India, the sacred land that has been the cradle of civilisations, invites seekers, devotees, and travellers to explore its cultural, spiritual, and culinary treasures. As you embark on your journey through this ancient and spiritual land, every step you take is a discovery not just of places, but also of the sacred food that nourishes both the body and the soul. The vegetarian cuisine of Bharatvarsha is not just a reflection of its diverse landscapes, but also a manifestation of its ancient traditions, rituals, and timeless wisdom.
At Bharatvarshayatra, we are not merely tourists, but humble pilgrims traversing the land to connect with its essence, its people, and its food and local cuisine. In this article, we take you on a pilgrimage through the 29 states of India, unveiling the most sacred and iconic vegetarian dishes each state offers. These dishes are an essential part of the journey through Bharatvarsha, and every bite tells a story of the rich heritage, devotion, and simplicity that define this land.
1. Andhra Pradesh – Pulihora (Tamarind Rice)
Pulihora, the tangy rice dish infused with the flavours of tamarind, mustard seeds, curry leaves, and spices, is a humble yet sacred offering often prepared for auspicious occasions and temple rituals in Andhra Pradesh. The dish is served as a form of prasad (holy offering) in many temples. It connects travellers to the earthy, spiritual essence of Andhra Pradesh, where food is prepared with devotion and care. Gutti Vankaya Curry and Pesarattu are also beloved dishes that invoke the region’s deep cultural reverence for nature’s gifts.
2. Arunachal Pradesh – Thukpa
In the pristine hills of Arunachal Pradesh, Thukpa, a noodle soup made with vegetables and infused with local spices, serves as both a comfort food and a spiritual meal. As you trek through the region’s serene landscapes, this dish represents the warmth and hospitality of the local tribes. Often enjoyed in monasteries, it offers nourishment both to the body and spirit. Arunachal’s Thukpa is more than just food—it is an invitation to connect with the sacredness of nature.
3. Assam – Masor Tenga (Vegetarian Version)
While Assam is renowned for its fish-based dishes, the vegetarian version of Masor Tenga, made with vegetables like pumpkin, okra, and bottle gourd, is a profoundly spiritual dish. It’s light, tangy, and soothing, ideal for cleansing the soul after a long day of exploration. Assam’s temples often offer simple, nutritious vegetarian dishes like Pitika (mashed vegetables), grounding pilgrims in the humility of nature’s abundance.
4. Bihar – Litti Chokha
In Bihar, Litti Chokha is more than just a meal; it’s a cultural ritual. The wheat flour dough balls stuffed with roasted gram flour are baked over coal and served with Chokha, a mixture of roasted vegetables like eggplant, tomatoes, and potatoes. This profound yet straightforward dish is a reflection of Bihar’s deep connection with the earth and its agricultural roots. For pilgrims, it serves as a reminder of the beauty in simplicity and the sacredness of sustenance.
5. Chhattisgarh – Chana Samosa
The iconic Chana Samosa from Chhattisgarh is a perfect snack for travellers. Made with a crispy outer shell and filled with spicy chickpeas (chana), it’s an excellent offering at local temples and markets. The Chana Samosa embodies the blend of humble ingredients and devotion, providing travellers with nourishment that goes beyond the physical, offering a connection to the soul of Chhattisgarh.
6. Goa – Bebinca
Bebinca, a layered coconut milk dessert from Goa, is a sweet indulgence that reflects the fusion of cultures in the coastal state. While typically made with eggs, a vegetarian version is available. Goa’s rich history and spirituality come alive in this dessert, often served during festivals and sacred gatherings. Just as a pilgrimage through Goa reveals hidden spiritual gems, Bebinca connects seekers to the sweetness and depth of the land.
7. Gujarat – Dhokla
In Gujarat, Dhokla is not just a dish; it’s an experience. Steamed to perfection, this spongy, savoury cake made from rice and chickpea flour is offered at religious gatherings, symbolising purity and devotion. The act of sharing Dhokla reflects the community spirit of Gujarat, where food is seen as a shared blessing. Other sacred dishes such as Khandvi and Undhiyu are often prepared during festivals, offering spiritual sustenance to pilgrims on their journey.
