29 Must-Try Indian Dishes: A Culinary Tour of India

India is a country full of cultural diversity, with unique traditions, lively communities, and delicious food. While its rich heritage is worth exploring, food is something that truly connects everyone. If you’re a food lover, tasting India’s diverse dishes is an experience you won’t want to miss. Here’s a 29  must-try Indian dishes from all 29 states, giving you a tasty peek into the incredible flavors across the country.

Misal Pav – Maharashtra

Misal Pav is a popular street food from Maharashtra, loved for its spicy and tangy flavors, making it one of the must-try Indian dishes. Originally from Pune, it’s now a favorite across the state, enjoyed as a breakfast, snack, or even brunch option. The dish features a spicy curry made with sprouted moth beans (matki), served with soft, buttery Pav bread.

In Mumbai, Misal Pav is a go-to street food, often served with a spoonful of yogurt to tone down the heat. While traditionally eaten in the morning, this flavorful dish is relished by Maharashtrians any time of the day. With its unique mix of flavors and textures, Misal Pav is a must-try for anyone wanting to experience the authentic taste of Maharashtra.

 

Makki Di Roti & Sarson Da Saag – Punjab

Sarson da Saag and Makki di Roti are classic dishes from Punjab, a northern state in India known for its hearty and flavorful cuisine. Makki di Roti, a flatbread made from maize flour, is a simple yet nutritious staple in Punjabi kitchens.

When paired with Sarson da Saag, a rich and flavorful mustard greens curry, the combination becomes a comforting and satisfying meal. Add a glass of creamy lassi on the side, and you have a complete Punjabi dining experience. This traditional duo showcases Punjab’s love for wholesome, authentic food that’s as nourishing as it is delicious.

Kosha Mangsho – West Bengal

Kosha Mangsho is a classic Bengali dish that holds a special place in every Bengali household. This rich and flavorful curry is made with tender mutton or goat meat, slow-cooked with a blend of aromatic spices like cloves, cinnamon, onions, and garlic. The result is a dish that’s both spicy and slightly sweet, with an irresistible depth of flavor.

Typically served with steamed rice or fluffy luchi (fried flatbread), Kosha Mangsho is a hearty and satisfying meal that embodies the essence of Bengali cuisine. For anyone exploring Bengali flavors, this dish is an absolute must-try.

Dhokla – Gujrat

Dhokla is a popular dish from Gujarat, loved for its soft, fluffy texture and subtle flavors. Made from gram flour or a mix of rice and split chickpeas (chana dal), this vegetarian delight is both nutritious and delicious.

Ready in about 30 minutes, Dhokla is a versatile dish that can be enjoyed as a snack, breakfast, or light meal. It’s typically served with tangy chutney and sometimes a bit of chili paste for an extra kick. Whether at tea-time or a casual gathering, Dhokla’s spongy texture and mild taste make it a favorite not just in Gujarat but across India.

Rogan Josh – Kashmir

Rogan Josh is a signature lamb dish from Kashmiri cuisine, known for its rich flavors and aromatic spices. As one of the must-try Indian dishes, it’s a legacy of the Mughal era and a must-try for meat lovers and those who appreciate bold, comforting flavors.

Despite its luxurious taste, Rogan Josh is relatively low in fat, made with wholesome ingredients like yogurt, slow-roasted onions, and a blend of fragrant spices. The tender, flavorful lamb is best enjoyed with steamed rice or warm naan, making it a satisfying meal you’ll want to savor again and again.

Pongal – Tamil Nadu

Pongal is a traditional dish from Tamil Nadu, closely tied to the harvest festival of the same name. It’s a comforting and flavorful dish made with rice, green gram, and ingredients like cardamom, cashews, raisins, and sweet milk for the sweet version.

Often cooked outdoors under the sun as an offering to the Sun God, Pongal holds deep cultural and spiritual significance. There are two popular variations: sweet Pongal (Sakkarai Pongal) and savory Pongal (Ven Pongal), both traditionally served on fresh banana leaves. Whether sweet or savory, Pongal is a heartfelt symbol of gratitude and togetherness, enjoyed during festivals and family gatherings.

Papaya Khar – Assam

This traditional Assamese dish showcases a unique combination of flavors, setting it apart from other regional cuisines. It features a hearty curry made with taro, lentils, raw papaya, and a non-vegetarian ingredient, creating a rich and satisfying meal.

What truly makes this dish special is its preparation—it is filtered through dried banana leaves, imparting a refreshing and distinct aroma. Typically served with steamed rice, it’s a wholesome and flavorful choice for lunch, offering a delightful glimpse into Assam’s diverse culinary traditions.

Litti Chokha – Bihar

Litti Chokha is a beloved dish from Bihar, celebrated for its rich flavors and deep cultural roots. Litti consists of round, wheat flour balls stuffed with spiced sattu (roasted gram flour), baked or roasted, and then generously coated with ghee for a crispy, aromatic finish.

