes include:
Gulgula
Gulgule are small wheat flour based sweet fritters. As Chattisgarh shares boundary with many states, These are quite easy to make and look so cute with a small tail. Small quantity of batter is pinched and dropped in hot oil and cooked until nicely browned. They taste so delicious.
Fara is a traditional dish from Chhattisgarh that exemplifies the state's culinary diversity and cultural richness. This savory snack, resembling dumplings, is known for its unique preparation method and delightful flavors, making it a favorite among locals and a must-try for visitors exploring Chhattisgarhi cuisine.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation. Popular dishes include:
Masor Tenga
If you are a true blood pescatarian, then trying out some piping hot Masor Tenga should be on your bucket list! The people of Assam love fish, especially rohu and catla. This is one dish that celebrates the taste of these fish in their purest form. A curry made with ridge gourd, rohu/catla, tomatoes, potatoes, and kokum, Masor Tenga will make your palette dance with joy! It is one of the main foods served in an Assamese thali, so order one up as soon as you reach the land of “Blue Hills and Red River”.
Literally meaning “mashed”, Pitika is one of the most beloved food items in Assamese cuisine. This is because of the pure comfort it gives you in every bite. Prepared using a variety of vegetables like potatoes, eggplant, pumpkin, etc., it is flavoured with fresh coriander, green chillies, onion, and mustard oil. Some folks may even call it the northeastern equivalent to Chokha eaten in Bihar and Jharkhand! It is among the most famous dishes of Assam, so you will get to try it even in the remotest locations.
Tripura cuisine is the traditional food of the state of Tripura, located in North Eastern India. The cuisine is heavily influenced by the region's agrarian and fishing traditions. Popular dishes include:
Gudok
Coming in next as one of the famous foods of Tripura, Gudok is a hearty preparation that brings together vegetables, bamboo shoots, fermented fish and spices, creating a wholesome and nutritious dish. Traditionally cooked in bamboo pipes, the goodness of Gudok reflects the simplicity, earthy aroma, fermented tang and unexpected textures.
No trip to Agartala is complete without savouring Mui Borok, the famous food of Tripura. Imagine smoked fish, tender vegetables, and zesty spices simmered to perfection. Each bite is a burst of earthy richness, a testament to the land and its bounty. And guess what? It's healthy too! Berma, the star ingredient, is a fermented fish packed with protein and probiotics - your gut will thank you later.
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. Popular dishes include:
Eromba
Here is another favourite dish among the Manipuris. Their cuisine almost always includes a type of fish called Ngari. Eromba is prepared by boiling a tonne of vegetables along with some fermented fish. It is mixed until the texture becomes like a paste. Finally, it is garnished with maroi and a sprinkle of coriander leaves.
Just like coriander chutney is popular in Mumbai city, the Morok Metpa chutney is a hit in Manipur! It is prepared using dried green chillies. The chillies are mashed into a paste and then boiled with some Ngari fish. Once again, it is mashed and then sprinkled with salt. Enjoy it with all kinds of meals.
Arunachali cuisine is the traditional food of the state of Arunachal Pradesh, located in northeastern India. The cuisine is heavily influenced by the region's diverse ethnic groups, each with their own unique culinary traditions. The staple food of Arunachal Pradesh is rice, which is often served with a variety of meat and vegetable curries. Popular dishes include:
Bamboo Shoot
Bamboo shoot is widely eaten through all the North Eastern States because of its delicate flavour and is a chief component of food in Arunachal Pradesh. The delicious bamboo shoots are used in the dishes of boiled vegetables, cooked meat, pickles and chutneys.
Now I personally have not developed a taste for this dish yet but all the people I know absolutely love it. It is a kind of a curry made of fermented cheese made by either yak milk or cow's milk and not to forget most important the flakes and a few pieces of the King chilly which makes it spicy but delicious.
