Are Odiyas North Indians or South Indians

Indian cuisine

Culinary Relations of India

Indian cuisine consists of a certain regional and traditional cuisine that is native to the Indian subcontinent. This is the diversity in terms of soil, climate, culture, work groups and occupations that this kitchen management and compliance with local spices, herbs, vegetables and injuries. Indian food is also severely cut down on religion, that of Hinduism, perception and foundation. Centuries of Islamic rule, which by the Mughals, political interests such as samosa and pilaf.

a. Historical events such as invasions, trade relations and colonialism have played a role in introducing it to this country. The Colombian discovery of the New World brought a number of new fruits and vegetables to India. Some of these like the potato, tomato, chili peppers, peanuts and guava have become staple foods in many property owners of India. Indian cuisine has a history of international relations. The spice trade between India and Europe was the main catalyst for the Age of Discovery in Europe. Spice was bought from India and exported to Europe and Asia. Indian cuisine has different cuisines around the world, rights from Europe (Great Britain), the Middle East, South Africans, East Africa, Southeast Asia, Relations, Mauritius, Fiji, Oceania and the Caribbean.

  • 1 story
  • 2 things
  • 3 regional cuisine
    • 3.1 Andaman and Nicobar Islands
    • 3.2 Andhra Pradesh
    • 3.3 Arunachal Pradesh
    • 3.4 Assam
    • 3.5 Bengal
    • 3.6 Bihar
    • 3.7 Chandigarh
    • 3.8 Chhattisgarh
    • 3.9 Dadra and Nagar Haveli
    • 3.10 Daman and Diu
    • 3.11 Delhi
    • 3.12 Goa
    • 3.13 Gujarat
    • 3.14 Haryana
    • 3.15 Himachal Pradesh
    • 3.16 Jammu and Kashmir
    • 3.17 Jharkhand
    • 3.18 Karnataka
    • 3.19 Kerala
    • 3.20 Ladakh
    • 3.21 Lakshadweep
    • 3.22 Madhya Pradesh
    • 3.23 Maharash tra
    • 3.24 Manipur
    • 3.25 Meghalaya
    • 3.26 Mizoram
    • 3.27 Nagaland
    • 3.28 Odisha
    • 3.29 Pondicherry
    • 3.30 Punjab
    • 3.31 Rajasthan
    • 3.32 Sikkim
    • 3.33 Sindh
    • 3.34 Tamil Nadu
    • 3.35 Telangana
    • 3.36 Tripura
    • 3.37 Uttar Pradesh
    • 3.38 Uttarakhand
  • 4 Hindu Lent Cuisine
  • 5 Diaspora and fusion cuisine
  • 6 desserts
  • 7 drinks
  • 8 vinegars
  • 9 Policy Limitations
  • 10 etiquette
  • 11 Outside India
  • 12 See also
  • 13 relationships
  • 14 Bibliography
  • 15 External links


The Indian cuisine concluded an 8,000-wonderful story of different groups and cultures broader, with the Indian subcontinent having different diversity and different cuisines in today's India. Behaviors, the trade with British and Portuguese influence added to the pre-existing indigenous Indian cuisine.


The early experiences in India consisted of legumes, vegetables, fruits, grains, dairy products and honey. To the staple food-related relationships eaten today, one of lentils (dal), wholemeal flour (Aṭṭa), rice and pearl millet (Bājra), which have been dying since 6200 BC. Be cultivated on the Indian subcontinent. Over time, the parts of the rights, the Śramaṇa movement vegetarianism and incorporating one of the fruits, vegetables and grains that correspond to the seasons. A food classification system that categorized each item as saatvic, raajsic, or taamsic and has been used in the yoga tradition. The Bhagavad Gita forbids a certain ability to work (chapter 17, verses 8-10). Eating beef is taboo, as cows are called sacred in Hinduism. Beef is generally not treated by Hindus in India, outside in Kerala, part of the fair Tamil Nadu, and in their own.

Food that is lost in ancient Indian script

Many ancient ancient have been lost in history one can look up ancient texts to see what was became in ancient and prehistoric India.

Middle Ages to the 16th century

Relations of the Middle Ages dominated several Indian dynasties, defining the Gupta dynasty. Travel to India after this time for new new cooking methods and products in the region, related tea. India was later treated by tribes from Central Asian cultures, was part of the creation of Mughlai cuisine, a division of Indian and Central Asian cuisine. It is characterized by spices such as saffron. In the same 18th / early 19th century, an autobiography by a Scottish Robert Lindsay includes a Sylheti man, Saeed Ullah, who cooks a curry for Lindsay's family. This is the view of the authority of Indian cuisine in the view.


Spices in a grocery store in India

Staple foods in Indian cuisine are pearl millet (bājra), rice, whole wheat flour (aṭṭa) and a right of lentils, such as masoor (

Many Indian claims are removed in vegetable oil, but peanut oil is popular in the North and West Indies, and mustard oil in the East Indies. and Western Administration Coconut Oil, Kerala Taxes, and Tamil Nadu Fair Taxes. Gingelly (sesame) oil is southern property as it has an organically fragrant, nutty aroma. In recent years, sunflower oils, safflower, cottonseed and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati Ghee, is a popular kochesium. Butter-based ghee, or deshi ghee, is used, albeit less than in the past. Many types of meat are used in Indian cuisine, but mutton and mutton are usually the most consumed meat. Fish and beef consumption is widespread in some parts of India, and is only consumed in coastal holdings and in-house.

