North Indian Cuisine & Ethnic Food Facts and History

North Indian cuisine comprised of dishes of the Northern region of Indo-pale including Northern Punjab, Sindh, Jammu & Kashmir, Hamachi Pradesh, Delhi, Haryana, Northern Gujrat, Uttarakhand, Uttar Pradesh, and Rajasthan. All these regions clearly indicate the diversity of dishes in this cuisine. Dishes of this cuisine has some of the most sophisticated dishes in the world. Only highly trained chefs in traditional homes and restaurants can make those dishes with perfection.

This cuisine is renowned in the world for its snacks and lots of other regions of India also eat snacks and desserts of this cuisine. Here you will find out about the history, menu, ingredients, and most popular dishes of this cuisine.

 

North Indian Cuisine Facts and History

• The history of this cuisine goes back to the Imperial Times, therefore, some dishes like Sahi Tukry and Nargisi Kofty has a clear touch of Mughal traditions.
• North Indian Cuisine is the richest cuisine in the world with the combination of ten regional cuisines including Awadhi cuisine, Bhojpuri cuisine, Bihari cuisine, Cuisine of Kashmir, Cuisine of Uttar Pradesh, Kumauni cuisine, Mughlai cuisine, Punjabi cuisine, and Rajasthani cuisine.
• Although it is called Indian cuisine but it also contains two regional cuisines of Pakistan.
• North Indian cuisine has even adopted some dishes of West Indian Cuisine like Gulab Jaman and Halwa.
• Some portion of Gujrat also comes in North India, therefore, West and North Indian cuisines has some common dishes.

North Indian Cuisine Menu

Breakfast

• Aloo Dahi Wale
• Aloo Dum
• Kadhai Paneer
• Khoya Matar
• Matar Paneer
• Palak Paneer
• Paneer Bhurji
• Paneer Makhana Curry
• Sarsoon Ka Saag
• Stuffed Tomato
• Vegetable Curry

Lunch

• Aloo Mangodi
• Aloo Palak
• Bhindi Bhaji
• Chane Jaiselmer Ke
• Chilli Paneer
• Ghiye Ke Kofte
• Hara Chana Masala
• Lobhia
• Makhani Arbi Masala
• Malai Kofta
• Marwadi Gatta Kadhi
• Methi Aloo
• Methi Ke Gatte
• Navratan Korma
• Pakori Kadhi
• Paneer Kofta
• Paneer Makhana Curry
• Paneer Makhani
• Papad Sabzi
• Peshawari Chana
• Pindi Chana
• Punjabi Kadhi
• Rajma
• Rajma Rasmisa
• Shahi Gatte
• Sindhi Kadhi
• Stuffed Aloo
• Stuffed Bhindi
• Stuffed Capsicum

Snacks

• Aloo Palak Pakora
• Baby Corn Pakoda
• Chicken Role
• Dahi Bally
• Gol Gappy
• Masala Dosa
• Masala Sweet Corn
• Methi Ke Pakore
• Paneer Tikka
• Pyaz Ke Pakore
• Raita
• Samosa

Dinner

• Aloo Amritsari
• Aloo Bharta
• Aloo Ghobi
• Aloo Ki Sabji
• Aloo Rassewale
• Aloo Took
• Baigan Aloo
• Bhindi Anardana
• Dum Aloo
• Karela Masaledar
• Paneer Korma
• Paneer Pasanda
• Paneer Taash Kabab
• Papad Ka Shaak
• Rajasthani Bhindi
• Sabz Sangar
• Shahi Paneer

Desserts

• Rabri
• Falooda
• Kheer
• Kulfi
• Laddu
• Sohan Papdi
• Revadi
• Peda
• Halwa
• Mohan Thaal
• Makhan Misri
• Phirni
• Ghevar
• Jalebi
• Sheeer Khorma
• Shahi Tukry
• Gulab Jamun

Drinks

• Fresh Fruit Juices
• Milk Shakes of different seasonal fruits like mango, strawberry, and banana
• Lassi (different flavors of Lassi has been developed over the years)
• Limeade
• Tea

Holiday Menus

The holiday dishes in this cuisine depends on the region. In Punjab people love to make Phirni, Kheer, and Sheer Khorma on holidays and special occasions. On regular holidays Pakora and samosa are most popular snacks. Every dish in this cuisine is special but korma and kofta are truly special. Lots of people in these regions serve korma and Chicken Kerhai in their wedding ceremonies and other special occasions.

Most Popular Dishes

Korma

This mouthwatering dish is one of the most delicious dishes in North India. the best thing about this dish is that it can be prepared with or without meat. Vegetarians can make it with French beans, green peas, carrots, and potatoes. They can also add more verities of vegetables to make Navaratan Korma. If you add chicken in it then it will call Chicken Korma. You can also make this dish with beef and mutton which shows the flexibility of this dish and the amazing thing is that every variety of this dish is simply delicious.

Sarson ka Saag

This dish contains Mustard leaves and spinach which make it very good for health especially for growing kids. This dish is extremely popular in rural areas and the taste of this dish is just mind boggling especially when it is eaten with buttered chapatti.

Most Used Ingredients

• Chicken
• Flour
• Makhan
• Paneer
• Potato
• Spices
• Tomato
• Yogurt

Traveling Foodie – What to eat when you travel to North India

It will not be easy for travelers to select the best dish because there are literally dozens of snacks available on the streets of Punjab and Gujrat. Here is the list of some dishes and snacks that you must try in the street and restaurants of Northern India.

Street Food

• Dahi Bally
• Kachori
• Pani puri
• Dal Pakwan
• Chaap Chola
• Samosa
• Pakora

Restaurant Food

• Korma
• Dum Aloo
• Shahi Paneer
• Masala Dosa
• Paneer Kofta
• Paneer Makhana Curry
• Chilli Paneer
• Ghiye Ke Kofte
• Channa Masala
• Chicken Karhai

All these dishes are enough to showcase the elegance and delight of North Indian cuisine. Lots of chefs are making efforts to further improve the taste of some dishes to attract foreigners and their efforts are further expanding this cuisine.

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Are you from North India? Maybe you visited there? Please feel free to comment and add your own thoughts on North Indian ethnic food.

Pratima Saha

West Indian Cuisine & Ethnic Food Facts and History

West India, like other regions of India, is famous for its cuisine. the unique thing about West Indian cuisine is that it contains diverse dishes with a wide range of ingredients, taste, colors, and aromas. This region of India is one of the most developed regions with lots of industries.

The urbanization of this region has also expanded the range of this cuisine as lots of chefs are experimenting with different dishes to take this cuisine to the new level. Here you will find about interesting facts, popular dishes, major ingredients and lots of other things about West Indian Cuisine.

