cuisines of India

2. India is a diverse country with many regional
cultures, each region has its own Food Specialties
primarily at regional level, but also at provincial
level. The differences can come from a local
culture and geographical location whether a
region is close to the sea or the mountains, and
economics. Indian cuisine is also seasonal with
priority placed on the use of fresh produce.

4. CUISINE OF JAMMU &
KASHMIR
Rogan Josh, is a quite popularKashmiri
dish.
Kashmiri cuisine has evolved over
hundreds of years.
The first majorinfluence was the food of
the Kashmiri
Hindus and Buddhists. Kashmiri Pandit
food is also very
elaborate, and is an important part of the
Pandits' ethnic
identity.

5. Khawa - the Special Green
Tea of Kashmir
Phirni
. Kashmiri
Pandit food

6. PUNJAbI CUISINE
 Dal makhani, is a treasured staple food from
Punjab.
 Rajma Chawal is a popular Punjabi dish.
 Punjabi cuisine can be non-vegetarian or
completely vegetarian.
 People in the area of Amritsar prefer
stuffed parathas and milk products.
 Dishes such as Mah Di Dal
and Saron Da Saag.
 Tandoori food is a Punjabi
specialty especially for
non-veg dishes.

7. RAJMA
CHAVAL
Butter Chicken
Tandoori Chicken
Gajar Halwa

8. Rajasthan Cuisine
 Rajasthani thali.
 There is a distinctness in the Rajasthani cuisine
which comes from a tradition that is old and from a
culture that has churned the best from its neighboring
states of Gujarat, Haryana and Punjab.
 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.
 Major dishes of a Rajasthani platter
includes Daal-Baati, Tarfini, Raabdi,, Chaavadi,
Kadhi and Boondi

9. Dal Bati Churma
Laal Maas Ghevar

10. Cuisine of uttaR PRadesh
 Uttar Pradeshi thali with Naan
bread, Daal, Raita, Shahi paneer, and Salad.
 Naan is among the most popular Indian
breads.
 The cuisine consists of both vegetarian and
non-vegetarian dishes but a vast majority of
the state enjoys sober vegetarian meals
with Dal, roti, sabzi and rice constituting the
essentials of daily food habits.

11. Uttar Pradeshi thali
Naan Mutton Kofta
Peda

12. West Bengal Cuisine
 A traditional Bengali meal called, Macher
Jhol (Literally translated to Fish in Gravy).
 West Bengal is famously known as the land
of maach (fish) and bhaat (rice)
 Luchi, is an unleavened flour bread deep
fried in oil, mostly eaten in Orissa and West
Bengal.
 With an emphasis on fish and lentils served
with rice as a staple diet, Bengal's many
rivers, ponds and lakes teem with many kinds
of freshwater fish that closely
resemble catfish, bass, shad.

13. Rosogull
Chingri Malai
Curry
Bengali Lamb
Curry
Bengali meal

14. Cuisine in KaRnataKa
 Karnataka food served on a plantain leaf
 After serving ghee to everyone, one may start the meal. This is
done to ensure that everyone seated has been served all the
dishes completely
 The cuisine of Karnataka includes many vegetarian and non-
vegetarian cuisines.
 The varieties of the Karnataka cuisine has influenced the
neighboring states like Tamil Nadu, Andhra Pradesh,
Kerala and Maharashtra
 The famous Masala Dose traces its origin to Udupi cuisine.
Plain and Rave Idli, Mysore Masala Dosa and Maddur
Vade are popular in South Karnataka.

15. rava kesari
Mysore masala
dosa

16. Cusines in Kerala
• Kerala cuisine offers a multitude of both vegetarian and non-
vegetarian dishes prepared using fish, poultry and red
meat with rice a typical accompaniment.
• Chilies, curry leaves, mustard
seeds, tamarind and asafoetida are all frequently used.
• Kerala is known as the "Land of Spices" because it traded
spices with Europe as well as with many ancient civilizations
with the oldest historical records of the Sumerians from 3000
BCE.
• Food is traditionally served on a banana leaf and almost
every dish has coconut and spices added for flavor, giving its
cuisine a sharp pungency that is heightened with the use of
tamarind.
• Seafood is the main diet in coastal Kerala, whereas
vegetables are the main diet on the plains

17. Pomfret fried fish
appam Beef

18. Maharashtra Cuisine
• Batata wada and Ragada in a pani puri a popular snack
from Mumbai.
• 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 and Modak.
• The staple dishes of Maharashtrian cuisine are based on
bread and rice.
• The cuisine of Maharashtra has its own distinctive flavors
and tastes.
• A major portion of Maharashtra, which lies on the coast of
the Arabian Sea, is loosely called the Konkan and boasts of
its own Konkani cuisine, which is a homogeneous combination
of Malvani.

21. Gujarati Cuisine
• Gujarati cuisine is primarily vegetarian
• Dhokla is a popular Gujarati snack.
• The typical Gujarati Thali consists
of Roti, 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).
• Many Gujarati dishes are distinctively sweet, salty,
and spicy at the same time.
• Cuisine can vary widely in flavor and heat,
depending on a given family's tastes as well as the
region of Gujarat they are from.

22. Dhokla Gujarati Parott
a
Basundi

23. Tamil Nadu cuisiNes
 Tamil food is characterized by the use
of rice, legumes and lentils, its distinct aroma
and flavor achieved by the blending
of spices including curry
leaves, tamarind, coriander, ginger, garlic, chili, pepper,
cinnamon cloves, cardamom, cumin, nutmeg, coconut and
ro-se water.
 dishes. like, Idly, appam, uthappam,Sambar, Rasam,
Vatha Kuzhambu, Payasam, appalam etc which are
considered generally as south indian food
 It are essentially Tamil
food and they are all originated
from Tamil cuisine.

25. maNipur cuisiNes
• Manipuri cuisines are simple,tasty,organic and healthy.
• Dishes are typically spicy foods that use chili pepper rather than
garam masalas hence healthy, simple and organic foods.
• Most of the cuisines doesn't use oil as its ingredients
• The staple diet of Manipur consists of rice, fish, large numbers of
vegetarian dishes .
• Manipuris typically raise vegetables in a kitchen garden and rear
fishes in small ponds around their house.
• Since the vegetables are either grown at home or obtained from local
market, the cuisines are very seasonal, each season having its own
special vegetables and preparations.
• The taste is very different from mainland Indian cuisines because of
the use of various aromatic herbs and roots that are peculiar to the
region and list of these aromatic herbs and roots are listed below.

26. Tan Ngang, a bread Chakhao
Kheer