What are the signature dishes of each state of India?

 Signature dishes of Bihar, equally used in Jharkhand and Eastern UP and wherever Biharis live.

1. Litti Chokha: needs no introductions. It is baap of Daal baati. Daal baati is like unstuffed roasted ball of flour alongwith dal while litti chokha is full of flavours and taste. Once I described the way it is made and eaten to a Rajasthani friend of mine. He said that the way it is made it has to be tasty. Later, I made him taste that and he was like wow. It is the most desi dish, I could ever imagine and if accompanied with meat made in handi, it is out of world. Chokha of aloo, baigan and tamatar baked or boiled or grilled or roasted and then mashed with dhania and lemon is havenly and mouth watering.

2. stuffed Pitha: Bihari momos. It can be made with dozens of edible stuffing ranging from daal to paneer and boiling/steaming. It can be later fried too. Very earthy and unique dish.

3. Rohu fish in bihari style: We have a very unique way of creating the gravy of fish that is always done in Mustard oil. No garam masala used. A true delicacy that I could never find anywhere else.

4. Tilkut: it is made by beating sesame seeds with sugar, jaggery, dry fruits and condiments like saffron and elaichi. Pardada of rewri and baap of Gajjak. Tilkut from Gaya region are the best.

5. Silao Khaja:

An awarded sweet. Also made salty. You probably won’t find similar dish anywhere else.

Silao Khaja is different from other Nehru Topi Khaja

found at other places. This is made with 100s of layers that makes it super crispy and tasty.

6. Thekua: Bihar’s answer to cookies. Keep a jar full homemde in desi ghee and it will always satisfy your sweet tooth and taste buds.

7. Perukiya:

No. this is not Gujhia. This is far more stable Bihari version that can last a few months while remaining tasty. Stuffed with roasted and sweetened semolina and dry fruits. Bachelors living out of home safeguard this delicacy and savour the taste of home. It is a home made dish and ordinarily one can not buy it from sweets shop.

8. Daal, bhaat, chokha: Do not underestimate the power of this superfast food of Bihar. If you have a cooker with separator like this:

You will get daal, bhaat and chokha all coocked together. Ask your parents if they studied outside home. This dish must have helped them in having homemade food away from home, most easily.

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9. Sattu ka sharbat: Bihari Horlics. An extreme thirst quencher and super tasty drink, specially for summers. It could even be used as a protein shake. I love it when sattu has roasted and powedered cumin seeds, onion, green chilly and topped with lemon juice. Mouth watering. I bet this bihari superdrink will beat all the traditional and modern drinks in nutrition and taste, even lassi.

There are many more signature dishes and sweets very popular in that region that I will add here gradually.

One thing is very peculiar about Bihari signature dishes. They are all made to eat in plenty. Size zero aspirants and calorie concious guys please excuse.

What are the best dishes in Maithili culture that are also famous in North India?

 Here are some dishes :

1. Dahi- Chura : A very pure & respectable dish. This dish is also Makar Sankranti'special . It is also served in occasion like “Brahmin-Bhojan – A feast for Brahmins”, “Kaumari-Bhoj - A feast for virgin girls”. Many people who doesn't prefer roadside food while travelling They can carry Dahi-Chura.
   

1. It is also used in politics called Dahi- Chura Diplomacy.
   

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2. Another delicious Dish Sakroiri (Boondi ka Raita) - My Favorite
   

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2. Thekua also known as Khajoor : A recipe made with wheat flour/maida ,sugar, oil & ghee. It is prepared especially for Chhath Puja.
   

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2. Anarsa : A recipe made with rice , ghee, oil & sugar.
   

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2. Tikri (also known as baalooshahi).
   

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2. Pirukiya (also known as Gujia) - Holi Special
   

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2. Lai also known as Chura/Til/Murhi(Murmura) ka laddoo
   

1. Til ka Ladoo
   

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2. Gunamuna - A recipe made in Duragman - A custom after marriage (in which bride come from their home) . It is made from atta , sakkar same as Thekua but short in size and also made from only hand . 

What Indian dishes do non-Indians love the most?

 I’ve been lucky when it comes to Indian food. Short of actually going to India and trying the food there (which is on my to-do list!) I feel like I’ve been able to experience a wide variety of delicious Indian food thanks to the help of my Indian roommate.

I have tried Indian food from Michelin star restaurants, to pretty sub-par take away, but I’m really partial to the dishes which we cook at home.

