CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Madhya Pradesh may be India’s geographical heart, but its cuisine has a flavour all its own. Think fluffy poha crowned with peanuts, rustic dal bafla drenched in ghee, creamy bhutte ka kees, sizzling kebabs, crisp aloo tikki and syrup-soaked jalebi—and you have a culinary map that is as diverse and inviting as the State itself.
From the historic lanes of Indore and Bhopal to the food stalls and homes across the State, Madhya Pradesh offers a delicious meeting point of traditional recipes, wheat-based staples, seasonal produce, ingenious street food and distinctive spice combinations.
- From Indori poha to soulful dal bafla, MP serves up a delicious mosaic of wheat, spices, street flavours and traditional indulgence
- Poha, bhutte ka kees, sabudana khichdi, kachori and jalebi bring the bustling streets of the heartland to the plate
- Six tempting recipes showcase the versatility of Madhya Pradesh’s sweet, savoury, spicy and aromatic culinary traditions
- A cuisine shaped by geography, communities and generations, with distinctive vegetarian and non-vegetarian flavours
Its culinary identity reflects the State’s varied cultural landscape, where regional, tribal and urban influences have evolved side by side. The result is food that can be comforting and rustic, vibrant and indulgent, simple and sophisticated—all on the same platter.
A Taste of the Heart of India
Madhya Pradesh, the heart of India, is celebrated for its rich history, diverse culture and spectacular heritage. Its treasures include the Khajuraho Group of Monuments and Sanchi, while Bhopal serves as its capital.
The State’s varied landscape of forests, plateaus and rivers has also influenced its food traditions, with local ingredients and seasonal produce playing an important role in many regional preparations.
Its cuisine is particularly loved for dishes such as poha, dal bafla, bhutte ka kees, sabudana khichdi, kachori, samosa, aloo tikki, bhel and an array of sweets.
The culinary character ranges from mildly spiced everyday preparations to robust and aromatic specialities, creating a balance of sweet, savoury, spicy, tangy and rich flavours.
Street food that makes you stop, look—and eat
For food lovers, Madhya Pradesh’s streets are a destination in themselves.
A steaming plate of poha, often paired with jalebi, makes for a quintessential breakfast. Bhutte ka kees, made with grated corn and aromatic spices, brings the sweetness of the grain into a savoury preparation. Sabudana khichdi offers a comforting combination of pearls, peanuts and gentle spices, while samosas, kachoris, aloo tikki and bhel add crunch, heat and tang to the street-food experience.
And then come the sweets.
Mawa bati, gulab jamun, malpua and jalebi provide the irresistible finale, with the crispness of jalebi and richness of traditional milk-based sweets offering a perfect counterpoint to savoury favourites.
Six Culinary Delicacies to Bring MP to Your Kitchen
POHA — THE BREAKFAST FAVOURITE
Ingredients
- 2 cups flattened rice (poha)
- 1 onion, finely chopped
- 1 potato, diced
- 2–3 green chillies, chopped
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ cup roasted peanuts
- Fresh coriander leaves for garnish
- Lemon juice, optional
Method
- Rinse the poha gently under running water, drain and set aside.
- Heat oil in a pan and add mustard seeds. Allow them to splutter.
- Add onion, green chillies and diced potato. Sauté until the potatoes are cooked.
- Add turmeric and salt, followed by the poha. Mix gently.
- Cover and cook for a few minutes until heated through.
- Garnish with roasted peanuts and fresh coriander. Finish with a squeeze of lemon juice if desired.
Foodie’s tip: Serve hot, preferably with a cup of chai—and, for the classic Indori-style experience, a sweet accompaniment such as jalebi.
DAL BAFLA — RUSTIC COMFORT ON A PLATE
Ingredients
- 1 cup whole wheat flour
- ½ cup semolina (suji)
- ½ cup ghee
- 1 cup arhar dal (split pigeon pea)
- Cumin seeds
- Hing (asafoetida)
- Turmeric
- Salt
- Fresh coriander leaves
- Water as required
Method
- Mix whole wheat flour, semolina, ghee and water to form a stiff dough.
- Shape the dough into small round balls.
- Traditionally, bafla is cooked before being finished in ghee; for the supplied method, steam the shaped balls until cooked through.
- Cook the arhar dal with cumin, hing, turmeric and salt.
- Serve the bafla with hot dal and a generous finishing of ghee.
- Garnish with fresh coriander.
Foodie’s tip: The magic of dal bafla lies in the contrast between the rustic wheat-based bafla, creamy dal and aromatic ghee.
