Different regional cuisines in different parts of India
Gujarat
Khaman a popular Gujarati snack .
Handva vegetables is a savory dish dinner.
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti ( rotli Gujarati ) , daal or kadhi , rice, sabzi / shaak and papad . The sabzi is a dish of different combinations of vegetables and spices that can be skipped , spicy or sweet . Gujarati cuisine can vary widely in flavor and heat according to personal and regional tastes. North Gujarat , Kathiawad , Kutch and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are both sweet, salty and spicy Handva as vegetables . In mango season 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 fruits and nuts, is a common flatter practice.One which used in FAST ( Upvas Gujarati ) is Farali potatoes dry in a food tour in India .
Haryana
Kadhi , a spicy dish of north India
Cattle are common in Haryana , dairy products are a common component of its cuisine. Specific dishes include kadhi , pakora , Besançon masala roti, aloo bajra roti, Churma , kheer , bathua Raita , gajar methi , singri Tamatar ki sabzi and chutney.
Lassi and sharbat and nimbu pani are three popular non- alcoholic beverages in Haryana . Liquor stores are common there, which cater to a large number of truck drivers .
Himachal Pradesh
Culture of Himachal Pradesh # Kitchen
The daily diet of people Himachal is similar to the rest of North India , including lentils, broth , rice , vegetables and bread, although non-vegetarian cuisine is preferred. Among the specialties of Himachal include SIDU , patande up and chutney.
Jammu and Kashmir
Rogan Josh is a popular dish in Kashmir.
Kashmiri cuisine has evolved over centuries. His first major influence was the food of the Kashmiri Hindus and Buddhists . The kitchen was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan . Later influences included the cuisines of Central Asia , Persia, and the plains of northern India. The most notable ingredient in Kashmir cuisine is mutton, of which there are more than 30 varieties . Wazwan is a multicourse meal in the Muslim tradition of Kashmir, whose preparation is considered an art .
Kashmiri Pandit food is prepared , and a significant part of the ethnic identity of the Pandits . Kashmiri Pandit cuisine usually uses yogurt , oils and spices such as turmeric, red chili powder , cumin , ginger and fennel , although they do not use onion and garlic.
Jharkhand
Main article: Traditional cuisine Jharkhand
Jharkhand traditional dishes are not available at the restaurants as they have not been commercialized. Prepared exclusively in the tribal areas , the kitchen uses oil and spices rarely , except for pickle production and special occasions.Baiganee Chop, a snack made of eggplant slices in the egg or vegetable , is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat , flour and chopped nuts coconut . Hadia , which is made from rice is a refreshing drink. [61] A variety of recipes are prepared with different types of rice in Jharkhand which includes recipes like Dhuska , Pittha and different types of Rotis prepared with rice.
Karnataka
Main article: Cuisine of Karnataka
Karnataka food served on a plantain leaf
Bisi bele bath, a delicacy in Karnataka is rice , lentils , spices and vegetables
Varieties in the kitchen of Karnataka reflect the influences of the three neighboring South Indian states , as well as the states of Maharashtra and Goa to its north. Typical dishes include Bisi bele bath, jolada rotti , Chapati , Ragi rotti , Akki rotti , SAARU , Huli , vangibath , Khara bath , kesari bath, skip doses, ragi and mudde uppittu . For great Indian food Kodagu district is famous for spicy pork curry (pork curry ) , while coastal Karnataka specializes in seafood . Although the ingredients differ regionally, a typical Kannadiga Oota ( Kannadiga meal ) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly different cuisines , which make extensive use of coconut in curries and often include fruit Sea.
Kerala
Main article: Cuisine of Kerala
Spicy fish Kerala
Kerala cuisine blends indigenous to those foreign dishes adapted to local tastes . Coconuts grow in abundance in Kerala, to grated coconut and coconut milk are widely used for thickening and seasoning. [65] long coastline of Kerala and many rivers have led to a strong fishing industry in the region , which makes seafood a common part of the meal . Rice is grown in abundance, with tapioca. It is the main ingredient of the starch used in the food of Kerala. [66] Having been a major production area of spices for thousands of years , the region is a frequent use of black pepper, cardamom , cloves , ginger and cinnamon. Most Hindus of Kerala, with the exception of the Brahmin community eat fish , beef and non-vegetarian food; . Common among these are chicken , beef, pork catering to large minorities of Muslims and Christians of Kerala [67] In most households in Kerala , a typical meal consists of rice, fish and vegetables. Kerala also has a variety of breakfast dishes like idli , dosa , appam , Idiyappam , puttu and Pathiri [39] . Thalassery biryani is the only variant of biryani ( Malabar origin) Kerala. The flat has considerable difference compared to other variants biryani .
Lakshadweep
The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep , as the island lies near Kerala. Coconut and sea fish are the basis of most meals . The people of Lakshadweep drink large quantities of water coconut , which is the most abundant soft drink on the island.
Madhya Pradesh
Daal Bafla , a popular dish in Madhya Pradesh , Rajasthan and Gujarat
The cuisine in Madhya Pradesh varies by region . 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 which have been active for generations. Bhopal is known for meat dishes and fish as rogan josh , korma , keema , biryani , kebabs and rice pilaf . There is street named " Chatori Gali " in old Bhopal where one can find no tickets - traditional Muslim veg like Paya Soup , bread Kabab , Nalli - Nihari that some of the specialties
Dal bafla is a common and popular Indian meal in the region and can be easily found in Indore and other neighboring regions , consisting of a wheat cake steamed and grilled dipped in rich clarified butter eaten with daal and ladoos . The culinary specialty of the Malwa region and especially central Indore Madhya Pradesh is poha ( flattened rice) , most often eaten at breakfast with jalebi . Beverages in the region include lassi , beer and rum and sugar cane juice . A local liquor is distilled from the flowers of the mahua tree and date palm toddy is also popular. In the tribal regions a popular drink is the sap of the sulfite , which can be an alcoholic if she went through fermentation.
Bastar famous beer prepared from sulfite
Maharashtra
Main article: kitchen Maharashtrian
Poha , a breakfast dish popular in Maharashtra
Maharashtrian cuisine has a perfect balance in it.It includes a range of mild to very spicy dishes . Bajri , wheat , rice, jowar , vegetables , lentils and fruit form important components of Maharashtrian diet . Popular dishes include puran polished ukdiche modak , batata AMA and AMA Bhat masala pav. Shrikhand , a sweet dish made of strained yogurt , is a main dessert cooking Maharashtrian . The cuisine of Maharashtra can be divided into two main sections - the coastal and interior . The Konkan , on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani , Goud Saraswat Brahmin , and Goan cuisines . Within Maharashtra , the Vidarbha and Marathwada areas have their own distinct cuisines.
Vidarbha 's cuisine uses peanuts, poppy seeds, palm sugar , wheat, jowar and bajra extensively . A typical meal consists of rice , "shine" rotior " Bhakar " with both " lizard " or " aamtee " - spicy lentils and vegetables.Cooking is common with different types of oil.People like spicy food food.Savji of Vidharbh is famous all over Maharashtra. food tour in Mumbai Like other coastal states , there is a huge variety of vegetables consumed , fish and coconuts are common. peanuts and cashew nuts are often served with vegetables. grated coconut is used to flavor many types of dishes, but coconut oil is not widely used , peanut oil is preferred. Kokum , most often served chilled as an aperitif , digestive called kadhi soil is widespread. During the summer, Maharashtrians panha consume a drink made from raw mango. gentle which is famous in Maharashtra is modak , pedagogical , etc. even the locals find jamaun gulab kaju katri .
Manipur
Main article: Manipuri kitchen
Manipuri kitchen usually has spicy foods that use chili pepper rather than Garam masala . The staple diet consists of rice , vegetables and fish. There are about 60 years, most of the inhabitants of the valley did not eat meat, except fish because of Hinduism. But the pre- Hindu, the inhabitants of the valley and the Hill people had similar eating habits. Meats like chicken and pork are very popular both valley and hills . Other specialties and snails , crabs , eels etc.A variety of vegetables are consumed as well as leaves and herbs. Bamboo shoots are consumed both fresh and fermented . Dry fermented fish , known locally as " ngari is very popular and is used in almost all dishes prepared . Fermented soy is also popular. Another popular dish is " kangsoi " which is a soup of potatoes , tomatoes , dried fish and other vegetables prepared without spices . The mountaineers eat beef and Muslims Pangals eat sheep. Fruits, especially citrus fruits are also very popular. Manipuris typically raise vegetables in home gardens and rear fish in small ponds around their homes . The Umarok is a very popular spice in the region , also known under names such as Naga Jolokia or " ghost chili"
Gujarat
Khaman a popular Gujarati snack .
