Beyond the well-known Flavors of India lies a treasure trove of lesser-known Indian cuisines, waiting to be discovered and savoured on the global platform
Indian cuisines last year bagged an 11th position in the list of “100 Best Cuisines in the World List”. With its rich tapestry of flavours, India made it to this unequivocal splash. And the credit goes to its popular and familiar dishes from North India, South India, and Mughlai. These cuisines have already charmed the world. However, the vibrancy of Indian cuisines lies in the diversities of regional cuisines which are yet to be explored by food enthusiasts.
Each regional cuisines in the Indian culinary landscape have aromatic flavours that reflect the unique cultural, geographical, and historical influences of its area. Let’s discover a few of these lesser-known cuisines, that are often rooted in local traditions and ingredients but strongly display the vastness and complexity of India’s gastronomic heritage.
Originates from: The cuisine of Kashmiri Pandits has cultural influences from Persian and Central Asian cuisines.
Character and flavours: The native of Kashmir Valley is known for the use of aromatic and spicy ingredients. The typically mild yet rich dishes make use of yoghurt, ghee, and a variety of dry fruits and nuts is prevalent. Not to forget the signature ingredient that imparts a delicate flavour and a golden hue to many dishes- Saffron.
Key dishes: Rogan Josh (Fragrant lamb curry), Yakni (mutton/lotus stem), Haak (Collard greens with mild spices), Dum Aloo (Potatoes in a yogurt-based gravy), Gogje Rajma, Kashmiri Naan, and Shufta (desert)
Originates from: Roots in the Uttarakhandi highlands
Character and flavours: The Garhwali dishes are pretty straightforward yet have an array of unusual flavours that go well with the Himalayan climate. The wild Pahari herbs and seeds are the main ingredients used such as the jakhiya, faran, chippi, bhang seeds, gandherni (a fragrant bark) and jumbo. All the herbs are widely available and locally manufactured are widely available and locally manufactured
Key dishes: Bhatt ki Churkani (black soybean), Kafuli(spinach and fenugreek leave), Bhang (hemp seeds) ki Chutney, Chainsoo (ground black gram dish), Thechwani and Sisunaak saag, Gahat (brown lentil) ke Paranthe, Maduwa Roti (Millet flatbread), the boneless Kachhmauli, Arsa and Jhangore ki Kheer, etc
Originates from: Southern Gujarat’s Kathiawar, in the Saurashtra region
Character and flavours: If you enjoy oily, spicily prepared meals, then the vibrant and spicy culinary variety is for you. The dishes of this region have bold flavours and plates a diverse vegetarian delight. The use of garlic, chilli, and mustard oil characterizes Kathiawadi cuisine. In the absence of leafy vegetables, the dishes are mainly made with potatoes, brinjals, tomatoes, bajri, jaggery, etc.
Key dishes: Dahi Bhindi, Tindora Nu Shaak (sweet-and-sour ivy gourd), Sev Tamatar Subzi, Bharela Ringan (bringals), Lasania Bataka (boiled potatoes cooked in a ginger, garlic, Rotli and Bakhris, Dhokla, Thepla, and Undhiyu, delectable Fafda-Jalebi.
Originates from: in Tamil Nadu
Character and flavours: Characterized with distinct aromas and flavours, the ingredients used are coconuts, poppy seeds and secret spices such as dried flower pods, kalpasi (black stone flower), star anise, black stone flower, and Marathi mokku, Chettinad dishes boast fiery and robust tastes. The USP of Chettinad dishes are they use sun-dried vegetables and meats in the dishes.
Key dishes: Chettinad Chicken Curry, Chettinad Fish Fry, Atho, Kuzhi Paniyaram, Aatukkari Kuzhambu with Steamed Rice, Nariyal and Soya Paneer Vada, Kozhambu, Cabbage Poriyal, Idiyappam, Paal Payasam and Vellai Paniyaram.
Originates from: Muslim community from Kerala, blends Indian and Arabian flavours
Character and flavours: Known for its aromatic spices and coconut-based dishes. The use of rich spices like cardamom, cloves, and cinnamon, along with coconut and ghee, imparts a distinct taste.
Key dishes: Malabar Biryani, Pathiri, Mutton Stew and Adukku Pathiri. You must taste deserts like like Unnakai and Kozhikodan Halwa.
