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28 States, 28 Different Varieties of Cuisines

By Abhilasha Sidana
1 min read
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India is a diverse country with different religions, states, cultures, and food options. Yes, you read it right! The variety of food that India has to offer is simply mind-boggling. From the spiciest of coastal curries to the blandest dishes, every state has such strikingly different offerings that it is almost like meeting up with the locals and sharing a meal with them. In India, the culinary richness of each and every state can be gauged by trying out its cuisine. So at ShoutLo, we give you a peek into the 28 dishes from 26 states of India:

Arunachal Pradesh

Arunachal Pradesh

Arunachal Pradesh is one of the states of India where the dishes vary within the region according to tribal influence. As you move towards the eastern side of Arunachal, people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food. And when you move towards the town of Tawang and places closer to the country of Tibet you will notice that dairy products are more in use. The people closer to the city are more dependent on normal day-to-day products. Non-vegetarian dishes are always a preference in Arunachal, and the food is cooked with minimum spices.
Traditional Arunachal Pradesh food includes Rice that is prepared in two different styles Dung Po and Kholam, Nou kai noo som (a chicken preparation with tender fermented bamboo shoots), Nou moo phan (pork blended with local herbs), Nou moo shen (fried pork prepared with bamboo shoots), Paa nung (fish blended with local herbs and wrapped in tong/ekkam and steamed), Pasa (a fish soup prepared from fresh raw fish), Pika Pila, Lukter or powdered chilli prepared with chicken or pork and bamboo shoots, Amin or gravy rice granules prepared with meat, and Baka/kopi boil, a wild eggplant, Ngatok (an authentic fish curry), Pehak, Apong (rice beer), Marua, Chura Sabji,Momos.
For vegetarians too, there are a plethora of choices. Noo phan (boiled fresh tender bamboo shoots flavored with ginger leaves), Phak kho (seasonal green leafy vegetable) that tastes just divine. The Pi koi tome or banana flower gravy with colocasia is another delectable addition to the vegetarian spread.

Arunachal Pradesh

Arunachal Pradesh

Arunachal Pradesh is one of the states of India where the dishes vary within the region according to tribal influence. As you move towards the eastern side of Arunachal, people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food. And when you move towards the town of Tawang and places closer to the country of Tibet you will notice that dairy products are more in use. The people closer to the city are more dependent on normal day-to-day products. Non-vegetarian dishes are always a preference in Arunachal, and the food is cooked with minimum spices.
Traditional Arunachal Pradesh food includes Rice that is prepared in two different styles Dung Po and Kholam, Nou kai noo som (a chicken preparation with tender fermented bamboo shoots), Nou moo phan (pork blended with local herbs), Nou moo shen (fried pork prepared with bamboo shoots), Paa nung (fish blended with local herbs and wrapped in tong/ekkam and steamed), Pasa (a fish soup prepared from fresh raw fish), Pika Pila, Lukter or powdered chilli prepared with chicken or pork and bamboo shoots, Amin or gravy rice granules prepared with meat, and Baka/kopi boil, a wild eggplant, Ngatok (an authentic fish curry), Pehak, Apong (rice beer), Marua, Chura Sabji,Momos.
For vegetarians too, there are a plethora of choices. Noo phan (boiled fresh tender bamboo shoots flavored with ginger leaves), Phak kho (seasonal green leafy vegetable) that tastes just divine. The Pi koi tome or banana flower gravy with colocasia is another delectable addition to the vegetarian spread.

Assam

Assam

Assamese cuisine is a mixture of different indigenous styles with considerable regional variations and some external influences. It is a heaven for non-vegetarians. Delicious pork, chicken, and mutton dishes will leave you craving for more. Though spices are used only sparingly while making dishes in Assam but the herbs and delicate flavors, along with the influence from Bengali cuisine, make the food of Assam a joyous affair for all food lovers!
The staple food of Assam is fish and rice cooked in a variety of ways, Steamed rice, Poita (cooked rice soaked overnight) garnished with mustard oil and onions, Komal Saul (soaked with milk). Among the non-vegetarian items that form a part of the Assamese cuisine, the favorites are chicken, pigeon, duck and fish - the most popular varieties being Rohu, Hilsa, Puthi and Chital. Masor Jhol (sour fish curry), Manxo (preferably duck meat), Mati Mahor Dali (black gram dish) are some of the other local non-vegetarian delicacies. Hukoti (made of small dried fish) is also a hot favorite among the native people of Assam and so is Eri Polu which is a unique and exotic non-vegetarian dish of the state.
Some of the local vegetarian dishes are Khar Anja (dish made with raw papaya), Aloo Pitika (mashed potato dish seasoned with green chilies, onion, salt and mustard oil), a variety of Pitikas (mashed potatoes, brinjal or tomatoes), Tenga (a type of sour curry which may be fish tenga or simple vegetable tengas) along with Kahudi, Kharoli And Khorisa (bamboo shoots), and different types of Pithas (rice cakes )- Ghila pitha, Til pitha, Sunga pitha, Tekeli pitha, Bhapotdiya pitha, Tora pitha, Kholasapori pitha & Xutuli pitha.

Goa

Goa

Goan cuisine, like the land itself, is a mix of east meets west. It has many flavors and tastes with its vast treasure trove of culinary delicacies. Goan food is simple but most, though not all of it, is chili hot, spicy, and pungent. No other cuisine in India can claim such contrasting influences. Items made from rice, fish, and coconut abounds in nearly every Goan meal.
In the traditional dishes of Goa, seafood always has a pride of place in some form or the other. From fried fish to exotic concoctions like ambot-tik, seafood is usually a must on the menu. Kingfish is the most common delicacy. Others include Pomfret, Shark, Tuna, and Mackerel. Seafood such as squids, prawns, lobsters, crabs, clams, ladyfish, mussels, and oysters are used to make a variety of curries, fries, soups, and pickles. Besides fresh seafood, dried and salted fish dishes known as Fish Suke or Dhabdhabit are also highly prized by Goans.
Since Rice and Goan fish-curry is the staple of Goans, the Goan cuisine also has a wide variety of other significant specialties like Fried Fish, Fish Udid Methi or Uddamethi, Crab Xec Xec, Chicken Carfreal, Sorpotel (rich stew which is made from pork), Mushroom Xacuti, Mackerel Reacheado, Sanna(a dry rice cake, considered to be a Goan variant of idli), Goan Sausages, Solachi Kadhi (Kokum curry), Canja de Galinha (a type of chicken broth served with rice and chicken), Samarein Chi Kodi (Goan curry made with fresh and dried prawns), Vindaloo, Feijoada (a stew brought by the Portuguese), Patoleo or Patoli, Balchão, Tondak and Chamuça (a Goan derivative of the samosa).
The well-known sweet dishes in Goa are Arroz doce (a Portuguese derivative of kheer), Bebinca (famous Goan multi-layered cake) Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, and Payasa.

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Abhilasha Sidana

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A girl with Atlas in her hands, Adventure in her eyes, Wanderlust in her blood. Professionally, she creates and curates socially relevant viral-worthy content. Abhilasha's life and work led her to her current role as an Entrepreneur. 

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