 

 

West Indian Cuisine Facts and History

• Gujrat is a part of West India and Surat, a city of Gujrat, is world-famous for its food.
• The food southern side of the West India is dominated by rice, seafood and coconut due to the ocean and lots of rivers on that side.
• Maharashtrian cuisine is the part of West Indian cuisine which contains one of the spiciest dishes in the world. Even the name of these dishes brings water in mouth.
• Gujrati dishes in this cuisine contains only vegetables due to which Gujarati cuisine is also referenced as Vegetarian cuisine.
• Alcohol is prohibited in Gujrat, therefore, no drink or dish in this part of West India contains alcohol

West Indian Cuisine Menu

Breakfast

• Lasaniya Batata
• Luchi
• Makai Na Bharta
• Kakdi Nu Raitu
• Khajoor Na Ghugra
• Sev Puri
• Daal Parantha
• Poha Roll

Lunch

• Masala Puri
• Masala Supari
• Aamti
• Asoondi
• Bharwan Baingan
• Chhundo
• Dal Dhokli
• Dhokla
• Gujarati Kadhi
• Gunda
• Khaman
• Khaman Kakdi
• Khandvi
• Khichu
• Kobhi Zunka
• Osaman
• Pav Usal
• Pavta Batata
• Pavta Patties
• Pitachi Mirchi
• Puneri Daal
• Sukavni
• Sukhi Kolmi
• Toor Dal
• Trevti Daal
• Undhiyo
• Valche Virdi
• Vangi Ani Val
• Vangi Batata Bhaaji
• Vermicelli Upma

Snacks

• Aloo Bonda
• Aloo Poha
• Bhel Puri
• Leelva Nu Bhaat
• Pani Puri
• Pao Bhaji
• Puran Poli
• Pohay
• Ragada Patties

Dinner

• Upma
• Usli
• Vagharelo Bhaat
• Bombay Chiwda
• Thepla
• Ringan Nu Oloo
• Sabudana Khichdi
• Tindora Nu Shaak

Desserts

• Shrikand
• Kalakand
• Gajjar ka Halwa
• Gulab Jaman
• Petha
• Raj Bhog
• Jalebi

Drinks

• Darjeeling tea
• Lassi
• Shikvanji (Lemon juice also known as Nimbu Pani)
• Sugarcane Juice
• Cashew Apples
• Jal Jeera

Holiday Menus

Holidays in West India is about traditional dishes and sweets. People usually eat paratha with daal in the morning. Masala Puri is another delight of holiday. This region is full of vegetables therefore you will find lots of vegetable dishes like Wada Pao. Shrikhand is the first choice as a dessert on holidays.

Most Popular Dishes

It is very difficult to pick out three or four most popular West Indian dishes as there are more than dozens of dishes in this cuisine which are popular in the entire South Asian region. We picked most popular dish in each category to help out people of all tastes.

Pohay:It is also called pohe and it is very spicy rice dish. Roasted chilies are used in this dish to add spicy taste. Other ingredients of this dish are cumin seeds, mustard, curry leaves, onions, and of course rice. This dish is also considered as a snack as you can make it in few minutes and it contains no fats.

Pav Bhaji: This is a famous fast food of India. It is just a vegetable curry which contains fired pav bhaji, mushroom, cheese, paneer (a type of cheese), spices, and some dry fruits. The ingredients of this dish clearly indicate that it is high-calorie dish. All these ingredients make the curry very thick and people usually eat it with a bun or bread. You can find this dish from any food street in West India.

Vada Pav: It is the most famous food of West India because it is like a burger but it does not contain any meat, therefore, health conscious people and vegetarians can eat it. The best thing about this dish is that it contains deep fried potato. If you want to eat fast food without gaining weight then this dish is for you. Like any other Indian dish, Vada Pav also contains few spices which make this dish mouthwatering. This dish is also known as Wada Pao so don’t get confused if you find this word on the menu.

However, my favorite one is Tarla Dalal:

Polupar Desserts:

Shrikhand: Any cuisine can’t be completed without a delicious dessert and this dessert of West Indian Cuisine is Shrikhand. This is basically a milk dish but yogurt is used instead of pure milk to get the desired thickness and taste. Yogurt is drained with the help of a cotton cloth and then different flavors like saffron and cardamom are added to improve taste. It is luxurious desserts therefore high-end West Indian restaurants serve this dish.

Most Used Ingredients

• Rice
• Beans (especially daal)
• Vegetables (including all season vegetables)
• Coconut
• Sea food but mostly only fish is used
• Spices

Traveling Foodie – What to eat when you travel to West India

Street Food

• Bhel puri
• Pav bhaji
• Vada Pav
• Chicken tikka rolls
• Kebabs
• Kheema Pav
• Channa bhatura
• Pani puri

Restaurant Food

• Kalakand
• Masala Supari
• Bombay Chiwda
• Gujarati Kadh
• Dal Dhokli
• Bharwan Baingan
• Vagharelo Bhaat

Now you must have realized that diversity of West Indian cuisine. You will find every kind of delicious dishes from spicy to sweet.

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Are you from West India? Maybe you visited there? Please feel free to comment and add your own thoughts on West Indian ethnic food.

Pratima Saha

East Indian Cuisine & Ethnic Food Facts and History

East Indian Cuisine resembles nothing of what the international community calls ‘Indian’ food. It is a unique cuisine that draws strength from the water resources around it and the spices that grow in the region. East India consists the states of Bihar, Jharkhand, Odisha, and West Bengal.

East Indian Cuisine Facts & History

 

 

• There is a lot of Chinese and Mongolian influence on the food because of their proximity to that region.
• Fresh ingredients are key to the cuisine. The philosophy is to appreciate the natural flavors and hence the preparation time is usually short.
• Bengali cuisine use the five spice mix that uses nigella, cumin, fennel, funugreek, and mustard. Rice and fish are the predominant foods eaten here.
• The cuisine of Jharkhand and Bihar is more connected to the mainland with the use of a lot of garam masala and similar spices
• The Odiya cusine is subtle to taste and lightly spiced. Seafood is big in the state and amazingly a very small percentage of people of the state are vegetarians.

East Indian Cuisine Menu

Breakfast

West Bengal

Luchi
Made from all-purpose flour and deep fried. It is generally eaten with an accompanying curry or plain sugar.

Cholar Dal
This is a stew of Bengal gram lentils with spices and is rich in proteins

Kochuri & Aalur Torkari

Kochuri can be called a stuffed lucchi with a filling of peas, potatoes, or lentils. Aalur Torkari is a spicy curry of potatoes that is served along with it.

