A country of 1.2 billion, 29 states and 7 union territories, speaking hundreds of languages and dialects with an equal number of mind-boggling cuisines to dig in to, we can always be sure to have not tasted it all.

Given the enormity of our country, there are many hidden treasures, flavors and dishes unexplored and unheard of. Dishes that have been the local heroes of sorts, and flavors that have the distinct touch of their native places. And we thought four corners of India could well be summed up as butter chicken, vada pao, dosa and kosha mangsho. True, these are the heroes. But no good movie is complete without an ensemble cast that plays a major role in making that movie a super-hit at the box office.

Presenting the lesser known, not much heard of, and truly local dishes that India boasts of. Spicy, tangy, sweet and sour for all your senses, we are sure this post will make you either whip up some of these in your kitchen, or head out to the places that serve these delicacies. Either ways, this will be treat to your eyes, taste buds. Read on…

1. Pesarattu, Andhra Pradesh

Native to Andhra Pradesh, Pesarattu is their version of a hot, fluffy dosa. Just one modification - this one is made with green moong dal instead of the usual rice and urad dal. Made with onion and green chillies, Pesarattu is a breakfast hit, and an anytime a nutritious snack fix. When served with upma, it is called Upma Pesarattu.

2. Poora Haah, Arunachal Pradesh

Poora Haah or roasted duck is a hearty whole roasted duck served with roasted potatoes and boiled rice. The duck is roasted on charcoal and you can smell and taste the char flavor in this very warm, fuzzy and fit-for-winters dish.

3. Amitar Khar, Assam

In Assam, a variety of dishes are prepared with a very unique ingredient called Khar. It is is prepared by drying and burning the banana skin. Then water is run through the ashes. This filtered water is called Khar and this serves as the base for many preparations, which may include various ingredients, from vegetables, pulses to meat and fish. Amitar Khar is a simple and delicate preparation made from unripe papayas and khar. A must for using Khar is to cook it with mustard oil.

4. Dahi Choora, Bihar

This is our desi version of cereals and dairy parfait for breakfast. Flattened rice (chiwada or poha), mixed with yoghurt, drizzled with some honey and topped with fresh fruits. There you have it, a traditional favorite with almost everyone in Bihar and even those who have moved out, for that matter. It is as simple to fix as your cornflakes; is as healthy and tastes fresh and delicious.

5. Angakar Roti, Chhattisgarh

Essentially, a tribal delicacy, this rice flour based bread is a delicious accompaniment to various meat and vegetable dishes. These rotis are traditionally prepared on charcoal and are rolled with hands, since the dough is difficult to be rolled out with a rolling pin. It’s might not be as soft as a wheat chapatti or paratha, but the texture is crispy and yes, yummy!

6. Kulkuls, Goa

Photo Credit: Flickr @thefernandeses

One of the important preparations during Christmas, Kulkuls are a sweet delight from the state of beaches. Made with refined wheat flour and sugar, and some skill to fold those little balls of dough, the ultimate result is deep fried kulkuls that are then rolled in the icing sugar; this dessert is nothing short of heaven!

7. Khatta Dhokla, Gujarat

Having feasted on pale to deep-yellow-colored khaman dhoklas for ages, we can tell you there is one tastier version of this dhokla. White colored and sour in taste, hence called khatta dhokla is made with fermented batter and sour yoghurt, giving it a sour hint. It seems, it’s a must to include this light and fluffy, khatta dhokla to our snacks.

8. Hara Dhania Cholia, Haryana

Fresh green chickpeas (or frozen ones, if you can’t get fresh), cooked in spicy gravy, flavored with coriander and served hot with a bajre ki roti. Delicious and simple!

9. Sidu, Himachal Pradesh

Photo Credit: Naina Madan

This one is India’s answer to Italian calzone. Sidu is a Himachali delicacy made with flour and walnuts. The dough is set aside to rise. The stuffed rolls are then steamed and served hot with ghee and green chutney. Yumm! Can’t you almost imagine sitting in your hotel balcony in Manali, with a plate of this savory, watching the sunset?

10. Chaman Kaliya, Jammu and Kashmir

Chaman Kaliya is a soft, creamy, yellow gravy-based paneer dish from the land of saffron and Dal Lake. There are variations made using tomato (Tamatar Chaman Kaliya), fenugreek (Methi Chaman) and spinach (Palak Chaman). Rich, warm comfort food to be had with fluffy khamiri roti.

11. Dhuska, Jharkhand

A soft puri or kachori version made with ground rice and dal. It’s stuffed with green peas and green chilies, deep fried to golden perfection; dhuska is best had with spicy tomato chutney.

12. Pathrode, Karnataka

A Mangalorean delicacy, Pathrode is steamed and rolled colocasia leaves stuffed with a spicy batter of rice and dal. You can also lightly roast them in oil to make it crispy.

