It's a popular snack in Uttar Pradesh and is made with arbi leaves, layered with a batter of gram flour, salt, pepper, and spices. It is served either steamed or pan- fried as a teatime snack or even breakfast.
It's a mouth-watering dish from Madhya Pradesh, where grated corn is cooked with spices and simmered in milk. It has a sweet aftertaste, is served with roti as a side dish, and is also enjoyed as a perfect tea-time snack.
It's a popular one-pot casserole dish in Gujarat and is made with mixed vegetables like green peas, potatoes, purple yam, eggplant, raw banana, etc. The word "undhu", translates to upside down, where the dish is traditionally cooked upside down underground in earthen pots.
It's a Bengali dish that comprises Hilsa fish cooked in a gravy of mustard seeds and is served with steamed rice.
It's a traditional Assamese dish made with fish and bamboo shoots. Here, the word khorisa stands for fermented bamboo shoots, which are cooked in mustard oil along with fish and spices and are best served with rice.
It's a famous winter sweet snack in Bihar and Jharkhand and is eaten during the festival of Makar Sankranti. It is made with ground sesame seeds mixed with jaggery or sugar.
This Kashmiri dish is made with cottage cheese, and the gravy uses a lot of turmeric. Here, Lyodur means yellow, while Tschaman stands for cottage cheese.