This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File links Title_Cuisine_2. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. ...

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Bhojpuri – Benarasi – Bihari Tandoori chicken is a popular dish in Punjabi cuisine. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir was primarily influenced by the culture of peoples who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India Kerala – Tamil – Andhra – Karnataka Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ... The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines. ...

East India Bengali – Assamese – Oriya – North Eastern Bengali cuisine is a style of food preparation that originated in Bengal, a region in the northeast of South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ... This article needs to be wikified. ... Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ... North East India includes : Assamese cuisine Manipuri cuisine Tripuri cuisine Bodo cuisine Naga cuisine Mizo cuisine Garo cuisine Khasi cuisine Categories: | ...

West India Goa – Gujarati – Maharashtrian – Malvani – Parsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian or Marathi Cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... A quintessential feature of Parsi culture is their cuisine. ...

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Chettinad – Fast food The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... [edit] Traditional Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna [edit] Historical Soma [edit] Soft drink brands Campa cola Limca Thums Up Maaza Frooti Sprite Fanta This list is incomplete; you can help by expanding it. ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian spices In Indian cuisine, curry refers not to a spice but to any dish eaten with rice. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs Cookbook: Cuisine of India

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Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are centered around rice. Species Oryza glaberrima Oryza sativa Rice is two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild species... A staple food is a food that forms the basis of a traditional diet, particularly that of the poor. ... South India is a linguistic-cultural region of India that comprises the four Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the Union Territory of Pondicherry, whose inhabitants are collectively referred to as South Indians. ... India is subdivided into twenty-eight states and seven union territories; the states and territories are themselves further subdivided. ... Andhra Pradesh  : (Telugu: ఆంధ్ర ప్రదేశ్, Urdu: آندھرا پردیش, IPA: ), is a state in South India. ... West Bengal   (Bengali: পশ্চিমবঙ্গ, Poshchimbôŋgo) is a state in eastern India. ...

A full Andhra vegetarian meal generally consists of: Annamu - (cooked Rice), eaten together with each of the following items:

• Pappu - Pappu the Telugu word for cooked Lentils
• 2 or 3 'Koora' - (vegetable entrees/curries): Examples include bendakaya (okra), vankaya (eggplant/brinjal)
• Uragaaya - pickle - Aavakaaya(spicy mango pickle) and gongura are examples
• Sambaaru (Boiling spicy vegetable soup)
• Pulusu - A vegetable broth resembling sambar, but very different in preparation and taste
• Rasamu (a lighter version of Sambaar without vegetables)
• Majjiga pulusu - (a variation of pulusu, made with majjiga (buttermilk))
• Pulihora- (tamarind rice)
• Perugu - Curd (yogurt)
• Appadalu - fried tacos made from rice (usually eaten with pulusu or sambar)
• 1-2 sweet dishes, including one made of milk. Payasam is a very common example, another is bobbatu and poornalu which taste sweet and delicious.

Non-vegetarian menus would include other items, such as: Dal (also spelt dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... Telugu (తెలుగు)is a Dravidian language spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ... Look up pickle in Wiktionary, the free dictionary. ... Aavakaaya is a variety of Indian Pickle originated in Andhra Pradesh in India. ... Gongura (Hibiscus sabdariffa) is Roselle, a variant of the (Hibiscus cannabinus) plant. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Binomial name Tamarindus indica L. The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. ...

• Chepala pulusu (fish soup)
• Kodi koora (chicken curry)
• Pottelu mamsam(Goat/Sheep curry)

exquisite cuisines by Andhra Pradesh citizens: A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... This article or section does not cite its references or sources. ...

• Gaarelu and kodi Koora(chicken)
• Bobbatu and Pulihora
• Pappu, Avakaai, ghee and annam

Andhra Pradesh is also the largest producer of chilli peppers. Hence Andhra specializes in the making of pickles. The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Look up pickle in Wiktionary, the free dictionary. ...

In addition, Idli is commonly eaten as tiffin or as a full meal along with some sort of chutney, or pachchadi in Telugu, and/or sambar. The most common pachchadi is kobbari(coconut) pachchadi. Also, Dosa is one of the most common meals within Andhra Pradesh. There are several varieties eaten such as the masala dosa, rava dosa, sada dosa, and rava masala dosa. Generally, Andhra-style versions of these dosas are spicier and crispier than those of its other South Indian counterparts. Finally, Andhra cuisine also has vadas. Vadas are deep fried dough that is generally bathed in a majjiga (yogurt)-like sauce and called perugu (dahi/yogurt) vada. Andhra cuisine is known for its spice and richness among South Indian cuisines. To meet Wikipedias quality standards, this article or section may require cleanup. ... Tiffin is an Indian and British term for a light meal eaten during the day. ... Telugu (తెలుగు)is a Dravidian language spoken in the Indian state of Andhra Pradesh, where it is the official language. ... Sambar may refer to: Sambar, a kind of deer Sambar, a lentil-based dish common in South India and Sri Lanka Sambhar Salt Lake in Rajasthan, India. ... The dosa (alternate spellings) is a savoury South Indian crêpe. ...

See also

• India's Searchable Food Recipe Database Site
• Pasad.in Andhra Recipes Site
• Indian cuisine
• Tamil cuisine
• Cuisine of Karnataka