Bihar and Jharkhand

Ghugni
Dried yellow peas, white peas, or black gram is cooked in gravy and is served with boiled rice.

Pittha (Sweet or Savory)
This is basically stuffed dough and the filling can be spiced black gram or with sugar, jiggery and date juice.

Choora
Flattened rice is called choora and it can be used to make savory breakfast or a sweet one with yogurt and fruits.

Makuni Roti/ Satuwa Parauntha
Roasted gram, onions, amchur, kalonji, ajwain, and some more spices are mixed to make a mixture, which is then stuffed in a whole wheat dough. It is then flattened and shallow fried to make this hearty breakfast item.

Odisha

Poha
Flattened rice cooked with mustard seeds and spices

Parantha
Flattened bread, which can also be sometimes filled with potatoes, or onions or any other local vegetable.

Chudaa Dahi
Flattened rice mixed with yogurt and sugar, or may be some fruits

Lunch

West Bengal

Tangra Macher Jhol
A Bengali staple, this one contains catfish doused in a spicy curry and served with boiled rice.

Shukto
This is a nutritious Bengali preparation with bitter gourd, brinjals, drumsticks, sweet potatoes and bori. It uses a lot of dry spices and milk to result in a thick gravy.

Aloo Potol Posto
Pointed gourd is cooked in coconut milk and poppy seed paste to make a spicy and sweet delicious gravy.

Ilish Macher Jhol
Hilsa fish is prepared in the pungent mustard oil with chilies and spices giving this curry its signature taste.

Dal Fulkopi
This is a spicy dish made from cauliflower and yogurt and is laced with spices.

Mochar Ghonto
Caramalized sugar is coated over a mix of banana flour, potatoes and coconut to prepare this delicacy.

Bihar and Jharkhand

Kadhi Bari
Yougurt and gram flour are cooked and pakoras are added to the gravy

Saag
This can refer to any savory preparation of green leafy vegetables

Bhurta
It is made from fire-roasted brinjal which is then mixed with tomatoes and spices

Jhinga Biryaani
Jhinga or prawns are cooked with spices and mixed with aromatic rice, which is then cooked with the dum technique

Bihari Kebab
Meat chunks are marinated in papaya, poppy seeds, nutmeg, mace and loads of other spices and then slow cooked over coals with mustard oil.

Odisha

Bharta
This is typically made from brinjal, but any number of vegetables can be used to make this mixed vegetable curry

Crab Kalia
This is a crab curry that uses a lot of warm spices and lots of potatoes

Bhendi Bhaja
It is a simple okra dish made with fried onions.

Machha Ghanta
This recipe uses the fish head that is cooked with potatoes and spices

Ambila
This preparation uses any number of seasonal vegetables that are suspended in a sweet and sour soup

Snacks

West Bengal

Begun Bhaja
Brinjals are dusted with a little flour, then shallow fried and sprinkled with a little salt or chat masala.

Mangsher Singara
This is a Bengali samosa that comes with a filling of minced meat, peas, lemon and chat masala.

Jhalmurhi
This can be found everywhere in Bengal and is made with puffed rice, spices and raw mustard oil.

Puchka
Puffed dough filled with chickpeas, sweet chutney and spicy tangy water.

Bihar and Jharkhand

Dhuska
It is a savory pancake made from boiled rice, chanaa dal, peas, and other spices. It is usually eaten with a spicy chutney or ghugni.

Kachauri
This is a deep fried stuffed dough with a spicy filling.

Tarua
Vegetables, pumpkin leaves and many other things can be dipped in a spiced gram flour batter and deep fried to make this Bihari favorite.

Bhunja
Thin strings of gram flour that are deep fried and are usually served with tea.

Odisha

Khaaja
Sugar and wheat dough is mixed to make this state favorite.

Pitha
Another sweetened dough recipe that uses a lot of clarified butter.

Mudhi
Puffed rice is tossed with chilies, salt, lemon, and other spices to make this snack.

Dinner

Lunch and dinner menus do not differ much

Desserts

West Bengal

Rassogolla
The spongy texture of Rosgollas help them in soaking in all the light syrup they are dipped in.

Sondesh
This hugely popular dessert of West Bengal is made from cottage cheese, sugar, and milk. It can be eaten plain or topped with pistachios, saffron or almonds. It is low on sugar content and melts in the mouth.

Kolar Bora
Made from coconut, bananas, all-purpose flour and sugar, these are crunchy and sweet fritters.

Mishti Doi
This sweetened yogurt preparation is a staple in Bengal eaten across the state and a complete essential in any festival spread.

Bihar and Jharkhand

Pittha
Dough filled with pistachios, jiggery, date juice, or any other local favorite.

Khaja
Fine wheat flour is mixed with sugar to make a flaky pastry that may be filled with dried fruits

Til Barfi
Sesame seeds are mixed with thickened milk (or khoya) and sugar.

Basundi
Thickened milk is mixed with saffron, sugar and cardamom to make this sweet delight

Malpua
It is like a thin pancake that is drizzled with syrup and topped with dry fruits

Thekua
Wheat flour mixed with sugar or jiggery and ghee is used to make this cookie-like dessert

Odisha

Chhena Podo
This means burnt cheese in Odiya and is made by baking fresh cottage cheese with nuts and sugar.

Kalakand
This one is made from thickened milk and sugar. It is a very rich dessert.

Rasmalai
A sponge made of chhena absorbs all the saffron-flavored sweet milk that it is suspended in.

Drinks

West Bengal

Bangla
Made from starch, this is a popular alcoholic beverage of the region.

Handia
This is a drink prepared from rice mixed with as many as 25 herbs. It is a refreshing summer drink.

Bihar and Jharkhand

Sattu Ka Sharbet
Gram flour is sweetened and water is added to make this refreshing drink

Buttermilk
This is generally flavored with salt, spices or spices

Aam Jhora
Cumin powder, sugar and salt are added to the mango pulp and diluted with water to make this seasonal beverage

Bel Ka Sharbet
Bel is a fruit indigenous to the region and it is cold pressed to make a healthy juice.

Odisha

Mandia Pej
Water used to cook rice is mixed with ragi powder to make this traditional beverage

Holiday Menus

Fish and rice is big in the holiday menus for the Eastern states of India. All the desserts listed are usually prepared during the festive season.

