Bihar's Rustic Star: Litti Chokha
A staple from Bihar, litti chokha is the definition of earthy and soulful food. Litti are whole wheat dough balls, stuffed with a spiced mixture of sattu (roasted gram flour), and are traditionally roasted over fire, giving them a distinct smoky flavour.
They are then generously dunked in desi ghee. The dish is served with chokha, a hearty mash of roasted eggplant, tomatoes, and potatoes, seasoned with spices and a pungent drizzle of mustard oil. This combination of textures and tastes—the dense, flavourful litti with the soft, spicy chokha—makes it an incredibly satisfying meal. Once considered humble fare for farmers, litti chokha is now a celebrated dish, and you can find it in specialised eateries and modern cafés, particularly those focusing on regional Indian cuisine like The Potbelly and at food festivals.
A Hug from the Hills: Himachali Siddu
Hailing from the serene valleys of Himachal Pradesh, siddu is a yeasted, steamed bun that is perfect for a cool, rainy day. The soft, fermented wheat flour dough is typically filled with a savoury paste. Common fillings include a mix of walnuts, poppy seeds, and spices, while some versions use a stuffing made from soaked and ground urad dal. There are even sweet versions with coconut and jaggery. The magic of siddu lies in its preparation—steamed until fluffy, it is best enjoyed hot, split open with a generous serving of ghee poured over it. Often served with a side of walnut or mint chutney, it is a protein-dense and gut-friendly dish that offers a true taste of the mountains. Keep an eye out for this delicacy at Himachali food festivals or specialty cafes in areas like Majnu-ka-Tilla that celebrate Himalayan cuisine.
Bengal's Beloved Snack: Ghugni
A beloved street food and household snack from Bengal, ghugni is a flavourful and hearty curry made from dried yellow or white peas. The peas are soaked overnight and boiled until tender but still whole, then simmered in a gravy spiced with ginger, cumin, and other aromatic spices. While the base recipe is vegan, variations abound; some include chunks of coconut, while others are enriched with minced mutton, a version that has become a Kolkata trademark. Often served as a chaat, it’s garnished with chopped raw onions, green chillies, a sprinkle of bhaja masala (roasted spice powder), and a squeeze of lime. It can be eaten on its own, with puffed rice (muri), or as an accompaniment to puris. This versatile and healthy dish is a fixture at Bengali gatherings and is increasingly finding its way onto the menus of contemporary Indian cafés in Delhi, especially in areas like CR Park.
Maharashtra's Humble Hero: Pithla Bhakri
Pithla Bhakri is a rustic and wholesome meal from Maharashtra that is both simple and deeply flavourful. Pithla is a quick curry made from gram flour (besan), cooked with onions, green chillies, ginger, and garlic into a thick, savoury paste. It's a go-to dish in many Maharashtrian households, especially when fresh vegetables are scarce. It is traditionally paired with bhakri, an unleavened flatbread typically made from jowar (sorghum) or bajra (pearl millet) flour. The combination of the spicy, creamy pithla with the slightly coarse, earthy bhakri is a classic comfort pairing. Often served with a fiery chilli-garlic chutney called thecha and a raw onion on the side, this nutritious, gluten-free meal is a testament to the robust flavours of rural Maharashtrian cuisine and is sometimes featured in restaurants that celebrate regional Indian food.
