Dosa: A South Indian specialty, dosa is a crispy fermented rice and lentil crepe, often served with coconut chutney and sambar.
Hyderabadi Biryani: This fragrant and flavorful dish features long-grain rice, succulent meat (usually chicken or goat), and a blend of aromatic spices.
Dhokla: A popular Gujarati snack, dhokla is a steamed, spongy cake made from fermented rice and chickpea flour, tempered with mustard seeds and garnished with cilantro.
Pani Puri: Also known as golgappa or chaat, pani puri consists of hollow, crispy shells filled with spicy tamarind water, mashed potatoes, and chickpeas.
Kashmiri Rogan Josh: A rich and aromatic curry made with tender pieces of lamb or goat, known for its deep red color and a unique blend of spices.
Makki Ki Roti and Sarson Da Saag: A winter specialty in North India, this combination consists of cornflour flatbreads (makki ki roti) and mustard greens cooked with spices (sarson da saag).
Idiyappam: Hailing from South India and Sri Lanka, idiyappam are delicate, steamed rice noodles, often served with coconut milk and sugar or savory curries.
Kalaadi: A cheese indigenous to the Jammu and Kashmir region, kalaadi is usually shallow-fried and served with mint chutney, making it a unique and tasty snack.