From the misty hills of Meghalaya to the sun-soaked coasts of Kerala, India’s regional kitchens are taking center stage in 2025 like never before. Food lovers across the globe are ditching the predictable for the profound—rediscovering age-old flavours that feel fresh, fierce, and fantastically Insta-worthy. Thanks to food creators, home chefs, and cultural revivalists, these hyperlocal dishes are not just trending—they’re transforming what it means to eat Indian. 

So the next time you scroll past a sizzling Ambur biryani reel or a frothy glass of Ragi Ambli on your For You Page, remember—it’s not just viral, it’s vital. Because in celebrating regional recipes, we’re not just following trends. We’re preserving taste, tradition, and a timeless love for Indian food.

1. Dosa Spring Rolls

Ingredients for Dosa Spring Rolls:

• 1 cup dosa batter
• 1 cup julienned veggies (carrot, capsicum, cabbage)
• 1 tsp soy sauce
• 1 tsp chilli garlic sauce
• Salt and pepper to taste
• Oil for shallow frying
• Chaat masala for garnish

Instructions to Make Dosa Spring Rolls:

1. Prepare thin dosas on a flat non-stick tawa.
2. Stir-fry the veggies with soy sauce, chilli garlic sauce, and seasonings.
3. Place the filling inside each dosa and roll tightly like a spring roll.
4. Shallow-fry the Dosa Spring Rolls until golden.
5. Serve Dosa Spring Rolls with spicy chutney or tomato sauce. 

Pro Tip for Dosa Spring Rolls:

Use a slightly thicker dosa batter to prevent the Dosa Spring Rolls from tearing while rolling.

2. Kori Gassi (Mangalorean Chicken Curry)

Ingredients for Kori Gassi:

• 500g chicken
• 1 cup coconut milk
• 2 tbsp tamarind extract
• 1 onion, chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 4 dried red chillies
• ½ cup grated coconut
• 1 tsp turmeric
• Salt and oil

Instructions to Make Kori Gassi:

1. Roast coconut, cumin, coriander, and chillies. Blend into a smooth paste.
2. Sauté onions and add chicken. Cook for 5 minutes.
3. Add the spice paste, tamarind, turmeric, and salt. Cook until aromatic.
4. Pour in coconut milk and simmer Kori Gassi for 25–30 minutes.
5. Serve Kori Gassi with neer dosa or steamed rice. 

Pro Tip for Kori Gassi:

Let Kori Gassi sit for a few hours before serving to enhance the coconut-spice flavour.

3. Bisi Bele Bath (Karnataka)

Ingredients for Bisi Bele Bath:

• ½ cup toor dal
• ½ cup rice
• Mixed veggies (carrot, beans, peas)
• Tamarind pulp
• Bisi Bele Bath powder
• Ghee, mustard seeds, curry leaves.

Instructions to Make Bisi Bele Bath:

1. Cook rice and dal separately.
2. Boil veggies with tamarind pulp.
3. Mix everything with Bisi Bele Bath masala.
4. Temper with ghee, mustard seeds, and curry leaves.
5. Serve hot Bisi Bele Bath with crunchy boondi.

Pro Tip for Bisi Bele Bath:

Add a tsp of jaggery while cooking Bisi Bele Bath for a balanced flavour.

4. Crabs Thecha Thermidor

Ingredients for Crabs Thecha Thermidor:

• 2 medium crabs, cleaned
• 3 tbsp green thecha chilli-garlic chutney)
• ½ cup béchamel sauce
• 2 tbsp cheese (grated)
• Salt and pepper

Instructions to Make Crabs Thecha Thermidor:

1. Boil and deshell crab meat.
2. Mix crab meat with béchamel, thecha, cheese, salt, and pepper.
3. Fill the crab shells with the Crabs Thecha Thermidor mixture.
4. Bake at 180°C for 10–12 minutes until golden.
5. Serve Crabs Thecha Thermidor with a citrus salad.

Pro Tip for Crabs Thecha Thermidor:

Use smoked cheese for an extra bold flavour in Crab Thecha Thermidor.

5. Dahi 'Pie Tee' Chaat

Ingredients for Dahi Pie Tee Chaat:

• Ready-made Pie Tee shells (or mini tart shells)
• 1 cup whisked curd
• 1 boiled potato, mashed
• 1 tbsp green chutney
• 1 tbsp tamarind chutney
• Chaat masala, red chilli powder
• Pomegranate seeds, coriander leaves

Instructions to Make Dahi Pie Tee Chaat:

1. Fill shells with mashed potatoes, followed by curd.
2. Drizzle with green and tamarind chutney.
3. Sprinkle chaat masala and chilli powder.
4. Top Dahi Pie Tee Chaat with pomegranate and herbs.
5. Serve immediately to retain the crunch of Dahi Pie Tee Chaat.

