Indian food dishes in different regions of India

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.

Fusion cuisines and popular Indian desserts

Fusion cuisine in India

The interaction of different communities in the Indian diaspora with the indigenous cultures of their homes led to the creation of many fusion cuisines that blend aspects of Indian and foreign cuisine. These kitchens tend to adapt techniques seasoning and cooking Indian food abroad.

Indian Chinese cuisine
Indian Chinese cuisine originated in the 19th century among the Chinese community in Calcutta during the immigration of Chinese Hakka Canton (now Guangzhou) trying to escape the opium wars and political instability in the region . Upon exposure to local Indian food , they have incorporated a lot of spices and cooking techniques in their own kitchen , creating a unique fusion of Indian and Chinese cuisine . After 1947 , many immigrants fleeing political repression Cantonese under Mao Zedong, have opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. Although the Indian Chinese cuisine is heavily derived from traditional Chinese cuisine, it bears little resemblance to his Chinese counterpart . The dishes tend to be flavored with cumin , coriander and turmeric , which , with a few regional exceptions , are not traditionally associated with Chinese cuisine.  Chilli , ginger , garlic and yogurt are also frequently used in dishes .
Popular dishes include chicken Manchurian , chicken lollipop , chicken chili , Hakka noodles, Hunan chicken, fried rice and Sichuan. Soups like soup Manchow and sweet corn soup are very popular , while the famous desserts include ice cream on fried noodles with honey and pancakes date.
Indian cuisine Malaysia
Indian cuisine Malaysia
Singapore Indian cuisine
Singapore Indian Cuisine
Singapore Indian cuisine refers to food and beverages produced and consumed in Singapore, which are derived in whole or in part, of South Asian culinary traditions. The wide variety of Singapore food includes Indian food, which tends to be Tamil cuisine and local cuisine especially Tamil Muslim , although the North Indian food has become more visible recently. Indian dishes have become modified to varying degrees , after years of contact with other cultures Singapore, and in response to locally available and changing local tastes ingredients.
Anglo-Indian Cuisine
Anglo- Indian cuisine
Desserts

List of Indian sweets and desserts
Many Indian sweets and mithai , are fried foods with sugar, milk or condensed milk. Ingredients vary by region. In the eastern part of India , for example , most sweets are based on dairy products. See sections or articles on specific regional cuisines for their favorite types of candy .
Some common Indian sweets and desserts include:
Barfi : . An Indian sweet made ​​from milk powder cashews or pistachios ground , often served with a thin layer of edible silver foil as decoration
Chikki : . A sweet made ​​out of peanuts and molasses
Gulab jamun : . A dessert of fried milk balls soaked in sweet syrup as rose syrup or honey
Jalebi : fried shaped coil immersed in a sugar syrup paste, often taken with milk , tea , yogurt or lassi .
Mysore pak : A sweet dish of Karnataka, generous amounts of ghee ( clarified butter) , sugar and gram flour .
Kulfi : . Indian ice cream in a variety of flavors such as mango , saffron, cardamom or
Kheer : A sweet rice pudding , usually made ​​with rice and milk
Malpoa : A type of pancake made ​​from wheat or rice flour, fried and dipped in sugar syrup .
Rasgulla : a popular delicacy produced by the boiling of small balls of casein in sugar syrup .
Sandesh : . A base soft cheese kneaded with fine ground sugar and molasses
Shrikhand : A creamy dessert made of strained yoghurt , often served with dried fruits such as mangoes .
Kaju Katli : Similar to barfi mainly includes powder cashews with ghee , cardamom powder and sugar .
Rabri : Rabri is a condensed sweet dish made of milk made ​​by boiling the milk on low heat for a long time until it becomes dense and changes its color to pink . Sugar, spices and nuts are added for flavor . It is cooled and served as dessert.

Gatka performance in Baisakhi Mela 2013, New Delhi

Gatka performance in Baisakhi Mela 2013, New Delhi

http://www.youtube.com/watch?v=-e81-pc2yhg

Indian food and cuisine in Maharashta. Marathi Cuisine

Maharashtrian food (or Marathi ) cuisine is the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat , rice, jowar , Bajri , vegetables , lentils and fruit form important components of Maharashtrian diet . Popular dishes include puran polished ukdiche Modak and batata AMA .
Maharashtrian meals (mainly lunch and dinner in an Indian culinary tour) are served on a tray called thali . Each element of the food served on the thali has a specific place . The bhaaji is served in the plate on the right side while the chutney, koshimbir are served up in the left periphery of the circular plate . The papad bhaaji are served under the koshimbir with polished rice and served at the bottom of the closed circle of the hand of the dining room . The puran is served atop the inner concentric circle. The amti , Rassa is served in separate bowls placed on the right side of the dining room. The water is placed on the left side . Traditionally , food was eaten with the right hand rather than any cutlery.It is considered rude to use the left hand while eating .
Dishes based Maharashtrian food ( Nagpur ) are based on bread and rice :
Ghadichi Poli or chapati - flat unleavened bread made ​​from wheat , more common in urban areas .
Bhakri - bread made ​​from millets like jowar and bajra are part of their daily food in rural areas .
The bhaajis vegetable dishes are made ​​with a particular vegetable or combination of vegetables and requires the use of Goda masala , consisting essentially of a combination of onion , garlic, ginger, red chili powder , green peppers and mustard. Depending on the specific religious tradition caste or family , onion and garlic can not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India to refrain from eating onion and garlic for Chaturmas ( roughly equivalent to the monsoon season ) .
A particular variant of bhaaji is Rassa or curry. Vegetarians prepare Rassa or curry potato , tomato or caulifower core or fresh coconut and plenty of water to produce a soup as preparing bhaaji . Varan is nothing but plain dal , a common Indian lentil dish . Aamti variant of curry is usually made ​​of a stock lens (TUR) , flavored with Goda masala , tamarind or amshul , jaggery ( Gul ) and in some cases , and coconut . A masalas that gives Maharashtrian food its authentic flavor is Goda ( sweet ) or masala Kalaa (black) masala .
Non- vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood Sea. The taambda Kolhapuri Rassa ( Red Curry ) and Andhra Rassa (white curry) of chicken and mutton in the southern city of Kolhapur and varhadi Rassa or ( varhadi chicken curry ) the Vidarbha region are particularly well known in Maharashtra. The coastal regions of Konkan is famous for fish and seafood Sea.
An urban typical Maharashtrian lunch or dinner usually starts with Poli ( chapati ) , accompanied by one or more bhaaji ( s) ( cooked vegetables ) and koshimbir ( vegetable salad ) and parts (usually pickles, chutneys, papad or ( Poppadom ) ) . This is usually followed by a second course of varan ( lightly or preparation Daal unspiced ) aamti ( spicy Daal preparation ) or Rassa with rice. As with most of the Indian kitchen tours, however , each region and / or community has its own quirks , preferences and variations in the overview above.
Koshimbir is very common and healthy addition to the plate. Generally based on raw vegetables mixed with yogurt and ground roasted peanuts ( Danyache Kut ) . Raitas made ​​with different types of vegetables such as cucumbers or carrots are variants of koshimbir .
Appetizers or snacks



Shira


Kothimbir Wadi


Misal


sabudana Wada


Bakharwadi
There are plenty of snacks and side dishes in Maharashtrian cuisine. Some typical Maharashtrian dishes are:
Chivda : spicy rice flattened . It is also known as Bombay mix in foreign countries especially Britain .
Pohay : pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely offer his guest a Maharashtrian dish. During arranged marriages in Maharashtra, Kanda Pohe ( literal translation pohe prepared with onion ) is probably the dish served when the two families meet. It is so common that sometimes arranged marriage itself is known colloquially as " Kanda - pohay " . Other variations of the recipe are batata pohe (where potatoes diced are used instead of onion shreds ) . Other famous recipes made ​​with Pohe ( flattened rice ) are DADPE pohe , a mixture of raw Pohe grated fresh coconut , green chillies , ginger and lemon juice and kachche pohe , gross pohe with minimal embellishments of oil, red chili powder , salt and onion shreds unsauteed .
Upma or sanja or upeeth : This snack is similar to upma south of India. It is a thick porridge made ​​of semolina perked up with green peppers, onions and other spices .
Surali Wadi : chickpea flour rolls with a filling of coconut, coriander leaves and mustard .
Vada pav : Popular Maharashtrian "fast- food" dish consisting of fried mashed potato dumpling ( vada ) , eaten sandwich in a wheat bun ( VAP) . This is called Indian version of burger and is almost always accompanied by the famous red chutney made ​​from garlic and peppers, and fried chilles . Vada pav in its entirety is rarely home , especially because baking at home is not common .
Matar - usal - pav : It is a dish of peas curry with onions, green peppers and sometimes garlic. Its eaten with a western style raised bun or pav. Another form of Matar usal is made in the Konkan areas or Brahmins especially in Pune - which has a coconut juice , coriander, ginger, garlic and green cold ground together and then fried in a Phodni . Water and green peas are added and boiled until the peas are cooked and have absorbed the taste of all the condiments.
Misal Pav : Quintessentially from Kolhapur . This is made ​​from a mixture of curried lentils sprouts, topped with batata - bhaji , pohay , Chivda , farsaan , raw onions and tomatoes. In addition, some times eaten with yogurt . Usually the misal is served with a wheat bun .
Pav bhaji : This specialty dish from lanes of Mumbai crushed steamed vegetables ( mainly potatoes , peas, tomatoes, onions and green pepper ) cooked in spices and butter table. The mixture of vegetables served with deep fried soft bread wheat in butter and chopped onion . Sometimes cheese, paneer ( cottage cheese) are added.
Thalipeeth : A type of pancake. Usually spicy and is eaten with curd .
Zunka - Bhakar : An original recipe Maharashtrian chick pea flour eaten with Bhakri (flat bread made with either Bajri ( mil) or Jwari ( Millet )
Sabudana Khichadi : Stir sabudana ( sago pearls ) , a dish commonly eaten on days of religious fasting.
Khichdi : Made of rice and dal with mustard and onions to add flavor .
Bakarwadi : This spicy fried pastry is eaten as a snack tea time . Especially popular is that of Chitale Bandhu Mithaiwale in Pune.
Bhadang : spicy puffed rice .
Shira Semolina pudding
Chana daliche dheerde
[ 1 ] Ghavan .
UKAD
Kolhapuri Rassa pandhara misal and are some of the common and popular dishes across India
Maharashtrian cuisine as most Indian cuisines is laced with a lot of donuts. Some of them are
Kothimbir Vadi ( coriander ) mixed with chickpea flour and spices Maharashtrian . There are many variations of this dish some Deep Fried, some fried and some steamed .
" Kobi chya wadya " Cabbage rolls : Shredded cabbage in chick pea flour .
Kanda Bhaji : Onion Bhaji donuts , one of the most commonly consumed Maharashtrian dish . It is often sold by vendors Vada pav .
" Batata bhaji ": Deep fried potato coated fine soil in chickpea flour batter .
" Mirchi bhaji ": Deep Fried peppers. Some people prefer these coated chick pea flour batter .
"Alu wadi ": Colocasia rolled in chickpea flour leaves, steamed and fried .
Mung dal Wade
sabudana AMA
Surana chi wadi
Methi Wade made ​​with the leaves of the fenugreek plant
Vegetables and preparations lenses

