What is the signature food dish of Surat, India?

 Surat is well-known for its delicious food and to choose one of the dish as a signature one would be really difficult. I'd rather name a few delicacies that aren't available elsewhere.

1. Locho:

The literal meaning of the word ‘Locho’ is ‘messy’ which reflects the origination of this dish; once, a chef mistakenly poured more water in ‘Khaman’ (another Gujarati snack) batter which resulted in the steamed delicacy loosing its shape. So to cover up his mistake, he served the dish with delicious toppings and this is how, an accidental recepie is one of the most popular food item in the city. It's usually served with oil/butter topped with a tangy spice mix and onion rings.

Image source: My phone gallery

2. Surati Khamni:

Khamni is kinda sweet and pasty cousin of our beloved ‘Khaman’ . It usually has a strong garlic flavor and is served with sev. In surat, the most famous food joint to enjoy this delicacy is a shop named "Madhi". They have the best one.

Image source: Google

3. Surati Khaman:

Khaman are famous over the globe. Typically they are spongy steam cooked cakes made from fermented batter of gram flour. The Surati version of it, is however not so, spongy and a bit more spicy than the regular one, served with coriander sauce and mustard seasoning.

Image source: Google

4. Aloo Puri:

This delicacy I can bet, cannot be found anywhere else. Surati aloo puri is a kind of ‘Chaat’, made from white peas and potatoes served on a base of soft tortillas topped with tangy chutney, spicy ‘sev’ and mozzarella cheese.

Image source: Google

5. Mysore Masala Dhosa:

Basically 'Dhosa' is a pan cake made from rice batter and is originated in South India. But we Suratis have this urge to give everything our Surati touch! So basically Maysur Masala dhosa is a fusion of South Indian and Gujarati cuisine, where Dhosa is served with coconut chutney, lentil soup(commonly known as Sambhar) and a mix of overcooked veggies and spices.

Image source: Google

6. Ice cream Gotala:

If you drool over desserts just like me, don't miss out this Quirky dish called Gotala, which basically consists of Ice cream topped with fruit pulp, dry fruits, sour cream, jelly beans jam and a lot more! Every bite has a different taste. My personal favorite Ice cream parlour in Surat is 51 Rainbow. Not just for Gotala, Thick shakes, Falooda, Live Ice cream, Special Cream whatever you name it, the place has an amazing taste.

Image source: Google

These are food items that you just cannot miss in Surat, apart from these, Surat is also famous for the following delicacies:

Water melon Milkshake

Cold Coco

Fafda (yet another Gujarati snack)

Dumas na Tameta Bhajiya (tomato fritters)

Khawsa (a kind of rice soup served with noodles fried tortillas and spicy sauces)

Ponk wada (Fritters made from tender sorghum grains available during winters only)

Gota (yet another kind of fritters)

Gujarati Jalebi (a Gujarati sweet)

Kumbhaniya Bhajiya and Potato Fries

Rasawala Khaman(Khaman in gravy with sev ,tomato,onion and cilantro on top)

Nylon Khaman

Sev Usal

Bismillah Thick Shake

Kailash Samosas

Dal Samosa

Frankie

What are the signature dishes of each state of India?

 Hello. Gujarati Here. These are one of my favorite gujarati dishes.

Breakfast

• Vaghareli Rotli

It is my favorite breakfast. The left over rotis from the previous day are cut into small pieces and fried with little oil, salt, pepper and turmeric.

• Fafda-Jalebi

Most popular (and most unhealthy) Gujarati breakfast. Made out of besan (gram flour) and deep fried in edible oil. It is eaten with carrot salad and tamarind chatni and Jalebi. Jalebi is again very sweet and deeply fried in edible oil and dipped in chasni (hot sugar water).

• Daal-Vada

North Gujarati breakfast. Vada made out of besan and mung daal and fried in oil.

• Daal Pakvan

Sindhi breakfast. Fried papdi crushed and mixed with normal daal with added chopped onions, tomatoes etc.

• Surati Locho

As the name suggests, very famous in Surat and south Gujarati cities.

• Khaman-Dhokala

• Thepla

Most popular travel food. They don’t spoil even after 15 days.

Main Course

• Undhiyu

All the green vegetables available are mixed and made subzi out of it the normal way. Moreover, fried besan balls are added to enhance the taste.

• Ringana no Olo (Baigan Bharta)

Normal baigan bharta made out of bottle brinjals with added Gujarati flavours of different masala and more spicy.

• Daal-Dhokali

Dhokli is small cubes made out of besan. It is cooked along with normal daal.

• Adadni Daal

Urad daal made extra spicy and salty. Eaten with Bajri Rotla.

• Mithi Daal

Normal toor daal blended properly within using hand blender and made little sour and sweet. No use of garlic or onion.

Roti

• Bhakhri

Gujarati crispy and fat roti. Generally eaten with Ghee and Jaggary in breakfast.

• Bajri Rotla

Crispy and fat roti made up of Bajri.

• Pudla

Made out of besan batter.

Sweets

• Churma Laadoo

• Sukhdi

• Laapsi

Considered very healthy but very difficult to eat even 2–3 table spoon of it. Mostly eaten as a Prasad of Puja.

