Delicacies- State Wise
1. Andhra Pradesh :- The cuisine of Andhra is based mostly on regional variation, its rich cultural heritage and the influence of the Royal recipes from the Nawabs. The cuisine of Andhra Pradesh is mixed between the eating habits of the Hindus and Muslims style of eating. Being the largest producer of rice in India, Andhra cuisine is mostly rice based which can be eaten with vegetarian or non-vegetarian. Andhra is also the hub of red chillies which makes most of the dishes very spicy or fiery. The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices.
2. Arunachal Pradesh:- Traditional Andhra Pradesh food includes hot and spicy dishes like tamarind rice (Pulihora), Poppadams, Andhra pappu, Gongura Chutney, Pesaratu, Pulusu, Avakkai Pickles made of raw mango, seasoned eggplant (GuttiVankaya Kura) etc. Other Andhra specialties are Rasam, different types of curd preparations, Sambar, Payasum etc. Andhra pradesh is also famous for its snacks like Chekkalu, Guggillu, Bondaalu, Mirapakyabajji, Boondi and many more. Non vegetarian delicacies include chicken fry (KodiIguru), Gongura mutton, chicken gravy (KodiPulusu) etc.
3. Assam:- The food habit of a region reflects its culture and traditions to quite an extent. The same holds true for the cuisine of Assam as well, which has its own style and pattern, quite distinct from the rest of the country as well as the other northeastern states. The traditional food of Assam comes across as a blend of many exotic spices, herbs and condiments. Oil is used in small volumes and there is a strong influence from the cuisine of certain Southeast Asian countries as well.
4. Bihar:- Bihari cuisine is eaten in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, and Nepal, as well as Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago, as these last are destinations of large Bihari emigration. 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.
5. Goa:- Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice, and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of Kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani cuisine or Konkani cuisine.
6. Gujarat:- Gujarati cuisine refers to the cuisine of Gujarat, India, a state in western India. Despite having an extensive coastline for seafood, it is primarily a vegetarian cuisine due to the influence of Jain vegetarianism and traditional Hinduism, however many families may choose add chicken, lamb, and goat to these dishes. Gujarati cuisine varies widely in flavour and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.
7. Haryana:- Cattle being common in Haryana, dairy products are a common component of its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar 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.
8. Himachal Pradesh:- The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred.
Some of the specialities of Himachal include
9. Jammu and Kashmir:- The cuisine of Jammu and Kashmir is from three regions of the state Jammu, Kashmir and Ladakh. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequent influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Wazwan is a multicourse meal in the Kashmiri Muslim tradition, the preparation of which is considered an art.
10. Jharkhand:- Dal, bhat and tarkari are an integral part of a regular Jharkhand meal. As a matter of fact, this trio constitutes the staple food of this region. In general, the food cooked in Jharkhand is considered to be very light on the stomach and easy to digest. This fact can very well be demonstrated by the nature of Jharkhand food habits that have been imbibed by the native folks. Litti and Chokha also form an important portion of Jharkhand food.
11. Karnataka:- The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to 1500 AD and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects 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. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.
12. Kerala:- Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
13. Madhya Pradesh:- The traditional food in Madhya Pradesh differs from region to region. Places such as Bhopal that has a strong Muslim influence, one experience rich food prepared in rich spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its fish and meat delicacies. While in Indore and Gwalior you will find many milk based food products; another famous cuisine called Bafla is prepared out of Wheat and is savoured with Daal and Ghee. Madhya Pradesh food / cuisine comprise of both vegetarian and non-vegetarian dishes and are eaten and savoured by all. Few vegetarian specialities of Madhya Pradesh are Bhutte ki Kees- made of milk and corn, Chakki ki shaak – this steam dish is made of wheat, mawa-bati, khoprapak, shrikhand and malpua are popular sweet dishes of Madhya Pradesh.
Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos.
The culinary speciality of the Malwa and specially Indore region of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with Jalebi.
14. Maharashtra:- Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.
15. Manipur:- Manipuri cuisine typically features spicy foods that use chili pepper rather than garam masala. The staple diet consists of rice, leafy vegetables, and fish. About 60 years ago most of the Valley people did not eat meat except fish because of Hinduism. But in the pre-Hinduism era, the valley people and the hill people had similar food habits. Meats like chicken and pork are popular in both valley and hills. Other special delicacies include snails, crabs, eels etc.A large variety of vegetables are eaten as well as leaves and herbs. Bamboo shoot is eaten both fresh and fermented. Fermented dry fish, locally known as 'ngari' is very popular and is used in almost every dish prepared.
