Even while the phrase "melting pot" is sometimes overused to describe India, it also accurately sums up this country. India is a country where every aspect of a culture is a kaleidoscope of colours. 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 kilometres is incredible.

I truly think it's oversimplified to refer to Indian food as cuisine. India does not have a single consistent food style that we all like to consume. Every region you visit will welcome you with a meal that is unique from the last in terms of its content, presentation, and flavour. All of this is meant to suggest that Indian food is considerably more varied than simply a bowl of curry. And while we're sure you can find Indian food wherever you go, some dishes are so exclusively Indian that your chances of finding their end at the country's border in most other places. . We selected to examine 15 exceptional cuisines from India because we are so passionate about food. And now we're sharing this tantalising list with you!

Bafauri, Chattisgarh

You might think of safari, a plain, no-frills snack preferred in the state of Chattisgarh, as a healthier alternative to standard pakodas. The main component of this light dish is steamed Chana Dal, though some versions also include seasonal vegetables for a satisfying and healthful variation.

Bihar-born Tilkut

Tilkut is a traditional treat sweet that is incredibly popular in the state of Bihar. It is made and consumed especially during the Makar Sankranti festival. This delicacy, also referred to as Til Kuta and Tilkatri is produced from pulverised till, or what is more commonly known as sesame seeds, together with copious amounts of mud, or jaggery. Sesame seeds can be shaped in a variety of ways, including rounds, ovals, cylindrical shapes, and even cuboids. They are commonly pounded by hand into disc-like shapes.

Undhiyu, Gujarat

Undhiyu is a traditional Gujarati mixed vegetable dish with a fascinating history to match its delicious flavour. The word "undue," which 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. Winter veggies such as fenugreek dumplings, purple yam, eggplant, raw banana, and green peas are all included in this one-pot casserole dish.

The Patoleos, Goa

The parboiled rice, coconut, jaggery, and a dash of cinnamon make up the Patoleo, a traditional Goan dessert that is then wrapped in turmeric leaves and steamed. This unique Indian dish, also known as patola, is generally cooked by both the Hindu and Catholic communities in Goa for the feast of the Assumption of Mary as well as for a few other celebratory occasions. The unique Indian dish calls for ukda handful rice, which is a local Goan variety.

Doh Khlieh, Meghalaya

Doh khlieh is a Meghalayan speciality that consists of a straightforward but mouthwatering pork salad made from diced boiled pork and a small number of other ingredients. Even eaten alone, this unique Indian dish is a filling and healthy supper, full of minerals and flavour thanks to the light seasoning. You can experiment with a variety of interesting variations of the traditional treat recipe, and each one turns out to be just as good!

Alu Vadi, Maharashtra

This delectable delicacy also called Patra or Pathrode, is made with Colocasia/taro root leaves or the leaves of the vegetable known as Arbi. Before being covered in Besan and individually folded, the leaves are first steam-cooked. It's a delicate unique cuisine from India bursting with flavour and tang that is also prepared in other regions of India, including Gujarat, UP, and Bihar. It is best had as a delectable snack with a cup of hot chai.

Shorshe Baata,  West Bengali

I have met different people from Bengal and believe they are well qualified to evaluate this Indian cuisine personally because they are Bengali. And after consuming it for such a long time, they can only describe it as fantastic. 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 shaadi bhaat. Nothing makes a Bong happier than a lunch platter of Shorshe Illish. It is bursting with fiery savoury flavours and hints of subtle sweetness.

Assamese woman Khorisa Maas

The major components of the traditional Assamese dish known as Khorisa Maas are fish and bamboo stalks. Numerous Assamese cuisines frequently contain the ingredient Khorasan, which is Assamese for the fermented bamboo stalk. Khorisa Maas, a savoury non-vegetarian side dish from Assamese cuisine, pairs well with a hot bowl of rice. In addition to spices, a tablespoon of bamboo shoot juice, and spoonfuls of fresh bamboo shoots, the fish pieces are fried in mustard oil.

Idiyappam, Kerala

Idiyappam often referred to as string hoppers, is a traditional treat that is created and devoured with gusto in the Indian states of Kerala and Tamil Nadu as well as on the island nation of Sri Lanka. Rice flour or idiyappam flour is used to make this speciality food, which is then formed into noodles and steamed in a bamboo steamer or steamer basket. This delectable delicacy is typically served with stews, kormas, egg curries, or coconut milk sauce in South Indian and Sri Lankan cuisines.

Rajasthani Mawa Kachori

One of the most well-known sweet sweets in the state is Mawa Kachori, a Rajasthani snack prepared from mawa, or evaporated milk solids. These are Indian hand pies covered in huge amounts of flavorful sugar syrup and made of dried milk, all-purpose flour, and dried fruits. This unique cuisine from India for an exotic pastry captures the rich flavours of the state it comes from well and makes the ideal holiday traditional treat!

Mizoram's Misa Mach Poora

Misa Mach Poora, a meal that is incredibly popular in Northeastern cooking, is typically made with grilled shrimp cooked in mustard oil, orange zest, lemon juice, and a variety of spices. The shrimp are cooked over banana leaves that have been laid over hot charcoal in this delicious side dish, which is generally flavoured with coriander and peppercorns. It pairs beautifully with a big lump of rice and is bursting with the delicious flavours of smoked fish.

Bhutte Ka Kees, Madhya Pradesh

Bhutte Ka Kees is a deliciously unique cuisine from India and it's is best street food snack that originated in the MP city of Indore. It is essentially grated corn that has been cooked with spices and simmered in milk. The popular dish is surprisingly easy to prepare at home with just a few ingredients, making it the perfect teatime snack. The snack is very tasty and has a flavour that is completely distinct compared to anything else you have ever eaten, making it a Madhya Pradesh speciality that you simply must try.

Kashmiri Lyodur Tschaman

Some of us might be surprised to learn that Kashmiri Indian food consists of much more than just well-grilled mutton and Rogan Josh. This is a delicious and unique paneer dish for example. Tschaman 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 favourite among Kashmiri vegetarians because of its mild flavour and rich flavour profile.

Haryana's Singri Ki Sabzi

A dried dessert bean known as singer or sangria is adored for both its health advantages and distinctive flavour. And as the name implies, this is the vegetable that goes into making this delectable sabzi. This dish is a unique preparation you can find in the state of Haryana because of unique preparation it is a unique cuisine from India. The country's arid regions are where the bean flourishes. The beans are first given an overnight soak in water before being seasoned with spices, fennel seeds, and occasionally yoghurt.

Kori Gassi, Karnataka

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