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Introduction

• Indian cuisine encompasses a wide variety of


regional and traditional cuisines native to India.
• Given the range of diversity in soil type, climate,
culture, ethnic group and occupations, these
cuisines vary significantly from each other and
use locally available spices, herbs, vegetables
and fruits.
• Indian food is heavily influenced by religious and
cultural choices and traditions.
• Middle Eastern and Central Asian influence on
North Indian cuisine from the years of Mughal
rule.
• Indian cuisine has been and is still evolving, as a
result of the nation's cultural interactions with
other societies.
Punjabi Cuisine
• This cuisine has a rich tradition of many distinct and
local ways of cooking.

• One special form is tandoori cooking style that is now


famous in other parts of India, UK, Canada and in many
parts of the world.

• The local cuisine is heavily influenced by


the agriculture and farming lifestyle prevalent from the
times of the ancient Harappan Civilization.

• Distinctively Punjabi cuisine is known for its rich,


buttery flavors along with the extensive vegetarian and
meat dishes. Main dishes include Sarson da saag and
Makke di roti.
• Meat Dishes
 Tandoori Chicken
 Biryani with lamb, chicken, and beef variations.
 Kheema : minced lamb or beef meat, commonly served with
naan.
 Shami Kebab, Chicken karahi, Amritsari Tandoori Chicken,
Butter Chicken, Chicken Tikka etc.

• Vegetarian Dishes
 Amritsari Dal makhani (lentils with cream and butter);
 Rajma (red kidney bean) and rice
 Rongi (Black-eyed peas)
 Choley (eaten with naan or kulcha)
 Aloo (eaten with puri)
 Punjabi Kadhi Pakora (traditional curry with Pakoras) &
Rice
• Desserts
 Amritsari Jalebi
 Barfi
 Gurh: made out of sugarcane juice.
 Kheer
 Khoya
 Kulfi
 Gajar Ka Halwa
 Panjiri

• Beverages
 Punjab has a diverse range of beverages.
 Some are dairy based such as lassi and butter milk.
 Mango Milkshake, Water Melon shake,carrot juice,
tamarind juice ( Imli ka paani)
 Sattu
Common Dishes