16. Meghalaya:- Meghalayan cuisine is unique and different from other northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, and cows. In the Khasi and Jaintia Hills districts, common foods include
Other common foods in Meghalaya include minil songa (steamed sticky rice), sakkin gata, and momo dumplings Like other tribes in the northeast, the Garos ferment rice beer, which they consume in religious rites and secular celebrations.
17. Mizoram:- The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of North East India and North India. Rice is the staple food of Mizoram while Mizos love to add non-vegetarian ingredient in every dish. Fish, chicken, pork and duck are popular meat among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India. A popular dish is bai, made from boiling spinach with pork and bamboo shoots and served with rice. Sawchair is another common dish, made of rice and cooked with pork or chicken.
18. Nagaland:- Naga cuisine, of the Naga people, features meats and fish, which are often smoked, dried or fermented . The various Naga tribes have their own cooking varieties, but they often interchange recipes. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common dishes are:
19. Odisha:- The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced, unlike the spicy curries typically associated with Indian cuisine. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed
20. Punjab:- The cuisine of Punjab is known for its diverse range of dishes. Punjabi cuisine is not different from other cuisines in the sense that most of the cuisine is inspired by the Central Asian and Mughlai cuisines since it was the entering spot for the Muslim invaders. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavoured with masala. Regional differences also exist in Punjabi cuisine
21. Rajasthan:- Some of the famous dishes of Rajasthani cuisine are:
22. Sikkim:- Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. It is not uncommon to see Marwari plainsmen gulping down Momos and Thukpa and Bhutias partaking to Indian dishes like Puris and Dosas - a turn sign of national integration. A typical diet of a working Sikkimese consists of dal bhat (lentils and rice) with meat for breakfast, a light lunch of momos, and an early dinner consisting of noodles. Some of the local cuisines are:-
23. Tamil Nadu:- Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavorings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater.
24. Tripura:- Tripuri cuisine is the type of food predominantly served in the northeast Indian state of Tripura. The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma, which is dried and fermented fish. The food is considered to be healthy as it is prepared without oil. Flavor wise, Berma is more on the sour side. Tripuri food such as bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state.
Some polpular dishes:
25. Uttar Pradesh:- Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Northern India, Awadhi and Mughlai are the two chief genre of Uttar Pradeshi cuisine, and the cooking patterns of the state are similar to those of 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. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes.
26. Uttarakhand:- Some of the famous cuisines of Uttarakhand include the following:
27. West Bengal:- Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes. West Bengal is popularly known as the land of Maach, which means fish and Bhaat means rice. The essence of cooking a Bengali meal is delicately balanced between the main ingredients and its seasonings. The humblest of pulses gain an unforgettable identity because of the phoron or flavouring added at the end.
Some of the popular sweet meats are
- Chepala Iguru (Fish Curry)- Marinated fish, fried and cooked in a rich gravy bursting with hot spices and mouthwatering flavours. Relish the gastronomic brilliance of this authentic Andhra fish curry
- Andhra Prawn Fry (Royallu Iguru)- Palatable prawns cooked Andhra-style with curry leaves, coconut paste, red chillies and tamarind. A quick and easy recipe that will leave your taste buds tingling.
- Mirchi Bajji- Lovely green peppers stuffed with tamarind and coconut stuffing, battered and fried. A popular Andhra snack.
- Chicken Nizami- With a flurry of aromatic masalas, luscious add-ons, creams and chicken, this recipe lives up to its name.
- Prawn Pulao- Aditya Bal cooks up his version of a traditional prawn pulao.
- Basundi- An easy to make milk dessert gripped with the flavor of saffron, almonds and pistachios. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka. It is similar to rabdi.
- Hyderabadi Biryani- Hyderabadi biryani is one of the most popular biryani recipe. Create it at home to make a mark at your dinner party! Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked 'dum' style.
2. Arunachal Pradesh:- Traditional Andhra Pradesh food includes hot and spicy dishes like tamarind rice (Pulihora), Poppadams, Andhra pappu, Gongura Chutney, Pesaratu, Pulusu, Avakkai Pickles made of raw mango, seasoned eggplant (GuttiVankaya Kura) etc. Other Andhra specialties are Rasam, different types of curd preparations, Sambar, Payasum etc. Andhra pradesh is also famous for its snacks like Chekkalu, Guggillu, Bondaalu, Mirapakyabajji, Boondi and many more. Non vegetarian delicacies include chicken fry (KodiIguru), Gongura mutton, chicken gravy (KodiPulusu) etc.
