By Sushant Agarwal
Published on | Aug 28, 2025
Steamed colocasia leaves stuffed with rice and spices. A traditional dish from Karnataka, rich in iron.
Slow-cooked mutton curry with yogurt, spices, and saffron. Originates from the nomadic Banjara community.
A unique alkaline dish made with raw papaya, pulses, and river water filtered through banana ash.
Black rice pudding cooked with milk, jaggery, and cardamom. A traditional Manipuri dessert.
Rice flour dumplings filled with jaggery and coconut, lightly steamed or fried. Traditionally made during winter harvest festivals.
Fermented rice soaked in water, served with curd, fried vegetables, and mustard. A summer staple, believed to cool the body.
Tender bamboo shoots cooked with pork or fish, regional spices, and herbs. These are seasonal and considered a delicacy in the Northeast.
Steamed rice flour dumplings filled with jaggery and coconut, traditionally made during Ganesh Chaturthi.