From the snow-capped Himalayas to the sun-kissed shores of Kerala, India’s culinary landscape is as diverse as its geography. Join us on a mouthwatering journey through the subcontinent, exploring the unique tastes and traditions that make Indian cuisine a feast for the senses.

In Singapore, dishes like butter chicken, naan, and biryani, are beloved staples that have found a home in the hearts (and stomachs) of food lovers. While these iconic dishes offer a tantalising glimpse into Indian cuisine, they are just the tip of the iceberg. India’s culinary landscape is as vast and diverse as the country itself, with each region boasting unique flavours, ingredients, and cooking techniques.

From the smoky kebabs of Lucknow to the fiery curries of Kerala, every corner of India tells a story through its food. Embark on this gastronomic journey with us as we explore the must-try dishes from across India’s states and regions — a feast for your palate and your soul.

Northern Delights

Northern Indian cuisine is characterised by its use of dairy, thick gravies, and tandoori cooking techniques. The region’s proximity to the Himalayas and the Indo-Gangetic Plain heavily influences its culinary traditions.

Punjab

Punjab’s cuisine is renowned for its rich, indulgent flavours, focusing on wheat-based breads and dairy products.

Iconic dishes such as Makki di Roti with Sarson da Saag, a winter staple made with mustard greens and corn flatbread, and Murgh Makhani (Butter Chicken), a creamy tomato-based curry. This dish features tender chicken pieces marinated in yoghurt and spices, then cooked in a tandoor (a cylindrical clay oven) before being simmered in a luscious butter and tomato sauce. exemplify the region’s love for hearty, flavourful meals.

Other must-tries include Amritsari Kulcha, a stuffed flatbread cooked in a tandoor and served with butter or curd, and Dal Makhani, a slow-cooked lentil dish enriched with cream. These dishes highlight Punjab’s mastery of creating creamy textures and bold flavours that have earned global acclaim.

Try Murgh Makhani at Moti Mahal.
Address: 3704, Netaji Subhash Marg, Daryaganj, New Delhi.

KashmirKashmiri cuisine, influenced by centuries of cultural exchanges with Persia, Central Asia, and the Mughal Empire, has evolved into a rich and aromatic culinary tradition. The region’s food is characterised by spices like saffron, Kashmiri chillies, fennel, ginger, and cinnamon, which lend depth and balance to its dishes.

One hallmark of Kashmiri cooking is incorporating dried fruits and nuts, adding layers of texture and flavour to both savoury and sweet preparations. Signature dishes such as Rogan Josh, a slow-cooked lamb curry with Persian roots, and Gushtaba, tender mutton meatballs in a creamy yoghurt-based gravy, highlight the Mughal influence on Kashmiri cuisine.

Slow cooking remains a key technique, allowing the spices to infuse deeply into meats and vegetables, creating unforgettable flavours that reflect the region’s culinary artistry.

Try Rogan Josh at Ahdoos.
Address: Residency Road, Srinagar, Jammu and Kashmir.

Uttar Pradesh

Uttar Pradesh’s cuisine is a rich tapestry of flavours, shaped by its vast size and cultural diversity, with three prominent culinary regions — Awadh, Braj, and Rohilkhand — each contributing unique elements to its food heritage.

Awadhi cuisine, originating from the royal kitchens of Lucknow, is known for its Mughal-inspired dishes like kebabs, biryanis, and kormas, prepared using slow-cooking techniques such as dum pukht, which enhance the depth of flavours. In contrast, Braj cuisine from the Mathura region reflects religious traditions with simple vegetarian fares like aloo-puri and peda. Meanwhile, Rohilkhand cuisine in the northwest blends Persian and Mughlai influences, featuring aromatic dishes like Rampuri Korma and Yakhni Pulao. Together, these regional specialities showcase Uttar Pradesh’s culinary diversity and historical richness.

While in Uttar Pradesh’s capital, Lucknow, the melt-in-your-mouth tundey kababs at the iconic Tunday Kababi in Aminabad or Chowk are a must-try. Known for its kebabs made with a secret blend of over 160 spices, it has been serving its legendary fare since 1905. With the Chowk outlet particularly famous for its traditional preparation over a charcoal fire, it focuses on preserving its authentic flavour and texture.

Try Tundey Kababs at Tunday Kababi.
Address: 168/6 & 169/6 Gol Darwaza, Khun Khunji Road, Chowk, Lucknow, Uttar Pradesh

Eastern Flavours

Eastern Indian cuisine is shaped by its geographical proximity to countries like China and Mongolia, as well as historical trade and cultural exchanges. These influences are reflected in the region’s cooking techniques, ingredients, and flavours. The use of rice as a staple, an abundance of green vegetables, and fresh seafood stems from the fertile plains of the Ganges delta and the coastal areas.

