This Republic Day, Shraddha Chowdhury embarks on a delicious journey through India’s 28 states and 8 Union Territories, charting a vibrant culinary trail that celebrates the nation’s rich diversity and irresistible tastes.

There is no such thing as ‘Indian’ cuisine’. The country’s culinary heritage is too vast and varied; to be clubbed under such an umbrella would be simplistic and reductive. Even bordering states may present regional gems that are poles apart in flavours with their unique spice blends, preparation techniques and ingredients that may be native to the region.

Let me issue a disclaimer here that this is no scientific shortlist, but one born from pure joy — I’ve leaned on the nostalgia and memories that food inevitably creates, choosing the dish that pops into my mind from either personal experience or storytelling. In this attempt to celebrate the staggering diversity of our country’s cuisine, this list include mains and sides, chutneys and street food, and in some cases, a feast.

Andaman & Nicobar Islands: Coconut Prawn Curry

Seafood is central to the cuisine of the islands, and a wide variety of freshwater and saltwater species are available. Although a lot of the curries here show hints of Bengali influences, they are also rich in coconut milk, like the coconut prawn curry. Locally available prawns (tiger, king and jumbo) are cooked in a creamy base of coconut milk, and the gravy is infused with curry leaves. This aromatic dish became popular after it featured in Tomb Raider The Official Cookbook And Travel Guide, based on the Tomb Raider video game. Recipe

Andhra Pradhesh: Kodi Kura

Using both green and red chillies, this chicken curry is an explosion of flavours obtained from the use of poppy seeds, peanuts, curry leaves and coconut milk. It is slow-cooked to allow the meat to absorb the special marinade of garam masala (cumin, peppercorns, fennel, coriander seeds, cinnamon, green cardamoms and cloves). In many parts, this is made with natu koli (country chicken). Recipe.