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Indian cuisine | | Preparation techniques and cooking items | | Utensils
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One of the most highly evolved cuisines in the world over the past three thousand years, the multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. ...
| | Regional cuisines | | North India Punjabi – Uttar Pradeshi –
Rajasthani – Mughlai -
Pahadi – Bhojpuri –
Benarasi – Bihari
Kashmiri Tandoori chicken is a popular dish in Punjabi cuisine. ...
The samosa is a popular snack from Uttar Pradesh. ...
Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ...
Mughlai cuisine comes from the kitchens of the the Mughal Empire. ...
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. ...
The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ...
| | South India Kerala – Tamil –
Andhra – Karnataka –
Hyderabadi-Mangalorean 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 is one of the oldest vegetarian culinary heritages in the world. ...
Rice is the staple food of the southern state of India, Andhra Pradesh. ...
This article does not cite any references or sources. ...
Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ...
Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...
| | East India Bengali – Oriya By Scott Kriebel (vega4@gwu. ...
// Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. ...
| | North-East India Sikkimese – Assamese –
Tripuri – Naga Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ...
The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ...
Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...
| | West India Goan – Gujarati –
Maharashtrian/Marathi –
Malvani/Konkani – 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 – Nepali –
Historical – Jain (Satvika) –
Anglo-Indian – Sindhi –
Chettinad – Udupi –
Fast food Nepalese cuisine refers to the cuisines of Nepal. ...
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. ...
Sindhi cuisine refers to the cuisine of the Sindhi people. ...
This article is being considered for deletion in accordance with Wikipedias deletion policy. ...
This article does not cite any references or sources. ...
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. ...
// Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ...
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, or more commonly, any dish with a gravy base. ...
Following is a list of condiments used in Indian cuisine. ...
| | See also: | | Indian chefs
Cookbook: Cuisine of India
| | edit this box | Kulfi is a popular South Asian dessert made with boiled milk. It comes in many flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavors, as well as newer variations like apple, orange, peanut, and avocado. Where western ice creams are whipped with air or overrun, kulfi contains no air; it is solid dense frozen milk. Therefore kulfi is not ice cream. It is a related, but distinct, category of frozen dairy based dessert. Map of South Asia (see note on Kashmir). ...
A glass of cows milk. ...
Binomial name L. The pistachio (Pistacia vera L., Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m tall, native to mountainous regions of Iran, Turkmenistan and western Afghanistan. ...
Malai is a South Asian term for clotted cream or Devonshire cream. ...
Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...
This article is about the herbs. ...
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. ...
Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...
Kulfi traditionally is an all natural dessert made with pure milk and contains no eggs. Kulfi is prepared by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes and a teaspoon of cornflour is added to it after making it into a paste using water. On adding the paste the mixture thickens and is boiled for some more time. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles). Persian ice cream made of frozen noodles which are usually eaten with lime juice. ...
Vermicelli (Italian: ver-mih-CHEL-lee, lit. ...
Traditionally in India and throughout the Indian Subcontinent, kulfi is sold right off the street by street vendors with carts. These vendors or "kulfiwallay" keep the kulfi frozen by placing the molds inside a large earthen pot or "matka" filled with ice and salt. When the last kulfi is sold they return home to prepare the next day's batch. When one orders a kulfi, the kulfiwalla removes a mold from the matka, takes the kulfi out of the mold, serves the kulfi onto a plate and garnishes it with some pistachios, cardamom or rice noodles.
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