Handva vegetables is a savory dish dinner.
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti ( rotli Gujarati ) , daal or kadhi , rice, sabzi / shaak and papad . The sabzi is a dish of different combinations of vegetables and spices that can be skipped , spicy or sweet . Gujarati cuisine can vary widely in flavor and heat according to personal and regional tastes. North Gujarat , Kathiawad , Kutch and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are both sweet, salty and spicy Handva as vegetables . In mango season 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 fruits and nuts, is a common flatter practice.One which used in FAST ( Upvas Gujarati ) is Farali potatoes dry in a food tour in India .
Haryana
Kadhi , a spicy dish of north India
Cattle are common in Haryana , dairy products are a common component of its cuisine. Specific dishes include kadhi , pakora , Besançon masala roti, aloo bajra roti, Churma , kheer , bathua Raita , gajar methi , singri Tamatar ki sabzi and chutney.
Lassi and sharbat and nimbu pani are three popular non- alcoholic beverages in Haryana . Liquor stores are common there, which cater to a large number of truck drivers .
Himachal Pradesh
Culture of Himachal Pradesh # Kitchen
The daily diet of people Himachal is similar to the rest of North India , including lentils, broth , rice , vegetables and bread, although non-vegetarian cuisine is preferred. Among the specialties of Himachal include SIDU , patande up and chutney.
Jammu and Kashmir
Rogan Josh is a popular dish in Kashmir.
Kashmiri cuisine has evolved over centuries. His first major influence was the food of the Kashmiri Hindus and Buddhists . The kitchen was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan . Later influences included the cuisines of Central Asia , Persia, and the plains of northern India. The most notable ingredient in Kashmir cuisine is mutton, of which there are more than 30 varieties . Wazwan is a multicourse meal in the Muslim tradition of Kashmir, whose preparation is considered an art .
Kashmiri Pandit food is prepared , and a significant part of the ethnic identity of the Pandits . Kashmiri Pandit cuisine usually uses yogurt , oils and spices such as turmeric, red chili powder , cumin , ginger and fennel , although they do not use onion and garlic.
Jharkhand
Main article: Traditional cuisine Jharkhand
Jharkhand traditional dishes are not available at the restaurants as they have not been commercialized. Prepared exclusively in the tribal areas , the kitchen uses oil and spices rarely , except for pickle production and special occasions.Baiganee Chop, a snack made of eggplant slices in the egg or vegetable , is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat , flour and chopped nuts coconut . Hadia , which is made from rice is a refreshing drink. [61] A variety of recipes are prepared with different types of rice in Jharkhand which includes recipes like Dhuska , Pittha and different types of Rotis prepared with rice.
Karnataka
Main article: Cuisine of Karnataka
Karnataka food served on a plantain leaf
Bisi bele bath, a delicacy in Karnataka is rice , lentils , spices and vegetables
Varieties in the kitchen of Karnataka reflect the influences of the three neighboring South Indian states , as well as the states of Maharashtra and Goa to its north. Typical dishes include Bisi bele bath, jolada rotti , Chapati , Ragi rotti , Akki rotti , SAARU , Huli , vangibath , Khara bath , kesari bath, skip doses, ragi and mudde uppittu . For great Indian food Kodagu district is famous for spicy pork curry (pork curry ) , while coastal Karnataka specializes in seafood . Although the ingredients differ regionally, a typical Kannadiga Oota ( Kannadiga meal ) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly different cuisines , which make extensive use of coconut in curries and often include fruit Sea.
Kerala
Main article: Cuisine of Kerala
Spicy fish Kerala
Kerala cuisine blends indigenous to those foreign dishes adapted to local tastes . Coconuts grow in abundance in Kerala, to grated coconut and coconut milk are widely used for thickening and seasoning. [65] long coastline of Kerala and many rivers have led to a strong fishing industry in the region , which makes seafood a common part of the meal . Rice is grown in abundance, with tapioca. It is the main ingredient of the starch used in the food of Kerala. [66] Having been a major production area of spices for thousands of years , the region is a frequent use of black pepper, cardamom , cloves , ginger and cinnamon. Most Hindus of Kerala, with the exception of the Brahmin community eat fish , beef and non-vegetarian food; . Common among these are chicken , beef, pork catering to large minorities of Muslims and Christians of Kerala [67] In most households in Kerala , a typical meal consists of rice, fish and vegetables. Kerala also has a variety of breakfast dishes like idli , dosa , appam , Idiyappam , puttu and Pathiri [39] . Thalassery biryani is the only variant of biryani ( Malabar origin) Kerala. The flat has considerable difference compared to other variants biryani .
