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Punjab - Saag Aur Makki Ki Rot

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 Saag Aur Makki Ki Rot Punjabi cuisines are not only popular in India but in the UK, Canada too. Agriculture and farming is their main occupation and locally grown food forms the main ingredients of dishes. The most popular food of Punjab is Chana masala, Chole kulche, Aloo Paratha, Paneer Paratha, Gobi Paratha, Paratha with Curd, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Dahi vada, Dahi, Khoa, Paya, Aloo Paratha with Butter. They are meat lovers too Butter Chicken, Bhuna Gosht, Tandoori Chicken and Amritsari Macchi are equally delightful. Punjab Sarson Ka Saag Aur Makki Ki Roti is very popular all over, where Palak, bathua and sarso saag combination makes a wholesome saag which is eaten with Makki ki roti and lot of butter along with a big glass of Lassi. The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (unleavened cornbread). It can be topped with either Makkhan (unprocessed
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Kerala - Puttu and Kadala Curry

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  Puttu and Kadala Curry Kerala is surrounded by sea it is a very popular tourist attraction, here you can find a variety of both vegetarian and non-vegetarian dishes with a lot of seafood. Kerala is also known as “Land of Spices” which they use in their culinary skills Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are very frequently used. You will find a lot of coconuts in the dishes. Some of the popular dishes are idli, dosa, appam, idiyappam, puttu, and pathiri, here you will find various varieties of sambar and rasam. Sadya is a traditional vegetarian feast of Kerala usually served on a banana leaf. The most popular breakfast dish of Kerala is Puttu and Kadala Curry which is steamed rice flour made with cylinders and we add grated coconut in between as fillings.  it is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means "portioned" in Malayalam. It is made o
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Madhya Pradesh - Poha

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 Poha Madhya Pradesh is the heart of India and has a lot of mouthwatering delicacies to offer. Whether you are a vegetarian or a non-vegetarian you will find food for all. Some of the popular food of Madhya Pradesh are Poha, Bhutte Ka Kees, Daal Bafla, Seekh Kebabs, Palak Puri, Bhopali Gosht Korma, Chakki Ki Shaak, kusli, lavang lata, jalebi, and Malpua. Poha is a very popular dish of Madhya Pradesh it is a very light and healthy dish, it is made of flattened rice, curry leaves, peanuts, and lemon. Poha is an Indian breakfast and snack prepared in the cuisines of Indian states of Maharashtra, Odisha, West Bengal, Madhya Pradesh, Telangana, Karnataka, Gujarat, Goa and Rajasthan.
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Telangana -Hyderabadi Biryani

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  Hyderabadi Biryani Jump to navigation Hyderabadi biryani, also known as Hyderabadi dum biryani, is a style of biryani from Hyderabad, India made with basmati rice and goat meat and cooked with the dum pukht method. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine. History Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams. Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid 18th century, during a hunting expedition. In 1857, when the Mughal Empire declined in Delhi, Hyderabad emerged as the center of South Asian culture, resulting into mix of innovations in Hyderabadi biryani. Origin The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef,
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West Bengal - Doi Maach

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  Doi Maach Bengali’s main emphasis is on fish and rice. Since countless rivers flow in the state so you can find fish everywhere in the market, there are more than forty types of fish served in Bengal. Some of their popular food are Aloo Potol Posto, Ilish Macher Jhol, Shukto, Sandesh, Mutton Biryani, Aam Pora Shorbot, Tangra Macher Jhol, Alur Dom, Luchi, Chholar Dal, Lau Ghonto, Mochar Ghonto, Mishti Doi and rasgulla. Doi maach is one of the simplest fish yogurt curry and an authentic Bengali dish. Its name Doi is Yogurt and Maach is fish is best eaten with rice.
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Sikkim - Momos

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Momos Their main dishes are Sinki Soup, Sael Roti, Momos, Gundruk Soup, Paneer Cheese, Thukpa, Tibetan Bread, Yak Cheese, Chaang, and Chhurpi-Ningro Curry. The most popular dish of Sikkim is Momos which is a dumpling stuffed with vegetables in case of veg momos while fish, chicken, mutton for non-veg momos.                 what would we do without these cute little delights? they might look alike but the different fillings can leave you wanting for more. load them with some chili sauce you will end up with liking your fingers. Sikkim food is influenced by neighboring countries Nepal, Tibet, and Bhutan. Rice is their  food staple and they are meat lovers. Momo has become a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India.
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Goa - Sea Food

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Sea food Fish Curry Goan Prawn Curry                                                            Goa is a popular tourist destination in India. Goan food is very much similar to Portuguese food and is mostly seafood based, coconut-based food. As we know Goa is along the coastal belt hence fish and chicken-based dishes are prominently used. Seafood lovers may find a delectable spread of prawns, mussels, crabs, lobsters, mackerel, tuna, and salmon. Fish Curry, is a very popular dish of Goa prepared with marinating fish and cooking it with several spices and tamarind puree. A taste you will definitely relish.  
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