Lentils are a major ingredient in Indian cuisine.

The most important and better spices and those in Indian cuisine are whole or powdered chilli pepper (Mirch,, is used by the Portuguese from Mexico in the 16th century) 769> black mustard seeds (Sarso), cardamom (Elaichi), cumin ( Jeera), turmeric (haldi), asafoetida (hinge), ginger (adrak), coriander (dhania) and garlic (lasoon). A popular blend of spices is Garam Masala, a powder that personal seven dried spices in a certain proportion, less black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star. Every culinary region has an unchangeable blend of Garam Masala - individual chefs can have their own too. Goda Masala is a comparable, albeit sweet, spice blend that is popular in Maharashtra. Some leaves that are commonly used for seasoning are bay leaves (Tejpat), coriander leaves, fenugreek (Methi <) 7="">) Leaves and mint leaves. The use of curry perceiving and controlling for seasoning is taxing for the Gujarati and South Indian cuisines. Sweet choices are often convoluted with cardamom, saffron, nutmeg, and rose flower essences.

Regional cuisine

Indian food in the restaurant in Paris.

The kitchen is in India's various relationships (representing personal relationships, sea, desert or mountain economy) and economy. It is also seasonal, depending on what fruits and vegetables are ripe.

Andaman and Nicobar Islands

Seafood plays an important role in the Andaman and Nicobar cuisine. The staple foods of the indigenous Andaman Islands were traditional ties, honey, fruit, meat, and fish, which were hunted and preserved. Some insects were also bought as delicacies. However, the manifestation from mainland India has been one of the culprits in the kitchen.

Andhra Pradesh

A vegetarian Andhra meal that is moved for personal occasions

The cuisine of Andhra Pradesh is part of the two telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of the Telugu cuisine. Andhra Pradesh food is known for its heavy use of spices and the use of tamarind. Seafood is in the coastal region of state influence. Rice is the staple food that is made with lentil preparations such as pappu (lentils) and pulusu (stew) as well as spicy vegetables or curry. In Andhra, leafy vegetables or vegetables such as bottle gourd and eggplant are added. Pickles are a certain contact with local cuisine; Popular with these are mango settings cucumbers such as avakaya and maagaya, gongura (a sorrel cucumber), usirikaya (gooseberry or amla), nimmakaya (lime), and tomato cucumber. Dahi (yogurt) is licensed to Zu to soften the spiciness. Breakfast items include dosa, pesarattu (mung bean dosa), vada, and idli.

Arunachal Pradesh

The staple food of Arunachal Pradesh is rice, along with fish, meat and leafy vegetables. Many types of rice are used. Lettuce is what is most commonly understood to be a vegetable, that is, by cooking it with ginger, coriander, and two chillies. Cooked rice cakes are part of a snack. Thukpa is a type of noodle soup that is in the Monpa tribe of the region. Native tribes of Arunachal are meat eaters and live fish, eggs, beef, chicken, pork, and mutton to include their own. Apong, or rice beer made from fermented rice or millet, is a more popular drink in Arunachal Pradesh and is consumed as a soft drink.


Assamese cuisine is a mix of different indigenous styles with different equations and same influences. It is important that the responsibility for managing the conscience is known that the Assamese cuisine is strong by managing the endemic herbs, fruits, and vegetables that are fresh, preserved, or fermented. Rice is the staple food and a large selection of endemic rice varieties, smaller several smaller sticky rice, is part of the cuisine in Assam. Fish, generally freshwater varieties, are perceived. Other non-vegetarian products include duck, squab, snails, silkworms, insects, goat, pork, game, turtle, monitor lizard, etc. The region's cuisine easily performs cooking, right grilling, viewing, or cooking. Bhuna, the gentle frying of spices before obstruction of the main ingredients, as it is in Indian cuisine, is absent from Assam's cuisine. A traditional meal in Assam starts with a khar, a class of dishes lost after the main ingredient, and ends with a tenga, a sour dish. Homemade rice beer or rice wine is treated before a meal. The food is served in bell metal paraphernalia. Paan, the practice of chewing betel nuts, generally leads off a meal.


The division between the relations and the relations between Bengal and the religious religion and the products that make up the Chinese food from the Diaspora, the Portuguese products and the Angloist products from the colonial period. This is a general not the same access to world trade and therefore to food. Mughal cuisine is a universal influencer on the Bengali palate and has Persian and Islamic foods in the region, as well as a number of more sophisticated food preparation methods such as marinating with ghee. Fish, rice, milk and sugar play half a role in Bengali cuisine.

Bengali cuisine can be treated in four different types of dishes: charbya (চারব্য) or chewed foods such as rice or fish ;; choṣya or sucked food like ambal and tak; lehya (লেহ্য) or foods to be licked, such as chuttney; and Peya (পেয়ে), steering, controlling milk, actions.

