Tripura
Main article: kitchen Tripuri
Indian food in north-eastern state Tripura A bowl of thukpa
Tripuri people are the original inhabitants of the State of Tripura in northeastern India . Today, they include communities Tipra , Reang , Jamatia , Noatia and Uchoi among others. The Tripuri non- vegetarians, although they have a minority of vegetarians Vaishnavite . The main ingredients of the Tripuri cuisine are pork, chicken , mutton , turtle, fish, shrimp, crabs and frogs.
Uttar Pradesh
Cuisine of Uttar Pradesh
Uttar Pradeshi thali ( platter) with naan , daal , raita , Shahi paneer , and Salad
Traditionally , Uttar Pradeshi kitchen consists of Awadhi and Mughlai , although the vast majority of the state is vegetarian, preferring dal , roti, sabzi and rice. Pooris Kachoris and consumed on special occasions . Chaat , samosa and pakora , among the most popular snacks in India comes from Uttar Pradesh.famous dishes include kebabs, dum biryani , mutton and other income . Sheer Qorma , Ghewar , Gulab Jamun , Kheer , Ras Malai are some of the popular desserts in the region.
Awadhi Cuisine ( Hindi: अवधी खाना , Urdu : اودھی کھانا ) east of the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central Asia , South and North India, and culinary trends in the city are similar to those of Central Asia , the Middle East and Northern India and . The kitchen consists of vegetarian and non-vegetarian . Awadh has been greatly influenced by Mughal cooking techniques and kitchen Lucknow bears similarities to those of Persia , Kashmir , Punjab and Hyderabad, and the city is known for its Nawabi foods . The bawarchis and rakabdars Awadh 's gave birth to the dum style of cooking or the art of cooking over a slow fire , which has become synonymous with Lucknow today. Their spread is composed of elaborate dishes like kebabs, Kormas , biryani , Kaliya , Nahari- kulchas , zarda , sheermal , roomali rotis and parathas warqi . The richness of Awadh cooking lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer , and rich spices including cardamom and saffron.
Mughlai is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal empire. It represents the cooking styles used in North India (especially in Uttar Pradesh. The cuisine is strongly influenced by Persian cuisine of Iran, and its strong similarities to turn the regional cuisines of Kashmir and the region Punjab. tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a characteristic aroma and taste of ground and whole spices . a Mughlai course is an elaborate buffet entrees with a variety of accompaniments .
Uttarakhand
kitchen Kumauni
Saag , a popular dish Kumauni Uttarakhand is made from one of several green vegetables like spinach and fenugreek .
Food from Uttrakhand is known to be healthy and nutritious to meet the needs of high-energy, cold mountainous region . It is a high protein diet that makes heavy use of legumes , soybeans and vegetables. Traditionally, it is cooked with wood or charcoal mainly in iron utensils . While making use of spices such as jeera , haldi and rai common in other Indian cuisine , kitchen Uttarakhand uses exotic condiments like jambu , Timmer, and ghandhraini bhangira . Similarly, although people in Uttarakhand also prepare common dishes in other parts of northern India, several preparations are unique to Uttarakhand tradition as rus , chudkani , dubuk , chadanji , jholi , kapa , etc. Among the salads dressed and sauces, kheere ka Raita , nimbu mooli ka Raita , daarim ki Khatai and aam ka fajitha necessarily deserve a mention. The cuisine mainly consists of food from two different sub - regions Garhwal and Kumaon , although their basic ingredients are the same. [108] Both the Kumaoni and Garhwali styles make liberal use of ghee , lentils and legumes, vegetables and bhaat (rice) . They also use Badi ( sun-dried úrad Dal balls) and Mungodi ( sun-dried Moong Dal balls) as substitute for vegetables at a time. During festivals and other celebrations , people of Uttarakhand prepare special drinks that include both preparations as salty and sweet as bada PUA and Singal preparations. Uttarakhand also has several sweets ( mithai ) as singodi , bal - mithai , Malai Laddu , etc. indigenous tradition.
West Bengal
Bengali kitchen
Authentic Bengali full meal
Bengali cuisine is the only traditionally developed multi-course tradition of the Indian subcontinent which is analogous to the structure to serve a style of modern Russian of French cuisine , with food being served - wise rather than all at times . This is perhaps the only Indian cuisine in the region still holds its authenticity over 1000 years . Bengali cuisine has a great importance on the chili with mustard oil and tends to use large amounts of spices altogether. The kitchen is known for subtle flavors with an emphasis on fish , vegetables , lentils and rice. Pain is not a common dish in the Bengali version of fried food but called luchi is popular. Abundant land provides an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Freshwater freshwater fish is one of its most distinctive features , countless rivers of Bengal , ponds and lakes teeming with countless varieties of fish such as rohu , hilsa , koi or pabda . Shrimps , prawns and crabs also abound. Fish from rivers, ponds and lakes of Bengal closely resemble catfish , bass, shad and mullet . Bengalis prepare fish in many ways , such as steaming , braising or simmering vegetables and sauces , coconut milk and mustard . Bengali sweets and desserts also distinguish the style, which may be the tradition that many dishes in India similar to the Western tradition. Is Bengali food , which has a strong presence in West Bengal is much spicier than West Bengali cuisine , and tends to use large amounts of chili, and is one of the spiciest cuisines in India and around the world . Shondesh is a popular sweet dish made with sweet cream cheese finely ground . The kitchen is located in the states of Tripura , Barak Valley of Assam and West Bengal itself.
