Explore the diverse flavors of India with our regional delicacies. Each recipe brings the unique taste of different regions while adhering to the sattvic principles of the Hare Krishna diet, excluding onion and garlic. This page provides a variety of dishes that reflect the rich culinary heritage of India.
Using This Page
When preparing a meal, choose a variety of regional delicacies to offer a diverse and flavorful dining experience. Experiment with different recipes to create a meal that celebrates the culinary traditions of India’s various regions, ensuring a satisfying and enjoyable experience for your guests.
North Indian
- Rajma: Kidney beans cooked in a spiced tomato gravy, a popular North Indian dish.
- Chole: Chickpeas simmered in a tangy and spicy gravy, often served with rice or bread.
- Aloo Gobi: Potatoes and cauliflower cooked with spices and herbs.
- Baingan Bharta: Roasted eggplant mashed and cooked with tomatoes and spices.
- Palak Paneer: Paneer cubes cooked in a spinach-based gravy.
- Paneer Butter Masala: Paneer cubes simmered in a creamy tomato gravy, a popular dish.
South Indian
- Sambar: A tangy and spicy lentil soup with vegetables, often served with rice or idli.
- Rasam: A spicy and tangy soup made with tamarind, tomatoes, and spices.
- Avial: A mixed vegetable curry made with coconut and yogurt, a traditional Kerala dish.
- Pongal: A comforting rice and lentil dish flavored with black pepper and ghee.
- Lemon Rice: Rice flavored with lemon juice, curry leaves, and spices.
- Coconut Rice: Rice cooked with grated coconut, spices, and curry leaves.
East Indian
- Bengali Khichuri: A comforting dish made with rice, lentils, and vegetables, seasoned with spices.
- Bhapa Doi: A steamed yogurt dessert, lightly sweetened and flavored with cardamom.
- Panta Bhat: Fermented rice served with a variety of accompaniments, a traditional Bengali dish.
- Shukto: A bitter and sweet vegetable stew, often served as the first course in Bengali meals.
- Chorchori: A mixed vegetable dish cooked with panch phoron (a blend of five spices).
- Mishti Doi: A sweetened yogurt dessert, a staple in Bengali cuisine.
West Indian
- Gujarati Undhiyu: A mixed vegetable dish cooked with spices and coconut, a specialty of Gujarat.
- Rajasthani Gatte: Gram flour dumplings cooked in a spiced yogurt gravy, a Rajasthani delicacy.
- Goan Coconut Curry: A coconut-based curry made with vegetables and spices, a staple in Goan cuisine.
- Puran Poli: A sweet stuffed flatbread made with jaggery and chana dal, popular in Maharashtra.
- Thepla: A spiced flatbread made with whole wheat flour and fenugreek leaves, a Gujarati favorite.
- Dhokla: Steamed savory cakes made from fermented rice and chickpea batter, often served with chutney.
Central Indian
- Dal Bafla: A traditional dish from Madhya Pradesh, consisting of wheat dough balls cooked and served with dal.
- Bhutte Ka Kees: A savory grated corn dish cooked with milk and spices, a specialty of Indore.
- Sabudana Khichdi: A popular fasting dish made with tapioca pearls, potatoes, and peanuts, ideal for breakfast.
- Poha: Flattened rice cooked with spices, peanuts, and curry leaves, often served as a breakfast dish.
- Jowar Roti: Gluten-free rotis made from sorghum flour, providing a nutritious bread option.
- Baigan Bharta: Roasted eggplant mashed and cooked with tomatoes and spices, popular in Madhya Pradesh.
Mumbai (Bombay) Delicacies
- Pav Bhaji: A spiced vegetable mash served with buttered bread rolls, a popular street food in Mumbai.
- Vada Pav: Spiced potato fritters sandwiched in a bread roll, often served with chutney.
- Bhel Puri: A savory snack made with puffed rice, vegetables, and tangy tamarind sauce.
- Sev Puri: Crispy puris topped with potatoes, chutneys, and sev (crunchy noodles).
- Misal Pav: A spicy sprouted bean curry served with bread rolls, garnished with farsan (crispy snacks) and lemon.
- Dabeli: A spiced potato filling stuffed in a bread roll, garnished with pomegranate seeds and peanuts.
- Kanda Batata Poha: Flattened rice cooked with potatoes, peanuts, and curry leaves, often served as a breakfast dish.
- Ragda Pattice: Potato patties served with a spicy white pea curry, garnished with chutneys and onions.
- Batata Vada: Spiced potato fritters, often served with chutney or in a bread roll (vada pav).