Tasting Regional cuisines in India in an Indian food tour
Cuisine differs across various parts of India due to the variation in the local culture , geographical location ( near the sea , desert or mountain) and the economy. It also varies seasonally , depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands
Pesarattu , a popular Andhra dish , served with kobbari Pachadi ( chutney made using coconut )
Seafood plays a major role in the kitchen of the Andaman and Nicobar Sea. Since the indigenous Andamanese traditionally had very little contact with the outside world , raw fish and fruits have long been a staple for them. Immigration from other parts of India , however, has given rise to changes in the kitchen.
Hyderabadi Biryani Hyderabad city
Andhra Pradesh
Main articles : Cuisine Telugu and Hyderabadi food
Cuisine of Andhra Pradesh is a blend of cooking with kitchen Hyderabadi Telugu (also known as Nizami kitchen ) . The food is rich in spices, for which it is popular among South Indian cuisine . Rice is the staple food of Andhra people . Starch is used with a variety of curries and lentil soups or broths.Vegetarian food and non-vegetarians are both popular. Seafood is common in the coastal region of the state .Hyderabadi kitchen includes delicious popular dishes such as Biryani , Hyderabadi Halim Baqqarah Baingan and kheema . Various pickles are part of the local cuisine , popular among those avakaya ( a pickled raw mango) and gongura ( a pickle made from red sorrel leaves). Yogurt is a common addition to meals as a way to spice tempering . Breakfast items like dosa , vada are influenced by the natives of Andhra Pradesh spices.
Arunachal Pradesh
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice with fish , meat and leafy vegetables . Many varieties of rice are used. Lettuce is the most common vegetable , usually prepared by boiling with ginger , coriander and green chillies.cooked rice cakes wrapped in leaves is a popular snack . Thukpa is a kind of noodle soup common among the Monpa tribe in the region . [33] Native Tribes of Arunachal are meat eaters and the use of fish , eggs , chicken , pork and mutton to their dishes. Apong or rice beer fermented rice or millet is a popular drink in Arunachal Pradesh and is consumed as a refreshing drink.
Assam
Main article: Assamese kitchen
Assamese food is a mixture of different indigenous styles with considerable regional variations and external influences. Although it is known for its limited use of spices , the Assamese kitchen has strong flavors of its use of native herbs, fruits and vegetables served fresh , dried or fermented . Fish is widely consumed . The kitchen area involves simple cooking process . Bhuna , the gentle frying of spices before adding the main ingredients , usually common in Indian cooking , is absent in the cuisine of Assam. A traditional meal in Assam begins with a Khar , a class of dishes named after the main ingredient , and ends with a tenga , a sour dish. The food is usually served in bell metal utensils . Paan , the practice of chewing betel nut , generally concludes a meal
Bihar [edit]
Main article: kitchen Bihari
See also: Kitchen Bhojpuri and Mithila (India)
Roast stuffed Litti Bihar
Palak paneer , a dish made from spinach and paneer ( cottage cheese)
Preparing a recipe for Assamese ' Khar ' Rohu fish with head
Bihari cuisine is healthy and simple . It is mainly influenced by their neighbors. Litti Chokha , cake flour, salt baked wheat filled sattu ( chickpea flour cooked) and some special spices, is famous among middle-class families . [38 ] [ 39] Among the meat dishes, the saalan meat is a popular dish of mutton or goat curry in garam masala and potato cubes. Dalpuri is another popular dish in Bihar. It is salty bread wheat flour filled pulse boiled grams , fried and crushed . Malpua is a popular sweet dish of Bihar , prepared by a mixture of Maida , milk , banana, grated coconut , cashew nuts , raisins , sugar , water and green cardamom . Another popular sweet dish of Bihar is Balushahi which is prepared by a combination of specially treated Maida and sugar with ghee . During the festival of Chhath , thekua , a sweet dish made with ghee , palm sugar , flour, meal , flavored with anise , is made.
Chandigarh
Chandigarh is the Union territory and the joint capital of Punjab and Haryana . The local cuisine is common to the cuisine of Punjab and Haryana .
Chhattisgarh
Chhattisgarh kitchen uses many foods are not included in the rest of India , although the staple food is rice , as in most countries . Chhattisgarhi Many people drink alcohol brewed from the flower.The Mahuwa tribals of Bastar region of Chhattisgarh eat whatever is available: mushrooms, squirrels , bamboo pickles, bamboo vegetables.
Dadra and Nagar Haveli
The population of Dadra and Nagar Haveli are tribal in nature and local cuisine shows similarities with the kitchen of Gujarat. Ubadiyu is a local specialty made of vegetables and beans with herbs . Common food includes rice , roti, vegetables and river fish and crab . People also like buttermilk and chutney made of different fruits and herbs .
