Cuisine differs across
India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands Seafood plays a major role in the cuisine of the
Andaman and Nicobar Islands. Staples of the diet of the Indigenous
Andamanese traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine.
Andhra Pradesh meal served on important occasions The cuisine of
Andhra Pradesh belongs to the two Telugu-speaking regions of
Rayalaseema and Coastal Andhra and is part of
Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use of
tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as
pappu (lentils) and
pulusu (stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to
dal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as
avakaya and
maagaya,
gongura (a pickle made from
sorrel leaves),
usirikaya (gooseberry or
amla),
nimmakaya (lime), and tomato pickle.
Perugu (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include
dosa, pesarattu (mung bean
dosa),
vada, and
idli.
Arunachal Pradesh Arunachal Pradesh is located in the northeast of India, bordered by Bhutan, Myanmar, and a disputed border with
Tibet. The staple food is rice, along with fish, meat, and
leaf vegetables. Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes. Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack.
Thukpa is a kind of noodle soup common among the
Monpa tribe of the region.
Lettuce is the most common vegetable, usually prepared by
boiling with ginger, coriander, and green chillies.
Apong or
rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.
Assam Assam is located in the northeast of India, bordered by Bhutan. Its cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices, Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or
fermented. Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Spices are not fried before use in the cuisine of Assam. A traditional meal in Assam begins with a
khar, a class of dishes named after the main ingredient and ends with a
tenga, a sour dish. Homebrewed rice beer or
rice wine is served before a meal. The food is usually served in
bell metal utensils.
Paan, the practice of chewing
betel nut, generally concludes a meal.
West Bengal West Bengal is located in the eastern portion of India, along the
Bay of Bengal. Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat (chicken, goat meat), egg, rice, milk, and sugar all play crucial parts in Bengali cuisine. Bengali cuisine can be subdivided into four different types of dishes,
charbya (চারব্য), or food that is chewed, such as rice or fish;
choṣya, or food that is sucked, such as
ambal and
tak;
lehya (লেহ্য), or foods that are meant to be licked, like
chuttney; and
peya (পেয়ে), which includes drinks, mainly milk. in mustard paste) During the 19th century, many
Odia-speaking cooks were employed in
Bengal, which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern
service à la russe style of French cuisine, with food served course-wise rather than all at once. Bengali cuisine differs according to regional tastes, such as the emphasis on the use of
chilli pepper in the
Chittagong district of Bangladesh However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices. The cuisine is known for subtle flavours with an emphasis on
fish, meat, vegetables, lentils, and rice. Bread is also a common dish in Bengali cuisine, particularly a deep-fried version called
luchi is popular. Fresh aquatic fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as
steaming,
braising, or
stewing in vegetables and sauces based on
coconut milk or
mustard. East Bengali food, which has a high presence in
West Bengal and Bangladesh, is much spicier than the West Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World.
Shondesh and
Rashogolla are popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighbouring
Odisha both claim to be the origin of dessert. Each state also has a
geographical indication for their regional variety of
rasgulla. The cuisine is also found in the state of
Tripura and the
Barak Valley of Assam.
Bihar Bihari cuisine may include
litti chokha, a baked salted wheat-flour cake filled with
sattu (baked chickpea flour) and some special spices, which is served with
baigan ke chokha, made of roasted eggplant (
brinjal) and tomatoes. Among meat dishes, meat
saalan is a popular dish made of mutton or goat curry with cubed potatoes in
garam masala.
Dalpuri is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.
Malpua is a popular sweet dish of Bihar, prepared by a mixture of
maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is
balushahi, which is prepared by a specially treated combination of
maida and sugar along with
ghee, and the other worldwide famous sweet,
khaja is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions.
Silao near
Nalanda is famous for its production. During the festival of
Chhath,
thekua, a sweet dish made of
ghee,
jaggery, and whole-meal flour, flavoured with
aniseed, is made. Other food items that are quite prominent in Bihar are, Pittha, Aaloo Bhujiya, Reshmi
Kebab, Palwal ki mithai, and Puri Sabzi.
Chandigarh aloo paratha served with butter
Chandigarh, the capital of
Punjab and
Haryana is a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as
paratha, especially at breakfast, and other
Punjabi foods like
roti which is made from
wheat,
sweetcorn, or other
glutenous flour with cooked vegetables or beans.
Sarson da saag and
dal makhani are well-known dishes among others. Popular snacks include
gol gappa (known as
panipuri in other places). It consists of a round, hollow
puri, fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes,
bengal gram beans, etc.
