Introduction of Indian Dishes
The dishes of India encompasses a variety of regional dishess making use of local spices, herbs, vegetables, and fruits. Indian religious and cultural habits—especially Hindu beliefs and culture—have shaped the development of these dishess. Vegetarianism is common in Indian society. Although, Islamic influence due to years of Mughal and Sultanate rule as well as Persian interactions have influenced North Indian and Deccan dishes significantly. dishes has evolved as a result of the subcontinent's cultural interactions with other societies. Indian dishes has also shaped the history of international relations; the spice trade between India and Europe is often cited as the primary catalyst for Europe's Age of Discovery. Indian dishes has influenced other dishess across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
History
Indian dishes has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional dishess found in modern-day India. Indian dishes was greatly influenced by the Aryans, who migrated and settled in India around 6000 BC. Later Mughals, British, Turks and Portuguese influence also made inroads into the Indian dishes. As a result, the resulting dishes had variety and diversity.
Ingredients
Staple foods of Indian dishes include pearl millet (bajra), rice, whole-wheat flour (atta), and a variety of pulses, especially masoor (most often red lentils), channa (chickpea), toor (pigeon pea), urad (black gram), and moong (mung bean). Pulses may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split pulses, or dal, are used extensively. Some pulses, such as channa and mung, are also processed into flour (besan). Many Indian dishes are cooked in vegetable oil, but in northern and western India, peanut oil is popular, and in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast, especially in Kerala; gingerly (sesame) oil is common in the south as well. In recent decades, sunflower and soybean oil have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium.Butter-based ghee, or desi ghee, is used frequently, though less than in the past.
The most important or frequently used spices in Indian dishes are chilli pepper (introduced by the Portuguese in the 16th century), black mustard seed (sarso), cardamom (elaichi) cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), garlic (lehsun), red chilly powder (mirch). One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavoring include bay (tejpat), coriander, fenugreek, and mint leaves. The use of curry leaves and roots for flavoring is typical of Gujarati and South Indian dishes. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.
Regional cuisines
Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.
Gujarat
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotli inGujarati), daal or kadhi, rice, sabzi/shaak and papad. The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. Gujarati cuisine can vary widely in flavor and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are simultaneously sweet, salty, and spicy. In mangoseason keri no ras (fresh mango pulp), is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.
Haryana
Cattle being common in Haryana, dairy products are a common component of its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo (potato) roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney.
Lassi and sharbat are two popular non-alcoholic beverages in Haryana. Liquor stores are common there, which cater to the traffic of many truck drivers.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include sidu, patande and til chutney.
Jammu & Kashmir
Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequently influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Wazwan is a multicourse meal in the Kashmiri Muslim tradition, of which, the preparation is considered an art.
Kashmiri Pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oils, and spices as such turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion and garlic.
Jharkhand
Traditional Jharkhand dishes are not available at the restaurants, as they have not been commercialised.Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.Hadia, which is made out of paddy rice is a refreshing drink.
Karnataka
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to the north. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries,[citation needed] while coastal Karnataka specializes in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on abanana leaf. The coastal regions of Mangaluru and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconutsgrow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood common. Rice is grown in abundance; along with tapioca it is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, and non-vegetarian foods are common, like Chicken, Beef, Pork catering to Kerala's large minorities of Muslims and Christians. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, rasam, puttu, and pathiri.
Madhya Pradesh
The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes, such asrogan josh, korma, keema, biryani, pilaf, and kebabs. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab,Nalli-Nihari to name a few local specialities.
Dal bafla is a common meal in the region, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos. The culinary specialty of the Malwaregion of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast withjalebi.
Beverages in the region include lassi, beer, and rum and juice made from sugarcane. A local liquor is distilled from the flowers of the mahua tree, and date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.
Maharashtra
Maharashtrian cuisine includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,Masala Bhat and wada pav.Shrikhand, a sweet dish made of strained yoghurt, is a main dessert of Maharashtrian cuisine. The cuisine of Maharashtra can be divided into two major sections–the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha area has its own distinctive cuisine.
Apart from Konkan, the state's cuisine uses ground nuts, jaggery, wheat, jowar and bajra extensively. A typical meal consists of rice and poli(roti) both along with varan and aamtee—lentils and spiced vegetables. Like other coastal states, there is an enormous variety of vegetables eaten, and fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavor many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled in an appetizer-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango is consumed.
Punjab
The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter, and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with masala.[67] Regional differences also exist in Punjabi cuisine. People in the area of Amritsar prefer stuffed paratha and dairy products, for example. Certain dishes are exclusive to Punjab, such as mah di dal and saron da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi specialty, especially with non-vegetarian dishes.
Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras, and vegetable dishes with paneer, are derived from Punjabi styles.
Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.
Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, ghewar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi, and boondi. Typical snacks include bikaneri bhujia,Mirchi Bada, Pyaaj Kachori, and dal kachori.
daal-baati, a traditional dish of Rajasthan, is especially prepared on special occasions. It is usually supplemented with choorma, a mixture of finely grinded baked rotis, sugar and ghee.
The baati of daal-baati is circular, typically having a depression in the middle. It is best cooked on a chulha.
Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine, though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa and pakora, among the most popular snacks in India, originate from Uttar Pradesh.
West Bengal
Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice. Bengal's many rivers, ponds, and lakes produce many kinds of freshwater fish that closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard. Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition in India similar to those in Westerntraditions. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese.
Goa
The area is located in a tropical climate, and spices and flavors are intense. Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk.Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, four hundred years ofPortuguese colonialism, and modern techniques. Bread is eaten with most of the meals. Frequent tourism in the area gives Goan food an international aspect. Goan Saraswat Brahmin and Daivajna Brahmins eat fish and chicken most of the time, occasionally observing vegetarianism for religious reasons, although Brahmins belonging to Pancha Dravida are strict vegetarians.
Desserts
Many Indian sweets, or mithai, are fried foods made with sugar, milk or condensed milk. Ingredients vary by region; in the eastern part of India, for example, most sweets are based on milk products. See sections or articles on specific regional cuisines for their preferred types of sweets.
Some common Indian sweets and desserts include:
- Barfi
- Gulab Jamun
- Jalebi
- Kulfi
- Kheer
- Maalpua
- Rasgulla
- Shrikhand
- Kajukatli
- Rabri
- Besan laddoo
- Imarti
- Sohan Halwa
- Motichur Laddo
- Moong Halwa
- kalakand
- Gajar halwa
- Mysore pak
- Coconut Barfi
- Badam Halwa
- Rawa Laddo
- Pooran Poli
- Doodhi Halwa
- Basundi
Cattle being common in Haryana, dairy products are a common component of its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo (potato) roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney.
Lassi and sharbat are two popular non-alcoholic beverages in Haryana. Liquor stores are common there, which cater to the traffic of many truck drivers.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include sidu, patande and til chutney.
Jammu & Kashmir
Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequently influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Wazwan is a multicourse meal in the Kashmiri Muslim tradition, of which, the preparation is considered an art.
Kashmiri Pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oils, and spices as such turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion and garlic.
Jharkhand
Traditional Jharkhand dishes are not available at the restaurants, as they have not been commercialised.Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.Hadia, which is made out of paddy rice is a refreshing drink.
Karnataka
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to the north. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries,[citation needed] while coastal Karnataka specializes in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on abanana leaf. The coastal regions of Mangaluru and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconutsgrow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood common. Rice is grown in abundance; along with tapioca it is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, and non-vegetarian foods are common, like Chicken, Beef, Pork catering to Kerala's large minorities of Muslims and Christians. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, rasam, puttu, and pathiri.
Madhya Pradesh
The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes, such asrogan josh, korma, keema, biryani, pilaf, and kebabs. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab,Nalli-Nihari to name a few local specialities.
Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequently influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Wazwan is a multicourse meal in the Kashmiri Muslim tradition, of which, the preparation is considered an art.
Kashmiri Pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oils, and spices as such turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion and garlic.
Jharkhand
Traditional Jharkhand dishes are not available at the restaurants, as they have not been commercialised.Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.Hadia, which is made out of paddy rice is a refreshing drink.
Karnataka
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to the north. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries,[citation needed] while coastal Karnataka specializes in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on abanana leaf. The coastal regions of Mangaluru and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconutsgrow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood common. Rice is grown in abundance; along with tapioca it is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, and non-vegetarian foods are common, like Chicken, Beef, Pork catering to Kerala's large minorities of Muslims and Christians. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, rasam, puttu, and pathiri.
Madhya Pradesh
The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes, such asrogan josh, korma, keema, biryani, pilaf, and kebabs. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab,Nalli-Nihari to name a few local specialities.
Dal bafla is a common meal in the region, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos. The culinary specialty of the Malwaregion of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast withjalebi.
Beverages in the region include lassi, beer, and rum and juice made from sugarcane. A local liquor is distilled from the flowers of the mahua tree, and date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.
Maharashtra
Maharashtrian cuisine includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,Masala Bhat and wada pav.Shrikhand, a sweet dish made of strained yoghurt, is a main dessert of Maharashtrian cuisine. The cuisine of Maharashtra can be divided into two major sections–the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha area has its own distinctive cuisine.
