From Daulat Ki Chaat to Bhutte Ka Kees: 8 rare Indian dishes the world needs to try

In India, food is not just a meal for survival, it is a reflection of our journey, culture, and a very much part of our identity as a nation. Here, every region has its range of dishes, which changes with distance and speaks of the country's culinary diversity. While the world knows us for our millets and iconic dishes like butter chicken, chole bhature, dal makhani, and rajma chawal, there is much more in terms of unique flavours, techniques, and colours. Scroll down to know about eight such rare Indian dishes that the world needs to try.

It is a steamed dish made in turmeric leaves, where rice paste is filled with coconut and jaggery. It is also called Patoli and is a traditional Goan sweet delicacy prepared during monsoons and festive occasions like Nag Panchami and the Feast of the Assumption. The turmeric leaves impart a subtle earthy fragrance that elevates the soft rice cake and sweet filling.

It is a winter special from the North and a classic dessert made with milk. Milk is whisked before dawn and left under the winter dew to form a delicate saffron-tinged froth. It is served in a leaf bowl with nut dust, saffron milk topping and powdered sugar. It is also known as Nimish in Lucknow and Malaiyo in Varanasi.

It is a dish from Indore, made with grated corn slow-cooked with milk mustard seeds, green chilies, and spices. It is a creamy delight served with paratha.

It is a dessert from the Manipur region, where black rice is cooked in milk, offering a stunning shade of royal purple along with a nutty aroma and chewy texture. When topped with rose petals and nuts, it makes an indulgent dessert.

This is the Northeast's bold bite, enjoyed across Assam and Nagaland, where fermented bamboo shoot brings a sharp, tangy punch to curries.

It is a dish from Kerala, referring to a traditional rich gravy-based preparation that uses coconut and tamarind. The dish commonly uses bitter gourd, eggplant, okra, raw mango, or even prawns as key ingredients. The name of the dish comes from the Malayalam word “thee” (fire), referring to the dark roasted coconut base that defines this dish. It is said to have a smoky taste due to roasted coconut and tanginess from tamarind.

This is Gujarat's fermented culinary marvel, which is savory in taste. It is a healthy cake made from a fermented batter of rice and lentils (such as chana dal, toor dal, and moong dal), mixed with various grated vegetables, herbs, and spices.

The slow fermentation process not only enhances flavour but also improves digestibility, allowing nutrients to become easier for the body to absorb. Traditionally steamed rather than fried, the dish reflects Gujarat’s preference for light yet nourishing foods that balance taste, health, and everyday practicality.

It is said to have originated in the Kutch region of Gujarat and makes for a protein-packed dish.

It is a traditional savoury dish from the Khasi community of Meghalaya, Northeast India, often referred to as a local version of pulao or biryani. It is typically cooked with red rice, pork, ginger, garlic, onion, and turmeric. (Image: Instagram/cheftzac)