Most Popular Dishes

West Bengal – Maccher Jhol, Roghgulla, Sondesh, Lucchi
Bihar and Jharkhand – Litti Chokha, Khaja, Khurma, Malpua, Balushahi
Odisha – Khaja, Pitha. Sea food curries

Most Used Ingredients

West Bengal– Rice, Mustard Oil And Seeds, Chilies, Fish, And Turmeric
Bihar and Jharkhand – Yogurt, Ghee, Butter, Sesame, Poppy Seeds, Gram Flour, Rice, Fish, Mutton
Odisha – Coconut, Rice, Milk, Mustard oil, Fish and other seafood

Traveling Foodie – What to eat when you travel to East India

East India offers a huge array of dishes for its visitors to sample. Even the dishes listed above are just the tip of the iceberg. So, sample all you can from street food to fine dining, especially the sea food and the sweet dishes.

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Are you from East India? Maybe you visited there? Please feel free to comment and add your own thoughts on East Indian ethnic food.

Pratima Saha

South Indian Cuisine & Ethnic Food Facts and History

The five states of India – Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana come together to form Southern India. The five states have a varied variety of dishes on offer, but those who know the food will tell that they all have a common thread running underneath. That is why their cumulative cuisine can be loosely clubbed in one to be called the South Indian cuisine.

 

Spices are heavily used in the food because the region offers the ideal conditions for growing them. So, the food is warm to eat, and is usually served with rice. Whether it is an idli, appam, upma, or any other dish, there is an unsaid law that a South Indian meal cannot be complete without rice. Curd and coconut also form a big part of the food in this region.

 

South Indian Cuisine Facts and History

• The big region of South India It can be characterized by the use of coconut, curry leaves and mustard seeds
• The vegetarian food forms a big part of this cuisine and uses a lot of red chilies, tamarind, garlic, ginger and other local vegetables
• Rice forms a big part of the cuisine. Ragi is popular in southern Karnataka, while Bajra and Jowar form a big part of the meals in northern Karnataka, as they do in Telangana.
• Since most of South India is surrounded by water, fish and other seafood are also a big part of the Southern cuisine
• Andhra Pradesh has the spiciest food of the five states, while Karnataka has the mildest. However, North Karnataka is an exception to this.

South Indian Cuisine Menu

Breakfast

All of South India has some common items that are eaten for breakfast everywhere. These include:

• Idli
• Dosa
• Vada
• Upma

Andhra Pradesh & Telangana

• Pesarattu
• Dibba Attu
• Rava Dosa
• Atukula Dosa
• Godhuma Uppindi
• Semiya Upma
• Garelu
• Punugulu
• Nokulu Annam

Karnataka

• Mysore Masala Dosai
• Bhath Masala Dosa
• Set Dosey
• Neer Dosa
• Rulaama Doddak
• Holige
• Ragi Dose
• Uttappa
• Devangere Benne Dosa

Kerala

• Rice Puttu
• Rava Puttu
• Ragi Puttu
• Oats Puttu
• Idiyappam
• Palappam
• Palappam (Kerala Rice Crepes)
• Vattayappam
• Aval Velayichathu
• Avalos Podi
• Paal Pidi/Paal Kozhukatta
• Coconut Ada
• Godhambu Ada
• Mutta Kuzhalappam/Madakku San
• Kappa Puzhukku
• Godhambu Vellayappam
• Kappa Vevichathu
• Kappa Chenda Puzhangiyathu
• Chembu Puzhungiyathu
• Chembu Kuzhachathu

Tamil Nadu

• Kancheepuram Idli
• Vegetable Dosa
• Masala Dosa
• Adai Dal Dosa
• Rava Dosai
• Aval Upma
• Rava Idli
• Ven Pongal
• Onion Rava Dosa
• Rava Kichadi

Lunch

Rice, sambhar, rassam, and dosa are easy to find during lunch hours in any South Indian home. They are differently prepared in each state though. The specialty items offered by each state are as follows:

Andhra Pradesh & Telangana

• Chicken Biryani
• Mutton Biryani
• Hyderabadi Haleem
• Khatta Kheema
• Dum Ka Murgh
• Chinta Chiguru Mamsam
• Chicken Bhuna Masala
• Lauki Katti Dal
• Mamidikaya Pappu (Mango Dal)
• Hyderabadi Til Ka Khatta
• Liver Fry
• Khichadi
• Jonna Roti
• Dibba Roti
• Sajja Roti
• Uppudi Pindi

Karnataka

• Bisi Bele Bhath
• Mangalorean Veg Biryani
• Jowar Roti
• Veg. Sagu
• Khaara Bhath
• Majjige Huli
• Tovve
• Bas Saaru
• Maskai
• Bele Saaru
• Gojju
• Fish Fry
• Crab Curry
• Mudkule
• Bhatkal Biryani

Kerala

• Koottu Curry
• Potato Stir fry
• Carrot peera pattichathu
• Kaya/Ethakka tholi thoran
• Cheera Thoran
• Cabbage and Carrot Thoran
• Chena Mezhukkupuratti
• Kadachakka Theeyal
• Kumbalanga Pulisherry
• Aviyal
• adala Curry
• Cherupayar Thoran Cherupayar Thoran
• Kadala curry with coconut
• Chakkakuru Mezhukkupuratti
• Kerala Vegetable Stew
• Kappa ularthiyathu
• Pavakka Mezhukkupuratti
• Pavakka Kichadi
• Vellarikka Manga curry
• Varutharacha Mutton Curry
• Mutton Pepper Fry
• Nadan Chicken Curry
• Mutton Biriyani
• Ularthu
• Kappa Biriyani
• Kozhi mappas
• Thattukada style beef curry
• Nadan Beef fry
• Kerala Duck Curry
• Mutton Ularthiyathu

Tamil Nadu

• Pakkoda-Kuruma
• Paruppu-Thuvayal
• Kondai-Kadalai-Kuzhambu
• Pala-Kottai-Varuval
• Vegetable Biriyani
• Kathirikai-Kara Kuzhambu
• Urrulai-Mochai Gravy
• Ennai-Kathirikai-Varuval
• Vendakkai Morkuzhambu

Snacks

Andhra Pradesh & Telangana

• Bajji
• Ponganalu
• Kaarapoosa
• Boonda
• Gaare
• Murukullu
• Maramaraalu
• Senagala Talimpu
• Guggillu
• Namkeen

Karnataka

• Mysore Bonda
• Murukku
• Nuchchina Unde
• Khaara Mandakki
• Nargis Mandakki
• Kodubale
• Aalugadde Bonda
• Menasin kai bajji
• Baaley Kai Bajji
• Capsicum Bonda
• BaaLaka
• Chigali
• Kaalu kadabu
• Chattituttu

Kerala

• Sukhiyan
• Unniyappam
• Vazhakumbu Cutlet
• Achappam
• Kerala Style Beef Cutlets
• Erachi Pathiri

Tamil Nadu

• Muttai Parota
• Karidosai
• Kaldosai
• Jigarthanda
• Paruthipal
• Santhakai (Rice Noodles)
• Oputtu
• Kola Urundai (Meatballs),
• Thengai Paal
• Ulundu Kali
• Ragi Puttumavu
• Arisi Puttumavu
• Vazhaipoo Poriyal
• Paniyaram
• Ragi Pakoda
• Paal Parpi
• Kadalai Urundai
• Inippu Appam
• Pori Urundai
• Paal-Kozhukattai

Dinner

The Lunch And Dinner Menus Are Similar

Desserts

Andhra Pradesh & Telangana

• Sheer Khurma
• Khubani Ka Meetha
• Kajja
• Sakinalu
• Gil-E-Firdaus
• Pootharekulu
• Kajji Kai
• Sunnundallu
• Poornalu
• Pongali
• Payasam
• Chakodi
• Gavvalu
• Jeedilu
• Vennappalu

Karnataka

• Rava Kesari
• Kashi Halwa
• Mysore Pak
• Baked Nippattu
• Huggi
• Ginnu
• Kajjaya
• Unde
• Kadabu
• Karjikaayi
• Dharwad Pedha
• Damrottu
• Kunda
• Senige Huggi
• Hayagreeva
• Paramanna
• Mamu Puri
• Maaldi
• Kaaraa chevu

Kerala

• Ada Pradhaman
• Chakka Pradhaman
• Vishu Kanji
• Mambazha Pradhaman
• Godhambu Ada
• Madakku San
• Paal Pidi
• Chatti Pathiri
• Rava Laddu
• Parippu Payasam
• Palada Payasam
• Mutta Maala
• Bonda (made with banana)
• Banana Halwa

Tamil Nadu

• Asoka Halwa
• Muttasu
• Godhumai Halwa
• Kovilpatti Kadalai Mittai
• Tirunelveli Halwa

Drinks

Tea, Coffee, fresh juices and coconut water are the most commonly found drinks in the Southern regions of India, but there are some typical favorites as well.

Andhra Pradesh & Telangana

• Menthi Majjiga
• Pachchi Pulusu
• Falooda

Karnataka

• Ellu Juice
• Sonti
• Ragi Malt
• Appe Kayi Saaru
• Masala Tea
• Masale Majjige
• Bellada Panaka

Kerala

• Nannari Sharbath
• Watermelon Juice with Jaggery
• Morum Vellam

Tamil Nadu

• Jigartanda
• Neer More
• Panagam
• Saathukudi juice

Holiday Menus

Since the region is quite diverse the holiday menus vary a lot as well. Ugadi is one of the most important festivals in Andhra Pradesh & Telangana. It is celebrated by enjoying Abbattu. In Kerala, Onam is celebrated with much fanfare where locals enjoy a 26-part meal consisting of Puliyinchi, Aviyal, Payasam, Thoran and so much more. In Tamil Nadu, Pongal is not just the name of the festival, but an auspicious delicacy as well. Kannadigas call their festive food Habbada Adige and includes items like Bhajji, Mosaru, Palya, Gojju, and so on.

Most Popular Dishes

It is really difficult to pull out only a few dishes from the huge selection of food that South India has to offer. But, Medu Vada, Plain & Masala Dosa, Coconut Chutney, Sambhar, Rassam, and Idli are some of the dishes that have been widely accepted by the people, and for some even represent the complete South Indian cuisine. Payasam, Mysore Pak, and Jigarthanda have also amassed a lot of popularity.

Most Used Ingredients

• Mustard Seeds
• Coconut
• Curry Leaves
• Red Chilies
• Rice
• Tamarind

Traveling Foodie – What to eat when you travel to South India

Street Food

South Indian Cuisine has a lot of items that can be cooked quickly and that is why they have become very popular street food items. So, do try the numerous types of dosas available there. Bhath is also a crowd favorite as is Jigarthanda.

Restaurant Food

Most of the dishes are not easily available in the restaurants because they are only cooked in kitchens at home. But, there are many delicacies like the Hyderabadi Biryani, Beef Fry, Vegetable Stew and more complex and popular dishes that you can try at a restaurant.

South Indian Cuisine is an ocean of options. The ones listed here are just the tip of the iceberg. The food preparations change not only over state boundaries, but a wide variety of foods can be seen within states as well. It is not easy to describe what South Indian cuisine is all about, but the items listed here are a good head start for a journey towards understanding this complex and rich cuisine.

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Are you from South India? Maybe you visited there? Please feel free to comment and add your own thoughts on South Indian ethnic food.

Hina Rana

Punjabi Cuisine – Delicious Food of Northern India

Punjabi Cuisine comes from the Punjab region, which was divided during the partition of India and Pakistan.

1. Punjabi Cuisine Facts & History

The cuisine from this region is known for its rich cooking style and a wide breadth of dishes. Agriculture and animal husbandry have been the mainstay of the region of Punjab and continues to be a major source of income even today.

Chana Masala Recipe  Punjabi cuisine food

So, seasonal and fresh vegetables and meat form a predominant part of the cooking. Thanks to the five rivers that cross the state, a lot of fresh water fish also finds its way into many of the dishes in the region.

The food is mostly rustic – more labor intensive and artisanal. The world famous Tandoor style of cooking is the product of this ancient cooking style.

Punjabi food offers something for both vegetarians and non-vegetarians. Wheat is the staple of the people of Punjab, and Basmati rice is another major crop in the region.

Punjab is known for its flourishing agriculture, which is reflected in the rich food of the people here. They make use of ample amounts of milk, butter, cottage cheese, and so on, to render the foods rich, delicious, and thick.

