5 Regional Dishes You Must Try This Season
A Culinary Journey Across India
India is not one cuisine — it is hundreds, each shaped by geography, climate, history, and the ingenuity of generations of home cooks. From the fiery curries of Andhra Pradesh to the subtle sweetness of Bengali cuisine, every region has a story to tell through its food. This season, we are putting five extraordinary regional dishes on our specials menu, and each one deserves a moment in the spotlight.
1. Laal Maas from Rajasthan
This fiery mutton curry is the undisputed pride of Rajasthani kitchens. Slow-cooked with a generous blend of Mathania chillies — a variety grown only in the arid lands near Jodhpur — the dish gets its deep red colour and complex heat from dried red chillies, tempered by the richness of mustard oil and ghee. The meat is simmered until it practically falls apart, absorbing layers of earthy, spicy, and smoky flavour.
What makes Laal Maas special is its deceptive simplicity. The ingredient list is short, but the technique demands patience. The chillies must be soaked just right, the oil heated to the perfect temperature, and the mutton given ample time to braise. The result is a curry that warms you from the inside out — perfect with bajra roti or steamed rice.
2. Appam with Stew from Kerala
If Laal Maas is fire, Appam with Stew is its gentle counterpart. Soft, lacy rice pancakes with crispy golden edges, paired with a fragrant coconut milk stew loaded with potatoes, carrots, green peas, and sometimes chicken or lamb. The stew is spiced with whole cardamom, cloves, cinnamon, and fresh curry leaves — aromatic rather than aggressive.
Appam batter is fermented overnight with a touch of toddy or yeast, giving it a subtle tang and those characteristic tiny holes that soak up every drop of stew. It is comfort food at its purest, best enjoyed on a rainy evening with family gathered around the table.
3. Litti Chokha from Bihar
For decades, Litti Chokha remained a well-kept secret of Bihar and Jharkhand. Stuffed wheat balls, traditionally baked over a cow-dung cake fire (or modern charcoal), filled with sattu — roasted gram flour mixed with ajwain, green chilli, and mustard oil. The accompanying chokha is a rustic mash of fire-roasted brinjal, tomato, and potato, seasoned with raw mustard oil and fresh coriander.
This dish is gaining well-deserved attention across metros, appearing on the menus of upscale restaurants from Delhi to Bangalore. Its appeal lies in its earthy honesty — no cream, no butter, just the deep flavours of roasted grain and charred vegetables.
4. Pitha from Assam
These delicate rice cakes, often filled with sesame and jaggery or grated coconut, are traditionally prepared during Bihu festivals in Assam and across the Northeast. Varieties like Til Pitha (sesame-filled rolls), Ghila Pitha (deep-fried rice cakes), and Tekeli Pitha (steamed in a pot) showcase the region's refined approach to sweets — less sugar, more natural flavours, and a texture that ranges from chewy to crispy.
Northeast Indian cooking is among the least understood cuisines in India, and Pitha is an excellent gateway. The subtle sweetness, the nuttiness of toasted sesame, and the warmth of jaggery make these treats universally appealing.
5. Dal Baati Churma from Rajasthan
A complete meal in itself, Dal Baati Churma is Rajasthan's most beloved trifecta. Crispy, golden wheat balls (baati) are baked until they crack and then generously dipped in ghee. They are served with a hearty panchmel dal — a mixture of five lentils simmered with cumin, turmeric, and hing — and churma, a sweet crumbled mixture of crushed baati mixed with powdered sugar and ghee.
The combination of savoury, sweet, and rich is addictive. It is the kind of dish that brings entire families together on Sundays, a dish that grandmothers take fierce pride in perfecting.
A Celebration of Roots
Each of these dishes carries centuries of tradition and the warmth of home kitchens. They remind us that India's greatest culinary treasures are not found in five-star restaurants but in the regional kitchens that have been perfecting them for generations. Come experience these regional specialties at our restaurant this season — our chefs have spent months learning from home cooks across these regions to bring you the most authentic versions possible.