" Amti " (Sweet and Sour Curry lenses , made with Tamarind and Jaggery )
Batatyachi Bhaji (preparations of potatoes)
Vangyache bharit Baingan Bharta ( Eggplant salad / eggplant )
Dalimbya ( Beans)
Farasbichi bhaji ( green beans )
Palkachi Takatli Bhaji (spinach cooked in buttermilk )
Kelphulachi Bhaji (banana / plantain flower)
Fansachi Bhaji (preparation Jacquier )
Walache Birdha
Meat preparations

Varhadi Rassa ( SAOJI curry)
SAOJI a special curry sauce is mainly used in the preparation of meat dishes. The juice is commonly used in the manufacture of chicken and mutton curry , but it can also be used to prepare vegetarian dishes with potatoes, paneer or soya pieces . Other sources of meat such as pork or beef can also be used . SAOJI chicken or mutton is popular for its spicy taste.
Other preparations non - vegetarians popular in Maharashtra include:
Kolhapuri Mutton Rassa Taambda [dead link] (red curry)
Andhra Mutton Kolhapuri Rassa [dead link] (white curry)
chicken Maratha
Mutton Maratha
Soups and consumed



Kadhi
In Indian cuisine soups are eaten with the main course. Some popular soups are :
Kadhi
Solkadhi - prepared from coconut milk and Kokam
Tomato Saar - Maharashtrian spicy tomato soup
Kokam Saarland - prepared from dried fruit Kokam ( Garcinia indica) soup
Varan - slightly spicy or not spicy plain daal lentils with split pigeon peas ( Toor dal )
Aamti
Katachi Aamti - Sweet and sour soup made from chickpeas or Chana dal
Seasonings

Lonche Ambyache (mango pickle )
Lonche Limbache (lemon pickle )
Lonche Awlyache (LBA pickle )
Lonche Mohoriche (mustard pickles )
Ambe - haladiche lonache ( fresh turmeric pickle )
Lonache Mirachiche ( Chilly Pickle )
Dangar
papad
Miragund
Sandage
Methamba
Thecha
Jams and jellies

Muramba ( A kind of preserve , fruit and palm sugar season )
Sakhramba (kind of turf , made ​​from sugar and seasonal fruits )
Sweets / Desserts



