Roll no. -: 1143023

Presented by-SHIVANI GUPTAPGDM -SS 2nd Sem

Indian cuisine

Jammu and Kashmir cuisine

Non Vegetarian Dishes : Tabakhmaz, Rogan

Josh, Rista, Aabgosh,

Dhaniwal Korma,

Marchingan Korma and

Gushtaba.

Vegetarian Delicacies : Dum Aloo, Chuk

Wangun.

Sweet Dishes : Phirni, Zafrani Pulao,

Pahalwan ki hatti a

famous sweet of jammu

Kahwa-the special green tea of kashmir,

Wazwan, modur pulaav, nadir yakhin.

The state of Jammu and Kashmir is not just a paradise

for the tourist but also for the lovers of good food.

The state offers a variety of exotic recipes bearing a

distinct seal of the state.

Three different styles of cooking prevail in the state as

Kashmiri Pandits, Muslims and Rajput follow their own

traditions and proscriptions in cooking.

Kashmiri Pandits refrain from the use of onions and

garlic, while Muslims avoid the use of asafoetida (hing)

and curds. Variations in recipes can also be observed in

the different regions of the state.

Cooking pattern as seen in Ladakh differs to that

Hindu Dogras. This is also due to change in locally

produced crops.

Himachal Pradesh cuisine

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 an

d til chutney, Kullu Trout, Grilled

Fishes, Chicken Anaardana,

Guchhi Mattar, Sepu Vadi and

Kaddu ka Khatta, dham,

ankalos.Himachal Government in the

Month of May, Holds a Cuisine

Festival Where Different Indian

Cuisines are Highlighted.

Punjab cuisine

Punjab is known for its delicious, spicy and

butter laden food throughout the world. Punjabi

dishes are much loved across india and are well

known for packing a punch.

Delicious food and continual eating is

somewhat of a birthright for punjabi’s.

It is said that people eat to live but

punjabi’s live to eat.

Haryana cuisine

Uttarakhand cuisine

Rajasthan cuisine

Gujarat cuisine

It is an exquisite blend of flavors where sweet

notes dominate most dishes like the famous

gujarati kadhi.

Vegetable Handva is a salty dinner dish.

Khandvi, gujarati samosa, uundhyu, aam

shrikhand with mango salad, dhokla, handvo, dal

dhokli, Bardoli ki khichdi, methi ka

thepla.

Uttar pradesh cuisine

The main genre of uttar pradesh cuisine is awadhi, and the cooking patterns of the state are similar to those of the rest of northern india.

The awadhi cuisine of uttar pradesh bears similarities to those of kashmir and punjab.

Bharwan chicken pasanda, mutton kofta, arharki dal, kakori kebab, bhindi ka salan, bedmi, allahabad ki tehri, keema dum.

Madhya pradesh cuisine

Popular dish in the region is the Dal

bafla. Bafla is a steamed and grilled

wheat cake dunked in rich ghee which is

eaten with daal (a pungent lentil broth). It

is followed by sweet ladoos.

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.

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.

Maharastra cuisine

The cuisine of maharashtra has its own distinctive

flavors and tastes.

It can be divided into two major sections–the coastal

and the interior. A part 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, gaud saraswat

brahmin, and goan cuisines.

Bhelpuri, paani puri, paav bhaaji, vadaa paav .

Goa cuisine

Saraswat cuisine and Malvani cuisine

Karnataka cuisine

Bisi bele bath

Coorg district is famous for spicy pork curries while coastal karnataka has seafood specialities.

Among sweets, mysore pak, dharwad pedha, chiroti are well known. Although the ingredients differ regionally, a typical kannadiga oota (kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: uppu(salt), kosambari, pickle, palya, gojju, raita, dessert, thovve, chitranna, rice and ghee.

Kerala cuisine

Most of kerala's hindus eat fish except the brahmin

community and because kerala has large minorities of

muslims and christians that are predominantly non-

vegetarians, kerala cuisine has a multitude of both

vegetarian and dishes prepared using fish, poultry and

meat.

Rice and fish along with some vegetables is the

staple diet in most kerala households. Kerala also

has a variety of breakfast dishes like idli, dosa,

appam, idiyappam, puttu, and pathiri.

Tamil nadu cuisine

Lentils are also consumed extensively, either

accompanying rice preparations, or in the form of

independent dishes.

Vegetables and dairy products are essential

accompaniments.

Tamil nadu is famous for its spicy non vegetarian

dishes. The southern regions in tamil nadu, namely;

madurai, kaaraikudi or chettinaadu are famous for their

spicy non vegetarian dishes.

