Cuisine
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Andaman & Nicobar Islands is a melting pot of Indian Culture. This is even reflected in the food & Cuisine of the local people of these Islands.
The traditional cuisine of the island was, naturally, based around the food available locally. Sea food like lobster, prawn and several other sea-fish dishes constitute the principle cuisine of Andaman and Nicobar islands.
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Andhra Pradesh is famous for its hot and spicy cuisine along with its rich cultural heritage. The cuisine of Andhra Pradesh includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence. Out of these two cuisines, the former one is more hot and spicy. The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices.
Every meal...
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Rice beer is a famous beverage of Arunachal Pradesh as an alcoholic drink. There are different varieties of rice beer with different flavours.
Thukpa is another traditional dish common among "monpa" a tribe of Arunachal.
The staple food is rice along with fish, meat and lots of green vegetables. Different varieties of rice are available. Lettuce is the most common and preferred vegetable of all,...
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Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a mixture of different indigenous styles with considerable regional variations and some external influences. It is characterized by very little use of spices but strong flavors due mainly to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds...
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Bihari cuisine is eaten mainly in Bihar, Eastern Uttar Pradesh, Pakistan, Bangladesh, Nepal, Mauritius, Fiji, Guyana, and Trinidad and Tobago as these are they places where [[Bihari people|Bihar••• presence. Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products...
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A visit to Chandigarh is incomplete without tasting its mouth-watering and lip-smacking delicacies. The people of the city are all-time food lovers, who prefer exotic preparations with lots of spices. As in any other place of Punjab, the traditional food of Chandigarh is spicy and makes use of oil and ghee to a considerably higher extent. There are no intricate marinades or exotic sauces, but an...
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Chattisgarh, the newly created state carved out from the state of Madhya Pradesh has been able to carve out an identity of its own even within a short duration of its existence as a separate identity. Chattisgarh, flanked by the Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Jharkhand and Uttar Pradesh have imbibed some elements from its neighboring states, but inspite of that has been able...
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The food in Dadra and Nagar Haveli is very strongly influenced by neighbouring state Gujarat. Almost always strictly vegetarian, Gujarati cuisine is unlike any other Indian cuisine. The difference lies in the unusual blending of the sweet with the salty into a harmonious whole. The grand spread of Gujarati cuisine can be glimpsed and savoured in the very popular "Gujarati Thali".
The local tribal...
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Daman and Diu is much influenced by Gujarat due to its nearness. The cuisine of Daman and Diu is interesting. The Papri of the region is famous. Papri is nothing but boiled, salty and sweet peas. The streets of Daman have bars that sell beer, scotch whisky and feni. Tody is also found in abundance. The Octobers are the times when crabs and lobsters form a part of the cuisine. The region also...
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Everyone in Delhi loves eating. When people in Bombay and Bangalore are either partying or drinking, Delhites are, you guessed it, eating.
Walk into any wedding, party or social occasion and you will see huge tables groaning under an astonishing array of mouthwatering – and sometimes nose-watering too – dishes emanating exquisite aromas and fragrance. Usually, in the Delhi social scene, a...
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Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani...
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Gujarati cuisine refers to the cuisine of the Gujaratis from India, who are predominant in western-India. It is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor...
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Simplicity is the key word when it boils down to eating and drinking for the Harayanavis, essentially living in rural areas. The 2-meal a day routine is followed in rural areas with the afternoon hunger pangs being put to rest in the fields.
That’s for the villagers; they don’t eat breakfast and go straight to lunch which consists of loaves made from flour (either bajra, wheat or gram) with salt...
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The Cuisine of Himachal Pradesh – the north Indian state lying at the foothills of the Himalayas – boasts of a uniqueness of its own. Influence of the neighboring lands of Punjab and Tibet is clearly evident in the Himachal cuisine. Besides, the geographical and climatic conditions of the state have a strong effect on the dishes of Himachal Pradesh and the way they are prepared. The day-to-day...
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Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North...
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Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food. All preparation except the picles and festive ones are low on oil and spices.
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The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari...
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The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Since many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat.
For over 2000 years...
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The cuisine in Madhya Pradesh varies from region to region. The north and west are mainly wheat-and-meat based, while the wetter south and east are rice and fish dominated.
Gwalior and Indore abound in milk and milk-based preparations. Bhopal produces exquisite meat and fish dishes, of which the spicy rogan josh, delicious korma, luscious keema, all-season favourite biryani pilaf and succulent...
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Maharashtrian (or Marathi) cuisine is cuisine of 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, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak and batata wada.
The people of Maharashtra regard their food...
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