This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File linksMetadata No higher resolution available. ... 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 – Mughlai – Rajasthani – Kashmiri – Pahadi – Bhojpuri – Benarasi – Bihari Tandoori chicken is a popular dish in Punjabi cuisine. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... 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 – 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

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Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. Yogurt is mentioned in ancient Indian texts, and so is buttermilk. Yogurt sweetened with honey is used in Hindu rituals. Traditional lassi is sometimes flavored with ground roasted cumin. The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream, also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis. ^{[citation needed]} The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ... This article is about the geographical region. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Hinduism (known as in modern Indian languages[1]) is a religious tradition[2] that originated in the Indian subcontinent. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Malai is a South Asian term for clotted cream or Devonshire cream. ... Clotted cream on scones with jam, also called Cream Tea. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... A home remedy is a treatment or cure for a disease or other ailment that employs certain foods or other common household items. ... Gastroenteritis involves diarrhea or vomiting, with noninflammatory infection of the upper small bowel, or inflammatory infection of the colon, both part of the gastrointestinal tract. ...

Variations

A cool glass of Lassi

Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or lemon, mango, strawberry or other fruit juice. Saffron lassis, which are particularly rich, are a specialty of Sindh and Jodhpur, Rajasthan in India. Makhaniya lassi is simply a lassi with lumps of butter in it (makhan is the Hindi and Urdu word for butter). Image File history File links Lassithumb. ... Image File history File links Lassithumb. ... Rosewater or rose syrup (Persian: Golâb Turkish: Gül suyu) is the hydrosol portion of the distillate of rose petals. ... This article is about the fruit. ... 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... For other uses, see Strawberry (disambiguation). ... 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. ... , Jodhpur   (जोधपुर), is the second largest city in the Indian state of Rajasthan. ... , Rājasthān (DevanāgarÄ«: राजस्थान, IPA: )   is the largest state of the Republic of India in terms of area. ... For other uses, see Butter (disambiguation). ... Hindi ( , Devanagari: or , IAST: , IPA: ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the two central official languages of India, the other being English. ... Urdu ( , , trans. ...

Bhang lassi

Bhang Lassi is a special lassi that contains bhang, a liquid derivative of cannabis, which has effects similar to other eaten forms of marijuana. It is legal in many parts of India and mainly used for religious purposes, particularly during Holi, when pakoras containing bhang are also sometimes eaten. Rajasthan is known to have licensed bhang shops, and in many places you can buy bhang products and drink bhang lassis. Many guidebooks warn foreign tourists against trying Bhang Lassi because of the risks of serious intoxication. ^{[citation needed]} A bhang shop in India. ... Look up Cannabis in Wiktionary, the free dictionary. ... Cannabis (also known as marijuana[1] or ganja[2] in its herbal form and hashish in its resinous form[3]) is a psychoactive product of the plant Cannabis sativa L. subsp. ... For the Indian film of the same name, see Holi (film). ... A plate of onion and potato pakoras Pakora is a type of Indian cuisine or Pakistani cuisine created by taking ingredients such as chicken, onion, eggplant, lentils, potato, spinach, cauliflower, tomato, and chilli, dipping them in a batter of gram flour and then deep-frying them. ... , Rājasthān (DevanāgarÄ«: राजस्थान, IPA: )   is the largest state of the Republic of India in terms of area. ...

Lassi making

Image File history File linksMetadata Lassimaking. ... Image File history File linksMetadata Lassimaking. ...

See also

• Ayran
• Doogh
• Cacık
• Kumis
• Dahi
• Sambaaram

Wikibooks Cookbook has an article on

Lassi

Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: دوغ(doogh) ; Kazakh Айран ; Bulgarian: айрян or sometimes мътеница / бърканица (literally dreggy or oily liquid); Macedonian: матеница, аjÑ€aн; Greek: Αϊράνι; Armenian: Ô¹Õ¡Õ¶; Assyrian: Döweh; Albanian: Dhallë) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... Doogh (Dooqh), also called dugh, abdug, or tahn (the last two mostly by Armenians) is a beverage popular in Iran and other middle-eastern countries and the Caucasus. ... Pronounced JAH-Jik, this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Dahi (Hindi) or Doi (Bengali) is naturally cultured plain yogurt widely consumed all over the Indian subcontinent. ... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

External links

• Making Lassi: Salted Sweet Rose Mango
• Lassi Video Recipe