Tilkut From Bihar: this sweet is made of grounded till or what is more popularly known as sesame seeds
Shorshe Baata Illish From West Bengal: Comprising of Hilsa fish cooked in a gravy of grounded mustard seeds, this delicious dish
Undhiyu From Gujarat: symbolises the traditional method of cooking the dish upside down underground in earthen pots that are fired from above
Lyodur Tschaman From Kashmir: means yellow, which is indicative of the turmeric used in this gravy, while Tschaman stands for cottage cheese
Alu Vadi From Maharasthra: It's a delicate preparation brimming with tang and taste, that's actually made in various other parts of India
Kori Gassi From Karnataka: It's a spicy, fiery chicken curry, with the added mild sweetness of coconut
Bafauri From Chattisgarh: The primary ingredient in this light dish is that of steamed Chana Dal, with seasonal vegetables
Idiyappam From Kerala: This speciality snack is made from rice flour or idiyappam flour, which is pressed into the form of noodles
Doh Khlieh From Meghalaya: This dish is quite the wholesome meal even by itself