It’s hard to choose my favorites because I don’t think I’ve had a horrible experience with Indian food, and most of the time I am left wanting more of what I ordered! I’ll try my best to describe my favorite types of dishes (so far!)

Aloo - Aloo baingan, aloo mutter, aloo mutter and gaajar, aloo ghobi, aloo tikki, aloo tikki chaat, aloo everything! I currently live in Ireland, legitimately thought of sometimes as the land of potatoes, and I swear that it could be possible that Indians consume way more potatoes than Irish people.

They’re so versatile and I’ve had them from being in sabzi’s on their own, to being mixed with Bengal Gram(Kala chana) is a south eastern sate specialty.

I was actually never a huge fan of potatoes growing up. To me they were a bit bland and usually missing something. I think I’ve discovered that they were missing an Indian flare!

Photo: Aloo Ghobi (Potato and Caulfilower)

Chole - Homemade or restaurant style, I have tried it all. I’ve had Chole Bhature from the Michelin Star restaurant I mentioned, and I’ve had simple dishes made at home, and I will always be giddy when I see it being served.

To be honest, I enjoy chickpeas in any form of Indian cuisine, whether it be a chaat or a main course, I don’t think I’d have it in me to say no thank you!

Photo: Chole Chawal (Chickpea curry and rice)

Dal - So simple and so comforting. Dal has become a staple in my house probably just as much as a few Indian households. It’s so quick and easy to make and just is so satisfying.

The first time I had dal, my service was part of a massive batch enough to feed copious amounts of university students. It tasted so bland to me. I honestly think it was just boiled lentils, I don’t even know if they added salt or turmeric.

The next time I had dal, I was a bit skeptical, but then I discovered the magic of the tadka. I know it’s not necessary to have in dal, but I love the flavour it brings! There’s wonder in the fact that an onion, a tomato, sometimes green chili, and a tiny amount of spices (especially cumin and hing!) can just make a dish perfect.

Also, don’t even get me started on dal makhani! I had that last night from one of the best Indian restaurants in Dublin it was just the best way to wrap up my weekend!

Photo: Dal Tadka

Paneer - It’s not an uncommon fact that some Americans really like cheesy dishes, so when I tried paneer for the first time about 3 years ago, it was no wonder I was drawn to it.

The difference was that paneer felt healthier than cheese back home, though trying to explain it was a bit complex since I come from a very small town which didn’t have any Indian restaurants until probably around 2017. I hope I don’t offend anyone, but the closest way that I was able to explain it was as ‘Indian cottage cheese with a tofu like consistency, that tastes amazing.’

I absolutely love paneer in any from. I like the simplicity of paneer burji (this was the first of many Indian dishes that I made completely on my own and it actually tasted good!), but I love any type of paneer curry. Mutter paneer, shahi paneer, kadhai paneer, palak paneer, I get hungry just thinking about it!

In all honesty, probably about 8 out of 10 times going to an Indian restaurant, I’ll order the paneer dish :)

Photo: Kadhai Paneer (Paneer with peppers and onions)

Rajma - Growing up, one of my favourite cuisines was Mexican, and Tex-Mex, which is a fusion cuisine between the US and Mexico. One of the best dishes from this variety was Chili, which is basically like a bit of a stew with chili, beans, and meat (if you’d like).

This is where I was introduced to kidney beans. I absolutely loved the taste of them and would look forward to a bit pot of chili when I was growing up.

When I moved in with my Indian roommates, I learned that India had it’s own take on kidney beans in the form of rajma. From my understanding it’s another comfort food which is made at home, or sometimes found being sold by street vendors, and it is comfort to me. It’s such a hearty filling meal that just warms you up. I still haven’t mastered cooking this dish yet, but it’s on my to do list!

Photo: Rajma Chawal with pickle (Kidney Beans and Rice)

Disclaimer: All photos are mine, and show my homecooked meals, which is why they’re sometimes not the prettiest pictures, but hopefully they get across my love of Indian food!

Which South Indian Traditional Dish is missing from our plates?

 Nowadays due to change of lifestyle, we really miss many healthy foods which our ancestors have left for us as a everlasting treasure.

But we are not utilising it and we especially, the urban dwellers are turning to Pizza , Kofta, Panner Butter Masala, Burger, Cheese, etc which contain high fats and carbohydrates that will only result in disease.

Some of the dishes which were regular in our Tamil cuisine is only done in villages or once in a year for festivals and that's the saddest truth.

What I had before 15 years are no more common in my home and some of them are….

