Indian cuisine

Presented by-sujeet kumar singh

Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.

The staple of indian cuisine are rice, atta , and a variety of pulses like masoor , bengal gram, toor , black gram, and moong Most Indian curries are cooked in vegetable oil. In northern and western India, peanut oil is popular, while in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast, especially in Kerala; sesame oil is common in the south as well. In recent decades, sunflower and soybean oil have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or desi ghee, is less used than before. The most important or frequently used spices in Indian cuisine are chilli pepper, sarso, cumin , turmeric , fenugreek , asafoetida , ginger , coriander , and garlic . Some leaves commonly used for flavoring include Bay leaf, coriander leaf, fenugreek leaf, and mint leaf. The use of curry leaves is typical of Gujarati and all South Indian cuisine. Sweet dishes are seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad. Hyderabad, a city created by the Sultan's of Golconda, has developed its own cuisine over the centuries. It is heavily influenced by Turkish (Biryani), Arabic The cuisine is special because of the use ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, rice . The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. Traditional utensils made of copper, brass, earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key factor of this cuisine.

Kachche- gosht

ki biriyani - raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put on dum. Hyderabad Zafrani Biryani - Saffron is soaked and mixed with the rice at the time of dum. Side Dishes Mirchi ka Salan[6], Chilli Curry - accompanies a Biryani Dahi chutney, curd or Yoghurt (not sweet) mixed with onions,Corriander,Pudina and green chillies.

Baghara baingan - Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste. Dalcha -Mutton and Lentil delicacy. Paaya - Bone soup Pathar-ka-Gosht - Mutton/lamb seared on a stone slab found in Hyderabad. Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron Dum-ka-Kheema Muthhi Key Kebab - Meat balls (goat) Nizami Murg Handi Maghaz Masala (Beja Fry) - A goat's brain deep fried delicacy. Dopiaza - A curry made from lamb, onions, butter etc. Boti Kabab - Minced meat delicacy. Bhuna Gosht Hyderabadi Nihari- A breakfast dish made of Goat's feet.

Qubani ka meetha(Khubani-ka-Meetha) - Apricot Pudding, Toppings with almond and cream. The original recipe is a translucent liquid. Double ka meetha- Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre. Gil e firdaus - Kheer made from kaddu. Sheer korma- Vermicelli Pudding - Sheer means Milk and Korma is a dry date fruit, is a celebration special dessert, specially made on the Ramzan day Gaajar ka Halwa- Carrot Pudding Firni - A Rice dessert.

Goan cuisine
Arroz doce - A Portuguese derivative of kheer (sweetened rice) of India. Chamuas - A Goan derivative of samosa. Croquettes, beef cutlets and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations. Sorpotel - A Goan pork meat, liver, tongue, blood curry that is very spicy. Xacuti - Goan curry made with roasted grated coconut with pieces of chicken or beef. Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. Bebinca - A pudding traditionally eaten at Christmas

Gujarati cuisine
Puri, made with whole wheat flour, deep fried Thepla, also called Dhebara, made with a mixture of flours, shallow fried, mildly spiced, usually contains shredded vegetables Bhakhri, made with whole wheat flour, thicker than Rotli, crispy Bajri no rotlo, thick millet flour flatbread usually grilled over coals Parotha, Fried whole wheat flat-bread, similar to the North Indian paratha Puran Poli (Vedmi), whole wheat bread with sweet moong dal filling usually made for special occasions.

Farsan are side dishes in Gujarati cuisine. Bhajiya Dhokla Khandvi Sev Khamani Chaat Kachori Muthia Paani Puri Khaja

Maharastra cuisine
Pohay Upma or sanja or upeeth: This snack is similar to the south Indian upma. It is a thick porridge made of semolina perked up with green chillies, onions and other spices. Vada pav: Popular Maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a 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. Interestingly rarly vada pav are home made. Misal Pav:Quintessentially from Kolhapur. This is made from a mix of curried sprouted lentils, topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. Also some times eaten with yogurt. Bread is a must. 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 bun shallow fried in table butter and chopped onion. Sometimes cheese, paneer (cottage cheese) are added.

