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INDIAN REGIONAL CUISINE

IT IS TRUE OF INDIAN

CUISINE THAT IS FAMOUS FOR ITS DELICIOUS TASTE, ITS ELABORATE & RICH MEAT PREPARATION & ON THE OTHER

HAND FOR THE SIMPLE & EXOTICVEGETARIAN PREPARATION. EVERY RELIGION OF

INDIAN CUISINE HAS A PARTICULAR STYLE OF COOKING.

NORTH INDIAN CUISINE= THE NORTH INDIAN CUISINE IS VARY

FAMOUS IN INDIA & ABORD,ALSO FOR THEIREXOTIC FLAVOUR & STYLE OF

COOKING.NORTH INDIAN CUISINE BASICALLY INCLUDES,UTTAR PRADESH & PUNJAB

REGION,FOR THEIR EXOTIC PREPARATION.OTHERS ARE

KASHMIR CUISINE=TRADITIONALLY KASHMIR COOKING IS

CALLED WAZAWAN AND COMPRISES MOSTLY NON VEGETARIAN DISHES.IT IS RICH &

TASRE &WONDERFUL UNIQUE FLAVOUR.THE KASHMIRI CUISINE IS MAINLY DEVIDED INTO

TWO MAIN COMMUNITIES, a) KASHMIRI MUSHLIMS b)KASHMIRI PANDITS.KASHMIRI PANDITS

ARE NON VEGETARIANBUTTHEY DO NOT USE ONION , GARLIC, IN THEIR TRADITIONAL

DISHES.KASHMIRI MUSHLIMS ARE BASICALLY NON-VEGETARIAN.THE VMOST FAMOUS

INGREDIENTS IN KASHMIRI CUISINE IS CUDR, & HING.THEY USE CURD IN ALMOST ALL

PREPARATION EXCEPTB CERTAIN KABABS.CURD HELPS TO REDUCE THE SPICYNESS,

&GIVE THE SMOOTH CREAMY CONSISTANCY.LOCALLY GROWN VARIETIES OF RICES ARE

EXTENCIVELY USED TO MAGOR RICE PREPARATION.ALL THE DISHES ARE BUILD AROUND THE

MAIN COURSES OF RICE.LOTUS STEM IS ALSO A IMPORTANT INGREDIENTS FOR THEIR

PREPARATION.HERVESTED LOCAL MUSHROOM ARE ALSO BE EXTENCIVELY USED IN KASHMIRI

CUISINE.FRESH FRESH NIS ALSO VERY FAMOUS FOR THEIR CUISINE.SMOKED MEAT , DRIED

FISH IS ALSO THE CORE INGREDIENTS IN KASHMIR CUISINE.

SPECIALITY ITEMS=a)

DHANIWAL KORMA=MEAT COOKED GENTLY IN YOGERT,& FLAVOURED WITHCORRIENDER

LEAFE., & SERVED WITH PLAIN RICE. b)ROGANJOSH=MEAT

COOKEDGENTLY WITH WHOLE GARAM MASALA, GINGER,FENNEL,VINIGER , & LOTS OF RED

CHILLI.ACTUALLY ROGAN IS A BULK OF A TREE,WHICH IS FRIED TO GIVE THE RED COLOUR

OF THE MEAT PREPARATION. c)RAJMA GOGJI=THIS

IS RED KIDNEY BEAN COOKED WITH TURNIPS. IT IS APERFECT DISH FOR COLD DAYS.BEANS

IS COOKED AND SAUTE WITH VARIES MASALA LIFE FENNEL, GINGER, KASHMIRI RED

CHILLI, ALONG WITH FRIED ONION RINGS.

PUNJABI CUISINE= FOOD OF PUNJAB IS VERY RICH TASTE.BASICALLY TANDOORI ITEMS ARE

VERY FAMOUS IN PUNJABI CUISINE.THE TANDOOR IS USED FOR COOKINGALL BREADS LIKE

ROTI, NAAN, PARATHA. AND COOKING FOR NON VEG ITEM LIKE TANDOORI CHICKEN,

TANDOORI ALOO ETC.THE FOOD OF PUNJAB USUALY HAVE A THICK CREAM CONSISTANCY,

THEY USE DESI-GHEE IN ALMOST ALL PREPARATION.THEY USE PANNER, CREAM,CURD, TO

MOST OF THE DELICIOUS DISHES.MAIZE FLOUR, MUSTERD, USED TO MAKE FAMOUS VEG

DISHES,LIKE MAKKI-KI-ROTI,SARSSO-KA-SAAG.