Chhattisgarh Chhattisgarh cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink
liquor brewed from the
mahuwa flower palm wine (
tadi in rural areas). Chhattisgarhi cuisines varies as per special occasions and festivals like Thethari and Khurmi, fara, gulgule bhajiya, chausela, chila, aaersa are prepared in regional festivals. The tribal people of the
Bastar region of Chhattisgarh eat ancestral dishes such as
mushrooms, bamboo pickle, bamboo vegetables, etc.
Dadra and Nagar Haveli The local cuisine resembles the cuisine of Gujarat.
Ubadiyu is a local delicacy made of vegetables and beans with herbs. The common foods include rice,
roti, vegetables, river fish, and crab. People also enjoy buttermilk and
chutney made of different fruits and herbs.
Daman and Diu Daman and Diu is a union territory of India which, like
Goa, was a former colonial possession of Portugal. Consequently, both native
Gujarati food and traditional
Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood. Normally,
rotli and tea are taken for breakfast,
rotla and
saak for lunch, and
chokha along with
saak and curry are taken for dinner. Some of the dishes prepared on festive occasions include
puri,
lapsee,
potaya,
dudh-plag, and
dhakanu. While
alcohol is prohibited in the neighbouring state of
Gujarat, drinking is common in Daman and Diu. Better known as the "pub" of Gujarat. All popular brands of alcohol are readily available.
Delhi -
chawal'', curried red kidney beans with steamed rice
Delhi was once the capital of the Mughal empire, and it became the birthplace of
Mughlai cuisine. Delhi is noted for its street food. The
Paranthewali Gali in
Chandani Chowk is just one of the culinary landmarks for stuffed
flatbread (
parathas). Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities. Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways. This is apparent in the different types of street food available.
Kababs,
kachauri,
chaat, Indian sweets, Indian ice cream (commonly called
kulfi), and even Western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular.
Goa '' (pictured) is a popular curry dish in Goa and around the world. The area has a tropical climate, which means the spices and flavours are intense. Use of
kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.
Kingfish (vison or visvan) is the most common delicacy, and others include
pomfret,
shark,
tuna, and
mackerel; these are often served with
coconut milk.
Shellfish, including
crabs,
prawns,
tiger prawns,
lobster,
squid, and
mussels, are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, 400 years of
Portuguese colonialism, and modern techniques.
Bread, introduced by the Portuguese, is very popular, and is an important part of the Goan breakfast, most frequently in the form of toast.
Gujarat '' is a popular Gujarati snack Gujarati cuisine is primarily vegetarian. The typical Gujarati
thali consists of
roti (
rotlii in
Gujarati),
daal or
kadhi, rice,
sabzi/
shaak,
papad and
chaas (buttermilk).
Sabzi is a dish of different combinations of vegetables and spices which may be
stir fried, spicy or sweet. Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes.
North Gujarat,
Kathiawad,
Kachchh, and
South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are simultaneously sweet, salty (like
handvo), and spicy. In
mango season,
keri no ras (fresh mango pulp) is often an integral part of the meal. Spices also vary seasonally. For example,
garam masala is used much less in summer. Gujarati snacks include
sev khamani,
khakhra,
dal vada,
methi na bhajiya,
khaman,
bhakharwadi and more. Regular
fasting, with diets limited to milk,
dried fruit, and
nuts, is a common practice,
Haryana dish. Cattle being common in
Haryana, dairy products are a common component of its cuisine. Specific regional dishes include
kadhi,
pakora,
besan masala roti,
bajra aloo roti,
churma,
kheer,
bathua raita,
methi gajar,
singri ki sabzi, and
tomato chutney. In the past, its staple diet included
bajra khichdi,
rabdi, onion chutney, and
bajra ki roti. In non-vegetarian cuisine it includes
kukad kadhai and
chicken tikka masala.
Lassi,
sharbat,
nimbu pani and
labsi (a mixture of
bajra flour and
lassi) are three popular non-alcoholic beverages in Haryana. However, liquor stores are common there, which cater to a large number of truck drivers.
Himachal Pradesh The daily diet of
Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include
sidu,
patande,
chukh,
rajmah, and
til chutney.
Jammu and Kashmir The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley.
Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the
Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by
Timur from the area of modern
Uzbekistan. Subsequent influences have included the cuisines of
Central Asia and the North Indian plains. The most notable ingredient in Kashmiri cuisine is
mutton, of which over 30 varieties are known.