Meghalaya cuisine is the traditional food of the state of Meghalaya, located in northeastern India. The cuisine is heavily influenced by the region's agrarian and hunting-gathering traditions. The staple food of Meghalaya cuisine is rice, which is often served with a variety of meat, fish and vegetable dishes. The cuisine is known for its use of locally-sourced ingredients, such as bamboo shoots, wild mushrooms, and a variety of greens and herbs. Popular dishes include:
Pumaloi
Pumaloi is a steamed rice dish that majorly the Khasi people of Meghalaya have in their breakfast, lunch or dinner. The recipe includes special powdered rice that is cooked on medium heat in a unique black terracotta pot called Khiew Ranei. Since the dish does not have any spice, natives like to team it with a wholesome gravy that includes pork, chicken, or vegetables.
Jadoh is a renowned street food of Meghalaya that gives you the rich flavour of red rice cooked with meat, chopped vegetables, pork, and some aromatic spices. So, if you have a fetish for biryani from North India, you are most likely to get head over heels with Jadoh. Further, this toothsome dish enjoys an egg or fried fish garnish.
n the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Limbu, Newa and Thakali cuisines. . Popular dishes include:
Momo
Believed to be of Tibetan origin and modified by the Nepalese cuisine the momos are the lifeline of Sikkim. Momos are steamed buns with a filling. It typically consists of two parts - the cover and the filling. The cover is made of dough of white flour and water. Sometimes yeast or baking soda is also added to the dough to enhance the texture of the momos.
Originally these momos were made with ground meat fillings, but over the years a lot of modifications have been made that have made dumplings even better. From Tofu (Paneer) to cheese, everything can be included in the filling. To get the best momos in Sikkim, one should visit The Roll House and The Taste of Tibet in Gangto
Thukpa is a kind of noodle soup of Tibetan origin that has found its way to being one of the most loved food in Sikkim. One can find both vegetarian and chicken versions of the dish. One can find almost every kind of locally grown vegetable in this soup, but the most common ones are carrots, bell peppers, spinach, cauliflower and celery. Thukpa is available in almost every cafe and restaurant, but it is better to try it from a local vendor as they provide you with the best and most authentic taste that you can find.
Mizo cuisine is the traditional food of the Mizo people, an ethnic group from the northeastern region of India. The cuisine is heavily influenced by the region's agrarian and hunting-gathering traditions. The staple food of Mizo cuisine is rice, which is often served with a variety of meat, fish and vegetable dishes. Popular dishes include:
Bai
This is one of the most popular dishes of Mizoram. The key factor of this dish is that it is prepared using lots of locally available herbs and spices. The main ingredients include pork, bamboo shoots and steamed vegetables. Wherever you go within Mizoram, Bai is one dish that you will find very easily! Some even consume this as a soup, before starting off with their main course.
This is a vegetarian dish where broccoli, cabbage, carrots and simply steamed and cooked together with a bit of ginger and tomatoes. It is ensured that the vegetables are not overcooked.
Naga cuisine is the traditional food of the Naga people from the State of Nagaland, an ethnic group from the North-Eastern Region of India. The cuisine is heavily influenced by the region's agrarian and hunting-gathering traditions. The staple food of Naga cuisine is rice, which is often served with a variety of meat, fish and vegetable dishes. Popular dishes include:
Axone
Axone, also known as akhuni, is a popular food of Nagaland made of fermented soybean. Made in almost every household in Nagaland, it is mostly served as a side dish in powdered form and cake form. Axone is prepared in different ways in different households of Nagaland, some important and popular are: It is used along with vegetables for making stew and is most importantly used to make chutney. Every household's favourite Axone dishes are: Smoked pork in Axone, Dried river fish with Axone, Dried beef with Axone
Fermented dry fish
Another ingredient is the fermented dry fish. Now, one thing you should remember is most of the food of the North East contains something fermented. I personally do not have a taste for the dry fish but for those of you who do, well isn’t this just perfect for you? Fermented dry fish is mainly used for making chutney or is cooked with Colocasia or potatoes and vegetables.
