Indore's night markets have made Madhya Pradesh a street-food destination. Explore MP's cuisine and make bhutte ka kees, a creamy grated-corn snack, to end our series.
Sikkim's food blends Nepali, Lepcha, Bhutia and Tibetan traditions. Explore Himalayan cuisine and make juicy homemade momos with a fiery tomato-chilli chutney.
Himachali food is slow-cooked, yoghurt-rich and made for mountain winters. Discover the traditional dham feast and make madra, chickpeas simmered in spiced yoghurt.
Naga food uses little oil and few spices, relying on smoke, fermentation and fiery king chillies. Discover Nagaland's cuisine and cook smoked pork with bamboo shoot.
Assamese food is simple, fresh and full of sour, herby flavours. Explore the cuisine of the Brahmaputra valley and make masor tenga, a light and tangy fish curry.
Lucknow's Nawabs turned slow cooking into an art. Explore Awadhi cuisine and dum pukht, and make the legendary galouti kebab that melts in your mouth.
Bihar's food is rustic, wholesome and built on sattu, mustard oil and smoke. Explore Bihari cuisine and make its most famous dish: litti chokha.
Odisha's food is gentle, wholesome and deeply tied to the Jagannath temple at Puri. Explore Odia cuisine and make dalma, the much-loved dal cooked with vegetables.
Andhra food is famous for its heat, its pickles and its love of tang. Explore Andhra cuisine and make pesarattu, a protein-rich green moong dosa, with ginger chutney.