- Panch Phoron Taarkari- This dish is the mixture of all types of vegetables. There are cold milk and dry spices are added to it. Turmeric,sugar,chillies are added to this dish and prepared by adding enough water.
- Poora Mach- This dish is prepared from sole fish. It is cooked on an open charcoal with wrapped in banana leaf . Some major spices are added to this dish like garlic,coriander,lime juice,etc
3. Assam:- The food habit of a region reflects its culture and traditions to quite an extent. The same holds true for the cuisine of Assam as well, which has its own style and pattern, quite distinct from the rest of the country as well as the other northeastern states. The traditional food of Assam comes across as a blend of many exotic spices, herbs and condiments. Oil is used in small volumes and there is a strong influence from the cuisine of certain Southeast Asian countries as well.
- Khar- An Assamese 'khar' recipe preparation with Rohu fish head The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, "Kol" or "Kola")
- Tenga Dheakiyasak and outenga- The tenga is a light and sour fish dish, another signature class of preparations. The souring ingredient could be mangosteen, lemon, etc., but the most popular is that made with tomatoes. Fish dishes made with fermented bamboo shoot are generally sour, but they are not called tengas
4. Bihar:- Bihari cuisine is eaten in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, and Nepal, as well as Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago, as these last are destinations of large Bihari emigration. 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.
- Litti
5. Goa:- Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice, and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of Kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani cuisine or Konkani cuisine.
- Ambot tik – A sour curry dish prepared with either fish or meat
- Arroz doce – A Portuguese derivative of kheer (sweetened rice)
- Chamuça – A Goan derivative of the samosa
- Croquettes – Beef cutlets and beef potato chops that are common snacks
- Samarein Chi Kodi – Goan curry made with fresh and dried prawns
- Patoleo or Patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
6. Gujarat:- Gujarati cuisine refers to the cuisine of Gujarat, India, a state in western India. Despite having an extensive coastline for seafood, it is primarily a vegetarian cuisine due to the influence of Jain vegetarianism and traditional Hinduism, however many families may choose add chicken, lamb, and goat to these dishes. Gujarati cuisine varies widely in flavour and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.
- Doodhpak- Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert.
- Khichdi (Rice & a Dal)- Cooked like porridge accompanied with ghee, yogurt, and pickle.
- Undhiyu- A mixed vegetable casserole that is traditionally cooked upside down underground in earthen pots fired from above. This dish is usually made of the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia, and purple yam. These are cooked in a spicy curry that sometimes includes coconut. This dish is very popular all over Gujarat, and most Gujarati families eat it at least once a year on Makar Sankranti.
- Dhokla- Steamed cake made primarily of rice flour.
- Kachori- A deep fried dumpling made of flour and filled with a stuffing of Yellow moong dal, black pepper, cayenne pepper, and ginger.
- Khaman- Steamed cakes made out of gram flour, garnished with Green chili pepper and cilantro.
- Khandvi- Roll made of gram flour and yogurt topped with mustard seed, cilantro, and Grated coconut.
7. Haryana:- Cattle being common in Haryana, dairy products are a common component of its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar 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.
8. Himachal Pradesh:- The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred.
Some of the specialities of Himachal include
- Sidu
- Patande
- Chukh
- Rajmah
- Til chutney
9. Jammu and Kashmir:- The cuisine of Jammu and Kashmir is from three regions of the state Jammu, Kashmir and Ladakh. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequent influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties. Wazwan is a multicourse meal in the Kashmiri Muslim tradition, the preparation of which is considered an art.
- Rogan Josh- This is a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form a dry powder), ginger (also powdered), asafoetida (the Pandits use it in place of garlic) and bay leaves, among other things. Due to the absence of onions, yoghurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy. This much loved dish is the most commonly cooked dish using lamb meat in Kashmiri Hindu cuisine.
- Yakhni- Yakhni, is a yoghurt based mutton gravy, which excludes the use of turmeric and chilli powders in its preparation. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. Its really mild and is considered to be subtle in taste.This is eaten with rice, and is often accompanied with a more spicy side-dish.
