Utensils 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. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ... // Introduction Predominantly, the food of Bihar is vegetarian. ...
South India
Kerala – Tamil – Andhra – Karnataka 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. ...
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 – 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. ... A quintessential feature of Parsi culture is their 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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Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan. Besan-chakki is very popular sweet dish made of gram flour. Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. Sweet dishes are never referred to as deserts in Rajasthan, because unlike deserts which are had after the meal, rajasthani sweets are had before the meal, with the meal and after the meal! And typically there is no rationing. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themseleves. For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... RÄjasthÄn (DevanÄgarÄ«: राजसà¥à¤¥à¤¾à¤¨, IPA: ) is the largest state of the Republic of India in terms of area. ... Wikibooks Cookbook has more about this subject: Ghee Ghee (Hindi घी, from Sanskrit ghá¹›ta घृत sprinkled) is a type of clarified butter important in Indian cuisine and tradition, as well as in Pakistan and Bangladesh. ... Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa and Gujarat in North India. ...
Here is a partial list of chracteristically Rajasthani dishes:
Here is a partial list of chracteristically Rajasthani curries: There are very few or no other articles that link to this one. ... Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa and Gujarat in North India. ... Jhajhariya is a delicacy of Indian origin made of corn, milk, ghee and sugar garnished with raisins and nuts. ...
Rajasthani cooking was influenced by the war -like lifestyle of its inhabitants and the availability of ingrediants in this region.
Though the Rajasthani kitchen was able to create much from little, it had also to cater to different communities with their own ritual observances.
In Rajput cuisine, sula refer to tender morsels of meat, the most prized being wild boar spare ribs(bhanslas), marinated in a mixture of dry yogurt, browned onions, garlic, ginger, coriander, red chilli, and kachri, a small pod which tenderizes meat and lends a particular sharp-sour flaver to many dishes.
RajasthaniCuisine – Gram, flour and Besan are the three major ingredients used to make some of the Rajasthani delicacies like Khata, Gatte Ki Sabzi and Pakodi.
ParsiCuisine – One salient feature of the Parsi community has been their cuisine, which is an amalgamation of all the techniques of cooking found in India and several worldly methods.
South Indian Cuisine – The cuisine of the south is generally light on the stomach.
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