What are popular foods of each state in India?India is federal union of 28 states and 7 territories. Food of each state is influenced by the neighboring state, the geography, climate, and the culture.

I have grouped the 28 states into 5 major regions: North, Mid-India, South, Northeast, and East. I have created Mid-India by combining Madhya Pradesh, Chhattisgarh, Goa, Gujarat, and Maharashtra

In addition, I have created two additional regions: Delhi, and 'Indian restaurants in UK'. Delhi has its own Muslim and Punjabi foods. The Indian restaurants in UK have their own brand of Indian British curries originated in UK.

It was a challenge to create this list. Every state has a large selection of foods, how to limit the selection. How to credit a state for a given food that originated in another state. Some selections were easy, the red-ant chutney was made famous by chef Ramsey. Many readers will not agree with the selections, but it is just one set of selections.

North India- Jammu Kashmir: Rogan Josh, Tabak Maaz, Gustaba, Dum Aloo, Haak Saag, Yakhni, Kahava (Green tea Latte)

- Punjab: Makki-Roti and Sarson-Saag, Rajma and Chawal, Cholay and Bhature, Amritsar Machhli, Makhani Dal, Kulcha, Sooji Halwa (Parsad), Lassi (whipped yogurt)

- Haryana: Kachri Subzi, Cholia, Chach (Matha, natural skimmed buttermilk), Bajra Khichri

- Rajasthan: Dal-Baati-Choorma, Ker-Sangari, Lal-Maas, Gatta, Piyaz Kachori, Ghewar, Kalakand. Bhang available at state stores. You might be able to find Ganja and even Afeem

- Himachal Pradesh: Sidu, Aktori and Dham, Apples

- Uttarkhand: Aloo Gutke, Kaapa, Jhangora kheer, Chainsoo

- Uttar Pradesh: Shami Kebab, Awadh Biryani, Aloo Kachori, Moong Dal Halwa, Benaras Chaat, Jalebi and Dahi breakfast

Mid India- Madhya Pradesh: Lapsi, Bafla, Bhutte Kheer, Bhopali Kebab

Chhattisgarh (Eastern part of Madhya Pradesh) is known for Bafauri, Kusli, and Red ant chutney made famous by chef Gordon Ramsey

- Gujarat: Thepla, Dhokla, Khandvi, Handvo, Panki, Dhansak, Ankoori, Nankhatai

- Maharashtra: Shrikhand. Thalipeeth, Vada Pao, Modak, Upma

- Goa: Vindaloo, Xacuti, Bibinca, Prawn Balchao

Vindaloo is oldest hottest dish made with red chilies in Indian food history

South India- Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti

- Kerala: Sadya meal, Avial, Malabar Parotha, Payasam, Irachi Stew

- Andhra Pradesh: Hyderabadi Biryani, Mirchi salan, Ghongura pickle, Korikoora

- Tamil Nadu: Appam, Dosai, Idli, Sambhar, Rasam, Chettinad chicken, Pongal

Northern part of Tamil Naidu (Pondicherry) is known for Kadugu Yerra, Vendakkai Patchaddy

Idli is the oldest technically most sophisticated in Indian food history

North East- Bihar: Litti, Sattu, Khaja, Khubi ka Lai, Anarasa, Tilkut

- Jharkhand: Thekua, Pua, Pittha, Marua Roti

- Sikkim: Momos, Thukpa, Gundruk, Phagshapa and Sael Roti

- Arunachal Pradesh: Apong (Beer)

- Assam: Maasor Tenga, Pitha

Home of world's hottest Chili pepper 'Bhut'

- Nagaland: Momos, Rice beer, Cherry wine

- Manipur: Iromba, Kabok, Chakkouba

- Meghalaya: Jadoh, Kyat (Beer)

- Tripura: Chakhwi, Mwkhwi, Muitru

- Mizoram: Zu (Tea)

East India- West Bengal: Bhapa llish, Rasgulla, Mishti Doi, Machhli Jhoal

- Orissa: Fish Orly, Khirmohan, Rasabali, Chennapodapitha

Rasgulla actually originated in Orissa.

DelhiChaat, Paratha (Paranthe wali gali), Cholay and Bhature, Nihari, Seekh kebab, Haleem, Korma, Mutton Pulao, Moti-choor Laddoo, Kulfi and Falooda, Sohan Halwa

Makhni chicken and Tandoori Chicken originated at Daryaganj in Delhi

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