Mouth-watering vegetarian dishes of India

Goa – khatkhate, Almixacuti & Goan nevri

West Bengal - Luchi-ghugni, begun bhaja (fried brinjal), aloo posto (potatoes cooked in poppy seeds paste), and mochar ghonto (banana flower and potato curry). Bengali sweets, such as rosogulla, chomchom and sandesh.

Uttar Pradesh

Aloo puri puffy, crispy puris and piping hot potato curry. sweets petha, peda and rewari.

Kerala - A must-have foodie experience in Kerala is the sadya, which is served on a banana leaf. Avial, appam (type of pancake), porotta (flaky, layered flat bread), vegetable stew, idiyappam (rice noodle cakes) and puttu (steamed rice cakes with coconut) to match with kadala (chickpea) curry.

Karnataka - Mysore dosa smeared with a spicy garlic and red chillies chutney. Neer dosa (made with runny rice batter), allugedda (mashed masala potatoes) and bisi bele bath (made with rice, lentils and veggies).  Traditional sweet Mysore pak.

Sikkim - Food is mostly influenced by Nepalese and Tibetan cuisine. Momos and thukpa to delicacies like gundruk (leafy vegetable), Sikkim has some unique dishes to offer.

Telangana - Shahi tukda the Hyderabadi pudding comprises fried bread topped with condensed milk and flavored with a hint of cardamom and saffron. Sarva pindi  (a type of savory pancake), pachi pulusu (tamarind soup), polelu (flat bread stuffed with jaggery) and baghare baingan (brinjal curry).

Jammu and Kashmir - Dum-aloo, which is fried potatoes cooked in a curd-based gravy. Lyodur Tschaman (cottage cheese cooked in a turmeric-based gravy) and paneer chaman (cottage cheese prepared in milk). Breads such as sheermal and baqerkhani. 

Odisha - Mouth-watering desserts such as ras malai, chhenapoda and rasabali. The vegetarian dishes that commonly figure in a main course meal here include dalma (a green gram preparation), pakhala bhata (a rice dish) and santula (vegetable curry). 

Mizoram - Chhum han is a simple dish made of steamed vegetables. Koat pitha (banana fritters), paanch phoron torkari (mixed vegetables) and bamboo shoot fry.

Gujarat - Khandvi is made with gram flour, the rolled snack is served with chutney. Snack on like dhokla, thepla, muthiya, fafda, khichu. Mohanthal, ghari and basundi are must-try sweets.

Tamil Nadu - Dosa, uttapam has toppings of bell pepper, onion and tomato. Idli, vada, dosa, lemon rice, sambhar, rasam, banana bondas, milagu pongal (savory rice dish) and murukku

Haryana - A paradise for vegetarians, Kadhi pakoda (gram flour balls cooked in curd), sangri ki sabzi (a preparation of stringy beans) and a variety of khichdi (rice and lentil dish) and dal preparations. Buttermilk is one of the much-loved drinks. Gulfi at Delhi.  

Madhya Pradesh - Poha-jalebi  the classic breakfast combinations here is poha (lightly fried flakes of flattened rice) paired with jalebi. With scrumptious dishes such as bhutte ki khees (corn cooked in spices and simmered in milk) and dal bafla (baked wheat balls with dal), Madhya Pradesh sure offers a good mix for food connoisseurs.

Rajasthan - Dal baati from the traditional dal baati churma (a dish made of lentils), gatte ki sabzi (made of gram flour), bikaneri bhujiya (crispy snack) to sweets like balushahi, ghevar and Alwar's milkcake, there are ample of dishes in Rajasthan to please all taste buds.

Andhra Pradesh - Known as pulihora or puliyodharayi, tamarind rice is a tangy rice preparation infused with tamarind pulp. Other well-liked dishes from the state include poornalu (rice flour stuffed with jaggery mixed dal paste), mamidikaya pappu (raw mango dal), koora (curry) and panasapottu koora (jackfruit curry).

Maharashtra - Vada pav from puran poli to vada pav and pav bhaji, the land of Marathas has some of the best food in the country. Other famous food from this region include missal pav, batata vada and modak.

Assam - Aloo pitika, a mashed potato preparation, other signature dishes include xaak aru bhaji (leafy vegetable stir fried), oou khatta (chutney made of elephant apple) and a variety of pithas (rice cakes).

Arunachal Pradesh - Bamboo shoots are used as an ingredient in most recipes. A separate dish prepared entirely with tender bamboo shoots is one of the most popular of the state.

Bihar - Staple food litti chokha (whole wheat flour balls with a stuffing of roasted gram flour) and sattu recipes like sattu paratha. Thekua (sweet dish), balushahi (dessert), dhuska (deep fried snack) and suran chutney (made of elephant foot yam).

Jharkhand - sweet Malpua (deep-fried pancake) and thekua & litti chokha.

Punjab - Makke di roti and sarso da saag (made of corn and mustard leaves). Lip-smacking Amritsari kulcha and lassi (yogurt-based drink).

Uttarakhand - Bal mithai is a dessert made with roasted khoya and coated with sugar balls. Apart from this, Uttarakhand has some unique dishes like the bhaang ki chutney (made with hemp, mint leaves and green chillies), Garhwal ka fannah (a dal preparation), baadi (a type of porridge), jhangora ki kheer (cereal-based dessert) and Kumaoni raita (a curd preparation)

Chhattisgarh - Muthia the dumpling served with chutney is made from rice batter mixed with spices and chopped onion. Aamat (tangy soup made with bamboo shoots), dubki kadhi (a kadhi preparation with chana dal dumplings) and chousela (rice puri).

Himachal Pradesh - Babru - Stuffed with black gram, this is a Himachali version of the popular kachoris. The Himachali pulao made with rice, nuts, spices and fruits is also a staple of the state. Apart from this, sweet, saffron-flavored rice known as meetha zafrani chawal and makhana raita (lotus seeds and curd preparation) are also popular.