Bengali authentic full meal

Find by the 19th century many Odia-speaking cooks were influenced in Bengal. This means compliance with the food between the two regions. The Bengali cuisine is the only personal multiple tradition on the Indian subcontinent, its structure is the modern service à la Russian of the personal kitchen. The food is course-wise rather than one-off. The Bengali cuisine is based on regional tastes, such as B. Emphasis on Chittagong District chili pepper use in relationships. All other mustard oils are used in all varieties, along with large amounts of spices. The cuisine is known for subtle difficulties with an emphasis on fish, meat, vegetables, lentils, and rice. Bread is in the Bengali cuisine. Not a personal dish, but a fried version called luchi is popular. Sweet freshwater fish is one of its most distinctive things. Bengalis work fish in many ways, such as stewing, braising or braising in vegetables and sauces based on coconut milk or mustard. East Bengal food, which is selling heavily in West Bengal and resistance, is much more than West Bengal cuisine and typically uses large quantities and chilli most subdued cuisine in India and the world. Shondesh and Rasgulla are popular desserts made from sweetened, finely ground cream cheese. The "Jaggery Rasgullas" are still away. The Rasgulla resists from Bengal. and later became popular in the first Odisha. The government of West Bengal has obtained Rasgulla's GI status.

The cuisine is also found in Tripura State and the Barak Valley of Assam.


The Bihari cuisine can Litti Chokha, a baked salted wheat flour cake with sattu (baked chickpea flour) and some special spices, certain with baigan bharta, certain made from roasted eggplant and rolls. Among the meat dishes, meat salan is a popular dish made from mutton or goat curry with potato cubes in garam masala. Dalpuri is a popular popular dish in Bihar. It is salted wheat flour bread, heard with cooked, chopped and heard grams of legumes. Malpua is a popular sweet dish from Bihar that is made from a mixture of maida, milk, bananas, cashews, peanuts, raisins, sugar, water and green cardamom. A treaty sweet dish of Bihar is balushahi, which is made from a personal liberty of maida and sugar along with ghee for taxes. The other world famous sweet khaja, also very popular, is made from flour, vegetable fat and sugar is used at weddings and other occasions. Silav at Nalanda is heard for his production. The following of the festival of Chhath will be Thekua Contracts, a sweet dish made from ghee, jaggery, and whole wheat flour, flavored with aniseed.


Chandigarh The capital of Punjab and Haryana is a city with origins in the 20th century and a cosmopolitan food culture boasting fine North Indian cuisine.

People need homemade repairs like parantha, especially at breakfast, and other Punjabi foods like roti that are made from

Chhattisgarh deals

Roti with Baigan (Brinjal) Subji and Quark

The Chhattisgarh cuisine is not found in nature or in the rest of India, even the staple food is rice, as in many treaties in the country. Many Chhattisgarhi drink alcohol made from Mahuwa flower palm wine. The tribesmen of the Bastar region of Chhattisgarh eat ancestral dishes such as mushrooms, bamboo cucumber, bamboo vegetables, etc.

Dadra and Nagar Haveli

The regional cuisine of Gujarat cuisine. Ubadiyu is a local delicacy made from vegetables and beans with herbs. The common foods are rice, roti, vegetables, river fish, and crabs. People also buy buttermilk and chutney made from various fruits and herbs.

Daman and Diu

Daman and Diu is a union territory of India which, like Goa, is a government colonial property of Portugal. Consequently, local Gujarati food as well as traditional Portuguese food are concerned. As a coastal region are the communities that are seafood wise. Rotli and tea are used for breakfast, rotla and saak for money and chokha together with saak and curry for talking. Some of the working Puri, Lapsee, Potaya, Dudh-Plag and Dhakanu prepared for festive occasions. If alcohol were banned in the neighboring state of Gujarat, drinking would be in Daman and Diuhalten. Better known as the "pub" of Gujarat. All major brands of alcohol are easy to carry.


Delhi was once the capital of the Mughal Empire and became the birthplace of Mughlai cuisine. Delhi is known for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for filled flatbreads (Paranthas). Delhi has people from different parts of India, ours the city has different kinds of food traditions; The cuisine is from different cultures. The Punjabi cuisine is one of the far-reaching dominance of the Punjabi communities. The kitchen in Delhi is actually a solution of various Indian cuisines that has been modified in a unique way. This is evident in the different types of street food. Kababs, Kachauri, Chaat, Indian states, Indian ice cream and even various foods like sandwiches and patties are included in a style designated for Delhi and are very popular.


Pork vindaloo (pictured) is a popular curry dish in Goa and around the world.

The region has a tropical climate, which means that the spices and the intense ones are intense. The use of kokum is a more personal understanding of American cuisine. The Goan cuisine belongs to the seafood and meat. The staple foods are rice and fish. Kingfish (vison or visvan) is the relations delicacy; others are pomfret, shark, tuna and mackerel; These are reported with coconut milk. Shellfish, hired crabs, prawns, tiger prawns, lobsters, squid and clams are all taken care of. The cuisine of Goa is the perception of its Hindu origins, 400 years of Portuguese colonialism and modern sentiments. Bread, owned by the Portuguese, is very popular and a personal understanding of goan breakfast. The license tourism in the region, which corresponds to the Goan food an international aspect. Vegetarianism is popular popular.


