 | 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 very diverse and is a result of Indias diverse population. ...
| | 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, 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 connoisseurs delight. ...
| - 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. ...
| - West India
Goa – Gujarati – Maharashtrian –
Malvani – Parsi 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. ...
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 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 wtih rice. ...
Following is a list of condiments used in Indian cuisine. ...
| | See also: | | Indian chefs
Cookbook: Cuisine of India
| | edit this box | Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), Daal or Kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety. Gujarat (Gujarati: , Hindi: ,, IPA ; also spelled Gujrat and sometimes Gujarath. ...
For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ...
Gujarati can mean two distinct things: The Gujarati language is a language spoken in India and Pakistan, mostly in and around the Gujarat state. ...
Thali is an Indian meal with contents varying from state to state. ...
Phulka Roti is the Hindi, Urdu, Punjabi, Somali, Indonesian and Malaysian word for bread. ...
Dal (also spelled 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. ...
Qadi (also known as Qazi and Kadi) (Arabic: قاضى) is a judge ruling in accordance with the sharia, Islamic religious law. ...
Staples include salad, homemade pickles, Khichdi (rice and lentil or Rice and Mung dall), and Chhaas (a buttermilk drink). Main dishes are based on steamed vegetables and dals that are added to a Vaghaar, which is a mixture of spices sterilised in hot oil that is adjusted for the digestive qualities of the main ingredient. Salt, sugar, lemon, lime, tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade!
The cuisine changes with the seasonal availability of vegetables and, in knowledgeable families, the spices also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting with diets limited to milk and dried fruits, nuts are commonplace.
In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes, which has lead to increased incidence of western diseases. Middle class families eating small, cheap Farsan (spicy and savoury snacks) are the becoming the norm.
Sweets made from local sugar cane Jaggery, Milk, Almonds, Pistachios were originally served at weddings and family occasions as an Instant energy booster for relations travelling long distances to attend. They are now being enjoyed every day by those with sedentary occupations!
Gujarati Cuisine - the Haute Cuisine of Vegetarianism. With so much variety in eating vegetarian food, the famous Indian British cookbook writer Madhur Jaffrey has termed Gujarati cuisine as "the haute cuisine of vegetarianism" in one of her TV serials about Indian Food. Madhur Jaffrey (born August 13, 1933) is an Indian actress, who has also become famous as food writer. ...
Some of the more popular Gujarati dishes are mentioned below:
List of Gujarati dishes Dhokla (also called Khaman) is a fast food from Gujarat India. ...
Please wikify (format) this article or section as suggested in the Guide to layout and the Manual of Style. ...
Please wikify (format) this article or section as suggested in the Guide to layout and the Manual of Style. ...
Gujarati Kadhi, one of the many delicious dishes of North India, differs from its northern cousins in the level of sweetness. ...
This is very famous Gujarati dish ( which can be called as Rolled Pasta made from Chikpea flour - for introducing to non-Gujarati person ).Its famous farsaan of Gujarati cuisine. ...
This page is a candidate to be copied to the Wikibooks Cookbook. ...
This page is a candidate to be copied to the Wikibooks Cookbook. ...
Puran Poli is a traditional Maharashtrian sweet which is just like Poli or Chapati but with sweet preparation of Chana Daal stuffed inside. ...
This article needs to be cleaned up to conform to a higher standard of quality. ...
References - Gujarati cuisine
- Excellent Gujarati Cuisine Page by Tourism Department of Gujarat
|
Feeds |
Contact