Goan cuisine- Vindaloo

Vindaloo is a spicy hot curry dish from Goa made with coconut vinegar and lots of hot red chilli pepper. `Vinho de Alho' is an old Portuguese pork preserve in Vinho(red wine vinegar) cooked with a lot of Alho, the garlic. With time the dish ivolved with south Indian west coast cooking spices and evolved into traditional Vindaloo. It is evolving again into `modern Vindaloo'.

Madhya Pradesh cuisine-Poha

Super light and super healthy cuisine which is fondly eaten in all the parts of our country is given to India by Madhya Pradesh. Poha is made with flattened rice along with well-cooked onions, tomatoes and is best savoured with green chillies, curry leaves and a bit of lemon.A great bowl of Poha can be enjoyed in all the parts of Madhya Pradesh. 

Karnataka cuisine- Bisi bele bath

Bisi bele bath is a traditional Karnataka food that is prepared in almost every kannadiga's home. The authentic recipe is a no onion and no garlic recipe. It is a popular dish among vegetarian folks who do not eat onion and garlic.Instead of onions, fresh coconut or poppy seeds or dry coconut is used. Bisi bele bath is dal and rice cooked together with tamarind and spice powders. It tastes best when seasoned in ghee and served hot.

Andhra Pradesh cuisine-Hyderabadi Biriyani

Hyderabadi biriyani is a form of biriyani from Hyderabad. It is prepared in the form of kachay gosht ki biriyani and dum ki biriyani. The ingredients are basmati rice, goat or chicken meat, yogurt, onion, spices, lemon, saffron, coriander leaves and fried onions which is used as garnish.The biriyani is usually served with dahi chutney(yogurt, mint and onion)

Tamil Nadu cuisine-Uttappam

Uttapam is a dish very similar to the dosa, and is a specialty of Tamil Nadu food. It is made by grinding the Urad Dal and rice powder together. It is then allowed to ferment for a few hours and then slow fried over very minimal oil over a skillet. Uttapam is flat and crispy at the sides just like a dosa but soft and doughy in the middle like an Idli. The uttapam is then given a little topping of tomatoes, onions, capsicum etc. It tastes delicious with either coconut chutney or Sambar. You can also try it with the spicy tomato and chilli chutney which tastes quite heavenly

Cuisine of Kerala-Aviyal

Kerala is known as `Land of spices'. Kerala cuisine offers a multitude of vegetarian and non-vegetarian dishes. Avial is a delicious preparation made from mixed vegetables, curd, coconut and seasoned with coconut oil and curry leaves. It occupies an important place in Kerala cuisine and is a must for Onam sadya, the Keralite vegetarian feast.

Uttarakhand cuisine-Pahari aloo,Aloo gutka

Pahari aloo or aloo gutke is a simple flavorful potato fry that is popular among the pahari people of Uttarakhand.It is one of the simplest of the simplest Indian dishes that you can make in less than 10 minutes provided that you have boiled potatoes in hand. It is a dry saute potato dish with earthy flavours. Pahari potatos are cut into thin length wise pieces or cubes,tempered in mustard oil,with aromatic spices like jakhiya,cumin seeds,dried red chillies and cooked on low flame till soft, tender and crusty. It is one of the best dry saute dish among aloo recipes.