2. Punjabi Cuisine Menu

Breakfast

• Amritsari Kulcha
• Chole Poori
• Paratha (like Aloo Paratha, Paneer Paratha, Pyaz Paratha and more)
• Samosa
• Halwa Poori
• Chhole Bhatoore
• Makhni doodh
• Amritsari Lassi
• Tea
• Phainis
• Dahi Vada
• Paya

Lunch

Vegetarian

• Sarson da Saag and Makki di Roti
• Rajma Chawal
• Amritsari Dal Makhani
• Khichdi (a dish with lentils and rice)
• Shahi Paneer (Cottage cheese is used in different gravies)
• Paneer Kofta
• Baingan Bharta
• Punj Ratan Dal
• Punjabi Kadhi
• Lentil stew or Daal (this can be made from different types of lentils)
Punjabi cuisine Bhature Recipe

Non-Vegetarian

• Butter Chicken
• Amritsari Tandoori Chicken
• Chicken Tikka
• Paye
• Biryani
• Amritsari Fish Tikka
• Mutton Kebab
• Kheema
• Rogan Josh
• Bhuna Gosht
• Raan Gosht
• Kadhai Gosht
• Nihari Gosht
• Dal Gosht
• Paye Da Shorba
• Shami Kebab
• Chicken Kadhai

Breads

• Tandoori Naan
• Poori
• Bhatoora
• Chapati
• Paratha

Snacks

• Toasted Grains (especially that of wheat and corn) mixed with jaggery
• Sattu
• Pakoras
• Samosa

Dinner

The dishes served for lunch and dinner are the same

Desserts

• Pinni
• Panjiri
• Soan Papdi
• Carrot Halwa
• Gulab Jamoon
• Kaju Barfi
• Kalakand
• Imarti
• Jalebis
• Motichoor Ladoo
• Sooji Halwa
• Amritsari Jalebi
• Barfi
• Gurh: made out of sugarcane juice.
• Kheer
• Khoya
• Kulfi, an ice-cream-like dessert
• Laddu
• Malpua
• Rabri
• Sooji Halwa
• Sheer korma

Drinks

• Sweet Lassi
• Tea
• Buttermilk
• Milk
• Neembu Pani
• Bantay (Soda Drink)
• Jaljeera
• Various Fruit Juices
3. Most Popular Dishes
• Amritsari Kulcha
• Aloo Paratha
• Chhole Bhatoore
• Amritsari Lassi
• Sarson da Saag and Makki di Roti
• Rajma Chawal
• Amritsari Dal Makhani
• Punj Ratan Dal
• Punjabi Kadhi
• Butter Chicken
• Amritsari Tandoori Chicken
• Chicken Tikka
• Pinni
• Panjiri

Authentic Punjabi Pakora Kadhi

3. Most Used Ingredients

All seasonal vegetables and fruits make a part of the Punjabi cuisine. You will also find a generous use of dairy products in these dishes. Chicken and lamb are the favorite meats of the region. Different types of lentils are also used in most preparations and wheat is the mainstay of the region, which is used to prepare all the breads.

4. Traveling Foodie

Do not forget to taste these items when you are travelling through Punjab:

• Pinni
• Halwa
• Amritsari Kulcha
• Chicken Tikka
• Butter Chicken
• Sarson Da Saag and Makke Di Roti

 

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Are you from Punjab? Maybe you visited there? Please feel free to comment and add your own thoughts on Punjabi ethnic food.

Anushka Tuli

Bihari Cuisine – Exotic Ethnic Foods of India

1. Bihari Cuisine Facts and History

Bihar and Jharkhand are the eastern states of India, known for their rich history and culture, and share a common cuisine.

Bihari-cuisine-Litti-Chokha-Recipe
The food of the region is mainly vegetarian, because of the major influence of Hindu and Buddhist religions. Most of the households do not eat any kind of meat or even eggs.

Because of the presence of numerous rivers like Ganges, Gandak, and Sone, in addition to the innumerable fresh water streams, fish too forms a major part of the Bihari cuisine.

Meat is not completely eliminated from the Bihari platter and there are a few non-vegetarian delicacies that primarily use chicken and mutton. Bihari cuisine is hugely influenced by both North Indian and East Indian flavors, because of its unique position between Uttar Pradesh and West Bengal.

2. Bihari Cuisine Menu

Breakfast

• Ghugni
• Pittha (Sweet or Savory)
• Choora
• Makuni Roti
• Satuwa Parauntha
• Poppy Seed Parauntha
• Piyaz Parauntha
• Dal Poori

Lunch

• Kadhi Bari
• Khichdi
• Litti Chokha
• Bharwan Karela
• Kalmi Saag
• Munga Saag
• Koinar Saag
• Sarla Saag
• Gandhari Saag
• Katai Saag
• Dhhahdhhaa Saag
• Chench Saag
• Golgola Saag
• Chakod Saag
• Chimti Saag
• Khesaari Saag
• Bathua Saag
• Palak Saag
• Bhurta
• Bhunjia
• Shaahi Jhinga Masaledaar
• Jhinga Biryaani
• Jhor Waali Machhli
• Kela Machali
• Bihari Kebab
• Makai Ki Roti
• Naan

Bihari-Cuisine-Food-and-Dishes

Snacks

• Dhuska
• Golgappa
• Jhal Murhi
• Chaat
• Pakora
• Dahi Bada
• Kachauri
• Tarua
• Bhunja

Dinner

The dishes eaten for a meal in the afternoon are relished in the dinner as well.

Desserts

• Pittha
• Khaja
• Til Barfi
• Basundi
• Malpua
• Thekua
• Kheer
• Laktho
• Balushahi
• Churma
• Anarasa
• Kala Jamun
• Pantua
• Gulab Jamun
• Motichoor Ke Laddoo
• Peda
• Parwal Ki Mithai
• Khurma
• Khubi Ka Lai
• Padokkia
• Belgrami
• Pririkya
• Murki
• Kasar
• Gaja
• Paan Peda

Drinks

• Sattu Ka Sharbet
• Sattua
• Buttermilk
• Aam Jhora
• Aam ka Sharbet
• Bel Ka Sharbet

Sattu litti recipe Bihari-Cuisine

3. Most Popular Dishes

• Litti Chokha
• Khaja
• Khurma
• Malpua
• Balushahi
• Kadhi Bari
• Parwal Ki Mithai
• Pitha
• Kala Jamun
• Sattu Ka Sharbet
• Bel Ka Sharbet
• Basundi

4. Most Used Ingredients

Bihari cuisine uses a lot of similar ingredients that Bhojpuri cuisine does. Roasted gram flour or sattu forms a big part of the Bihari cuisine as well. Also, Biharis use a lot of yogurt in their dishes, along with buttermilk. There is no dearth of butter, ghee, and milk in delicacies from this region.

Most of the dishes make use of seasonal fruits and vegetables, because of which it is common to cook certain dishes during only particular seasons. Watermelon is a favorite in the summer months, while sesame, and poppy seeds are extensively used in winter dishes for warmth. Wheat is a staple grain, but rice also has its place.

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Are you from Bahir? Maybe you visited there? Please feel free to comment and add your own thoughts on Bahiri ethnic food.

Anushka Tuli

Awadhi Ethnic Cuisine & Food Menu

1. Awadhi Cuisine Facts and History

This cuisine comes from the Oudh or Awadh region of India that now forms a predominant part of the state of Uttar Pradesh. Awadh held a lot of significance during the reign of the Mughals in India and came under the direct rule of the Shia Nawabs from Iran.

