Indian food in different states
Meghalaya
Meghalayan kitchen is unique and different from food in other Indian states . Spiced meat is common , goats , pigs , poultry, ducks, cows. In the Khasi Hills and Jaintia districts , common foods include jadoh , ki kpu , tung - rymbai and pickled bamboo shoots. Other common foods in Meghalaya include Minil Songa ( glutinous rice steamed ) sakkin gata , and momo dumplings . Like other tribes in the north -east, close to the rice beer Garos , they consume in religious rites and secular celebrations.
Mizoram
The cuisine of Mizoram differs from most of India, even if it shares characteristics with other cuisines of the north- east. Mizo kitchen combines Tibeto-Burman and North Indian cuisines , with dishes mostly non - vegetarians. Meals are served on fresh banana leaves . Meals tend to be less spicy than in most of India. A popular dish is Bai , made from boiling spinach with pork and bamboo shoots and served with rice . Sawchair is another common dish made of rice cooked with pork or chicken.
Nagaland
Dried fish , shrimp, ghost chilli and preserved taro leaf
Dried fish , shrimp , ghost pepper , and preserved colocasia leaves are common ingredients in cooking Naga
The cuisine reflects the Nagaland the Naga people. He is known for exotic meats cooked pork with simple and flavorful ingredients , as extremely hot bhut Jolokia pepper , fermented bamboo shoots and soya beans . Oil Naga use sparingly , preferring to ferment, dry and smoke their meats and fish. Traditional houses of Nagaland have outdoor kitchens that serve smokers .
odisha
Main article: Oriya kitchen
Chungdi Jhola is a spicy prawn curry sauce made from different flavors of spices .
The cuisine of Orissa relies heavily on local ingredients. The flavors are usually subtle and delicately spiced , unlike spicy curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular, and chicken and mutton are also consumed . Panch phutana , a mix of cumin , mustard, fennel , fenugreek and Kalonji ( Nigella ) is widely used for flavoring vegetables and dals , while garam masala and turmeric are commonly used for meat curries . Pakhala , a dish made of rice, water and yoghurt , that is fermented overnight , is very popular in summer in rural areas . [88] Odias are very fond of sweets, so the dessert follows most meals . Few popular cuisines Orissa , Anna , Kanika , Dalma , Khata ( Tamato & Oor ) , Dali ( different types of lenses , ie Harada (Red Gram ) known as Arhar Hindi, Muga ( Moong ) Kolatha ( horsegram ) , etc. and many more than two varieties of vegetables . ( Niramisha ) and non-vegetarian . ( Aamisha ) .
Pondicherry
The Union territory of Pondicherry was a French colony for about 200 years , making a strong French influence in the region cuisine. The influence of neighboring regions, such as Tamil Nadu , Andhra Pradesh and Kerala is also visible in the kitchen area. Some favorite Indian dishes include coconut curry , tandoori potato, soya dosa , podanlangkai , vegetable curry , stuffed cabbage , and beans .
Punjab
Main article: Punjabi kitchen
Tandoori chicken is a popular dish grilled .
The cuisine of Punjab is known for its diversity of dishes. Home - cooked and restaurant Punjabi food can vary considerably. Style restaurant Punjabi cuisine uses large amounts of ghee , butter and cream, while the home-cooked equivalent center around whole wheat , rice and other ingredients flavored with masala . Regional differences also exist in the Punjabi cuisine. For example, people prefer Amritsar Stuffed Paratha and dairy products. Ambur Punjabi Amritsar created the famous curry lentils and beans that has swept the nation with its pungent flavor and texture germinate. Some dishes are exclusive to Punjab , as makke di roti and sarson da saag . The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the traditional lifestyle of Punjab, with a high number of calories to support rural workers. Tandoori food is a specialty of Punjab, especially with non- vegetarian dishes.
Many of the most popular elements of Anglo- Indian cuisine such as tandoori food , naan , donuts and vegetable dishes with paneer are from Punjabi styles .
Rajasthan
Main article: Rajasthani cuisine
Rajasthani thali
Cooking in Rajasthan, an arid region , was strongly influenced by the availability of ingredients. Because water is a scarce commodity , food is generally cooked in milk or ghee , making it very rich . Chickpea flour is a mainstay of Marwari food mainly because of the scarcity of vegetables in the region .
Historically , food that could last for several days and be eaten without heating was preferred . Main dishes of a meal of Rajasthan can include daal - Baati , tarfini , raabdi , ghewar , bail - gatte , panchkoota , chaavadi , laapsi , kadhi and Boondi . Typical snacks include Bikaneri bhujia , Mirchi bada , kachori and pyaaj dal kachori .
Daal - Baati is the most popular dish prepared in the state. It is usually completed by choorma , a mixture of finely ground roasted in oven , sugar and melted butter .
Sikkim
Main article: kitchen Sikkimese
momo served in a tomato sauce
Sikkim, various ethnic groups like the Nepalese , Bhutias and Lepchas have their own distinct cuisines. Rice is the staple food of the region, and meat and dairy products are also widely consumed. For centuries, the traditional fermented foods and beverages accounted for about 20 percent of the local diet. According to the elevation changes , finger millet , wheat , buckwheat , barley, vegetables , potatoes and soybeans are grown. Momo, gya Thuk , ningro , gundruk , phagshapa SAEL and roti are some local dishes. Alcoholic beverages are consumed by men and women. Beef is eaten by Bhutias .
Sindh
Main article: Sindhi kitchen
Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region , now in Pakistan . While Sindh is not geographically part of modern India , the food is there , where a large number of people who are Sindhi Hindu by religion migrated after the Partition of India , especially in enclaves Sindhi as Ulhasnagar and Gandhidam . A typical meal in most Sindhi households consists of flat bread made from wheat ( phulka ) and rice accompanied by two dishes , one with sauce and dry . Lotus stem ( called Kamal kakri ) is also used in Sindhi dishes. Cooking vegetables frying is a common practice . Sindhi cuisine is mainly influenced by the Punjab and Gujarat . Some ingredients are mango powder , tamarind , kokum flowers and dried pomegranate seeds .
Tamil Nadu
Main article: Cuisine of Tamil Nadu
Dosa served with chutney and sambar
Tamil food in South India is characterized by its use of rice, legumes and lentils , with distinct aromas and flavors produced by the mixture of spices such as curry leaves , tamarind , coriander , ginger , garlic, pepper , cinnamon , cloves , cardamom , cumin, nutmeg, coconut and rosewater . Tamil food is characterized by Tiffins , which is a light food made for breakfast or dinner and meals that are usually taken for lunch. The word " curry " is derived from the Tamil kari , which means something like "sauce" . The southern regions of Madurai, Karaikudi , Chettinad and are famous for their spicy non-vegetarian dishes. Dosa and idli are some popular dishes and are eaten with chutney and sambar .
Meghalaya
Meghalayan kitchen is unique and different from food in other Indian states . Spiced meat is common , goats , pigs , poultry, ducks, cows. In the Khasi Hills and Jaintia districts , common foods include jadoh , ki kpu , tung - rymbai and pickled bamboo shoots. Other common foods in Meghalaya include Minil Songa ( glutinous rice steamed ) sakkin gata , and momo dumplings . Like other tribes in the north -east, close to the rice beer Garos , they consume in religious rites and secular celebrations.
Mizoram
The cuisine of Mizoram differs from most of India, even if it shares characteristics with other cuisines of the north- east. Mizo kitchen combines Tibeto-Burman and North Indian cuisines , with dishes mostly non - vegetarians. Meals are served on fresh banana leaves . Meals tend to be less spicy than in most of India. A popular dish is Bai , made from boiling spinach with pork and bamboo shoots and served with rice . Sawchair is another common dish made of rice cooked with pork or chicken.
Nagaland
Dried fish , shrimp, ghost chilli and preserved taro leaf
Dried fish , shrimp , ghost pepper , and preserved colocasia leaves are common ingredients in cooking Naga
The cuisine reflects the Nagaland the Naga people. He is known for exotic meats cooked pork with simple and flavorful ingredients , as extremely hot bhut Jolokia pepper , fermented bamboo shoots and soya beans . Oil Naga use sparingly , preferring to ferment, dry and smoke their meats and fish. Traditional houses of Nagaland have outdoor kitchens that serve smokers .
odisha
Main article: Oriya kitchen
Chungdi Jhola is a spicy prawn curry sauce made from different flavors of spices .
The cuisine of Orissa relies heavily on local ingredients. The flavors are usually subtle and delicately spiced , unlike spicy curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular, and chicken and mutton are also consumed . Panch phutana , a mix of cumin , mustard, fennel , fenugreek and Kalonji ( Nigella ) is widely used for flavoring vegetables and dals , while garam masala and turmeric are commonly used for meat curries . Pakhala , a dish made of rice, water and yoghurt , that is fermented overnight , is very popular in summer in rural areas . [88] Odias are very fond of sweets, so the dessert follows most meals . Few popular cuisines Orissa , Anna , Kanika , Dalma , Khata ( Tamato & Oor ) , Dali ( different types of lenses , ie Harada (Red Gram ) known as Arhar Hindi, Muga ( Moong ) Kolatha ( horsegram ) , etc. and many more than two varieties of vegetables . ( Niramisha ) and non-vegetarian . ( Aamisha ) .
