Popular Foods In Top 10 States Of India

1. Delhi:

Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread (Paranthas). Kababs, kachauri, chaat, Indian sweets, Indian ice cream (commonly called kulfi), and even western food items like sandwiches and patties are prepared in a style unique to Delhi and are immensely popular. Mouth watering foods: Cholay and Bhature, Nihari, Seekh kebab, Haleem, Korma, Mutton Pulao, Moti-choor Laddoo, Falooda, Sohan Halwa, Makhni chicken and Tandoori Chicken originated at Daryaganj in Delhi.

2. Gujarat:

The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc.

3. Karnataka:

Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu. The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka.

4. Madhya Pradesh:

The street food of Indore is renowned, with shops that have been active for generations. Dal bafla is a common meal in the region and can be easily found in Indore. Indore regions of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with jalebi. Bhopal is known for meat and fish dishes such as rogan josh, korma, qeema, biryani, pilaf and kebabs. There is a street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-vegetarian fare like Paya Soup, Bun Kabab, and Nalli-Nihari as some of the specialties.

5. Maharashtra:

Popular dishes include puran poli, ukdiche modak, batata wada, sabudana khichdi, masala bhat, pav bhaji and wada pav. Poha or flattened rice is also usually eaten at breakfast. Kanda poha and aloo poha are some of the dishes cooked for breakfast and snacking in evenings. Shrikhand, a sweet dish made from strained yogurt, is a main dessert of Maharashtrian cuisine. A typical meal consists of rice, roti, "poli" or '"bhakar", along with "varan" and "aamtee" - lentils and spiced vegetables.

6. Punjab:

Certain dishes are exclusive to Punjab, such as makke di roti and sarson da saag. People of Amritsar prefer stuffed paratha and dairy products. Tandoori food is a Punjabi speciality, especially with non-vegetarian dishes. Dairy products are heavily consumed and usually accompany main meals, these are yogurt, milk, and milk derived products such as Lassi. No description of Punjabi cuisine is complete without the myriad of famous desserts, such as kheer (milk based rice pudding), carrot halwa, sooji (cream of wheat) halwa, gulab jamun (milk dough balls soaked in a sugar syrup) and jalebi (funnel cakes soaked in a sugar syrup). Most desserts are ghee and/or dairy based and tend to be very sweet.

7. Rajasthan:

Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, Ghevar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi and boondi. Typical snacks include bikaneri bhujia, mirchi bada, Pyaaj Kachori, and Dal Kachori. Daal-baati is the most popular dish prepared in the state. It is usually supplemented with choorma, a mixture of finely ground baked rotis, sugar and ghee. 

8. Tamil Nadu:

Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. Dosa, idli, pongal and Biryani are some of the popular dishes and are eaten with chutney and sambar. Fish and other seafoods are also very popular, because the state is located on the coast.

9. Uttar Pradesh:

Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine, though a vast majority[citation needed] of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa, and pakora, among the most popular snacks in India, originate from Uttar Pradesh. Well known dishes include kebabs, dum biryani, and various mutton recipes. Sheer Qorma, Ghevar, Gulab jamun, Kheer, and Ras malai are some of the popular desserts in this region.

10. West Bengal:

Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once. Shondesh and Rasgulla are popular sweet dishes made of sweetened, finely ground fresh cheese. Bread is not a common dish in Bengali cuisine, but a deep fried version called luchi is popular. Fresh sweetwater fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing in vegetables and sauces based on coconut milk or mustard.

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