A grated corn stir-fry spiced with mustard seeds, green chili, and simmered in milk. Soft, sweet, spicy, and completely unique to Indore. 1)
A beloved Indore breakfast combo — fluffy, turmeric-tinted poha served with crispy, syrupy jalebis. Sweet + savory harmony! 2)
A cousin of Rajasthan's dal baati — these wheat balls are boiled and roasted, then dunked in ghee and served with spicy dal. Rustic, hearty, and satisfying. 3)
Made from steamed wheat dough slices simmered in a rich, spicy gravy — like chewy pasta meets curry. A Marwari-MP hybrid! 4)
A royal Mughlai mutton curry with yogurt, poppy seeds, and whole spices — slow-cooked to velvet softness. Legacy of Bhopal’s Nawabi kitchens. 5)
Unlike their North Indian counterparts, these are minced meat rolls grilled over open flames with clove smoke — aromatic and earthy. 6)
Bright green pooris made with spinach puree, paired with a chunky, tangy tomato-potato curry. A feast during festivals. 7)
Indore is the snack capital of India — try their wild chaat topped with sev, peanuts, fried peas, and spicy chutneys, sometimes even with sabudana! 8)
Unlike Maharashtrian versions, this one has lemon, coriander, green chilies, peanuts, and often a dash of sugar. Perfectly fluffy and tangy. 9)
A rich chicken or mutton curry with cashews, coconut milk, and cardamom, originally from Bhopal’s royal kitchens. Fragrant and slightly sweet. 10)
Deep-fried gram flour kachoris, stuffed with spiced lentils or onions, paired with a pungent asafoetida chutney that’s deeply addictive. 11)
A sweet-sour tomato relish flavored with jaggery, cumin, and fennel seeds. Often eaten with puris or as a side with dal-rice. 12)
In MP’s tribal belts, brinjal is roasted in the firewood embers, mashed with raw mustard oil, garlic, and green chili — smoky, spicy, and primal. 13)
Unlike northern versions, these are crispy-edged pancakes made with khoya and fennel, deep-fried and dipped in light sugar syrup. Often eaten with rabri. 14)
Made from the rare black Kadaknath chicken, a tribal specialty — the meat is lean, dark, and cooked in a peppery, earthy masala. Nutritious and exotic. 15)