The complete Indian menu: Dig into cuisine from all states across the country

Kodi Vepudu or Andhra Chicken FryAndhra PradeshKodi Vepudu is a regional preparation which is tasteful because of its simplicity As executive chef Michael Mesquita told us what makes it truly special is the addition of coconut and poppy seedsThe simple flavours fall in place so beautifully that every household in Andhra enjoys this regional favouritehe said Its the added coconut that gives it an edge The method is simple Make a fine powder of the garam masala marinate the chicken with it and set aside for 15 minutes Cook the chicken on a low flame till it is tender These easy steps ensure that the flavours remain simple yet bountifulWhere The Union Bar amp Eating House Sector 17 VashiPrice Rs 325Call 27890904ChainsooUttarakhand Home chef Rushina Ghildiyal says the chainsoo is a concept more than its a dish Uttarakhand mdash both the Garhwal and Kumaon regions mdash consumes dal more than any other region and so have multiple variants of the same In fact she says the urad is so well used that her fatherinlaw talks of a bell tower in his village which was cemented with the help of urad dal This particular dish consists of dry roasting urad dal grinding it and then cooking with spices The grinding gives it a texture thats not common to dals and is also not seen anywhere else in the country That it creates a larger volume than any other process also means that its more fillingWhere At Ghildiyals popups follow RushinaMGPrice Rs 1000Rs 1800Call 42152799Pork Bowl GhostAssamThe hero of this dish is the Assamese Ghost Chilli also known as bhut jolokia mdash one of the hottest peppers in the world Dont be intimidated though Chef Kelvin Cheung says The fermented paste we make from the chilli is spicy yet so addictive that you cant help but take another bite The pork is slowly braised with the chillies soy sauce and fresh garlic This is partly the chefs family recipe and partly inspired by a grandmother he had cooked with during an expedition to Assam Traditionally the dish is only eaten during special occasions since pork is expensiveWhere Bastian Linking Road Bandra WestPrice Rs 600Call 26420145RaanEQudussiUttar PradeshWhat better way to get an authentic taste of Awadhi cuisine than to sample RaanEQudussi a secret ancestral recipe thats been handed down for generations chef Abdul Quddus family As chef de cuisine Quddus in pic has now introduced the dish as part of the new menu at SaffronPicsSameer MarkandeThe raan or mutton leg is a labour of love and is prepared over two days starting with an overnight marinade of spices This is followed by slow cooking in a clay pot with khus root curd and other seasonings The mutton is then skewered and cooked once more in the tandoor before it is finally servedWhere Saffron JW Marriott JuhuPrice Rs 1795 plus taxesCall 66933225Machchi RahraPunjabWith salmon fillets simmered in a spiced tomato and seasoned onion gravy this fragrant dish is a Patiala special According to Copper Chimneys culinary director Shikha Nath its the precise proportion of onions and tomatoes used in the preparation that makes it delicious The gravy is slowcooked and is an original recipe from our founder JK Kapur We have been using this for the past 46 years she addsWhere Worli KG BKC Thane outletsPrice Rs 425Rs 625Call 24925353Pandhra RassaMaharashtraChef Anindya Chatterjee says growing up in Pune the soul of his food has always been Maharashtrian Which is why when working the menu of Kettlery he decided to include the Pandhra Rassa from Kolhapur While the dish is typically eaten with lamb stock in coconut milk and garam masala Chatterjee felt that it could be reinvented as a vegan soup This version also has almond milk and he says is 80 per cent close to the meat dish Plus its healthyWhere Kettlery Tea Bar amp Kitchen 1 2nd Floor Horizon 37 Juhu Beach JuhuPrice Rs 250Call 33756405Kand PatticeGujaratKandPattice is a dish that is consumed on days when people observe fasts as per the Hindu calendar especially during the holy month of Shravan You first boil purple yam known as kand or ratalu which is a tuberous root vegetable A sweet and mildly spiced filling of grated coconut raisins peanuts and cashew nuts is prepared and the filling is stuffed into the purple yam Then slightly flatten it and deep fry Its usually served with sweetened curd or a peanutcoriander chutney Where The Bombay Havelli next to Tribhovandas Bhimji Zaveri Opera House fourth floor Atria mall WorliPrice Rs 220Call 9833124774Sattu sherbetJharkhandLitti Express a 30seater Bihari restaurant near Millat Nagar in Andheri West is where you need to head for a taste of sattu sharbat While carts selling the drink are