Bengali cuisine goes back to the time of Mughal and British era that influenced the culinary culture of West Bengal. The popular street foods of Kolkata are not just a local favourite but have also made their way on to the global food map.

Fish cutlet are flat and oval patties made from ground fish coated with breadcrumbs and fried until golden brown.Food journey in Kolkata is incomplete without crispy fish cutlet that is usually served with ketchup, chilli sauce, and pudina chutney.

Ghugni is made from dried peas, this delicious and savoury street snack is immensely popular in Kolkata. The dish consists of peas cooked along with a range of vegetables , spices and is served in little bowls.

Jhal Muri is a savoury street snack made of puffed rice mixed with a variety of ingredients including onions and chilli. The mixture is served on little paper pouches by street food vendors.

Kathi Rolls are cooked/charred meat chunks/vegetables with onion slices and chilies were stuffed inside a rolled paratha. It is enjoyed by vegetarians and non-vegetarians alike.

Phuchka is the bengali name of pani puri or golgappa. It is soft semolina balls stuffed with chickpeas, potatoes,tamarind chutney and spicy jaljeera water. Phuchka seller can be found on almost every street.

Telebhaja are smoking hot delights that are made with besan batter, eggplant, onions and potatoes and are best served with masala tea.Telebhaja also refers to pakoras deep fried in oil.

From Arsa to Jhangore ki kheer, the street food in Uttarakhand has got everything that’s mouth-watering and lip-smacking. The cuisine of the state is meticulously chosen to not only offer delight the taste buds but also to make the most of the resources available.

Arsa is a sweet delicacy that is prepared on special occasions like marriages and festivals. It is considered to be one of the favourite foods for the people in Uttaranchal. It is prepared with jaggery, rice and mustard oil.

Gulgula is highly popular among tourists and visitors.Gulgula is a sweet local snack made of jaggery which traces its origin to the Garhwal region. Gulgula has now found its place in the delicious desserts in many parts of Northern India.

Jhangore ki Kheer is a scrumptious dessert is popular in Garhwal Region of Uttarakhand. The dish is prepared by using a kind of millet called Jhangore that is cooked and garnished with a number of dry fruits to give that rich texture.

Phaanu is made of dals, the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like Gahat, Arhar or green Mung are used to prepare Phaanu.

Singori is an Indian sweet made with Khoya and wrapped in maalu leaf. It is traditionally made with khoya wrapped in the form of a cone with Maalu leaves. It is available exclusively in the kumaon region of Uttarakhand.

There’s something special about the tempting aroma of street food in Telangana that tickles the taste buds of tourists and natives alike. Rich in chillies, Telangana offers the best od non-veg dishes in India.

Chicken 65 is a spicy deep-fried delicacy eaten as quick snack. The main ingredient is red chillies and chicken but the exact ingredients vary from place to place. It is usually served with onion and garnished with lemon.

Double ka Meetha is the Hyderabadi version of Shahi Tukda. The bread slices soaked in saffron and cardamom infused milk to make it a sweet rich dessert. It is also known as ‘Double Roti’ because it usually swells up to double of its original size.

Lukhmi is an oddly shaped yet scrumptious samosa is the most popular starter served at every Hyderabadi weddings and festivals. It is filled with spice infused minced lamb meat which is tangy and covered with an outer crispy layer and is a must try for any non-vegetarian.

Phirni is a rice pudding made by boiling milk and sugar with rice. It is flavoured with cardamom, raisins, saffron, cashews, almonds or other dry fruits . It is typically served after a meal as a dessert.

Qubani ka Meetha is made using dried apricots and is topped with blanched almonds or apricot kernels and is traditionally garnished with malai (extra thick cream). It is a common feature at weddings and festivities. Apricot is the main ingredient and other ingredients are Kewra or gulab jal, Blanched almonds.

Sikkim is the pure amalgam of the colourful culture and lip-smacking food. The food of Sikkim is something that will amaze you with its simplicity yet relishing flavours. The food of Sikkim is a rich mixture of native Sikkimese food, Tibetan and Nepalese. The blend of the three cultures is very soothing on the taste buds and leaves you craving for more.

Gundruk Soup is made of leaves of the radish, cauliflower Mustard oil adds the taste to the dish. The leaves dried and cooked with spices and tomato sauce. The tap roots are the main ingredient of Sinki. Fermentation is the process carried out during the preparation of Sinki, and it gives the sour taste.

Phagshapa is made from pork fat . The radishes and red chili accompany pork fat. The pork strips are cooked separately, and it gets stewed with the radishes. The spiciness of the dish is because of the usage of the red chili.

Sel Roti is a traditional handmade, round shaped sweet bread. The bread is generally prepared during the important festivals in the State, which is then exchanged among each other as a token of love to celebrate the festivals.

Sha Phaley are semi-circle fried bread which are stuffed with a variety of meats, like chicken,pork and beef. The stuffings inside is meat mixed with onion and cabbage which makes this fried item a popular dish in Sikkim.One can also find the dish stuffed with tofu and cheese.

Punjabi Cuisine is one of the most popular Indian cuisines and comes from the region of Punjab situated partially in India and Pakistan. Punjab offers a vast variety of delectable and exotic vegetarian and non-vegetarian dishes that are prepared with varied traditional culinary styles, particularly the tandoori style.

Aloo Tikki is a fried crunchy dish stuffed with potatoes,peas and species.Tikki is a synonym of croquette and the chat is served with tamarind and coriander-mint sauce.

Amritsari Kulcha are flattened out dough stuffed with potatoes and cauliflower amongst other vegetables. It has a very crispy and crunchy sound. Best found near The Golden Temple and served with raita,chhole,salad.

A well known dish to every Indian and British , Chicken Tikka Masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce.It is claimed to have been originated in Glasgow and a must try for all the visitors to Punjab.

Amritsari Fish is best enjoyed with cold Lassi.The secret lies in a handful of ingredients like ajwain and besan and the best fish that one must use ;either Sole or Singara.

Chhole Bhature is a combination of chana masala (spicy white chickpeas) and bhatura, fried bread made from maida flour (soft wheat).Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi.