Regional Indian Food Pairings

Sarson da Saag (mustard greens) and Makki di Roti (corn flatbread) is a classic Punjabi dish often served with dollops of butter and jaggery.

Salan, a tangy gravy made with yogurt, lentils, and spices, is the perfect complement to the rich flavors of Hyderabadi Biryani.

Vada Pav, a potato patty sandwiched between two pieces of bread, is a beloved Mumbai street food often served with chutney and fried green chilies.

Bati, a hard wheat bread, is the traditional accompaniment to Laal Maas, a spicy red meat curry from Rajasthan.

Idli and Sambar, a steamed rice cake served with a lentil-based stew, is a classic South Indian breakfast dish.

Rogan Josh, a lamb curry with a rich red gravy, is traditionally served with steamed rice.

Dhokla and Khaman, both steamed chickpea cakes, are popular Gujarati snacks often served with chutney and sev.

Sheermal, a sweet bread flavored with saffron and cardamom, is the traditional accompaniment to Awadhi Biryani, a fragrant rice dish from the Awadh region of Uttar Pradesh.

Bisi Bele Bath, a spicy rice and lentil dish, and Kosambari, a salad made with lentils, cucumber, and coconut, are popular pairings in Karnataka.

Macher Jhol, a Bengali fish curry, is traditionally served with steamed rice.

Misal Pav, a spicy curry made with sprouted lentils and served with bread, is a popular street food in Maharashtra.

Pao, a soft bread roll, is the traditional accompaniment to Goan Fish Curry, a spicy fish stew.

Pesarattu, a savory crepe made with green gram, and Upma, a semolina porridge, are popular breakfast dishes in Andhra Pradesh.

Sadhya, a traditional Kerala feast, is served on a banana leaf and includes a variety of dishes, all of which are eaten with rice.

Dahibara Aludum, a dish made with lentil dumplings in a yogurt-based gravy, is a popular street food in Odisha.