Chicken Tikka Shahi Paneer Tandoori Chicken

Aloo Paratha Aloo gobi, Seekh Kehbab, and Beef Karahi


Malaai Kofta Kulcha Amritsari

Tarka Daal Amrbarsari Sarso Da Saag and Makke Di Roti Chole Kulche
GOAN CUISINE
• Goan cuisine consists of regional foods popular
in Goa. Rice, seafood, coconut, vegetables, meat, por
k and local spices are some of the main ingredients
in 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 or Konkani cuisine.
• The cuisine of Goa is influenced by
its Hindu origins, Portuguese colonialisation and the
Muslim rule that preceded the Portuguese.
• Many Catholic dishes are either similar to or
variants of their Portuguese counterparts in both
naming or their use of ingredients.
• Goan cuisine is the end result of the blending of local
Konkani and Portuguese food styles.
• This culinary amalgamation and adaptation has
created fiery coconut based curries and stews using
pork and beef and rich cakes and pastries, as well as
an interesting range of port and red and white wines.
TAMILIAN CUISINE
• The food of Tamil Nadu is what passes for "south Indian
cuisine" everywhere else in the country. Idli, Dosa,
vada, sambar. uppama As with all Indian food, a meal
centres on a base of rice or semolina preparation.
• Eaten alongside is the Sambar, sour hot dal souped-up
with vegetables. The Brahmins are vegetarian, but
others consume sour-hot fish, mutton and chicken with
gusto.
• They do a variety of vegetarian dishes. The basic terms
are varuval, poriyal and kuzambu.
• A varuval is a dry preparation where meats or
vegetables are lightly fried with onions and spices, the
poriyal is a rich hot curry, and kuzambu is a stew of
meat or vegetables in spiced up coconut milk.
FILTER COFFEE
• The drink of choice through the state is coffee. Grown in
the plantations in the Nilgiri Hills, the coffee is brewed
with great care and filtered such that it is guaranteed to
deliver the days caffeine fix with one flavorful punch.
• Indian filter coffee is a coffee drink made by mixing
frothed and boiled milk with the decoction obtained by
brewing finely ground coffee powder in a traditional
Indian filter. The drink known as Kaapi, is the South Indian
phonetic rendering of "coffee".
• The drink is also referred to as Mysore filter coffee,
Kumbakonam degree coffee, Mylapore filter coffee or
Madras kaapi. Outside of India the term "filter coffee"
may refer to drip brew coffee, which is a distinct form of
preparing coffee.
Marathi Cuisine
• Marathi cuisine has distinctive attributes of its own,
but also shares much with the wider Indian cuisine.
Maharashtrian cuisine covers a range from having
mild to very spicy dishes.
• Wheat, rice, jowar, bajra, vegetables, lentils and
fruit form staples of the Maharashtrian diet.
Peanuts and cashews are often served with
vegetables.
• Traditionally, Maharashtrians have considered
their food to be more simple than that of other
regions in India.
• Some of the distinctly Maharashtrian dishes
include ukdiche modak, aluchi patal bhaji, and
Thalipeeth.
Gujarati Cuisine
• Gujarati have an extensive coastline providing
wholesome seafood, Gujarat is primarily a vegetarian
state due to the influence of Jain vegetarianism.
• Many communities, however, do include seafood,
chicken, and goat in their diet.
• The typical Gujarati thali consists of rotli, dal or kadhi,
rice, and shaak/sabzi.
• The thali will also include preparations made from
pulses or whole beans (called kathor in Gujarati) such
as mung, black eyed beans etc., a snack item (farsaan)
like dhokla, pathra, samosa etc. and a sweet
(mishthaan) like mohanthal, jalebi, doodh pak etc.
• Gujarati cuisine varies widely in flavour and heat,
depending on a family's tastes as well as the region
of Gujarat to which they belong. North Gujarat,
Kathiawad, Kachchh, and Surat are the four major
regions of Gujarat that contribute their unique touch
to Gujarati cuisine. Many Gujarati dishes are
distinctively sweet, salty, and spicy simultaneously.
BENGALI CUISINE

• Bengali cuisine is a culinary style originating in Bengal, a


region in the eastern part of the Indian subcontinent, which
is now divided between Bangladesh and West Bengal Other
regions, such as Tripura, and the Barak Valley region
of Assam also have large native Bengali populations and
share this cuisine. With an emphasis on fish, vegetables and
lentils are served with rice as a staple diet. Bengali cuisine is
known for its subtle flavours, and its spread of
confectioneries and desserts.
FISH
•Fish is the dominant kind of protein in Bengali cuisine and is
found ponds and fished with nets in the freshwater rivers of
the Ganges Delta. Almost every part of the fish (except
scales, fins, and innards) is eaten; unlike other regions, the
head is particularly preferred.
•More than forty types of mostly freshwater fishes are
common, including like rui ,Catla , the
wriggling catfish family—tangra, magur,sole , pabda (the pink-
bellied Indian butter fish), katla, ilish ,pomflet (Bramidae), as
well as shuţki (small or large dried sea fish). Chingri (prawn) is
particularly popular and comes in varieties— kucho (tiny
shrimp), bagda (tiger prawns) or galda (Scampi).
•The most tempting dishes made with the fish are – Macher
jhol , Macher kalia , Dohi maach , Macher jhal .
MUGHLAI PARATHA
• Mughlai paratha is a popular street food
in Kolkata, .It can be a soft fried bread enhanced by a
stuffing of keema (minced meat), egg, onions and
pepper;or paratha stuffed with the same or similar
ingredients.
• Mughlai paratha was one of those mughlai recipes that
entered in undivided Bengal during the Mughal
Empire.
RAJASTHANI CUISINE
Rajasthani cuisine is predominantly vegetarian and dazzling in its
variety because of Marwaris who does not take even ginger and
garlic.
 MAAS KE SULE: Kebab made of game lamb, chicken or fish. Boti is
marinated, then arranged, then arranged on skewer and cooked over charcoal
grill. Then finished by smoking in a container with lid. While smoking clove is
also given on live charcoal with butter. This process is known as Dhuannaar
method.

