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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File links Wiki_letter_w. ... 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. ... // 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. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... 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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The Cuisine of Kashmir as we know it today has eveloved over hundres of years. The first major influence on the cuisine is the food of the the Kashmiri Pandits. The cuisine was ,then 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 . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures. Kashmir (or Cashmere) may refer to: Kashmir region, the northwestern region of the Indian subcontinent India, Kashmir conflict, the territorial dispute between India, Pakistan, and the China over the Kashmir region. ... Statue of Timur in Shahrisabz, Uzbekistan Tīmūr bin Taraghay Barlas (Chagatai Turkic: تیمور, iron) (1336 – February 1405) was a 14th century warlord of Turco-Mongol descent[1][2][3], conqueror of much of Western and central Asia, and founder of the Timurid Empire (1370–1405) in Central Asia and... The Persians are an Iranian people who speak the Persian language and share a common culture and history. ...

Kashmiri Pandit Cuisine

The food usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic. Some of the typical foods include:

- Chamani Qaliya - Veth Chaman - Dama Oluv - Nadeir Yakhean - Hak (with Nadeir/Vangan) - Nadier Palak - Choek Vangan - Muji Chetein - Razmah Goagji -Razmah dal aanchar

Wazwan

The traditional Wazwan is considered the height of Kashmiri cuisine.Probably no other cuisine in the world has so many courses except for the Chappan Bhog(56 courses). The meal is treated with great respect and the preparation is considered an art. Considerable time and effort are invested into the preparation of the banquet. The traditional number of courses for the Wazwan is thirty-six, though there can be less. The preparartion is considered an art and is traditionally done by a Vasta Waza, or head chef, with the assistance of a court of Wazas, or chefs. The Wazwan is most often prepared for a big event, espically marriages. There is some concern about Wazwans because much of the food has to be thrown out. But being such an important part of kashmiri culture, the Wazwan is likely to remain popular for many years to come. For other uses, see Kashmiri (disambiguation) Kashmiri is a Dardic language spoken primarily in Kashmir, an Asian region now split between India, Pakistan and China. ... The Vasa Coat of Arms The House of Vasa was the Royal House of Sweden (1523-1654) and of Poland (1587-1668). ...

Guests are grouped into fours for the serving of the Wazwan. The meal begins with a ritual washing of hands as a jug and basin called the Tash-t-Nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of methi korma, two tabak maaz, sides of barbecued ribs, one safed murg, one zafrani murg, along with other foods. Certain dishes that are considered a requirement for Wazwa include: 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... Beef rib, French style. ...

• Methi
• Rista
• Rogan Josh
• Tabak Maaz
• Daniwal Korma
• Aab Gosht
• Martswangan Korma
• Shaame Kebaab
• Kabaab
• Gushtaba
• Yakhni

Follow the link for pictures.(Tariq sofi) http://www.koausa.org/Cookbook/wazwan.html Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Rogan Josh is a tomato/red pepper based lamb curry dish. ...

The meal ends with the Gushtaba. Every Kashmiri wishes to organize the royal Wazwan once in his life time for his near and dear ones. For other uses, see Kashmiri (disambiguation) Kashmiri is a Dardic language spoken primarily in Kashmir, an Asian region now split between India, Pakistan and China. ...

References

• Wazwaan feast with photographs
• Kashmiri Recipes

• Chor Bizzare. Wazwan. Retrieved on December 16, 2005.
• Kashmiri Cuisine. Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. Retrieved on December 16, 2005.