8. Haryana – Bajra Khichdi
Bajra Khichdi from Haryana is a humble, grounding dish made from millet and moong dal. It is often served with yoghurt, bringing comfort and balance to pilgrims after long travels. In Haryana, food is deeply connected to the rhythm of the seasons, and Bajra Khichdi offers pilgrims nourishment that is both spiritual and physical, allowing them to feel rooted and connected to the land.
9. Himachal Pradesh – Chana Madra
Chana Madra, a chickpea curry cooked in yoghurt and spiced with cardamom and cinnamon, is a traditional Himachali dish that reflects the region’s respect for the earth’s bounty. Pilgrims visiting Himachal’s temples often enjoy Chana Madra as a nourishing yet straightforward offering. The deep, aromatic flavours ground you in the natural beauty of the region, reminding travellers of the sacredness of every bite.
10. Jharkhand – Thekua
Thekua is a sweet and crisp treat from Jharkhand, made from wheat flour and jaggery. It’s often prepared during festivals like Chhath Puja, symbolising devotion and gratitude towards nature. When travelling through Jharkhand, tasting Thekua is an invitation to connect with the land’s agricultural roots and the spiritual wisdom of its people.
11. Karnataka – Rava Idli
The iconic Rava Idli from Karnataka is a perfect example of how spirituality and food intersect. Made from semolina, yoghurt, and spices, Rava Idli is light yet fulfilling, making it the ideal breakfast for pilgrims heading to temples in Karnataka. The dish is often served with coconut chutney and sambar, grounding you in the spiritual flavours of South Indian food.
12. Kerala – Avial
In Kerala, Avial, a mix of vegetables cooked with coconut, yoghurt, and seasoned with curry leaves, is a sacred dish that offers pilgrims nourishment in its purest form. Often served during Sadhya, the traditional feast during festivals, Avial symbolises abundance and harmony, reminding us of the interconnectedness of all life. Kerala’s Sadhya provides a feast for the senses, grounding pilgrims in the divine wisdom of this sacred land.
13. Madhya Pradesh – Poha
Poha, a light breakfast dish made from flattened rice, turmeric, peanuts, and lemon, is a popular offering in Madhya Pradesh. It’s served during morning rituals in temples and is a perfect snack for pilgrims. This humble yet nourishing dish reflects the simplicity and purity of Madhya Pradesh, providing sustenance for both the body and the soul.
14. Maharashtra – Puran Poli
Puran Poli, a sweet flatbread stuffed with a mixture of jaggery and gram flour, is a traditional dish from Maharashtra that’s prepared during religious festivals. The dish represents the union of sweetness and simplicity, reminding us of the divine presence in every moment. When travelling in Maharashtra, Puran Poli is a sacred offering that connects travellers to the heart of the land.
15. Manipur – Eromba
Eromba, a flavorful mash of boiled vegetables like yams and potatoes, mixed with fermented bamboo shoots or soybeans, is a dish from Manipur that reflects the region’s deep connection with nature. The dish is served with rice, grounding pilgrims in the essence of the land and its sacred rituals.
16. Meghalaya – Jadoh
Jadoh, a rice dish made with vegetables, is often served during festivals and sacred gatherings in Meghalaya. The dish embodies the warmth and hospitality of the people, offering both sustenance and connection to the spiritual wisdom of the land.
17. Mizoram – Bamboo Shoot Curry
Bamboo Shoot Curry from Mizoram is a flavorful and earthy dish made with bamboo shoots and vegetables. It’s a dish that reflects the reverence for nature in Mizoram, reminding pilgrims of the sacred relationship between humanity and the environment.
18. Nagaland – Bamboo Shoot and Vegetable Stew
In Nagaland, Bamboo Shoot and Vegetable Stew is a dish that speaks to the sacredness of the region’s food. The mild yet fragrant stew, served with rice, offers nourishment and connection to the land’s deep spiritual roots.
