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 extensive cuisines in the world, the multiple families of Indian cuisine are characterized by their relatively extensive use of 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 is very popular in India. ... 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. ...

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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Introduction

Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. The cuisine is rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Pancha-phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. , Orissa   (Oriya: ଓଡ଼ିଶା), is a state situated on the east coast of India. ... Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. ...

Oriya origins of Rasagolla and Kheer

Rasagollas from Salepur. Rasagollas have become popular throughout India.

Orissa has a culinary tradition spanning centuries if not millennia. The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Jagannath Temple is a marvellous piece of Orissan Architecture. ...

Rasagolla, one of the most popular desserts in India, is in fact an Oriya invention. It had been enjoyed in Orissa for centuries before being passed on to neighboring Bengal. The well-known rice pudding, kheeri (kheer) that is relished all over India, also originated in Puri two thousand years ago. Rasgulla (Oriya: Rasagolla; Bangla: রসগোল্লা Rôshogolla [ˈrɔʃoˌgolːa]; Hindi: Rasgulla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ... It has been suggested that this article or section be merged into Payasam. ...

In fact, some well-known recipes, usually credited to Bengal, are of Orissan origin. This is because during the Bengal renaissance, brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen.

Typical Oriya meals

A typical meal in Orissa consists of a main course and dessert. Typically breads are served as the main course for breakfast and dinner, whereas rice is eaten with lentils (dals) during lunch. The main course also includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingedients, with milk, chhenna (a form of ricotta cheese), coconut, rice, and wheat flour being the most common. Not to be confused with the chana bean. ...

Food items

Rice, breads & lentils

• Channa Dali - Channa dal with coconuts, raisins, dry fruits, mild spices
• Dalma - Mixed lentils with various vegetables
• Khechedi - Rice and lentils with vegetables and occasionally potato
• Luchi - Unleavened flour bread deep fried in oil
• Mitha Bhata - Mildly sweetened rice with assorted spices
• Moong Dali - Mung bean dal cooked with coconuts and mild spices
• Parata - Layered wheat bread rolled out in triangular or round shape and tawa-fried
• Polao - Rice in clarified butter with raisins, nuts, vegetables, whole spices
• Puri - Unleavened whole wheat flour bread deep fried in oil
• Pakhala - Rice fermented in water with yoghurt and seasonings.

The famous Jagannath temple in Puri, Orissa: home of the original rasagolla and the kheer. Its kitchen is reputed to be the largest in the world, with several hundred chefs working around 752 wood-burning clay hearths to feed over 10,000 people each day.

Dâlma may refer to several villages in Romania: Dâlma, a village in Scorţoasa Commune, Buzău County Dâlma, a village in Bala Commune, Mehedinţi County Category: ... Luchi (Bengali: ) is a type deep-fried flatbread made of wheat flour that is typical of Bengali cuisine. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... A puri or poori is an South Asian unleavened bread made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately 12 cm diameter and deep frying it in ghee or vegetable oil. ... Pakhal is an Indian food consisting of cooked rice soaked in water. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Curries, vegetables, and other main course items

• Alu Bhaja - Potato slices fried in oil with whole spices
• Alu Dum - Spicy potato curry
• Alu Mattar - Diced potatoes and peas curry
• Alu Phoolkobi Bhaja - Diced potato and cauliflower florets sauteed in oil and spices
• Alu Potala Rasa - Curried potatoes and gourd
• Besara - Assorted vegetables stir fried in panch phutana, mild pastes and oil
• Charchari - Sauteed mixed vegetables, diced potatoes and shrimp in a spicy mustard sauce
• Chhencheda - Lightly spiced fish head and mixed vegetables
• Chungdi Malai - Freshwater prawn cooked in coconut milk and spices
• Crab Kalia - A spicy crab curry
• Dahi Baingana - Deep fried eggplant slices in a spiced yoghurt sauce
• Dahi Maachha - fried fish in a mildly spiced yoghurt sauce
• Ghanto/Ghanta - Vegetable medley and spice powders sauteed in oil
• Ghuguni - Boiled Peas and spices cooked in oil and then lightly curried
• Kankara Jhola - Crab meat and potatoes in a rich gravy with panch phutana
• Khatta - Literally meaning "sour" in Oriya, a sweet and sour marmalade served as a side
• Maachha Jhola - Fish curry, in a spicy gravy seasoned with mustard, cumin and turmeric
• Posto - Poppyseed paste cooked with assorted vegetables and/or potato
• Soriso Maacha - Pan fried fish in a mustard gravy
• Saaga - Fried green leafy vegetables sometimes with lentil balls (bori)
• Santula - Lightly spiced assortment of steamed vegetables
• Tomato chutney - A very sweet chutney made of tomatoes, dates and sugar.

Purba: Feasts from the East by Laxmi Parida is a popular Oriya recipe book.

A charchari (Bengali: ) is a unique char-flavored vegetable dish of Bangladesh and India, found primarily in Bengali cuisine. ... Chinese cabbage Swiss chard Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Lens culinaris. ... Santula is a vegetable dish from the state of Orissa. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ...

Desserts & snacks

• Chhena Gaja - Deep fried ricotta cheese soaked in sugar syrup
• Chhenna Poda - Baked sweetened ricotta cheese cake
• Kalakand - Shaped sweets made from condensed milk
• Khaja - Shaped dough fried and drizzled with sugar syrup
• Kheeri - Rice cooked in sweetened condensed milk
• Laddoo - Sweet balls made from lentils and dry fruits
• Lassi - Sweet chilled yoghurt drink, occasionally flavored in rose water
• Malpua - Sweetened deep fried batter of a mixture of bananas and flour
• Mitha Dahi - Sweet yoghurt with a hint of cardamom
• Pitha - Coconut, lentil, jaggery, condensed dairy products in crepes
• Rasmalai - Cheese dumplings in thickened, sweetened milk
• Rasabali - Flattened disks of ricotta cheese soaked in sweetened condensed milk
• Rasagolla - Cheese dumplings in sugar syrup

Chhena Gaja is a sweet dish from Orissa, India. ... Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. ... Khaja is a sweet delicacy usually from Kakinada,Andhra Pradesh,India. ... It has been suggested that this article or section be merged into Payasam. ... sarah rules no matter what you say!!!!! Motichoor ladoo is a popular variant. ... A cool glass of Lassi Lassi is a traditional South Asian beverage, originally from Punjab, India, made by blending yogurt with water, salt, and spices until frothy. ... Malpuas are banana fritters that are commonly served as a dessert or a snack in the Indian state of Orissa. ... Mishti Doi or Mishti Dahi (Bengali) or Mitha Dahi (Oriya) translate as sweet dahi or sweet yogurt. ... Pithe or Piţha are a kind of sweet cuisine of Bengal region — Bangladesh and the Indian state of West Bengal. ... Ras Malai is a sweet dish found in the Indian subcontinent consisting of sugary, cream to yellow-colored balls (or flattened balls) of cottage or riccotta cheese soaked in sweetened, thickened, creamy milk. ... Rasabali is a sweet dish from Orissa, India. ... Rasgulla (Bangla: রসগোল্লা Rôshogolla [ˈrɔʃoˌgolːa]; Hindi: Rasgulla; Oriya: Rasagolla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ...

External links

• Oriya Nari
• Oriya Kitchen
• Recipes of Orissa
• Oriya cuisine
• Subtle Flavors of Oriya Cuisine
• From the land of Jagannath
• Recipes of Oriya Cuisine
• Another forgotten food culture to the fore
• The Aroma of Orissa
• Some Oriya Recipes
• Lokpriya Oriya Cuisine
• Oriya Cuisine