Two types of Tilgul , Maharashtrian sweet snack .
Puran Poli : It is one of the most popular soft point in the Maharashtrian cuisine. It is made ​​from palm sugar ( molasses or gur ) , yellow gram ( Chana ) dal flour, pain , cardamom powder and ghee (clarified butter). It is composed almost all festivals. A meal containing Puran policy is considered "heavy" by Marathi people .
Gulachi Poli : Made especially on Makar Sankranti in typical Brahmin households, Gulachi Poli is similar to Puran Poli heavy meal . It is made with a soft stuffing Jaggery / shredded mixed with toasted ground Til ( white sesame seeds ) and some gram flour , which was grilled with a lot of gold in pure ghee. The dish is done as a means Paratha stuffed roti is fried in pure ghee until crisp on both sides . The heavenly taste when eaten slightly warm with loads of ghee.
Modak : a Maharashtrian sweet typically steamed ( ukdiche modak ) . Modak is prepared during the Ganesha festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed god , as it is reportedly his favorite sweet .. Modak can also be fried with various sweet fillings .
Karanji : a fried dumpling with a filling of grated coconut sweetened with palm sugar and flavored with cardamom powder. It is also known as Kanavale . It is one of the popular sweets prepared for the celebration of Diwali .
Gulab Jaam : balls made ​​of dense milk ( Mava / Khava ) and bleached wheat flour fried in ghee (clarified butter) and then soaked in sugar syrup .
Shevaya chi Kheer : is prepared by cooking shevaya ( vermicelli ) in milk. The preparation is sweetened with jaggery or sugar, flavored with cardamom seeds and finally garnished with chopped nuts . Kheer is also made of rice , semolina and Dudhi ( white gourd ) .
Anarsa : It is made from soaked rice powder, sugar or palm sugar. The traditional process of creating the dough Anarsa could be tedious home of modern times, because it takes about 3 days. First the rice is soaked in water for 3 days - the water should be changed daily . After that, the rice must be dried slightly leaving slight moisture. Wet rice is then ground into a fine powder - powder retains moisture so even if powdery consistency , pressed with difficult time in your fist , it tends to retain shape. This is known as the pithi . After that, the pithi is mixed with fine ground sugar. If you started with 100g of dry rice ( before soaking ), then you need to take 100g of sugar in the soil. Mix the two together correctly and then with your hands, creating pieces of size cricket ball on this mixture. The moisture in the rice ensures the pieces retain the shape. This mixture can be stored for a long time at room temperature as long as it is sealed in an air tight container to prevent moisture from soaking the extra sugar . Whenever Anarsas must be prepared , mash half inch piece of banana and mix together a piece of size cricket ball . The banana provides sugar dissolves so be careful not to mix too many bananas. The batter should be very flexible while retaining shape . Small flat discs with about 2 inches in diameter are created by flattening a small ball of dough on a layer of poppy seeds - only on one side. These disks are fried with poppy coated side first into the hot ghee.
Chirota : Made by combination of RAWA (semolina and plain flour Maida
Jilbi : sweet chickpea flour fried in spiral shapes , then covered with sugar syrup.
Shankarpale : sweet flour fried in square / diamond ones.
Basundi : sweet dessert dense milk.
Gulachi polish is similar to puran polite but does not include Chana daal . The filling is made of grated palm sugar , cardamom powder and nutmeg powder .
Amras : Pulp / thick juice made ​​of mangoes with a little sugar if needed and milk at a time.
Shikran : An instant sweet dish made ​​from bananas , milk and sugar.
Shrikhand : sweet yogurt flavored with saffron, cardamom and nuts charoli .
Narali Bhaat : sweet rice made ​​with coconut with special aroma given by cardamom and cloves. This is the special dish for the festival of Narali Pornima which falls on the full moon day of the Hindu month of Shravan (August)
Ladu : It is famous sweet snack in Maharashtra mainly prepared for Diwali
By regions of Maharashtra