SPECIALITY ITEM=a)

KADHI=IT IS ASTEW MADE BY YOGERT &CHICK-PEA FLOUR AND VARIOUS

FLAVOURINGS FILLED WITH DUMPLING MADE BY GRAM FLOUR. b) BAIGAN KA BHARTA=SMOKED AUBERGINE DELICACY COOKED WITH ONION

& TOMATO.C)SARSOO-KA-SAAG= MUSTERD LEAVES COOKED WITH SPINACHE, GREEN

CHILLI , AND GINGER & COOKED & AGAIN COOKED INBUTTER, FOR A LONG TIME

ON SLOW FIRE. d)DAL MAKHANI=A RICH

LENTIL PREPARATION AUTHANTICALLY MADE OF RAJMA,URAD &CHANA DAL,& ENRICHED

WITH BUTTER. e)MURG MAKHANI=TANDOORI

CHICKEN IN TOMATO BASED RICH GRAVY WHICH IS ENRICHED BY ADDITION OF

CASHEWNUT,CREAM,&BUTTER.

UTTER PRADESH=THE CUISINE OF UTTER PRADESH IS

MAINLY INFLUENCE BY ITS DIFFEARENT CITIES, SEASON & AVAILABILITY OF RAW INGREDIENTS.AVAREGE

CUISINE INVOLVE ARROUND THE SIMPLE VEGETARIAN DISHES,BUT FRIED FOOD ITEMS ARE

ALSO VERY POPULARLIKE KACHURI AND

POORI.THE TYPE OF FOOD VARIES FROM REGION TO REGION.IN MATHURA THEY HAVE USE

LOTS OF GHEE AND MILK IN THEIR MAXIMUM PREPARATION.THE WORD “DUM-PHUKT”STYLE OF

COOKING IS ALSO FROM THIS REGION.

SPECIALITY ITEM=a)JAL-JEERA=A DRINK USE AS A REFRESHER TO MADE BY

FLAVOURING WATER WITH JEERA POWDER &MINT LEAVES,TAMARIND JUICE,& OTHER

INGREDIENTS. b) SHAMI KABAB=CONSIDER

THE NATIONL KABAB OF” AWADH” BASICALLY PREPARED FROM MINCED MEAT. THE KABAB ARE

ROLLED & FILLED WITH SPICY MASALA WITH GREEN MANGO ,& SHALLOW FRY ON

TAWA .c)Murg wajid ali=A TRIBUTE TO

AWADH BEST KNOWN NAWAB WAJID ALI SHAH.THIS DELICACYIS A SAFFRON FLAVOURED

CHICKEN BREAST WHICH XCOOKED IN KHOYA MASALA & COOKED IN RICH ALMOND GRAVY. D) ROOMALI ROTI=IT IS A FAMOUS BREAD,THAT IS FINE,SOFT,LAGE. IT IS

COOKED ON IRON GRIDDLE.

SOUTH INDIAN CUISINE=

A) ANDHRA CUISINE=THE PEOPLE OF THIS REGION ARE

PREDOMINATELY MUSLIM AND HINDU.THE HYDREBADI MUSLIM GOT THERE FOOD HABITS FROM

THE MUGHALS WHILE THE HIMDUS HAVE THEIR OWN TRADITION.THE CUISINE OF ANDRA

PRADESH IS FAMOUS FOR THEIR SPICES AND HOTTEST FLAVOUR.THE MUSLIMCOMMUNITY

PREFER RED MEATS,AND ALL THEIR GRAVIES ARE MADE UP OF RICH INGREDIENTS ONE OF

THE MOST CHARECTERESTICS FEATURES OF THE CUISINE IS THE USE OF TAMARIND AS AN

SOURING INGREDIENTS. THE ANDRA FOOD IS VERY SPICY AND THE CUISINE IS LARGELY VEGETARIAN WITH ONLY THE COASTAL AREA SHOWING A MARKET

PREFERANCES FOR SEA FOOD.TRADITIONALY THE ANDHRA FOOD IS SERVED ON A CLEAN

BANANA LEAF.BIRIYANI CLOSELY ASSOCIATED WITH HYDRABADI CUISINE.FISH & PRAWN

ARE PREPARED WITH GROUND PAPER

&EATEN WITH RICEDOSA &UPPMA ARE VERY COMMON CUISINE IN ANDRA

PRADESH.