BIRYANI — A FRAGRANT FEAST
Ingredients
- 2 cups basmati rice
- 500g chicken or vegetables
- Cloves, cardamom, cinnamon and bay leaves
- 2 onions, finely sliced
- 2 tomatoes, chopped
- Ginger-garlic paste
- Yogurt
- Biryani masala
- Ghee
- Fresh mint and coriander leaves
- Saffron strands soaked in milk
Method
- Cook the basmati rice with whole spices until suitably cooked and set aside.
- In a separate pot, sauté the sliced onions, add ginger-garlic paste and cook the chicken or vegetables.
- Add tomatoes, yogurt and biryani masala and cook until the mixture thickens.
- Layer the cooked rice over the chicken or vegetable mixture.
- Garnish with mint, coriander and saffron milk.
- Cover and cook on low heat for a few minutes, allowing the flavours to meld.
Foodie’s tip: Let the biryani rest briefly before serving so the aromatic layers settle beautifully.
SEEKH KEBAB — SMOKY, SPICY AND IRRESISTIBLE
Ingredients
- 500g minced meat such as chicken or mutton
- 1 onion, finely chopped
- 2–3 garlic cloves, minced
- 1-inch piece ginger, grated
- Cumin powder
- Coriander powder
- Red chilli powder
- Garam masala
- Salt
- Fresh coriander leaves
- Skewers
Method
- Combine the minced meat, onion, garlic, ginger and spices in a bowl.
- Mix thoroughly and allow the mixture to marinate for at least an hour.
- Preheat a grill or oven.
- Shape the mixture around skewers into long, cylindrical kebabs.
- Grill or bake until cooked through and lightly charred on the outside.
- Serve hot with fresh coriander and accompaniments of choice.
Foodie’s tip: A touch of smoky char is what turns a good seekh kebab into a memorable one.
ALOO TIKKI — THE CRISPY STREET-SIDE STAR
Ingredients
- 4–5 boiled potatoes, mashed
- ½ cup boiled and mashed peas
- 2–3 green chillies, finely chopped
- 1 teaspoon cumin seeds
- Coriander powder
- Red chilli powder
- Garam masala
- Salt
- Oil for shallow frying
Method
- Combine mashed potatoes, peas, green chillies, cumin seeds and spices.
- Mix well and shape into round patties.
- Heat oil in a pan and shallow-fry the tikkis.
- Cook until golden and crisp on both sides.
- Serve hot with chutney or yogurt.
Foodie’s tip: For the perfect tikki, keep the outside crisp while retaining a soft, flavourful centre.
JALEBI — THE GOLDEN FINALE
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon yogurt
- Saffron strands
- ½ teaspoon cardamom powder
- Ghee or oil for frying
For the syrup
- Sugar
- Water
- Saffron strands
- Cardamom powder
Method
- Prepare a smooth, thick batter using flour, yogurt, saffron and cardamom powder. Add water as required.
- Transfer the batter to a squeeze bottle or cloth piping bag with a small opening.
- Heat ghee or oil for deep frying.
- Pipe the batter into spiral shapes in the hot oil.
- Fry until crisp and golden.
- Prepare the sugar syrup by dissolving sugar in water and adding saffron and cardamom.
- Dip the fried jalebis into the warm syrup for a few minutes.
- Serve warm or at room temperature.
Foodie’s tip: The ideal jalebi should deliver that magical combination of crisp bite, juicy centre and fragrant sweetness.
What Makes Madhya Pradesh Cuisine Different?
Madhya Pradesh’s cuisine draws its character from its central location, diverse communities, local produce and centuries-old culinary traditions.
Wheat features prominently in many, everyday and festive preparations, while regional staples such as poha, corn, pulses and millets add variety. Vegetarian food occupies an important place, alongside distinctive non-vegetarian preparations, particularly in urban culinary traditions.
The cuisine is not defined by one overpowering spice profile. Instead, many dishes rely on balanced seasoning, aromatic spices, texture and the natural flavours of their ingredients.
Its street-food culture further gives MP a personality of its own, with combinations such as poha-jalebi, spicy snacks and indulgent sweets creating a food experience that is simultaneously comforting, exciting and deeply regional.
Ultimately, Madhya Pradesh’s food is much like the State itself—diverse without losing its identity, rooted in tradition yet constantly evolving.
For the traveller, it is a delicious invitation.
For the foodie, it is a treasure hunt.
And for the home cook, it is proof that sometimes the most memorable flavours are found not in elaborate ingredients, but in the stories, traditions and techniques passed from one generation to the next.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
