15 Places That Are No Less Than Heaven for Food Lovers

 New Delhi is considered the capital of India and the food capital by many food enthusiasts. Many invaders have influenced Delhi, so different cultures inspire the city's food. The non-veg culture came with the Mughals because the people from Samarkand were meat-eating people. The famous snack samosa was originally stuffed with minced meat, but the vegetarian people stuffed potato instead of chicken or mutton.
The concept of chaat also evolved with the Mughals, and now there is always a tug-of-war between the chaat of Delhi and Lucknow. Endless joints offer fluffy bhaturas and spicy chole, and the same is true for non-veg snacks and main courses.

Mumbai is a melting pot of cultures, and its restaurants serve everything from seafood to Maharashtrian delicacies. Moreover, snacks like Vada Pav, Pav Bhaji, Bombay sandwiches, and Bhel Puri are the global ambassadors of the city's food.
Pav bhaji, once called the food of factory workers, began to tingle people's taste buds nationwide. The savoury bhaji topped with butter and pav, a fluffy bread, is the favourite food of every Mumbaikar and the people who visit Mumbai.
 

It is often said that if there is a heaven on earth, it is Kashmir. With the Himalayas adding to the place's appeal, it is known for its scenic beauty. But it is not all about scenic beauty in Kashmir. It is a place that entices food buffs from India and worldwide to explore this beautiful place's rustic flavours. It is known for meaty dishes. Wazwan is the flag-bearer of Kashmiri cuisine, and every foodie wants to try it at least once in a lifetime. A multi-course spread of meat-based dishes, it is part of the Muslim tradition of Kashmir. The cook is known as the Waaza in Kashmiri, and Wazwan means the feast made by the Waaza. Undoubtedly, non-vegetarian food takes centre stage in Kashmiri cuisine, but it is not only about non-vegetarian dishes. 
Dum Aloo, Modur Pulao, and Lyodur Tschaman, all dishes made of paneer, can make anyone fall in love with them. A drink without which the mention of Kashmiri cuisine is not complete is kahawa.

Bengaluru must be noticed if you are a foodie travelling to India for tasty food. The city has a varied food scene, with something for everyone. Bengaluru is famous for Mysore Dosa, Mysore Bonda, and Mysore Paak. Please don’t get confused with the name Mysore attached to all three famous dishes; they are equally famous in Bengaluru as in Mysore. 
As an IT hub of India, the city has a cosmopolitan culture similar to all metro cities. It has many South Indian restaurants and is also home to some of the finest eateries serving Chinese and Italian dishes. 
What sets the Mysore Dosa apart from its Chennai counterpart is its unique texture-crisp on the outside and spongey on the inside. A special red chutney further enhances this distinct dosa, giving it a distinctive flavour.

Every traveller visiting India includes Goa on their list because of the beautiful beaches and the overall aura of the place, which gives a rather lively vibe. Goa is on the western coast of India and is famous for appetizing Goan sausages, fish curry, and crispy xacuti. 
The Portuguese controlled this place, and the influence is also seen in the Goan food. One of the very famous Indo-Portuguese dishes of Goa is Pork Vindalho. It derives its name from two Portuguese ingredients, vin or wine vinegar and alho, garlic. Pork is frequently substituted for chicken or mutton. If you are a person who gives an approving nod to alcoholic drinks, then having your hands on Cashew Fenny will thrill you to bits. 

Hyderabad is a paradise for meat lovers. The first thing that comes to mind when a person visits Hyderabad is that of the Hyderabadi Dum Biryani. This dish of the city is as famous as the Chaar Minar and the Hyderabadi Pearls.
Hyderabadi Biriyani is made in layers, and there are seven layers generally. One of Chicken, mutton, or beef and another of rice, and this process is repeated. This biryani has plenty of saffron, onion, and whole spices.  This is very different from the biryani we get in Lucknow and Kolkata. Some other must-have Hyderabadi dishes are double ka meetha, baghāre baingan, haleem, and tikka boti.
 

Indore is undoubtedly a street food haven.  Indore has some of the most famous breakfast dishes, such as poha and jalebi. The city's food hubs are Chappan Dukan and Sarafa Market. These markets are all stocked up with food stalls serving steaming hot kachoris, bhutte ka kees, and not to miss Joshi’s flying Dahi Vada. What makes it popular among the locals and travellers is the taste of the soft and spongy balls topped with curd, saunth, and spices and how they are prepared and served. 

Seeing them being prepared can leave you awe-struck, as you might think you are seeing a juggler at work and not a street food vendor. While strolling in any of these markets, you can also taste the famous Indori Sev, which is the main ingredient of the savoury dish sev tamatar ki sabzi.

Kolkata is a double treat, firstly for carnivores and then for people with a sweet tooth.  The capital city of West Bengal boasts some luscious food. Biryani is famous in Hyderabad, and the Biryani of Kolkata has a separate fan base.
When the Nawab of Awadh, Wajid Ali Shah, was banished, he came and settled down in Kolkata, bringing his chefs with him. His love for biriyani was so profound that he ordered the chefs to recreate it in Kolkata, thus influencing the city's culinary history. 
Soon, this biriyani became known to the locals, and they also started making it. However, some commoners could not afford much chicken or Mutton, so they started putting potatoes in the biryani, making it more affordable and accessible. Now, the boiled egg and potato, along with chicken and mutton, have become a signature of the Biryani of Kolkata.
There is no equal for Bengali's love for fish and seafood. Kolkata's street food, such as puchkas and kathi rolls, is also a popular crowd favourite. Furthermore, the city has some of the most iconic sweets like Rasagulla or Rosogulla, as it is called in Bengali, Sandesh, Cham-Cham, and also Lady Kenny.