SPECIALITY ITEM=A)ULLIVISHAKA

KODI VAPUDU=IT IS A DRY PREPARATION ON WHICH CHICKEN&CHICKENLIVER IS

ROASTED WITH BROWN ONION, CURRY LEAFS,GINGER, GARLIC , AND SPICES,. IT IS

RADDISH BROWN IN COLOUR. b) PUTUSU=THIS

IS A THICK SOUP MADE UP OF TAMARIND &SPICES, TEMPERED AND THICKEND WITH

RICE FLOUR.C)CHARU=IT IS A CLEARD TEMPERED LENTIL SOUP. d)PESSARATTU=A RICE PANCAKE

WHICH IS THE FILLINGS OF SAMOLINA& ONION . THE PANCAKE IS MADE BY

THE FERMANTED GREEN GRAM.

KARNATAKA CUISINE=IT IS THE SPICY REGION WHICH PRODUCE

THE BEST CARDAMOM AND BLACKPEPPER.

COORG=ONE OF THE REGION OF KARNATAKA,

COORG IS QUITE DIFFEARENT FROM REST OF THE STSTE, AND FAMOUS FOR ITS EXOTIC

CUISINE.COORG IS PERHAPS THEC ONLY REGION WHO SERVE NON VEGETARIAN FOOD,FOR

THEIR MARRIAGE CEREMONY AND TRADITIONAL FESTIVAL.THE CULINARY ART OF COORG IS

NOTED FOR ITS APPETISING TASTE,& SMELL.THEY USE LOTS OF GHEE WHICH SUITS

THE COLD CLIMATE MEAT,PORK, MUTTON,CHICKEN, OR FISH,CUT INTO SMALL PICESS AND

MAKE INTO A NOURISHING CURRY SEASONED

WITH LIME , MANGO ETC.

MANGALORE=MANGALORE

IS A REGION OF VARIETY OF IDLE,DOSA ETC.THEY USE LOTS OF VEGETABLE TO THEIR

MOST OF THE PREPARATION.IN THIS REGION ITS FAMOUS FOR THEIR USES OF LOTS OF

SPICES,COCONUT MILK.THEY ALSO EAT CHICKEN, LAMB,WHICH IS BASAICALLY COOKED IN

COCONUT MILK.

SPECIALITY ITEM=a) KUDUTA SAAR=ALSO KNOWN AS HORSE GRAM RASAM IS A DARK BROWN COLOUR

THIN SOUP , SOURING GIVEN BY Tamarind. b)KARI

GASSI=IT IS AN MANGOLIAN CHICKEN CURRY , RADISH BROWN IN COLOUR , SPICY

THIN GRAVY,PREPARED WITH A PASTE OF

COCONUT, RED CHILLI,CORRIENDER SEEDS,PEPPER CORN,GARLIC, CUMIN SEEDS.

TAMILNADU CUISINE=RICE IS THE KING OF THE GRAINSIN

THIS STATE.NO MEAL IS POSSIBLE WITHOUT IS

MAKING AN APPEARANCE IN ONE FROM THE

OTHER.DOSA & IDLY IS ALSO THE FAMOUS

ITEM FROM THIS ERGION.RICE, SAMBER, CURD ARE THE MAIN VEGETARIAN ITEMS FROM

THIS REGION.TAMILNADU CUISINE IS ALSO FAMOUS FOR THEIR NON- VEGETARIAN

ITEM.CHICKEN , MEAT, FISH ARE USED IN MAXIMAM PREPARATION. BASICALLY THE FOOD

IS SERVED IN A PARTICULAR THALI WITH ATTRACTIVE DECORATION. SPICES AND MASALAS

ARE EXTENSIVELY USEC IN TAMILNADU CUISINE.

