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10 Indian Delicacies That Deserve Your Attention

Indian Food

India is a melting pot of many ethnicities, civilizations, and tribes, as well as food. We’ve all heard of Chole Bhature in the North, dosas in the South, Thukpa and momos in the East, and dhoklas in the West, but what about the other foods that are equally good but are overshadowed by the unrivalled popularity of the typical Indian dishes? They are delicious, enjoyed by most households in every state, and are usually rather simple to prepare. Whatever their origins, such delicacies are must-try that will win your heart, and you should definitely become familiar with them. Here’s a glimpse of 10 authentic delicacies that will leave your stomach full and heart happy.

1. Gushtaba, Kashmir

Gushtaba is a non-vegetarian Kashmiri delicacy. Tender meatballs simmered in a delicious yoghurt sauce. This traditional dish is served at special occasions and festivities. Muslims in India’s Kashmir area refer to Gustaba as “The Dish of Kings.” It is served as the last meat dish before the dessert at a Wazwan Feast. Refusing this dish is an insult to your hosts at the feast.

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2. Bhutte Ka Kees, Madhya Pradesh

Bhutte ka Kees, also known as Indore-style grated corn stir fry, is a popular and tasty North Indian street meal that originated in Indore, Madhya Pradesh, India. Bhutte Ka Kees has a thick creamy texture and a delicious flavour. This dish, made with fresh grated sweet corn kernels and seasonings, combines all of the diverse flavours in one bite.

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3. Patishapta, West Bengal

Poush sankranti, Bengal’s rice-harvest festival, is celebrated by producing the most marvellous of sweets, pithe. This is an umbrella name for a range of dishes made with rice, date-palm syrup (patali gur, which is only accessible in the winter), coconut, milk, and flour. Patishapta is a pithe kind. It’s a light crêpe stuffed with kheer or a coconut-and-gur combination.

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4. Benami Kheer, Rajasthan

Benami kheer, also known as lehsun ki kheer, originated in the Awadh royal court. This kheer is known as Benami Kheer because the ingredients were once kept secret and the name was not revealed; “Benami” means “without a name.” The true test in creating this kheer is the ability to remove the pungency of garlic by blanching it in alum water and rendering it completely odourless, making its slivers mirror almond slivers.

5. Misa Mach Poora, Mizoram

Misa Mach Poora is a typical northeast cuisine dish that is usually cooked by grilling or roasting shrimp on banana leaves laid on hot charcoal. Grilled shrimp are a definite method to make an amazing tasty and luscious dinner; delightfully marinated with subtle flavours and ready to enjoy with a bowl of hot rice. The shrimp are seasoned with regional seasonings and served over steamed rice.

6. Jadoh, Meghalaya

In Khasi language, ‘Ja’ signifies rice and ‘Doh’ denotes meat. Jadoh is a time-consuming dish consisting of rice and beef. The recipe takes hours to complete because it is Khasi cuisine. During Khasi festivities, it is typically consumed in the morning by the natives. Jadoh for a Khasi is similar to biryani for a North Indian, but the spices are significantly different and there isn’t much oil used.

7. Kulkul, Goa

Kalkal, also known as kulkul, is a deep-fried Goan pastry fashioned into little curls. These little curls are made of sweet dough that resemble shells or butter curls. They are commonly produced during the Christmas season in India as part of the Kuswar (tray packed with traditional Christmas sweets) that is offered when friends and family visit during this time. One can eat these crispy, glazed, frosted, or lightly sprinkled.

8. Khorisa Maas, Assam

Khorisa Maas is an Assamese fish curry with bamboo shoots or Khorisa, a distinctive Assamese indigenous food. Khorisa is a form of bamboo native to northeast India that is made from young bamboo shoots or Bholuka Bah. Bamboo shoots are frequently grated in Khorisa Maas, whether raw, fermented, or pickled. It adds a bitter flavour to the meal, making it unique. This fish curry is a favourite in Assamese households and goes great with steamed rice.

9. Pesarattu, Andhra Pradesh

Pesarattu, also known as pesara dosa (mung bean dosa) or cheeldo, is a crepe-like bread from Andhra Pradesh that is similar to dosa. It’s created using green gram (moong dal) batter, unlike dosa which has urad dal in it. In Andhra Pradesh, pesarattu is eaten for breakfast and as a snack. It’s usually accompanied by ginger or tamarind chutney. Variations of this delectable dish include green chiles, ginger, and onions.

10. Pathrode, Mangalore

Pathrode is a Mangalorean and Konkani vegetarian delicacy. The meal is made of colocasia leaves that have been slathered with masala paste, steamed, then shallow fried. Traditionally, teak leaves are used, which not only add a delicious flavour and smell to the pathrodes, but also a very pale purplish colour if the leaves are almost dried.

Featured Image Credits – EazyDiner

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