Snacks in Kerala will quite literally make you go bananas with delicacies like Unnakkaya (boiled ripe banana paste with a mix of cashew, raisins and sugar, deep-fried in coconut oil) and Pazham Nirachathu (ripe banana filled with molasses and coconut shavings).Īre you health conscious and still want a mouthful of some exotic and scrumptious Indian food? Then Odia Cuisine is for you! The food from Odisha is made with a tad less oil and spices than other parts of India, with most people preferring homemade to outside food.

Mappila Cuisine also brings out some of the tastiest Biryanis in the country – chicken, mutton, or lamb. If you get a chance, try Pathiri (rice pancake), Kallummakkaya (mussels curry), and Erachi Puttu (rice cakes with a meat filling). The generous use of taste-enhancing spices like cardamom, cloves, and pepper and the versatility of its cooking base coconut oil make Mappila food one of the most underrated cuisines in India. Swooping the Malabar Coast’s culinary tides is a confluence of Kerala and Arab food cultures – Mappila Cuisine. An Assamese speciality that puts together a fusion of fish, bamboo shoots, spices, and chillies, cooked in mustard oil and served with steamed white rice, Khorisa is meant for that foodie who’s got a tongue for novelty. Let’s start with the sublimely appetizing Khar: an out-of-the-box dish that’s made from dried and charred banana skin, lentils, and meat or vegetables. Savor traditional items like Kolombo Sambar (your everyday lentil-based stew with a Konkan zing) along with Kadamb (cucumber-based Idli) or get your hands on Tepla Ambat – a fish curry par none and found only in the region.įor the gastronomically curious, Assamese food has an assortment of dishes that are guaranteed to make your eyes roll up the moment you taste it. Goa is a country-wide popular vacation spot in India, but little do these vacationers know how good Konkani Cuisine can be! Characterized by the addition of Kokum (coconut), spicy condiments, and Teppal (Szechuan Pepper), Konkan food is spicy, sour, and sometimes hot. If you have a ravenous appetite but are vegetarian, then make Dhansak sans meat and enjoy a flavorful side dish for rice!

It’s a medley of dal cooked with mutton, vegetables, ginger-garlic, and spices and fuses elements of Persian and Gujarati cuisine. Parsis love their mutton, and this love is what created their world-famous dish – Dhansak. Top Parsi specialities include Kheema Pao, Berry Pulao (with sizzling caramelized onions, raisins, and cashews), Salli Boti (potato sticks in mutton curry), Jardaloo-Ma-Gosht (mutton and apricots), and Saas-ni-Macchi (a wedding favorite, fish in white sauce). Parsi food is sweet n’ sour, and strives to tickle your taste buds with the most flavorful spices. The community that came from Persia and settled in Gujarat brought their love of food, culture, and business. Ready to work up an appetite? Check out the below! But did you know that in India, there exist much rarer cuisines that you may never have heard of? These lesser known cuisines are unique, lip-smacking, and interesting in their own right. The commonplace foods like Dal Chawal, Aloo Paratha, Idli Dosa, Tandoori Chicken, and Vada Pav are definitely go-to choices for the unfamiliar tongue. Only the freshest of vegetables, choicest of spices and the most premium meats are used for cooking in Indian cuisines.

Variety, flavor, taste, cooking style, and regional influence – you name it, and India’s got it! Whether you travel from the north to south or from the west to east, the profusion of cuisines that will take the wind out of you is just unimaginable. There’s something about Indian cuisines that makes people around the world go bonkers about them.

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