| Jammu & Kashmir | Gustaba,Tabak Maz, Dum Aloo, Haak or Karam Ka Saag |
| Punjab | Dal Makhani, Makke di Roti-Sarson da Saag, Chana-Bhature, Amritsari Machchi and Kulcha |
| Chandigarh | Butter chicken, Tandoori Chicken, Mutton Pulao |
| Himachal Pradesh | Sidu, Aktori and Dham (a vegetarian mid-day meal cooked by Boti Brahmins) |
| Haryana | Kachri ki Sabzi, Cholia (Green Gram), Chaach-Lassi, Bajre ki Khichdi |
| Delhi | Chaat, Tandoori Chicken, Paranthe, Nagauri-Halwa, Chole Bhature |
| Rajasthan | Dal-Baati-Churma, Ker-sangari, Lal Maas Gatte, Pyaaz ki Kachori |
| Uttarakhand | Aloo ke Gutke, Kaapa, Jhangora(millets) ki kheer, Chainsoo |
| Uttar Pradesh | Kababs, Biryanis, Bedmi Aloo Kachori, Halwa, Benarasi Chaat |
| Sikkim | Momos, Thukpa, Gundruk, Phagshapa and Sael Roti |
| Jharkhand | Thekua, Pua, Pittha, Marua-ka-roti |
| Bihar | Litti(baked balls of wheat), Sattu(ground gram), Khaja, Khubi ka Lai, Anarasa, Tilkut |
| Manipur | Iromba, Kabok, Chakkouba |
| Nagaland | Momos, Rice Beer and Cherry wine |
| Assam | Maasor, Tenga, Pitha |
| Arunachal Pradesh | Apong (local beer) |
| Gujarat | Thepla, Dhokla, Khandvi, Handvo, Panki |
| Madhya Pradesh | Lapsi, Bafla, Bhutte ki Khees, Bhopali Kababs |
| Maharashtra | Shrikhand, Thalipeeth, Vada Pao, Modak |
| Goa | Vindaloo, Xacuti, Bibinca, Prawn Balchao |
| Karnataka | Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti |
| Kerala | Sadya meal, Avial, Malabar Parotha, Payasam, Irachi Stew |
| Tamil Nadu | Appam, Dosai, Idli, Sambhar, Rasam, Chettinad chicken, Pongal |
| Pondichery | Kadugu, Yerra, Vendakkai Patchaddy |
| Chaatisgarh | Bafauri (a sweet made with chana dal), Kusli(a sweet made with flour and semolina), red Ant Chutney |
| Andhra Pradesh | Hyderabadi Biryani, Mirchi ka Salan, Ghongura pickle, Korikoora |
| Mizoram | Zu(a special tea) |
| Tripura | Chakwi, Mwkhwi, Muitru |
| Orissa | Fish Orly, Khirmohan, Rasabali, Chhenapodapitha |
| West Bengal | Bhapa illish, Rosogulla, Mishti Doi |
| Meghalaya | Jadoh, Kyat(local beer) |