Indian Cuisine Consists of The Foods And Dishes of India

Andhra Pradesh

Andhra Pradesh Cuisine 

Cuisine of the southern state of Andhra Pradesh is referred to as Telugu cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people here are vegetarian, people living in the coastal areas are known for their seafood dishes. Food of Andhra Pradesh is known for its heavy use of spices and chillies. One of the most important parts of the Andhra cuisine are the various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from the leaves of the gongura plant. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Telugu dish is Hyderabadi biryani, a mixture of rice, yoghurt, onions, meat and spices.


Arunachal Pradesh

Arunachal Pradesh Cuisine

The staple food of Arunachal Pradesh is rice, along with fish, meat and green vegetables. Different varieties of rice are available. Lettuce is the most common vegetable, prepared by boiling with ginger, coriander and green chillies. Boiled rice cakes wrapped in leaves is a popular snack.


Assam

Assam Cuisine

Assamese cuisine, from Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some external influences. Although it is characterized by the limited use of spices, the flavors are still strong due to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and so are birds like duck or pigeon. Preparations are rarely elaborate; the practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.


Bihar

Bihar Cuisine

he cuisine of Bihar is similar to North Indian cuisine, the food culture in Hindi Belt, and with Odia cuisine. Bihari society is not strictly vegetarian, but people avoid eating Non-vegetarian food daily. Religious people avoid eating non-vegetarian food on Tuesday, Thursday and Saturday. Bihari people typically eat boiled rice and daal with cooked vegetables for lunch, and roti with cooked vegetables for dinner. Roti and boiled rice are not usually eaten together. Due to this area's strong Hindu-Muslim heritage, river fish, chicken and goat are popular meats. Lamb's mutton is considered as offensive by many people.


Meat-based dishes are eaten mainly with boiled rice. Fish curry is made using mustard paste, a similar technique to the Odia way of cooking fish. Dairy products, such as yoghurt (known as dahi), buttermilk (called mattha), butter, ghee (clarified butter), and lassi, are consumed throughout the year. Watery foods such as watermelon and sherbet made of pulp of the wood-apple fruit are consumed mainly in the summer months, and dry foods and preparations made of sesame or poppy seeds mainly in the winter months. People generally eat roti soaked in milk.


Chattisgarh

Chattisgarh Cuisine

Chattisgarh has many cuisines not found in the rest of India, although the staple diet, like much of the rest of India, is rice. Many Chattisgarhi people consume liquor brewed from the Mahuwa flower. The tribal peoples of the Bastar region of Chhattisgarh eat whatever is available, choosing food which would not be eaten by people of other states and regions. Red ant chutney is a favorite dish. Flying ants, mushrooms, squirrels, and rats are considered delicacies, but fish and pork constitute a large part of Chhatisgarhi cuisine.


Daman and Diu

Daman and Diu Cuisine

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 Portugese food are available. The neighbouring state of Gujarat has prohibited alcohol, and as a result, dining and wining is the most popular pleasure in the territory, with almost all popular brands of foreign liquor available.




Goa

Goa Cuisine

Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is a distinct feature. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.


Gujarat

Gujrat Cuisine

Gujarati cuisine is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called Rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet).

Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. .


Haryana

Hariyana Cuisine

Cattle are common in Haryana, so dairy is a common component of cuisine in this area. Specific dishes include Kadhi Pakora, Besan Masala Roti, Bajra Aloo Roti, Churma, Kheer, Bathua Raita, Methi Gajar, Singri ki Sabzi and Tamatar Chutney.assi and Sherbat are the two popular non-alcoholic beverages of Haryana. There are a number of liquor shops in this Indian state, due to the traffic of many truck drivers.

Himachal pradesh Cuisine

Himachal PradeshThe daily diet of Himachalis is similar to the rest of north India, including lentil, broth, rice, vegetables and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include Pateer, Chouck, Bhagjery and chutney of Til.





Jammu & Kashmir

Jammu & Kashmir Cuisine

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains. The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are over 30 varieties.Kashmiri Pandit food is also very elaborate, and is an important part of the Pandits' ethnic identity. One of the key differences between Kashmiri cuisine and Punjabi cuisine is that the staple in Kashmiri cuisine is rice, whereas that in Punjabi cuisine is Chappati also known as Roti. 


