Indian Cuisines

India has a large number of states and so, there is a wide range of food items to look forward to. The food preferences of people of each region depend largely on the kind of climate, soil, geographical locations and occupations of people living there. This is evident in the case of Goa, Rajasthan, or even Assam. These choices also depend on the types of vegetables and spices available there. Indian tourists are bound to be surprised as well as delighted by having such a huge variety of delicious food; these food items also have very little similarity to the food items available outside India. Also this country has an unending list of tasty snacks with varieties of sweets to go with. Read the following region-wise account of each state and its specialties.

Indian Cuisines

Region-wise food specialties

Andhra Pradesh: The food consists of preparations made in various spices and oils. In Andhra Pradesh, the most famous food items are idli-dosa-sambhar, chicken and mutton biryani. The staple food of the people here is rice which they eat with various kinds of rich curries or soups. Hydrabadi cuisines are also popularly known as Nizam cuisines owing to the Nizaam's rule in this region in earlier days.

Assam: The food here is a combination of the regional and other influences. The cuisine is not spicy but at the same time, rich and strong flavors are used to enhance the taste. Fish is a popular food item here. A proper Assamese meal will include khar, different dishes called by the names of their respective main ingredients, and will conclude with tenga, which is a sour dish. The meal is concluded with a paan/ betal nut.

Bihar: The cuisines of Bihar is known to be simple, yet very filling and healthy. The most popular dish is sattu ka paratha, also known as Litti chokha, made by baking wheat flour filled with sattu. Spices are heavily used in all the preparations; meat saalan is such kind of dish that is made by cooking lamb curry in spices and cubed potatoes. Dalpuri is a veg dish that is made by filling wheat flour bread with crushed and boiled fried gram pulses. If you are not that big a fan of spicy dishes, then there is just the thing for you- Malpua. It is made by a mixture of banana, milk, shredded cocnut, dry fruits, cardamom and maida. Sugar is added as per taste.

Goa: The food here mainly is seafood-based. The staple food of Goa includes rice and fish, with kokum as a common ingredient of every food preparation. Among fish dishes most popular is the Kingfish; other fishes include pomfret, shark, tuna, and mackerel served along with coconut milk. Other sea food specialties of Goa include prawns, lobsters, squid and mussels.

Gujarat: Gujrati dishes are mainly veg. Among other food items, Gujarati thali is very famous. It consists of a daal/ kadhi, veg sabzi, roti and pappad. The sabzi is made using various combinations of vegetables; these may be spicy, sweet, or salty. Gujarati dishes are known for this; to be sweet, salty and spicy, all at the same time. Dhokla is a prime example, which is the most famous dish of Gujaratis. In summers, mango juice, keri no ras, is prepared from mango pulp and is served at the end of every meal. This lessens the adverse effects of summer heat on the body.

Jammu & Kashmir: Kashmiri cuisine hold its own among the rest. Thanks to the centuries of rule by different ethnic groups, the food here has evolved overtime and today, includes the best of all the bygone cultures. In the beginning there was a major influence of the Kashmiri Hindus and Buddhists over the Kashmiri food. But then, later came the Mughals and the Persians to rule the region and so the food underwent diversified change. Today, the most famous dish is Rogan Josh which basically is lamb curry cooked by adding boneless lamb pieces in gravey made with browned onions, ginger, yoghurt, garlic and some spices such as bay leaves, cinnamon and cardamom. Most of the Kasdhmiri dishes are non-veg (fish, chicken and lamb). Wazwan is considered to be the most exclusive and royal multi course meal. It includes a thirty-six course meal, out of which fifteen to thirty dishes could be non-veg in nature. The meat is cooked overnight.

Punjab: The food of Punjab is famous for being full of ghee and spices. Punjabis are known to have a heavy diet. The main popular non-veg items include tandoori chicken and butter chicken. Tandoori chicken is made by roasting the chicken pieces over hot tandoor and is served with lemon and onion, while butter chicken includes butter and tomato puree as its main ingredients. Along the vegetarian lines, the most famous dishes include rajma-chawal, cholle-bhature, and the most revered combination of sarson ka saag and makki ki roti. Each dish is tastier than the other so much so that you will be spoilt for choices.

Rajasthan: Being an area with acute water shortage since the beginning, most of the dishes of this place are cooked with either milk or ghee. The most famous Marvari food dish is gram flour which is a dry dish, but very rich in nutrients and heavy too. Since there is water scarcity, the food here doesn't include those many vegetables as other places do but they have healthy substitutes. Some of the major dishes of Rajasthan include tarfini, daal-baati, ghewar, chaavadi, kadhi, laapsi and boondi.

Like this, there are a total of twenty-eight states, each with their own specialty cuisines. So, keep on exploring these Indian cuisines.

West Indian Cuisine, East Indian Cuisine, North Indian Cuisine

Rice and Bread, Dal, Pickles and Chutneys, Milk and Milk products

Alcohol, Fruits and Vegetables, Fish and Meat