By Aanchal Mathur
A snack from Kullu, Himachal Pradesh, Sidu is a kind of bread made from wheat flour, resembling a calzone. But it doesn’t taste like it. It is eaten with ghee, dal or green chutney.
Another one from Himachal Pradesh, Bhey has lotus stem cooked with a host of spices along with ginger, garlic and onion. It is a perfect alternative to the usual vegetarian snacks.
A deep-fried delight from Jharkhand, Dhuska is a wholesome treat of rice and chana dal. It is a yummy version of Kachori from Jharkhand.
A street side snack in Surat, Locho is made from sev and gram flour, and derives its name from its loose consistency.
Hailing from Karnataka, this breakfast dish is basically a spicier version of poha, and is named as gojju or huli avalakki because of the combination of spicy, tangy and sweet flavours.