29 Most Unique Dishes from 29 States- Part I

Dham is a traditional food of India ,vegetarian festive dish of Himachal Pradesh. It is a midday meal prepared on auspicious occasions, festivals, weddings and other religious celebrations. Traditional Dham is served to people in Himachal on all such occasions, typically on the floor in pattals. Himachali food has a unique aroma and taste due to the use of large amounts of yogurt and spices like chilies, cardamom, cinnamon, turmeric and coriander powder. The food is usually cooked in mustard oil and on low flame. As the availability of vegetables is a problem in the hilly and cold region, traditional dham does not have any vegetable food in it and most of the dishes are prepared from various lentils and dairy products like curd, ghee, buttermilk, paneer (curd). The dishes served in Himachali dham vary from one district to another.

Rajasthani food is one of those rare food that boasts an endless plate with an abundance of dishes; from spicy drinks to spicy starters, delicious sabzis and crusty bread along with the added delights of chutneys, achars, papad and chhach. Don't forget the delicate desserts and rich crunchy treats that will melt in your mouth instantly! Dal bati churma is synonymous with Rajasthan; known for its crispy batis dipped in ghee along with spicy daal and sweet churma. This delicious dish is prepared from different dals like Chana dal, Mung dal, Urad dal etc.

Makki di Roti and Sarson da Saag are a staple food in North India, especially in the state of Punjab. This traditional Indian dish may not look very appealing at first glance, but it has an authentic taste and is rich in nutritional values. Top it off with a glass of lassi and you have the perfect combination for a healthy and filling lunch. A classic Punjabi dish Best had with some white butter, jaggery or honey.This winter special combination makes everyone drool in winters.

Misal pav is a popular dish from Maharashtra. It consists of a missal and a pav. The final dish is topped with farsan or sev, onion, lemon and coriander. It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and as a complete meal. It is sometimes eaten with yogurt to reduce the spice. Although it is a breakfast food, Maharashtrians enjoy it during the day.

Dhokla is a vegetarian culinary dish that originates from the Indian state of Gujarat and parts of the adjoining states. Although it is a Gujarati delicacy, it is commonly served in other parts of India as well. It is made from fermented dough obtained from legumes such as chickpeas, pigeon peas and urad, and rice. This traditional dish is prepared with gram flour and chana dal. In addition, it is a relatively easy recipe that can be prepared quickly in half an hour. Dhokla paired with some chilli paste and chutney makes a perfect snack to enjoy with friends while chatting.