Daman and Diu
Daman and Diu is a Union territory of India which, like Goa, was a former colonial possession of Portugal. Therefore, the native Gujarati food and traditional Portuguese cuisine are common. Being a coastal region , communities depend mainly seafood Sea. Normally Rotli and tea are taken for breakfast , and saag Rotla for lunch and Chokha with saag and curry are taken for dinner. Some of the dishes prepared for festive occasions include puri, lapsee , potaya , UDHR - Plag , dhakanu . [ 43] Although alcohol is banned in the neighboring state of Gujarat , drinking is common in Daman and Diu . All popular brands of alcohol are readily available.
Delhi
Delhi once the capital of the Mughal Empire is the birthplace of Mughlai cuisine . Delhi is famous for its street food in India. The Paranthewali Gali Chandani Chowk is just one of the famous landmark for stuffed pancakes ( Paranthas ) . Delhi has people from different parts of India and so the city have different culinary traditions of the cuisine is influenced by different cultures . Punjabis are one of the dominant communities of Delhi , so Punjabi food are very common in Delhi. [ 46] But it is very easy to find cuisines from different parts of India too. Delhi cuisine is actually an amalgam of different Indian cuisines changed in a unique way . This is very apparent in different types of food available on the street in Delhi. Kababs , kachauri , chaat , sweets, ice cream Indian commonly called kulfi and food , even as Western sandwiches and cakes are prepared in a unique style in Delhi and are immensely popular .
Goa [edit]
Main article: Goan cuisine
See also: Food and kitchen Saraswat Malvani
Pork Vindaloo . Vindaloo is a popular curry dish in Goa.
The region has a tropical climate , and spices and flavors are intense here . Using kokum is a distinct feature of the cuisine of the region . Goan cuisine is mainly based on seafood , staple foods are rice and fish. Kingfish ( Vison or Visvan ) is the most common delicacy , and others include bream , shark , tuna and mackerel , they are often served with coconut milk . Shellfish , including crabs, prawns , tiger prawns , lobster, squid and mussels are commonly consumed . The cuisine of Goa is influenced by its Hindu origins , four hundred years of Portuguese colonialism , and modern techniques. The bread is eaten with most meals . Frequent tourism in the region gives Goan food an international aspect . Brahmins belonging to Pancha Dravida are strict vegetarians
Cuisine differs across various parts of India due to the variation in the local culture , geographical location ( near the sea , desert or mountain) and the economy. It also varies seasonally , depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands
Pesarattu , a popular Andhra dish , served with kobbari Pachadi ( chutney made using coconut )
Seafood plays a major role in the kitchen of the Andaman and Nicobar Sea. Since the indigenous Andamanese traditionally had very little contact with the outside world , raw fish and fruits have long been a staple for them. Immigration from other parts of India , however, has given rise to changes in the kitchen.
Hyderabadi Biryani Hyderabad city
Andhra Pradesh
Main articles : Cuisine Telugu and Hyderabadi food
Cuisine of Andhra Pradesh is a blend of cooking with kitchen Hyderabadi Telugu (also known as Nizami kitchen ) . The food is rich in spices, for which it is popular among South Indian cuisine . Rice is the staple food of Andhra people . Starch is used with a variety of curries and lentil soups or broths.Vegetarian food and non-vegetarians are both popular. Seafood is common in the coastal region of the state .Hyderabadi kitchen includes delicious popular dishes such as Biryani , Hyderabadi Halim Baqqarah Baingan and kheema . Various pickles are part of the local cuisine , popular among those avakaya ( a pickled raw mango) and gongura ( a pickle made from red sorrel leaves). Yogurt is a common addition to meals as a way to spice tempering . Breakfast items like dosa , vada are influenced by the natives of Andhra Pradesh spices.
Arunachal Pradesh
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice with fish , meat and leafy vegetables . Many varieties of rice are used. Lettuce is the most common vegetable , usually prepared by boiling with ginger , coriander and green chillies.cooked rice cakes wrapped in leaves is a popular snack . Thukpa is a kind of noodle soup common among the Monpa tribe in the region . [33] Native Tribes of Arunachal are meat eaters and the use of fish , eggs , chicken , pork and mutton to their dishes. Apong or rice beer fermented rice or millet is a popular drink in Arunachal Pradesh and is consumed as a refreshing drink.
