Every Indian state has a signature dish: Bihar has litti chokha, Punjab has sarson da saag with makki di roti, Kerala has the sadya feast, West Bengal has macher jhol and rasgulla, and Maharashtra has vada pav. The tables below list well-known dishes for all 28 states and the union territories. Last checked October 2026.
How we chose these dishes
Different websites pick different “famous” dishes for the same state, and some lists include rare tribal dishes that very few readers have tasted. We cross-checked a state-wise list from Swiggy’s blog and Veena World with widely known regional cuisine, and we kept dishes that are commonly served in the state, appear in many lists, or are strongly linked to its name. Where a state has several famous dishes, we list two or three. Food habits vary within a state, so this is a starting point and not a final ranking.
Quick facts
| Item | Detail |
|---|---|
| States covered | 28 states |
| Union territories covered | 8 |
| Most-listed vegetarian dishes | Litti chokha, Dal baati churma, Dhokla, Idli sambar |
| Most-listed seafood dishes | Goan fish curry, Macher jhol, Masor tenga |
State-wise famous food of India
| State | Famous dishes | About the dish |
|---|---|---|
| Andhra Pradesh | Pulihora, Gongura pachadi, Pesarattu | Tamarind rice, sour sorrel chutney and a green moong dosa |
| Arunachal Pradesh | Thukpa, Apong (rice beer, traditional) | Thukpa is a noodle soup shared with nearby Himalayan areas |
| Assam | Masor tenga, Khar | Tangy fish curry and a raw-papaya dish cooked with an alkaline filtrate |
| Bihar | Litti chokha | Roasted wheat balls with mashed vegetables |
| Chhattisgarh | Chila, Farra | Rice-flour pancakes and steamed rice dumplings |
| Goa | Fish curry rice, Vindaloo, Bebinca | Coconut and kokum curries; layered dessert |
| Gujarat | Dhokla, Khandvi, Thepla | Steamed gram-flour snacks and spiced flatbread |
| Haryana | Bajra khichdi, Kadhi pakora, Lassi | Winter millet dish and curd-based items |
| Himachal Pradesh | Siddu, Dham | Steamed stuffed bread; festive lentil meal |
| Jharkhand | Dhuska, Litti chokha | Fried rice-lentil bread; also shared with Bihar |
| Karnataka | Bisi bele bath, Mysore pak, Masala dosa | Spicy lentil rice and a ghee sweet |
| Kerala | Sadya, Appam with stew, Malabar biryani | Banana-leaf feast and coconut-based dishes |
| Madhya Pradesh | Poha-jalebi, Bhutte ki kees, Dal bafla | Indore breakfast and corn dish |
| Maharashtra | Vada pav, Misal pav, Puran poli | Mumbai street snack, spicy sprout curry, sweet flatbread |
| Manipur | Eromba, Singju | Fermented-fish chutney and a salad |
| Meghalaya | Jadoh, Dohneiiong | Khasi rice-and-pork dish; black sesame pork curry |
| Mizoram | Bai, Vawksa rep | Boiled vegetable stew; smoked pork |
| Nagaland | Smoked pork with bamboo shoot, Axone | Fermented soybean (axone) is widely used |
| Odisha | Pakhala bhata, Dalma, Chhena poda | Fermented rice, lentil-veg stew, baked cheese dessert |
| Punjab | Sarson da saag with makki di roti, Butter chicken, Lassi | Winter staple and a dish made popular worldwide |
| Rajasthan | Dal baati churma, Gatte ki sabzi, Laal maas | Baked wheat balls with lentils; gram flour curry |
| Sikkim | Momos, Thukpa, Gundruk | Steamed dumplings, soup and fermented leaf soup |
| Tamil Nadu | Idli sambar, Chettinad chicken, Pongal | Breakfast staples and spicy Chettinad cuisine |
| Telangana | Hyderabadi biryani, Haleem, Sarva pindi | Dum biryani and Ramzan stew |
| Tripura | Mui borok, Berma | Cuisine of Tripuri people with fermented fish |
| Uttar Pradesh | Galouti kebab, Tunday kebab, Petha | Lucknow kebabs, Agra sweet |
| Uttarakhand | Kafuli, Aloo ke gutke, Bal mithai | Spinach curry; spiced potatoes; Almora sweet |
