| | This article is part of the series
Indian cuisine | | Preparation techniques and cooking items | | Utensils
Indian cuisine is very diverse and is a result of Indias diverse population. ...
| | Regional cuisines | - North Indian
Punjabi - Mughlai -Rajasthani
Kashmiri - Benarasi - Bihari
Tandoori chicken is a popular dish in Punjabi cuisine. ...
Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ...
// Introduction Predominantly, the food of Bihar is vegetarian. ...
| - South Indian
Kerala - Tamil - Andhra
Karnataka Tamil cuisine, one of the oldest culinary heritages of the world[1], 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. ...
Rice is the staple food of the southern state of India, Andhra Pradesh. ...
The cuisine of Karnataka, comprising of diverse vegetarian and non-vegetarian cuisines is a result of varied food habits among its many regions, communities and influences from the three neighbouring South Indian states and the state of Maharashtra to its north. ...
| - East Indian
Bengali - Assamese - Oriya 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. ...
| - West Indian
Goa - Gujarati - Maharashtrian
Malvani - Parsi Gujarati cuisine is predominantly vegetarian. ...
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 -Anglo-Indian - Chettinad -
Fast food 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. ...
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. ...
Following is a list of Indian drinks and bevarages Traditional Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna Historical Soma Soft drink brands Campa cola Limca Thums Up Maaza This list is incomplete; you can help by expanding...
Indian snacks comprise food items that are spicy usually fried and are eaten in the evening with tea or with any one of the meals as a side-dish. ...
Following is a list of condiments used in Indian cuisine. ...
| | See also: | | Indian chefs
Wikibooks:Cookbook:Cuisine of India
| | edit this box | Chettinad cuisine hails from the southern most region of Tamil Nadu. Chettinad cuisine is one of the spiciest, oiliest and most aromatic in India. The name Chettinad cuisine comes from the fact that it is prepared by Chettiars. Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ...
The Chettiars are Hindus predominantly originating in the Chettinad region of Tamil Nadu. ...
Chettinad cuisine is characterised not only by delicious vegetarian preparations, but includes all kinds of fish, fowl and meats, as well as delicate noodle-like dishes and carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc. It has been suggested that Japanese Curry be merged into this article or section. ...
Some of the popular dishes in Chettinad menu are varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables saut�ed), pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients stewed in a gravy of coconut milk and spices.
The cuisine also includes numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada. Retail shops now sell pre-packed snacks like murukkus, small spirals of fried rice dough, chips, thattai, masala vada and so on.
Image File history File links Wikibooks-logo-en. ...
References
Indian Foods Co - South Indian Cuisine
External links The Hindu - Varieties from Chettinad cuisine |
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