Khaman is a personal Gujarati snack.
Vegetable Handva is a hearty Gujarati get-together.

The Gujarati cuisine is vegetarian. That means Gujarati Thali from Roti (Rotlii in Gujarati), Daal or Kadhi, rice, Sabzi / Shaak, Papad and Chaas (buttermilk). The Sabzi is a dish made from different combinations of vegetables and spices, which can be seen, spicy or sweet. The Gujarati cuisine can be treated heavily in taste and heat according to taste and regional taste. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four main regions of Gujarati cuisine. Many Gujarati dishes are equally sweet, salty (spicy vegetables Handvo) and spicy. In the mango season, Keri no Ras is made from fresh mango pulp. The seasoning suits also seasonal. For example, garam masala is much less used in summer. Only possible Gujarati snacks such as Sev Khamani, Khakhra, Dal Vada, Methi na Bhajiya, Khaman, Bhakharwadi, etc. Regular fasting with limited development to milk Dried fruits and nuts are a common practice.


Since cattle is different in Haryana, dairy products are a few being of the kitchen. Interesting choices are Kadhi, Pakora, Bebes Masala Roti, Bajra Aloo Roti, Churma, Kheer, Bathua Raita, Methi Gajar, Singri Ki Sabzi and Tamatar Chutney. In the old days, the main foods are Bajra Khichdi, Rabdi, Onion Chutney, Milet Roti and Bajra Roti. The non-vegetarian cuisine includes Kukad Kadhai and Masala Sauce Chicken. Lassi, Sharbat, Nimbu Pani and "Labsi" are three popular soft drinks in Haryana large number of truck drivers.

Himachal Pradesh

The likely consequences of the Himachal Delay of the rest of North India, lentil, broth, rice, vegetables and bread relationships with non-vegetarian cuisine will be affected. Some of the specialties of Himachal are sidu, patande, chukh, rajmah and bis chutney.

Jammu and Kashmir

The cuisine of Jammu and Kashmir was made up of two parts of the representative: the Jammu Division and the Kashmir Valley. The Kashmiri cuisine has grown over the years of the food influence of the Essenes Kashmiri Hindus and Buddhists. The cuisine was later found by the cultures that came to Kashmir from the region of modern Uzbekistan with the invasion of Timur. Subsequent introduction included the cuisine of Central Asia and the North Indian Plain. The largest ingredient in Kashmiri cuisine is mutton, of which over 30 types are known. Wazwan is a multi-course dish in the Kashmiri tradition, the preparation of which is considered an art.

Kashmiri pandit food is elaborate and a confidential of the pandits personal identity. The Kashmiri Pandit cuisine uses dahi (yogurt), oil and spices such as turmeric, red chillies, cumin, ginger and fennel, also they bought no onions and garlic. Birayanis are also very popular here. They are the specialty of cashmere.

The Jammu region is famous for its sund panjeeri, patisa, rajma (kidney beans) with rice and kalari cheese. The Dogri food is Ambal (sour pumpkin dish), Khatta meat, Kulthein (Macrotyloma uniflorum), Dal Chawal, Maa da Madra and Uriya. Many types of cucumber are people, include mango, kasrod, and girgle. Street food is also known to distinguish different types of chaats, one of which is Gol Gappas, Gulgule, Chole Bhature, Rajma Kulcha and Dahi Bhalla.


The staple foods in Jharkhand are rice, dal, and vegetables. Famous dishes are Chirka Roti, Pittha, Malpua, Dhuska, Arsa Roti, and Litti Chokha. Handia a rice beer and mahua daru, made from flowers of the "mahua" tree (Madhuca longifolia), are among the local alcoholic people.


Bisi Bele Bad, a delicacy in Karnataka made from rice, lentils, spices and vegetables

A number of dishes such as z idli, rava idli, Mysore masala dosa etc. have been rejected here and have become popular beyond the state of Karnataka, the three possible south Indian damages and the amounts Maharashtra and Goa in the north. It is very important that the food be listed on a banana leaf.

Karnataka cuisine can be obtained very roughly in: 1) Mysore / Bangalore cuisine, 2) North Karnataka cuisine, 3) Udupi cuisine, 4) Kodagu /, 5) Karavali / coastal cuisine, and 6) Saraswat cuisine . The kitchen covers a wide range of dishes, from purely vegetarian and vegan to meat such as pork and from savory dishes to belong. Typical choices are Bisi Bele Bad, 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, ragi mudde and uppittu.

The Kodagu The district is known for spicy pork curries, Karnataka and seafood rights. 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 different cuisines, where coconut is widely used in curries and often includes seafood.


