A cuisine born in royal havelis, tribal kitchens, and temple towns.

The Origins:

Positioned at the core of India, MP absorbed influences like a
generous thali —
Mughlai from the North, Malwa spices from the West,
Bundelkhand boldness, and tribal firewood finesse.
But it didn’t mimic. It absorbed, adapted, and reimagined — giving us
flavours that are as diverse as its dialects.
The First Flames:
Poha & Jalebi: An emotion. A rhythm of Indore mornings. Soft, tangy,
sweet, crispy — a pairing that defines comfort.
Bhutte ka Kees: Grated corn slow-cooked in milk & spices — creamy,
street-style brilliance.
Dal Bafla: Cousin of Rajasthan’s Dal Baati, but steamed before it’s
roasted.
Seekh Kebabs & Biryani (Bhopal): A royal affair — rich, spiced, and
unapologetically indulgent.
Chakki ki Shaak: Soft wheat dumplings in gravy — a lesser-known but
soul-satisfying gem.
Sabat Dana Khichdi (Mahashivratri special): Light, pious, powerful.

Shaping the Culture:

MP’s geography gave it everything — rivers, forests, farmlands — and
its people turned that into a cuisine that is earthy, festive, and
emotional.
Here, tribal communities taught us how to grill meat on open fire.
Temples shaped sattvic cooking.
And cities like Indore brought the chaos of chaat, the wisdom of
fermentation, and the art of midnight meals.

Over Time:

From Maheshwari sweets to Gond tribal recipes, MP never lost its
identity.
And in Sarafa Bazaar and Chappan Dukaan, food became a nightlong celebration of Indore’s hunger for joy.
This state never needed trends — it creates them quietly.
Through generations, with generosity.