Even if the term “melting pot” is often overused to describe India, it also perfectly captures the essence of this nation. When it comes to India, every component that makes up culture is a kaleidoscope of colors. Sincerely, each category—from the things we wear to the things we speak to the things we eat—is drenched with an overwhelming amount of variation. And if, for some reason, you decide to travel to India just to learn about “Indian food,” the variety you encounter every 100 kilometers is incredible.

I genuinely believe that the phrase “Indian cuisine” is very simplistic. Because India doesn’t have a single uniform food type that we enjoy eating together. Every area you visit will have to meet you with a platter that is completely different in both content and flavor from the one before. All of this is to imply that Indian cuisine consists of much more than just a bowl of curry. And while we’re sure you can find Indian food wherever you go, there are some dishes that are so exclusively Indian that your chances of finding their end at the country’s border in most other places.

I believe you are aware of what will happen next. Because we are so passionate about eating, we chose to look at 15 special cuisines that are only found in India. And now we’re sharing this tantalizing list with you!

  1. Khorisa Maas From Assam

Fish and bamboo shoots are the main ingredients of the traditional Assamese dish known as Khorisa Maas. Khorisa, which means fermented bamboo stalk, is a common ingredient in many Assamese dishes. Assamese cuisine’s Khorisa Maas is a flavorful non-vegetarian side dish that goes great with a steaming bowl of rice. The fish pieces are fried in mustard oil with spices, a tablespoon of bamboo shoot juice, and spoonfuls of fresh bamboo shoots.

2. Tilkut From Bihar

Ticket is a traditional dessert that is incredibly famous in the state of Bihar. It is created and consumed primarily during the Makar Sankranti holiday. This delicacy, also referred to as Til Kuta and Tilkatri is produced from pulverized till, or what is more commonly known as sesame seeds, together with copious amounts of gud, or jaggery. Sesame seeds are typically pounded by hand into disc-like shapes, however, they can also take on round, oval, cylindrical, or even cuboid forms.

3. Shorshe Baata Illish From West Bengal

I believe I am well qualified to evaluate this cuisine personally because I am a Bengali myself. And after tasting it for so many years, I can sum up my impression in one word: wonderful. This wonderful dish, which consists of Hilsa fish cooked in a gravy of powdered mustard seeds, is best served with a serving of white rice or shraddha. Nothing makes a Bong happier than a lunch dish of Shorshe Illish. It is bursting with hot savory flavors and traces of gentle sweetness.

4. Lyodur Tschaman From Kashmir

Some of us might be surprised to learn that Kashmiri food consists of much more than just well-grilled mutton and Rogan Josh. Consider this delicious paneer meal as an example. Tuchman translates for cottage cheese, and Lyodur means yellow, which is indicative of the turmeric employed in this gravy. This rich, flavorful paneer gravy with a foundation of creamy turmeric is a perennial favorite among Kashmiri vegetarians because of its mild flavor and rich flavor profile.

5. Undhiyu From Gujarat

Undhiyu is a traditional Gujarati mixed vegetable dish with a fascinating history to match its delicious flavor. The word “undue,” which literally means “upside-down,” is a Gujarati word that refers to the dish’s traditional preparation method, which involves cooking it upside-down underground in earthen pots that are heated from above. It is a one-pot casserole meal made of a variety of winter vegetables, including fenugreek dumplings, purple yam, eggplant, raw banana, and green peas.

6. Bhutte Ka Kees From Madhya Pradesh

Bhutte Ka Kees is a delicious street food snack that originated in the MP city of Indore. It is just grated maize that has been cooked with spices and boiled in milk. The well-known meal is the ideal tea-time snack and is surprisingly simple to make at home with only a few ingredients. The snack is very tasty and has a flavor that is completely distinct compared to anything else you have ever eaten, making it a Madhya Pradesh specialty that you simply must try.

7. Alu Vadi From Maharasthra

This delectable delicacy also called as Patra or Pathrode, is made with Colocasia/taro root leaves or the leaves of the vegetable known as Arbi. The leaves are first steam-cooked before being covered in Besan and folded up one by one. It’s a delicate dish bursting with flavor and tang that is also prepared in other regions of India, including Gujarat, UP, and Bihar. The best way to enjoy it is as a delicious snack with a cup of hot chai!

8. Kori Gassi From Karnataka

This traditional chicken curry from Mangalore is created with coconut milk and is the specialty of the bunt community, who has historically resided in the coastal areas of Karnataka. Due to the mixture of spices utilized, the dish is a complex blend of flavors that includes a hot, spicy chicken curry with the addition of moderate sweetness from the coconut. This dish is a wonderful feast for all of your senses due to the combination of exotic and pungent flavors.