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7 mind-blowing Indian dishes the world needs to know about

Embark on a culinary journey! Know 10 incredible Indian dishes that will tantalise your taste buds and leave you wanting more.

muskan-gupta
Written By: Muskan Gupta @guptamuskan_
Updated: July 04, 2025 16:42 IST
Pakhala Bhata (Odisha): A fermented rice dish served with curd, mustard, and fried or mashed vegetables. It’s cool, tangy, and a summer lifesaver.
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Pakhala Bhata (Odisha): A fermented rice dish served with curd, mustard, and fried or mashed vegetables. It’s cool, tangy, and a summer lifesaver.
Laal Maas (Rajasthan): This fiery red mutton curry is made with Mathania chillies and ghee, packing intense heat and bold flavour.
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Laal Maas (Rajasthan): This fiery red mutton curry is made with Mathania chillies and ghee, packing intense heat and bold flavour.
Patra (Gujarat): Rolled colocasia leaves smeared with spiced gram flour paste, steamed, and then lightly fried—crunchy, tangy, and totally addictive.
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Patra (Gujarat): Rolled colocasia leaves smeared with spiced gram flour paste, steamed, and then lightly fried—crunchy, tangy, and totally addictive.
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Bamboo Shoot Curry (Nagaland/Manipur): A traditional dish with earthy bamboo shoots, often mixed with pork or fish. Fermented, funky, and fantastic.
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Bamboo Shoot Curry (Nagaland/Manipur): A traditional dish with earthy bamboo shoots, often mixed with pork or fish. Fermented, funky, and fantastic.
Appam with Stew (Kerala): Fermented rice pancakes paired with a fragrant coconut milk-based stew—light, fluffy, and full of delicate spices.
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Appam with Stew (Kerala): Fermented rice pancakes paired with a fragrant coconut milk-based stew—light, fluffy, and full of delicate spices.
Bhutte Ka Kees (Madhya Pradesh): Grated corn cooked with milk and spices. Creamy, sweet, and surprisingly unique.
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Bhutte Ka Kees (Madhya Pradesh): Grated corn cooked with milk and spices. Creamy, sweet, and surprisingly unique.
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Nadru Yakhni (Kashmir): Lotus stems simmered in a yoghurt-based gravy with aromatic spices. Subtle, elegant, and absolutely unforgettable.
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Nadru Yakhni (Kashmir): Lotus stems simmered in a yoghurt-based gravy with aromatic spices. Subtle, elegant, and absolutely unforgettable.
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