Do you know the origin of these 10 Indian dishes?

With the much-loved Rosogolla being officially declared to have originated from Bengal, we take a look at some of the other dishes that also owe their authenticity to particular Indian states.

Bandar Laddu, Andhra Pradesh:

The popular Bandar Laddu from Andhra Pradesh earned the coveted GI (Geographical Indication) tag in March this year. While the recipe of this delicacy is known to come from the Rajputs who migrated to Machilipatnam from Bundelkhand, Rajansthan, the dish officially belongs to Andhra Pradesh now.

 Bikaneri Bhujia, Rajasthan:

This crispy snack originating from Bikaner, Rajasthan, is prepared by using moth beans and besan (gram flour) and spices. In September, 2010, the Indian Patent Office confirmed the Geographical Indications rights and the patent was issued for the brand name to the local manufacturers of Bikaner.

Dharwad Pedha, Karnataka:

The Dharwad Pedha, a sweetmeat from Karnataka, is made of milk which is heated and stirred continuously, with added flavour and sugar. The 175-year-old delicacy has the GI tag number 85.

Hyderabadi Haleem, Telangana:

Hyderabadi Haleem is a stew composed of meat, lentils and pounded wheat that is made into a thick paste. Introduced to the Hyderabad State by the Chaush people during the rule of the Nizams, this dish became popular in the 19th century. It was given a GI tag in 2010.

Bardhaman Mihidana, West Bengal:

Bardhaman Mihidana is also another Bengali delicacy whose origin has been officially attributed to Burdwan or Bardhaman. Its GI tag number is 242.

Mysore Pak, Karnataka:

The popular Mysore Pak from Karnataka was first cooked at Mysore Palace, during the rule of Krishna Raja Wadiyar IV. It was originally called Mysuru Pakka, and now ranks 212 on the GI index.

Ratlami Sev, Madhya Pradesh:

This spicy snack originated in the city of Ratlam, Madhya Pradesh. Its spicy flavours make it different from the other popular varieties of sev. Ratlami Sev has been given the GI tag number of 231.

Bardhaman Sitabhog, West Bengal:

This Bengali delicacy is prepared by rolling cottage cheese or chhana and powdered rice into a dough. It is then broken into pieces and fried in ghee, and then soaked in sugar syrup. It holds the GI tag number 241.

Tirpuati Laddu, Andhra Pradesh:

The Tirupati Laddu doesn't only belong to Andhra Pradesh but it can also only be manufactured and sold by Tirumala Tirupati Devasthanams, the trust organisation of Tirumala Venkateswara Temple, Tirumala, Andhra Pradesh.

Mathura Peda, Uttar Pradesh:

The only North Indian dish to have been bestowed upon with a GI tag, originated in Mathura, Uttar Pradesh. Like most other North Indian delicacies, Mathura Peda is also made from mawa (khoya). It has the GI tag number 211.

Joynagarer Moa,West Bengal:

The seasonal Bengali delicacy, Joynagarer Moa, is prepared from date palm jaggery and puffed rice. As evident by its name, this variety of moa (laddus made of puffed rice ) originated in Joynagar, West Bengal. After becoming popular all over the state, the sweet was given a GI tag in 2015.