I) Syrian Jewish Indian Cuisine (Origins: Kerala)
Great Place To Get It: You gotta go to the source if you want the real thing. Cochin’s Koder House is as close as it gets.
II) Chettinad Cuisine (Origins: Tamil Nadu)
Great Place To Get It: The Anjappar Hotels, Chennai and Bangalore is where it’s at if you’re looking for some real authenticity.
III) Naga Cuisine (Origins: Nagaland)
Great Place To Get It: If not a real Naga household, Nagaland’s Kitchen in Delhi is close enough, we reckon.
IV) Kashmiri Cuisine (Origin: Kashmir)
V) Assamese Cuisine (Origin: Assam)
Great place to get it: Got to give it to the capital for their food culture, Jakoi in Delhi is where you need to be if you want to try some.
VI) Kolhapuri Cuisine (Origins: Maharashtra)
VII) Khandeshi Cuisine (Origins: Maharashtra)
Great place to get it: Khandeshi Jhatka, Pune is where you need to be to get a taste.
VIII) Khasi Cuisine (Origins: Meghalaya)
Great place to get it at: We're afraid you're going to have to find a Khasi household for this one! Time to make some new friends.
IX) Syrian Christian Cuisine (Origins: Kerala)
Great place to get it at: Strangely, the closest place for this one's in Ahmedabad, at Four Food.
X) Mangalorean Cuisine (Origins: Managalore)
XI) Bihari Cuisine
Great place to get it at: Loosen your belt up a notch, its at Potbelly Rooftop Cafe, Delhi.
XII) Konkani Saraswat Cuisine (Origins: Goa, Konkan Belt)
Saraswat cuisine is another one of those lovely amalgamations the country's created - originally hailing from Goa, it's like the delightful offspring of Udupi and Malvani food culture. Traditionally, it's the Saraswat Brahmins from the Konkan we have to thank for this unique cuisine that's mostly pesco-vegetarian - good thing too, because missing out on the community's spin on seafood would be a real pity, replete with curries cooked with coconut, coconut oil, tamarind, and curry leaves. You can't help but notice that their cuisine is less spicy than their Goan Catholic counterparts though, with less Portuguese influence as well.
Staple dishes include Hooman ani Xit or fish curry and rice, hands-down the most popular dish in the region and Indian breads such as Puris, Chapatis and Parathas are pretty common fare here, as with most of the country. There's actually a couple of different sects amongst the Saraswat Brahmins, such as the Satvik Brahmins whose cuisine is very similar to that of the Jain community. Strictly vegetarian, they don't use vegetables plucked from underground, like onions, potatoes, and garlic. Vegetarian meals here are generally dishes like bhaji or shaak, made from different fruit and vegetables, hoomans or curries and misal, a delicious spicy usal topped with fried snacks.
Words: Aditi Dharmadhikari
[That's all we've got for now but if you know of any incredible and overlooked cuisines that isn't heard enough of in the country, don't hold out on us. Let us know in the comments section below.]