Pro Tip for Dahi Pie Tee Chaat:

Chill the curd in advance to give Dahi Pie Tee Chaat a refreshing edge.

6. Lucknowi Iconic Liquid Kebab

Ingredients for Lucknowi Liquid Kebab:

• ½ cup minced lamb
• 1 tbsp fried onion paste
• 1 tsp ginger-garlic paste
• 1 tbsp roasted gram flour
• 1 tbsp cream
• 1 cup mutton stock
• Lucknowi kebab spices

Instructions to Make Lucknowi Liquid Kebab:

1. Sauté lamb mince with spices, onion paste, and garlic.
2. Blend to a silky consistency using stock and cream.
3. Strain and serve hot in small shot glasses.
4. Garnish Lucknowi Liquid Kebab with saffron and fried onions.

Pro Tip for Lucknowi Liquid Kebab:

Use bone stock for a more intense Lucknowi Liquid Kebab flavour.

7. Chaat Variations (Fusion Platter)

Ingredients for Chaat Variations:

• Boiled chana, aloo, sprouts
• Mini papdi, sev puri shells, canapés
• Mint chutney, tamarind chutney
• Yoghurt, chaat masala
• Pomegranate, microgreens

Instructions for Chaat Variations:

1. Create separate Chaat Variations like avocado papdi chaat, beetroot dahi puri, and quinoa sev puri.
2. Layer each with contrasting textures.
3. Top Chaat Variations with yoghurt, chutneys, and crunchy toppings.
4. Serve Chaat Variations as a sampler platter.

Pro Tip for Chaat Variations:

Play with fusion like Thai sweet chilli and Greek yoghurt for international Chaat Variations.

8. Coffee-flavoured Avocado Dishes & Coffee-baked Sausages

Ingredients for Coffee-Avocado Salad:

• 1 ripe avocado
• 1 tsp instant coffee
• 1 tsp honey
• Lemon juice
• Salt, pepper

Instructions for Coffee Avocado Salad:

1. Slice the avocado and drizzle with coffee-honey dressing.
2. Chill and serve with seeds or nuts for crunch.

Ingredients for Coffee-Baked Sausages:

• 6 sausages
• 2 tsp coffee powder
• 1 tbsp brown sugar
• 1 tbsp mustard
• 1 tbsp olive oil

Instructions for Coffee-Baked Sausages:

1. Marinate sausages with coffee, sugar, and mustard.
2. Bake at 200°C for 20 minutes.
3. Serve Coffee-Baked Sausages with avocado mash.

Pro Tip:

Always pair Coffee-Baked Sausages with creamy avocado for a luxurious mouthfeel.

9. Vada Pav (Mumbai Street Food Classic)

Ingredients for Vada Pav:

• Pav buns
• 3 boiled potatoes
• Ginger-garlic paste, green chilli
• Besan batter
• Dry garlic chutney
• Oil, mustard seeds, and curry leaves

Instructions to Make Vada Pav:

1. Mash potatoes with spices and form balls.
2. Dip in besan batter and deep-fry vadas.
3. Toast pav, smear garlic chutney.
4. Assemble Vada Pav with vada and serve hot.

Pro Tip for Vada Pav:

Add a fried chilli or cheese-stuffed vada to level up your Vada Pav.

10. Garlic Naan (Tandoori Bread)

Ingredients for Garlic Naan:

• 2 cups all-purpose flour
• 1 tsp yeast
• 1 tsp sugar
• ½ cup yoghurt
• Chopped garlic
• Butter and coriander for garnish

Instructions to Make Garlic Naan:

1. Mix flour, yeast, sugar, and yoghurt into a soft dough.
2. Let rise for 1 hour.
3. Roll naan, sprinkle chopped garlic, and cook on a tandoor or iron skillet.
4. Brush Garlic Naan with butter and coriander.

Pro Tip for Garlic Naan:

Use a cast iron pan for a tandoor-like finish on Garlic Naan at home.

From Local to Legendary

As regional Indian recipes steal the spotlight in 2025, one thing is clear—authenticity is the new luxury. These aren’t just food trends; they’re edible stories of heritage, climate, culture, and innovation. Each dish carries with it the whispers of grandmothers, the flair of street vendors, and the soul of forgotten villages now rediscovered through the magic of digital food culture. 

Foodism preserves taste, tradition, and a timeless love for Indian food, so download the app and share your creations now!