Wazwan is a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art. Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses
dahi (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and
fennel, though they do not use onion and garlic.
Birayanis are quite popular, and are the speciality of Kashmir. The Jammu region is famous for its
sund panjeeri,
patisa,
rajma with rice and
Kalari cheese.
Dogri food includes
ambal (sour pumpkin dish),
khatta meat,
kulthein di dal,
dal chawal,
maa da madra (black gram lentils in yogurt) and Uriya. Many types of pickles are made including
mango,
kasrod, and
girgle. Street food is also famous which include various types of
chaats, specially
gol gappas,
gulgule,
chole bhature,
rajma kulcha and
dahi bhalla.
Jharkhand Staple foods in
Jharkhand are rice,
dal and vegetables. Famous dishes include
chirka roti,
pittha,
malpua,
dhuska,
arsa roti and
litti chokha. Local alcoholic drinks include
handia, a rice beer, and
mahua daru, made from flowers of the
mahua tree (
Madhuca longifolia).
Karnataka , palya
, and anna-saaru''. A number of dishes, such as
idli, rava idli, Mysore
masala dosa, etc., were invented here and have become popular beyond the state of
Karnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of
Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions. Karnataka cuisine can be very broadly divided into
Mysore/
Bangalore cuisine, North Karnataka cuisine,
Udupi cuisine,
Kodagu/Coorg cuisine,
Karavali/coastal cuisine, and
Saraswat cuisine.
Catholic Christians from
Mangalore have their distinct cuisine featuring coconut, spices, and a distinct Portuguese influence. This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets. Typical dishes include
bisi bele bath,
jolada rotti,
badanekai yennegai,
holige,
kadubu,
chapati,
idli vada,
ragi rotti,
akki rotti,
saaru,
huli,
kootu,
vangibath,
khara bath,
kesari bhath,
sajjige,
neer dosa, mysoore,
haal bai,
chiroti,
benne dose,
majjige huli,
ragi mudde, and
uppittu. The
Kodagu district is known for spicy pork curries, while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical
Kannadiga oota (Kannadiga meal) is served on a
banana leaf. The coastal districts of
Dakshina Kannada and
Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala Sadhya DSW.jpg|A typical
sadhya, where
banana leaves are used as plates Sadhya Items.jpg|
Sadhya items ready to be served. Clockwise from top:
paayasam or
pradhaman, bitter gourd
thoran,
aviyal,
kaalan, lime pickle,
sambar, and buttermilk with boiled rice in center Contemporary Kerala food includes vegetarian and non-vegetarian dishes. Fish and seafood play a major role in Kerala cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel,
seer fish, king fish, pomfret, prawns, shrimp, sole, anchovy, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known as
thoran or
mizhukkupiratti. As Kerala has large number of inland water bodies, freshwater fish are also abundant, and part of regular meals. It is common in Kerala to have a breakfast with non-vegetarian dishes in restaurants, in contrast to other states in India. Chicken or mutton stews, lamb, chicken, beef, pork, egg curry, and fish curry with tapioca for breakfast are also widely enjoyed. Kerala cuisine reflects its rich trading heritage. Over time, various cuisines have blended with indigenous dishes, while foreign ones have been adapted to local tastes. Significant Arab, Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine.
Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the state, making seafood a common part of the meal. Starchy food like Rice and
tapioca forms the major part of Kerala's staple food. Having been a major region of
spice cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine. Kerala
sadhya, an elaborate vegetarian banquet prepared for festivals and ceremonies. A full-course
sadhya, which consists of rice with about 20 different accompaniments and desserts is the ceremonial meal, eaten usually on celebrations such as marriages,
Onam,
Vishu, etc. and is served on a
plantain leaf. Most of Kerala's Hindus, except its
Brahmin community, eats fish, chicken, beef, pork, eggs, and mutton. The Brahmin are famed for their vegan cuisine, especially varieties of
sambar and
rasam. A thick vegetable stew popular in South and Central India called
avial is believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish in
Kerala sadya. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like
idli,
dosa,
appam,
idiyappam,
puttu,
parotta and
pathiri served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry. The
Muslim community of Kerala blend Arabian, North Indian, and indigenous
Malabari cuisines, using chicken, eggs, beef, and mutton.
Thalassery biryani is the only
biryani variant, which is of Kerala origin having originated in
Talassery, in
Malabar region. The dish is significantly different from other
biryani variants. Snacks like
Pazham nirachathu,
Unnakkai,
Bread pola— made of bread, eggs, milk and a simple masala, Iftar preparations like
Thari kanji,
Kozhi pichuporichathu (shredded chicken),
Pidi— a preparation of rice dumplings dunked in gravy,
Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri – roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine. The
Pathanamthitta region is known for
raalan and fish curries.