Main article: kitchen Tripuri
Indian food in north-eastern state Tripura A bowl of thukpa
Tripuri people are the original inhabitants of the State of Tripura in northeastern India . Today, they include communities Tipra , Reang , Jamatia , Noatia and Uchoi among others. The Tripuri non- vegetarians, although they have a minority of vegetarians Vaishnavite . The main ingredients of the Tripuri cuisine are pork, chicken , mutton , turtle, fish, shrimp, crabs and frogs.
Uttar Pradesh
Cuisine of Uttar Pradesh
Uttar Pradeshi thali ( platter) with naan , daal , raita , Shahi paneer , and Salad
Traditionally , Uttar Pradeshi kitchen consists of Awadhi and Mughlai , although the vast majority of the state is vegetarian, preferring dal , roti, sabzi and rice. Pooris Kachoris and consumed on special occasions . Chaat , samosa and pakora , among the most popular snacks in India comes from Uttar Pradesh.famous dishes include kebabs, dum biryani , mutton and other income . Sheer Qorma , Ghewar , Gulab Jamun , Kheer , Ras Malai are some of the popular desserts in the region.
Awadhi Cuisine ( Hindi: अवधी खाना , Urdu : اودھی کھانا ) east of the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central Asia , South and North India, and culinary trends in the city are similar to those of Central Asia , the Middle East and Northern India and . The kitchen consists of vegetarian and non-vegetarian . Awadh has been greatly influenced by Mughal cooking techniques and kitchen Lucknow bears similarities to those of Persia , Kashmir , Punjab and Hyderabad, and the city is known for its Nawabi foods . The bawarchis and rakabdars Awadh 's gave birth to the dum style of cooking or the art of cooking over a slow fire , which has become synonymous with Lucknow today. Their spread is composed of elaborate dishes like kebabs, Kormas , biryani , Kaliya , Nahari- kulchas , zarda , sheermal , roomali rotis and parathas warqi . The richness of Awadh cooking lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer , and rich spices including cardamom and saffron.
Mughlai is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal empire. It represents the cooking styles used in North India (especially in Uttar Pradesh. The cuisine is strongly influenced by Persian cuisine of Iran, and its strong similarities to turn the regional cuisines of Kashmir and the region Punjab. tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a characteristic aroma and taste of ground and whole spices . a Mughlai course is an elaborate buffet entrees with a variety of accompaniments .
Uttarakhand
kitchen Kumauni
Saag , a popular dish Kumauni Uttarakhand is made from one of several green vegetables like spinach and fenugreek .
Food from Uttrakhand is known to be healthy and nutritious to meet the needs of high-energy, cold mountainous region . It is a high protein diet that makes heavy use of legumes , soybeans and vegetables. Traditionally, it is cooked with wood or charcoal mainly in iron utensils . While making use of spices such as jeera , haldi and rai common in other Indian cuisine , kitchen Uttarakhand uses exotic condiments like jambu , Timmer, and ghandhraini bhangira . Similarly, although people in Uttarakhand also prepare common dishes in other parts of northern India, several preparations are unique to Uttarakhand tradition as rus , chudkani , dubuk , chadanji , jholi , kapa , etc. Among the salads dressed and sauces, kheere ka Raita , nimbu mooli ka Raita , daarim ki Khatai and aam ka fajitha necessarily deserve a mention. The cuisine mainly consists of food from two different sub - regions Garhwal and Kumaon , although their basic ingredients are the same. [108] Both the Kumaoni and Garhwali styles make liberal use of ghee , lentils and legumes, vegetables and bhaat (rice) . They also use Badi ( sun-dried úrad Dal balls) and Mungodi ( sun-dried Moong Dal balls) as substitute for vegetables at a time. During festivals and other celebrations , people of Uttarakhand prepare special drinks that include both preparations as salty and sweet as bada PUA and Singal preparations. Uttarakhand also has several sweets ( mithai ) as singodi , bal - mithai , Malai Laddu , etc. indigenous tradition.
West Bengal
Bengali kitchen
Authentic Bengali full meal
Bengali cuisine is the only traditionally developed multi-course tradition of the Indian subcontinent which is analogous to the structure to serve a style of modern Russian of French cuisine , with food being served - wise rather than all at times . This is perhaps the only Indian cuisine in the region still holds its authenticity over 1000 years . Bengali cuisine has a great importance on the chili with mustard oil and tends to use large amounts of spices altogether. The kitchen is known for subtle flavors with an emphasis on fish , vegetables , lentils and rice. Pain is not a common dish in the Bengali version of fried food but called luchi is popular. Abundant land provides an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Freshwater freshwater fish is one of its most distinctive features , countless rivers of Bengal , ponds and lakes teeming with countless varieties of fish such as rohu , hilsa , koi or pabda . Shrimps , prawns and crabs also abound. Fish from rivers, ponds and lakes of Bengal closely resemble catfish , bass, shad and mullet . Bengalis prepare fish in many ways , such as steaming , braising or simmering vegetables and sauces , coconut milk and mustard . Bengali sweets and desserts also distinguish the style, which may be the tradition that many dishes in India similar to the Western tradition. Is Bengali food , which has a strong presence in West Bengal is much spicier than West Bengali cuisine , and tends to use large amounts of chili, and is one of the spiciest cuisines in India and around the world . Shondesh is a popular sweet dish made with sweet cream cheese finely ground . The kitchen is located in the states of Tripura , Barak Valley of Assam and West Bengal itself.
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