Cuisines of India
Cuisines of India have always attracted people from all over the
world. India the land of spices has always had a reputation of
producing the best cuisines in the world. Tourists coming to the
country strongly vouch for this fact once they return their native
places, as the taste of the food refuses to go.
North Indian Cuisine
North Indian cuisine is almost the haven for delectable foods. The fare includes extremely spicy food with chapattis, parathas, variety of dals, vegetables with yogurt, paneer, and pickles forming the main items on the menu. The deserts of north India are also popular with the common favourites being sweets made out of paneer, milk and ghee. Lassi and Nimbu Pani are some of the popular drinks of the northern part of India. Tandoori chicken is also a favourite with all Indians, irrespective of the regions of India they may belong to. The north Indian cuisines follow some of the main schools of cooking like Punjabi, Kashmiri and Lucknavi.
East Indian Cuisine
The eastern part of India - West Bengal, Orissa and Assam follow three different types of cuisines. Fish and Rice are immensely popular and are often considered the main staple diet of these states. Bengalis are reputed for their taste in food and fantastic culinary skills. The cooking is mostly done with the medium of mustard oil instead of a generous dose of ghee. The dishes are usually high on spices and ‘panchfuran’ - a combination of five main spices of cumin seeds, fenugreek, mustard, nigella and fennel. The region is famous for the famous ‘mishti doi’ or sweet curd and ‘roshogolla’, a very popular type of sweet. Both vegetarian and non vegetarian foods from this part of India are tasty and delicious.
West Indian Cuisine
West Indian cuisine follows the Konkani, Goan, Maharashtrian and Parsi schools of cooking. Gujarati fare predominantly consists of vegetarian fare with some typical dishes like khandvi and kadhi rice. A Thali preparation consists of some of the most important dishes like rice, roti, papad, daal and sabzi. Most of the dishes though high on spices are sweet and sour. A dhokla is also a huge favourite of the Indians spread out all over the world. Maharashtrian food consists of fish, coconuts and peanuts. Goan fare includes a lot of dishes that go high on prawns, lobsters, fishes and crabs more than meat. They are cooked in really spicy medium like hot garlic sauce and or red sauce. Parsis use a lot of meat and rice in their food.
South Indian Cuisine
The south Indian cuisines, also quite popular all over India,
primarily consists of dhosa, idly sambhar dal and rasam. Hyderabad
offers some of the best known biriyanis. The chutneys of the south
are also popular and are made out of tomato, rice, tamarind, peanuts
and other ingredients. The cooking medium is coconut oil. Coffee is
more preferred in south than tea. Most importantly the south Indian
cuisine is served on a banana leaf and often the size of the leaf
decides and reveals the financial status of the family serving the
food. Payasam is also a famous dessert dish. Vadas are popular and
make ideal snacks during teatime or snacks.
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