Paired with Chokha, a smoky mashed vegetable mix of brinjal (eggplant), tomatoes, and potatoes, enhanced with onions, garlic, and spices, this combination creates a hearty and flavorful meal. Litti Chokha is more than just a snack—it’s a delicious representation of Bihari cuisine and its love for wholesome, ghee-infused dishes.

Dham – Himachal Pradesh

Dhaam is a traditional feast from Himachal Pradesh, known for its hearty flavors and nourishing ingredients. This wholesome meal typically includes rice, curd, rajma (kidney beans), boor ki Kadi (a yogurt-based curry), and dal, all coming together to create a balanced and flavorful spread. A touch of jaggery (gur) is often served on the side, adding a pleasant hint of sweetness to the meal.

Prepared by skilled cooks called “botis,” Dhaam holds a special place in Himachali celebrations and is a highlight of festivals and special occasions. To truly experience the authentic taste of Dhaam, visiting Himachal during these festive times is a must, as the dish is best enjoyed in its traditional setting.

 

Pootharekulu – Andhra Pradesh

Pootharekulu is a traditional sweet from Andhra Pradesh, cherished for its delicate texture and rich flavor. Counted among the must-try Indian dishes, it originates from the village of Atreyapuram in the East Godavari region and is a festive favorite, made with precision and care.

The treat is crafted from ultra-thin rice starch sheets, filled with powdered sugar and ghee, creating a melt-in-your-mouth experience. To make it even more indulgent, variations include dry fruit fillings that add richness and crunch. Pootharekulu is a true testament to the artistry and culinary heritage of Andhra Pradesh, making it a must-try for anyone exploring the region’s sweets.

Hyderabadi Biryani – Telangana

Hyderabadi Biryani is a globally celebrated dish, rooted in the rich culinary heritage of Hyderabad and influenced by the grandeur of the Nizams. This iconic delicacy is a testament to the city’s royal history and holds a special place in Indian cuisine.

There are two main styles of preparation: Pakki Biryani, where the meat is pre-cooked before layering, and Kachchi Gosht ki Biryani, where raw marinated meat is slow-cooked with rice. The dish is traditionally prepared in a handi (pot), with layers of fragrant basmati rice, spiced meat, and herbs, sealed to lock in the flavors. The biryani is ready when the top layer puffs up and the aroma fills the air. Each bite of Hyderabadi Biryani offers a delicious blend of spices, textures, and history, making it a culinary masterpiece.

Fish Curry – Goa

Goan Fish Curry, or Xitti Kodi, is a quintessential dish in Goan cuisine, cherished for its vibrant flavors and comforting appeal. This rich, coconut-based curry strikes a perfect balance between spiciness and creaminess, making it a favorite among locals and visitors alike.

A key ingredient often used is raw mango, which adds a tangy twist that beautifully complements the spices. While Pomfret is the traditional choice of fish, Kingfish is also a popular substitute. Served with steaming hot rice or soft roti, Goan Fish Curry offers a true taste of Goa’s coastal culinary heritage, blending freshness with bold, aromatic flavors.

Kafuli – Uttarakhand

Kafuli is a wholesome and nutrient-rich dish from Uttarakhand, widely loved for its simplicity and health benefits. Made with fresh spinach and fenugreek leaves, it’s a perfect choice for those seeking a light yet nourishing meal. Known for its high nutritional value, Kafuli is often recommended for its positive impact on overall health.

Traditionally cooked in an iron kadhai, which enhances its iron content, Kafuli is typically paired with hot steamed rice for a comforting and satisfying meal. This flavorful dish is a staple in Uttarakhand’s cuisine and a testament to the region’s focus on healthy, homegrown ingredients.

Chakhwi – Tripura

Chakhwi is a traditional dish from Tripura, cherished for its wholesome flavors and unique ingredients. This hearty main course features a combination of green papaya, bamboo shoots, and lentils, often cooked with chicken or pork, as meat plays a significant role in Tripuri cuisine.

What sets Chakhwi apart is its minimal use of oil, which allows the natural flavors of the ingredients to stand out. The inclusion of bamboo stalks adds a distinctive texture and earthy taste, making the dish truly special. Chakhwi is more than just a meal—it’s a comforting representation of Tripura’s rich culinary traditions.

Kangshoi – Manipur

Chakhwi is a delightful main course from Tripura, celebrated for its unique blend of green papaya, bamboo shoots, and lentils. Often prepared with pork or chicken, this dish highlights the importance of meat in Tripuri cuisine.

A key characteristic of Chakhwi, like many Tripuri dishes, is its minimal use of oil, which preserves the natural taste of the ingredients. Bamboo stalks are an essential part of the recipe, adding a distinctive flavor and texture that make this dish truly special. Chakhwi is more than just a meal—it’s a hearty and flavorful representation of Tripura’s rich culinary traditions.