• TalSaankli

• Adadiya

Sweet generally made and consumed in winter.

• Basundi

Street Foods

• Bhajiya

• Daabeli

Kutchi dabeli is very famous.

What are the signature dishes of each state of India?

 I am from Ballia, Uttar Pradesh, and since various areas of the state have pretty diverse cusines, I will tell you what is unique to the Bhojpuri Cuisine and must definitely be tried. Bhojpuri people are mostly vegetarian so there isn’t any signature dish in my list that’s non-veg. Here goes…

1. Start off with Dalmoth, U.P.’s version of namkeen, i.e., a crispy, dry, salty and spicy snack, best served with ginger flavoured milk tea or a cold drink. Its made of gram-flour, roasted gram seeds, moong seeds and other legumes and spices.

2. If you happen to be there in summers, you just shouldn’t miss Sattu ki Lassi. It’s a chilled drink that’s spicy in taste, with roasted gram flour (Sattu) as the prime ingredient. Excellent coolant for the heat wave in U.P. Summers.

3. If you like sweet snacking, Pua could be your thing, a light-sweet, poori-like thing made of flour and semolina (not to be confused with Malpua, this one is deep fried like Pooris and not dipped in sugar syrup)

4. Thekua is our version of cookies. Though mostly made seasonally for the festival of Chatth in autumn, most housewives will be happy to make them for you at a different time as well. It is mostly not available in shops though.

5. Banarasi Kachori, a little different from the idea of Kachoris you might have. They are more like typical pooris stuffed with a mix made of coarsely ground legumes and spices. Mostly served with a potato curry.

6. Litti, or rather the star of my list, something every bhojpuri will identify with. They are wheat flour balls stuffed with a mix of Sattu and spices and are roasted or fried as you like. Best served with chokha.

7. Chokha, a mix of mashed vegetables, mostly made in combos where either potatoes, brinjals or tomatoes are the prime ingredient. The vegetables are cooked with their skin on, in an open fire and peeled when cooked and mixed with spices, green chilli and raw mustard oil. Apart from being a great accompaniment of Litti, it tastes great with flame cooked rotis.

8. Now we come to dessert with Kheer Mohan. Made with beancurd on lines similar to rasgulla, though with a thicker sugar syrup.

9. Kulfi-Falooda is next, this one has a version in every state, and U.P. has it’s own unique one.

10. Imarti, which is the well-known Jalebi’s close relative, same yet different

11. Anarsa, made of rice flour, jaggery and poppy seeds. My personal favourite

12. Tilkut, made of sesame seeds and jaggery.

13. Gujiya, made out of flour and stuffed with coconut, jaggery and dry fruits, flavoured preferably with cardamon.

14. And finally Tissi ke Laddu and Methi ke Laddu. They are made of flax and fenugreek seeds respectively and are made mostly in winter. Though everyone doesn’t have a taste for them, they have amazing health benefits

Image Sources: Google

EDIT:

15. Lavang latika, a sugar syrup dipped flour based sweet stuffed with dryfruit. As its name suggests, it has clove flavour added to it. If you have liked gingerbread, you can try this too, might like it as well (Suggested by Santosh Mishra)

What are the signature dishes of each state of India?

 I am from Karnataka. Here are some signature/main dishes you should try when you are here:

1. Bisibele Bath: A classic dish from the state of Karnataka made to a combination of rice, tur dal (lentil), assorted vegetables and freshly ground spices all mixed and cooked together.

2. Chitranna: is a favourite dish of Karnataka especially Bangalore, Mysore, Tumkur regions. One of the easy recipe yet liked by many people!

3. Puliogare: The tamarind rice or puliogare tastes sour, spicy hot and salty all at the same time.

4. Khara Pongal: or Huggi is a special dish prepared during the Dhanur Maasa in Sri Krishna Matt in Udupi. All the religious ceremonies held during this period will have the Khara Pongal (Huggi) prepared in the feast. This dish is excellent semi-solid rice lentil gruel and often served with a tangy and spicy tamarind

5. Akki Rotti: is a classic breakfast dish among Kodava food recipes. Rice roti is served with roasted sesame seeds chutney.

6. Mysore Pak: is a sweet dish from the south Indian cuisine, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour.

7. Neer Dose:

8. Mangalore Buns:

9. Jolada Rotti:

10. Badnekai Yennagai:

11. Goli Baje:

12. Maddur Vada:

13. Pathrode: A Konkani dish, the leaves of the colocasia plant are smeared with a paste and then steamed

14. Patholi: What makes these sweet rice dumplings special is not just that they are stuffed with jaggery-sweetened coconut, but that they are cooked in turmeric leaves, and this itself lends a special flavour to it.

P.S — There are many dishes which are made in each region of Karnataka and I have listed only a few.

P.P.S — Here are a few I have missed:

• Raagi Mudde and Bassaru —

As mentioned by Prabhuraj Swamy

• Belgavi Kunda —

• Dharwad Pedha —-

• Gokak Kardantu —

As pointed out by Atif Mohan

• Anjal fry —

• Kori Rotti —