Appam along with
wine and curries of duck, pork and cured beef are popular among
Syrian Christians in Central Kerala. Popular desserts are
payasam (pudding) and
halwa. Payasam, especially
Ambalappuzha Paalpayasam also known as Gopala Kashayam (Krishnan's potion) prepared at the 17th century
Ambalappuzha Sri Krishna swami temple, is a delicacy known for its unique and flavourful taste. Interestingly, on each day the paalpayasam is prepared only after (ritualistically) seeking due permission from the presiding deity –
Shri Krishna. Kerala has a number of paayasam varieties including but not limited to
Paalpayasam, Vermicelli Payasam, Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman, Parippu Paayasam and more. Paayasam like Vermicelli Payasam (Semiya payasam) also finds a place in
Iftar feast of Muslim communities in Kerala.
Halva is one of the most commonly found or easily recognised sweets in bakeries throughout Kerala, and originated from the Gujarathi community in Calicut. Europeans used to call the dish "sweetmeat" due to its texture, and a street in Kozhikode where became named
Sweet Meat Street during
colonial rule. This is mostly made from
maida (highly refined wheat), and comes in various flavours, such as banana,
ghee or coconut. However,
karutha haluva (black
haluva) made from rice is also very popular.
Ladakh ,
Himachal Pradesh and
North-East India. Ladakhi cuisine is from the two districts of
Leh and
Kargil in the union territory of
Ladakh. Ladakhi food has much in common with
Tibetan food, the most prominent foods being
thukpa (noodle soup) and
tsampa, known in Ladakhi as
ngampe (roasted barley flour). Edible without cooking,
tsampa makes useful trekking food. Strictly Ladakhi dishes include
skyu and
chutagi, both heavy and rich soup pasta dishes,
skyu being made with root vegetables and meat, and
chutagi with leafy greens and vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common. As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as
gurgur cha, after the sound it makes when mixed. Sweet tea (
cha ngarmo) is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into
chang, an alcoholic beverage drunk especially on festive occasions.
Lakshadweep The cuisine of
Lakshadweep prominently features seafood and coconut. Local food consists of spicy non-vegetarian and vegetarian dishes. The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep, since the island lies in close proximity to Kerala. Coconut and sea fish serve as the foundation of most meals. The people of Lakshadweep drink large amounts of
coconut water, which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savoury dishes have a touch of famous
Malabar spices. Local people also prefer to have
dosa,
idlis, and various rice dishes.
Madhya Pradesh ,
Rajasthan, and
Gujarat The cuisine in
Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in
Gwalior and
Indore. The
street food of Indore is well known, with shops that have been active for generations.
Bhopal is known for meat and fish dishes such as
rogan josh,
korma,
qeema,
biryani,
pilaf, and
kebabs. On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such as
paya soup,
bun kabab, and
nalli-nihari as some of the specialties.
Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich
ghee, which is eaten with
daal and
ladoos. The culinary specialty of the
Malwa and Indore regions of central Madhya Pradesh is
poha (flattened rice); usually eaten at breakfast with
jalebi. Beverages in the region include
lassi,
beer,
rum and
sugarcane juice. A local liquor is distilled from the flowers of the
mahua tree.
Date palm toddy is also popular. In tribal regions, a popular drink is the sap of the
sulfi tree, which may be alcoholic if it has
fermented.
Maharashtra Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes.
Bajri, wheat, rice,
jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include
puran poli,
ukdiche modak,
batata wada,
sabudana khichdi,
masala bhat,
pav bhaji, and
wada pav.
Poha or
flattened rice is also usually eaten at breakfast.
Kanda poha and
aloo poha are some of the dishes cooked for breakfast and snacking in evenings. Popular spicy meat dishes include those that originated in the Kolhapur region. These are the Kolhapuri
Sukka mutton,
pandhra rassa, and
tabmda rassa.
Shrikhand, a sweet dish made from
strained yogurt, is a main dessert of Maharashtrian cuisine. The cuisine of Maharashtra can be divided into two major sections, the coastal and the interior. The
Konkan, on the coast of the
Arabian Sea, has its own type of cuisine, a homogeneous combination of
Malvani,
Goud Saraswat Brahmin, and
Goan cuisine. In the interior of Maharashtra, the
Paschim Maharashtra,
Khandesh,
Vidarbha and
Marathwada areas have their own distinct cuisines. The cuisine of Vidarbha uses
groundnuts, poppy seeds,
jaggery, wheat,
jowar, and
bajra extensively. A typical meal consists of rice,
roti,
poli, or
bhakar, along with
varan and
aamtee—lentils and spiced vegetables. Cooking is common with different types of oil.
