Idli from Tamil Nadu

Fluffy and healthy idlis have ingredients ranging from raw rice, par boil rice, rice flakes (poha), white lentil (urad dal), semolina (idli rawa) and yogurt, flavoured with any combination of vegetarian and non vegetarian toppings, mixtures and fillings. These include mustard seeds, lentil, curry leaf, chilly, gun powder, ghee, coconut, chicken, lamb, carrot, beans, green peas, potato, banana flower, and definitely salt. Although idlis are available extensively across South India, the Tamil-style idly wins hands down for its fluffly and extremely light texture. It looks like a small wheel rather than the traditional flat patty. Generally believed to be white in color, various avatars of idli come in pale yellow (tempered idly), deep yellow (Kanchivaram idly), green (spinach idly, green pea idly) and even brown (ragi idli, matta rice idli). Idli is served with coconut chutney, nei (ghee), gun powder and sambhar. But you can also combine it with a veg or non-veg curry of your choice and relish.

Bhel Puri (Maharashtra)

This ‘snacky’ dish has almost iconic status in Maharashtra. Bhelpuri is low-fat (barring sev on top), nutritious and delicious beyond words! A true blue Bhelpuri must be made just before consumption and let the taste takes its course since it will be finished in minutes, to prevent the puffed rice from getting soggy. It is often identified with the beaches of Mumbai like Girgaon or Juhu chowpatty. Gujaratis believe that this dish originated in their kitchens, Bengalies have Jhal-muri to their credit and Kannadigas will raise their voices till they turn hoarse as they cheer for the ‘original’ churmuri. But nothing can beat Bhadang - the amazing dish from western Maharashtra that comes closest to Bhelpuri.

Mumbai has its own spell on this dish lovingly called Bhel. Ask a vendor to prepare a serving for you, he will instantly enquire - Sookha ya geela? Don’t get tricked here, both options are correct based upon your choice of tossed in chutney or no chutney. Depending on your choice he will offer more - Meetha, khatta ya teekha? This implies whether you want it sweet, sour or spicy. It involves adding ‘khand’, or powdered jaggery, more chilly and/or amchoor powder, or an extra dose of lime. But, all versions are just about ‘mind-blowing’ good.

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Rajasthani Kachori

The queen of snacks is rated high in demand by all. It is one of the few street foods that has a high shelf life and is good as a travel food. The Rajasthani version has a crisp exterior but the skin can be easily broken into the hollowed centre. It is then filled with a dry potato preparation and topped with sweet-spicy chutney.