Palaya Soru ( fermented rice)

Once, a morning dish which was made by the leftover rice of the previous night is done very rarely nowadays.

It was mainly done by my grandma and as she later settled in our village, I haven't eaten this dish for many years .

Panakkam

When I was small, my mom used to do this daily during summers and now I have grown up and she no more prepares this.

Nowadays, this ancient drink is only prepared on Ramanavami and on Tamil Puthandu( Tamil New year)

Adai Dosai

Believe me- Adai is more healthier than the normal dosa ( Normal dosa too is healthier without adding ghee/ butter).

Adai is done by mixing 6 types of paruppu( dals).

We do it once in a week but this dish is getting forgotten in many homes.

Ulundu Soru

Ulundu Soru is made from Ulundu( Urad Dal).

Unlike Ulunda Vadai and other rice types which became famous, its so sad that Ulundu soru didn't gain its importance.

Please try out this healthy dish.

Ulundu Kali.

This is actually a healthy sweet( sugar is not added) which is made on Thiruvadhrai/ Karthigai Deepam .

Nowadays only in villages, people make this.

Veppalai Poo Kulambu

After eating this kulambu, all the worms from your stomach will run away.

When I was small, my mother did this during summer( we had a neem tree) but now no more…

I really miss you sweet liitle dish…..

Murunga Keerai Poriyal

Everyone know the health benefits of Murunga Keerai( Drumstick leaves).

It has high iron content and good for blood.

As these leaves are no more available in cities, I miss this poriyal.

I only get to eat this when I visit my village..

Sundakai Kulambu

Again a healthy and tasty Kulambu, as this plant only grows in villages, its not available in cities/ towns.

Agathi Keerai Poriyal

No words to say about this leaf because its health benefits are numerous…

Agathi Keerai Poriyal done on Amavasai days.

I heard before 50 years ,people used to eat even more healthy dishes mainly which consisted millets, Navadhanyams and other indigenous rice varieties and that's why they lived healthier .

What is a famous dish of Rajasthan?

 When it comes to some of the most exotic destinations that you should explore in India, you can’t just ignore Rajasthan. With its stunning century-old palaces, rich history, and breathtaking landscape, this place always offers a unique holiday experience. Besides, the state is also popular for its unique and mouthwatering dishes. If you look at the Rajasthani cuisine, you will find them rich, colorful, and unique, like the culture the state has. Lots of butter, local spices, and milk are the major element of the local dishes. You can find different types of non-vegetarian as well as vegetarian dishes, sweets and more. You will get a lot of options to try. However, some of the famous Rajasthani dishes are:

Dal Baati Churma

This is the signature dish of Rajasthan. In detail, Baati is a little hard; it is one type of bread that is cooked in the desert areas. Baati can last for a long time and can be prepared without using a lot of water. You can eat with dal which is made of Lentils. Speaking about the churma, which is a ground wheat mixture cooked in pure ghee and sugar.

Laal Maans

If you are non-vegetarian, then laal maans will be a perfect dish for you. It means Red Meat and receives its name because of the color. Earlier, Red Meat used to be prepared with deer or boar meat. But now it consists of delicious and spicy mutton curry cooked with garlic paste, red chilies, curds, and onions. Don’t forget to try this out when you are in Rajasthan.

Gatte Ki Subzi

For this particular dish, you don’t require fresh vegetables, and that’s why it is so special. This dish is prepared from gram flour dumplings and tasty & spicy gravy made of buttermilk, tomato, and some spices. To witness its real taste, eat this dish with rice and roti.

Mawa Kachori

It is basically a fried pastry that comes filled with a mouthwatering mixture of nuts and mawa. It is a great sweet dish and used during every festival. Comes dipped with sugar syrup, this dish is quite popular in Jodhpur.

Mirchi Vada

When it comes to trying out a mouth-watering Rajasthani snack, you should go for Mirchi vada. This dish is prepared from the pepper that comes with potato filling, and then the pepper is deep-fried. This dish tastes best with eaten with tomato chutney. This is quite common in Rajasthan.

Ker Sangri

Sangri is one type of long bean that can be found in the desert area, basically in Barmer and Jaisalmer. On the other hand, Ker is one type of wild berry that tastes peppery and tangy. Earlier, people used to cook these vegetables in vegetable oil by adding spices and ate with bajra rotis. But today you can find them prepared with buttermilk and water. Such vegetables can survive during drought.

So, these are some of the best dishes that you can try out while enjoying your vacation in Rajasthan. But this place has more to offer you.