a ubiquitous sight in Uttar Pradesh and Jharkhand its not so the case in the city Thats the reason we introduced it because Mumbaikars are not aware of this indigenous superfood says owner Ashish Parasher Its prepared with roasted gram flour black chickpea flour and jaggery Its filling and full of nutrients We serve the savoury and sweet version depending on your preference he addsWhere Litti Express E5 amp 6 Green Park Next to Windermere Building Oshiwara Andheri WestPrice Rs 100Call 9867373240PicNimesh DaveBhunja ShakharkandHaryanaBhunja Shakharkand or roasted sweet potato holds all the robust flavours and rustic style of the Haryanvi cuisine The sweet potato is slowly roasted overnight along with whole onions on the dying embers of a wood fire says Milan Gupta head chef at Taftoon The caramelisation of the onion beautifully compliments the sweet potato Like shakharkand pomegranate too grows abundantly in the state and is just as much the hero in this dish Anardana is added to a special mix of spices lending a tangy taste to the sweet potato The final flourishes are amaranth leaves mdash another common Haryanvi produce mdash a long a spiced hung curd dressingWhere Taftoon Bar and Kitchen Naman Centre BKCPrice Rs 319 plus taxesCall 65656100ChikviTripuraTo make the Chikvi only local Tripura ingredients are used Residents commonly consume pork and one of their favourites to make with the meat is Chikvi which is a fragrant stir fry of bamboo shoots and sliced pork The pork and bamboo shoots cooked in a blend of soaked green papaya seeds green chillies ginger turmeric rice flour and fresh lime leaves is succulent in flavourWhere The Westin MumbaiGarden City Goregaon EastPrice Rs 900 to Rs 1000Call 61470000SerraduraGoaWe all know of the layered cake ndash Bebinca as the dessert from the sunshine state Lady Baga at Lower Parel offers a dessert that is a classic Portuguese preparation The dessert is rather simple and comprises layers of crumble condensed milk and whipped cream The textures and simplicity of the dish make it extremely special as does the fact that it can be made from just three ingredients All you need is tea biscuit crumbs cream and reduced milk layered and served chilled Where Lady Baga Kamala MillsPrice Rs 300 plus taxes Call 7777001586Jaee Ki KhichdiHimachal PradeshNishek Jain the owner of 29 says the dish is common in both the Kumaon Valley as well as the Himachals A pahadi dish its easy to make Jaee is the local term for oats Boiled with moong daal and spiced with local herbs in ghee its garnished with poppy seeds locally known as jakhiya While they dont add flavour to the dish they bring an aroma and are commonly used in local dishes The local version says Jain also comes with options of shredded cucumber or shredded radish leaves palakWhere 29 outlets in Malad Kemps Corner and ThanePrice Rs 295 Rs 325Call 7208022929Litti ChokhaBiharThe most famous dish from the region has to be Litti Chokha and home chef Dolly Singh makes an authentic version at her delivery kitchen The Litti is made with sattu roasted gram flour while Chokha is a mash made up of roasted potato tomato and brinjal Back in Bihar its cooked on the ashes of cow dung cake known as goitha While the preparation finds its roots during the war period when they could cook this dish using minimum utensils the techniques are still being followed in the state Where Dolly Singhs TakeawayKitchen Khar WestPrice Rs 1200 for an 8course meal Call 9819038599Mutton Yakhni Jammu and KashmirMumbai might not have a winter to gloat about but that shouldnt you stop from tucking into mutton yakhni which is relished by Kashmiris during snowfall Available at Navi Mumbais Kashmiri restaurant Shikara the dish is prepared in curd along with spices Not only is it tasty but also provides nutritional value to the body and keeps it warm which is why Kashmiris love it in winter The infusion of spices with a dash of ghee is soothing to the palate says owner Ashok MehraWhere Shikara Restaurant Sanpada Navi MumbaiPrice Rs 500Call 40899777Telangana kebabsTelanganaAccording to chef Madhusudhan Prasad of South High this variety of kebab is Telanganas answer to Lucknows meltinthemouth galoutis While setting up the restaurant we made several trips to the state to understand the cuisine And this kebab which is a street food won hands down because of its popularity he says Made with wellpounded minced meat and chefs special garam masala what sets the Telangana kebab from the North Indian variety is the use of curry leaves We use kadi patta powder and pure ghee which makes it rich and sumptuous he addsWhere South High Ground Floor Trade Tower BWing Kamala Mills Senapati Bapat Marg Lower ParelPrice Rs 405Call 