The cuisine of Maharashtra is largely influenced by the landscape , people and cultures in many areas. It is not only memorable for its subtle variety and strong flavors , but also because of the legendary hospitality of Maharashtrians . In wealthy homes , parties often begin in mid- day and at the end , when the sun turns towards the western horizon .
People are known for aesthetic presentation of the food , which adds additional attraction for the holidays. For example, in formal meals, it is a practice to sing sacred meal devote to God verses. The guests are seated on mats or red wooden seats and eat from silver or metal thalis and bowls placed on a raised ' chowrang "or a short decorative table. Rangolis or auspicious patterns of colored powder are drawn around the thali or chowrang . To avoid mixing flavors , each guest receives a bowl of saffron scented water to dip your fingers in before starting the next course . There is a specific order to serve snacks and sweets , curry and rice or rotis , and a person who does not know it is not considered well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes that customer satisfaction to be his true joy .
Mumbai
Mumbai, the capital of Maharashtra , is a cosmopolitan city and if we can find almost any type of food here . For example , Indian dishes like Dosa Gujarati thali or Udipi and international cuisine such as Chinese. Vada pav and Pav Bhaji can be considered specific dishes that come to Mumbai.
Konkan
Traditional cultures of coastal Konkan region are coconuts , mangoes , cashews , rice and a variety of legumes. The region is also developing a large amount of kokum , a sweet and sour fruit . It is used as acidifying agent in curries in place of tamarind or tomatoes . Kokum is also used alone to make a soup . Fish and seafood is available in Konkan in large varieties and abundance. All these ingredients find place in the traditional Konkani food . A typical meal Konkani , therefore, will fish curry served with rice . Those who are lacto -vegetarians will still rice as a staple food with vegetables and lentils . Popadams prepared from rice floor are also a specialty Konkani .
Southern Maharashtra
This region is rich in sugar cane fields , rice paddies and milk. Well-irrigated farms produce plump , juicy fruit and vegetables throughout the year.
In the winter months , the nuclei coconut cooked in sugar syrup and eaten with peanuts and fresh Chana is a popular dish . Winter is also a lot of milk and milk as typical candy basundi , masala milk shreekhand and kheer . This is a social event in these areas to go to the river for a picnic or row down the river to eat young roasted corn ( Hurda ) Indian millet ( jwari ) with hot Garic / cold chutney. Milk , nuts, rough bhakaris ( flatbread ) of jwari ( MIL), hot meat curries and chilli spiked snacks are favorite foods here .
Vidarbha
Vidarbha 's cuisine is usually spicier than the coastal and southern regions . The ingredients used are besan , or chickpea flour and ground peanuts .
Pune
Home Marathas , Pune is a historic city . The food of these communities is delicate, little developed and lacto- vegetarian. Puneri misal , thalipeeth , Puri Bhaji and Dalimbi usal are considered cheap but tasty and nutritious at the same time . However, since Pune is a major metropolitan city with diverse population , regional dishes from all parts of India and beyond is available in the city. Bakarwadi is another popular snack in Pune.
kolhapur
Kolhapur is famous for its spicy mutton curries its Mahalaxmi temple or palace. Popularly called " Matnacha Rassa " red-hot mutton dish is served with a white sauce dilute pungency . chapattis . A red chili sauce for mutton curry is popular for those who like hot curries .. Kolhapuri misal is one of the spiciest dish.Kolhapuri " Pandhar Rassa " is a popular dish in Kolhapur containing bone mass which is very rich in calcium.
Aurangabad
Due to the long Islamic Moghul rule in the region , cooking Auguranbad was strongly influenced by the method of North Indian cooking. Aurangabad food is like Moghlai or Hyderabadi food, with pulaos and fragrant biryanis . Meat cooked with spices and fresh herbs is a specialty , as well as tasty treats .
Nagpur
Nagpur inherits a glorious and rich history and diverse cultural influences has boomed in recent times as a culinary city. There are exceptional cases, curries and sweets pulaos to pamper avid eaters. The food is generally spicy, with a good amount of ghee and peanuts , dried copra and dal are often the basis of flavors. Nagpur is also famous for its non-veg preparations known as SAOJI , which are generally made preparations with the spices cloves pepper paste instead of red chilli powder .
Solapur
The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh and Karnataka. The most popular dish is Shengachi policies or peanut bread, which is sweet bread or policies as Puran Poli. Another popular element to accompany many dishes are peanut chutney or spicy mixture of crushed peanuts , salt, chili powder and other spices. Solapur is one of the largest growers of Jowar in India , one can enjoy the bread crisp Jowar . Solapur is also famous for its " Khara sheep" ( Mutton Achar ) or goat curry salt .
Jalgoan

Jalgoan is known as the area of ​​banana and sugar cane. Popular dishes include Shevanchi Bhaji , wange bharit ( Baingan Barthaor aubergine / eggplant roasted preparation) Udchali dal also known as " Ghute " ( Urid Daal ) Bharleli wangi ( Stuffed Eggplant ) Thecha ( Mix garlic and green peppers ) to accompany many dishes, Bhakari ( white millet flat bread ) and place of spicy mutton.This is known for its wide variety of Papads including Papads of Jowar , UDID , Nagli ( Nachani ), rice, potatoes land etc. in this region, people prepare a snack that translates " wheat flakes " . Aubergine (eggplant / aubergine ) is the main crop in the area here and is therefore widely used in regular meals and special occasion meals . The majority of the population in the district belongs to the community of peasant named Leva Patil (eg Dhake ) and so their traditional food is very simple.
Delights Festival

Maharashtrians celebrate their festivals with characteristic fervor and food forms an integral part of the celebrations .
Sweets are identified with certain festivals :
Diwali
Diwali inspires a variety of appetizing preparations as Karanji , Chakli , kadboli , anarasa , shankarpali , chirota , shev , chivda and varieties of ladoos like Dink ladoo , ladoo Besançon , shingdana ladoo , Rava ladoo , and so on are consumed in households Maharashtrian by children and adults. Diwali is considered one of the most favorable festivals in Maharashtra.
Ganesh Chaturthi
The most delicious during Ganesh Chaturthi are modak offers small rice or wheat flour dumplings stuffed with coconut and palm sugar . They are best when served with melted butter.
Mahashivratri
Marathi Hindu people hold fast that day . The fast food that day includes chutney prepared with fruit pulp kavath ( Limonia ) .
Holi
In this day of the Spring Festival , people enjoy a puran polite , soft , stuffed chappati in Channa dal and refined flour ( maida ) , served warm with clarified butter or a bowl of milk or coconut milk sweentened .
Other delicacies prepared exclusively for the holidays are shrikand , Motichur ladoo , basundi and kheer .
fast food
Many people Marathi Hindus hold as Ekadashi day in honor of Lord Vishnu or his avatars Chaturthi in honor of Ganesh on Monday in honor of Shiva , or Saturday in honor of Maruti or Saturn . Only certain types of foods are allowed to be eaten. These include milk and dairy products, fruits , sago ( sabudana ) , potatoes , nuts such as peanuts, sweet potatoes red purple ( called ratali Marathi ) and varyache tandul ( Shama millet ) . Thus, calorie and carbohydrate fasting menu can be prepared by choosing from the items listed above. Popular dishes include fasting sabudana Khichadi or peanut soup ( danyachi amti ) . Peanuts and most starches "allowed" to fasting as sago or potatoes come from outside India.

Cuisines and foods in different parts of the world

Cuisine ( from French cuisine , " cooking , cooking , cooking " , ultimately from Latin coquere , " cook " ) is a characteristic style of cooking traditions and practices , often associated with a specific culture. Kitchens are often named after the regions or geographical areas in which they arise . A kitchen is primarily influenced by the ingredients that are available locally or through trade. Religious dietary laws , such as the dietary laws of Islam and the Jewish dietary laws , can also exert a strong influence on the cuisine. Regional food preparation traditions , customs and ingredients often combine to create dishes unique to a particular region

Kitchen can say that the food and methods of preparation of traditional foods to a region or population . [2 ] The main factors shaping a cuisine are climate, which largely determines the raw materials which are indigenous , available economic conditions , which affect trade and can affect food distribution , imports and exports, and religiosity or sumptuary laws , under which certain foods are required or proscribed .
Climate also affects the supply of fuel for cooking , a method of preparation of the common Chinese food cut food into small pieces to cook foods quickly and conserve firewood and charcoal rare woods . Canned winter consumption by smoking, drying , and pickling have remained significant in world cuisines for their altered gustatory properties even if these conservation techniques are not strictly necessary for the maintenance of an adequate food supply .
New cuisines continue to evolve to the present day . An example is the fusion cuisine , which combines elements of various culinary traditions while not being categorized by any one style of cooking , and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s .
Regional cuisines

Cuisine ( de la cuisine française , " la cuisine, la cuisson , la cuisine " , en fin de compte de coquere latine, " cuisinier " ) est un style caractéristique des traditions et pratiques culinaires , souvent associée à une culture spécifique . Les cuisines sont souvent nommés d'après les régions ou zones géographiques où ils surviennent . Une cuisine est principalement influencée par les ingrédients qui sont disponibles localement ou par le commerce. Lois diététiques religieuses, telles que les lois alimentaires de l'islam et les lois alimentaires juives , peuvent aussi exercer une forte influence sur la cuisine . Les traditions régionales de préparation des aliments , les coutumes et les ingrédients se combinent souvent pour créer des plats uniques à une région particulière