Additionally, dishes like momos and thukpa, popular in states like Sikkim and West Bengal, highlight the influence of Tibetan and Chinese culinary traditions, showcasing the region’s rich history of cross-cultural interaction.

West BengalBengali cuisine is celebrated for its intricate balance of flavours, encompassing not only sweet and savoury notes but also bitter, sour, and spicy elements, with fish and rice forming the staple diet.

This complexity arises from using a wide range of ingredients, including mustard oil, panch phoron (a five-spice blend), and an array of fresh vegetables and herbs. Dishes like shukto, a medley of bitter vegetables, and ambel dal, a sour lentil soup, exemplify the cuisine’s diverse flavour palette. The culinary landscape of West Bengal seamlessly incorporates contrasting tastes, showcasing the region’s mastery of creating balanced and harmonious meals.

If in West Bengal, don’t forget to try the Machher Jhol, a traditional fish curry that highlights the region’s love for seafood. Another must-try in the state is Mishti Doi, a sweet yoghurt dessert made by fermenting sweetened milk with a creamy texture and a caramel-like flavour.

Try Machher Jhol and Mishti Doi at Bhojohori Manna.
Address: 18/1 Hindustan Road, Gariahat, Kolkata, West Bengal.

Odisha

Odia cuisine is deeply influenced by the temple culture of Puri, where food preparation is closely tied to religious rituals and traditions.

The Shri Jagannath Temple plays a pivotal role in shaping the culinary practices of the region, as many dishes originated as offerings (Mahaprasad) to Lord Jagannath. These offerings include a variety of vegetarian preparations, such as Dalma (a lentil and vegetable stew) and Kanika (sweetened rice with ghee and spices), which are cooked using minimal spices, no onion or garlic, and pure ghee as the medium.

The cooking methods involve traditional techniques like steaming or slow cooking in earthen pots over wood charcoal, ensuring simplicity while enhancing natural flavours. This philosophy of minimalism and purity has permeated Odia cuisine, making it distinct yet deeply flavourful, with a focus on locally sourced ingredients like rice, lentils, and Indigenous vegetables

Dalma, a hearty lentil stew made with toor dal (split pigeon pea) and mixed vegetables, seasoned with panch phoron (a five-spice blend) and ghee must be tried while in Odisha.

Try Dalma at Dalma.
Address: Plot No. 302, Cuttack Road, Bhubaneswar, Odisha.

Western Wonders

Western Indian cuisine presents a diverse culinary landscape, ranging from the arid climate of Gujarat to the coastal flavours of the Konkan region. While the specific taste varies widely by sub-region, Western Indian cuisine is generally characterised by simplicity, spiciness, and a predominantly vegetarian focus, though some regions include popular meat dishes like Pork Vindaloo and Chicken Xacuti.

The use of ingredients such as spices, sugar, and a variety of lentils and vegetables creates a mix of sweet, savoury, and spicy flavours that define the region’s distinctive culinary identity.

MaharashtraMaharashtrian cuisine is a mix of mild and spicy flavours, with a strong emphasis on street food.

In Maharashtra, don’t forget to try the Indian burger, Vada Pav. This popular street food consists of a spicy potato fritter sandwiched in a soft bun and served with chutneys.

Try Vada Pav at Ashok Vada Pav.
Address: Kirti College Lane, Dadar West, Mumbai, Maharashtra.

A must-try dish from the coastal Konkan region is Kombdi Vade, a soulful chicken curry paired with fluffy, deep-fried rice flour puris. This dish is a quintessential example of Malvani cuisine, showcasing the bold and spicy flavours of the Konkan coast, with a rich coconut-based curry that perfectly complements the crispy vada.

To perfectly complement Kombdi Vade, a must-try addition is Sol Kadi, a refreshing and tangy drink from the Konkan region. Made with kokum extract and creamy coconut milk, Sol Kadi is not just a beverage but also a digestive aid, balancing the bold spices of Konkan cuisine. Its vibrant pink hue, derived from kokum, and its cooling properties make it an essential part of any coastal meal.

Try Kombi Vade and Sol Kadi at Highway Gomantak

Address: 44/2179, Pranav CHSL, Gandhi Nagar, Service Road, Bandra East, Mumbai.

Gujarat

Gujarati cuisine is a harmonious blend of sweetness, tanginess, and spiciness, reflecting the region’s cultural and agricultural richness. Known for its predominantly vegetarian dishes, Gujarati food often incorporates yoghurt to add creaminess and balance to its flavours.

Staples like dal and kadhi showcase the use of jaggery for sweetness and tamarind for tanginess, while dishes like dhokla and khandvi are steamed to retain their health benefits. The minimal use of oil and the reliance on seasonal vegetables further highlight the cuisine’s focus on wholesome, natural flavours. This balance of taste and texture makes Gujarati cuisine distinctive and deeply satisfying.