Shahi Dum Aloo Awadhi Ethnic Cuisine recipe

This is what shaped the Awadhi cuisine, which is majorly influenced by not only North Indian, but also Central Asian and Middle Eastern style of cooking. Its royal residents ensured that the cuisine was rich, subtle, and showcased a certain degree of sophistication. Awadhi cuisine offers kingly spreads, and the dishes have a lot of depth of flavor.

It can be characterized by mild spices, use of dry fruits that symbolized richness, tender and juicy cuts of meat for the privileged, and a lot of exotic and expensive spices like saffron and cardamom. It includes both vegetarian and non-vegetarian food, which are closer to dishes found in Kashmir, Hyderabad, and Punjab. In fact, Awadhi cuisine is a non-vegetarian’s delight, but there are a lot of options for the vegetarians to choose from as well.

2. Awadhi Cuisine Menu

Breakfast

• Halwa Poori
• Kachori
• Kebabs
• Paratha (Ajwain, Aloo, Gobhi, and more)

Lunch

Vegetarian

• Firdousi Aloo Dum Pukht
• Kaju Curry
• Dalcha Kebab
• Kathal Ke Kebab
• Arbi Ke Kebab
• Zamikand Ke Kebab
• Navratan Korma
• Tehri
• Alu Gobhi
• Subz Begum Bahar
• Khus Ke Khaas Kabab
• Paneer Gulmohar
• Nimona
• Dal
• Chulao

 

Awadhi Cuisine Gosht (Lamb) Biryani Food Recipe


Non-Vegetarian

• Awadhi Mutton Biryani
• Awadhi Chicken Dum Biryani
• Nihar Ghosht
• Tunde ke Kabab
• Galouti Kebab
• Kakori Kebab
• Seekh Kebab
• Chicken Shammi Kebab
• Badami Murgh
• Murgh Shahi Korma
• Pasanday
• Boti Kebab
• Haleem
• Biryani
• Murgh Mussallam
• Handi Chicken
• Roghan Josh

Breads

• Warqi Paratha
• Chapati
• Poori
• Paratha
• Rumali Roti
• Naan

Snacks

• Tunde ke Kabab
• Galouti Kebab
• Samosa
• Dahi Papri
• Golgappa
• Dahi Vada
• Aloo Tikki
• Kakori Kebab

Dinner

The dishes served for lunch and dinner are the same

Matar Chaat Awadhi Cuisine Food Recipe

Desserts

• Sheermal
• Baqarkhani
• Makhan Malai
• Shahi Tukda
• Sooji Halwa
• Jauzi Halwa Sohan
• Kulfi Faluda
• Sohan Halwa
• Awadhi Jalebi
• Badam Halwa
• Gulab Jamun
• Gulkand Peda
• Motichoor Laddoo
• Phirni
• Kheer
• Muzaaffar
• Rabdi
• Zafrani Kheer
• Meetha Paan

Drinks

• Thandai
• Zafrani Sharbat
• Tukmalange Sharbat
• Lassi
• Shikanji

3. Most Popular Dishes

• Firdousi Aloo Dum Pukht
• Awadhi Mutton Biryani
• Tunde ke Kabab
• Galouti Kebab
• Kakori Kebab
• Shammi Kebab
• Murgh Mussallam
• Roghan Josh
• Rumali Roti
• Makhan Malai
• Motichoor Laddoo
• Phirni
• Zafrani Kheer
• Meetha Paan

4. Most Used Ingredients

Awadhi cuisine is influenced by the Persian, Mughal, and of course, Indian cuisine. It was a cuisine developed for the royalty and uses premium quality ingredients.

These include extensive use of dry fruits like pistachios, cashew nuts, almonds, and so on. There is also a lot of use of saffron, because this is one ingredient that was found in abundance in Persia. The richness of the cuisine is also derived from ghee, butter, milk, and so on. It also uses a lot of spices in both whole and powdered forms that include cardamom, cloves, bay leaf, star anise, and what not.

Originally, Awadhi cuisine called for beef in many of its preparations. But, over the years, most of the recipes have switched to lamb or chicken meat. Also, there is a lot of use of food fragrances like rose water, cardamom, and more to make the food more appealing.

5. Traveling Foodie

It would be bordering crime to not try Tunde ke Kabab, Galouti Kebab, and Kakori Kebab, and Shammi Kebab while in Lucknow, Uttar Pradesh. A Rumali Roti is a must with them. Also, you will regret leaving Uttar Pradesh without trying their Chaat and Meetha Pan.

 

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Are you from Awadhi? Maybe you visited there? Please feel free to comment and add your own thoughts on Awadhi ethnic food.

Malik Dasa

Kashmiri Cuisine Menu & Ethnic Foods

1. Kashmiri Cuisine Facts and History

Kashmir is not only a beautiful destination, but a foodie’s paradise, especially if you are a non-vegetarian.

Kashmiri Cuisine Shahi Aloo Dum-Indian Potato Curry Recipe

Mutton is the most loved meat in the Valley. Even the Pandits of Kashmir are known to eat all kinds of meats, including beef. Also, the climate of the region has a huge influence on the region’s cuisine.

It is rich in flavor and uses a lot of dairy products. A true Kashmiri spread can be seen during wedding celebrations. It is called a Wazwan and is an age-old Kashmiri tradition.

Both Kashmiri Pandits and Muslims follow it. The only key difference here is that while the Kashmiri Pandits use lamb as meat, Muslims have a taste for goat meat in their Wazwan. Dry fruits, saffron and other warm spices form a big part in developing the flavor profile of the Kashmiri cuisine.

2. Kashmiri Cuisine Menu

Breakfast

• Kulcha
• Sheermal
• Katlamas
• Baqerkani
• Tsot
• Lavas
• Tsotchovru
• Harissa

Lunch

• Dumaloo
• Chaaman
• Rogan Josh
• Tomul chhot
• Haakh
• Yakhni
• Al Yakhni
• Tabak Maaz
• Tehar
• Muji Chattin
• Matar Palak
• Rajma Gogji
• Gogji Nadir
• Chokh Vangun
• Wozij Chaaman
• Meeth Mattar
• Rista
• Gushtaba
• Kashmiri Style Mutton Ribs
• Machh

 

Mutton Rogan Josh recipe Kashmiri cuisine

Snacks

• Nadur Churma
• Maesh Crari
• Chhir Chot
• Tabakh Naat
• Drann
• Yaji

Dinner

The same dishes are interchangeable for lunch and dinner.