SPECIALITY ITEM=a)IDLE= IT IS A STEAMED PUDDING, MADE BY

FERMANTED URAD DAL & BOILED RICE.SERVED WITH COCONUT CHUTNEY & SABER.

B) KANCHIPURAM IDLE=IT IS A FAMOUS

STEAMED SAVOURY CAKE MADE BY

FERMANTED MUNG DAL AND

RICE, FLAVOURED WITH CUMIN,PEPPER,GINGER.C)SAMBA SADDAM=BOILED RICE FLAVOURED WITH CRUSHED JEERA,PEPPER

CORN,GREEN CHILLI, CASHEWNUT,AND CURRY LEAVES.

KERALA CUISINE=THE CUISINE OF THIS REGION IS VERY HOT AND SPICY .FOOD IS TRADITIONALLY

EATEN BY HAND & SERVED ON A BANANA LEAVES.THIS REGIONB IS FAMOUS FOR THEIR

SWEET PREPARATION LIKE PACADI, & PAYASAM.WHICH IS BASICALLYBASED ON MILK,

COCONUT MILK, BANANA.THIS REGION IS ALSO USED THE VARIETIES TYPES OF GROUND

SPICES.SEVERAL SOUPS ARE PREPARED BY USING RICE & DAL.IDLE , DOSA ARE VAQRY

COMMON FOR THEIR COMMON BREAKFAST ACCOMPANIED WITH COCONUT CHUTNEY.

SPECIALITY ITEM=A)APPAM= IT IS A SOFT PAN CAKE MADE FROM FERMANTED RICE.IT IS GENARELLY CONSUMED BY VEGETABLE AND MUTTON

STEW, GARNISHED WITH CURRY LEAVES.B)PUTTU=A

TYPE OF STEAMED CAKE MADE FROM RICE,

FLOUR, AND STEAMED IN METAL CYLINDER.C) MEEN

CURRY=A THIN STEW OF FISH,TEMPERED WITH CURRY LEAVES,GREEN CHILLY , GINGER,

GARLIC, AND SOURED WITH TAMARIND.D) THORAN=BEANS

SAUTE WITH ONION,GARLIC,CUMIN & TARMARIC,ADDED WITH GRATED COCONUT,

TEMPERED WITH MUSTERD SEEDS,CURRY LEAVES,DRIED RED CHILLY & FRIED URED

DAL.IT IS A COMPLETE DRY PREPARATION.

MUGLAI

CUISINE=AT FIRST INDIA HAVE NO GRAPES,MELONS,NO ICE AND NO BREADS,OR NO COOKED

FOODS.IMPERIOR BABAR WAS THE KEEN OBSERVER OF THE PLANT& ANIMALS,OF HIS NEW

COUNTRY.THE GREAT EMPERIOR AKBAR DID NOT LIKE MEAT.IN FACT HE WAS A

VEGETARIAN.ABUL-FASAL HIS FAMOUS BOOK CALLED AIN –E – AKBARI WAS WRITTEN THAT

THERE TYPES OF DISHES WERE DESCRIBED AS BEING COOKED IN THE MUGAL KITCHEN. THE

FIRST OF THESE WAS ENTIERLY CONSIDERED OF VEGETARIAN DISHES, LIKE RICE, WHEAT,RICE,

GREEN VEGETABLES,THE REST GROUP CONSIDERED OF PREPARATION OF RICE WITH MEAT

LIKE PULAO,BIRIYANI,SHORBA.THERE ARE LOTS OF MEAT PREPARED WITH GHEE, SPICES

CURD &GGG, TO GIVE SUCH RICE ITEM AS YAKHNI,KEBAB,DUMPUKT,KEEMA & KABAB

ARE THE FAMOUS PREPARATION IN MUGLAI

CUISINE.KEBABS ARE PREPARED BY MINCE MEAT & CHANA DAL ,AND SPICES THAN

ROASTED ON TAWA .

BENGALI CUISINE=BENGALIS ARE ONE OF THE GRATEST FOOD

LOVERS,IN INDIA.THEIR PASSIONS FOR FISH IS SO THAT,NO MEAL IS CONSIDER,COMPLETE

WITHOUT A FISH.CRAB , PRAWN , LOBSTAR ETC ARE ALL LOVED BYBENGALI PEOPLE.RICE

IS STAPLE FOOD FOR BENGALIS.PURE MUSTERD

OIL IS MOSTLY USED AS A COOKING MEDIUM.AS IN ALL OF INDIA , BENGALIS EAT

EVERYTHING WITH THEIR FINGARS.FRITTERS IS A COMMON ITEM FOR BENGALI CUISINE.

BASICALLY BENGALIS ARE HABITUATED WITH SPICY FOODS. ALL THE MAJOR SPICES LIKE

CUMIN, CORRIENDER, ANISEEDS, MUSTERED, ARE COMMONLY USED IN BENGALI

CUISINE.VEGETABLES ARE THE FIRST MAJOR ITEM SERVED WITH DAL.HILSA & OTHER

FISH ARE VERY COMMONLY USED IN BENGALI CUISINE.VEGETABLES ARE THE FIRST ITEM TO BE SERVED FOLLOWED BY

DAL.CHUTNEY AND SWEETS ARE COMMON ITEM IN BENGALI CUISINE .

SPECIALITY ITEM= A)SHUKTO=A MIXED VEGETABLE PREPARATION COOKED IN MUSTERD OIL, MUSTERD

PASTE,WITH DEEP FRIED GRAMFLOWER DUMPLINGS.B)CHOLAR DAL=A SPLIT BENGAL

GRAM PREPARATION TEMPERED WITH CUMIN , GINGER,GARLIC,CHILLI,COCONUT AND POWRED

MASALA.C)PAYASH=A SWEET PREPARATION MADE OF RICE,COOKED IN MILK WITH

SUGAR.D)CHORCHORI=A MIX VEGETABLE PREPARATION COOKED IN MUSTERD OIL WITH

MUSTERD PASTE WITH DEEP FRIED GRAM FLOUR DUMPLINGS.E)JINGA POSTO=JHINGA COOKED

IN MUSTERD OIL WITH A PASTE OFCHILLI, POPPY SEEDS, ONION SLICE UNTIL THE

VEGETABLE IS DRY, AND COOKED .

GOAN CUISINE=IF ANYBODY THINK & TALK ABOUT

THE GOA,THEN ITS SEABEACH, CHURCHES, AND ITS FESTIVAL COME IN MIND, BUT EXCEPT

THIS THERE IS ANOTHER IMPORTANT THINGS WHICH THE GOA HAS IN ITS CUISINE. GOAN

CUISINE IS A FUSION OF CHRISTAN, HINDU &PARSI CUISINE.GOA HAS AN OVER

HUNDRED KILLOMETERS OF COASTAL AREA OF

ALONG WITH ARABIAN SEA. BEING A COASTAL AREATHERE IS NO GOAN WHO IS NOT

FAMILIER WITH EATING FISH & SEAFOOD,LIKE PRAWNS,LOBSTAR,CRAB,POMFRET,.

GOANS PREFER RICE INSTEAD OF WHEAT, THEY ALSO USE COCONUT MILK. COCONUT IS A

ESSENTIAL INGREDIENTS OF GOAN CUISINE.MEATS, WHICH IS ALSO PREFER ED BY GOANS,

ARE PORK, LAMB, & CHICKEN. THE MAIN FEATURES OF GOAN CUISINE ARE THEY

USE LOT OF SMALL RED CHILLY IN THEIR DISHES , WHICH MAKES THE DISHES

SPICY. GOANS DO NOT LIKE THE SWEETS,BUT

SOME OF THE FAMOUS GOANISH SWEETS ARE DODOL, BIBILICA.BIBILICA IS A SWEET PAN

CAKE MAKES WITH COCONUT MILK,FLOUR SUGAR,EGG, & NUTMACE.FENI IS A LOCAL

BREWED WINE FAVOURITE FOR EVERY GOANISH.