Andhra pradesh cuisine

Pesarattu, a popular Andhra dish,

Another popular telugu dish is hyderabadi biryani is

popular for its exquisite taste and is derived from persian

style of slow cooking.

Curds are a common addition to meals to neutralize the

spiciness of the food.

While a small chunk of the populace are vegetarians,

vegetarian food is still quite popular. Vegetarian food is

generally served for breakfast and lunch.

Breakfast items like dosa, vada have origins in udipi,

karnataka but are influenced by spices native to andhra

pradesh.

Telangana cuisine

Hyderabadi cuisine includes popular delicacies

such asbiryani, hyderabadi haleem, baghara

baingan and kheema.

various pickles are part of local cuisine, popular

among those are gongura. yogurt is a common

addition to meals, as a way of tempering

spiciness.

> Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed.

Odisha cuisine

•Chungdi Jhola

Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala(curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries.

Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer.

Chhattisgarg cuisine

People of the state much relish namkeens and

sweets also. A variety of namkeens and sweets are

prepared and eaten at the slightest of occasions.

Cashew burfi, khurma, moong dal ka halwa,

jalebi, petha…these are some of the famous

sweet food items enjoyed by the people.

Jharkhand cuisine

Among the delicious non-vegetarian

jharkhand delicacies, you can name spicy

chicken that is much popular among a

significant section of jharkhand population.

Some famous cuisines, jharkhand handia,

bamboo shoots, mushroom, rugra, kanda,

thekua, mitha khaja, pua, mahua, litti, aaloo

chokha, dhuska, chhirka or chhilka roti, arsa

roti, dubhni roti

Palak paneer, a dish made from

spinach and paneer (cottage cheese)

Roasted stuffed Litti from Bihar

>

Bihar cuisine

There is a custom of eating poha with yoghurt and

sugar. Bihar is famous for sattu parathas, which are

parathas stuffed with fried chickpea flour, chokha (spicy

mashed potatoes), fish curry, litti, bihari kebab, and

postaa-dana kaa halwaa.

Another common dish is alu-bhujia (not to be

confused with bikaneri bhujia, also known as rajasthani

bhujia, made from potatoes cut like french-fries and

cooked in mustard oil and mild spices, and eaten with

roti or rice-daal.

West bengal cuisine

Bengali

authentic full

meal

Fish and sweets are the two things, bengali

food ever misses.

Do try out the roshogollas, sandesh and cham-

cham and street food like aloor chop, kathi roll

and phuchka for those who of you who have a

sweet tooth, west bengal has quite a wide variety

of sweets to offer on it’s plate.

Titillate yout taste buds with sandesh payesh,

roshogollas, cham cham, mau patishapta & naru

Sikkim cuisine Nepalese cuisine is very popular in this

area. Rice is the staple food of the area,

and meat and dairy products are also

widely consumed Dhindo, Dal bhat,

Gundruk, Momo, gya thuk, ningro, kinema

curry,chhurpi, phagshapa and sel roti are

some of the local dishes.

Alcoholic drinks are consumed by both

men and women. Beef is eaten by

the Bhutias

Assam cuisine

A traditional meal in assam begins with a khar,

a class of dishes named after the main ingredient,

and ends with a tenga, a sour dish.

The food is usually served in bell metal utensils.

Pann, the practice of chewing betel nut, generally

concludes the meal.

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, and

pickled bamboo shoots.

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.

Tripura cuisine

A bowl of thukpa

The tripuris are non-vegetarian, though there is

a minority modern vaishnavite hindu vegetarian

following.

The major ingredient of tripuris cuisine for non-

vegetarian food includes pork, chicken, mutton,

turtle, fish, prawns, crabs, and frogs.

Mizoram cuisine

Some of the most demanded delicacies of

mizoram are made with ingredients like

bamboo shoots and ducks.

Some very well known mizo dishes are

misa mach poora, panch phoron taarkari,

which is actually a grilled preparation of

shrimps, dal with eggs, poora mach and

koat pitha.

The principal food of Manipur is rice, fish and vegetables.

One of the favorite foods of the Manipuris is the Ngri, which is actually is a type of fermented fish. It carries a distinct smell but it is very popular for its taste.

The Manipuri people love eating fish. Most of their delicacies involve fish in various forms. Apart from Ngri, roasted fish and fried fish, they also love the Nga Aiyaba or the dried fish.

Some of the popular dishes and preparations of

Manipur are: > Yongchaak singjuMonica gi

chakumAloo mattar and smoked fishBora - a kind

of pakoraKanghauAloo angouba - fried

potatoPakoura mahNga atauba - fish fryNga

athongba - curried fishKhajing boraKhangau.

Chicken is another popular dish of the people

of Manipur.

Nagaland cuisine

Arunachal pradesh cuisine