A must-try dish from the state is Dhokla, a savoury steamed cake made from fermented rice and chickpea batter. Light and spongy, it’s typically served with green chutney and tamarind sauce.

Try Dhokla at Swati Snacks.
Address: Tardeo Road, Mumbai, Maharashtra.

Goa

Goan cuisine reflects its rich history and diverse cultural influences, blending not just Indian and Portuguese elements but also Konkani and Saraswat traditions. The cuisine is a unique amalgamation of flavours, characterised by a balance of sweet, tangy, spicy, and savoury notes. Ingredients like coconut, kokum, and toddy vinegar are staples, while the use of seafood, pork, and local spices adds depth.

The Hindu Goan style emphasises fresh vegetables, coconut-based dishes, and milder flavours, while the Catholic Goan style incorporates fiery chilli peppers, vinegar, and meats like pork. This culinary diversity showcases Goa’s vibrant heritage beyond its Portuguese legacy.

Fish Curry is a must-try dish in Goa, as it exemplifies the region’s love for seafood and coconut-based gravies. As fish and rice form the staple diet of Goans, this iconic curry is a daily favourite, combining fresh, locally sourced fish with a tangy and flavourful coconut gravy infused with spices and tamarind. The dish perfectly reflects Goa’s coastal culinary heritage and reliance on fresh, local ingredients.

Try Fish Curry at Souza Lobo.
Address: Calangute Beach, Goa.

Southern Spices

South Indian cuisine is characterised by its use of rice, coconut, and fiery spices.

Tamil Nadu
Tamil cuisine is celebrated for its complexity and diverse flavour profiles, built upon the foundations of tamarind, rice, and lentils, with a notable focus on vegetarian dishes. While vegetarian fare dominates, Tamil Nadu’s culinary landscape also features a variety of non-vegetarian dishes.

The cuisine’s intricate flavours stem from the use of a wide array of spices and aromatic herbs, carefully balanced to create unique tastes ranging from sweet and sour to spicy and savoury. Dishes like sambar, rasam, and koottu showcase the skilful blending of ingredients and techniques, reflecting a rich culinary heritage. The addition of fresh coconut, curry leaves, and mustard seeds further enhances the cuisine’s distinctive character, making Tamil food a sensory experience that engages all the senses.

The crispy fermented rice and lentil crepe, known as Dosa, is often filled with a spiced potato mixture and served with sambar (a lentil stew with vegetables) and coconut chutney.

Try Dosa at Murugan Idli Shop.
Address: 196, T T K Road, Alwarpet, Chennai, Tamil Nadu.

Kerala

Kerala’s cuisine is a rich tapestry of flavours shaped by its lush landscape, coastal location, and history of cultural exchanges. While coconut and seafood are central to its culinary identity, the cuisine reflects influences from Arabic, Malabar, and Travancore traditions.

The Malabar region, with its Mappila cuisine, showcases Arabic and Persian influences through dishes like Malabar Biryani and Pathiri (rice flatbreads). In contrast, the Travancore region emphasises vegetarian fare with unique ingredients like yam and plantains, often prepared in coconut-based gravies. These diverse influences, combined with Kerala’s spice heritage and local ingredients, create a cuisine renowned for its complexity and depth of flavour.

A must-try dish is Meen Moilee, a mild fish curry made with coconut milk, curry leaves, and turmeric. The delicate flavours perfectly complement the flaky fish.

Try Meen Moilee at Fusion Bay.
Address: Calvathy Road, Fort Kochi, Kerala.

Karnataka

Kannada cuisine is one of the oldest surviving culinary traditions in India, celebrated for its diversity and rich flavours. Known for its vibrant tapestry of dishes, it balances spicy curries, tangy flavours, and wholesome staples like rice and lentils. The iconic Bisi Bele Bath, a spicy and aromatic rice dish combining lentils, vegetables, and tamarind, is a beloved staple that captures the essence of Karnataka.

Alongside this, the coastal regions contribute seafood delicacies like Mangalorean Fish Curry, while North Karnataka is famous for its spicy Jolada Roti paired with fiery curries. The cuisine’s reliance on local ingredients, minimal oil in preparations, and influences from neighbouring states make it unique and historically significant.

Try Bisi Bele Bath at Mavalli Tiffin Room (MTR).
Address: #305, 100 Feet Road, Indiranagar 1st Stage, Bengaluru, Karnataka.

Central Indian Treasures

Central Indian cuisine reflects its historical role as a major trade route, enriched by the exchange of goods, spices, and culinary traditions from across India and beyond. The region served as a vital link between the northern and southern parts of the subcontinent, connecting the spice-rich south with the nut and dried fruit-producing north.