SPECIALITY ITEMS=A) PRAWN BALCHAO=COMPRISING DRY SHRIMPS, JAGGREY, & VINIGERV .

THIS IS KNOWN AS PICKLED PRAWN, SERVED WITH BOILED RICE.B) GOAN FISH CURRY=A MOST POPULAR DISH , BASICALLY IT IS A SOUR FISH

CURRY,PREPARED WITH RAW MANGO, AND COCONUT MILK.C)FISH RECHEDE=A DRY FISH

MARINATED IN SPICY PASTE AND SHALLOW FRY.

MARATHI CUISINE=LIKE MOST OF THE COASTAL STATE OF

INDIA, MARATHIAN USE LOTS OF FISH &COCONUT IN THEIR FOOD.AS IN ALLOTHER

PARTS OF INDIA.THERE IS AN ENOURMOUS VARIETY OF VEGETABLES IN THEIR REGULAR

DIET . GRATED COCONUT SPICY MANY KINDS OF DISHES,BUT COCONUT OIL IS VERY WIDELY

USED AS A COOKING MEDIUM.MAHARASTRIAN EAT BOTH WHEAT AND RICE. PEANUT OIL IS

MAIN COOKING MEDIUM.RICE IS MOST PREFERRED IN THIS REGION.RATNAGIRI, A DISTRICT

OF MAHARASTRA HAS A DISTINCTIVE OF PRODUCING THE BEST MANGO IN THE ENTIRE WORLD

CALLED “ALPHENSO”.THE MAHARASTRIAN MEAL IS EATEN IN A LARGE METALPLATE , NEATLY

LAID OUT IN A VERY SPECIAL CHANGING ORDER,EACH ITEM HAS ITS DESIGNATED PLACE ON

THE PLATE, LIKE THE NUMBERS ON A CLOCK.THE LEFT SIDE IS FOR SEASONING ,

RELISHES,THE RIGHT FOR VEGETABLES,SPLIT PEAS, & SWEETS.MAHARASTRA IS

DEVIDED INTO FIVE MAIN REGIONS.A)VIDHARVA=VIDHARBHAINCLUDES

WINTER CAPITAL NAGPUR,AND OTHER MAJOR CITIES.IN INDIA BEST QUALITY ORANGE COMES

FROM THIS REGIONS.MOST OF THE PEOPLE

LIKE VEGETARIAN FOOD.B) KOLAPUR=PEOPLE

OF KOLAPUR LIKE SPICY FOOD,WITH LOTS OF CHILLIES. THE MEAT COOKERY IS HIGHLY

DEVOLOPED IN THIS REGION.C) MARATHAWARA=THE

PEOPLE OF THIS REGION LIKE SPICY FOOD LIKE KOLAPUR.THEY USES LOTS OF CHILLIES

& GARLIC IN THEIR PREPARATION.D)

WESTERN GHATS=THE WESTERN GHATS

SITUATED AT THE NORTH WEST COASLINE.FISH

& SEA FOOD IS MOST COMMON INGREDIENTS IN THEIR MOST OF THE PREPARATIONS.E)KONKAN=RATNAGIRI IS ONE OF THE MOST

IMPORTANT CITIES IN KONKAN.THEY HAVE USED COCONUT IN THEIR MAXIMUM PREPARATIONS.THEY ALSO LIKE

THE VEG & NON VEG.

SPECIALITY ITEM=A) KOLAPURI MUTTON=THIS IS A FAMOUS MUTTON CURRY PREPARED WITH WHOLE

RED CHILLI.B) BATATA BHAJI=POTATO

COOKED WITH CUMIN SEEDS , CURRY LEAVES, LIME JUICE,& TOUCH OF SUGAR, &

COCONUT FLAVOUR WITH DRY GROUND SPICES.C)AMTI=A

LENTIL PREPARATION TEMPERED WITH MUSTERD SEEDS, GREEN CHILLI,& ONION.IT IS

A COMBINATION OF SWEET & SOUR TASTE.D)

SUKHA MUTTON=IT IS A DRY MUTTON PREPARATION

WITH ONION & TOMATO,& DIFFEARENT INGREDIENTS & FINALY SOURED

BY TAMARIND.