While Indian cuisine is widely celebrated, many of its incredible regional dishes remain unexplored.
These lesser-known delicacies, each rich in history and unique flavours, offer an exciting culinary journey for foodies.
Whether the creamy chaman qaliay from Kashmir, crunchy thekua from Bihar or aromatic patoleo from Goa, every dish has a story to tell and a taste to cherish.
So, next time you crave something different, take a step beyond the usual curries and dosas to discover these six hidden gems of Indian cuisine:
Chaman qaliya:
Photo credit: The Spice Adventurous.
Kashmiri cuisine is famous for its aromatic spices and rich gravy, but chaman aaliya, a paneer-based dish, remains relatively unknown outside the region.
Unlike the usual paneer preparations found in North India, this dish is cooked in a fragrant yellow gravy made of turmeric, fennel seeds, and milk giving it a delicate yet deeply flavourful taste.
Thekua:
A popular sweet snack from Bihar and Jharkhand, thekua is a traditional deep-fried biscuit made from whole wheat flour, jaggery, and ghee. This crispy and mildly sweet treat is often prepared during the Chhath Puja festival.
Thekua has a rustic charm, with its crunchy texture and caramel-like sweetness derived from jaggery. It is usually flavoured with fennel seeds and coconut, enhancing its rich taste and aroma.
Sidu:
Photo credit: Foodomania.
Sidu is a traditional stuffed bread from Himachal Pradesh, typically enjoyed in the colder regions of the state. Made from whole wheat dough that is allowed to ferment and then steamed, Sidu has a dense, slightly chewy texture.
It is often stuffed with a savoury filling made from walnuts, poppy seeds and green chillies. This dish is best enjoyed with ghee, dal, or mutton curry, making it a nutritious and fulfilling meal that locals swear by.
Golichina Mamsam:
This spicy mutton curry from Telangana is traditionally enjoyed with chapati and dosa. The mutton pieces are cooked in a thick and spicy gravy for hours on low flame, which gives it a succulent taste.
Khorisa Maas:
Photo credit: Toppings of Love.
A traditional Assamese dish made from fish and bamboo shoots, khorisa maas is best enjoyed with steamed rice. This dish is made by frying fish pieces in mustard oil and spices and then cooking them with fermented bamboo shoots.
Kheema Pav:
Kheema Pav is a spiced minced meat dish that can be made with various meat like lamb, chicken, or beef. It is typically served with pav, which is a type of soft bread roll. This street food favourite is perfect for meat lovers looking to try something different and delicious.