65588866Tupula BhaatArunachal PradeshHome chef Gitika Saikia is known for her Seven Sister Popups where she hosts meals that include dishes from the North East based on the festivals and weather The musttry dish she recommends from Arunachal Pradesh is a Tupula Bhaat This preparation is quintessential to the Singpho tribe of state Its also known as Singpho Lahi Saul and is wrapped in Kou Paat leaf and steamed It is best paired with chutney and pork dishes and is usually served on the same leaf that is used to steam the rice just the way the tribe eats it Where Seven Sisters popup by Gitika Saikia of Gitikas PakghorPrice Rs 1000 onwardCall 9820445990ThupkaSikkimIf theres anything that comes second to momos in terms of popularity its the thupka A comforting broth that originated in the eastern part of Tibet it is largely consumed in the eastern part of India including Sikkim According to chef Sunny Punjabi of BKCs Dishkiyaoon the best part about the thupka is that it can be made with whatever fresh ingredients available Vegetables chillies and meat go into it and some stock for the base of soup It can be tweaked for both vegetarians and meat lovers Its generally considered a poor mans food so people prepare it with the previous days leftovers as well he saysWhere Dishkiyaaon The Capital Block G1 Bandra Kurla Complex Road G Block BKC Bandra Kurla ComplexPrice Rs 299Rs 399Call 8291139404Chicken 65Tamil NaduChicken 65 is one dish that resonates with most nonvegetarians in India when theyre looking to eat something spicy and satiating Originating from Tamil Nadu Chicken 65 has found many different variations of recipes and cooking methods The chicken is usually marinated with fine Indian spices along with garlic and ginger It is then stirfried along with curry leaves in a sauce with punchy flavours to give it a fine and smooth glaze While traditionally Chicken 65 is made with bones the version BKC Dive serves it boneless for easier consumption Where BKC Dive Pinnacle Corporate Park BKCPrice Rs 315Call 8655077330Bondas with Mysore MasalaKarnatakaKunal Patkar the chef at Lower Parels Farzi Cafe is as fond of street food as the next person In Mumbai his favourite is the Mysore masala dosa with the spiced mix of beetroot carrot and capsicum So while he picked the bondas from Hyderabad he ensured that they were tossed in the Mysore spices At the cafe it is served with coconut and peanut kut and malgapodiWhere Farzi Cafe Kamala Mills High Street Phoenix and Oberoi MallPrice Rs 325Call 8433942801Malabar Buffalo FryKeralaChef Vinod Garde corporate chef of Sid Hospitality at Pot Pourri prepares the beef in the signature Kerala style where he roasts it with a mix of spices fresh coconut slices and herbs The recipe is easy to nail he tells us We first marinade the beef cubes with spices and vinegar for 30 minutes and then pressure cooker till it whistles It is then sauteacuted in coconut oil and curry leaves till it turns black in colour It never fails to appeal to your senses with its mouthwatering aroma he explainsWhere Pot Pourri Cubic Mall Vasant Vihar Complex Chembur EastPrice Rs 380Call 9699509699Chingri MalaiMalay CurryWest BengalBeloved as it is among Bengalis Chingri malai curry is a misnomer the theory goes that this is more likely a Malay curry Coconut milk is not a commonly used ingredient in the Bengali cuisine and was more likely passed on by travelling traders The dish is a heavenly marriage of prawn and coconut milk enveloped in the flavours of spices and onion paste fried in mustard oil followed by ginger garlic paste and green chillis for a mild hint of heat Vegetarians too can enjoy this party favourite says home chef Rhea Dalal who offers a malai paneer version as wellWhere Euphorhea Kitchen orders to be placed a day in advancePrice Rs 400Call 9820904694Buff Hawaijar ThongbaManipurHome chef Alistair Lethorn who runs Aals Kitchen out of his Madh Island home might be known for his outandout Naga dishes but theres a lot more to his repertoire The Buff Hawaijar Thongba is one such dish I source the smoked buff from Manipur and then cook in hawaijar or fermented soya beans and awa fadigom cilantro leaves which gives it the very special pungent flavour In fact its this combination that makes this dish a special across the state he says adding that the Manipuri spices can be sourced from stores in KharWhere Raheja Exotica Madh IslandPrice On requestCall 7039613392Naga GalhoNagalandBombay Canteen is known to highlight lesser known dishes from across the country and one such dish is from Nagaland called the Naga Galho Galho is essentially a porridge made with Naga sticky rice a local herb called Gajo and Kezai Dui an indigenous salt which helps retain the colour of