Jharkhand

Jharkhand Cuisine

Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food.








Karnataka

Karnataka Cuisine

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of the three neighbouring South Indian states, as well as the state of Maharashtra and Goa to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy pork curries while coastal Karnataka has seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.


Kerala

Kerala Cuisine

Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Most of Kerala's Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.


Lakshadweep

Lakshadweep Cuisine

The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep. Since the island has a close proximity with Kerala, hence the cuisines reflect the taste of the inhabitants of that place. The local food of Lakshadweep primarily comprises coconut and sea fish. The people of the island have a great inclination towards the coconut water as it is the most abundant aerated drink of the place.




Madhya Pradesh

Madhya Pradesh Cuisine

The cuisine in Madhya Pradesh varies from region to region, with the north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. Bhopal is known for meat and fish dishes, such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh.





Maharashtra

Maharashtrian Cuisine

Maharashtrian cuisine covers a range from being mild to very spicy dishes. Bajri, Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak and batata wada. The staple dishes of Maharashtrian cuisine are based on Bajri, Jowar
and Rice(Tandul). The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior. A part of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine.


Manipur

Manipuri Cuisine

Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than Garam masala . The staple diet of Manipur consists of rice, leafy vegetables, and fish. anipuris typically raise vegetables in a kitchen garden and rear fish in small ponds around their house. The Umarok is a very popular chili that is used in the cuisine.It is called in different names in the other north eastern states of India, like king chili, naga jolokia, ghost chili etc.




Puducherry
The union territory of Pondicherry in the country of India was a French settlement for a long time. The French way of life has left a deep impact on the lifestyle of the people in the union territory of Pondicherry, and French cuisine has become a large influence in cuisine in the territory. The French and the Indo style have given birth to an innovative taste.


Punjab

Punjabi Cuisine

Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masalas. Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and dairy products, of which the area is well-known for. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields.


Rajasthan

Rajasthani Cuisine

Rajasthani cooking was influenced by the availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee, making it quite rich. On the other hand, Besan or gram flour is a mainstay of Marwari food mainly because of the scarcity of vegetables in this arid land.There is a distinctness in the Rajasthani cuisine which comes from a tradition that is old and tranquil, and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab. 




 Sikkim

Sikkim Cuisine

Sikkim has its own unique dietary culture with specific cuisine and food recipes. In the Sikkim Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long centuries are prepared and consumed. The dietary-culture of this region is mostly reflected in the pattern of food production. 


Sindh

Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish" Rice and legumes play an important role in Tamil cuisine.




Tripura

Tripura Cuisine

The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. The indigenous Tripuri people comprises the communities of Tipra, Reang, Jamatia, Noatia, Uchoi and others. The Tripuri people have their own culture and cuisine. The Tripuris are non-vegetarian, though there is a minority modern vaishnavite Hindu vegetarian following. 


Uttar Pradesh

Uttar Pradesh Cuisine

he Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. Pooris and kachoris are relished on special occasions. Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide.





Uttarakhand

Uttarakhand Cuisine

he food from Uttrakhand is known to be wholesome to suit the high-energy necessities of the mountainous and wintry region. It is traditionally cooked over wood fire. The cuisine mainly consists of food from two different sub regions Garhwal and Kumaon, though the basic ingredients of both Garhwali and Kumaoni cuisine are the same, there are some basic differences that tell apart the two. The distinctive trait of the Kumauni cuisine is the tightfisted use of especially milk and milk-based products as cows from hilly areas do not yield high-quality or amount of milk. The similarity between both of them is the liberal use of Ghee and charcoal cooking. Both Garhwalis and Kumaunis are fond of lentil or pulses and ‘Bhaatt’ or rice.


West Bengal

West Bengal Cuisine

Bengali cuisine is a style of food preparation originating in the eastern India which includes states of Tripura, Barak Valley of Assam and West Bengal. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with French and Italian cuisine in structure. The nature and variety of dishes found in Bengali cooking are unique even in India.