Beyond Naan & Dal Makhni: Lesser-known dishes across Indian culinaryscape

Steering away from the tikkas, dosas, and butter chickens, the international food guide TasteAtlas in their ‘catalogued section’ has identified dishes that aren’t necessarily the most common beyond the communities that consume them. Picture shukto, chenna poda and bharwan karela. From the pristine Konkan coast to the rugged mountains of Himachal Pradesh, here are some dishes less known that accurately showcase the rich culinary diversity of Indian cuisines.

The kheer without a nameWhat: Benaami KheerRegion: Uttar Pradesh
Benaami Kheer, from the Royal kitchens of erstwhile Awadh, is called so because apparently, the chefs or khansamas didn’t want to reveal the secret ingredient of the dish. Garlic! While it might sound audacious, the trick lies in ensuring that the pungency of garlic is removed through balancing in alum water. This milk-based dish is primarily made with rice or vermicelli.

All the way from the mountainsWhat: SidduRegion: Himachal Pradesh
One of the most well-known- dishes among the people of Himachal Pradesh is siddu. A traditional, steamed and stuffed bread, typically made from wheat flour and accompanied by ghee or a chutney, carries with it a rich culinary heritage. The filling and spices vary based on personal preference and regional variations. A walnut filling is the most popular. Siddu is said to have originated in the time of nomadic shepherds, and is now an integral part of the local cuisine.

Cookies so pretty, you don’t want to eat them
What: AchappamRegion: Kerala
The pretty on the eyes, achappam or rose cookie is a signature dish from Kerala, particularly popular during Christmas. These deep-fried, sweet and crunchy cookies are made from a rice flour-coconut milk batter. The intricate shape is all thanks to the use of patterned iron moulds that are crucial in making this snack. The story goes that it’s the Dutch who brought the recipe to the subcontinent.

Bengalis’ beloved
What: ShuktoRegion: West Bengal
If don't judge a book by its cover had a dish, it would be shukto. This simple looking dish with complex flavours and ingredients is a traditional Bengali dish. Typically served at the start of a meal, this comes with a variety of vegetables. One of the distinctive features is the use of bitter ingredients but despite the bitterness, shukto is balanced with a touch of sweetness from ingredients like milk. It’s comforting, great on the gut, and oh-so-delicious with steamed rice.

Konkan's delightful goodie
What: Patoleo or PatoliRegions: Goa, Maharashtra, Karnataka
Patoleo or patoli, is a turmeric leaf-wrapped sweet treat from the Konkani community. Also consumed by Goan Christians during festivals, it’s a steamed dish made by wrapping a rice-coconut-jaggery filling in turmeric leaves. It's the leaves that impart a subtle fragrance, flavor and medicinal properties to the dish. This is usually consumed during Hindu and Christian festivals, primarily in the Konkan region.