Cuisines of India

Rajasthani cooking was influenced by the war-like lifestyle of the Rajput and Brahmin inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food. Each region in India has its own traditional dishes and specialities. In the royal kitchens of Rajasthan, as well as most other states, food of Rajasthan is a very serious business and raised to the level of an art-form. Rajasthani cooking was influenced by the war -like lifestyle of its inhabitants and the availability of ingredients in this region.
Sikkimese cuisine is one of the popular cuisines coming from North-East India. Sikkimese are traditionally rice eaters. Sikkim has a blend of cultures and traditions of Nepal, India, Bhutan and Tibet. So, does the cuisine of this state. The bizarre combination of various cuisines has resulted into one specific cuisine, which is now called as cuisine of Sikkim. Today, Sikkim boasts of its own dietary culture that comprises of different food habits and some special recipes. These recipes and habits have emerged with the traditional wisdom and experiments of generations. The traditional food of Sikkim, is gaining popularity among the masses. In the present day, Sikkimese cuisine has entered the kitchens of the world.
Like all other South Indian states, Tamil Nadu is also known for a wide variety of delicious food both for the vegetarians as well as the non-vegetarians. Grains, lentils, rice and vegetables are the main ingredients of the traditional foods of Tamil Nadu. Spices add flavor and give a distinctive taste to the Tamil cuisines. Some of the most common and popular dishes of the region are idly, dosai, vada, pongal and Uppuma. Coconut chutney and sambhar invariably form a part of most of the Tamil dishes. .
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Central-South Asia and Northern India), and the cooking patterns of the state are similar to those of Central Asia, the Middle East, and the rest of Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes. Uttar Pradesh has been greatly influenced by Mughal cooking techniques.
Regarded as one of the most beautiful states of India, Uttaranchal possesses a wide food culture too. The varied fairs and festivals gives you the opportunity to try the varied cuisines of Uttaranchal. Also the colorful culture of the state has paved the way for making different types of dishes each having a significance of its own. Since the state is endowed with extensive growth of vegetation, hence natural ingredients are widely used in making different types of Uttaranchal Cuisines. Best Cuisines of Uttaranchal The other popular cuisines of Uttaranchal are-- 'Aloo ke Gutke', 'Kumaoni Raita', 'Kappa', 'Gahat ki Dal', 'Aloo Dal Pakora'. The people of the state usually prefer vegetarian dishes which are mostly prepared fro milk or milk based products.
Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian states of Tripura and West Bengal and the independent country of Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with the likes of French and Italian cuisine in structure. Historical influences