 "Amti" (Sweet and Sour Lentil Curry, made with Tamarind and Jagery. Mutton Kolhapuri ,Taambda rassa (Red curry) Mutton Kolhapuri, Pandhra rassa (White curry) Solkadhi - prepared from coconut milk and Kokam Tomato saar - Maharashtrian spicy tomato soup

Tilgul, Maharashtrian sweet snack. Puran Poli: It is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggery , yellow gram (chana) dal, pain flour, cardamom powder and ghee . Modak: is a Maharashtrian sweet typically steamed . Modak is prepared during the Ganesha festival around August, when it is often given as an offering to lord Ganesha, the elephant-headed God, as it is reportedly his favorite sweet. Gulab Jaam: are balls made of dense milk (Mava/Khava) and bleached wheat flour fried in ghee (clarified butter) and then dipped in sugar syrup. Shevaya chi Kheer: is prepared by cooking shevaya in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts. Anarsa . Basundi: Sweetened dense milk dessert. Shrikhand: Sweetened yogurt flavoured with saffron, cardamom and charoli nuts. Laddu: It is famous sweet snack in Maharashtra mainly prepared for Diwali

Bengali cuisine
Bengali cuisine is known for its subtle flavours, its confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure with similar traditions like the kaiseki .

 and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). One of the most popular and iconic snack foods of Bengal, jhal literally means 'hot' or 'spicy'. Jhal-mu i is puffed rice with spices, vegetables and raw mustard oil

 Several varieties of yoghurts such as mish i doi, custards, and rice pudding (khir or firni) are also popular in both Bangladesh and West Bengal. Shndesh, kalo jam, paesh,bundiya , shndesh.

 Bhaja : Anything fried, either just after it has been salted or dipped in any kind of waterbased batter. Does not include croquettes, or crumb coated items. Bhorta : Any vegetable, such as potatoes, beans, sour mangoes, papaya, pumpkins or even dal, first boiled whole and then mashed and seasoned with red shallot, fresh chile, mustard oil/ghee and spices.

Shukto : A favorite Bengali palate cleanser, made with a lot of different vegetables including at least one bitter veg, simmered with a hint of sugar and milk to bring out the bitterness of the fresh vegetables. Ghonto: Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Non-vegetarian ghontos are also made, with fish or fish heads added to vegetables. The famous murighonto is made with fish heads cooked in a fine variety of rice. Jhal : Literally, hot. A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of pach-pouron . Jhol : A light fish or vegetable stew seasoned with ground spices like ginger, cumin, coriander, chilli, and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavorful. Whole green chillies are usually added at the end and green coriander leaves are used to season for extra taste. It is the closest to a "Curry .

AWADHI CUISINE.
The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking .Their spread would consist of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron Dastarkhwan, a Persian term, literally means a meticulously laid-out ceremonial dining spread.

 Broadly, there are three categories of cooks in Lucknow. The bawarchis cook food in large quantities. The rakabdars cook in small gourmet quantities. Rakabdars also specialize in the garnishing and presentation of dishes. The nanfus make a variety of roti, chapattis, naans, sheermals, kulchas and taftans. Normally, one cook does not prepare the entire meal. There are specialists for different dishes and also a variety of helpers like the degbos who wash the utensils, the masalchis who grind the masala and the mehris who carry the khwan (tray) to be spread on the dastarkhwan. The wealthy always had their kitchens supervised by an officer called daroga-e-bawarchi khana or mohtamim. It was this officer s seal on the khwan that guaranteed quality control.

Dhungar Dum dena Galavat Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderise meat.

