Types of Indian Food That Deserve the Spotlight: Hidden Gems from Lesser-Known Regions

When people think of Indian food, popular dishes like butter chicken, biryani, dosa, or samosas often come to mind. But India’s culinary story is far richer and more diverse than what meets the global palate. Beyond the well-known regions, hidden pockets of the country offer their own distinctive types of Indian food—each shaped by geography, climate, history, and local traditions.

Let’s embark on a flavorful journey across India to explore the underrated, lesser-known, yet deeply authentic dishes that remain unsung heroes of the Indian kitchen.

1. Bhutte Ka Kees – Madhya Pradesh

Originating from Indore, this simple yet flavorful dish is made with grated corn cooked in milk and spices. It’s a creamy, spiced delicacy often served as a street food or snack. Despite its humble ingredients, Bhutte Ka Kees stands out for its comforting texture and layered taste.

Recipe:

1. Heat ghee in a pan, add mustard seeds, ginger, and green chilies.
2. Add turmeric and then the grated corn.
3. Sauté for 2–3 minutes, then add milk and salt.
4. Cook until the milk evaporates and mixture thickens.
5. Garnish with coriander and serve hot.

Why it’s special:
This dish is both light and nutritious, showcasing how central Indian cuisine balances taste with health.

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2. Chhurpi Soup – Sikkim

In the northeastern state of Sikkim, Chhurpi—fermented yak cheese—is a local staple. Chhurpi soup is a warm, hearty preparation made with leafy greens, radish, and this smoky, chewy cheese.

Recipe:

1. Boil water, add radish and garlic.
2. Add mustard greens and simmer.
3. Once softened, add chhurpi.
4. Simmer until the chhurpi slightly melts.
5. Serve hot.

Why it’s special:
This Himalayan dish captures the essence of mountain living—simple, earthy, and deeply nourishing.

3. Bhey (Lotus Stem Curry) – Himachal Pradesh

Bhey, or lotus stem curry, is a lesser-known delicacy from the hills of Himachal. The lotus stem is sliced thin, sautéed with ginger-garlic, and cooked in aromatic spices. The result? A crunchy, flavorful curry that pairs wonderfully with roti or rice.

Recipe:

1. Boil the lotus stem slices until soft. Drain.
2. Heat mustard oil, add ginger-garlic paste.
3. Add spices and gram flour; sauté well.
4. Add boiled lotus stem, coat evenly.
5. Cook for 5–7 mins, serve with roti.

Why it’s special:
It highlights the innovative use of regional produce in hill cuisines, often overlooked in mainstream Indian food narratives.

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4. Patoleo – Goa (Catholic Cuisine)

Patoleo (or Patoli) is a traditional Goan sweet made during the monsoons and certain Catholic festivals. Rice paste is smeared on turmeric leaves, filled with jaggery-coconut mixture, then steamed to aromatic perfection.

Recipe:

1. Make a thick rice flour paste with water and salt.
2. Mix jaggery and coconut for filling.
3. Spread rice paste on a turmeric leaf, add filling, fold.
4. Steam for 15–20 mins.
5. Cool slightly and serve.

Why it’s special:
It’s a beautiful blend of nature, faith, and food, using turmeric leaves not only for aroma but also for medicinal value.

5. Awan Bangwi – Tripura

A steamed rice dessert made with sticky rice, raisins, cashews, and ghee, wrapped in Lairu leaves (a local variety). Awan Bangwi is often prepared during festivals and has a delicate floral aroma and subtle sweetness.

Recipe:

1. Mix soaked rice with coconut, nuts, and ghee.
2. Wrap in leaves, tie with thread.
3. Steam for 25–30 mins.
4. Unwrap and enjoy warm.

Why it’s special:
It’s a reflection of the tribal and indigenous food culture of Tripura—unprocessed, natural, and festive.

6. Sandhya – Chhattisgarh

This rare gem is made from soaked rice that is ground and fermented, then steamed into dumplings and served with chutney. It’s commonly consumed for breakfast or as a light evening snack.

Recipe:

1. Soak rice overnight, grind to a paste.
2. Ferment batter for 8–10 hours.
3. Steam spoonfuls of batter for 10–12 minutes.
4. Serve warm with spicy chutney.

Why it’s special:
Chhattisgarh’s tribal cuisines focus on minimalism and fermentation, which are both sustainable and gut-friendly.

7. Muthia – Gujarat (Not the usual Dhokla)

While Gujarati food is fairly popular, Muthia remains under the radar. These steamed, spiced dumplings are made from bottle gourd or fenugreek leaves and whole wheat flour. They are then sautéed with mustard seeds and sesame seeds for a crisp finish.

Recipe:

• Knead dough using spiced flour mix.
• Shape into logs and steam till firm.
• Slice and sauté in a tempering of mustard and sesame seeds.
• Serve warm.

Why it’s special:
It’s a perfect balance of nutrition and flavor, ideal for those seeking healthy vegetarian options.

8. Pakhala Bhata – Odisha

Fermented rice soaked in water and eaten with curd, fried vegetables, or dried fish—Pakhala Bhata is Odisha’s humble summer savior. It’s cooling, probiotic-rich, and simple.

Recipe:

• Soak cooked rice in water with curd and salt overnight.
• Chill before serving.
• Pair with fried garlic, green chilies, or dry fish.

Why it’s special:
A dish that predates refrigeration, showing ancient wisdom in maintaining gut health during extreme heat.

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9. Laal Saag – Jharkhand

Often overshadowed by neighboring cuisines, Jharkhand has its gems too. Laal Saag (red amaranth) is stir-fried with garlic and mustard oil. It’s nutrient-dense, iron-rich, and surprisingly delicious.

Recipe:

• Sauté garlic in mustard oil.
• Add chopped red amaranth leaves.
• Stir-fry, cover, and let steam briefly.
• Serve as a side dish.

Why it’s special:
This dish is a reminder of how regional greens and mustard oil can make for power-packed everyday meals.

10. Khura – Arunachal Pradesh

Khura is a traditional pancake made from buckwheat flour and water, often enjoyed with butter tea. It is a breakfast essential in the Monpa tribe.

Recipe:

• Prepare thick batter with buckwheat flour and water.
• Pour onto a hot griddle and cook with ghee on both sides.
• Serve hot with butter tea or chutney.

Why it’s special:
It’s gluten-free, high in fiber, and a staple for cold climates—yet rarely makes it to Indian food lists.

Why These Types of Indian Food Deserve More Attention

These dishes may not be Instagram-famous or found in mainstream Indian restaurants, but they tell stories—of forests, hills, monsoons, festivals, and family kitchens. They are often seasonal, locally sourced, and deeply rooted in community customs.

Celebrating such types of Indian food not only expands our culinary palate but also honors regional identities and forgotten food histories.

India’s culinary landscape is as vast as its geography. While butter chicken and dosa will always have their place, let’s also embrace the hidden gems—dishes that carry the legacy of lesser-known regions with pride, flavor, and authenticity.

Next time you explore Indian cuisine, go beyond the usual. Because sometimes, the most delightful bites come from the least expected places.