Savji food from Vidarbha is well known all over Maharashtra. Savji dishes are very spicy and oily. Savji mutton curries are very famous. Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, where they are common ingredients. Peanuts and
cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred.
Kokum, most commonly served chilled, in an appetiser-digestive called
sol kadhi, is prevalent. During summer, Maharashtrians consume
panha, a drink made from raw mango.
Malwani Malwani cuisine is a specialty of the tropical area which spans from the shore of
Deogad Malwan to the southern Maharashtrian border with
Goa. The unique taste and flavour of Malwani cuisine comes from Malwani
masala and use of coconut and
kokam. The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab, and shellfish curries (also called
mashacha sar in the Malwani language) are well known, along with
kombadi (chicken)
wade and mutton prepared Malwani style.
Mohari mutton is also one of the distinct delicacies of Malwani cuisine. A large variety of fish is available in the region, which include
surmai,
karali,
bangada,
bombil (
Bombay duck),
paplet (
pomfret),
halwa,
tarali,
suandale,
kolambi (prawns),
tisari (
shellfish),
kalwa (
stone fish) and
kurli (crab). All these fish are available in dried form, including prawns, which are known as
sode. Local curries and
chatanis are also prepared with dried fish. Different types of rice breads and pancakes add to the variety of Malwani cuisine and include
tandlachi bhakari,
ghawane,
amboli,
patole,
appe,
tandalachi and
shavai (rice noodles). These rice breads can be eaten specially flavoured with coconut milk, fish curries, and chicken or mutton curries.
Sole kadi made from
kokam and coconut milk is a signature appetiser drink. For vegetarians, Malwani delicacies include
alloochi bhaji,
alloochi gathaya,
kalaya watanyacha, and
sambara (black gram stew). The sweets and desserts include
ukadiche modak,
Malawani khaje,
khadakahde kundiche ladu,
shegdanyache ladu,
tandalchi kheer, and
tandalachi shavai ani ras (specially flavoured with coconut milk).
Manipur Manipuri cuisine is represented by the cuisine of the
Meitei people who form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet. Most of the dishes are cooked like vegetable stew, flavoured with either
fermented fish called
ngari, or dried and smoked fish. The most popular Manipuri dish is
eromba, a preparation of boiled and mashed vegetables, often including carrots,
potatoes or
beans, mixed with
chilli and roasted fermented
fish. Another popular dish is the savoury cake called
paknam, made of a lentil flour stuffed with various ingredients such as banana inflorescence,
mushrooms, fish, vegetables etc., and baked covered in
turmeric leaves. Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The Manipuri salad dish called
singju, made of finely julienned
cabbage, green
papaya, and other vegetables, and garnished with local herbs, toasted
sesame powder and lentil flour is extremely popular locally, and often found sold in small street side vendors.
Singju is often served with
bora, which are fritters of various kinds, and also
kanghou, or oil-fried spicy veggies. Cooked and fermented
soybean is a popular condiment in all Manipuri kitchens. The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial).
Manipuris typically raise vegetables in a
kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from mainland Indian cuisines because of the use of various aromatic
herbs and
roots that are peculiar to the region. They are however very similar to the cuisines of
Southeast,
East, and
Central Asia,
Siberia,
Micronesia and
Polynesia.
Meghalaya n cuisine.
Meghalayan cuisine is unique and different from other Northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. In the
Khasi and
Jaintia Hills districts, common foods include
jadoh,
ki kpu,
tung-rymbai, and pickled
bamboo shoots. Other common foods in Meghalaya include
minil songa (steamed
sticky rice) and
sakkin gata. Like other tribes in the northeast, the Garos ferment
rice beer, which they consume in religious rites and secular celebrations.
Mizoram The cuisine of
Mizoram differs from that of most of India, though it shares characteristics to other regions of
Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh
banana leaves. Most of the dishes are cooked in
mustard oil. Meals tend to be less spicy than in most of India. Mizos love eating boiled vegetables along with rice. A popular dish is
bai, made from boiling vegetables (spinach, eggplant, beans, and other leafy vegetables) with
bekang (fermented soya beans) or
sa-um, fermented pork fat served with rice.
