Culinary Delights from Five Indian States – Part 2

Misal Pav, Maharashtra

Misal, a spicy curry usually made of sprouted beans and pav, a type of Indian bread roll, together they make a very popular dish – Misal Pav – from Maharashtra, India. When you will visit the cities and villages in Maharashtra you will find numerous local-favorite Misal Pav joints. It is served as a breakfast dish, as a snack and you can also have it as a full meal. Misal Pav with chilled buttermilk is really awesome to try in Maharashtra.!

Garadu, Madhya Pradesh

Madhya Pradesh and specially Indore city is a paradise for street food lovers. Garadu chaat is a mouthwatering Indore special street food dish. Garadu is a type of yam. It looks somewhat like sweet potato in appearance. It is a fried chaat with lots of local spices, chatpata chutneys and lemon juice.

Hyderabadi Biryani, Telangana

If you are visiting Telangana, specially Hyderabad, then you must add Hyderabadi Biryani in your ‘to eat’ list. Hyderabadi biryani is a form of biryani – a rice preparation from Hyderabad, Telangana, India. General ingredients of Hyderabadi biryani are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used to garnish it beautifully. This authentic spicy biryani is usually served with dahi chutney (yogurt, mint, and onion) and mirchi ka salan - a green chili curry.

Dehrori, Chhattisgarh

From Chhattisgarh state, popularly known as ‘rice bowl of central India’, Dehrori is a delicious sweet desert. It is a deep fried rice preparation dipped in sweet sugar syrup. Cardamom powder adds a fantastic flavor to its great taste. Dehrori is garnished with mixed nuts. If you are visiting Chhattisgarh, Dehrori is a must try for having a sweet delight.

Dal Bati Churma, Rajasthan

Dal Bati is a Rajasthani dish. It is comprised of dal (lentils) and bati (hard wheat rolls). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. Tennis ball-sized round balls of dough are cooked in a well-heated traditional oven to prepare bati. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass).