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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. ... 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. ... 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

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Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli and aamras. A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Marathi is one of the widely spoken languages of India, and has a long literary history. ... Maharashtra   (Marathi: महाराष्ट्र , English: , IPA: ) is Indias third largest state in terms of area and second largest in terms of population after Uttar Pradesh. ... Jowar - also known as jwari - is a staple grain in large parts of central India. ... Puran Poli is a traditional Maharashtrian sweet which is just like Poli or Chapati but with sweet preparation of Chana Daal stuffed inside. ... Aamras or Amras is the pulp of the tropical fruit Mango eaten in central India especially the state of Maharashtra. ...

Staple dishes

The staple dishes of Maharashtrian cuisine are based on bread and rice:

• Poli or chapati - unleavened bread made of wheat flour, more common in urban areas.
• Bhakri - bread made of all kinds of flours, mainly jowar and bajra, form part of daily food in rural areas.
• Rice - is eaten throughout Maharashtra and is a large part of the daily meal, although Maharashtrians are not totally dependent on rice alone. Normally meals contain some form of bread, some bhaji (vegetables) and some rice with dal.

The bhaji is typically a vegetarian dish made from a vegetable, with some masala essentially consisting of onion, garlic and mustard. A particular variant of bhaji is the rassa. Vegetarians prepare rassa out of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a more fluid behaviour than bhaji. Dishes are usually cooked with groundnut oil. The one masala that gives Maharashtrian cuisine its authentic flavor is the goda masala or kalaa masala. The Instituto Politécnico Superior of Rosario (former Escuela Industrial de la Nación) depends of the Universidad Nacional de Rosario and was created in 1906 from an initiative by his first director, Luis Laporte. ... Chapati or chapatti (Hindi: चपाती ; IPA: ) is a type of roti or Indian bread eaten in South Asia. ... A leavening agent is an organism or substance that when added to a dough of flour and water causes it to rise by evolving carbon dioxide or other gases that become trapped as bubbles within the dough. ... Bhakri is a Flat unleavened Indian roti made with Jowar and flour. ... Jowar - also known as jwari - is a staple grain in large parts of central India. ... Nutrition information for one cup of cooked millet Millet is the collective name of a group of genera of the grass family(Gramineae/Paniceae) widely grown around the world for food or animal feed. ... 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... Bhaji can mean: Amaranth Pav bhaji This is a disambiguation page — a list of pages that otherwise might share the same title. ... Dal (also spelt 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. ... Masala (also known as massala) is a term used in Indian cuisine to describe a mixture of many spices. ... Peanut oil is often used in cooking, because it has a mild flavour and burns only at a relatively high temperature. ...

Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry) and pandhra rassa (white curry) of Kolhapuri chicken and mutton dishes from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout the Marathi speaking world. An Indian chicken curry Curry is the English description of any of a general variety of spiced dishes, best-known in Indian, Thai, Malaysia and other South Asian cuisines, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. ... Kolhapur   (Marathi:कोल्हापूर ) is a city situated in the south west corner of Maharashtra, India. ...

Appetizers

There are a lot of snack and side dishes in Maharashtrian cuisine, although these days south Indian delicacies like dosa, idli and medu-vada have taken over along with a lot of popular Punjabi dishes, especially in urban areas. The dosa (alternate spellings) is a savoury South Indian crêpe. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...

Some quintessentially Maharashtrian dishes are:

• Chiwada: Also known as bombay mix very famous overseas
• Pohay: pohay or pohe is a snack made from a type of rice flake called puffed-rice. Normally chopped chillies, onions, potatoes and green peas are added to it. It is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest. Here is a link to make this recipe. Maharashtrian Pohe RecipeDuring arranged marriages in Maharashtra, kanda-pohay or onion-pohay is the most likely dish over which the boy's and girl's families meet. Its so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay". There are many variations of the poha snack besides kanda pohe- you can have batata pohe (where diced potatoes are used instead of onion shreds); dadpe pohe, in which are added shredded coconut and lots of green chillies and lemon juice to give it a tangy taste; and kachche pohe, wherein the pohas are applied minimal embellishments of oil, red chili powder, salt and unsauteed onion shreds.
• Upma or sanja or upeet:This snack is similar to the south Indian upma, but which is essentially porridge made of coarse wheat flour perked up with spices.
• suralichyaa paat-wadyaa: These are rolls of besan flour stuffed with a garnishing of coconut kernel, coriander leaves and masala which are subsequently fried in oil. The rolls need to have critical levels of mechanical strength and also flexibility for their processing.
• Vada pav: is the most popular Maharashtrian dish consisting of a fried mashed potato (vada) mixture eaten between two pieces of bread (pav).
• Matar-usal- pav:Its another simple dish made from green peas in a curry made of onion, green chillies and sometimes garlic. Its eaten with a western style leavened bun or pav.
• Misal- pav:Quintessentially from Pune. This is made from a mix of lentils, topped with batata-bahji, pohay, sabudana khichadi, chivda. Also some times eaten with yogurt. Bread is a must.
• Pav bhaji:
• Sabudanyachi Khichadi
• Thalpeet: Its made of various flours and is the South-Indian Dosa version in marathi.
• Zunka-Bhakar: Made up basan and Bhakri.
• Kothimbir vadi: Pattice made using Coriander and flour.
• Khichadi: Made up rice and dal with mustard seeds and onions to add flavor.
• Bakarwadi: Fantastic tea time snack...Especially famous is from "Chitale" In pune.

Bombay mix is a traditional Indian snack, named after the city of Bombay, now called Mumbai. ... Pohay or Pohe is the maharashtrian variant of fast food, it is served as a quick snack at tea time, which is virtually anytime in India but often then not at breakfast in many households. ... Upma (Tamil), also known as Uppindi in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava. ... Vada Pav Vada Pav (also spelled Wada Pav) is an Indian vegetarian fast food commonly eaten in Maharashtra, India. ... Puṇe (IPA: , Marathi: पुणे) is a city located in the western Indian state of Maharashtra. ... Bombay mix is the name used in the UK for a traditional Indian snack known as chiwda or chevda (चिवडा) in India, or chanachur in Bangladesh. ... Pav bhaji or pao bhaji is a specialty Indian dish with origins in Mumbai and Gujarat. ... Puṇe (IPA: , Marathi: पुणे) is a city located in the western Indian state of Maharashtra. ...

Vegetable and lentil preparations

• Batatyachi Bhaji (Potato preparations)
• Bharli Vangi (Stuffed Aubergines/Eggplant)
• Dalimbya (Beans)
• Farasbichi Bhaji (French beans)
• Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
• Kelphulachi/Fansachi Bhaji (Jackfruit preparation)
• Walache Birdha

Meat preparations

• Mutton Kolhapuri Taambda rassa (Red curry)
• Mutton Kolhapuri rassa (White curry)
• Varhadi rassa

An Indian chicken curry Curry is the English description of any of a general variety of spiced dishes, best-known in Indian, Thai, Malaysia and other South Asian cuisines, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. ...

Soups and consommes

Unlike western eating habits where soups are consumed before the main course is eaten, soups are consumed along with the main course. Some popular soups are:

• Sol - kadhi
• Tomato saar
• Kokam Saar
• Varan
• Aamti
• Kadhi

Pickles and condiments

• Ambyacha lonche (mango pickle)
• Limbacha lonche (lemon pickle)
• Awlyacha lonche (amla pickle)
• Mohoricha lonche (mustard pickle)
• Dangar
• Papad
• Thecha

Jams n jellies

• Muramba(A kind of jam, made from jaggary and seasonal fruits)
• Sakhramba(A kind of jam, made from sugar and seasonal fruits)

Sweetmeats

• Puran poli: is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggery (molasses or gur), yellow gram (chana) dal, plain flour, cardamom powder and ghee (clarified butter.
• Modak: is a Maharashtrian sweet typically steamed (ukdiche modak). Modak is almost exclusively prepared during the Ganesha festival around August, when it is often given as an offering to lord Ganesha, the elephant-headed God, as it is reportedly His favorite sweet. For more info, visit http://en.wikibooks.org/wiki/Cookbook:Modak there are mainly two types of modak

one is called as ukadiche modak n the other are modak stuffed with saran ( a sweat mixture mainly prepared from coconut) Puran Poli is a traditional Maharashtrian sweet which is just like Poli or Chapati but with sweet preparation of Chana Daal stuffed inside. ... Modak is a sweet dish mostly originated in Maharashtra. ...

• Karanji: is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as kanola.
• Kheer: is prepared by cooking shevaya (rice or semolina vermicelli) in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
• Anarsa
• Chirota
• Jalebi: Called Jilbi in Maharashtra.
• Shrikhand: An improvised version with mango pulp is known as amrakhand.
• Shankarpali
• Basundi: Sweetened dense milk dessert.
• Gulachi poli is similar to puran poli but this does not include chana daal. It is made up of grated jaggery, cardamom powder and nutmeg powder.
• Aamrus: Pulp/Thick Juice made of mangoes, with little bit sugar if needed and milk at times.
• Shikran: An instant sweet dish made from banana , milk and sugar.

karanji too are sweet dumplings made of soya flour and stuffed with dry coconut delicasies, this is a favourite dish among the souhth Indian, however with the passage of time and modernisation taking over. ... 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. ... It has been suggested that this article or section be merged into Payasam. ... Jalebi Jalebi (Urdu: جلیبی ) is a sweet commonly sold as a street food in India and Pakistan. ... Shrikhand is a dessert made of strained yogurt. ... Basundi is an Indian dessert. ...

External links

• Pasad.in Andhra Recipes Site
• Maharashtrian Food