Sawhchiar is another common dish, made of rice and cooked with pork or chicken.
Nagaland The cuisine of
Nagaland reflects that of the
Naga people. It is known for exotic pork meats cooked with simple and flavourful ingredients, like the extremely hot
bhut jolokia (ghost chilli) pepper, fermented bamboo shoots, and
akhuni (fermented
soya beans). Another unique and strong ingredient used by the Naga people, is the fermented fish known as
ngari. Fresh herbs and other local greens also feature prominently in the Naga cuisine. The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish. Traditional homes in Nagaland have external kitchens that serve as
smokehouses. A typical meal consists of rice, meat, a chutney, a couple of stewed or steamed vegetable dishes, flavoured with
ngari or
akhuni. Desserts usually consist of fresh fruits.
Odisha The cuisine of
Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed.
Pakhala, a dish made of rice, water, and
dahi (yogurt), that is fermented overnight, is very popular in summer in rural areas.
Odias are very fond of sweets, so
dessert follows most meals.
Panch phutana, a mix of cumin, mustard, fennel, fenugreek and
kalonji (
nigella), is widely used for flavouring vegetables and
dals, while
garam masala and turmeric are commonly used for meat-based curries. Popular Odia dishes include
arna,
kanika,
dalma,
khata (
tamato and
oou),
dali (different types of lentils, i.e.
harada red gram],
muga green gram],
kolatha [horsegram], etc.), spinach and other green leaves, and
alu-bharta (mashed potato) along with
pakhala. Odisha and neighbouring
West Bengal both claim to be the origin of
rasgulla, each state having a
geographical indication for their regional variety of the dessert. curried vegetables,
stuffed cabbage, and
baked beans.
Punjab is a popular grilled dish in Punjab.|293x293px The cuisine of
Punjab is known for its diverse range of dishes. It is closely related to the cuisine of the neighbouring Punjab province of Pakistan. The state, being an agriculture centre, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by using
ghee, butter and cream, while home-cooked meals centre around whole wheat, rice, and other ingredients flavoured with various kinds of
masalas. Common dishes cooked at home are
roti with
daal and
dahi (yogurt) with a side
chutney and
salad that includes raw onion, tomato, cucumber, etc. The meals are also abundant of local and seasonal vegetables usually sautéed with spices such as cumin, dried coriander, red chilli powder, turmeric, black cloves, etc.
Masala chai is a favourite drink and is consumed in everyday life and at special occasions. Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. It is clear that "the food is simple, robust, and closely linked to the land." Certain dishes exclusive to Punjab, such as
makki di roti and
sarson da saag,
dal makhani, and others are a favourite of many. The
masala in a Punjabi dish traditionally consists of onion, garlic, ginger, cumin,
garam masala, salt, turmeric, tomatoes sauteed in mustard oil.
Tandoori food is a Punjabi specialty. Dishes like
Bhatti da murgh also known as
tandoori chicken,
Chicken hariyali kabab,
Achari paneer tikka,
fish ajwaini tikka and
Amritsari kulcha are some popular tandoori foods from Punjab. Common meat dishes in this region are Bhakra curry (goat) and fish dishes. Dairy products are regularly enjoyed and usually accompany main meals in the form of
dahi, milk, and milk-derived products such as
lassi,
paneer, and more. Punjab has a large number of people following the
Sikh religion who traditionally follow a vegetarian diet (which includes plant-derived foods, milk, and milk by-products. See
diet in Sikhism) in accordance to their beliefs. No description of Punjabi cuisine is complete without the myriad of famous desserts, such as
kheer,
gajar ka halwa,
sooji (cream of wheat)
halwa,
rasmalai,
gulab jamun and
jalebi. Most desserts are
ghee or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins. Many of the most popular elements of
Anglo-Indian cuisine, such as
tandoori foods,
naan,
pakoras and vegetable dishes with
paneer, are derived from Punjabi styles. Punjabi food is well liked in the world for its flavours, spices, and, versatile use of produce, and so it is one of the most popular cuisines from the sub-continent. Last but not least are the
chhole bhature and
chhole kulche which are famous all over the North India.
Rajasthan Cooking in
Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Food is generally cooked in milk or
ghee, making it quite rich.
Gram flour is a mainstay of
Marwari food mainly due to the scarcity of vegetables in the area. Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include
daal-baati,
tarfini,
raabdi,
ghevar,
bail-gatte,
panchkoota,
chaavadi,
laapsi,
kadhi and
boondi. Typical
snacks include
bikaneri bhujia,
mirchi bada,
pyaaj kachori, and
dal kachori.
