![\"food\"](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/food.png\")
<\/h2>\nNorth Indian Food<\/strong>\u00a0<\/strong><\/h2>\n![\"rogan-josh-india-cuisine](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/rogan-josh-india-cuisine-800x533-1.jpg\")
<\/a><\/strong>Source: Tamorlan<\/a><\/em><\/span><\/p>\nFor us the winner of this region is the signature dish of Kashmir: Rogan Josh<\/strong>. This meat-based dish consists of beautifully, slow-cooked lamb (or goat), braised amongst a thick gravy made with onions, yoghurt, garlic, ginger and of course, a huge array of intensely aromatic spices. The name literally translates to red heat or passion, so expect\u00a0 a hot and spicy dish.<\/p>\nOther notable dishes that the Northern states of India are famous for are listed below, and we recommend you give them all a try (as soon as possible\u2026seriously, go now!).<\/p>\n
\n- Haryana \u2013 Kachri ki Sabza<\/li>\n
- Himachal Pradesh – Sidu<\/li>\n
- Jammu and Kashmir \u2013 Rogan Josh<\/strong><\/li>\n
- Uttarakhand \u2013 Aaloo Gutke<\/li>\n
- Punjab \u2013 Makki di Roti with Sarson Ka Saag<\/li>\n
- Uttar Pradesh \u2013 Kebabs<\/li>\n<\/ul>\n
<\/p>\n
North East Indian Food<\/strong><\/h2>\n![\"momos-sikkim-india-food](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/momos-sikkim-india-food-800x600-1.jpg\")
Source:<\/a><\/span> Thej<\/a><\/span>inan<\/a><\/span><\/em><\/p>\nThe number one spot for North East India goes to the Chakhwi<\/strong> of Tripura.\u00a0 If you\u2019re a fan bamboo shoots and moist, sliced pork, stir-fried together to produce a juicy, smoky dish, guaranteed to leave you licking your lips for more, then this is for you.<\/p>\nWe\u2019d be remiss if we didn\u2019t give a huge<\/em> special mention to the Momos of Sikkim; these glorious little balls of steamed greatness, are great for a snack or as a meal aperitif.<\/p>\n\n- Arunachal Pradesh – Apong<\/li>\n
- Assam \u2013 Masoor Tenga<\/li>\n
- Manipur – Iromba<\/li>\n
- Meghalaya – Jadoh<\/li>\n
- Mizoram \u2013 Zu<\/li>\n
- Nagaland \u2013 Rice Beer<\/li>\n
- Sikkim – Momos<\/li>\n
- Tripura \u2013 Chakhwi<\/strong><\/li>\n<\/ul>\n
<\/p>\n
East Indian Food<\/strong><\/h2>\n![\"Bhapa-ilish-India-food](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/Bhapa-ilish-India-food-800x535-1.jpg\")
<\/a>Source: sayamindu<\/a><\/em><\/span><\/p>\nIf you\u2019re a fan of fish, then West Bengal\u2019s Bhapa Ilish<\/strong> will not fail to entertain your senses and leave you feeling full and satisfied. The dish combines the soft texture of a steamed Hilsa fish, with a tangy green chilli and mustard paste, that sends you into an aromatic wonder-filled state.<\/p>\n\n- Bihar \u2013 Litti Chokhar<\/li>\n
- Jharkhand \u2013 Dhuska<\/li>\n
- Odisha \u2013 Fish Orly<\/li>\n
- West Bengal \u2013 Bhapa Ilish<\/strong><\/li>\n<\/ul>\n
<\/p>\n
South Indian Food<\/strong><\/h2>\n![\"Hyderabadi-Vegetable-Biryani-India-Andhra-Pradesh](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/Hyderabadi-Vegetable-Biryani-India-Andhra-Pradesh-800x450-1.jpg\")
<\/a>Source: Nish1872<\/a><\/em><\/span><\/p>\nIf you ever fancy trying a dish that tastes as good as we imagine relaxing on a white sandy beach feels, then perhaps Andhra Pradesh\u2019s native dish is right for your taste buds. The dish, Hyderabadi Biryani<\/strong>, is usually made up of chicken or goat, infused with zesty lemon and creamy yoghurt, and our favourite part: lashings of fiery, vibrant saffron.<\/p>\n\n- Andhra Pradesh – Hyderabadi Biryani<\/strong><\/li>\n
- Telangana \u2013 Gongura Gosht<\/li>\n
- Kerala – Avial<\/li>\n
- Tamil Nadu – Uthappam<\/li>\n
- Karnataka \u2013 Bisi Bele Bhaat<\/li>\n<\/ul>\n
<\/p>\n
West Indian Food<\/strong><\/h2>\n![\"Vada-Pav-Maharashtra-India](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/Vada-Pav-Maharashtra-India-800x600-1.jpg\")
<\/a>Source: Deepeshmd<\/a><\/em><\/span><\/p>\nPav Vada<\/strong> is a popular street food snack regularly consumed by most Maharashtrians\u2026regularly. This Indian burger consists of two parts: the bun and the filling. The Pav is a soft, thick bun that blankets the scrumptious, spicy and deep fried potato patty that makes up the filling of this delectable dish. Usually, people will add their own mixture of chutneys and sauces to elevate this dish to sky-rocketing taste and enjoyment levels.<\/p>\n\n- Goa – Vindaloo<\/li>\n
- Maharashtra \u2013 Pav Vada<\/strong><\/li>\n
