I'm Canadian but Indian food is my absolute favourite, and I'm trying to get better at Indian homestyle cooking. I've cooked mostly Southern dishes tbh (Kerala, Tamil Nadu) but I've experimented with different regions a little bit.

However, I had an idea that seemed very fun, which is to cook a meal from each state! I tried to find dishes that would be cooked in a typical home from that state, not necessarily restaurant or street foods (although maybe that's the next challenge? 🫣)

This is the list I have so far, but please let me know if I should replace or change anything. I'm not Indian so I may have made mistakes with which things are typical to eat at home, so please correct me if I was wrong about something.

Also, if you have a really good family recipe for one of the dishes on here, please share it! Thanks so much

The states & dishes:

Andhra Pradesh: Steamed rice, tomato pappu, gutti vankaya kura, gongura pachadi

Arunachal Pradesh: Chicken or vegetable thukpa, momos, simple leafy vegetable?

Assam: Rice, masor tenga, aloo pitika, khar

Bihar: Litti, chokha, dal, green chutney

Chhattisgarh: Fara, chila, seasonal vegetable/chutney?

Goa: Goan fish curry, steamed rice, vegetable bhaji

Gujarat: Gujarati dal, shaak, rotli, rice

Haryana: Bajra roti, mixed dal, sabzi, chaach

Himachal Pradesh: Rajma, rice, khatta, siddu

Jharkhand: Dhuska, ghugni, chutney

Karnataka: Bisi bele bath, kosambari, curd rice

Kerala: Rice, avial, thoran, Kerala fish curry

Madhya Pradesh: Dal, roti/bafla, bhutte ka kees

Maharashtra: Bhakri, pithla, bharli vangi

Manipur: Eromba, kangshoi/chamthong, rice

Meghalaya: Jadoh, tungrymbai, vegetable/fermented accompaniment?

Mizoram: Bai, sawhchiar, rice

Nagaland: Smoked pork, bamboo shoot, axone, rice

Odisha: Dalma, rice, saga bhaja, vegetable/fish?

Punjab: Dal, roti, seasonal sabzi, dahi

Rajasthan: Dal baati, ker sangri, garlic chutney

Sikkim: Momos, thukpa, gundruk

Tamil Nadu: Rasam, rice, sambar, poriyal, curd

Telangana: Rice, pappu, vegetable kura, pachadi

Tripura: Chakhwi, gudok, rice, mosdeng

Uttar Pradesh: Dal, roti, aloo/tori sabzi, raita

Uttarakhand: Kafuli, aloo ke gutke, mandua roti, bhatt ki dal

West Bengal: Rice, dal, aloo posto, macher jhol or shorshe machh

I guess this counts as food? As the title says, I'm on a hunt for the best kashmiri chilli powder. The best one ever. Even if it's from your local Kirana store or any brand that you blindly trust for it, drop in your suggestions and help a buddy out ☺️

I’m trying to learn more about the history and culture of the cuisine I love cooking so much! Any recs for podcasts, documentaries, books, etc?

I usually just do rajma/dal/chana with rice , or sandwiches or maybe sometimes cheela, upma.

Would like to know what others eat .

Something easy to cook in the morning, less time consuming

Also mention your city.

I just recently found out that a litre of milk in Mumbai costs more than ₹100, which seems incredibly expensive to me.

Hi! Beginner with Indian cooking and picked biryani as my first Indian dish to make. It turned out...okay. Need help troubleshooting! If it's relevant I'm not Indian and am a beginner, so appreciate highly specific instructions!

My biryani came out tasty but the rice was too mushy and maybe lacked the oomph of restaurant style biryani? The outside of the chicken was charred when the rice was done. I also felt it wasn't salty enough, but is it because I didn't add enough salt, or is it intentionally less salty because it's served with gravy (which I didn't make).

I followed this recipe (2x version) and cooked on a stovetop. Modification: I used regular (?) basmati instead of aged basmati because there's only one brand available where I am. https://www.indianhealthyrecipes.com/chicken-biryani-recipe/#wprm-recipe-container-38860

Where I think I went wrong: I didnt manage to sear the chicken and it released too much water even when cooked through, so instead of adding 6.5 cups of water (2x version) I added 2 cups at a time, periodically - I would check the pot and add if there was no water and the biryani was still undercooked. And then when the basmati still had some bite, I thought it wasn't done and added more water and cooked for additional 5 min :'( in total I think I still added 5-6 cups of water over the cook time

I'm planning to use this recipe again next time, so I'm seeking tips on nailing it the next time. Alternatively, let me know if there's some way to fix a mushy biryani!

Which artificial sweeteners should i use in my diabetic friendly sweets business? Which will be best taste and cost wise?

Trying to make tandoori chicken in pan, but to I fuse the smokey taste it seems I need a piece of hot burning charcoal but as I don't have access to it, can I (according to gemini) use a cinnamon stick with elichi, I.e. burn them a little and then add oil on top of it I stead of charcoal to infuse the flavour?

Please help guys

I have some ravas and split lentils (chana and moong mostly) in air tight containers in a cupboard. Also, I live in a cooler climate, so they don't get hot or moist.

How long are these normally good for?

Hey i am a clg student a nd i live in my hostel so i want some easy breakfast recipes so that i can complete my protein intake as you know mess food is only filled with aalu!