13. Achappam, Kerela

Crunchy and delicious, much like Scandinavian rosette cookies, Achappam is a Christmas sweet delicacy prepared in Kerala. This is done using rice flour, coconut milk, sugar and eggs; Achappam are a little tricky to make but once you master the process, you will marvel at your creation!

14. Bhutte ka kees, Madhya Pradesh

A healthy, spicy, street food, straight from the streets of Madhya Pradesh. Bhutte ka kees is pureed sweet corn mixed with spices and finished with lemon juice. This super simple dish can be had by itself or as a side dish. And we just thought corn on the cob was the only way to have it, right?

15. Kothimbir Vadi, Maharashtra

Steamed with a flavor of coriander (kothimbir), this dish is also cooked by deep frying it to make it crispy. The vadi is made of besan and rice flour and seasoned with a bunch of spices. The batter is steamed like dhokla. A must on the list for the diet conscious ones out there!

16. Tharoi Thongba, Manipur

Tharoi or fresh water snails are a delicacy that though takes a long time in preparation but needless to say, in the end it is all worth it. The snails are prepped a night before, cleaned multiple times and cooked in spiced gravy. An exotic, unheard delight it is.

17. Pukhlein, Meghalaya

Literally a handful of ingredients, rice flour, jaggery, salt and oil, can give you a sugar rush like no other. Small pancake type shapes are rightly sweet and equally simple to make. Trying it now?

18. Koat Pitha, Mizoram

Jaggery-flavored, banana-filled and deep fried fritters are sure a way to indulge your sweet tooth. Made with rice flour, koat pitha is crisp on the outside, and soft and creamy on the inside. Who needs doughnuts now, with an evening coffee?

19. Pork Akhuni, Nagaland

Pork is very dear to Naga people and they make some delicious preparations using it that will make any pork lover drool. Akhuni or fermented beans is one key ingredient which when mixed with pork and spiced with some Raja Mircha (or Bhut Jolokia, said to be world’s hottest chili) is a delight to be relished. Bliss!

20. Kakara Pitha, Odisha

Flat like puri, these sweet pithas are primarily prepared to be an offering to God. They can be made with wheat flour and semolina also. Spiced with cardamom, these taste truly heavenly, served either hot or cold.

21. Cauliflower Stalks (Gobhi ke Danthal ki Subzi), Punjab

Spicy curry-like vegetable, made from cauliflower stalks is a hit during winters, when cauliflower is in abundance. A soul-food kind of dish, this will instantly take you home. Enjoy it with a lachcha parantha. Winters are here after all!

22. Rabodi ki Subzi, Rajasthan

A Marwari delicacy from the land of royals, rabodi is a papad-like dried ingredient made with buttermilk and corn. A curry made out of this is full of flavors and can be relished with roti and rice.

23. Shaphalay, Sikkim

Quite like a samosa, albeit meat filled, this fried delicacy is a comfort food from the Himalayas. Crispy fried crust and lightly spiced meat filling; shaphalays are a must-have from Sikkim.

24. Gudak, Tripura

Pomfret marinated with ginger, garlic and green chilies, wrapped in a banana leaf and steamed. This one is accompanied with a host of vegetables like green beans, potatoes, bamboo shoots and water chestnuts steamed separately in a banana leaf. The finished product is a beautiful delicate fish, not to be missed.

25. Paniyaram, Tamil Nadu

Left over idli batter is put to another delicious use. They add some spices, ginger, onion and green chilies, the batter is then deep fried and what comes out is the yummy Paniyaram. Are you also going to make some extra batter for idlis next time, like me?

26. Baingan ki Lonje, Uttar Pradesh

Brinjals stuffed with a whole range of spices and sautéed. Humble baingan has taken a gastronomic leap. This recipe is a Varanasi special and tastes best with a poori.

27. Phanu, Uttarakhand

A delicious and simple pahadi meal made from pulses, Phanu is a soothing dish to be had in the cool climate. Pulses are soaked overnight and grounded next morning. A part of it used to make fritters and those fritters are then added to the other part of paste made in to gravy. A wholesome dish served with steamed rice.

28. Patishapta, West Bengal

Let’s end the list on a sweet note! Bengalis and their love for sweets is no news. A rice-flour based crepe filled with coconut and jaggery, it has the right amount of crisp and melts in the mouth.

If you ever needed a reason to travel, let it be food. Savor the flavors, take in the aromas and explore the India yet to be tasted.

Naina Madan

From CA to advertising to writing, life has been a true roller-coaster ride. Not that I mind it. When not figuring out how to earn money to finance the travel, coffee and books, I am day-dreaming the travel, the coffee smell and virtually sniffing through new released books.

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