The state Gujarat is very famous for its indigenous food. The special thing about Gujarati food is that each dish has a good amount of sugar. There is a huge variety of street food available in Gujarat which can be eaten all the time.

Dabeli is a spicy snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys. Other common names for Kutchi Dabeli are Kutchi burger or Kutchi double roti.

Fafda are spicy and crunchy which is made of chickpea consists of long strips of dough which have been deep fried and Jalebi are tangy and soft fried sweet dipped in sugar. This sweet-salty combination is traditionally served during Dussehra as a breakfast and is a favorite street food in Gujarat.

Khaman is made up of fresh ground chana dal or chana flour (besan), soaked in water to make a soft thick paste which has a cake-batter like consistency.The snack is prepared in a cooker, steamer or even a microwave. A final touch of a tadka using curry leaves, hing (asafoetida) and chillies is added.

Khichu is a dough for makingpapad, however, owing to its taste it is also consumed as Farsan (snack/side dish). It is made from rice flour.This steamed rice flour street food is very famous in Gujarat. Khichu is traditionally eaten during the monsoon season.

Khandvi is a savory snack usually eaten in the evening. The batter is cooked down to a thick paste and then thinly spread on a flat surface.Khandvis are then rolled up tightly into 1 inch pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments.

Muthia resembles sausage but is a [...]

The ‘rice bowl of India’ is Chhattisgarh has an abundance of staple food. The staple diet of people of the territory consists of rice, maize and jowar. The locals of Chattisgarh are fond of protein-rich food. Tourists are often enticed with the variety of lentils served to them.

Aamat is considered to be the Sambhar of Chhattisgarh. The delicacy is prepared with mixed vegetables which are cooked along with the ginger garlic paste and various spices. Traditionally, the dish has been prepared in the bamboo shoots which gives it aroma.

Bara is a light snack made from fermented Urad dal.Then vegetables and spices are added to give perfection. Minimum usage of oil makes it super healthy and nutritious.

Chilla is a delicious Indian dish served as a Breakfast as well as main course. It is made with gram flour and can be stuffed with paneer,vegetables.

Fara are made in the form of dumpling, the main ingredient of the dish being rice. The dough along with the minimum spices are seasoning of coriander leaves is put to steam to get the light and healthy snack.

Sabudana Ki Khichdi is one of the most healthy and delicious dishes of Chhattisgarh. Sabudana Ki Khichdi is prepared with the soaked Sabudana balls. Vegetables and spices are added that provides a delicious taste to the healthy dish.

Assamese Food is famous for its distinct flavoring including delicious pork, chicken and mutton are a must try. Assam offers just the right kind of flavours to tickle your taste buds. Food in Assam is the culmination of Bengali and North-Eastern food culture.

Baanhgajor Lagot Kukura is a unique dish of Assam made with chicken meat, bamboo shoots and lentils. The taste of bamboo shoots is not very common and doesn’t suit everyone but once you eat it, it leaves behind a unique taste which feels complementary to meat dishes.

Khaar is a dish of Assamese cuisine which is a delicious curry made from raw papaya, pulses, taro and also with a main non-vegetarian ingredient. All of these are then filtered through dried banana leaves which gives it a unique and an unexpectedly refreshing flavour. It is eaten with rice during lunch.

Lucchi is a flat bread made with refined flour and deep fried, is almost identical to the poori found all over the country. Roadside vendors serve this light fried bread, hot and fresh, with vegetarian or non-vegetarian gravies.

Masor Tenga is a graceful dish of Assamese cuisine is extremely refreshing on the palette. The fish curry is made with everything sour and yet turns out to be delicious. The fish is slow cooked in a rich,tangy broth made with tomato, outenga(elephant ear), and lemon.

Payash is a sticky rice pudding, sweetened with palm sugar, mildly flavored with cardamom and saffron and garnished with dry fruits and nuts. Eat this deceptively simple milk-based pudding hot or cold but be sure to try it.

Andhra Food has always been known for its spices. The variations in the dishes lies in the different cultures of the state where comprises mouth-watering non-vegetarian and vegetarian dishes. 

Aratikaya Bajji is a deep fried fritters in Andhra Pradesh.Also known as the raw banana bajji ,it is stuffed with onions,green chillies and coriander leaves with a dash of lemon juice sprinked.

Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day after the fish pieces are soaked in the tamarind and spice juices and served with hot steamed white rice and sliced onions.

Mirapakaya Bajji is chilli stuffed with a tangy spice mix.Then it is dipped in besan batter and fried.Later the chilli is stuffed again with tangy onion filling. The combination of tangy onions and chillies is pure bliss.

Punugulu or Punukulu is a deep fried snack made with rice, urad dal and other spices. It is often served with peanut chutney called Palli chutney or traditional coconut chutney also called as verusenaga or kandhi pachadi made with toor dal.

Uppindi is broken rice upma with an aromatic, flavorful and delicious dish which is very popular in Andhra Pradesh.People of different regions prepare this dish differently according to their own taste.