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Republic Day has a way of making the country pause, reflect, and reconnect with its roots. Beyond the parades and the tricolour, there’s another story unfolding quietly inside homes and kitchens, a story of ingredients, traditions, and memories that have shaped India just as deeply as its constitution. Every region in the country carries a dish that locals call their own, not just for its flavour but for its history, its place in festivals, its connection to land and community.
This curation of 36iconicdishes, one from each state and Union Territory, is a culinary map of India. It traces the heat of coastal masalas, the comfort of Himalayan broths, the earthy simplicity of tribal cooking, and the bold punch of urban favourites. These are cultural signatures, each plate telling a story of heritage, identity, and the pride of the people who make it.
1. Andhra Pradesh
Gongura Pachadi
Gongura Pachadi is Andhra’s pride: a punchy chutney made from red sorrel leaves crushed with garlic, green chillies, and a good drizzle of hot oil. Its sour-spicy profile is so distinct that it instantly telegraphs where it comes from. Traditionally eaten with hot rice and ghee, it’s one of those condiments that can elevate an entire meal.
2. Arunachal Pradesh
Bamboo Shoot Stir Fry or Curry
Fresh bamboo shoots lend crunch and a softly fermented aroma to this simple yet flavour-rich stir fry. Lightly spiced and often cooked with local greens or meat, it captures the freshness of the state's forest-forward cuisine.
3. Assam
Machor Tenga
Machor Tenga is a gentle, souring fish curry simmered with tomatoes, lemon, or elephant apple. Its refreshing tang cuts beautifully through the richness of fish, making it the perfect Assamese summer staple. The flavours are delicate, clean, and unmistakably regional.
4. Bihar
Litti Chokha
Litti Chokha is rustic Bihar on a plate: roasted wheat balls stuffed with roasted gram flour, spices, and ghee, smashed open and eaten with a smoky mash of aubergine, tomatoes, and potatoes. It’s hearty, earthy, and built for long agricultural days.
5. Chhattisgarh
Bafauri
Bafauri is a steamed snack made from spiced chana dal batter, offering a nutritious, oil-free alternative to deep-fried pakoras. Mild, fluffy, and protein-rich, it reflects the state’s love for simple, home-grown flavours.
6. Goa
Pork Vindaloo
A fiery, vinegar-forward pork curry brought by the Portuguese and perfected by Goans. Vindaloo gets its deep heat from local chillies and its sharpness from palm vinegar, with slow cooking ensuring fork-tender meat.
7. Gujarat
Undhiyu
A celebratory winter dish cooked in earthen pots, Undhiyu bundles together seasonal vegetables, fenugreek dumplings, coconut, and spices. It’s sweet, savoury, subtly spiced, and deeply representative of Gujarati comfort cooking.
8. Haryana
Bajre Ka Kheech
This pearl millet porridge, cooked slowly with ghee, is warm, earthy, and nourishing — the kind of dish that speaks to Haryana’s farming lifestyle. Traditionally made in winters, it offers deep comfort in every spoonful.
9. Himachal Pradesh
Madra
Madra is a yoghurt-based curry made with chickpeas or kidney beans, slow-cooked with ghee, cardamom, and a handful of gentle spices. It’s part of the festive dham meal and embodies Himachal’s subtle yet indulgent mountain flavours.
10. Jharkhand
Dhuska
Crisp yet pillowy fritters made from a fermented blend of rice and lentils, usually served with spiced aloo curry. Dhuska is street-side comfort food at its finest, and a breakfast that speaks of Jharkhand’s tribal culinary roots.
11. Karnataka
Bisi Bele Bath
A warm, aromatic one-pot meal made from rice, lentils, vegetables, tamarind, and a signature spice mix. It’s comforting, hearty, and the epitome of South Indian home cooking.
12. Kerala
Malabar Paratha
This flaky, layered bread, stretched and folded by hand, is buttery, crisp, and incredibly indulgent. It’s the Malabar coast’s answer to comfort food and pairs perfectly with beef fry or Kerala-style curries.
13. Madhya Pradesh
Dal Bafla
Baked wheat dumplings dipped in ghee and paired with spicy dal, Dal Bafla showcases MP’s love for robust, slow-cooked flavours. It’s satisfying, fragrant, and rooted in Rajputana culinary influence.
14. Maharashtra
Malvani Fish Curry
A coastal curry infused with roasted coconut, kokum, and Malvani masala. It’s spicy, smoky, tangy, and incredibly aromatic, showcasing the Konkan coast’s depth of flavour.
15. Manipur
Paaknam
A steamed savoury cake made with besan, herbs, vegetables, and aromatic leaves, wrapped in banana leaves to impart a gentle smokiness. It’s delicate yet flavourful and central to Manipuri household cooking.
