A traditional Naga meal comprises of any meat that is smoked, dried or fermented, rice as a staple and a host of home-made spicy sauces. Naga cuisine is known for its spiciness and simplicity. Naga cuisine is distinct and stands apart from the rest of the regional cuisines in India just like their 16 indigenoeus tribes.

Akibiye is a simple dish made with colocasia and bamboo shoot which is mostly prepared and enjoyed by the Sema community in Nagaland. It is a thick gravy and goes best with rice.

Fish in Bamboo is fish filled inside a bamboo tube with few spices and left to be smoked over fire. It is a simple dish loved by the Ao community for its flavours.

Hinkejvu is a dish made of French beans,mustard leaves, colocasia, shredded cabbage leaves. The ingredients are boiled in water and the real flavour comes from assorted greens.

Zuthu is the famous rice beer from Nagaland. The technique of fermentation is used quite often to prepare pickles and drinks in Nagaland. Zutho is fermented drink made with rice. This whitish and porridge like drink is popular among the Angami Nagas.

Meghalayan food comprises rice and vegetable curries or fish and meat. People of Meghalaya have their own typical cooking pattern. Meghalaya’s cuisine is divided into three distinctive styles: Garo, Khasi and Jaintia, all having their own distinctive flavours.

Do’o Kappa is a Chicken with grated onions, ginger and turmeric. Add a bit of soda powder and salt and fry in vegetable oil. Garnish it with cream and onion leaves.

Dohjem is a pork dish.It is made with fry onion ,chilli powder and turmeric.The pork has a lot of water in it making the dish a spicy curry. Dohjem is a very common food at the bylanes of Shillong.

Doh Khleh is a unique pork and onion salad which is typically garnished with steamed pig brain. Doh Khleh can have a Mexican touch by adding beans, tomatoes, carrots and lemons. It is definitely not for the faint hearted.

Jadoh is rice drenched in a flavourful mix of sour and spicy, topped with an assortment of herbs like mint leaves and ginger flower, along with pork meat that packs a real punch. Jadoh is a Meghalayan treasure found everywhere on Shillong’s streets.

Tungrymbai is soy bean which is fermented and added with pork. Chop pork into little pieces and fry it till it is brownish. Then spices are added to it. Then added to this to the boiling soybeans and cooked till it is heavy.

The cuisine of Maharashtra has distinctive attributes while sharing much with other Indian cuisines. Traditionally, Maharashtrians consider their food to be more austere than others. Maharashtrian cuisine consists of mild and spicy dishes where usually Peanuts and cashews are often served with vegetables.

Basundi is an Indian sweet especially popular in Maharashtra. It is sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. Different styles of basundi are also prepared, such as custard apple basundi and angoor basundi.

Bhelpuri is found in abundance in Maharashtra. It is made of puffed rice, vegetables and a tamarind sauce for a tangy taste. Bhelpuri can also be made by sprinkling the puffed rice mixture with chunks of diced raw sweet mango.

Misal Pav is a common snack on the streets of Mumbai . A mouthwatering mixture of tangy and spicy, a close cousin of Pav Bhaji, this one street delight is tasty as well as filling. It consists of misal (a spicy curry usually made with moth beans) and pav. The final dish is topped with sev, onions, lemon and coriander.

Modak is a sweet dumpling that is steamed or fried. Modak is prepared during the Ganesha Festival around August. The sweet filling is made up of fresh-grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed.

Pav Bhajji consists of a thick vegetable curry served with a soft bread roll. It is essentially a spiced mixture of mashed potatoes in a thick gravy, usually cooked on a flat griddle and served hot with a soft white bread roll.

Vada Pav is called the Indian version of a burger. A delicious, spicy, deep-fried patty made of potato is [...]

Kerala is home to numerous lip-smacking dishes prepared using meats and seafood. One just cannot stop salivating when walking the streets of Kerala. Kerala takes a lot of pride in its long list of non-vegetarian food that the state has to offer to its perpetually hungry tourists.

Banana Chips known as nenthra-kaaya oopperi in Kerala. These are dried and fried slices of Banana which are covered in sugar and honey. The chips may also be coated with masala or jaggery to form spicy and sweet variations.

Cheera Parippu Thoran or spinach stir fry is a healthy dish with less calorie count. The dish is made using leafy vegetables and makes the best side dish which one can either try with roti, rice. It is a very good source of minerals, vitamins, and iron.

Ela Ada comprises of everything that one would look in a South Indian dish. Rice, coconut, jaggery, etc. are the main ingredients which enhance the dish and deliver the best flavors to the dish. It can be tried as in breakfast or as an evening snack. One can also change the fillings and stuffing of this dish as according to preference.

Idiyappam is basically made of rice flour, water and salt. Numerous strands of vermicelli are entwined together. Also known as noolappam, this Kerala dish is best paired with egg curry.

Parippu Vada or masala vada is a savoury fried snack in Kerala. It is made from legumes, rice and various masalas . Eaten usually as breakfast, Parippu Vada is consumed with sambar and coconut chutney.

Puttu and Kadala curry is a cylindrical steamed rice cake cooked with coconut shavings. This is an extremely popular breakfast item of Kerala.Kadala curry is essentially black chickpeas curry cooked [...]

Cuisine of Jharkhand comprises of rice, dal, vegetables. Meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled .Traditional dishes of Jharkhand may not be available at restaurants.

Dhuska is usually consumed as a breakfast item and is prepared from rice and lentil batter, which is fried later. It is normally served with the traditional ghugni, which is a simple curry made with black chickpeas. It is one of the most famous popular items in Jharkhand.

Handia is a festive drink made of cooked rice soaked in water overnight in an earthen pot. It is prepared usingranu tablet which is a combination of 20-25 herbs acting as a fermentor. It is generally the most alcoholic and mordacious taste people of any other Indian drinks.

Meetha Khaja is prepared from wheat flour, mawa and oil. It is deep fried until crisp. Then a sugar syrup is made which is known as paga for the Khaja. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup and are ready to serve.

Pitha is a dish which is very famous in Jharkhand. The neighbouring states of West Bengal and Orissa also relish this delicacy. The Pitthas in Jharkhand have a flavour of their own and are eaten with a variety of side dishes which sets it apart.

Rugra is a type of mushroom which are available during the monsoons, often in the forest. It grows beneath the soil and only the locals are able to spot it. It can be saida special state cuisine due its seasonal and peculiar growth.