 SAFED MAAS: It is white colored lam delicacy cooked in yoghurt with


white paste made of almond and coconut, finished with cream.

 LAL MAAS: A very hot lamb dish served with Phulka.

 MANGODI KI SABJI: Small dumplings of moong dal sundries and


before cooking, deep fried and cooked in rich gravy.
Contd.
 MAWAE KI KACHURI: Kachuri stuffed with mawa + cardamom+
mace+ nutmeg etc. Freid, before eating a hole is made and sugar syrup is
poured. Mawa is made by cooking besan with ghee.
 KAIR SANGRI KA AACHAR: Kair (small fruit like green peas), sangri
( veg green in color, grow in bunches, looks like small spaghetti). Kumatia
(looks like chocolate gems), dry whole red chilli soaked overnight, then
tempered in oil with dried mango peel.
 Churma: It is the most popular delicacy usually served with baatis and dal. it
is coarsely ground wheat crushed and cooked with ghee and sugar.
 Ghevar: It is a honeycomb shaped delicacy made using plain flour and ghee.
Ghevars are usually large in size approx. 200mm. or 250mm. squares or rounds
and are either sweetened with syrup or served with sweet raabdi or thickened
milk.
 AMLANA: It is a delicious drink made with tamarind pulp, perked up with
spices like pepper and cardamom The addition of black salt imparts a
wonderful flavour, which is further enhanced by the minty garnish. Chill this
drink really well before serving!
MADHYA PRADESH CUISINE
 Poha: A popular breakfast option across the country, in MP, it is savoured
much more. Made with flattened rice, onions, potatoes and seasonings like
chillies, lemon and curry leaves, it makes for a light yet satisfying treat.

 Sabudana Khichdi: Another breakfast favourite, in this recipe, sabudana or


tapioca pearls are tossed with spices and nuts.

 Dal Bafla: Similar to Dal Bati, these ghee laden dough balls are first boiled
and then baked before being crumbled and topped with dal.

 Palak Puri: A popular, deep-fried bread eaten mainly for breakfast, it is


served with aloo sabji and pickle. In the Khandwa region of Madhya Pradesh,
it is found commonly.

 Bhopali Gosht Korma: A great recipe that belongs to Bhopal's Nawabi


cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with
whole spices.
Contd.
 Bhutte Ka Kees: Corn cooked with spices and simmered in milk makes for
an unusual vegetarian dish. Bhutte ka Kees is a specialty from Indore, and a
much loved street food.

 Seekh Kebab: Jabalpur's seekh kebabs are very popular. They are
succulent, made of minced lamb, and skewered till crisp on the outside. Serve it
with mint chutney.

 Malpua: Malpua is a pancake like dessert, fried in ghee and dipped in sugar
syrup. It is usually pared with rabdi for a sinful treat.

 Khasta Kachori: Khasta Kachoris are immensely popular in Indore. The


dough is made of wheat flour and ghee, and stuffed with a spicy lentil mixture
before being fried till crisp in bubbling oil.
CHHATTISGARH CUISINE
 The State of Chhattisgarh is known as the rice bowl of Central
India. Much like the other states of India, the Chhattisgarh
cuisine is much influenced by the cuisine of the neighboring states.
Wheat, jowar and maize constitute the staple diet of the people.

 Protein-rich lentils also form an important part of the Chhattisgarh cuisine.

 Arhar Dal is the most widely used pulse of the state. Interestingly, this pulse
and other pulses are prepared and eaten with several green and leafy
 vegetables such as cabbage, pumpkin and ladyfinger.

 Cashew Burfi, Khurma, Moong Dal Ka Halwa, Jalebi, Petha…these are some
of the famous sweet food items enjoyed by the people.

 Bafuari is a typical local chana dal sweet of Chhattisgarh. It is quite popular


and known for its great taste.
Contd.
 Among the drinks, a brew made of small, creamy white fruit of a local tree
known as ‘mahuwa’ is quite popular, and in great demand, throughout the
state.