This strategic position fostered a culinary diversity that incorporated bold flavours, aromatic spices, and unique ingredients. For instance, the Narmada Valley was a key corridor for trade routes extending into the Deccan plateau, facilitating the movement of goods like pepper, cardamom, and saffron from southern ports to northern markets. Additionally, Central India’s cuisine reflects influences from ancient trade interactions with Persia and Central Asia, evident in dishes that balance earthy spices with rich textures.

This historical significance has left an indelible mark on the region’s food culture, making it a melting pot of flavours and techniques.

Madhya Pradesh

Madhya Pradesh’s cuisine, often referred to as the ‘Heart of India’, reflects its central location and historical significance as a major trade route. This unique position allowed the state to absorb culinary influences from its neighbours, including Rajasthan, Uttar Pradesh, Maharashtra, and Gujarat, creating a diverse and vibrant food culture.

The region’s cuisine blends bold flavours, aromatic spices, and traditional cooking techniques, showcasing a rich tapestry of dishes.

Staples like Dal Bafla, a wheat dumpling dish paired with lentil soup, highlight the rustic flavours of Malwa. Meanwhile, Mughal influences are evident in dishes like Bhopali Gosht Korma, a rich mutton curry slow-cooked with yoghurt and spices. The state’s culinary diversity extends to its street food culture in cities like Indore, where treats like Poha Jalebi and Bhutte Ka Kees (spiced corn) are iconic. Madhya Pradesh’s central location has made it not only a cultural melting pot but also a culinary hub that beautifully blends tradition with innovation.

When in Indore, for authentic Indori Poha, go to Ravi Alpahar Poha Center, likely the original branch, to try this iconic breakfast made of flattened rice dish cooked with vegetables and spices. Another must-try dish in Madhya Pradesh is Bhutte Ka Kees. This unique dish is made from grated corn kernels cooked with milk and spices, creating a creamy and flavourful dish.

Try Indori Poha at Ravi Alpahar Poha Centre.
Address: 37, Anand Bazaar, near Saket Square, Indore, Madhya Pradesh.

Try Bhutte Ka Kees at Sharma & Vishnu Fast Food.
Address: 4, Chhoti Gwaltoli, Indore, Madhya Pradesh.

Chhattisgarh

Chhattisgarhi cuisine, a unique culinary tradition with tribal influences, is centre around rice as the staple food and emphasises the subtle use of spices. This approach allows the natural flavours of the ingredients to shine through, reflecting the region’s close connection to its land and forests.

Ingredients like bamboo shoots, leafy greens, and wild mushrooms are frequently used, highlighting the cuisine’s focus on simplicity and natural flavours. Traditional dishes such as Bara (fried lentil dumplings) and Chila (rice flour pancakes) showcase the region’s reliance on locally sourced ingredients and minimal processing.

Additionally, the use of unique spices and seasonings enhances the cuisine’s natural flavours without overpowering them. This focus on simplicity and subtle flavours makes Chhattisgarhi cuisine a celebration of its natural bounty.

A must-try dish is Chila, a savoury pancake made from rice batter that is often stuffed with spiced lentils.

Try Chila at Girnar Restaurant.
Address: Jaistambh Chowk, Raipur, Chhattisgarh.

North-Eastern Delicacies

The cuisine of India’s Seven Sister States is distinct from the rest of the country, with a focus on fermented foods and simple cooking techniques.

Assam

Assamese cuisine is characterised by its minimal use of spices and oil, letting the natural flavours of ingredients shine.

When you are in Assam, don’t forget to try the Masor Tenga. This sour fish curry, a staple in Assamese households, is made with tomatoes or elephant apples and is light, tangy, and refreshing.

Try Masor Tenga at Paradise Restaurant.
Address: Ulubari, G.S. Road, Guwahati, Assam.

Nagaland

Naga cuisine is known for its use of the bhut jolokia or ghost pepper, one of the world’s hottest chilli peppers, and its focus on smoked and fermented foods.

You must try Smoked Pork with Axone, an iconic Naga dish. It features chunks of pork smoked over a fire and cooked with fermented soybean paste (axone), creating a rich, umami flavour.

Try Smoked Pork with Axone at The Ethnic Table.
Address: Circular Road, Kohima, Nagaland.

Cultural and Culinary Diversity

India’s culinary landscape is a testament to its cultural diversity, offering a gastronomic adventure that spans the entire subcontinent. From the rich, creamy curries of the north to the fiery, coconut-infused dishes of the south, each region presents its unique flavours and cooking techniques.

Whether you’re savouring a crispy dosa in Chennai, indulging in butter chicken in Delhi, or trying smoked pork in Nagaland, you’re experiencing not just food but centuries of culture and tradition. As you embark on your culinary journey through India, remember that food here is more than just sustenance — it is a celebration of life, community, and heritage.