Baghar Gile hikmat Talking of Persian influence on Awadh cuisine one cannot ignore this interesting method adopted for cooking. 'Gil' in Persian is earth or mud and 'Hikmat' implies the procedure of the Hakims. This method is generally followed to prepare 'Kushtas' which are the ash-like residue of substances which cannot be consumed in their natural form as they are toxic, for instance gems or metals. But when adopted for cooking purposes the method is as follows. The meat or vegetable to be cooked is generally taken whole and stuffed with nuts and spices, It is then wrapped in a banana leaf or cloth and covered completely with clay or 'Multani Mitti' (Fuller's Earth) so as to seal it. It is thereafter buried about 4-6 inches deep. Aslow fire is then placed on top for 6 8 hours after which the food is dug out and is ready to be served! Loab This is a term which refers to the final stage in cooking when the oil used during cooking, rises to the surface. giving the dish a finished appearance, This occurs mostly when slow cooking of gravy dishes is involved. Moin It is the shortening of dough. In this process fat is rubbed into the flour and made into a dough for kachoris or pooris orparathas. This makes the final product crisp, flaky and crumbly. Ittr (Perfumes) The use of perfumes play an important role in Awadh cuisine they are used to enhance the aroma of the dish and make it delicate. Most commonly they are made from musk deer, hunting of which is now banned worldwide. Yakhni cuts (Mutton) The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animal. The basic purpose of mea t in preparing Yakhni is to derive the juice and flavour and hence

 Chandi warq This is the process in which small pieces of silver are placed. between two sheets of paper and then patted continuously with a hammer till it becomes papery thin. These are used in decorating the dishes before presentations, e.g. Chandi kaliya, Moti pulao. Zamin doz This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. The cooking process takes about 6 hours.

Rumaali Roti: An elaborately and dexterously prepared ultra thin bread made on a huge and hot convex metal pan from finely ground wheat flour. It is a treat to watch one of these being prepared with great flourish by skilled cooks. The Urdu word rumaali literally means a kerchief. Tandoori Roti: A relatively thick bread ranging from an elastic to a crispy consistency, baked in a cylindrical earthen oven at a sometimes amazing speed by aggressively fast cooks at roadside restaurants and eateries. The Urdu word tandoor means an oven. Naan: This is a thick bread, softer and richer in texture and consistency than the tandoori roti. It is made from finely ground wheat flour kneaded into a very elastic mass. The roghni is a special treat for lovers of awadhi cuisine. This extraordinary bread is prepared with a rich mixture of cream, sugar, wheat flour, butter, and essence. The taste is rich and elegant just perfect for the curries of the awadhi cuisine. Sheermaal: It is sweet bread that accompany the rich and filling aromatic quorma (gravied chicken or mutton). Sheermal is a sweetened Naan made out of Maida (All-purpose flour), leavened with yeast, baked in Tandoor or oven. In the olden days, it was made just like Roti. The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. Baqarkhani: It is a naan which is an elaborate variation of the sheer-maal except that it is fried on a griddle rather than baked in a tandoor.

 If you want to eat the best biryani in the world you ll need to travel to Lucknow. Haji Wahid Qurash s 'Wahid ki biryani' of Aminabad and Idris Biryaniwala's 'Idrisi biryani'of Patanala, Chowk are most famous for delicious biryani in Lucknow.

Lucknow is proud of its Kebabs. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs and Seekh Kebabs are among the known varieties. The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture. The 100-year old Tunde ke Kabab in Chowk is the most famous outlet for choicest Kababs even today.Tunde Kabab is so named because it was a specialty of a one-armed chef. What makes the Tunde Kabab unique is the kabab's masala (home made spices) which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices. Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. Kakori Kabab is as far as perfection could go. The mince for the kabab is to be obtained from no other part but the raan ki machhli.other ingredients include khoya, white pepper and a mix of powdered spices which remains a closely guarded secret adds to the perfect blend. Shami Kabab is the most important of them all. Made from mince meat, with chopped onion and coriander and green chillies usually added to the mixture, the kebabs are round patties filled with spicy surprises and the tangy raw green mango. A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab. Boti kebab is lamb marinated in yoghurt and skewered, then well cooked. Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor. You can achieve an authentic tandoor flavor using your own barbecue grill. Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab etc.

