Written By
Sanjeev Vekariya
Poha, a simple flattened rice dish, and Jalebi, a syrupy sweet, are an iconic breakfast combo in Indore.
This savory corn dish originated during a corn surplus in the region. Its unique taste comes from the combination of grated corn, milk, and spices.
Indori Pattice is a lesser-known variant of the famous aloo tikki, stuffed with a spicy chana dal filling, giving it a unique texture and flavor.
Garadu, a fried yam dish, is especially popular during the winter months. It's marinated in a tangy spice mix before deep frying, a process that enhances its flavor.
Indore’s version of Dahi Bada is different due to its use of a special masala and a generous topping of sev, adding a delightful crunch to the soft vadas.
Unlike the typical samosa, the Khatta Samosa of Indore has a tangy stuffing made from tamarind and spices, setting it apart from its counterparts.
This dish, made from sago pearls, is a staple during fasting periods. In Indore, it’s often garnished with crunchy peanuts and fresh coriander, making it a flavorful snack.