A full-course Sadhya is the ceremonial meal of Kerala that is usually eaten on celebrations (such as Onam, Vishu, etc.) and is served on a plantain leaf.
Spicy fish from Kerala
Kerala style fish moilee (KeralaFish Molly)

Traditional Kerala Hindu food is vegetarian, with regional exceptions such as food from the Malabar region. It includes Kerala Sadhya, an elaborate vegetarian banquet that is prepared for feasts and ceremonies. Contemporary Kerala food also includes non-vegetarian options. A full-bodied sadya, which consists of rice with around 20 different side dishes and desserts, is the ceremonial food that is usually used at celebrations such as weddings, onam, vishu

Fish and seafood play an important role in Kerala cuisine as Kerala is a coastal state. A daily Kerala meal in most households consists of rice with fish curry which are made from sardines, mackerel, seer fish, king fish, pomfret, prawns, prawns, sole, anchovies, parrot fish, etc. (mussels, oysters, crabs, squids, scallops, etc.) not uncommon), vegetable curry and fried vegetables with or without coconut, traditionally known as thoran or mizhukkupiratti. Since Kerala has large inland waters, freshwater fish are abundant and provide regular meals.

In Kerala, in contrast to other states in India, it is common to have breakfast in restaurants with non-vegetarian dishes. Chicken / mutton stews, lamb / chicken / beef / pork / egg curry, fish curry with tapioca for breakfast are common. A wide variety of non-vegetarian breakfast options is common in Malabar and central Kerala.

Kerala cuisine reflects its rich commercial heritage. Over time, different cuisines have mixed with local dishes, while foreign ones have been adapted to local tastes. There are significant Arabic, Syrian, Portuguese, Dutch, Jewish and Middle Eastern influences in the cuisine of this region, via ancient trade routes across the Arabian Sea and via Arab traders who settled here to develop Kozhikodan Halwa and other dishes such as Thalassery Biryani.

Coconuts grow in abundance in Kerala. Therefore, grated coconuts and coconut milk are often used for thickening and seasoning. Kerala's long coastline and numerous rivers have created a strong fishing industry in the area, making seafood a common part of the meal. Rice is grown in abundance along with tapioca. It is the main starch ingredient used in Kerala's foods.

The region has been a major spice production area for thousands of years and often uses black pepper, cardamom, cloves, ginger and cinnamon. Most of the Hindus in Kerala, with the exception of the Brahmins, eat fish, chicken, beef, pork, eggs, and mutton. The Brahmin is famous for its vegan cuisine, especially for varieties of Sambar and Rasam. A thick vegetable stew popular in South and Central India called avialis believed to have originated in southern Kerala. Avial is a widely eaten vegetarian dish in the state and plays a major role in sadya.

In most Kerala households, a typical meal consists of rice and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri. The Muslimcommunity of Kerala blend Arabian, North Indian, and indigenous Malabaricuisines, 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.

The Pathanamthittaregion is known for and fish curries. Appam along with wine and cured beef and pork curries are popular with Syrian Christians in central Kerala.

Popular desserts are payasam and halwa. The payasams of the Hindu community, especially those made in temples like Ambalappuzha Temple, are famous for their rich taste. Halva is one of the most common or easily recognizable sweets found in bakeries across Kerala. Kozhikode is famous for its unique and exotic haluva popularly known as Kozhikodan Haluva. Europeans called the dish "sweet meat" because of its texture and a street in Kozhikode that was named Sweet Meat Street during colonial rule. Kozhikodan haluva is mainly made from maida (highly refined wheat) and is available in different flavors such as banana, ghee or coconut. However, Karutha Haluva (black haluva) made from rice is also very popular. Many Muslim families in the region are famous for their traditional Karutha Haluva.


Ladakhi cuisine comes from the two districts of Leh and Kargil in the Ladakh union area. Ladakhi cuisine is similar to that of Tibet. Thukpa is a popular noodle soup. Butter tea is consumed regularly.


Lakshadweep's cuisine is primarily based on seafood and coconuts. Local cuisine consists of spicy non-vegetarian and vegetarian dishes. The culinary influence of Kerala is clearly evident in the cuisine of Lakshadweep, as the island is in close proximity to Kerala. Coconut and sea fish form the basis of most meals. The people of Lakshadweep drink large amounts of coconut water, the most common carbonated drink on the island. Coconut milk is the basis for most curries. All sweet or savory dishes have a touch of famous Malabar spices. Locals also prefer dosa, idlis, and various rice dishes.

Madhya Pradesh

The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the more humid south and east are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. Indore's street food is well known, with shops that have been around for generations. Bhopal is known for meat and fish dishes like rogan josh, korma, qeema, biryani, pilaf and kebabs. On a street called Chatori Gali in old Bhopal, you can find traditional Muslim non-vegetarian dishes like 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 dipped in rich ghee and eaten with daal and ladoos. The culinary specialty of the Malwa and Indore regions in the center of Madhya Pradesh is poha (flat rice); usually eaten for breakfast with jalebi. Drinks in the area include lassi, beer, rum, and sugar cane juice. A local liqueur is distilled from the flowers of the mahua tree. Date palm vertebra is also popular. In tribal regions, the sap of the sulfi tree is a popular drink that can be alcoholic if fermented.


