Find out which places in India made it to TasteAtlas’s top 100 food regions in the world

 

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What makes these places and their food so popular among the masses? Indianexpress.com spoke to celebrity chef Ananya Banerjee and found out.

According to Banerjee, the secret lies in the authenticity and sustainability of these cuisines, rooted in the use of locally available ingredients. “The interplay of spices, textures, and cooking techniques caters to diverse taste preferences. Food from these regions is deeply intertwined with festivals, rituals, and daily life, creating an emotional bond with diners,” she said. Not to mention, the adaptability of Indian dishes has made them popular not just in India but across the world, adding to their iconic status.

Punjab

Punjabi cuisine is synonymous with bold flavours, generous use of dairy products like butter and ghee, and an emphasis on tandoor-cooked delicacies. Its robust, hearty dishes are as comforting as they are irresistible.

Butter Chicken: A creamy and mildly spiced chicken curry, globally loved for its luscious gravy.

Sarson da Saag and Makki di Roti: A winter specialty combining mustard greens with cornmeal flatbreads.

Chole Bhature: A deep-fried bread served with spicy chickpea curry, perfect for indulgent breakfasts.

Amritsari Kulcha: A tandoor-baked stuffed bread, best enjoyed with tangy chickpea curry.

West Bengal

West Bengal’s cuisine is famed for its balance of sweet and savoury flavours, influenced by its rich history and geographical location. The love for fresh ingredients, nuanced flavors, and an unparalleled dessert tradition make it an evergreen favourite.

Shorshe Ilish: Hilsa fish cooked in a pungent mustard paste, exemplifying Bengal’s seafood mastery.

Kosha Mangsho: A slow-cooked mutton curry with a thick, flavourful gravy.

Mishti Doi: Sweetened yogurt, celebrated as a quintessential Bengali dessert.

Sandesh: A delicate sweet made with chhena (fresh cottage cheese) and sugar or jaggery.

Maharashtra

Maharashtrian cuisine reflects the vibrancy of the state, with street food playing a significant role in its appeal. The balance of spicy, tangy, and sweet flavours ensures these dishes resonate across different demographics. Don’t miss these out on your next visit to the coastal state.

Vada Pav: Often dubbed the “Indian burger,” it’s a spiced potato fritter served in a bun with chutneys.

Puran Poli: A sweet flatbread stuffed with jaggery and lentils, typically made during festivals.

Pav Bhaji: A buttery vegetable mash served with soft rolls, perfect as a quick comfort food.

Misal Pav: A spicy lentil curry topped with farsan (crispy snacks) and served with bread.

Southern India

Encompassing Andhra Pradesh, Karnataka, Telangana, Tamil Nadu, and Kerala, Southern Indian cuisine offers a blend of spice, tang, and texture and transcends geographic boundaries. From light and healthy breakfasts to indulgent festive fare, it caters to every occasion and mood, ensuring widespread admiration.

Here are some mouth-watering delicacies to try from their offerings:

Dosa and Sambar: A crispy rice-lentil crepe served with tangy lentil soup and coconut chutney.

Hyderabadi Biryani: A fragrant, spice-laden rice dish blending Mughal and Telugu culinary influences.

Chettinad Chicken: A fiery and aromatic chicken curry from Tamil Nadu.

Payasam: A creamy dessert made with rice, milk, and jaggery, enjoyed during festivals in Kerala.