Amritsar was established by the fourth Sikh Guru, Guru Ramdas Ji, in 1577. The city is as famous for its food as it is for the Golden Temple. The signature dishes of Amritsar are Sarson Da Saag and Makke di Roti. Kulchas, fish pakoras, lassi, and Mah ki daal are the other famous dishes. Amritsar also takes pride in its Butter chicken.
If you like one or pegs to go down your throat, Amritsar will not disappoint you. There is a separate fascination among the people of Punjab for drinking, and we can say that they got it from their ancestors. The next generations of Maharaja Bhupender Singh live in Amritsar, and talking of the Maharaja, he was the one after which the Patiala Peg was named. A Patiala peg is that of a size of three standard pegs.
 

Jaipur is not just known for its history and rich cultural heritage. It also holds a special place among foodies, making it the culinary capital of Rajasthan. The Pink City has some dishes a food lover can't afford to miss, including gatte ki sabzi, kehar saangri, and dal baati churma.  
Dal baati is a combination of a dal made with a tadaka of the Mathania chilli native to Rajasthan. Baatis are also of different types. Saada baati, masala baati, and mawa baati all go very well with the daal. Also delighting the taste buds are pyaaz kachori, mawa kachori, and malai ghevar. A Rajasthani thali at Lakshmi Misthaan Bhandar or LMB in Johri Baazar provides Jaipur on a plate so that you can taste all the delicacies under one roof.

The holy city of Varanasi is among the oldest cities in the world. It also holds an important place among food buffs for its flavourful food. The round samosas have a unique taste and appearance. Whether it is morning or evening, people love these savoury snacks to the core, and if they are combined with the famous tea, what’s better than that? Malai toast, kachori, lassi, aloo chaat, tamatar chaat, kheer, and khoya jalebis. 
One thing that makes Varanasi or Banaras famous is the Banarsi Paan, which is also worth trying for people visiting this holy city. If you are in love with street food and authentic Indian sweet dishes, then the Ghats of Varanasi are a perfect place to visit.
 

Chennai is famous for its vibrant culture and delicious cuisine. The food here combines traditional South Indian dishes with modern fusion foods. The city is loved by both vegetarians and non-vegetarians, along with some local spices. Some popular vegetarians are sambar, rasam, and curd rice. Non-vegetarian delicacies are chicken 65, mutton biryani, and fish curry. Chennai serves a plethora of sweets and desserts like Pongal and Payasam.
The city does not hold back when it comes to street food, including dosa, idli, vada, and bajji. These dishes are served with coconut chutney and sambar. One thing that can't be missed when talking about Chennai food is Filter Coffee, a strong, sweet coffee made with freshly brewed coffee and milk. This coffee is served in small steel tumblers.

The local cuisine of Lucknow is characterized by slow cooking techniques, spices, and the liberal use of ghee, which adds flavour and richness to many dishes. The most famous dish of Lucknow is the kebab, a dish of marinated meat grilled over a fire. The popular kebab in Lucknow are galawati kebab, shami kebab, and seekh kebab.
The story behind the invention of the Galawati kebab is also related to the Nawab of Awadh, Wajid Ali Shah. The Nawab was madly in love with food, especially kebabs. Upon becoming old, when he was devoid of any teeth, he ordered the cooks to make a kebab in which there was no need to chew. And that is how the Galawati kebab was invented. These are so soft that one can bite them with the lips. 
Another famed Lucknow dish is the Awadhi biryani, a flavorful rice dish made with spices, meat, and vegetables. Another is “chaat,” a snack made with boiled potatoes, crisp fried puris, and chickpeas topped with chutneys.

Gujarat, the capital city of Gujrat, is ideal for vegetarians. The unique composition of Gujarati food can be an interesting research topic for you. 
For those, like many visitors to Gujrat, who are curious about the prevalence of sweetness in Gujarati cuisine, particularly in Ahmedabad, the answer lies in the local environment. The region's dry weather conditions make sugar a quick source of energy, a fact that has influenced the culinary traditions. In the past, a sweetened water welcome was a way to replenish lost fluids after a day's work.
This is the most famous city in India for its dry snacks. It has everything, from Fafdas to khakhras, Dhoklas, Theplas, and Ghughras. Aamras, Basundhi, Bundiya, Ghari, and Shrikhand are the must-try deserts in Ahmedabad. If you are running short of time and want to try a variety of Gujarati food, try a Gujarati thali in any of the famous restaurants in Ahmedabad.

Kerala is not at all sitting on the backfoot when it comes to offering some mouth-watering food. Kochi, the capital city of the ‘spice capital of India’, has many dishes that will give your taste buds a never-before experience. Talking about Kochi cuisine gives the impression of different cultures, from the puttu kadala curry to Thattu dosa, Malabar Biryani, and Meen Molagita curry. Another dish worth trying is the appam with stew and fish molly.