Pav Bhaji, a popular fast food originating in Maharashtra

Maharashtrian, cuisine has an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy. Bajri, wheat, rice, jowar, vegetables, lentils and fruits are important components of the Maharashtrian diet. Popular dishes are Puran Poli, Ukdiche Modak, Batata Wada, Sabudana Khichdi, Masala Bhat, Pav Bhaji and Wada pav. Poha, or flattened rice, is also usually eaten for breakfast. Kanda Poha and Aloo Poha are some of the dishes prepared for breakfast and for nibble in the evening. Popular spicy meat dishes are those that come from the Kolhapur region. These are the Kolhapuri Sukkah Mutton, the Pandhra Rassa, and the Tabmda Rassa. Shrikhand, a sweet yogurt dish, is a staple dessert in Maharashtrian cuisine. Maharashtra's kitchen can be divided into two main sections - the coastal and indoor areas. The Konkan on the coast of the Arabian Sea offers its own cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin and Goan cuisine. Inside Maharashtra, the Paschim Maharashtra, Khandesh, Vidarbha and Marathwada areas have their own kitchens. Peanuts, poppy seeds, jaggery, wheat, jowar, and bajra are used extensively in Vidarbha's cuisine. A typical meal consists of rice, roti, poli or bhakar as well as varan and aamtee - lentils and herbs. Cooking is common with different types of oil. Vidarbha savji food is well known across Maharashtra. Savji dishes are very hot and oily. Savji mutton curries are very famous.

Poha, a popular Maharashtrian breakfast dish

As in other coastal states, there is a tremendous variety of vegetables, fish, and coconuts, which are common ingredients. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavor many types of dishes, but coconut oil isn't widely used. Peanut oil is preferred. Kokum, most commonly served chilled in an appetizer digestive system called a sol kadhi, is common. In summer, Maharashtrians consume panha, a drink made from raw mango.


Malwani cuisine is a specialty of the tropical area that stretches from the shores of Deogad Malwan to the southern border of Maharashtrian Goa. The unique taste and aroma of Malwani cuisine comes from Malwani Masala and the use of coconut and kokam. The staple foods are rice and fish. Various types of red and green fish, shrimp, crab, and shellfish curries (also called Mashacha Sar in the Malwani language) are known, along with kombadi (chicken) calf and Malwani-style mutton. Mohari mutton is also one of the special delicacies of the Malwani cuisine.

There is a wide variety of fish in the region including Surmai, Karali, Bangada, Bombil (Bombay duck), Paplet (Pompret), Halwa, Tarali, Suandale, Kolambi (shrimp) and Tisari (shell) fish), Kalwa ( Stonefish) and kurli (crab).

All of these fish are available in dried form, including shrimp known as sod. Local curries and chatanis are also made with dried fish.

Different types of rice bread and pancakes add to the diversity of Malvan cuisine and include tandlachi bhakari, ghawane, amboli, patole, appe, tandalachi, and shavai (rice noodles). These rice breads can be eaten specially flavored with coconut milk, fish curries and chicken or mutton curries.

Sole kadi made from kokam and coconut milk is a characteristic starter drink. For vegetarians, the Malwani delicacies include Alloochi Bhaji, Alloochi Gathaya, Kalaya Watanyacha and Sambara (black gram stew).

Sweets and desserts include Ukadiche Modak, Malawani Khaje, Khadakahde Kundiche Ladu, Shegdanyache Ladu, Tandalchi Kheer, and Tandalachi Shavai Ani Ras (specially flavored with coconut milk).


The Manipuri kitchen is represented by the kitchen of the Meitei, who make up the majority of the population in the central plains. Meitei food is simple, tasty, organic and healthy. The main diet is rice with local vegetables and seasonal fish. Most dishes are cooked like vegetable stew and seasoned with either fermented fish called ngari or dried and smoked fish. The most popular Manipuri dish is the eromba; It is a concoction of cooked and pureed vegetables, often including potatoes or beans, mixed with chilli and roasted fermented fish. Another popular dish is the savory cake called paknam, which is made from a base of lentil flour that is filled with various ingredients such as banana inflorescences, mushrooms, fish, vegetables, etc. and with turmeric


Meghalayan is unique and different from other Northeast Indian states. Spiced meat is widely available from goats, pigs, poultry, ducks, chickens, and cows. Common foods in Khasi and Jaintia Hills districts are jadoh, ki kpu, tung rymbai, and pickled bamboo shoots. Other common foods in Meghalaya include minil songa (steamed sticky rice), sakkin gata, and momo dumplings. Like other tribes in the northeast, the Garos ferment rice beer, which they consume during religious rites and secular celebrations.


Mizoram's cuisine is different from that of most of India, although it shares characteristics with other regions of Northeast India and North India. Rice is Mizoram's staple food, while Mizos love adding non-vegetarian ingredients to every dish. Fish, chicken, pork, and beef are popular meats at Mizos. The dishes are served on fresh banana leaves. Most dishes are cooked in mustard oil. Meals tend to be less spicy than most parts of India. Mizos love to eat cooked vegetables with rice. A popular dish is bai, which is made from boiling vegetables (spinach, eggplant, beans and other leafy greens) with well-fermented soybeans or sa-um, a fermented pork, and served with rice. Sawhchiar is another common dish made from rice and cooked with pork or chicken.