- Rajasthan \u2013 Daal Baati Choorma<\/li>\n
- Gujarat – Thelpa<\/li>\n<\/ul>\n
<\/p>\n
Central Indian Food<\/strong><\/h2>\n![\"Central-India-onion-dish](\"https:\/\/www.expedia.co.in\/stories\/wp-content\/uploads\/2022\/07\/Central-India-onion-dish-800x450-1.jpg\")
<\/a>Source: Monali.mishra<\/a><\/em><\/span><\/p>\nOkay, so there are only two here, so we reserve the right not to choose and just tell you about both! First of all there is Bafauri: a sweet delicacy, made using Chana Daal that usually comes out around times of celebration or during festival, much to everyone\u2019s happiness and joy!<\/p>\n
Then there is Poha. Poha is effectively rice, which doesn\u2019t sound too exciting until you hear what is then done to this base ingredient to turn it into a wondrous dish. Kanda Poha is a protein packed breakfast dish, including ingredients such as boiled potatoes, peanuts, and obviously onions; spices usually include turmeric and chilli powder, with a little lime juice on top to bring it altogether.<\/p>\n
For us the winner of this region is the signature dish of Kashmir: Rogan Josh<\/strong>. This meat-based dish consists of beautifully, slow-cooked lamb (or goat), braised amongst a thick gravy made with onions, yoghurt, garlic, ginger and of course, a huge array of intensely aromatic spices. The name literally translates to red heat or passion, so expect\u00a0 a hot and spicy dish.<\/p>\n Other notable dishes that the Northern states of India are famous for are listed below, and we recommend you give them all a try (as soon as possible\u2026seriously, go now!).<\/p>\n The number one spot for North East India goes to the Chakhwi<\/strong> of Tripura.\u00a0 If you\u2019re a fan bamboo shoots and moist, sliced pork, stir-fried together to produce a juicy, smoky dish, guaranteed to leave you licking your lips for more, then this is for you.<\/p>\n We\u2019d be remiss if we didn\u2019t give a huge<\/em> special mention to the Momos of Sikkim; these glorious little balls of steamed greatness, are great for a snack or as a meal aperitif.<\/p>\n If you\u2019re a fan of fish, then West Bengal\u2019s Bhapa Ilish<\/strong> will not fail to entertain your senses and leave you feeling full and satisfied. The dish combines the soft texture of a steamed Hilsa fish, with a tangy green chilli and mustard paste, that sends you into an aromatic wonder-filled state.<\/p>\n If you ever fancy trying a dish that tastes as good as we imagine relaxing on a white sandy beach feels, then perhaps Andhra Pradesh\u2019s native dish is right for your taste buds. The dish, Hyderabadi Biryani<\/strong>, is usually made up of chicken or goat, infused with zesty lemon and creamy yoghurt, and our favourite part: lashings of fiery, vibrant saffron.<\/p>\n Pav Vada<\/strong> is a popular street food snack regularly consumed by most Maharashtrians\u2026regularly. This Indian burger consists of two parts: the bun and the filling. The Pav is a soft, thick bun that blankets the scrumptious, spicy and deep fried potato patty that makes up the filling of this delectable dish. Usually, people will add their own mixture of chutneys and sauces to elevate this dish to sky-rocketing taste and enjoyment levels.<\/p>\n Okay, so there are only two here, so we reserve the right not to choose and just tell you about both! First of all there is Bafauri: a sweet delicacy, made using Chana Daal that usually comes out around times of celebration or during festival, much to everyone\u2019s happiness and joy!<\/p>\n Then there is Poha. Poha is effectively rice, which doesn\u2019t sound too exciting until you hear what is then done to this base ingredient to turn it into a wondrous dish. Kanda Poha is a protein packed breakfast dish, including ingredients such as boiled potatoes, peanuts, and obviously onions; spices usually include turmeric and chilli powder, with a little lime juice on top to bring it altogether.<\/p>\n<\/a><\/strong>Source: Tamorlan<\/a><\/em><\/span><\/p>\n\n
<\/p>\nNorth East Indian Food<\/strong><\/h2>\n
Source:<\/a><\/span> Thej<\/a><\/span>inan<\/a><\/span><\/em><\/p>\n\n
<\/p>\nEast Indian Food<\/strong><\/h2>\n
<\/a>Source: sayamindu<\/a><\/em><\/span><\/p>\n\n
<\/p>\nSouth Indian Food<\/strong><\/h2>\n
<\/a>Source: Nish1872<\/a><\/em><\/span><\/p>\n\n
<\/p>\nWest Indian Food<\/strong><\/h2>\n
<\/a>Source: Deepeshmd<\/a><\/em><\/span><\/p>\n\n
<\/p>\nCentral Indian Food<\/strong><\/h2>\n
<\/a>Source: Monali.mishra<\/a><\/em><\/span><\/p>\n