Here are eight dishes from various parts of India that you must try this Independence Day

Yogesh Ghorpade, CEO and Founder, Uplodefoodie and Purba Kalita, Co-Founder of SaleBhai, shares a list of Indian delicacies you can savour. 
Rasgulla
Rasgulla

Indian food reflects the perfect blend of various culture and traditions across ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. Each region of the country has its own style of cooking with distinct flavours. This Independence Day, try some of the famous lifestyle Indian dishes penned down by Yogesh Ghorpade, CEO and Founder, Uplodefoodie and Purba Kalita, Co-Founder of SaleBhai.

Modur Pulav (Kashmir): This is a Kashmiri sweet dish, prepared with nuts. It is sweet and has saffron as its primary colour. It has spices, a mix of dry fruits, ghee, and fruits like apple, pomegranate and pineapples. It can also be relished with Paneer Masala and tangy Indian pickles.

Modak (Maharashtra): Modak is more popularly known as an offering to Lord Ganesha during Ganesh Chaturthi. It is filled with coconut and jaggery. It can be fried or steamed but it is mostly preferred steamed hot in ghee by Indians.

Murukku (South Indian states): Considered as one of the best tea-time snacks, Murukku is made from rice flour and urad dal flour. It is an integral part of the South Indian cuisine and is relatively easy to prepare. One can easily make these in a large batch and enjoy leisurely whenever there is a craving for a quick snack.



Narikol (Assam): Coconuts certainly play a significant role in the Indian cuisine. Made from tender coconut rolled into balls, Narikol is one of the most famous dishes in Assam and is especially seen a lot around Bihu. This can also be preserved for more than a week if kept in a dry air-tight container.

Sarson Da Saag (Punjab and Haryana): One of the most popular Punjabi vegetarian combinations is Makke Ki Roti with Sarson Da Saag. This famous combination is a flat-bread and mustard leaves gravy, prepared with different spices. Wash it down with a cool and refreshing glass of Lassi.

Mysore Pak (Karnataka): Mysore Pak is a South Indian dessert prepared with generous amounts of sugar, ghee, fragrant cardamom, and gram flour. It was first whipped up in the royal kitchen of the Mysore Palace and till date, it is considered the king of sweets in South India.



Rosogulla (West Bengal and Odisha): The battle between West Bengal and Odisha claiming rosogolla as their own might have ended in the former's favour, but none of that bitterness has trickled into the treat itself - the spongy, sweet, and delicious mithai that is a must in every East Indian celebration.

Ghevar (Rajasthan): Rajasthani cuisine is marked by its savoury dishes and succulent desserts. Among them, Ghevar is probably the most drool-worthy. This disc-shaped cake is made with mawa, ghee, and malai ghewar.

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