India is a country so vast and diverse that it’s impossible for every Indian to be familiar with the cuisine of each and every region. That’s because each state has its own unique culture and history, which in turn have resulted in a deliciously unique cuisine specific to the area. There are many regional dishes in India, but lets checkout some very unique dishes today!
Poppy seed kheer – Odisha
Poppy seeds are used to make a sweet dish called “kheer” in Odisha. The kheer is made with coconut milk and sugar. Poppy seeds are also used in many other dishes in Odisha, especially those that are served during special festivals like Bali Jatra (which means “to go outside”) or Durga Puja.
Auriya Kaddu – Uttar Pradesh
Auriya Kaddu is a traditional dish from Uttar Pradesh, India. It’s made with a green gourd and potatoes cooked in chickpeas and spices. The stew can be served with roti or other flatbreads. It’s low-fat and high in protein, dietary fibre, vitamins A & C, iron and calcium. This dish is healthy and tasty!
It can be made ahead of time so that you have an easy side dish ready for dinner guests or to take along on picnics or camping trips.
Paneer Khurchan – Delhi
Paneer Khurchan is a vegetarian dish from Delhi. It is a delicious combination of paneer, potatoes, peas and spices, cooked in a tangy tomato sauce. This dish is usually served with roti or naan. Paneer Khurchan is one of the most popular dishes in wintertime due to its warming effect on the body.
Bamboo Steamed Fish – Assam
This dish is cooked in Assam, which is a state in India’s northeast. It’s made with bamboo and fish. The bamboo is hollowed out and filled with water, then the fish is added to it. The bamboo is then closed up again and placed over hot coals to steam for about 20 minutes or until the fish flakes easily. Once cooked, the bamboo is discarded and served with rice along with side dishes like beans or lentils.
The reason this method works so well for cooking fish has something to do with temperature regulation: when you steam food inside a closed container like this one (the way you would make sous vide) there are no hot spots that cause your food to burn as it cooks evenly throughout its entire surface area.
Conclusion
When you step out of your comfort zone and try these new regional dishes, be sure to have a few naans on hand. And don’t worry if you’ve never tried Indian food before. Even if you’re unfamiliar with it, we’re sure you’ll enjoy the taste!
