From Kashmir to Tamil Nadu: 5 hidden culinary gems of India

Explore Indian cuisine beyond popular classics

The extensive diversity of Indian cuisine means that there are no fixed characteristics and its taste, texture and method of preparation change from region to region. However, much like India's diverse culture and traditions, many regional dishes also do not receive the recognition they deserve. To bring these hidden gems into the spotlight, here are five incredible dishes that stand out in their own right.

Whenever the topic of Indian food comes up, people across the country take great pride in celebrating its rich flavours, aromatic spices, and incredibly diverse, just like the nation itself. From dals to chutneys, Indians have an undeniable love for their cuisine. No matter where they go, their food travels with them carrying the taste of home in every bite.

Just like any diverse nation, India’s cultures, traditions, places, and even people often face unequal representation. The same holds true for its cuisine. Whenever Indian food is discussed, names like paneer tikka, dal makhani, chole bhature, pao bhaji or for the sake of diversity, idli and dosa dominate the conversation. Yet, beyond these well-known favourites, countless regional dishes remain hidden treasures, unfamiliar beyond their place of origin but deeply cherished as comfort food by those who grew up with them. Each dish carries stories, memories and flavours that deserve to be celebrated.

Here are five incredible dishes that deserve a shoutout, not just for their uniqueness, but for being absolutely awesome in their own right.

Chaman Qaliya, Kashmir

The state of Jammu & Kashmir especially the Kashmir valley is known for its elaborate non-vegetarian cuisine featuring lamb, chicken, and fish, with signature dishes like the flavourful Rogan Josh and creamy chicken Yakhni. However, the union territory is not limited to just meat. It also has its own version of paneer curry, Chaman Qaliya.

This creamy, saffron-tinged cottage cheese dish holds a special place among Kashmiri Pandits and is especially cherished during the festival of Shivratri, known as Herath in Kashmiri. Prepared without onion or garlic, Chaman Qaliya is a true vegetarian delight, often made in Kashmiri homes when craving a rich, meat-free feast. While fresh milk and saffron lend it a luxurious texture, it is the infusion of aromatic whole spices like fennel and cardamom that makes this dish truly heavenly.

Chainsoo, Uttarakhand

Another hidden gem that has remained in the shadows is Chainsoo, a dish from the Himalayan state of Uttarakhand. A cherished Pahari dish, Chainsoo is made from protein-rich black gram (urad dal), known for providing warmth and energy, especially in cold weather. Traditionally paired with boiled rice called Baadi, this dish stands out for its distinctive aroma, a result of its unique preparation method. To add a touch of tanginess, locals in Uttarakhand enjoy it with fresh coriander or homemade pickles.

Bollywood actress Tripti Dimri, recently seen in Animal and Bad Newz, revealed in a podcast with Ranveer Allahbadia that after long days, she finds comfort in a steaming bowl of Chaunsa, a dish deeply rooted in the flavours of her home.

 Rameswaram Pocket Rice, Tamil Nadu

From Uttarakhand, step into the heart of southern India, Tamil Nadu. When representing this state, popular South Indian dishes like Idli, Vada, Sambhar, and Dosa often take centre stage, especially in the breakfast spread.

However, tucked away in the vibrant streets of Tamil Nadu is a lesser-known yet delightful dish, Rameswaram Pocket rice. Served on a banana leaf, this simple yet flavorful delicacy is crafted from coconut rice milk, making it a sought-after street food for lunch. Born out of necessity, it takes its name from the sacred town of Rameswaram, where it originated, carrying with it the essence of tradition and local taste.

Known for its distinct smoky flavour, Rameswaram Pocket Rice acquires a subtle burnt banana leaf essence after being left under the sun. This unique taste sets it apart, adding depth to its coconut-infused simplicity.

Typically served with a variety of side dishes like spiced curry, podi manga, boiled egg, raw mango pickle, or flavorful meat, this humble yet hearty dish becomes a complete meal in itself.

Pasa, Arunachal Pradesh

In the northeast, where the sun rises first, Arunachal Pradesh has its share of unique delicacies, one of which is the traditional fish soup known as Pasa.

Made with raw fish, chilies, and aromatic herbs, this soup carries a deep, earthy flavour, reflecting its close ties to nature. The fresh minced fish is blended with key ingredients like garlic, ginger, and chili, creating a bold and spicy taste.

Legend has it that this spicy and flavorful soup was once a wartime staple, prepared by soldiers who needed to satisfy their hunger without revealing their hideouts by cooking an elaborate meal.

Its distinct greenish colour comes from the juice of a local leaf called Ooriam, enhancing both its colour and taste. A true delight for anyone looking to experience the flavours of Tawang, Pasa is a dish that embodies the essence of Arunachal Pradesh’s rich culinary traditions.

Malaiyo, Uttar Pradesh

Uttar Pradesh is not just the most populous state in the country, it is also renowned for its rich spiritual heritage, reflected in cities like Ayodhya, Varanasi, Mathura, and Vrindavan, its royal grandeur seen in Agra and Lucknow, and its chaotic yet vibrant atmosphere, a true reflection of India’s bustling energy. For those who step inside, it offers a sensory experience like no other. This is reflected in the state’s food also.

A fitting way to conclude this journey is with Malaiyo, a delicate milk-based dessert savored during winter in parts of Uttar Pradesh and Bihar.

Also known as Makhan malai or nimish, this fluffy dessert, which looks like thick soap suds, is available during the winter months from November to February. It is especially popular in Varanasi, a city known not only for its spiritual significance but also for its delicious street food, including aaloo tikki chaat, kachori chana, and tamatar chaat.

This light and airy milk foam dessert is traditionally served in earthen pots of different sizes. Since it is full of tiny air bubbles, Malaiyo has a soft and uneven texture that melts easily in the mouth.

Topped with chopped almonds, pistachios, sugar, and cardamom this winter treat is loved in Varanasi, Kanpur, and the state capital, Lucknow.

These food delicacies represent the vast array of options available to Indians when exploring regional cuisines across the country. They are not just meals to satisfy hunger, they are a source of comfort and a deep connection to the people and cultures of these regions. Made with love and passion, these dishes shape Indian cuisine into what it truly is a love letter to tradition flavour and the joy of a fulfilled appetite.