Happy 70th Independence Day! At 70 India proudly boasts of 29 states and 7 union territories, adding to the rich legacy of unity in diversity, India has long been an model of. Seventy years hence, it is a feat worth celebrating, as at the time of India’s independence in 1947, the country was divided into several princely states and provinces. There was no concept of ‘States’ or Union territories back then and each province had signed treaties with the British allowing them to continue their reign in the region. In the 70 years since India’s independence – 29 states have been added to the Republic of India, with Telengana being the latest to join this distinguished list. Each state, diverse in its culture, brings to the table a distinct culinary heritage. From Lucknow’s Awadhi cuisine to the vast variety of vegetarian snacks popular in the state of Gujarat, from Tamil Nadu’s famous Chettinad cuisine to Assam’s fish curries – there are so many flavours to savour and recipes to celebrate.

As we commemorate India’s 71st Independence day this 15th August, here’s an ode to the 29 states of India through the one dish that we think you must try, if you haven’t already.

1. Jammu & Kashmir: Gushtaba

Let’s start with the northern most part of our country Jammu and Kashmir. Known for its natural beauty, the state has been eulogized by many a poet over centuries. The one dish that we would like to begin our list with is the Gushtaba – a traditional delicacy of the state. Gushtaba is a spicy curry of meatballs made in a yogurt gravy. It is part of the main course and is usually the star of a kashmiri wazwan. If there is one dish you must try from the state of J&K, it must be this. Other popular dishes from here include Rista, Rogan Josh, Yakhni and Dum aloo.

2. Himachal Pradesh: Dhaam

Himachal’s food may not be as famous as punjabi or rajasthani cusine, but there are jewels in its culinary heritage that are worth taking time out for. To begin your love affair with the food from this land of hills and streams – look no further than the Himachali ‘Dhaam’ – a traditional meal that was earlier made for festivals and special occasions. Dhaam is an entire menu consisting of delicacies like rajma, dal, kadhi, curd and rice. Interestingly, the traditional dhaam uses no veggies and is made entirely from lentils and dairy products like paneer, milk and dahi.

3. Haryana: Kachri ki Subzi

Think Haryana and you think of an abundance of doodh, dahi and ghee, and yet not much is known about the local dishes and recipes of Haryana. One of the more popular local dishes here is the kachri ki subzi. Kachri is a commonly available vegetable that resembles a small brown-coloured lemon. When eaten like a subzi, Kachri is made along with other vegetables like potatoes. Kachri ki chutney is equally popular is best enjoyed with bajre ki roti and glass full of chach!

4. Uttarakhand – Kafuli

Uttarakhand, one of the newer states of the country, was formed in November 2000 to become the 27th state of the Republic of India. The many dishes from Uttarakhand that have become popular over the years include dubuk, kumaoni raita, bhaang ki chutney and gulgula – which is a local sweet snack. The dish we would urge you to try on your next visit to the scenic state is Kafuli. Kafuli is a vegetarian dish made with palak and methi leaves, loved by locals and visitors alike. With powerful ingredients like spinach and methis leaves, needless to say, this dish is nutritionally rich too.

5. Uttar Pradesh: Makhan Malai

Known for its rich Awadhi delicacies Uttar Pradesh is a foodie’s paradise. From chaat-pakodi to its kebabs and curries, there’s lots to savour in India’s most populous state. What we’ve picked for you is a lesser known dessert called Makhan Malai. A bowl of well-made makhan malai can be quite a soul-stirring experience. This dish is primarily availabe in the winter months and is made with milk and cream, with a light and airy texture.

6. Karnataka: Bissi-Bele-Bath

This is one of the most popular dishes coming out of the state of Karnataka. Its a classic dish made with a combination of rice, tur dal and assorted vegetables. All mixed and cooked together along with spices. Bissi-bele-bath is a dish full of nutrients and flavors.

7. Kerela: Appam With Stew

Appam is a soft and spongy pancake made with a rice batter in a special round shallow dish called appachatty. It is served with a Kerela stew which does not include any chili powder but peppers and green chili in abundance in a cury form. Appam with stew is a pure Kerela delicacy that can’t be missed.

8. Tamil Nadu: Pongal

No, not the festival only but Pongal dish is also a traditional delicacy of Tamil Nadu. Pongal referes to a spice grown in Pongal festival and is most suitable for breakfast. People of Tamil Nadu enjoy different varieties of this dish.

9. Andhra Pradesh: Mamsam Curry

Mamsam curry is a meat gravy cooked in spicy, hot sauces often served with rice. It is considered to be an authentic non- vegetarian dish of Andhra pradesh and is famous for its fiery hot flavors.

10. Telangana: Servapindi

Servapindi is a best option for a healthy breakfast. it is a pancake which is made of chana dal, peanuts, rice flour and chili and cooked in deep and round shaped pan. Next time you visit our the newest state of our Republic, be sure to start your day with this local preparation.