10. Jharkhand:- Dal, bhat and tarkari are an integral part of a regular Jharkhand meal. As a matter of fact, this trio constitutes the staple food of this region. In general, the food cooked in Jharkhand is considered to be very light on the stomach and easy to digest. This fact can very well be demonstrated by the nature of Jharkhand food habits that have been imbibed by the native folks. Litti and Chokha also form an important portion of Jharkhand food.
- Bihari Litti- Jharkhand cuisine holds the testimony of the culture of the state. Jharkhand is prevalent with religious-minded people, the majority being the followers of Buddhism. So vegetarian dishes dominate the culinary art in Jharkhand, Sattu being the staple ingredient of the foods. Bihari Litti is one of the famous foods in Jharkhand. Bihari Litti is usually eaten with Youghurt, Baigan Bharta, Alu bharta, and Papad.
- Mitha Khaja- People of Jharkhand has a fascination for varieties of desserts. They prepare desserts like gajar ka halwa, gujia, kheer, curd and many such things. But the chart is topped by Mitha Khaja.
- Pittha- Pittha is a delicious dish almost all over India. The neighboring states of Jharkhand, namely West Bengal and Orissa also relishes this delicacy. But pitthas of Jharkhand have a charm of their own and the side dishes to pitthas prepared in Jharkhand enriches the taste of pitthas all the more. The ingredients required for preparing pitthas are:
11. Karnataka:- The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to 1500 AD and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects 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. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.
- Rwatti- Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.
- Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
- Kaalu kadabu- small kadubus (dumplings) as small as Kaalu (beans) made by pounding water washed rice into powder and then steamed to make it enouigh sticky to make dumplings. Once the kadubus (thousands in number) are made is given typical malnad masale (red chili, oil, mustard, graped coconut, jeera, little tamrind juice, curry leaves, salt to taste, etc.) and served hot with hot thuppa (homemade ghee from cow's or buffalo's milk). Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district.
- Chattituttu- An evening snack usually prepared by grinding rice with other ingredients such as chili, salt, coconut and tiny square sliced onions are added to make a thick mixture. Which then will be spread (1/2 inch to 3/4 inch thick and approximately 6 inches in diameter) over thoroughly oiled bisi henchu (hot tava) once it becomes hard enough kenda (burning charcoal) will be placed over it make it enough crispy.
12. Kerala:- Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
- Sadya- Sadya is the elaborate dish, which is a totally extravagant affair. Avial, an all time favourite, is a happy blend of vegetables, coconut paste and green chillies. Avial's seasoning is a spoonful of fresh coconut oil and a sprinkling of raw curry leaves, stirred in immediately after the dish is taken off the stove. Kottucurry' is made out of cubed potatoes, onions and green chillies cooked in coconut milk with plenty of red chilli. 'Olan', a bland dish of pumpkin and red grams is prepared by cooking it in thin gravy of coconut milk.
- Appam- Appam is the soft pancake made from toddy fermented rice batter, with a soft spongy middle, which is laced with crispy edges. It is generally consumed with either vegetable or chicken or mutton stew, thoroughly mellowed with thick coconut milk and garnished with curry leaves.
- Puttu- A type of steam cake, 'Puttu' is made from rice flour and steamed in long hollow bamboo or metal cylinders. Depending on the taste preference, Puttu can be had with steamed bananas and sugar or with a spicy curry made from gram or chickpeas.
- Banana chips- Banana chips are deep-fried and/or dried slices of banana. They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. Variants of banana chips may be covered with chocolate instead. Usually, the chips are produced from underripe bananas, of which slices are deep-fried in sunflower oil or coconut oil, which are then dried, and to which preservatives are added. These varieties of chips can be very oily, due to the deep-frying process.
13. Madhya Pradesh:- The traditional food in Madhya Pradesh differs from region to region. Places such as Bhopal that has a strong Muslim influence, one experience rich food prepared in rich spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its fish and meat delicacies. While in Indore and Gwalior you will find many milk based food products; another famous cuisine called Bafla is prepared out of Wheat and is savoured with Daal and Ghee. Madhya Pradesh food / cuisine comprise of both vegetarian and non-vegetarian dishes and are eaten and savoured by all. Few vegetarian specialities of Madhya Pradesh are Bhutte ki Kees- made of milk and corn, Chakki ki shaak – this steam dish is made of wheat, mawa-bati, khoprapak, shrikhand and malpua are popular sweet dishes of Madhya Pradesh.
Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos.
The culinary speciality of the Malwa and specially Indore region of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with Jalebi.
14. Maharashtra:- Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.
- Kokum, served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango. the sweet which is best known in maharashtra is modak, peda, etc. even the locals are found of gulab jamaun, kaju katri.
- Pohay- Pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest. During arranged marriages in Maharashtra, Kanda Pohe (literal translation, pohe prepared with onion) is most likely the dish served when the two families meet. Its so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay".
- Vada Pav- Popular Maharashtrian "Fast food " dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a Wheat bun (pav). This is referred to as Indian version of burger and is almost always accompanied with the famous red chutney made from garlic and chillies, and fried green chilles. Vada pav in its entirety is rarely made at home, mainly, because oven cooking at home is not common.
- Pav Bhaji- This speciality dish from lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and table butter. The vegetable mix is served with soft Wheat bun shallow fried in butter and chopped onion. Sometimes cheese, paneer (cottage cheese) are added.
15. Manipur:- Manipuri cuisine typically features spicy foods that use chili pepper rather than garam masala. The staple diet consists of rice, leafy vegetables, and fish. About 60 years ago most of the Valley people did not eat meat except fish because of Hinduism. But in the pre-Hinduism era, the valley people and the hill people had similar food habits. Meats like chicken and pork are popular in both valley and hills. Other special delicacies include snails, crabs, eels etc.A large variety of vegetables are eaten as well as leaves and herbs. Bamboo shoot is eaten both fresh and fermented. Fermented dry fish, locally known as 'ngari' is very popular and is used in almost every dish prepared.
- Ngri– It is a kind of fermented fish prepared in Manipur food that is famous for its flavor and smell.
- Koat pita– It is a kind of Manipuri sweet prepared with mashed bananas mixed with jaggery and rice flour. The mixture is then shape into balls and deep fried.
- Kobok– A dessert prepared by mixing roasted rice with molasses.
16. Meghalaya:- Meghalayan cuisine is unique and different from other northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, and cows. In the Khasi and Jaintia Hills districts, common foods include
- Jadoh
- Ki kpu
- Tung-rymbai
Other common foods in Meghalaya include minil songa (steamed sticky rice), sakkin gata, and momo dumplings Like other tribes in the northeast, the Garos ferment rice beer, which they consume in religious rites and secular celebrations.
17. Mizoram:- The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of North East India and North India. Rice is the staple food of Mizoram while Mizos love to add non-vegetarian ingredient in every dish. Fish, chicken, pork and duck are popular meat among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India. A popular dish is bai, made from boiling spinach with pork and bamboo shoots and served with rice. Sawchair is another common dish, made of rice and cooked with pork or chicken.
- Side dish- Bai is a popular Mizoram food, generally savored with rice. This dish is made by boiling assorted vegetables, bamboo shoot, pork and spinach.
- Vawksa Rep- smoked pork is another popular side dish where pork chunks are cooked in open fire and flavored with bamboo shoots and Anthur, a local herb.
- Sawchair is a popular rice dish in Mizoram, traditionally cooked with chicken or pork. Arsa Buhchiar is a porridge wherein a roasted whole chicken is cooked with sticky rice and flavored with local herbs.
- Drinks– Locally made Lubrusca grape wine, especially the commercial brand “Zawlaidi” is the most preferred alcoholic beverage in this state. Amongst non-alcoholic drinks, Zu, a tea is the most common beverage.
18. Nagaland:- Naga cuisine, of the Naga people, features meats and fish, which are often smoked, dried or fermented . The various Naga tribes have their own cooking varieties, but they often interchange recipes. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common dishes are:
- Fermented bamboo shoot made from the tender shoot of the Bamboo tree with fish and pork. Smoked meat is produced by keeping the meat above the fire or hanging on the wall of the kitchen for 2 weeks or longer, which could last for the whole year ahead.
Anishiis fermented yam leaves made into patties and smoked over the fire or sun dried . Naga food tends to be spicy(chillies). There are different varieties of chillies in Nagaland. The ginger used in the Naga cuisine is spicy, aromatic and is different from the common ginger. The garlic and ginger leaves are also used in cooking with meat.
19. Odisha:- The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced, unlike the spicy curries typically associated with Indian cuisine. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed
- Pakhaḷa is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat. Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables—such as potato, brinjal, badi or saga bhaja—or fried fish.
