​5 lesser-known and exotic Indian dishes one must try​

India is full of dishes that don’t always make it to restaurant menus but leave a lasting impression if you’re lucky enough to try them. These aren’t your usual butter chickens and dosas – they’re the quirky, bold, and deeply regional stars of Indian kitchens. Some look unusual, some taste intense, and some are simply forgotten classics. But every one of them tells a story, carries tradition, and delivers something your tastebuds probably haven’t seen coming. If you’re up for something a little different, these five are worth a try at least once—maybe more.

Silkworm pupae might sound a bit out there, but in Assam, Eri Polu is comfort food for many. It’s made from the pupae left behind after silk is extracted, then cooked with herbs, spices, and sometimes soft chunks of pumpkin. The flavour’s earthy, a little nutty, and surprisingly tasty once you get past the idea. It’s packed with protein and shows how nothing goes to waste – a smart, age-old way of cooking that’s both thoughtful and delicious.

Wrapped in a banana leaf and steamed to perfection, this Parsi dish is a celebration of flavour and technique. A fillet of fish is coated in a green chutney made of coriander, coconut, mint, and a dash of vinegar, then bundled up and steamed till flaky. It’s light, fragrant, and doesn’t need oil-heavy frying to impress. Bonus? The method locks in nutrients and keeps the fish incredibly moist.

Ragi Mudde is a soft, round ball made from finger millet flour and hot water, no fancy seasonings, just pure goodness. Usually it’s eaten with spicy sambar or mutton curry and is one of the most grounding, wholesome meals in South India. Ragi is full of calcium, iron, and fibre, making it great for your bones and digestion. This dish may look simple, but it’s deeply satisfying and keeps you full for hours.

Think fresh corn, grated and slow-cooked with milk and ghee until it turns soft and creamy. A quick tadka of mustard seeds and green chilli goes in, and that’s Bhutte Ka Kees — a monsoon favourite from Indore. It’s sweet, slightly spicy, and incredibly comforting. Easy on the stomach, naturally gluten-free, and full of fibre and antioxidants from the corn. The ghee isn’t just for flavour, it also helps your body absorb nutrients better. It’s rich without being heavy – perfect for a rainy day.

This lesser-known gem uses oil extracted from wild apricot kernels, called chulli. The oil is smoky, fragrant, and gives the pickle an unusual, almost nutty flavour. It’s often mixed with local greens, garlic, or even meat. Apart from the punch of flavour, chulli oil is believed to help with joint pain and digestion. You’ll find it in remote villages, tucked away in jars that smell like mountain air and smoky kitchens.