Mumbai – Misal Pav

Misal pav – a water based curried preparation of cooked sprouted lentils, served with pav and lemon wedges

A velvety gravy with juicy pieces of meat served with maida luchi (pooris)

Chandigarh: Makki Di Roti & Sarson Da Saag

‘Makki roti’ is a corn meal indian bread that tastes fabulous with ‘sarson saag’ – mustard green and a glass of lassi.

Dhokla is a vegetarian made from a fermented batter of rice and split chickpeas. It is served as a snack with tangy chutneys.

Kashmir – Rogan Josh

Rogan josh is an aromatic lamb dish with flavours of browned onions, various spices and yoghurt. It is usually served with steamed rice.

Tamil nadu – Pongal

Veg pongal is a rice lentil dish that is often prepared in south indian homes as an offering to the goddess. But it is also a comfort food that is very easy to digest.

Khar is a completely off beat dish prepared out of the unusual combination of red rice, beaten pulses and raw papaya along with traditional assamese spices.

Litti chowkha is baked from wheat flour dough that is stuffed with a mixture of roasted gram flour, spices and lemon juice, and served with chokha (baked and pulped vegetables).

Himachal Pradesh – Shimla/Dharamshala

Dham is a dish prepared by cooking red kidney beans (rajma), green lentils (moong daal) and rice in curd. It is served teamed with mash daal, boor ki kari and sweet and sour sauce made from tamarind and jaggery (gur).

Thukpa – Pootha Rekulu

Pootharekulu literally means coated sheets of sugar preparation. Pootharekulu are made by making thin wrappers prepared from rice flour, pure ghee and lots of powdered sugar.

Biryani- more famously the hyderabadi version- is prepared in the form of kachay gosht ki biryani and dum ki biryani.

Panaji – Fish Curry

Dehradun – Kafuli

Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of spinach leaves is the most common preparation.

Imphal – Kangshoi

Shillong – Jadoh

Jadoh is red hill rice cooked with pork pieces. It is a khasi version of biryani.

Appam is a type of pancake made with fermented rice batter and coconut milk.

Bhopal–  Bhutte Ka Kees

Bhutte ka kees is a spicy grated sweetcorn dish from the land of magical chaats, indore.

Jaipur – Dal Baati Churma

Haryana – Bajre Ki Khichdi

Bajre ki khichdi is a porridge (khichdi) made of coarsely crushed pearl millet and is eaten with pure ghee or sesame oil.

Itanagar–  Thukpa

Gangtok – Momos

Bengaluru – Bisi Bele Bath

Kohima – Pork with Bamboo Shoots

Aizawl – Misa Mash Poora

Bhubaneswar – Chenna Poda

Lucknow – Kabab

Ranchi – Rugda

Naya Raipur – Chila