Jadoh – Meghalaya

Jadoh is a traditional dish cherished by the Khasi community of Meghalaya, known for its vibrant colors and rich, savory flavors. This hearty meal is made with red rice as its base, cooked with pork and occasionally fish or chicken, making it a versatile and satisfying dish.

The preparation starts with frying pork chunks in a flavorful mix of green chilies, onions, ginger, turmeric, black pepper, and bay leaves. Turmeric not only adds a fragrant aroma but also gives the rice its distinctive golden hue. For an authentic touch, pig’s blood is sometimes included, enhancing the dish’s depth of flavor. Jadoh is more than just a meal—it’s a culinary adventure that reflects the rich cultural heritage of Meghalaya.

Appam – Kerala

Ask any Keralite about their favorite dish, and chances are they’ll mention appam and stew—and for good reason! Appam, made entirely from rice, is a culinary highlight with its soft, fluffy center and crispy, paper-thin edges, making it one of the must-try Indian dishes and the perfect accompaniment to a variety of dishes.

While appam pairs well with many curries, it shines brightest when served with a classic Kerala-style stew. This creamy, coconut-based curry, featuring tender chunks of meat or vegetables, creates a rich and velvety flavor that perfectly complements the delicate texture of appam. Together, appam and stew form a comforting, flavorful combination that’s sure to leave a lasting impression.

Bhutte Ka Kees – Madhya Pradesh

Bhutte Ka Kees is a flavorful and healthy dish from Madhya Pradesh, made using fresh, grated corn. This simple yet delicious recipe combines the natural sweetness of corn with the richness of spices and skim milk, creating a dish that’s both light and satisfying.

The preparation begins with tempering mustard seeds and green chilies, adding a touch of spice and aroma. The grated corn is then cooked in milk, resulting in a creamy texture and balanced flavors. Bhutte Ka Kees is not just a wholesome meal but also a delightful representation of Madhya Pradesh’s rich and diverse culinary heritage.

Dal Baati Churma – Rajasthan

Dal Bati Churma is a signature dish of Rajasthan, celebrated for its rich and satisfying flavors. This iconic meal brings together three distinct components: spicy dal, ghee-coated bati, and sweet churma, creating a perfect balance of taste and texture.

Bati, a round bread, is traditionally baked or roasted until crisp and then generously dipped in ghee. It’s paired with a flavorful dal made from a blend of lentils like mung, chana, and urad, spiced to perfection. The churma, a sweet and crumbly mix of wheat, sugar, and ghee, adds a delightful contrast to the savory dal and rich bati. Dal Bati Churma is not just a dish but a celebration of Rajasthan’s culinary heritage, offering a wholesome and memorable experience.

Bajre Ki Khichdi – Haryana

Khichri is a beloved dish across India, but Haryana’s version offers a unique twist by using bajra (pearl millet) instead of rice. This variation is not only flavorful but also packed with nutrients, making it a wholesome alternative to the traditional rice-based khichri.

To prepare Haryana Khichri, bajra is soaked overnight to soften it, then cooked with moong dal and a blend of spices in a pressure cooker. Bajra is valued for its health benefits, being rich in fiber and nutrients, and is well-suited to thrive in arid conditions. This hearty and satisfying dish is a perfect choice for anyone seeking a nutritious, rice-free meal with a burst of flavor.

Thukpa – Arunachal Pradesh

Thukpa, a hearty noodle soup with Tibetan roots, has become a favorite dish in Sikkim, loved for its comforting and nutritious qualities. This flavorful soup often features chicken or other proteins, combined with a vibrant mix of local vegetables such as celery, bell peppers, spinach, carrots, and cauliflower.

Spiced to perfection, Thukpa delivers a rich and satisfying taste that’s hard to resist. Its warmth and depth of flavor make it a go-to meal, especially during chilly weather. Many find it so delicious that one serving is rarely enough. Thukpa’s popularity in Sikkim is a testament to its irresistible taste and wholesome appeal.

Momo – Sikkim

Who can resist momos? In Sikkim, these delicious steamed dumplings are more than just a snack—they’re a cultural staple. With influences from Nepalese cuisine and Tibetan origins, Sikkim is known for serving some of the best momos you’ll ever try.

A momo consists of two main parts: a soft, delicate dough and a flavorful filling. The dough, made from white flour and water, is sometimes enhanced with yeast or baking soda for a lighter texture. Fillings can range from vegetables to meat, offering something for everyone. Whether enjoyed as a quick snack or a satisfying meal, momos are a must-try for anyone visiting Sikkim.