Dried fish, shrimp, ghost chilli, and canned colocasia leaves are common ingredients in Naga cuisine

Nagaland's cuisine mirrors that of the Naga. It is known for exotic pork cooked with simple and tasty ingredients like the extremely hot Bhut Jolokia pepper, fermented bamboo shoots and Akhuni or fermented soybeans. Another unique and powerful ingredient used by the Naga is the fermented fish known as ngari. Fresh herbs and other local greens also play an important role in Naga cuisine. The Naga use oil sparingly and prefer to ferment, dry, and smoke their meat and fish. Traditional houses in Nagaland have outdoor kitchens that act as smokehouses.

serve. A typical meal consists of rice, meat, a chutney, a couple of steamed or steamed vegetable dishes - seasoned with ngari or akhuni. Desserts usually consist of fresh fruit.


Oriya Mutton Curry (Mansha Tarkari).

Odisha's cuisine is heavily based on local ingredients. Flavors are usually subtle and delicately flavored. Fish and other seafood such as crabs and prawns are very popular, and chicken and mutton are also consumed. Panch Phutana, a mixture of cumin, mustard, fennel, fenugreek, and kalonji (nigella), is commonly used to flavor vegetables and dals, while garam masala and turmeric are commonly used for meat-based curries. Pakhala, a dish made from rice, water, and dahi (yogurt) that is fermented overnight, is popular in rural areas in summer. Oriyas are very fond of sweets, so dessert follows most meals.

Popular Oriya dishes are Anna, Kanika, Dalma, Khata (Tamato and Oou), Dali (different types of lentils i.e. harada (red gram), muga (moong), kolatha (horsegram) etc.) (spinach and other green leaves ) and Alu-Bharta (mashed potatoes) together with Pakhala.

Odisha is known for its milk-based sweets. Among the many rasagula that come from Odisha, Chhena poda, Chhena gaja, Chhena jhili and Rasabali are very famous.


The Union of Puducherry area was a French colony for about 200 years, making French cuisine a strong influence on the area. Tamil cuisine is eaten by the Tamil majority of the territory. The influence of neighboring areas such as Andhra Pradesh and Kerala is also visible in the cuisine of the area. Some favorite dishes are coconut curry, tandoori potato, soy dosa, podanlangkai, curry vegetables, stuffed cabbage and baked beans.


The cuisine of Punjab is known for its diverse selection of dishes. The cuisine is closely related to that of the neighboring Pakistani province of Punjab. The state is an agricultural center and is rich in whole grains, vegetables, and fruits. Homemade and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cuisine places an emphasis on creamy textured foods with ghee, butter, and cream, while homemade meals focus on whole wheat, rice, and other ingredients flavored with different types of masalas. Dishes prepared at home include roti with daal and dahi (yogurt) with a side salad and lettuce that includes raw onions, tomatoes, cucumbers etc. The meals are also rich in local and seasonal vegetables, usually with spices like cumin, dried coriander, red Chili powder, turmeric, black cloves, etc. is fried. Masala Chai is a favorite drink and is consumed in everyday life and on special occasions. There are many regional differences in Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference for spice combinations, etc. It is evident that "the food is simple, robust and closely related to the land". Certain dishes that are only available in Punjab, such as makki di roti and sarson da saag, dal makhani, etc., are popular with many. The masala in a Punjabi dish traditionally consists of onions, garlic, ginger, cumin, garam masala, salt, turmeric and tomatoes sautéed in mustard oil. Tandoori food is a Punjabi specialty. Common meat dishes in this region are bhakra (goat) curry and fish dishes. Dairy products are widely consumed and usually accompany main meals in the form of dahi, milk and dairy products such as lassi, paneer, etc. Punjab is made up of a large number of people who follow the Sikh religion and traditionally follow a vegetarian diet (which includes plant-based foods, milk and Contains milk beer). Products. See diet in Sikhism) in accordance with their beliefs.

No description of Punjabi cuisine is complete without the myriad of famous desserts such as kheer, gajar ka halwa, sooji (wheat cream) halwa, rasmalai, gulab jamun and jalebi. Most desserts are based on ghee or dairy products. Use nuts like almonds, walnuts, pistachios, cashews, and raisins.

Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras, and paneer vegetable dishes, are derived from Punjabi styles. Punjabi foods are very popular in the world for their flavors, spices, and versatile uses of products. and therefore it is one of the most popular cuisines on the subcontinent. Last but not least, the Chhole Bhature and Chhole Kulche are well known throughout Northern India.


Kadhi, a spicy North Indian dish

Cooking in Rajasthan, an arid region, has been largely shaped by the availability of ingredients. The food is generally cooked in milk or ghee, which makes it quite rich. Gram of flour is a mainstay of Marwari foods, largely due to the region's vegetable shortage.

In the past, foods that lasted for several days and could be eaten without heating were preferred. Main dishes of a Rajasthani meal can include Daal-Baati, Tarfini, Raabdi, Ghevar, Bail-Gatte, Panchkoota, Chaavadi, Laapsi, and Kadhi

Daal-baati is the most popular dish prepared in the state. It's usually supplemented with choorma, a mixture of finely ground rotis, sugar, and ghee.