Apart from Konkan, the state's cuisine uses ground nuts, jaggery, wheat, jowar and bajra extensively. A typical meal consists of rice and poli(roti) both along with varan and aamtee—lentils and spiced vegetables. Like other coastal states, there is an enormous variety of vegetables eaten, and fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavor many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled in an appetizer-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango is consumed.
Punjab
The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter, and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with masala.[67] Regional differences also exist in Punjabi cuisine. People in the area of Amritsar prefer stuffed paratha and dairy products, for example. Certain dishes are exclusive to Punjab, such as mah di dal and saron da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi specialty, especially with non-vegetarian dishes.
Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras, and vegetable dishes with paneer, are derived from Punjabi styles.
Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.
Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, ghewar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi, and boondi. Typical snacks include bikaneri bhujia,Mirchi Bada, Pyaaj Kachori, and dal kachori.
daal-baati, a traditional dish of Rajasthan, is especially prepared on special occasions. It is usually supplemented with choorma, a mixture of finely grinded baked rotis, sugar and ghee.
The baati of daal-baati is circular, typically having a depression in the middle. It is best cooked on a chulha.
Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine, though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa and pakora, among the most popular snacks in India, originate from Uttar Pradesh.
West Bengal
Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice. Bengal's many rivers, ponds, and lakes produce many kinds of freshwater fish that closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard. Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition in India similar to those in Westerntraditions. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese.
Goa
The area is located in a tropical climate, and spices and flavors are intense. Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk.Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, four hundred years ofPortuguese colonialism, and modern techniques. Bread is eaten with most of the meals. Frequent tourism in the area gives Goan food an international aspect. Goan Saraswat Brahmin and Daivajna Brahmins eat fish and chicken most of the time, occasionally observing vegetarianism for religious reasons, although Brahmins belonging to Pancha Dravida are strict vegetarians.
Desserts
Many Indian sweets, or mithai, are fried foods made with sugar, milk or condensed milk. Ingredients vary by region; in the eastern part of India, for example, most sweets are based on milk products. See sections or articles on specific regional cuisines for their preferred types of sweets.
Some common Indian sweets and desserts include:
- Barfi
- Gulab Jamun
- Jalebi
- Kulfi
- Kheer
- Maalpua
- Rasgulla
- Shrikhand
- Kajukatli
- Rabri
- Besan laddoo
- Imarti
- Sohan Halwa
- Motichur Laddo
- Moong Halwa
- kalakand
- Gajar halwa
- Mysore pak
- Coconut Barfi
- Badam Halwa
- Rawa Laddo
- Pooran Poli
- Doodhi Halwa
- Basundi
The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter, and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with masala.[67] Regional differences also exist in Punjabi cuisine. People in the area of Amritsar prefer stuffed paratha and dairy products, for example. Certain dishes are exclusive to Punjab, such as mah di dal and saron da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi specialty, especially with non-vegetarian dishes.
Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras, and vegetable dishes with paneer, are derived from Punjabi styles.
Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.
Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, ghewar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi, and boondi. Typical snacks include bikaneri bhujia,Mirchi Bada, Pyaaj Kachori, and dal kachori.
daal-baati, a traditional dish of Rajasthan, is especially prepared on special occasions. It is usually supplemented with choorma, a mixture of finely grinded baked rotis, sugar and ghee.
The baati of daal-baati is circular, typically having a depression in the middle. It is best cooked on a chulha.
Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine, though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa and pakora, among the most popular snacks in India, originate from Uttar Pradesh.
West Bengal
Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice. Bengal's many rivers, ponds, and lakes produce many kinds of freshwater fish that closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard. Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition in India similar to those in Westerntraditions. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese.
Goa
The area is located in a tropical climate, and spices and flavors are intense. Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk.Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, four hundred years ofPortuguese colonialism, and modern techniques. Bread is eaten with most of the meals. Frequent tourism in the area gives Goan food an international aspect. Goan Saraswat Brahmin and Daivajna Brahmins eat fish and chicken most of the time, occasionally observing vegetarianism for religious reasons, although Brahmins belonging to Pancha Dravida are strict vegetarians.
Desserts
Many Indian sweets, or mithai, are fried foods made with sugar, milk or condensed milk. Ingredients vary by region; in the eastern part of India, for example, most sweets are based on milk products. See sections or articles on specific regional cuisines for their preferred types of sweets.
Some common Indian sweets and desserts include:
- Barfi
- Gulab Jamun
- Jalebi
- Kulfi
- Kheer
- Maalpua
- Rasgulla
- Shrikhand
- Kajukatli
- Rabri
- Besan laddoo
- Imarti
- Sohan Halwa
- Motichur Laddo
- Moong Halwa
- kalakand
- Gajar halwa
- Mysore pak
- Coconut Barfi
- Badam Halwa
- Rawa Laddo
- Pooran Poli
- Doodhi Halwa
- Basundi