the greens being boiled It is typically served with a host of different accompaniments depending on the occasion or the tribeWhere Bombay Canteen Kamala Mills Lower ParelPrice Rs 650Call 49666666Misa Maach PooraMizoram Misa Mach Poora is a luscious gourmet dinner in Mizoram Here shrimps are marinated in a spice mix of peppercorns and coriander It is then wrapped in banana leaves and roasted over charcoal It is special to Mizoram because of the dual cooking styles involved in its preparation Prawns are blanched in pepper corn water and then braised inside a banana leaf with mustard oil You can try it at Mondo Fine Dine which is launching a Northeastern menu this month Where Shop No 1 Omkareshwar New Link Road Kandarpada Dahisar WestPrice Rs 650Call 30151968JadohMeghalayaChef James Biaca who runs Pali Hills Kofuku and has good reason to make Jadoh a chefs special at this restaurant Indigenous to Meghalaya it is the signature dish of Khasi cuisine The rice is traditionally soaked in pork blood and cooked with the meatPicPradip DhivarApart from its rich flavours it is also known for its unique colour After blending chillies onions ginger turmeric black pepper and bay leaves we add pieces of fried pork along with red rice The addition of turmeric imparts a rich yellow colour in addition to the red If you are adventurous and love pork this dish is a must try he saysWhere Kofuku 6th floor Suburbia Mall Above Shoppers Stop Linking Road Bandra WestPrice On requestCall 66955105Ker SangriRajasthanKer Sangri a preparation of panchkuti which comprises five different dehydrated vegetables like ker sangri kumthia gunda and babul fhali is only available in Rajasthan It is known for its earthy and rustic flavours and is presented proudly by the maharajs chefs of Rajasthan Ker Sangri comes in the same category as other signature Rajasthani dishes such as dal dhokli gatte ki sabzi and ringna no olo says Rumi Ranji partner at Golden Star Thali It is prepared by soaking all the vegetables overnightYour first heat oil in a thick pan saute ginger garlic paste with some cumin jeera then add sliced and translucent fried onions along with red chilli powder turmeric aamchur powder and salt To create a thick base beaten yoghurt is blended and its served with coriander leaves as garnish he explains At the restaurant it is served few times in a month and daily with the unlimited thali during the ongoing DehatiRasoi Utsav a traditional food festival held every AugustWhere Golden Star Thali opposite Charni Road Station Charni Road EastPrice Rs 450 for 500 gm served along with four bajra rotlasCall 9323120541Kali masi in spicy gravyMadhya PradeshHome chef Anuradha Joshi Medhora who often hosts pop ups to popularise regional cuisine has been experimenting extensively with Kadaknath an Indian breed of chicken local to Jhabua and Dhar districts of eastern Madhya Pradesh Locally called Kalimasi mdash the fowl with black flesh mdash the Kadaknath is considered a premium breed Its either made in spicy curry or is an adaptation of the shikar or hunting recipes as the meat is very gamey Ive done a spicy version which is a hunting recipe of ghee chilli and salt and another in green fresh spices she saysWhere Charoli Food popupsPrice Rs 2800 for twoCall 9833549949DalmaOdishaOdia cuisine uses less oil in cooking and is very nutritional and full of flavours With the combination of lentils and vegetables Dalma is packed with proteins vitamins and minerals making it a very healthy dish also referred to as the king of all vegetarian recipes in Odisha This toor daal dish also contains chopped vegetables like green papaya unripe banana eggplant pumpkin gourd drumsticks etc It is garnished with turmeric mustard seeds and punch phutana cumin seeds mustard seeds fennel seeds fenugreek seeds and onion seedsWhere Star Anise Kitchen Kurla WestPrice Rs 270 portion along with steamed rice must be preorderedCall 25033030Moong dal ka chillaChhattisgarhThe moong ka chilla which is loaded with vitamins and minerals is a great source of protein Its a combination of soaked moong which is pureed with seasoning and additions can be made according to ones liking Executive chef Amit Bajaj suggests that these can range from caramelised onions to sundried tomatoes or even olives and jalapenos Its a healthy option to replace the usual besan chilla and is perfect for breakfast or a snackWhere Glocal Junction Mouya Bluemoon Building Veera Desai Industrial Estate Andheri WestPrice Rs 325Call 30149955Catch up on all the latest Mumbai news crime news current affairs and also a complete guide on Mumbai from food to things to do and events across the city here Also download the new midday Android and iOS apps to get latest updates