India's Best Traditional Foods: A State-by-State Guide

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Indian cuisine is packed with flavor and variation, which isn’t surprising considering how culturally diverse the country is. No matter where you travel in India, you’ll be able to find traditional delicacies to try. And while some of them will be familiar—like butter chicken and samosas—others will take your taste buds to another level entirely! This list of India’s best traditional foods takes a state-by-state look at the many different cuisines throughout the country, with an emphasis on tasty treats that you won’t find elsewhere.

Goa

One of India’s smallest states, Goa is also one of its most unique. The state is famous for its beaches and beaches are a big part of Goan culture. Snacks like (crab cakes) and ambot tikari (shrimp fritters) are eaten with drinks while lying on a beach chair. If you don’t have time to grab an umbrella table at an open-air bar, no worries—the snacks will come to you. Travelers in Goa aren’t usually in too much of a hurry, so food vendors will often bring their carts up to where you're sitting and set everything up for you.

Maharashtra

Khichdi is rice cooked with lentils and vegetables and seasoned with ghee or butter. Khichdi is considered a complete meal because it contains carbs, protein, vegetables, and healthy fat. This light food is an excellent choice for people on a weight loss diet because of its high fiber content and nutritional value.

Karnataka

The Kingdom of Spices - Curry has become synonymous with India. With over a thousand varieties and names in different languages, curry is not just a dish that most Indians eat, but an experience that’s as diverse as our nation. While we may all agree on what it tastes like—spicy, hot, and tangy—we don’t quite agree on where it comes from or how to make it. This is because Indian curry isn’t a recipe, but rather a method of preparing food using spices; variations abound due to regional influences and personal taste preferences. To get you started on your curry journey, here are four great curries that come straight from India!

Kerala

The cuisine of Kerala is perhaps best known for its fiery hot red and green chilly sauces. These two sauces go by various names but are most commonly referred to as sambar (spicy) and coconut (non-spicy). One important ingredient of both sambar and coconut is tamarind, a citrus fruit that imparts a tangy taste to dishes. Due to geographical location and migration patterns, Kerala’s population consists of people from all over India who have added their regional food habits.

Uttar Pradesh

There’s a lot more to Uttar Pradesh than its capital city, Lucknow. If you ask us, we’d say that Kanpur is one of India’s best-kept secrets. Kanpur doesn’t just offer delectable food in every corner—it has an entire restaurant culture revolving around it! Chicken kababs are a must-try here—both kebabs from Laxmi Bhandar and Kafeel will have you coming back for more. Also worth trying out are the Bihari kebabs and Shammi kebabs from Aligarh.

Rajasthan

Malpua is a favorite in Rajasthan, which is made by whisking flour and water to form a semi-solid mixture. The mixture is then poured into a sizzling hot Tawa (pan) to make a pancake. Sugar, nuts, and evaporated milk are added to taste before serving. Maharashtrians add nutmeg powder and saffron during preparation to enhance its flavor. Other popular food items from Rajasthan include aloo poha, bajra roti, besan ladoo, gujiya, and khakhra.

Andhra Pradesh

Uppada, a festival dish made with white gourd and lentils, is a local delicacy in Andhra Pradesh. Made using ingredients that are usually reserved for other dishes, uppada is typically bland and boring but these flavors transform into a delicious dish when cooked together. This mouthwatering delicacy is best served hot with steamed rice. You can also relish it with pappadums or even khakhra, if you’re feeling adventurous.

Jammu & Kashmir

Jammu and Kashmir are popular with travelers for their breathtaking scenery, including houseboats on Dal Lake in Srinagar. Though a once-inconvenient zone for Indian visitors, the violent conflict between India and Pakistan has ended, and now visitors from both countries flock to Kashmir for its beautiful lakes and Mughal architecture. One of India’s most isolated regions, Jammu and Kashmir have a strong Hindu influence—and some say it’s one of India’s best destinations for vegetarian cuisine (though you will find meat here as well). Dried fruits like apples are grown throughout Jammu and other hilly areas in Kashmir.

West Bengal

Macher Jhol is a traditional Bengali recipe made with raw jackfish, Bengal gram and kalo jeere (black mustard seeds) that add a unique flavor to dishes. The fish is also marinated in spices and yogurt for hours before being cooked over a slow fire. This fish curry is perfect for Bengalis during the winter months. Many would say it’s one of India’s best traditional foods since it tastes just as great at room temperature as it does hot from a stovetop! Macher Jhol can be made with other kinds of meat or veggies if you aren’t into eating fish. Some people even use readymade versions of macher jhol masala spice in jars for convenience.

Tamil Nadu, Puducherry, and Sri Lanka.

In Tamil Nadu, where cooking is a fine art, dosas are enjoyed for breakfast with coconut chutney. Dosa is made from lentil batter that is fermented overnight and steamed in an iron griddle called Tava until crisp. In Puducherry, kara paniyaram—made with rice batter—is another favorite breakfast item. Fried in oil or ghee and dusted with sugar and powdered black pepper, it's essentially a donut without any hole at all. And did you know that spicy Sri Lankan pittu—made of rice flour mixed with milk or water and jaggery syrup—is also one of India’s best traditional foods?

Conclusion

Traditional food is not just associated with a particular place, many regional dishes have their flavor. The food in India always plays an important role and it has a great impact on our culture. In today’s world, people try to adapt their taste buds according to market needs, but traditional dishes can’t be changed as they are famous for their unique ingredients and taste. Indian cuisine consists of a wide variety of regional and traditional cuisines native to India.