 "Food from Indian states is healthy and varied. (File photo)")
President Droupadi Murmu’s dinner on Saturday for visiting G20 leaders served Mumbai Pao, jackfruit galette with glazed forest mushrooms, and Kashmiri Kahwa. The menu represented India’s states and regions though it didn’t serve meat.
India’s regional foods, from ragi roti to Champaran meat, have long travelled all corners of the country: What is new is the discovery of the exotic and acknowledgement of their health value. As the government promotes millets, indigenous ingredients such as yellow Himalayan chillies, tree tomatoes, black garlic, and kaitha or elephant apple have found place in restaurant menus and home kitchens.
“Indian regional cuisines such
