The Cuisine of Madhya Pradesh: A feast of flavours that take your taste buds on an unforgettable journey

Author - Dr Himanshu Talwar is an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit

The "Heart of India," Madhya Pradesh, is known for its rich and varied cuisine which is a delicious blend of flavours from various communities. The state is known for its extensive use of grains, lentils, and spices, with dishes ranging from the aromatic biryanis of Bhopal to the spicy street food of Indore. 

Madhya Pradesh honours its tribal heritage with indigenous ingredients and traditional cooking methods. Its food scene is a delectable blend of flavours and textures that is sure to satisfy any foodie's palate with a one-of-a-kind culinary experience.
Some iconic dishes native to Madhya Pradesh are- 

• Poha - A beloved breakfast staple, poha consists of flattened rice cooked with turmeric, mustard seeds, and green chilies, offering a bright yellow hue and a tantalizing aroma. Often garnished with fresh coriander, sev, and a squeeze of lemon juice, this light yet flavourful dish provides a perfect balance of textures—from the soft poha to the crunchy sev—making it a morning favourite. Its simplicity echoes the widespread appeal of similar rice dishes found across the country.
• Dal Bafla - This traditional dish features wheat dough balls that are boiled to retain moisture, then baked or roasted until golden brown. Served alongside a rich and spicy dal made from lentils, ghee, and a blend of spices, dal bafla is a hearty meal that embodies comfort food at its finest. The soft, buttery texture of the bafla complements the bold flavours of the dal, making it a popular choice during festive occasions. This dish is reminiscent of the daal-baat (lentils and rice) combinations found in various North Indian cuisines.
• Bhutte ka Kees - A specialty from Indore, bhutte ka kees is a delightful dish made from freshly grated corn sautéed with spices, milk, and a hint of lemon juice. The creamy texture of the corn mixed with the spices creates a comforting and flavourful snack that captures the essence of summer. It is often enjoyed as street food like many other corn-based snacks found in different parts of India.
• Puran Poli - A traditional sweet flatbread, puran poli is made from wheat flour and stuffed with a mixture of jaggery and split yellow gram, which is sweetened and spiced with cardamom. This festive delicacy is often served with a generous dollop of ghee, creating a rich and indulgent treat that is enjoyed during celebrations and special occasions. 
• Farcha - Farcha is a traditional dish originating from the tribal areas of Madhya Pradesh, known for its unique blend of flavours and cooking techniques which is often enjoyed during festivals or special gatherings. This dish consists of marinated and spiced pieces of chicken or mutton, which are then deep-fried to achieve a crispy exterior while retaining juiciness on the inside. The marinade typically includes local spices, garlic, and ginger, giving Farcha its distinctive flavour. 
• Baiga Roti - Baiga Roti is a traditional flatbread made from coarse millet flour, which is a staple food for the Baiga tribe, known for their deep connection to nature and sustainable farming practices. This wholesome bread is typically cooked on a clay griddle, imparting a unique flavour and texture. Served alongside spicy chutney or a mix of wild leafy greens, Baiga Roti highlights the dependence on locally sourced ingredients.
• Hara Kebab - Hara Kebab is a distinctive dish cherished by the Gond tribes of Madhya Pradesh, renowned for its vibrant flavours and use of fresh, wild ingredients. These kebabs are crafted from minced greens—such as spinach, coriander, and other local herbs—blended with aromatic spices. Formed into patties, they are shallow-fried to achieve a crispy exterior while retaining a moist interior. 
• Kodo Millet Khichdi - Kodo Millet Khichdi is a wholesome and nutritious dish that shows the indigenous populations' commitment to health and sustainable eating. Made from kodo millet—a drought-resistant grain—paired with lentils, this khichdi is a nourishing comfort food. It is often enriched with seasonal vegetables, enhancing both flavour and nutrition. Cooked together in a single pot, this dish embodies simplicity and balance.