Punjab: Makki di Roti and Sarson da Saag
A cornmeal flatbread (roti) paired with a curry made from mustard greens (saag).
Maharashtra: Misal Pav
A spicy curry made from sprouted lentils, topped with onions, coriander, and farsan (crispy snacks), served with pav (bread rolls).
Gujarat: Undhiyu
A savory, mixed vegetable dish baked upside down in earthen pots, often including seasonal vegetables like suran and carrots.
Delhi: Daulat ki Chaat
A light, frothy sweet dish made from milk, often topped with saffron and nuts.
West Bengal: Nolen Gur (Jhola Nolen Gur)
A liquid date palm jaggery used to sweeten various desserts during the winter months.
Assam: Til Pitha
A rice-based pancake stuffed with a mixture of jaggery and sesame seeds, made on a hot pan.
Uttar Pradesh: Nimona
A curry made from ground green peas cooked with spices.
Odisha: Dalma
A lentil-based soup with seasonal vegetables, often served with steamed rice.
Kashmir: Harissa
A slow-cooked, hearty meat stew, typically made with lamb or mutton and flavored with spices.
Bihar: Litti Chokha
A rustic dish of wheat balls (litti) stuffed with sattu (roasted gram flour) and served with a mashed vegetable dish (chokha).
Arunachal Pradesh: Zan
A thick porridge made from local grains and vegetables, providing a warm and hearty meal.