Lakshadweep
The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep , as the island lies near Kerala. Coconut and sea fish are the basis of most meals . The people of Lakshadweep drink large quantities of water coconut , which is the most abundant soft drink on the island.
Madhya Pradesh
Daal Bafla , a popular dish in Madhya Pradesh , Rajasthan and Gujarat
The cuisine in Madhya Pradesh varies by region . 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 which have been active for generations. Bhopal is known for meat dishes and fish as rogan josh , korma , keema , biryani , kebabs and rice pilaf . There is street named " Chatori Gali " in old Bhopal where one can find no tickets - traditional Muslim veg like Paya Soup , bread Kabab , Nalli - Nihari that some of the specialties
Dal bafla is a common and popular Indian meal in the region and can be easily found in Indore and other neighboring regions , consisting of a wheat cake steamed and grilled dipped in rich clarified butter eaten with daal and ladoos . The culinary specialty of the Malwa region and especially central Indore Madhya Pradesh is poha ( flattened rice) , most often eaten at breakfast with jalebi . Beverages in the region include lassi , beer and rum and sugar cane juice . A local liquor is distilled from the flowers of the mahua tree and date palm toddy is also popular. In the tribal regions a popular drink is the sap of the sulfite , which can be an alcoholic if she went through fermentation.
Bastar famous beer prepared from sulfite
Maharashtra
Main article: kitchen Maharashtrian
Poha , a breakfast dish popular in Maharashtra
Maharashtrian cuisine has a perfect balance in it.It includes a range of mild to very spicy dishes . Bajri , wheat , rice, jowar , vegetables , lentils and fruit form important components of Maharashtrian diet . Popular dishes include puran polished ukdiche modak , batata AMA and AMA Bhat masala pav. Shrikhand , a sweet dish made of strained yogurt , is a main dessert cooking Maharashtrian . The cuisine of Maharashtra can be divided into two main sections - the coastal and interior . The Konkan , on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani , Goud Saraswat Brahmin , and Goan cuisines . Within Maharashtra , the Vidarbha and Marathwada areas have their own distinct cuisines.
Vidarbha 's cuisine uses peanuts, poppy seeds, palm sugar , wheat, jowar and bajra extensively . A typical meal consists of rice , "shine" rotior " Bhakar " with both " lizard " or " aamtee " - spicy lentils and vegetables.Cooking is common with different types of oil.People like spicy food food.Savji of Vidharbh is famous all over Maharashtra. food tour in Mumbai Like other coastal states , there is a huge variety of vegetables consumed , fish and coconuts are common. peanuts and cashew nuts are often served with vegetables. grated coconut is used to flavor many types of dishes, but coconut oil is not widely used , peanut oil is preferred. Kokum , most often served chilled as an aperitif , digestive called kadhi soil is widespread. During the summer, Maharashtrians panha consume a drink made from raw mango. gentle which is famous in Maharashtra is modak , pedagogical , etc. even the locals find jamaun gulab kaju katri .
Manipur
Main article: Manipuri kitchen
Manipuri kitchen usually has spicy foods that use chili pepper rather than Garam masala . The staple diet consists of rice , vegetables and fish. There are about 60 years, most of the inhabitants of the valley did not eat meat, except fish because of Hinduism. But the pre- Hindu, the inhabitants of the valley and the Hill people had similar eating habits. Meats like chicken and pork are very popular both valley and hills . Other specialties and snails , crabs , eels etc.A variety of vegetables are consumed as well as leaves and herbs. Bamboo shoots are consumed both fresh and fermented . Dry fermented fish , known locally as " ngari is very popular and is used in almost all dishes prepared . Fermented soy is also popular. Another popular dish is " kangsoi " which is a soup of potatoes , tomatoes , dried fish and other vegetables prepared without spices . The mountaineers eat beef and Muslims Pangals eat sheep. Fruits, especially citrus fruits are also very popular. Manipuris typically raise vegetables in home gardens and rear fish in small ponds around their homes . The Umarok is a very popular spice in the region , also known under names such as Naga Jolokia or " ghost chili"
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