19. Odisha – Dalma
Dalma, a dish made from lentils and vegetables like pumpkin, potatoes, and carrots, is a staple in Odisha. It’s a simple yet nourishing dish, often served in temples as prasad, grounding pilgrims in the sacredness of the food they eat.
20. Punjab – Sarson da Saag and Makki di Roti
In Punjab, Sarson da Saag (mustard greens) served with Makki di Roti (corn flatbread) is a traditional meal that offers pilgrims spiritual nourishment. The dish is deeply connected to the land and its agricultural traditions, offering travellers an authentic taste of Punjab’s sacred culinary heritage.
21. Rajasthan – Gatte ki Sabzi
Gatte ki Sabzi, a curry made with gram flour dumplings, is a quintessential Rajasthani dish. It is rich in flavour and symbolism, representing the harmony of simple ingredients elevated by devotion and reverence. Pilgrims visiting Rajasthan’s temples often enjoy this dish as part of a sacred feast.
22. Sikkim – Phagshapa
Phagshapa, a vegetable stew, is a sacred dish from Sikkim that is simple yet full of flavour. The dish, made with local vegetables, is perfect for grounding pilgrims as they travel through the spiritual landscapes of Sikkim.
23. Tamil Nadu – Pongal
Pongal, made from rice and moong dal, is a traditional dish from the state of Tamil Nadu, often prepared during the Pongal festival. It’s a symbol of the harvest and the land’s abundance, offering pilgrims nourishment and connection to the sacred rhythms of nature.
24. Telangana – Hyderabadi Biryani (Vegetarian)
Hyderabadi Biryani, the vegetarian version, is a rich and aromatic rice dish made with saffron, mixed vegetables, and basmati rice. This dish offers a luxurious yet spiritual experience, connecting travellers to the vibrant traditions of Telangana.
25. Tripura – Mui Borok
Mui Borok is a dish made from rice, bamboo shoots, and vegetables, representing the sacred connection between the people of Tripura and the land. It’s a nourishing dish, grounding pilgrims as they explore the serene landscapes of the state.
26. Uttar Pradesh – Aloo Tikki
Aloo Tikki, a crispy potato patty, is a popular snack in Uttar Pradesh and is often offered as prasad at temples. The dish connects pilgrims to the humble yet delicious flavours of the state, inviting them to slow down and appreciate the sacredness of food.
27. Uttarakhand – Aloo Ke Gutke
Aloo Ke Gutke, a dish made from sautéed boiled potatoes with spices, is a comforting speciality from Uttarakhand. It’s simple, nourishing, and perfect for pilgrims who are seeking comfort and connection with the land.
28. West Bengal – Shorshe Bata Maach (Vegetarian Version)
In West Bengal, Shorshe Bata Maach (fish in mustard paste) has a vegetarian version made with vegetables like cauliflower and potatoes. The dish, with its bold mustard flavour, represents the deep connection between the people of Bengal and the land’s agricultural abundance.
29. Jammu & Kashmir – Rajma
Rajma, made from kidney beans cooked in a spicy tomato gravy, is a beloved dish from Jammu and Kashmir. It is often served with rice and is a comforting and grounding meal for pilgrims travelling through the region.
Conclusion
India’s vegetarian food is more than just sustenance; it is a spiritual journey through time, tradition, and timeless wisdom. Each dish tells the story of a region’s unique culture, its sacred rituals, and the deep respect for nature’s gifts. As pilgrims, we are invited to nourish not just our bodies but also our souls with the sacred offerings of this land. From the humble Pulihora of Andhra Pradesh to the rich Sarson da Saag of Punjab, these dishes connect us to the essence of Bharatvarsha, reminding us of the sacredness in every bite and the divine presence in every meal. As you walk through the sacred land of Bharatvarsha, let these dishes be a part of your journey—a journey not just of exploration, but of connection to the heart of India’s spiritual and culinary heritage.
