While the world is having Burger and Pizza, let's try these dishes... (Part Two)

So here's some more delicious dishes from the states we didn’t speak about in Part 1.

Jammu & Kashmir: Along with beauty we experience here authentic dishes. One of them is Rogan Josh, an aromatic lamb dish, was introduced in India with the coming of the Mughals. Robust with flavors of browned onions, various spices and yoghurt, it is a very healthy low-fat dish. Another one is Dum Aaloo, cooked with yoghurt, ginger powder, fennel and other hot spices to give it an out-of-the-world flavor and aroma. Every paneer lover should try Paneer Chaman which is traditional Kashmiri dish.

Sikkim: Usually here dishes are not too spicy or hot, but still stay unique from other states. We are mad over Momos which come from this state. Little dough of flour or wheat is stuffed with veggies, meat or paneer, wrapped and steamed to make Momo, sometimes even deeply fried. Thukpa is a noodle dish in Nepali style. Another delicacy is Phagshapa, strips of pork fat stewed with radishes and dried chilies.

Karnataka: This state gives us a beautiful blend of different flavors. the star specialty of Karnataka cuisine is Neer Dosa. Another is Kundapura Koli Saaru, chicken pieces are cooked in a tomato gravy with a dash of coconut and other aromatic spices. And the Mysore Pak, the absolute delight, will just make your day.

Haryana: Haryana has been retaining simplicity in its cuisine. Kadhi, a blend of yogurt and gram flour with besan pakoras, is served with plain white rice. In fact, this dish is popular throughout India. Lassi made from yoghurt is another popular drink, almost a meal in itself. The Haryanvi’s love for lassi can be concluded from the fact that Thandai, a sweet, milk-based drink is called Kachi Lassi here.

Kerala: Welcoming to explore haven of tranquil backwaters, serene beaches, exotic wildlife and lush mountains, it has its own unique and colorful cuisine.The traditional prawn curry is sprinkled with chili, salt, pepper and then dipped in a whole lot of coconut milk, jaggery and finally finished with curry leaves. Another one is Puttu and Kadala Curry in which Puttu is a cylindrical steamed rice cake cooked with coconut shavings, is an extremely popular breakfast dish, served with Kadala Curry (black chickpeas). Pazham pori or Ethakka appam are juicy banana fritters is a traditional tea time snack.

Andhra Pradesh: In Andhra Pradesh, you’ll find different regions having different flavors and styles of cooking, which is quite mouth-watering. Style Chicken Curry, succulent chicken pieces are added to hot and spicy masalas, garnished with fresh coriander leaves and served hot with steamed rice. Boorelu is rice flour dumplings are stuffed with aromatic coconut and chana dal mixture. Also go for Hyderabadi Biryani, Shikampuri Kebabs and Panasa Puttu Koora (Andhra jackfruit curry).

Madhya Pradesh: The passion for food runs deep in the veins of its people. It is not at all surprising to walk down a narrow lane and find yourself losing all inhibitions and indulging in crisp jalebis, hot samosas with tangy chutney, Khasta Kachori, or the most-loved local street food - Bhutte Ka Kees, corn cooked with spices and simmered in milk. Made with flattened rice, onions, potatoes and seasonings like chilies, lemon and curry leaves, Poha is quite popular across the country. Bhopali Gosht Korma belongs Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices.

Nagaland: It is an important tourist site for its beautiful scenery and most importantly food. Here food is known for its simplicity and variety. Nagaland’s signature dish is Rice Beer. Smoked Pork Stew is chopped into bite-sized pieces before being boil in a thin soup that includes potatoes, tomatoes, and chilies. Nagaland Pork in which the pork is fried with the Naga signature dry bamboo shoots and lots of chilies thus bamboo gives the pork a lovely aroma and unique flavor. Also, try Bamboo Steamed Fish and Chicken Glutinous Rice Soup.