Rajasthan is also used by the Rajput community who like meat dishes. Their existence consisted of game meat and advocacy such as Laal Maas, Safed Maas, Khad Khargosh and Jungli Maas.


In Sikkim, groups like the Nepalese, Bhutias and Lepchas have their own kitchens. Nepalese cuisine is very popular in this region. Rice is the region's staple food, and meat and dairy products are consumed equally. For centuries, traditional fermented foods and beverages have made up roughly 20 years of local perception. Finger millet, wheat, buckwheat, barley, vegetables, potatoes and soybeans are grown depending on the difference in altitude. Dhindo, Daal Bhat, Gundruk, Momo, Gya Thuk, Ningro, Phagshapa and Sel Roti are some of the local spots. Alcoholic beverages are also consumed by women. Beef is used by the Bhutias.


Sindhi cuisine good and based on the indigenous cuisine of the Sindhi people from the Sindh region who are now in

Tamil Nadu

Vegetarian choices in Tamil Nadu are made on a plantain leaf

Tamil Nadu is known for His deep responsibility that serving those in need to others is a service to humanity, as it is in many countries in India. The north region has a rich cuisine with other non-vegetarian and vegetarian dishes. Tamil food is called itself through the use of rice, legumes and lentils as well as through the perception of conscience like that through the mixing of spices like mustard, curry leaves

Tamil food is done by Tiffin, a light meal for breakfast or taxes, and taxes, the taxes of lunch and behavior. The word "curry" abstains from Tamil Kari and means something similar to "sauce". The political states like Tirunelveli, Madurai, Paramakudi, Karaikudi, Chettinad and Kongu Nadu are known for their spicy non-vegetarian rights. Dosa, idli, pongal, and biryani are some of the most popular ones that are obtained with chutney and sambar. Fish and other seafood are also very popular as the state and the law rests. Chicken and goat meat are the main meat consumed in Tamil Nadu.

A particular Tamil vegetarian meal consists largely of rice, vegetables, and lentil preparations such as rasam and sambar, but there are variations. They have also helped Kerala in their Kootu, Arachi vitta Sambhar and Molagootals. As seen above, the Chettinad variety uses many strong spices such as pepper, garlic, fennel seeds, and onions. Compared to other continents, Tamil food is rather spicy, where there is a tradition that eating with dahi (yoghurt) is part of the conscious decision to end the meal.

certainly the Tamil Brahmin kitchen, the food of the Iyers and Iyengar communities, is easy in comparison to other relationships due to meal times and eating powers. Historically vegetarian, the cuisine is known for its milder tastes and the avoidance of onions and garlic. After an identical morning meal with filter coffee and different types of porridge (oatmeal and Janata Kanji are very popular), the main meal of the day, the money / brunch is received at 11 a.m. and usually follows a two-three-course menu structure. Steamed rice is the main course and is always accompanied by a seasonal steamed / sautéed vegetable (poriyal) and two or three types of tamarind, possibly the most popular sambhar and


Telangana's cuisine is derived from the Telugu cuisine of Telangana Telugu people as well as Hyderabadi cuisine (also known as Nizami cuisine) from Telangana's Hyderabadi Muslim community. Hyderabadi food insists heavily on non-vegetarian rights, Telugu food is a mix of vegetarian and non-vegetarian relationships. Telugu food is rich in spices and chilies are used. The food in general is also more tangy, one of tamarind and lime juice both being used as acidulants. Rice is the Telugu's staple food. Starch is consumed with another of curries and lentil soups or broths. Vegetarian and non-vegetarian foods are both popular. The Hyderabadi cuisine is becoming popular among delicacies such as Biryani, Haleem, Baghara Baingan and Kheema, which those of Hyderabadi have some in common with Telanganitic Telugu food of tamarind, rice and lentils along with meat. Dahi (yogurt) is a specific addition to the, to add to the sharpness of.


to mitigate. A bowl of thukpa

The Tripuri are the indigenous people of Tripura's interests in their own India. Today she is one of the political Tipra, Reang, Jamatia, Noatia and Uchoi. The Tripuri are not vegetarian, although they have a minority of Vaishnavite vegetarians. The main ingredients of Tripuri cuisine include vegetables, herbs, pork, contacts, mutton, fish, turtles, shrimp, crabs, freshwater clams, periwinkles, edible freshwater snails, and frogs.

Uttar Pradesh

Traditionally, the cuisine of Uttar Pradeshi chosen from Awadhi, Bhojpuri and Mughlai cuisine, although the supervised conscience is the state vegetarian and influences dal, roti, sabzi and rice. Pooris and kachoris are given on other occasions. Chaat, Samosa and Pakora are among the most popular snacks in India and are 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 most popular desserts in this region.

Awadhi cuisine (Hindi: अवधी खाना) tribe from the city of Lucknow, the conduct capital of Uttar Pradesh in central South Asia and northern India, and the city's cooking patterns are from Central Asia, the New East and the other parts of northern India. The kitchen also differentiates between vegetarian and non-vegetarian dishes. Awadh got strong from Mughal cooking techniques