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Indian cuisine | | Preparation techniques and cooking items | | Utensils
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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 as we know it today has eveloved over hundres of years. ...
sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ...
// Introduction Predominantly, the food of Bihar is vegetarian. ...
| - South India
Kerala – Tamil – Andhra –
Karnataka - Konkani 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. ...
Konkani is a term used to refer both to a language and to an Indian ethnic group. ...
| - 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/Marathi –
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. ...
Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian 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
| | edit this box | Gulab jamun (gul-aab jaa-mun) is a popular Indian sweet dish comprised of fried dough in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. It may have originated from eastern India (Orissa and Bengal). Gulab jamuns are equally as popular in Pakistan and Bangladesh. Gulab jamun is pronounced "gulab jambuh" in regional languages such as Gujarati. The preparation of the dough only takes a few minutes, but the hard bit is frying them. You have to keep a very close eye on them. And if you put too much flour in, they will most likely break into crumbs, and they will taste bad. Also when you roll the dough into balls, make sure you squeeze them tightly so they dont have any cracks in them, otherwise they will fall to bits in the fry-pan. List of Indian sweets and desserts by region of origin. ...
Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ...
Rosewater or rose syrup (Persian: ‎ Golâb Turkish: Rose water was first obtained by distilling roses in Persia (Iran). ...
Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
GujarÄtÄ« is an Indo-Aryan language, part of the greater Indo-European language family. ...
A similar Arabic dessert is lu'mat al-adi (Arabic for judge's bread). Like the Indian gulab jamun, rosewater syrup is often used; however, saffron syrup is not as common, while honey is often used. Download high resolution version (1662x1125, 1638 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (1662x1125, 1638 KB) Wikipedia does not have an article with this exact name. ...
Arab cuisine is the cuisine of the Arab countries. ...
Arabic ( or just ), is the largest member of the family of Semitic branch of the Afro-Asiatic language family (classification: South Central Semitic) and is closely related to Hebrew, Amharic, and Aramaic. ...
A judge or justice is an official who presides over a court. ...
For other uses, see Bread (disambiguation). ...
A jar of honey, shown with a wooden honey server and scones. ...
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