Chhattisgarh Tribal Cuisine

 The people of the various tribes of Chhattisgarh have their own distinct
cuisine, called Chhattisgarh Tribal Cuisine. Red ant, pork, squirrels, rats
and mushrooms are much preferred by the people of tribal regions to
prepare a variety of food items.

 Interestingly, people representing the various tribal regions of Chhattisgarh


lay much stress on the pork meat. In fact, pigs are sacrificed to mark the
beginning of any auspicious occasion in theChhattisgarh tribal regions.
KERALA
• Kerala is known as the "Land
of Spices"
• The cuisine of Kerala, a state
in the south west of India, is
linked to its history,
geography, demography and
culture. Kerala cuisine offers a
multitude of both vegetarian
and non-vegetarian dishes.
• In addition to historical
diversity, cultural influences,
particularly the large
percentages of Muslims and
Christians, have also
contributed unique dishes and
styles to Kerala cuisine,
especially non-vegetarian
dishes.
• cooking is
considered a scared
ritual in south
kerala.This practice,
is called 'Pongala'.
• According to the
Guinness Book of
Records, Attukal
Pongala is the largest
gathering of women
in the world.
• Keralites are mostly fish-and-rice eating people.Kerala
cuisine is a combination of Vegetables, meats and
seafood flavoured with a variety of spices. Seafood's
are main diet of Coastal Kerala. Whereas Vegetable is
the main diet in plains of Kerala and Meat is the main
course among tribal and northern Kerala.
• kerala is the land of coconut so cooking in coconut oil is
a preferred choice.
• Traditional Kerala food is vegetarian and includes Kerala
Sadya, which is an elaborate banquet prepared for
festivals and ceremonies but contemporary Kerala food
also includes Non-vegetarian dishes. A full-course
Sadya, which consists of rice with about twenty
different accompaniments and desserts is the
ceremonial meal of Kerala eaten usually on celebratory
occasions including marriages, Onam and Vishu.
• In most Kerala households, a typical meal consists of
rice, fish, and vegetables. Kerala also has a variety of
breakfast dishes like idli, dosa, appam, idiyappam.

Idiyappam Appam and Kurma Idli and sambhar


KARNATAKA
• The Kannada Cuisine is one of
the oldest surviving cuisines and
traces its origin to Iron Age - ragi
and is mentioned in the
historical works
• Mangalorean cuisine is generally
spicy and rice based. Fruits are
an integral part of the
Mangalorean menu. Fresh
coconut and chillies are
important ingredients used in
this cuisine.
• The famous south Indian sambar
dhal is called huli here. The
Udupi dosa originated in the
coastal town of Udupi: a thin
crisp savoury pancake made
from rice flour, this particular
dosa is stuffed with cooked
potatoes.
• The Mangalorian cuisine is generally spicy and rice based. Fruits are an integral part of the
Mangalorean menu. Fresh coconut and chillies are important ingredients used in this
cuisine. Rice is eaten in many forms like red grain rice, sannas (idli fluffed with toddy or
yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is
served with chicken curry as a delicacy), and neer dosa.

Masala Dosa
Upma

Kosambar Kesari bhath


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 Pradesh state is the leading
producer of red chili, rice and Telangana
for millets in India influences the liberal
use of spices — making the food one of
the richest and spiciest in the world.
• The coastal region of Andhra is known for
its tasty and fresh seafood made of
prawns and fish.
• Hyderabadi cuisines are the important
part of Andhra Cuisines. Hyderabadi
flovours ranges from sour to sweet.
• The Andhra cuisine is mainly dominated by
vegetarian food but in the Coastal areas of
Andhra commonly known as the Kosta Andhra
is popular for its seafood dishes made of Fish
and Prawns.
• The hallmark of Hyderabad cuisine is the slow
cooking method. The most popular authentic
dish of Hyderabad is the Biryani which is a
rich-meat dish accompanied by mirch ka salan
or Baghare baigan is also known as the jewels
of Hyderabadi cooking.
• The Hyderabadi cuisine is the amalgamation
of Muslim techniques and meats cooked with
the vibrant spices and ingredients.
Hyderabadi Biryani Andhra Pepper Chicken

Shikampuri Kebab Boorelu