Growing up, healthy food was always identified as home-cooked meals, even including deep-fried ‘pakodas,’ considered nutritious because they were prepared with quality oil that wasn't reused. Like these cherished home kitchens, every region across India has developed its own distinctive food traditions. Here are seven regional dishes worth seeking out on your next trip.
Underrated Local Indian Foods
Dastuk: Ladakh
Travellers who have visited Ladakh might know this rustic local speciality, typically served in homestays. Dastuk, a hearty porridge, combines rice gruel with pepper, salt, butter, and minced capers. The locally sourced ingredients create a dish that's especially comforting during Ladakh's harsh winters.
Paa Sa: Arunachal Pradesh
In Arunachal Pradesh, Khampti cuisine stands out for its distinctive flavours. Among its specialities is Paa Sa, a nutritious soup originally developed as part of a warrior's diet plan.
This thin yet flavourful soup features freshwater fish, garlic, ginger, chilli, makat, pee chim khim, and phoi hom (indigenous scented spice leaves), topped with ooriam juice from khumpatt leaves.
Panjiri: Punjab
This simple yet warming winter snack from Punjab carries significant nutritional benefits. Traditionally, Panjiri was prepared for women who had recently given birth, specifically to aid lactation and postpartum recovery.
Modern versions often incorporate oats and coriander, with each household developing its variation to provide health benefits during colder months.
Siddu: Himachal Pradesh
Siddu represents one of Himachal Pradesh's most distinctive culinary offerings. This breakfast staple, originating in Kullu, features soft dough pockets that resemble oversized momos.
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Lapsi: Gujarat
Enjoyed across Rajasthan, Gujarat, and Madhya Pradesh, Lapsi represents a wholesome approach to satisfying a sweet tooth. This nourishing dish combines dalia (broken wheat) with jaggery and occasionally ghee according to taste preferences.
Rabodi: Rajasthan
Rajasthan's culinary traditions have been shaped by its challenging climate, leading to remarkable innovations like Rabodi, a Marwari speciality.
Kismuri: Karnataka
Originally from the Konkan region but now popular throughout Karnataka, Kismuri showcases the versatility of coconut in Indian cooking.
These seven dishes represent just a small sample of India's vast culinary diversity. Each offers a window into local traditions, environmental adaptations, and cultural values.
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