Travel to eat: Food in these Indian states enjoy iconic status

Every Indian city tells its story not through monuments alone, but also through the dishes simmering in its kitchens and sizzling on its streets. From the royal kitchens of Lucknow and Hyderabad to the bustling alleys of Delhi and Kolkata, each region has created food that transcends borders and generations. These dishes aren’t just meals; they are edible legacies, carrying history, stories of migration, invention, and the simple joy of sharing. Today, many of the Indian dishes have achieved global fame, and each dish is deeply tied to the identity of its home city.

Delhi’s legendary Butter Chicken, was born by accident at the iconic Moti Mahal restaurant in Daryaganj in the 1950s. The chefs there began using leftover tandoori chicken simmered in a tomato, cream, and butter sauce. Lo and behold, that's how the world got butter chicken. Butter Chicken transcended regional boundaries to become India’s most recognised export dish. Today, from London to New York, it remains the benchmark of North Indian cuisine.

If there’s one dish that captures Mumbai’s pace and personality, it’s pav bhaji. Originating in the city’s textile mills in the 1850s, it was a quick meal made by vendors for workers - mashed seasonal vegetables cooked in butter and spices, served with buttered bread rolls (pav). Over time, this humble workers’ meal evolved into a global favourite.

Lucknow, the land of Nawabs, has long been associated with royal refinement - and tunday kebab (also known as galouti kebab) perfectly embodies that heritage. And the story of tunday kebab is as wild as it can get. The melt-in-your-mouth delicacy was originally crafted for a toothless Nawab who craved kebabs but couldn’t chew. The result was a kebab so soft, it dissolved effortlessly. Created by Haji Murad Ali, who had only one arm, hence “Tunday” this kebab is marinated in a secret mix of over 100 spices. Today, the narrow alleys of Aminabad in Lucknow continue to serve this legendary dish. And recently, Lucknow was officially declared a UNESCO Creative City of Gastronomy during the 43rd Session of the UNESCO General Conference, in Uzbekistan.

Hyderabad’s signature Biryani is more than a meal — it’s an emotion that defines the city’s royal soul. Evolving under the Nizams, Hyderabadi Biryani combines Persian cooking influences with native Andhra spices, resulting in a perfect symphony of flavor and fragrance. Prepared using the dum pukht (slow-cooking) method, layers of marinated meat and basmati rice are sealed with dough and cooked over a low flame to trap the steam. Each grain emerges infused with saffron, mint, and the essence of the meat. Served with cooling mirchi ka salan and raita, this dish is the pride of Hyderabad and has earned international fame as one of the world’s greatest rice dishes.

Kolkata, the cultural capital of India, is equally a city of sweets - and Sandesh reigns supreme among them. It is made from freshly curdled milk (chhena) and sugar, this delicate sweet dates back to the Bengal Renaissance when confectioners began experimenting with textures and flavours. Walk through the legendary sweet shops of North Kolkata like Bhim Chandra Nag or K.C. Das, and you’ll understand why Sandesh enjoys global admiration.

Few foods embody Punjabi heartiness like the Amritsari Kulcha. Stuffed with spicy mashed potatoes, onions, and herbs, this flaky flatbread is roasted in a clay tandoor until perfectly crisp on the outside and soft within. It is traditionally paired with tangy chole (chickpea curry) and a generous dollop of butter.

This translucent sweet, made from ash gourd and sugar syrup, has a legacy as old as the Mughal era. Legend has it that Petha was first created in Shah Jahan’s royal kitchen to provide a refreshing, energy-rich treat for labourers building the Taj. Shops along Agra’s Sadar Bazaar and Panchkuian Road proudly sell it as the city’s edible souvenir.

Litti Chokha has become a culinary icon symbolising rustic Indian flavours. The dish features whole wheat dough balls stuffed with sattu (roasted gram flour mixed with spices), roasted over coal or cow dung cakes for a smoky flavour, and served with chokha, a spiced mash of roasted brinjal, tomato, and potato.