Puran poli is a traditional Maharashtrian sweet made from a soft dough of all-purpose flour, stuffed with a cooked filling of lentils and jaggery. This sweet flatbread is cooked on a tawa until lightly browned and aromatic. Every Maharashtrian household has its own version of puran poli, with recipes varying across the state—for instance, in the Konkan region, grated coconut is often added to the filling, adding a distinct local flavour.

Bisibelebhath is a sour and tangy South Indian dish made from rice, lentils, vegetables and spices like nutmeg, curry leaves and tamarind pulp. A complete nutritious meal in itself, Bisibelebhath is served steaming hot with curd and papad.

Chaman qaliya is a traditional Kashmiri dish made with paneer, milk, curd and aromatic spices. The delicate flavours of Kashmiri spices shine through in its creamy gravy, but the dish’s true character comes from being cooked in earthenware, which lends it a distinctive aroma and depth of flavour.

Undhiyu is a much-loved Gujarati dish made with a medley of seasonal vegetables such as eggplant, peas, potatoes, purple yam and green beans. Slow-cooked into a rich, flavourful curry, it’s both nourishing and hearty. Traditionally, undhiyu is prepared upside-down in earthen pots and cooked from above, a unique technique that gives the dish its name and distinctive taste.

Bhutte ka kees is a popular street food from Madhya Pradesh, especially Indore, a city renowned for its chaat and dairy sweets. Made from grated corn cooked with spices and gently simmered in milk, this comforting snack is simple, wholesome and deeply satisfying. It's one of the best foods to try in India if you're craving something sweet and hearty.

While Kerala is known for its bold, spicy flavours, irachi ishtu is a gentle exception. This light stew, made with chicken, beef or lamb cooked alongside vegetables and coconut milk, is loved for its subtle seasoning and soothing taste. It’s best enjoyed with steamed rice or soft appams (rice pancakes).

The north-eastern states are home to many culinary gems, and jadoh is one of Meghalaya’s finest. Popular among the Khasi tribes, this hearty dish is made with red rice cooked with pieces of pork. More traditional versions include pork blood and black sesame seeds, and while the ingredients are minimal, the flavours are bold and deeply satisfying.

It is no secret that the Bengalis are crazy about their fish, and culinary traditions in general. Macher dimer bora is one such Bengali delicacy. These are fried fritters with fish eggs as the primary ingredient coated in a batter of chickpea flour and spices. If you're looking for unique Indian snacks, this delightful dish is specifically enjoyed in the monsoon, which happens to be the breeding season of freshwater fish. Unlike caviar, these fish eggs are all-natural, unprocessed and not at all expensive!