
A typical Bengali spread
According to Outlook magazine’s nationwide poll published in its year-end edition, India’s national dish is not butter chicken but masala dosa. The national dessert is the juicy rosogolla. Outlook carries essays on India’s regional cuisine.
Nilanjana S. Roy, the author of A Matter of Taste: The Penguin Book of Indian Writing on Food:
Given that biriyani, pulao and khichdi are part of the Indian palate, and that a rough three-fifths of the world’s nations have some kind of rice dish as their national favourite, surely we can anoint some combination of rice-and-veggies or rice-and-meat? Not so. Aside from the fact that wheat-eating regions will have their sentiments damaged, there’s the tricky question of which recipe you choose. The classic, plain vanilla dal-and-rice khichdi has over 60 variations. Choosing a Lucknawi biriyani over the Hyderabadi kacchi biriyani over, say, a classic coastal seer fish biriyani is beyond my capabilities. And we haven’t even got to the pulaos yet. More
Chandan Mitra, a politician and a journalist, on Bengali cuisine:
Let me detail some of the items that would be considered non-negotiable in a traditional Bengali meal. It should start with fried miniature bodi, a few spoonfuls of lightly fried saag and uchchhey (small bitter gourd)—aloo fry, begun (brinjal) bhaja and/or bhindi bhaja (chopped fried bhindi). This should be followed by shukto (a light stew of aloo, karela, green banana, laau (green gourd) etc. Coconut-laced preparations are common in Bengali cuisine; hence a chholar dal (dhuli huyi chana with chopped coconut) is considered a delicacy. This also goes well with luchi (medium-sized puris made with maida rather than atta). At lunchtime, bhaja mooger dal (dal made with roasted moong) is often the next item. Alongside, there is a wide array of side dishes. They range from aloo posto, sager ghonto or chocchori (palak cooked with aloo, brinjal and various other vegetables including pumpkin), laau-chingri (shrimps cooked with finely cut pieces of green gourd and cabbage), chhenchki (pumpkin, aloo and other vegetables bunged together to make a mash), and in some cases chhanchra (a mash made of palak, aloo, laau, topped up with the head of fish—a huge delicacy). More:
Farrukh Dhondy, a UK-based writer, playright and journalist, on Parsi food:
Parsis perch or poach eggs on most things—one can have papeta par eida, bheeda par eida, kheema par eida, bhaji par eida, tambotaan par eida, which in turn mean: eggs on potatoes, okra, mince, spinach, tomato and almost anything else. Ideal starters for the wedding banquet (and, while on the subject of eggs, the curried, scrambled, coriandered breakfast dish akoori is far superior to what our Punjabi compatriots call bhujiya), to be followed by sali-boti, sali-marghi, lamb (goat, actually) or chicken cooked with slender, fried potato straws and/or with lugan no sahs—fish, usually pomfret, surmaai or ramus in a gently spiced, sweet and sour sauce—or patraan ni machchi, pomfret baked in banana leaves with a grated coconut chutney. All that is then followed by Parsi pulao, our version of biriyani topped with the definitive Parsi dhan saak daal. More:
Also read V. Gangadhar (Gujarati cuisine), Arun Jaitley (Punjabi), Dileep Padgaonkar (Saraswat Brahmin) and more.