20. Punjab:- The cuisine of Punjab is known for its diverse range of dishes. Punjabi cuisine is not different from other cuisines in the sense that most of the cuisine is inspired by the Central Asian and Mughlai cuisines since it was the entering spot for the Muslim invaders. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavoured with masala. Regional differences also exist in Punjabi cuisine
- Sarson da Saag and Makki di Roti- Sarson ka Saag and Makki di Roti is the traditional dish of Punjab. It is the most popular winter dish of Punjabis. It is a highly nutritious because mustard leaves contain a lot of iron and protein.
- Butter Chicken- Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabi’s is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan.
- Aaloo da Prantha- In Punjab, stuffed Prantha is a routine breakfast. The stuffing can be potatoes or cheese or cauliflower etc. Aaloo da Prantha is the easiest and the most relished one. It is cooked in loads of ghee and served with curd or white butter. So whenever you have it, count your calories for the day!
- Rajma Chawal- Rajma is one of the favourite main course dishes of all Punjabi’s irrespective of age. It is served with steaming hot boiled rice called chawal.
21. Rajasthan:- Some of the famous dishes of Rajasthani cuisine are:
- Bajre ki Khichdi- Khichdi is an easy to digest healthy Indian food preparation made from rice and lentils. It is a very popular dish across India and other countries. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, Rajasthan and Bengal. Vegetables such as cauliflower, potato, and green peas are commonly added.
- Kalakan aka Mishri Mawa- Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. Famous after its originating place Alwar this is become commonly known as Alwars Kalakand (Milk Cake), which tempts everybody with its rich aeroma. Kalakand or Mishri Mawa sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish.
- Besan Ki Chakki- Dilkushar, popularly known as besan ki chakki, is a traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here and used to make some of the delicacies like Khatta, gatta ki sabji, pakodi, powedered lentile are used for mangodi, papad. This mithai is also called Besan ki Chakki or Mohanthal usually made at weddings and on special occasions.
- Dal Bati Churma- Dal Bati Choorma is a Rajasthani Dish which has three main servings - Dal(lentil), Bati (baked wheat balls) and Choorma (sweet cereal powder). Dal is served with Bati and Churma. The preparations take longer as compared to other Indian dishes as all the three servings are prepared separately. It is one of the most common preparation in all kinds of functions, including religious occasions, wedding ceremonies and birthday parties in Rajasthan.
- Moong Dal ka Halwa- Moong Dal ka Halwa is a unique sweet dish of lentils sweetened with milk and sugar. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. Moong Dal ka Halwa is a very popular dish across India and other countries. This dessert is very common in the States of Uttar Pradesh and Rajasthan. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus.
- Jodhpuri Mawa Kachori- A number of Indian delicacies have originated in Jodhpur . To name a few, the delectable Makhaniya Lassi, Mawa Kachori, Pyaaj Kachori, Hot & Spicy Mirchibada, Lapsi (a special kind of dessert made with wheat, Jaggery, and ghee).
- Ghewar- Ghewar is a delicious Rajasthani sweet, consists of rounded cakes of wheat flour which suger syrup is poured. Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor. It is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.
22. Sikkim:- Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. It is not uncommon to see Marwari plainsmen gulping down Momos and Thukpa and Bhutias partaking to Indian dishes like Puris and Dosas - a turn sign of national integration. A typical diet of a working Sikkimese consists of dal bhat (lentils and rice) with meat for breakfast, a light lunch of momos, and an early dinner consisting of noodles. Some of the local cuisines are:-
- Momo
- Momo is a very popular Tibetan delicacy in Sikkim. It is prepared by stuffing minced meat, vegetable or cheese in flour dough and then moulding them in the form of dumplings. These are then steamed for about half an hour in a three tiered utensil that has bone or tomato soup in the lowest compartment. Steam from the boiling soup rises through the perforations in the containers above and cooks the dumplings. Momos are taken along with soup.
- Thukpa- It is noodle soup with vegetable. Thukpa is readily available in most of the local restaurants.
- Phagshapa- Phagshapa is strips of pork fat stewed with radishes and dried chillies.
- Sael Roti- This Nepali cuisine is prepared by grinding a mixture of rice and water into a paste. The paste is then poured into hot oil and deep fried. It is normally eaten with potato curry. Normally not available in restaurants but is widely prepared during parties.
