“India is so unique, one can find three different recipes for the same dish in the three houses lined in the same row. Every kitchen has its own cook book, unlike the rest of the world.”- Author Unknown
With 29 states and seven union territories, India is a culinary treasure trove in its truest sense. From little-known seasonal delicacies to indigenous cooking techniques like zammin doz and dhunnaar, the variety of food that India has to offer is simply mind boggling.
This incredible diversity of regional cuisines, eclectic cooking styles and age-old traditional recipes is perhaps why India is a foodie’s dream come true. And it was to celebrate this vibrant gastronomic culture that the Ministry of External Affairs (MEA) recently put up a series of posts about scrumptious dishes from different states of India.
So without much ado, feast your eyes on 29 beautiful pictures shared by MEA’s official Twitter account that showcase India’s legendary food diversity.
1. Andhra Pradesh
High on red chillies and spices, Andhra thali offers food which is simple yet packed with flavours, ranging from rasam, chutney, vada to rice and more
2. Arunachal Pradesh
Tomatoes-red chilli chutney, rice, meat dish, steamed organic vegetables and fermented products such as cheese and soy beans make this thali mouthwatering.
The delicious thali has a meat dish, fish, fresh vegetables, aloo pitika, dal and saag.
The state’s thali comprises of kebab, boti, chicken masala, sattu parantha, chokha (spicy mashed potatoes), fish curry & postaa-dana kaa halwaa.
The state’s trademark thali comprises of delicacies such as rakhia badi, pethas, rice pakodas, bafauri, steamed rice, fara (crispy balls made with leftover cooked rice).
Comprising of rice,seafood and meat preparations, the spicy Goan cuisine also has vindaloo, sol kadi, banana halwa and fried kormolas, among its food items.
The state’s thali comprises of dishes that are sweet and tangy, namely methi na thepla, bhakhri, khatti mithi daal (sweet and sour lentil), aloo rasila, steamed rice, badshahi etc.
The thali is loaded with homemade white butter, delicacies such as kachri ki sabji, khichdi, bajra/besan chapatti, homemade buttermilk, spicy curds, kadhi pakora etc.
9. Himachal Pradesh
The thali is loaded with hot and spicy lentils, vegetables, sidu (which is a kind of bread) and meetha bhaat (sweet rice mixed with nuts).
10. Jammu and Kashmir
Rice dishes along with meat preparations such as rogan josh, yakhini, harishta, etc. form the delicious Kashmiri thali, accompanied with the favourite beverages.
The state’s thali has mouth-watering dishes such as chhilka, dhuska, kurthi daal, red rice, lal saag, dehati chicken, dudh peetha, sattu ka parantha, ghugni, litti chokha, balushahi etc.
The thali comprises of healthy mix of rice, akki roti, dal, vegetables, rasam, sambar, vada, kosambari (salad), rava kesari (dessert) and a high infusion of coconut.
Cooked in coconut oil and starting with a serving of the sweet payasam, this thali is a perfectly balanced meal, with each and every dish reflecting the heritage and culture of the land.
14. Madhya Pradesh
The delicious thali comprises of poha (rice flakes cooked with spices), roghan josh, saboodana khichdi, korma, seekh kebab, achari gosht etc; which is finished with the famous Bhopali paan.
The delicious typical thali has aamras, kosimbir, bhakri roti (millet flatbread), pitla (thick chickpea flour curry), amti (spicy & tangy toor lentil), mutton Kolhapuri, sabudana vada and desserts like kheer & basundi.
Seasoned with the spicy chili pepper, the Manipuri thali consists of rice, fish, leafy vegetables, tan ngang (bread) and the irresistible dessert chahao kheer, which is made with black rice.
Varying with different tribes, this thali comprises of sticky rice, spicy meat and fish preparations, steamed foods like momos, vegetables, pickled bamboo shoots etc.
The thali has steamed rice and bai made of steamed vegetables along with meat, spinach, bamboo shoot & herbs, koat pitha (deep fried fritters with rice flour and banana) and the delectable dish misa mash poora.
The Naga thali brims with vegetables, chillies and a variety of meat and fish, which are often smoked, dried or fermented.
The thali is simple, less spicy and oily, yet intricately flavoured. No Odia cuisine is complete without rice, fish, seafood and yogurt.
Famous for its rich, buttery flavours along with the extensive vegetarian and meat dishes, the thali comprises of sarson ka saag, makke ki roti, tandoori roti peeli dal, rice and various meat dishes.
The elaborate thali comprises of dal baati churma, missi roti, gatte ki sabji, panchmela dal, laal maas, bajra roti, buttermilk and desserts like malpuas and halwa.
The state’s thali is a mix of steamed and fried goodness including dishes such as dal bhat (boiled rice and lentil soup), thukpa (the noodle based soup) , momos, phagshapa etc.
24. Tamil Nadu
An amalgamation of flavours ranging from spicy to sweet, the thali comprises of rasam, plain rice, curd, badam payasam, sambar, poriyal (curry), kootu etc.
This thali comprises of vegetarian dishes such as bachali kura (spinach curry cooked in tamarind paste) and pachi pulusu (similar to rasam) & non-veg dishes consisting of chicken and mutton curries like ooru kodi pulusu and golichina gamsam.
Fried aubergines, Berma, which is a small, oil-pasted & dry fermented fish, tomato chutney, lentils, rice, muya (bamboo shoot), local fishes, vegetables, herbs, batema etc are staples on this thali.
Uttarakhand’s aloo dal pakora, til ki chutney (made with coriander & sesame seeds), gahat ka shorba, kappa, phanu, jholi (curd & chick pea flour curry), meetha bhaat, chol roti, lesu and the dessert, roat, make a delicious thali.
28. Uttar Pradesh
Comprising of both vegetarian & non-vegetarian dishes, the thali has delectable varieties such as bharwan chicken pasanda, mutton kofta, aloo rasedaar, keema dum, naans & desserts as imarti, pedas & balushahi.
29. West Bengal
Fish, vegetables, potol bhaja, torkari, doi maach, kebabs, rice, lentils, chor chori, sandesh etc. form the basic ingredients of Bengali thali.
(Edited by Vinayak Hegde)
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