Assam
Main article: Assamese kitchen
Assamese food is a mixture of different indigenous styles with considerable regional variations and external influences. Although it is known for its limited use of spices , the Assamese kitchen has strong flavors of its use of native herbs, fruits and vegetables served fresh , dried or fermented . Fish is widely consumed . The kitchen area involves simple cooking process . Bhuna , the gentle frying of spices before adding the main ingredients , usually common in Indian cooking , is absent in the cuisine of Assam. A traditional meal in Assam begins with a Khar , a class of dishes named after the main ingredient , and ends with a tenga , a sour dish. The food is usually served in bell metal utensils . Paan , the practice of chewing betel nut , generally concludes a meal
Bihar [edit]
Main article: kitchen Bihari
See also: Kitchen Bhojpuri and Mithila (India)
Roast stuffed Litti Bihar
Palak paneer , a dish made from spinach and paneer ( cottage cheese)
Preparing a recipe for Assamese ' Khar ' Rohu fish with head
Bihari cuisine is healthy and simple . It is mainly influenced by their neighbors. Litti Chokha , cake flour, salt baked wheat filled sattu ( chickpea flour cooked) and some special spices, is famous among middle-class families . [38 ] [ 39] Among the meat dishes, the saalan meat is a popular dish of mutton or goat curry in garam masala and potato cubes. Dalpuri is another popular dish in Bihar. It is salty bread wheat flour filled pulse boiled grams , fried and crushed . Malpua is a popular sweet dish of Bihar , prepared by a mixture of Maida , milk , banana, grated coconut , cashew nuts , raisins , sugar , water and green cardamom . Another popular sweet dish of Bihar is Balushahi which is prepared by a combination of specially treated Maida and sugar with ghee . During the festival of Chhath , thekua , a sweet dish made with ghee , palm sugar , flour, meal , flavored with anise , is made.
Chandigarh
Chandigarh is the Union territory and the joint capital of Punjab and Haryana . The local cuisine is common to the cuisine of Punjab and Haryana .
Chhattisgarh
Chhattisgarh kitchen uses many foods are not included in the rest of India , although the staple food is rice , as in most countries . Chhattisgarhi Many people drink alcohol brewed from the flower.The Mahuwa tribals of Bastar region of Chhattisgarh eat whatever is available: mushrooms, squirrels , bamboo pickles, bamboo vegetables.
Dadra and Nagar Haveli
The population of Dadra and Nagar Haveli are tribal in nature and local cuisine shows similarities with the kitchen of Gujarat. Ubadiyu is a local specialty made of vegetables and beans with herbs . Common food includes rice , roti, vegetables and river fish and crab . People also like buttermilk and chutney made of different fruits and herbs .
Daman and Diu
Daman and Diu is a Union territory of India which, like Goa, was a former colonial possession of Portugal. Therefore, the native Gujarati food and traditional Portuguese cuisine are common. Being a coastal region , communities depend mainly seafood Sea. Normally Rotli and tea are taken for breakfast , and saag Rotla for lunch and Chokha with saag and curry are taken for dinner. Some of the dishes prepared for festive occasions include puri, lapsee , potaya , UDHR - Plag , dhakanu . [ 43] Although alcohol is banned in the neighboring state of Gujarat , drinking is common in Daman and Diu . All popular brands of alcohol are readily available.
Delhi
Delhi once the capital of the Mughal Empire is the birthplace of Mughlai cuisine . Delhi is famous for its street food in India. The Paranthewali Gali Chandani Chowk is just one of the famous landmark for stuffed pancakes ( Paranthas ) . Delhi has people from different parts of India and so the city have different culinary traditions of the cuisine is influenced by different cultures . Punjabis are one of the dominant communities of Delhi , so Punjabi food are very common in Delhi. [ 46] But it is very easy to find cuisines from different parts of India too. Delhi cuisine is actually an amalgam of different Indian cuisines changed in a unique way . This is very apparent in different types of food available on the street in Delhi. Kababs , kachauri , chaat , sweets, ice cream Indian commonly called kulfi and food , even as Western sandwiches and cakes are prepared in a unique style in Delhi and are immensely popular .
Goa [edit]
Main article: Goan cuisine
See also: Food and kitchen Saraswat Malvani
Pork Vindaloo . Vindaloo is a popular curry dish in Goa.
The region has a tropical climate , and spices and flavors are intense here . Using kokum is a distinct feature of the cuisine of the region . Goan cuisine is mainly based on seafood , staple foods are rice and fish. Kingfish ( Vison or Visvan ) is the most common delicacy , and others include bream , shark , tuna and mackerel , they are often served with coconut milk . Shellfish , including crabs, prawns , tiger prawns , lobster, squid and mussels are commonly consumed . The cuisine of Goa is influenced by its Hindu origins , four hundred years of Portuguese colonialism , and modern techniques. The bread is eaten with most meals . Frequent tourism in the region gives Goan food an international aspect . Brahmins belonging to Pancha Dravida are strict vegetarians
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