Hyperlocal foods from India you should try at least once

India is a treasure trove of hidden culinary gems. Here are some hyperlocal delicacies that showcase the diversity of Indian kitchens. (Source: Photo by wikimedia commons )

Bhang ki Chutney (Uttarakhand): A nutty, tangy chutney made from roasted hemp seeds, a mountain superfood packed with flavour. (Source: Photo by wikimedia commons )

Chhena Poda (Odisha): Known as the “Indian cheesecake,” this dessert is made of caramelized cottage cheese, sugar, and cardamom. (Source: Photo by wikimedia commons )

Gongura Pachadi (Andhra Pradesh): A tangy chutney made from sorrel leaves, garlic, and spices, pairs beautifully with hot rice. (Source: Photo by wikimedia commons )

Mohanthal (Rajasthan): A traditional sweet made with gram flour, ghee, and cardamom, offering a rich, melt in the mouth experience. (Source: Photo by wikimedia commons )

Patra (Gujarat): Colocasia leaves rolled with a spiced gram flour paste, steamed, and tempered, a Gujarati delicacy. (Source: Photo by wikimedia commons )

Siddu (Himachal Pradesh): Steamed wheat buns stuffed with poppy seeds, jaggery, or walnut paste, perfect with ghee and chutney. (Source: Photo by wikimedia commons )