16. Meghalaya
Jadoh
A Khasi speciality of red rice cooked with pork, aromatics, and local spices. Jadoh is wonderfully flavoursome and rich yet comforting, often served during community feasts.
17. Mizoram
Mizo Bai
A clean, simple stew of vegetables and sometimes meat, seasoned with minimal spices to preserve the natural flavours of local produce. It’s nutritious, light, and quintessentially Mizo.
18. Nagaland
Axone
Pungent, bold, and deeply savoury, axone is Nagaland’s fermented soybean paste that adds umami to pork and vegetable dishes. It’s central to the state’s smoky, fire-forward flavour profile.
19. Odisha
Santula
A mild vegetable medley simmered with minimal spices, letting the produce shine. Santula exemplifies Odisha’s subtle, healthful home cooking, balancing nourishment and simplicity.
20. Punjab
Sarson da Saag
Made from mustard greens simmered slowly and blended to a velvety consistency, this winter classic is rich, hearty, and best enjoyed with makki di roti and generous ghee or makhhan.
21. Rajasthan
Laal Maas
An iconic meat curry dominated by Mathania chillies, giving it its fiery colour and heat. It’s smoky, intense, and beautifully balanced with yoghurt and spices.
22. Sikkim
Gundruk
Fermented leafy greens dried and later cooked into soups or curries. Gundruk has tang, umami, and a distinctly Himalayan acidity that defines Sikkimese food.
23. Tamil Nadu
Chettinad Chicken
A showcase of the Chettiar community’s spice mastery. Made with freshly ground masalas, black pepper, kalpasi, and coconut, it’s intensely aromatic and layered. The dish is synonymous with Tamil Nadu’s reputation for some of India’s most flavour-forward non-vegetarian food.
24. Telangana
Hyderabadi Biryani
A regal dish of long-grain rice layered with spiced meat and slow-cooked on dum, offering aroma, heat, and lushness in every bite.
25. Tripura
Wahan Mosdeng
A smoky, refreshing pork salad mixed with roasted chillies, coriander, and onions. Light yet full-flavoured, it exemplifies Tripuri reliance on fresh, fire-roasted ingredients.
26. Uttar Pradesh
Galouti Kebabs
Melt-in-the-mouth minced meat patties seasoned with a legendary blend of spices. Created for a toothless Nawab, they’re silky, aromatic, and deeply indulgent.
27. Uttarakhand
Kafuli
A thick, green curry made from spinach and fenugreek leaves, slow-cooked for deep, earthy flavour. It’s wholesome, warming, and central to Kumaoni cuisine.
28. West Bengal
Sorshe Ilish
Hilsa fish simmered in a pungent mustard gravy that’s sharp, rich, and buttery. It’s a poetic dish — delicate fish, bold mustard, and an unmistakable Bengali identity.
29. Andaman and Nicobar Islands
Fish Curry
A tropical-style curry using freshly caught fish, coconut milk, and island-grown spices. Light yet fragrant, it reflects the archipelago’s maritime character.
30. Chandigarh
Chole Bhature
Fluffy bhature paired with spicy, tangy chole, the city’s most beloved indulgence. It’s bold, filling, and a staple of Chandigarh’s food culture.
31. Dadra and Nagar Haveli and Daman and Diu
Fish Curry
A mildly spiced fish curry influenced by Gujarati and Portuguese traditions, often enriched with coconut and kokum. Coastal, gentle, and flavourful.
32. Delhi (NCT of Delhi)
Chaat
With crispy papdi, spiced potatoes, chilled yoghurt, tamarind chutney, and mint chutney, Delhi’s chaat is a riot of sweet–sour–spicy flavours.
33. Jammu and Kashmir
Rogan Josh
A rich lamb curry coloured with ratanjot and flavoured with Kashmiri spices. It’s aromatic, elegant, and central to the Wazwan feast.
34. Ladakh
Khambir
A dense whole-wheat bread with a slightly crispy crust, traditionally paired with butter tea. Perfectly suited to high-altitude living, it’s nourishing and rustic.
35. Lakshadweep
Kilanji
A delicate coconut-filled crepe made with thin rice batter, lightly sweet and fragrance-laden, making for a perfect representation of island flavours.
36. Puducherry
Pondicherry Crab Masala
A bold, flavour-packed crab curry steeped in French Creole influence, think curry leaves, pepper, aromatics, and a deeply spiced gravy.
As the country marks the 77th Republic Day, these flavours stand as a delicious reminder of everything we’ve inherited, protected, and passed on. A nation is built on its stories, and some of the most enduring ones are written in its kitchens.