- Niguru with Churpi- Niguru is a local fiddlehead fern and its tendrils when light with churpi (cheese) forms an irresistible dish. Normally not available in restaurants but is prepared as a household dish.
- Gundruk- Gundruk are leaves of the mustard oil plant that have been allowed to decay for some days and then dried in the sun. these dried leaves are then cooked along with onions and tomatoes and forms a tasty dish.
- Chang (Thomba)- Chang is a local beer with is made by fermenting millet using yeast. It is sipped from a bamboo receptacle using a bamboo pipe. The receptacle which has millet in it is topped with warm water a couple of times unit the millet loses its potency. Chang can sometimes be strong and very intoxicating indeed.
23. Tamil Nadu:- Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavorings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater.
- Coffee is the most popular beverage. Coffee is a major social institution in Southern Indian Tamil tradition. The making of filter coffee is like a ritual, as the coffee beans are first roasted and then powdered. Sometimes they add chicory to enhance the aroma. They then use a filter set, few scoops of powdered coffee, enough boiling water is added to prepare a very dark liquid called the decoction. A 3/4 mug of hot milk with sugar, a small quantity of decoction is then served in Dabarah/Tumbler set, a unique Coffee cup.The South Indian Breakfast and meals served on a banana leaf.
- Dosai, crepes made from a fermented batter of rice and urad dal (black gram), and is accompanied by Sambar; also see Masala dosai.
- Idli, steamed rice-cakes, prepared from a fermented batter of rice and urad dal (black gram), and side-dishes are usually different kinds of chutney or sambhar.
- Puliyodarai, thorai/thoran fry, is a popular Tamil dish and widely specialised among Tamil Iyengars and famous throughout Andhra Pradesh as Pulihora and Karnataka as Puliyogare. It is a mixture of fried tamarind paste and cooked rice. The tamarind paste is fried with sesame oil, asofoetida and fenugreek powder, dried chilly, groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves, turmeric powder and seasoned with light jaggery and salt.
- Sambar, a thick stew of lentils with vegetables and seasoned with exotic spices
- Rasam, lentil soup with pepper, coriander and cumin seeds
- Thayir sadam, steamed rice with curd
- Sevai or Idiyappam, rice noodles made out of steamed rice cakes.
24. Tripura:- Tripuri cuisine is the type of food predominantly served in the northeast Indian state of Tripura. The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma, which is dried and fermented fish. The food is considered to be healthy as it is prepared without oil. Flavor wise, Berma is more on the sour side. Tripuri food such as bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state.
Some polpular dishes:
- Chakhwi
- Makhwi
- Muitru
25. Uttar Pradesh:- Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Northern India, Awadhi and Mughlai are the two chief genre of Uttar Pradeshi cuisine, and the cooking patterns of the state are similar to those of 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. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes.
- Zamin Doz Macchli (fish stuffed with spices and sealed in earthenwre case which is then cooked for 8 hours)
- Murg Mussallam (whole chicken with variety of spices)
- Lukhnawi Biryani (slightly fried Rice preparation with mutton)
- Gobhi Mussallam
- Sultani Dal
- Rizala
- Shami Kabab (includes tangy green mango)
26. Uttarakhand:- Some of the famous cuisines of Uttarakhand include the following:
- Garhwal ka Fannah
- Chainsoo
- Kafuli
- Jholi
- Phaanu
- Thechwani
- Baadi
- Ras
- Bhatt ki Churdkani
- Badil
- Arsa (Dessert)
- Gulgula
- Black and White Roti
- Mandua ki Roti
- Kulath ki Dal
- Swala
- Urad Bhuda
- Palau
- Kandalee ka saag
- Jhangora ki kheer
27. West Bengal:- Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes. West Bengal is popularly known as the land of Maach, which means fish and Bhaat means rice. The essence of cooking a Bengali meal is delicately balanced between the main ingredients and its seasonings. The humblest of pulses gain an unforgettable identity because of the phoron or flavouring added at the end.
- Panch Phoron- popular in Bengali cuisine includes spices like cumin, nigella, fenugreek, aniseed and mustard seed.
- Sukto- a bitter preparation of bitter gourd, brinjal, sweet potato and plantain.
- Ghonto- vegetables, with or without fish, cooked in milk.
- Ambole- sweet and sour dish of fruit, vegetables or fish.
- Pitha- cakes of rice flour or sweet potato fried in syrup.
Some of the popular sweet meats are
- Rasgulla
- Sandesh
- Chum chum etc.