Cuisine peut dire que la nourriture et les méthodes de préparation des aliments traditionnels à une région ou d'une population . [2] Les principaux facteurs qui façonnent une cuisine sont le climat , qui détermine largement les matières premières qui sont, conditions indigènes disponibles économiques, qui affectent le commerce et peuvent affecter la distribution alimentaire , les importations et les exportations, et la religiosité ou somptuaire lois , en vertu de laquelle certains aliments sont nécessaire ou interdit .
Climatique affecte également la fourniture de combustible pour la cuisine , une méthode de préparation de la coupe nourriture chinoise nourriture commune en petits morceaux à cuire les aliments rapidement et de conserver le bois de chauffage et le charbon de bois rares . Consommation d'hiver conserve par fumage, séchage , et de décapage sont restés significatifs dans les cuisines du monde pour leurs propriétés gustatives altérées même si ces techniques de conservation ne sont pas strictement nécessaires pour le maintien d'un approvisionnement alimentaire suffisant .
Nouvelles cuisines continuent d'évoluer jusqu'à nos jours . Un exemple est la cuisine fusion, qui combine des éléments de diverses traditions culinaires tout en n'étant pas classés par tout un style de cuisine , et se réfère généralement à des innovations dans de nombreuses cuisines du restaurant contemporain depuis les années 1970 .
Cuisines régionales [



Certains articles de cuisine
Cuisines du monde peut être divisé en différentes régions basées sur l'utilisation commune des principales denrées alimentaires , notamment les céréales, les produits et les graisses de cuisson. Cuisines régionales peuvent varier en fonction de la disponibilité alimentaire et le commerce , les traditions culinaires et les pratiques et les différences culturelles . Par exemple, en Amérique centrale et du Sud , le maïs (maïs) , à la fois frais et séchés , est un aliment de base . En Europe du Nord , le blé , le seigle et les graisses animales prédominent , tandis que dans le sud de l'Europe huile d'olive est omniprésente et le riz est plus répandue . En Italie, la cuisine du Nord avec le beurre et le riz, qui contraste avec le sud, avec ses pâtes de blé et d'huile d'olive. Chine elle-même peut être divisée en régions et les régions de nouilles de riz et de pain . Tout au long du Moyen-Orient et de la Méditerranée il ya un fil commun marquant l'utilisation d'agneau, huile d'olive, les citrons , les poivrons et le riz. Végétarisme pratiqué dans beaucoup de l'Inde a fait impulsions ( récoltées uniquement pour les cultures de semences sèches) comme les pois chiches et aussi important que le blé ou les lentilles de riz. De l'Inde à l'Indonésie l'utilisation des épices est caractéristique ; noix de coco et fruits de mer sont utilisés dans toute la région à la fois comme nourriture et comme assaisonnement .


Some kitchen items
Cuisines of the world can be divided into different regions based on the common use of major foodstuffs , including cereals , products and cooking fats . Regional cuisines may vary depending on food availability and trade, cooking traditions and practices and cultural differences. For example, in Central and South America , corn (maize) , both fresh and dried , is a staple . In northern Europe , wheat , rye and animal fats predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent . In Italy, the Northern cuisine with butter and rice, which contrasts with the south, with its wheat pasta and olive oil. China itself can be divided into regions and regions of rice noodles and bread. Throughout the Middle East and the Mediterranean there is a common thread marking the use of lamb , olive oil , lemons , peppers and rice. Vegetarianism practiced in much of India has made pulses ( harvested solely for the dry seed crops) such as chickpeas and as important as wheat or rice lenses. From India to Indonesia the use of spices is characteristic ; coconut and seafood are used throughout the region both as food and as a seasoning .

Different regional cuisines in different parts of India

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"

Food Tours, Cooking classes and Adventure Tours in India

Food Tours, Cooking classes and Adventure Tours in India

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