Daal-baati is the most popular dish prepared in the state. It is usually supplemented with
choorma, a mixture of finely ground baked
rotis, sugar and
ghee.
Rajasthan is also influenced by the
Rajput community who have liking for meat dishes. Their diet consisted of
game meat and gave birth to dishes like
laal maans,
safed maas,
khad khargosh and
jungli maas.
Sikkim In
Sikkim, various ethnic groups such as the
Nepalese,
Bhutias, and
Lepchas have their own distinct cuisines.
Nepalese cuisine is very popular in this area. Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 percent of the local diet. Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown.
Dhindo,
daal bhat,
gundruk,
momo,
gya thuk,
ningro,
phagshapa, and
sel roti are some of the local dishes. Alcoholic drinks are consumed by both men and women. Beef is eaten by
Bhutias.
Sindh Sindhi cuisine refers to the native cuisine of the
Sindhi people from the
Sindh region, now in
Pakistan. While Sindh is not geographically a part of modern India, its culinary traditions persist, due to the sizeable number of Hindu Sindhis who migrated to India following the
independence of
Pakistan in 1947, especially in Sindhi enclaves such as
Ulhasnagar and
Gandhidam. A typical meal in many Sindhi households includes wheat-based flatbread (
phulka) and rice accompanied by two dishes, one with gravy and one dry.
Lotus stem (known as
kamal kakri) is also used in Sindhi dishes. Cooking vegetables by deep frying is common. Some regular Sindhi dishes are
sindhi kadhi,
sai bhaji,
koki and
besan bhaji. Ingredients frequently used are mango powder, tamarind,
kokum flowers, and dried pomegranate seeds.
Tamil Nadu Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.
Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as
mustard,
curry leaves,
tamarind,
coriander,
ginger,
garlic,
chilli pepper,
cinnamon,
clove,
cardamom,
cumin,
nutmeg,
coconut and
rose water. The traditional way of eating involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal (called
saapadu) consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat on a plantain leaf as it is believed to give a different flavour and taste to food. Also growing in popularity are stainless-steel trays, plates with a selection of different dishes in small bowls. Tamil food is characterised by
tiffin, which is a light food taken for breakfast or dinner, and meals which are usually taken during lunch. The word "curry" is derived from the
Tamil kari, meaning something similar to "sauce". Southern regions such as
Tirunelveli,
Madurai,
Paramakudi,
Karaikudi,
Chettinad and
Kongu Nadu are noted for their spicy non-vegetarian dishes.
Dosa,
idli,
pongal and
biryani are some of the popular dishes that are eaten with
chutney and
sambar. Fish and other seafoods are also very popular, because the state is located on the coast. Chicken and goat meat are the predominantly consumed meats in Tamil Nadu. A typical Tamil vegetarian meal is heavily dependent on rice, vegetables and lentil preparations such as
rasam and
sambar, but there are variations. They have influenced Kerala as well in their
kootu,
arachi vitta sambhar and
molagootals (
mulligatawny soup). As mentioned above, the Chettinad variety of food uses many strong spices, such as pepper, garlic, fennel seeds and onions. Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal with
dahi (yogurt) is considered a soothing end to the meal. Notably,
Tamil Brahmin cuisine, the food of the
Iyers and
Iyengar community, is characterised by slightly different meal times and meal structures compared to other communities within the state. Historically vegetarian, the cuisine is known for its milder flavour and avoidance of onion and garlic (although this practice appears to be disappearing with time). After a light morning meal of
filter coffee and different varieties of porridges (oatmeal and
janata kanji are immensely popular), the main meal of the day, lunch/brunch is usually at 11 am and typically follows a two-three course meal structure. Steamed rice is the main dish, and is always accompanied by a seasonally steamed/sauteed vegetable (
poriyal), and two or three types of tamarind stews, the most popular being
sambhar and
rasam. The meal typically ends with
thair sadham (rice with yogurt), usually served with pickled mangoes or lemons.
Tiffin is the second meal of the day and features several breakfast favourites such as
idli,
rava idli,
upma,
dosa varieties, and
vada, and is usually accompanied by
chai. Dinner is the simplest meal of the day, typically involving leftovers from either lunch or
tiffin. Fresh seasonal fruit consumed in the state include bananas, papaya, honeydew and cantaloupe melons, jackfruit, mangos, apples,
kasturi oranges, pomegranates, and
nongu (
hearts of palm).
