Incredible India : 10 Authentic Dishes that India Has Given to the World

The most well-known food in the world is Indian cuisine. Some of the most well-liked Indian cuisines combine a variety of flavours at once, including sour, sweet, spicy, and acidic. It is made up of a diverse array of spices, pulses, seasonings, and grains. In India, each region has a distinct regional cuisine that is specific to that area. In India, there are countless types and flavours of food that are all delicious.

Here’s a list of 15 Authentic Dishes that India has given to the world,

1. Litti Chokha, Bihar

Litti Chokha is a typical meal consumed primarily in Bihar and Jharkhad. You will undoubtedly enjoy it whether you have it for lunch, supper, or while on vacation. Although Litti and Bati look identical, there is a slight distinction. Pitthi (stuffing) is created using Sattu and Litti and consumed with mashed potatoes or brinjal bharta.

 

2. Makke Di Roti, Sarso Ka Saag, Punjab

Sarson da saag and makki di roti is a traditional Punjabi dish. This special winter combination makes everybody drool in the cold season. Best served with some white butter, jaggery, or honey. Sarso is mustard, and saag is green in a classic punjabi cuisine.

 

3. Misal Pav, Maharashtra

Usal (sprouts curry) topped with onions, tomatoes, farsan (fried savoury combination), lemon juice, coriander leaves, and a side of soft pav makes up the popular Maharashtrian street meal known as misal pav (Indian dinner rolls). Moth bean sprouts are used to prepare the curry with sprouts. A delightful and satisfying vegan food that can be served for breakfast, lunch, or brunch is the misal recipe.

 

4. Bhutte Ka Kees, Madhya Pradesh

In Indore, Madhya Pradesh, Bhutte Ka Kees is a well-known street snack. The Hindi word for corn is bhutta or bhutte. The word grated is kees. Thus, Bhutte ka kees, the dish’s name, is literally translated as “grated corn nibble.” Whole roasted corn that has been seasoned with salt and lemon is one of my favourite snacks. We all enjoy corn at home, and I frequently use corn kernels in my snacks.

 

5. Bafauri, Chattisgarh

It’s simple to prepare the chana dal dish bafauri. Lentils are transformed into a nutritious Indian after-dinner snack by steaming them. Take a look at this Bhojpuri vegan snack recipe right away! It’s a delicious, low-calorie, high-protein substitute for fried pakoras that is vegan and healthful.

 

6. Mawa Kachori, Rajasthan

One crunchy bite at a time, Mawa Kachori is the delicious kachori that exceeds all expectations. As you must have guessed, this wicked sweet delight is filled with mawa and almonds and covered in sugar syrup. Mawa kachori can be found in Mishthan bhandars or sweetmeat stores all over North India, including Haryana and Delhi. These kachoris can also be referred to as a type of delicious, puffy pastry.

 

7. Singri Ki Sabzi, Haryana

Ker Sangri, a traditional, spicy subzi made with the ker berry and the sangri bean, is a wonderful bean and berry combination that is exclusive to Rajasthan. Cooked quickly and effortlessly with basic ingredients like carom seeds, red pepper flakes, and a few spice powders.

 

8. Khatkhatem, Goa

It is a Goan stew cooked with various vegetables. It is a well-known dish in Goa and is also pronounced Khatkhatem. It is prepared throughout all religious holidays and celebrations. Without khatkhatem, a celebration or event would be lacking. Because it is cooked with a variety of veggies, this stew is particularly nutrient-dense.

 

9. Idiyappam, Kerala

Rice flour, salt, and water are the ingredients. Most of Tamil Nadu and Kerala steam Idiyappam after producing sevai, however in the Kongu district of Tamil Nadu, the rice flour ball is pressed instead of steamed, which is more like how Ottu Shavige is made in nearby Karnataka.

 

10. Pakhalabhata, Odisha

Odisha’s traditional cuisine is pakhala bhata. During the sweltering summer, it is the best food. During the heat, eating pakhala helps regulate body temperature. This mixture creates an appealing flavour. The water is known as “Torani.” Pakhala, saga bhaja, Badi Chura, and roasted vegetables make the greatest combination (potato, ladyfinger, etc). If you are a non-vegetarian, fish fried with Pakhala works wonders.

 

Happy eating!