New Delhi: Indian food is renowned for its diversity, offering a wide range of ingredients essential for maintaining good health. Known for its variety, Indian cuisine includes an array of spices and dishes native to different regions, making it one of the most wholesome diets globally. However, in recent times, Indian food has been increasingly labelled as unhealthy due to its association with high sugar and carbohydrate content, which can lead to elevated cholesterol levels.
Despite this modern misconception, traditional Indian food remains not only delicious but also exceptionally healthy, offering numerous benefits. Indian cuisine supports key bodily functions such as immunity, inflammation regulation, and brain function. Here are some of the best-known traditional foods from various states in India. These dishes are not only highly nutritious but are also deeply rooted in the rich history and culture of India.
1. Thalipeeth from Maharashtra
Thalipeeth is a nutritious, multi-grain dish made from a mix of flours like bajra, jowar, and gram flour, combined with spices, onions, and herbs. This wholesome preparation is cooked on a griddle and typically served with a side of yoghurt or pickle. It’s a staple in Maharashtrian households, providing a balanced meal that’s both filling and healthy.
2. Shakkariya No Shiro from Gujarat
Shakkariya No Shiro is a traditional sweet dish made from sweet potatoes, ghee, and jaggery. This comforting dessert is especially popular during fasting periods and is known for its nourishing qualities. The natural sweetness of the sweet potatoes combined with jaggery makes it a healthier option compared to sugar-laden desserts.
3. Amita Khar from Assam
Amita Khar is a unique dish from Assam, made from raw papaya and a special alkaline ingredient called khar, which is derived from sun-dried banana peels. This simple yet wholesome dish is typically enjoyed with rice and is known for its cleansing properties, believed to aid in digestion and maintain gut health.
4. Bhaang Ki Chutney from Uttarakhand
This chutney from Uttarakhand is made from roasted hemp seeds, mixed with garlic, cumin, and other spices. It’s known for its earthy flavour and is a rich source of nutrients like omega-3 fatty acids. Bhaang ki Chutney is commonly served as an accompaniment to main meals, adding a burst of flavour and nutrition.
5. Olan from Kerala
Olan is a subtle and light dish made from white pumpkin, cowpeas, and coconut milk. Often a part of the traditional Kerala Sadhya, it’s a dish that emphasises the natural flavours of the ingredients without overpowering spices. The use of coconut milk adds a creamy texture, making it both nourishing and soothing.
6. Nadir Yakhin from Kashmir
Nadir Yakhin is a traditional Kashmiri preparation where lotus stem is cooked in a yoghurt-based gravy, flavoured with fennel, dry ginger, and other local spices. This dish is a staple in Kashmiri households, known for its warming and nourishing properties, especially during the cold winter months.
7. Singhare Ki Kachri from Moradabad, Uttar Pradesh
Singhare Ki Kachri is a traditional dish made from water chestnut flour, usually prepared during the fasting season. The dish is mildly spiced and shallow fried, making it a light and healthy option. It’s popular in Uttar Pradesh, especially in Moradabad, where it is enjoyed for its simple yet satisfying taste.
8. Bhutte Ka Kees from Madhya Pradesh
Bhutte Ka Kees is a dish from Madhya Pradesh made from grated corn, milk, and a few basic spices. It’s cooked slowly to create a creamy texture, offering a comforting meal that is easy on the stomach and rich in fibre. This dish is especially popular during the monsoon season when fresh corn is abundant.
9. Rugra from Jharkhand
Rugra is a traditional dish from Jharkhand made using a variety of wild mushrooms found locally. These mushrooms are sautéed with basic spices, creating a dish that is rich in protein and other nutrients. Rugra is a staple in the tribal communities of Jharkhand, appreciated for its earthy flavour and nutritional benefits.
10. Shukhto from West Bengal
Shukhto is a unique vegetable medley from West Bengal, made from a variety of vegetables including bitter gourd, potatoes, and brinjal, cooked in a mild mustard and milk-based sauce. It’s typically served at the beginning of a meal and is known for its digestive properties, offering a gentle introduction to the more robust flavours of Bengali cuisine.
11. Chakhwi from Tripura
Chakhwi is a traditional dish from Tripura made with bamboo shoots, pork, and lentils, flavoured with local spices. It’s a wholesome and hearty dish that reflects the influence of the region’s tribal culture. Bamboo shoots provide a crunchy texture and are known for their health benefits, including being low in calories and high in fibre.
12. Ole Chutney from Bihar
Ole Chutney is a traditional Bihari preparation made from yam (Ole), which is finely grated and mixed with spices, mustard oil, and sometimes curd. It’s a side dish that is both tangy and spicy, often served with rice or roti. Ole Chutney is rich in dietary fibre and essential nutrients, making it a healthy addition to any meal.
From Chakhwi in Tripura to Rugra in Jharkhand, Indian cuisine is steeped in a tradition of healthy, nutritious food. This article highlights the diverse range of traditional dishes that contribute to India’s reputation for wholesome eating, celebrating both their cultural significance and health benefits. Fitness Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
