From the streets of India: 5 popular regional dishes and their origins

Hyderabadi biryani, blending Mughlai and Iranian flavors, is attributed to the Nizams of Hyderabad. Renowned for its exciting taste and perfect spice level, this dish enjoys popularity not only in South India but also across the country and beyond, all thanks to the Nizams.

Indori poha is a unique dish, distinctively topped with Indori sev, pomegranate, and jalebi. While poha's origins date back to Maharashtra, the name "Indori" is a nod to its transformation when the Scindias and Holkars rulers introduced it to Indore, along with other recipes, creating this special version.

Moradabadi dal, a delectable blend of moong dal, paneer, amchoor, and butter, boasts a rich history. Named after Prince Murad Baksh, Shah Jahan's son, it was accidentally created by a cook in Moradabad. It proved to be equally flavorsome as toor dal, becoming an instant hit and earning its name.

Agra's famed petha, a translucent, soft candy made from winter melon, has its roots in the Taj Mahal's construction era. Workers, seeking a change from their monotonous meals, created this sweet treat to energize themselves during the construction process, leading to its widespread popularity in the city.

Ramassery Idli, named after the Ramassery village in Kerala, is crafted from black gram, fenugreek, rice, and salt. These distinct idlis, flatter and larger than usual, offer a unique, dosa-like texture. They are best enjoyed with hot sambar, coconut chutney, or podi masala.