Best local food in Dadra and Nagar Haveli: Explore Delightful dishes

There are many places to visit in Dadra and Nagar Haveli where travellers can explore authentic local food in Dadra and Nagar Haveli.

The culinary environment of Dadra and Nagar Haveli is proof of the region’s rich cultural heritage and diversity. From traditional Gujarati delicacies like dhokla and undhiyu to seafood delicacies and unique snacks, the local cuisine offers a variety of flavours and experiences. 

In this gastronomic exploration, we dig deep into the heart of Dadra and Nagar Haveli, uncovering the treasures of its culinary reputation. From street food stalls busy with activity to humble kitchens where age-old recipes are passed down through generations where each bite tells a story of tradition, flavour and community. 

Join us as we sample the best local food in Dadra and Nagar Haveli has to offer.

The top 15 best local food in Dadra and Nagar Haveli are:

• Muthia
• Ghantia
• Khakhra
• Lilva kachori 
• Dhansak
• Undhiyu
• Sutarfeni
• Khatta meetha bhaat
• Doodhpak 
• Aamras
• Bhajia
• Ghari
• Dal dhokli
• Surti Locho
• Pithla Bhakri

1. Muthia

The dish can be eaten steamed or fried after steaming. This item is known as vaataa in the Charotar area located in central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, grated bottle gourd or bitter gourd. After steamed, they tempered with sesame seeds and mustard seeds.

2. Ghantia

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3. Khakhra

4. Lilva kachori

The pigeon peas are cooked until soft and mashed, then seasoned with a blend of spices like cumin, coriander, turmeric and chilli powder. The filling is then put into the Shell made from a door of wheat flour, gram flour and semolina. It is then deep-fried until golden and crispy resulting in a delightful contrast of textures. It is often served hot accompanied by tangy chutneys or spicy pickles.

5. Dhansak

6. Undhiyu

7. Sutarfeni

So that is mainly made during festivals. This is yummy and can be prepared very easily. All ingredients for making sutarfeni are sugar, water and margarine. It also includes finely ground powder that is made from powder pistachios, saffron strands, almonds and cardamom powder. After the sugar syrup is done and cooled, the katafi is covered with a damp cloth or paper towel.

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8. Khatta meetha bhaat

Once the tempering is fragrant and the spices are aromatic tamarind pulp and jaggery or added to the mixture. Other ingredients such as peanuts, cashews and raisins may also be added for texture and an additional layer of flavour. The cooked rice is then added to the tempering mixture ensuring that it is well coated with the flavours and colours of the spices. The dishes are gently stirred and allowed to simmer for a few minutes in the tangy sweet sauce. Khatta Meetha bhaat is often served as a main dish accompanied by a side of Raita to balance out the flavours. It is a popular choice for festive occasions and gatherings.

9.  Doodhpak

It is garnished with a variety of toppings such as chopped nuts almonds, cashews or pistachios and writes foods like chopped dates or raisins which add texture to the desert. Some variations of doodhpak also include ingredients like grated coconut or khoya to add to the richness and flavour. So warm or chilled it is a decadent intelligence that is sure to delight your senses and satisfy and eat sweet tooth and the best local food in Dadra and Nagar Haveli.

10. Aamras

To make Aamras, ripe mangoes are peeled pitted and then period until smooth. The beauty may be strained to remove the fibrous bits resulting in the velvety stir texture that melts in the mouth. Some variations of Aamras may include a splash of milk or cream to enhance the creaminess of the puree. Aamras is not only enjoyed as a standalone dessert but also used as a versatile ingredient in other creations Like smoothies, milkshakes, ice cream and yoghurt parfaits.

11. Bhajiya

Bhajiya is a beloved street food commonly prepared at home for gatherings, festivals and rainy day indulgences. The Bhajiya batter is typically made using chickpea flour as a base various spices like turmeric chilli powder coriander powder cumin and ajwain along with salt are added to it. A wide variety of vegetables can be used including potatoes, onions, spinach, as planned, chilli pepper et cetera. The Bhajiya is deep-fried until it turns golden brown and crispy on the outside while remaining tender and Inside. 

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12. Ghari

Traditionally, the sealed patterns or designed by intricate patterns using a special tool called Gharivat, which gives the desert its name. Once assembled the Ghari Pet is deep fried in ghee until it turns golden brown and crispy on the outside.

It is particularly me during festive occasions such as Diwali and weddings.

13. Dal dhokli

14. Surti Locho

The gram flour is fermented overnight with a mixture of yoghurt, water and spices allowing it to develop a tangy flavour and every texture. The formatted batter is then steamed until it sets into a soft and spongy cake-like consistency. Once steamed the Surti Locho is cut into cubes or squares and then tempered with a mixture of mustard seed, curry leaves, green chillies and sometimes garlic. This tempering infuses the dish with aromatic flavours and subtle kick-off flavours.

15. Pithla Bhakri