Every dish preserved in the princely states in India has a purpose and a unique story behind its origin.
Be it the story of soft kebabs being invented for the toothless nawabs or the water-retaining properties kept in mind while making dishes for soldiers in wars, these dishes won’t just satisfy your taste buds but also the historian within all of us.
This appetizing dish of litti chokha is as old as time, with a rich history of satisfying the hunger of many brave men during the war time since it did not require much water and could stay fresh for longer period of times.
The stuffed whole wheat balls are referred to as litti and the vegetable dip served with it is chokha. Its unique taste intrigues tourists from all over the world.
Born in the picturesque hills of Himachal , Gahat ka shorba is a real tressure. Its unique horse gram soup dish gives everyone the warmth and authentic flavors of the hills , especially during winters.
This unique soup recipe is prepared by slow cooking Gahat daal and adding mouth watering seasoning to its stalk. Cooked in an array of spices this exquisite dish is an instant hit amongst all those who try it.
Two of the most popular and traditional dishes of Rajasthan, Daal-baati chorma and Laal Maans are a must try for everyone wanting the taste of Rajasthani royalty.
Daal baati chorma is a combination of cooked pulses, baked whole wheat dumplings and a dessert known as chorma. It has become the staple vegetarian food that makes a constant presence at every fare, wedding and festival.
Also known as Red Meat , the delicacy of Udaipur owes its peppy red color to the red chillies added to the dish. Served with Missi roti and curd to cool its spicy effect , this dish represents Rajasthan’s tradition and taste in a way that is unforgettable.
Made of roasted hemp seeds or Bhaang, this famous side dish from the Uttarakhand cuisine, will definitely make you fall in love with its rustic flavor of this chutney.
A signature recipe, Bhaang ki chutney is borne from a plant more famous for its associations with the hallucinogen marijuana, although the seeds are not at all psychoactive, they are infact, an essential pantry ingredient in the mountains or hilly areas.
Braving the best of time, this dish still manages to preserve its royal heritage and authentic flavours. This melt in mouth delicacy made out of minced meat is marinated in a host of spices and grilled or pan fried.
The rich Mughlai dish boasts of its soft texture and Nawabi charm certainly pulls every food lover.
A classic Ladakhi cuisine, Thupka is a clear soup with vegetables and noodles made of wheat and barley flour with pieces of meat such as pieces of chicken, mutton or yak. Customarily served with spicy chutney.
Thupka is one of the most widely consumed food in Ladakh comforting everyone in its cold climate. This enticing dish is a must have when you visit Ladakh for a full experience of life there .
A culinary with an enticing mixture of Nepalese, Tibetan and native Sikkimese food, Sikkim’s 2 favorite dishes are famous throughout India. Momos- the lifeline of Sikkim- are small dumplings made of dough of white flour with stuffing of various varieties like ground meat fillings, cottage cheese fillings, tofu fillings and many more.
One should savoir these small appetizers in their origin when visiting , but the trip wont be complete unless the land of rice has served you with its popular sev roti. Made out of rice.
This round sweet bread is a Nepali dish which is traditionally made during festivals. These light yet savoury crisps are usually served with a potato dish and can be found in most restaurants and is a cherry on the top of your Sikkim experience.
Every bite of the above-mentioned dishes has an unexplainable uniqueness. Makes us realize just how much diversity and traditions can be enveloped in a single dish.
Also making us marvel how the authenticity and beauty of these dishes remain unchanged even after 100’s of years.
But that’s not all. As tough as it is to include the best of the best from the Indian cuisine, here we list some of the jewels from a little south.
The divergence in the tastes of these feasts with the simplest of ingredients is astonishing.