PUNJABI CUISINE

 Chicken - Tandoori Chicken, Butter Chicken, Chicken Tikka, etc. Lamb - Rogan Josh, Bhuna Ghosht, Kadhai Ghost, Raan Gosht, Dal Gosht, Saag Gosht, Nihari Gosht, Rara Gosht, Paye da Shorba, etc. Beef - Nihari Beef, Beef Pasanda, Kadhai Beef, etc. Fish - These are all freshwater fish dishes like Amritsari Fish, Tandoori Fish, Fish Tikka, Fish Pakora, etc. Kebabs - Various lamb, chicken and beef kebabs. Biryanis - Chicken Biryani and Lamb Biryani. Keema Naan - Chicken mince and lamb mince

 Vegetarian Pulse, bean and / or lentil preparations: Sarson Da Saag (a dish prepared from green mustard leaves and stem with Makki Roti (bread made by corn flour) Mushroom & Bean Sabzi Dal makhani (Pulses with butter) Rajma (Red kidney bean) and Rice Dal Amritsari Rongi (Black eyed bean) Choley (eaten with Naan or Kulcha)

KASHMIRI CUISINE
The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that have spread from the Baltistan region of Pakistan-administered Kashmir.

 Kashmiris are heavy tea drinkers. The most popular drink is a pinkish colored salted tea called "noon chai" or "sheer chai." It is made with black tea, milk, salt and bicarbonate of soda. The particular color of the tea is a result of its unique method of preparation and the addition of soda. This salted tea is very much like the salted tea prevalent in various parts of India. Noon chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from the Sufi, or bakers. Often, this tea is served in a large Samovars. Kahwah At marriage feasts, festivals, and religious places, it is customary to serve Kahwah - a green tea made with saffron, spices, and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households.

Ristae Rogan josh Dhani phul Aloo bukhaar: chutney made with fresh plums, onions, sugar, lime juice and spices Tabak maaz: Fried lamb ribs Daniwal korma: lamb in a yogurt-based gravy Aab gosht: Lamb curry cooked in milk Sheekh kabab: spicy ground lamb on skewers Gushtaab: Chopped lamb with spices cooked in oil, milk and curds

 Dam oluv (Whole potatoes cooked in a spicy form with generous amounts of powdered chilli pepper) Nadeir yakhean (Lotus stem in a yoghurt base) Hak (with nadeir/vangan, refers to kohlrabi, generally stewed) Nadier palak (dish consisting of lotus root slices stewed in spinach) Razmah goagji (a popular dish consisting of large cut turnips in a delicately flavoured kidney bean curry)

RAJASTHANI CUISINE
Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.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.Rajasthan is known for tough people and tough food. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner

Churma Gujia Seero (Hindi: Halwa) Imarti Ghevar Feeni Besan Chakki Balusahi Milk-Cake (Alwar ka Mawa) Mohan thal

Daal-Baati Guwar fali ki saag Beans ki sabji Gajar ki sabji Karela ki sabji Badi Ker-saangri ki sabji Kadhi Papad ki sabji Besan Gatte ki sabji dahi mein aloo

 Typical Rajasthani meat dishes

Mohan maans (meat cooked in milk) Laal maans (meat in red chillies curry) Safed maans (meat cooked in curd) jangali maans. Mutton ka shweta.

KARNATAKA
People from Karnataka are notorious for their sweet tooth. Mysore Pak, Dharwad pedha, and Pheniare popular sweets. Apart from these sweets there are other lesser known sweets like 'Kajjaya, Coconut Mithai Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar. Some typical Breakfast dishes include Masala Dosa, Plain and Rave Idli, Mysore Masala Dosa, Lunch items include sambar, rasam and a delicacy called Bisi bele huliyana.

KERALA
Vegetarian: sambar, rasam, kichadi. Non-vegetarian: shrimp coconut curry, fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, duck curry, malabari fish curry. payasam Porotta with chicken curry or mutton curry. Idli, dosai with chutney.

TAMILNADU
Vegetarian: idli, sambar, vadai, rasam, dosa, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters), kootu (vegetables in wet style), poriyal/kari (vegetables in dry style), uthappam, idiappam, appalam (deep fried lentil-flour crisps) and papadum (baked lentil-flour crips), freshly made thayir pachidi (yogurt mixed with fresh vegetables). Non-vegetarian: karuvattu kuzhambu (salted, dried fish in wet sauce), chettinad pepper chicken, fish fry.

THANK YOU