| West Bengal | Macher jhol, Rasgulla, Mishti doi, Kosha mangsho | Fish curry and sweets from Kolkata |
Union territories and their food
| Union territory | Famous dishes | About the dish |
|---|---|---|
| Andaman and Nicobar Islands | Fresh seafood preparations | Fish and coconut-based curries |
| Chandigarh | Chole bhature, Amritsari-style kulcha | Punjab-style street food |
| Delhi | Chaat, Parathe wali gali parathas, Butter chicken | Old Delhi street food |
| Jammu and Kashmir | Rogan josh, Yakhni, Kahwa | Wazwan dishes and saffron tea |
| Ladakh | Thukpa, Momos, Butter tea | Himalayan food shared with Tibet |
| Lakshadweep | Tuna dishes, Coconut-based curries | Island seafood |
| Puducherry | Seafood and French-influenced bakes | Blend of Tamil and French influences |
| Dadra and Nagar Haveli and Daman and Diu | Undhiyu, Seafood | Gujarati and coastal food |
Food by region
North India
Wheat-based breads, dairy and tandoor cooking are common. Think of Punjab’s makki di roti, Delhi’s chaat, Uttar Pradesh’s kebabs and Kashmir’s wazwan feasts.
South India
Rice, coconut and tamarind rule the plate. Idli, dosa and sambar from Tamil Nadu and Karnataka, the Kerala sadya and Andhra’s spicy curries stand out.
East and North-East
Fish, rice and sweets dominate Bengal and Odisha. The North-East uses smoked meat, bamboo shoot and fermented foods.
West India
Gujarat leans vegetarian and sweet, Maharashtra has strong street food, and Goa is known for seafood and Portuguese-influenced dishes.
Dishes often confused
| Dish | Common mix-up |
|---|---|
| Hyderabadi biryani | Belongs to Telangana, not Andhra Pradesh, though both states are known for spicy biryani. |
| Litti chokha | Both Bihar and Jharkhand claim it; Bihar is the more common association. |
| Rasgulla | Both West Bengal and Odisha say they originated it. The Geographical Indications (GI) registry has granted a GI tag to each state’s version, Banglar Rosogolla and Odisha Rasagola. |
| Momos | Linked to Sikkim, Ladakh and the wider Himalayan belt; also a street food across the country. |
| Butter chicken | Often tied to Delhi and Punjab; both are credited in different stories. |
Dishes with a GI tag
India’s Geographical Indications registry has recognised many food items with a link to one place. Banglar Rosogolla (West Bengal) and Odisha Rasagola are two well-known examples. The registry also covers products like Tirupati laddu, Bikaneri bhujia and Dharwad pedha. Check the official GI registry if you need the exact list or registration year for an exam answer, because we have not copied the full list here.
Tips for food travellers
- Eat the local breakfast. Poha in Indore, idli in Chennai and kachori in Rajasthan are great ways to start.
- Look for the dish at the place it came from. Lucknow for galouti kebab, Kolkata for rasgulla, Agra for petha.
- Ask about spice levels, especially in Andhra, Chettinad and the North-East.
- Vegetarian and non-vegetarian options differ widely across states, so confirm before ordering.
India’s food map is huge, and one dish can never sum up a state. Use this list to plan what to try, and treat it as a starting point for your own food trail.
Frequently Asked Questions (FAQ)
What is the famous food of Bihar?
Litti chokha is the best-known dish of Bihar. It is a roasted wheat ball served with mashed vegetables.
What is the famous food of West Bengal?
Macher jhol (fish curry) and rasgulla are the most famous. Mishti doi and kosha mangsho are also popular.
Which state is famous for dal baati churma?
Rajasthan is famous for dal baati churma.
What is the famous dish of Kerala?
The sadya, a vegetarian feast on a banana leaf, is Kerala’s best-known meal. Appam with stew is another favourite.
Which state is known for dhokla?
Gujarat is known for dhokla, a steamed gram-flour snack.
