Journalism of Courage
India boats of diverse cultures and cuisines. While many regional dishes have come to the limelight, many others still remain less-explored. As such, let's take a culinary ride across the country. (Source: Photo by Unsplash)
Banarasi Tamatar Chaat-Uttar Pradesh: Unlike the usual spicy chaats, this Banarasi version features tangy tomatoes cooked in ghee with spices, served hot with crunchy namak pare and a dollop of chutney, a sweet, sour, and spicy explosion. (Source: Photo by Unsplash)
Bhutte Ka Kees-Madhya Pradesh: A street favourite from Indore, this dish combines grated corn with milk, mustard seeds, and spices, a creamy, fragrant snack that beautifully balances sweetness and spice. (Source: Photo by Unsplash)
Gogji Razma-Jammu & Kashmir: A hearty winter dish featuring kidney beans and turnips, Gogji Razma is a traditional Dogra comfort food. It’s mildly spiced, earthy, and perfect with steamed rice. (Source: Photo by Unsplash)
Kachri ki Chaat-Rajasthan: Made from wild melon (kachri), this chutney packs a punch with its tangy, earthy flavour. Traditionally used to aid digestion in desert regions, it’s still a staple in Marwari households. (Source: Photo by Unsplash)
Madra- Himachal Pradesh: A yogurt based chickpea curry cooked with ghee and aromatic spices, Madra is a Himachali festive staple. It’s slow cooked for hours to bring out its signature tangy richness, often served during Dham feasts. (Source: Photo by Unsplash)
Tehri-Eastern Uttar Pradesh: Often called the vegetarian cousin of biryani, Tehri is a fragrant rice dish cooked with vegetables and yellow spices. It’s simple, soulful, and an everyday favourite in North Indian homes. (Source: Photo by Unsplash)
