india’s underrated cuisine
Last Thoughts: The Joy or Eat in the Streets
Eating street food means more than just filling hunger; it’s about recognizing variety, supporting communities, and appreciating the simple pleasures of everyday cuisine. It tells us that great cuisine does not have to be expensive and fancy; it simply needs to be prepared with love, presented warmly, and savored with an open mind.
So, the next day you stroll by a street cart, don’t pause. , take a bite, & lets your taste buds explore. But some of the world’s best dishes are prepared by street chefs rather than in five-star restaurants.
India is a place of numerous cultures, languages, and traditions, and food exemplifies that diversity like nothing else. With the coast line to the alpine plateaus, each region has a distinct personality influenced by geology, climate, and history. Let’s take a savory trip through some of India’s most undervalued cuisines that deserve to be on every foodie’s plate.
1. Assamese Cuisine: Subtle, Seasonal, & Soulful
Assam, placed in the northeast, is known to have light, aromatic cuisine that is based on vegetables in season. Unlike the powerful spices associated with northern Indian cuisine, Assamese meals use few ingredients, allow the natural taste of vegetables, herbs, or meats to emerge.
“Khar” is a traditional meal made of raw papaya, pulses, & an alkaline extract in sun-dried banana peels. “Masor Tenga” is another must-try, a zesty fish curry in tomatoes and elephant apple.
Assamese cuisine emphasizes balance not too greasy, no too spicy — and frequently employs fermentation and smoke to create unique textures and aromas.
2. Konkani Cuisine: The Coastal Wonder You’ve Missed.
Konkani cuisine, which stretches along coasts of Maharashtra and Goa, is a seafood lover’s heaven. While Goan delicacies like shrimp balchão and vindaloo are famous, Maharashtrian Konkani meals is mostly unknown.
Spices such as kokum, tamarind, or fresh coconut define the flavors. “Sol Kadhi,” a pink drink made from kokum & coconut milk, is a both a digestive or a palate cleanser. Dishes such as “Bangda Fry” (spicy mackerel shallow-fried) and “Kolambi Bhaat” (prawns cooked in spice rice) have a strong taste without the use of heavy cream or gravies.
Konkani dish is clean, energetic, and perfect for individuals who like tangy and fresh to rich and heavy.
3. Malvani Cuisine – Fiery, Flavorful, and Forgotten
Malvani cuisine, from the Konkan region of Maharashtra, deserves more attention. It’s known for its intense heat, rustic textures, and bold masalas.
Malvani chicken curry or “Kombdi Vade” is a perfect example — a fiery red gravy paired with fluffy rice vadas (fried puris made from rice flour). “Bombil Fry” (Bombay duck fish fried crisp with semolina) is another gem for seafood fans.
What makes Malvani food special is its homemade spice blends, often pounded by hand and passed down through generations. It’s hearty, honest food — made for those who like a kick on their tongue.
4. Bihari Food: Beyond Litti Chokha
Most people link Bihari food and Litti Chokha, which is an amazing staple, and the state has much more to offer. ** Bihari cuisine is diverse and earthy, with influence from neighboring Bengal, Nepal, & Uttar Pradesh.
The “Champaran meat”, cooked slowly in earthen pots with garlic, mustard oil, & whole spices, is a spicy treat that rival any mutton dish in the country. “Thekua,” a jaggery-sweetened fried biscuit, demonstrates the state’s skill of desserts.
Bihari cuisine highlights smokey, slow-cooked tastes, often with a rustic appeal that is both nostalgic and healthful.
5.Coorgi Cuisine – Warrior Food from the Western Ghats
The Coorgs (Kodavas) of Karnataka have a cuisine as unique as their identity. Their food features pork, wild game, and foraged greens — deeply rooted in the region’s forested landscape.
“Pandi Curry”, or Coorgi pork curry, is their crown jewel. Made with dark roasted spices and Kachampuli (a local souring agent made from a wild fruit), it’s tangy, rich, and unforgettable. Paired with akki rotti (rice rotis) or steamed rice, it’s comfort food at its finest.
Coorgi cuisine is bold, earthy, and deeply regional and a great way to explore Karnataka beyond dosas and idlis.
6. Garhwali and Kumaoni (Uttarakhand) Cuisine: Himalayan Simplicity
Uttarakhand’s Garhwal and Kumaon areas offer simple, nutritious food that’s suited to the steep terrain. These dishes are made from grains like millet and lentils, as well as herbs that are available locally.
“Kafuli”, a spinach-based currying done with rice or wheat paste, is both flavorful and nutrient-rich Spiced
potatoes served in puri and roti are a local delicately known as “Aloo ke Gutke”. “Chainsoo” and “Dubuk” is smokey lentil stews never to be missed.
These recipes are rarely encountered outside of the state, yet they show a strong connection to the land and the environment, making them great for anyone seeking heartfelt and sustainable eating.
7. Telangana Cuisine: The Spicy Underdog.
Telangana’s culinary character, so but often eclipsed by Andhra cuisine, is distinct & fiery. It’s important to consider texture, technique, or local flavor as addition to heat.
Try “Sajja Roti” (created from pearl millet) with “Gongura Mutton,” a spicy curry that includes sour gongura leaves. Telangana also has distinctive foods, such as “Sakinalu,” a crisp spiral snack served during festivals.
This cuisine celebrates the Deccan plateau’s robust elements, including millet, tamarind, red chiles, and native greens. It’s about time Telangana received the focus it deserves.
8. Meghalayan Cuisine: Tribal, Minimal, and Magnificent.
Meghalaya is often forgotten in the Indian culinary narrative, although its cuisine is high in meat, fermentation, and foraged food items. The Khasi or Garo tribes have distinct cuisine cultures that often revolve around pig, bamboo shoots, & wild plants.
“Jadoh” is a Khasi delicacy that consists of rice and pork cooked with blood & spices. Garo foods like “Nakham Bitchi” (fermented fish a soup) highlight the region’s distinct flavors and preservation techniques.
It’s food that links you to tribal customs & ancient ways of life, providing something completely unique from the norm.
Why These Cuisines Deserve a Spotlight
India’s food sector is frequently dominated by restaurant-style dishes. But it’s time to explore and celebrate India’s hidden kitchens, that is nestled away in villages, coastal towns, or forest hamlets.
These cuisines are usually:
Healthier, with fewer oil and more pure foods
Sustainable, utilizing local and seasonal produce.
Culturally filled with stories, customs, and history
Surprisingly inexpensive and easy to prepare at home.
Supporting regional cuisines not only preserves culinary traditions, but also broadens our own culinary horizons. The next time you’re tempted by a buttery chicken meal, pause and consider: what else does India taste like?
Final Bite: An Invitation to Explore
India’s underrated cuisines are not hidden — they’re just waiting for curious palates to discover them. As Palate Explorer, let’s go beyond the obvious, dive into the unknown, and find the flavors that are quietly simmering across the nation.
Because real India isn’t just in five-star menus — it’s in the spice-laden kitchens of grandmothers, the smoke-filled lanes of street vendors, and the earth-scented meals of regional homes.
Stay curious. Eat regional. Explore India, one plate at a time.