Bisi Bele Bath – Karnataka

Bisi Bele Bath is a cherished dish in Karnataka, often prepared in Kannadiga households and featured on menus across Bangalore. This comforting one-pot meal is known for its rich, coconut-infused flavors and hearty ingredients.

The dish is made by combining rice, sambar dal, tamarind, and an aromatic blend of spices. Though the recipe might seem intricate due to the variety of spices and vegetables involved, the result is absolutely worth the effort. Bisi Bele Bath offers a delicious and authentic taste of Karnataka’s culinary tradition, making it a must-try for anyone exploring the region’s cuisine.

Pork with Bamboo Shoot – Nagaland

Bamboo shoots are a staple ingredient in the cuisines of India’s northeast, especially in meat-based dishes. Their unique sour flavor, often enhanced through fermentation or drying, brings a distinctive tanginess that elevates the overall taste of the meal.

These shoots are frequently used in recipes featuring pork or fish, as their tangy notes perfectly balance the richness of the meat. Beyond their flavor, bamboo shoots are an integral part of the region’s culinary heritage, adding depth and character to traditional dishes. Their versatility and bold taste make them a beloved component in northeast Indian cooking.

 

Misa Mach Poora – Mizoram

Misa Mach Poora is a delectable side dish from Mizoram, featuring grilled shrimp infused with a flavorful blend of spices, lemon juice, orange zest, and mustard oil. The result is a savory and tangy delicacy that’s a treat for seafood lovers.

While exploring Mizoram, be sure to try two beloved local beverages. The first is Zu, a traditional tea enjoyed with almost every meal, reflecting the region’s love for simplicity and warmth. The second is Lubrusca grape wine, a local specialty with a distinct flavor that’s cherished by the people.

These dishes and drinks are a must-try when visiting the picturesque state of Mizoram, offering a true taste of its unique culinary culture.

Chenna Poda – Odisha

Chhena Poda is a signature dessert from Odisha and a true treat for those with a sweet tooth. Often offered to Lord Jagannath at the Puri Temple, this unique delicacy is loved for its caramelized flavor and rich texture.

Prepared with cottage cheese, semolina, and sugar syrup, the mixture is baked for hours, allowing the sugar to caramelize and form a golden-brown crust. The result is a dessert with a smoky, sweet flavor and a soft, melt-in-your-mouth texture. Chhena Poda’s simplicity and irresistible taste make it a favorite across Odisha and a must-try for anyone exploring the region’s culinary delights.

Chila – Chhattisgarh

Chilla, a traditional dish from Chhattisgarh, has gained popularity across India for its simplicity and delicious flavor. Made from a batter of rice and urad dal, this flatbread-like dish is easy to prepare and highly versatile.

Often enjoyed as a breakfast staple by the people of Chhattisgarh, Chilla is loved for its light yet satisfying taste. It is typically served with green chutney, which adds a tangy and zesty kick, making it even more flavorful. Whether as a quick snack or a wholesome meal, Chilla is a delightful treat that showcases the culinary charm of Chhattisgarh.

Dhooska – Jharkhand

Dhooska, also known as Dushka, is a beloved deep-fried snack from Jharkhand, cherished for its crispy texture and savory flavor. Made with a mix of powdered rice, chana dal, and mashed potatoes, the batter is seasoned and deep-fried until golden and crispy.

This delicious snack is commonly served with chutney or a tangy sauce, adding a burst of flavor that complements its crunchy exterior and soft interior. Whether enjoyed as a quick bite or a festive treat, Dhooska is a delightful representation of Jharkhand’s rich culinary traditions.

 

Tunde Ke Kebabs – Uttar Pradesh

Tunday Kebabs from Lucknow are a culinary masterpiece, renowned for their melt-in-your-mouth texture and rich, aromatic flavor. Counted among the must-try Indian dishes, these kebabs are made from finely minced lamb or buffalo meat and infused with a blend of nearly 100 carefully selected spices, giving them their signature taste.

The origin of Tunday Kebabs dates back to the 17th century when a Nawab, who had lost his teeth, desired a kebab that was tender enough to eat without chewing. He challenged his chefs to create a dish that would satisfy his craving while being effortless to eat. The result was the Tunday Kebab, a dish so soft and flavorful that it became an enduring symbol of Lucknow’s royal culinary heritage.

Experience India’s rich culture through its iconic dishes with Tailormade Journeys as your trusted travel partner. From savoring aromatic biryanis in Hyderabad to enjoying the vibrant street food of Delhi, we design personalized itineraries that immerse you in India’s culinary delights. Discover Rajasthan’s royal thalis, Kerala’s coastal specialties, and Bengal’s sweet treats with curated visits to authentic local eateries. With expert guides, seamless travel arrangements, and a commitment to immersive experiences, Tailormade Journeys ensures every meal is a story worth savoring. Explore the true essence of India’s flavors with unmatched hospitality and attention to detail.