Spices and stories: Savouring India’s languages through food

February 21 marks International Mother Language Day, a celebration of linguistic and cultural diversity. India, with its vast array of languages, also boasts an equally rich culinary heritage. What better way to honour this day than by indulging in regional dishes that reflect the essence of their native tongues?

Here are some iconic regional dishes that showcase the flavours of India’s linguistic diversity.

Kashmir: Dum Aloo

A beloved dish from the Kashmiri Pandit cuisine, Dum Aloo features baby potatoes slow-cooked in a rich, aromatic yoghurt-based gravy. Spiced with fennel, ginger and Kashmiri red chilies, this dish embodies the region’s distinct culinary style, blending mild heat with deep flavours.

Cook at home: If you don’t have Kashmiri red chilies, substitute with paprika and a pinch of regular chili powder. Use boiled baby potatoes and cook them in a spiced yoghurt gravy thickened with a little gram flour to prevent curdling.

Assam: Pitha

Pitha is a rice-based snack often prepared during festivals. These delightful treats come in both sweet and savoury versions, with fillings of jaggery, coconut or sesame seeds. Traditionally made using rice flour, pitha highlights Assam’s deep-rooted connection to rice cultivation.

Cook it at home: No rice flour? Just grind regular rice into a fine powder. If jaggery isn’t available, use brown sugar and mix with grated coconut for a close match in flavour.

Gujarat: Thepla

A staple in Gujarati households, Thepla is a spiced flatbread made from whole wheat flour, fenugreek leaves and a mix of aromatic spices. Perfect for travel, this dish represents Gujarat’s penchant for flavoursome, long-lasting foods that can be enjoyed on the go. This Indian flatbread comes in many variations including methi thepla, millet thepla, goda thepla, mooli thepla and palak thepla.

Cook it at home: No fresh fenugreek? Swap it with dried kasuri methi or spinach. Knead the dough with a little yoghurt for extra softness and add a pinch of turmeric for colour.

Tamil Nadu: Koottu

Koottu is a flavourful and versatile South Indian dish made with vegetables like pumpkin, bottle gourd or beans. Infused with the rich aroma of cumin, curry leaves and mustard seeds tempering, it brings warmth and comfort to any meal. Whether enjoyed as a side dish or paired with rice, koottu remains a household favourite, cherished for its simplicity and delicious taste.

Cook it at home: If coconut isn’t available for the paste, use a mix of yoghurt and ground peanuts for creaminess. Any combination of soft vegetables will work, and moong dal can be replaced with masoor dal for a similar texture.

Manipur: Eromba

The name Eromba comes from the Manipuri phrase eeru taana lonba, meaning “mixing and stirring watery.” This traditional dish combines boiled vegetables and fermented fish, mashed together with chilies for a bold, flavourful taste. Typically prepared without oil, Eromba is a healthy, simple, yet delicious accompaniment to any meal.

Cook it at home: If fermented fish is hard to find, a dash of fish sauce will do the trick. Balance the heat with mashed potatoes or boiled yam and use green chilies for a spice kick.

Odisha: Pakhala Bhat

A comforting Odia dish, Pakhala Bhat is fermented rice soaked in water and often served with accompaniments like fried vegetables, fish or curd. This dish is not only a cultural staple but also a refreshing meal, especially during the hot summer months.

Cook it at home: No time for fermentation? Soak cooked rice in water overnight with a squeeze of lemon for a quick alternative. Pair with spiced yoghurt and any available fried vegetables for a delicious side.

Which of these regional delights have you tried? Tell us in the comments below or challenge yourself to cook one this week!