Pondicherry
The Union territory of Pondicherry was a French colony for about 200 years , making a strong French influence in the region cuisine. The influence of neighboring regions, such as Tamil Nadu , Andhra Pradesh and Kerala is also visible in the kitchen area. Some favorite Indian dishes include coconut curry , tandoori potato, soya dosa , podanlangkai , vegetable curry , stuffed cabbage , and beans .
Punjab
Main article: Punjabi kitchen
Tandoori chicken is a popular dish grilled .
The cuisine of Punjab is known for its diversity of dishes. Home - cooked and restaurant Punjabi food can vary considerably. Style restaurant Punjabi cuisine uses large amounts of ghee , butter and cream, while the home-cooked equivalent center around whole wheat , rice and other ingredients flavored with masala . Regional differences also exist in the Punjabi cuisine. For example, people prefer Amritsar Stuffed Paratha and dairy products. Ambur Punjabi Amritsar created the famous curry lentils and beans that has swept the nation with its pungent flavor and texture germinate. Some dishes are exclusive to Punjab , as makke di roti and sarson da saag . The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the traditional lifestyle of Punjab, with a high number of calories to support rural workers. Tandoori food is a specialty of Punjab, especially with non- vegetarian dishes.
Many of the most popular elements of Anglo- Indian cuisine such as tandoori food , naan , donuts and vegetable dishes with paneer are from Punjabi styles .
Rajasthan
Main article: Rajasthani cuisine
Rajasthani thali
Cooking in Rajasthan, an arid region , was strongly influenced by the availability of ingredients. Because water is a scarce commodity , food is generally cooked in milk or ghee , making it very rich . Chickpea flour is a mainstay of Marwari food mainly because of the scarcity of vegetables in the region .
Historically , food that could last for several days and be eaten without heating was preferred . Main dishes of a meal of Rajasthan can include daal - Baati , tarfini , raabdi , ghewar , bail - gatte , panchkoota , chaavadi , laapsi , kadhi and Boondi . Typical snacks include Bikaneri bhujia , Mirchi bada , kachori and pyaaj dal kachori .
Daal - Baati is the most popular dish prepared in the state. It is usually completed by choorma , a mixture of finely ground roasted in oven , sugar and melted butter .
Sikkim
Main article: kitchen Sikkimese
momo served in a tomato sauce
Sikkim, various ethnic groups like the Nepalese , Bhutias and Lepchas have their own distinct cuisines. Rice is the staple food of the region, and meat and dairy products are also widely consumed. For centuries, the traditional fermented foods and beverages accounted for about 20 percent of the local diet. According to the elevation changes , finger millet , wheat , buckwheat , barley, vegetables , potatoes and soybeans are grown. Momo, gya Thuk , ningro , gundruk , phagshapa SAEL and roti are some local dishes. Alcoholic beverages are consumed by men and women. Beef is eaten by Bhutias .
Sindh
Main article: Sindhi kitchen
Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region , now in Pakistan . While Sindh is not geographically part of modern India , the food is there , where a large number of people who are Sindhi Hindu by religion migrated after the Partition of India , especially in enclaves Sindhi as Ulhasnagar and Gandhidam . A typical meal in most Sindhi households consists of flat bread made from wheat ( phulka ) and rice accompanied by two dishes , one with sauce and dry . Lotus stem ( called Kamal kakri ) is also used in Sindhi dishes. Cooking vegetables frying is a common practice . Sindhi cuisine is mainly influenced by the Punjab and Gujarat . Some ingredients are mango powder , tamarind , kokum flowers and dried pomegranate seeds .
Tamil Nadu
Main article: Cuisine of Tamil Nadu
Dosa served with chutney and sambar
Tamil food in South India is characterized by its use of rice, legumes and lentils , with distinct aromas and flavors produced by the mixture of spices such as curry leaves , tamarind , coriander , ginger , garlic, pepper , cinnamon , cloves , cardamom , cumin, nutmeg, coconut and rosewater . Tamil food is characterized by Tiffins , which is a light food made for breakfast or dinner and meals that are usually taken for lunch. The word " curry " is derived from the Tamil kari , which means something like "sauce" . The southern regions of Madurai, Karaikudi , Chettinad and are famous for their spicy non-vegetarian dishes. Dosa and idli are some popular dishes and are eaten with chutney and sambar .
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