Telangana '' from Hyderabad The cuisine of
Telangana consists of the
Telugu cuisine, of Telangana's
Telugu people as well as
Hyderabadi cuisine (also known as
Nizami cuisine), of Telangana's
Hyderabadi Muslim community.
Hyderabadi food is based heavily on non-vegetarian ingredients, while
Telugu food is a mix of both vegetarian and non-vegetarian ingredients. Telugu food is rich in spices and chillies are abundantly used. The food also generally tends to be more on the tangy side with tamarind and lime juice both used liberally as souring agents. Rice is the staple food of Telugu people. Starch is consumed with a variety of curries and lentil
soups or
broths. Vegetarian and non-vegetarian foods are both popular. Hyderabadi cuisine includes popular delicacies such as
biryani,
haleem,
Baghara baingan and
kheema, while Hyderabadi day-to-day dishes see some similarities to Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.
Tripura ''|259x259px The
Tripuri people are the original inhabitants of the state of
Tripura in northeast India. Today, they comprise the communities of
Tipra,
Reang,
Jamatia,
Noatia, and
Uchoi, among others. The Tripuri are non-vegetarian, although they have a minority of
Vaishnavite vegetarians. The major ingredients of Tripuri cuisine include vegetables, herbs, pork, chicken, mutton, fishes, turtle, shrimps, crabs, freshwater mussels, periwinkles, edible freshwater snails and frogs.
Uttar Pradesh (platter) with naan, rice, daal, raita, shahi paneer'', and
salad Traditionally,
Uttar Pradeshi cuisine consists of
Awadhi,
Bhojpuri, and
Mughlai cuisine, though a vast majority of the state is vegetarian, preferring
dal,
roti,
sabzi, and rice.
Pooris and
kachoris are eaten on special occasions.
Chaat,
samosa, and
pakora, among the most popular snacks in India, originate from Uttar Pradesh. Well-known dishes include
kebabs,
dum biryani, and various
mutton recipes.
Sheer qorma,
ghevar,
gulab jamun,
kheer, and
ras malai are some of the popular desserts in this region.
Awadhi cuisine () is from the city of
Lucknow, which is the capital of the state of
Uttar Pradesh in
Central-South Asia and
North India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of North India. The cuisine consists of both vegetarian and non-vegetarian dishes.
Awadh has been greatly influenced by
Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of
Central Asia,
Kashmir,
Punjab and
Hyderabad. The city is also known for its
Nawabi foods. The
bawarchis and
rakabdars of Awadh gave birth to the
dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like
kebabs,
kormas,
biryani,
kaliya,
nahari-kulchas,
zarda,
sheermal,
roomali rotis, and
warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like
mutton,
paneer, and rich spices, including
cardamom and
saffron.
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the
imperial kitchens of the
Mughal Empire. It represents the cooking styles used in
North India (especially
Uttar Pradesh). The cuisine is strongly influenced by
Central Asian cuisine, the region where the
Chagatai-Turkic Mughal rulers originally hailed from, and has strongly influenced the regional cuisines of
Kashmir and the
Punjab region.
Uttarakhand '', a popular Kumauni dish from Uttarakhand, made from green vegetables such as
spinach and
fenugreek Food from
Uttrakhand is known to be healthy and wholesome to suit the high-energy necessities of the cold, mountainous region. It is a high-protein diet that makes heavy use of
pulses and vegetables. Traditionally, it is cooked over wood or charcoal fire mostly using iron utensils. While making use of condiments such as
jeera,
haldi and
rai common in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such as
jambu,
timmer,
ghandhraini and
bhangira. Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as
rus,
chudkani,
dubuk,
chadanji,
jholi,
kapa, and more. Among dressed salads and sauces,
kheere ka raita,
nimbu mooli ka raita,
daarim ki khatai and
aam ka fajitha are also popular. The cuisine mainly consists of food from two different sub-regions,
Garhwal and
Kumaon, though their basic ingredients are the same. Both Kumaoni and Garhwali styles make liberal use of
ghee, lentils or pulses, vegetables and
bhaat (rice). They also use
badi (sun-dried
urad dal balls) and
mungodi (sun-dried
moong dal balls) as substitutes for vegetables at times. During festivals and other celebrations, the people of Uttarakhand prepare special refreshments which include both salty preparations such as
bada and sweet preparations such as
pua and
singal. Uttarakhand also has several sweets (
mithai) such as
singodi,
bal-mithai, and
malai laddu, native to its traditions. ==Gallery==