Desserts

• Shufta
• Khir
• Roth
• Firun
• Modhur Pulav

Drinks

• Sheer Chai
• Kahwah
• Sader Kaenz
• Fruit Juices (Fruits grow in abundance in Kashmir)

3. Most Popular Dishes

• Dumaloo
• Rogan Josh
• Haakh
• Yakhni
• Rista
• Gushtaba
• Sheermal
• Sheer Chai
• Kahwah

Stuffed dum aloo Kashmir cuisine food recipe

4. Most Used Ingredients

Mutton is hands down one of the most used ingredients in Kashmiri cooking. It is used in everything from day to day dishes to most items in the regal feast called Wazwan. Other than mutton, the dishes from Kashmir also enjoy a healthy helping of ghee and other dairy products.

You will also find expensive ingredients like saffron being used in the majority of dishes in the Kashmiri cuisine along with the beverages of the region. The same is the case with almonds and cashews too, which find their way into most dishes of this cuisine. Whole and powdered spices are also used in good amount.

These warm spices do not only lend good taste to the food, but also provide the much needed heat in the rather cold weather that Kashmir witnesses for most of the year.

 

5. Traveling Foodie

Kashmir is a beloved tourist destination. It is not only because of the abundance of natural beauty here, but also because of the royal food of the region. For a meat lover, this is the ultimate holiday experience. On a trip to Kashmir, do not forget to dig into these delicacies.

• Rogan Josh
• Yakhni
• Gushtaba
• Rista
• Kehwa
• Fresh Fruits (Apples, for sure!)
• Dry Fruits (Especially Almonds)
• Kulcha

 

*****

Are you from Kashmir? Maybe you visited there? Please feel free to comment and add your own thoughts on Kashmiri ethnic food.

Anushka Tuli

Bhojpuri Ethnic Cuisine – Menu & Foods

1. Bhojpuri Cuisine Facts and History

This is the cuisine of the people living in the Bhojpur region, which covers the border areas across both Bihar and Uttar Pradesh.

Aloo Paratha Traditional Food -Bhojpuri Ethnic Cuisine
The regional food is not typically spicy, and it is a norm to use seasonal vegetables. The cuisine originated from peasant food, which was meant to provide them with all the energy they drained while working in the fields.

Also, a lot of rich food in the region is prepared as an offering to their deities. So, you will find simply prepared and pious food in this area. Many of the dishes also derive influence from the neighboring Awadh region.

So, one or two Mughlai-style dishes can be found in a Bhojpuri menu. The cuisine has a good mix of both vegetarian and non-vegetarian food, with something for everyone.

2. Bhojpuri Cuisine Menu

 

Breakfast

• Tilkut
• Dahi Chooda
• Paratha And Sabzi
• Stuffed Paratha
• Halwa Poori
• Pua-Dahi
• Chhole Bhature
• Kachori
• Jalebi

Lunch

Vegetarian

• Litti-Chokha
• Daal Pithouri
• Maakuni
• Chura-Dahi-Gur
• Chhole-Rice
• Dahi-Bara
• Bari-Kadhi
• Dum-Aloo
• Khichdi With Ghee, Chokha And Chutney
• Dal-Puri
• Arwa Chawal
• Lauki Ki Sabzi
• Belgrami
• Lobiya
• Dal Maharani

Non-Vegetarian

• Bihari Seekh Kebab
• Korma Pua
• Kebabs
• Non-Veg Kofta
• Biryani
• Fish Curry (Fresh Water Fish)

Cracked Wheat (Daliya) Khichdi

Snacks

• Anarsa
• Pakora
• Mardua
• Thekua
• Ghugni
• Dalmot
• Aloo Tikki
• Tikri
• Mathri
• Kachori
• Nimki
• Chaat
• Shakarpara
• Dal Pitha

Dinner

The same dishes are interchangeably eaten for lunch and dinner.

Desserts

• Perukia
• Mal Pua
• Balushahi
• Khaja
• Gujiya
• Lawanglata
• Khajhulee
• Til Ke Laddu
• Tilwa
• Laai
• Bhang Halwa
• Singhara Halwa
• Khas Khas Halwa
• Kala Jamun
• Kheer
• Petha
• Meetha Samosa
• Methi Ke Laddoo
• Parwal Ki Mithai
• Laktho
• Pua
• Chandrakala
• Kheer Makhana
• Gurma

Drinks

• Falooda
• Maththa
• Aam Panna
• Nimbu Pani
• Sharabat
• Lassi
• Ganne ka Ras

 

Pakora-Kadhi-Recipe-Bhojpuri-Ethnic-Cuisine

3. Most Popular Dishes

• Litti Chokha
• Thekua
• Khaja
• Laktho
• Shakarpara
• Balushahi
• Malpua
• Chana Ghugni
• Kadhi Bari
• Dal Puri
• Kheer Makhana
• Parwal Ki Mithai
• Dal Pitha
• Kala Jamun

4. Most Used Ingredients

Bhojpuri cuisine makes use of a lot of diverse ingredients. But, one ingredient that finds its way into most of the Bhojpuri dishes and drinks is gram flour, also known locally as Sattu. Many spices are also repeatedly used in Bhojpuri cuisine like garlic, bay leaf, cumin seeds, ginger, and pepper. Wheat and rice are the staples of the region.

Also, chicken and lamb meat is commonly eaten, while some remote areas also use the meat of Asian antelopes in some typical preparations. The region has an abundance of fresh water supply. Naturally, fresh water fishes also form a big part of the everyday food in those areas.

5. Traveling Foodie

If you are travelling to the Bhojpuri belt of India, then it would be a good idea to get a taste of the eclectic sweets of the region. Malpua, Balushai, Kala Jaam, Parwal Ki Mithai, and Khaja are some such desserts. If you are in a mood for something savory, then do not miss out on Litti Chokha and Dal Pitha, which are only found in this region of the country.

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Are you from Bhojpur? Maybe you visited there? Please feel free to comment and add your own thoughts on Bhojpuri ethnic food.

Anushka Tuli

Kumauni Cuisine – Northeren India Foods

1. Kumaoni Cuisine Facts and History

Uttarankhand is a state in the northern part of India, right in the lap of Himalayas. It is popularly known as the Land of the Gods. Kumaon forms a part of this hill state.

Spinach Curry or Palak Ka

The food from the Kumaon region of Uttarakhand is predominantly vegetarian because of the strong influence of the Hindu religion and a heavy presence of the Brahmin population.

The food is simply prepared and generally carries high nutritional value. One of the biggest reasons behind this is the largely organic nature of the produce grown in Uttarakhand.

The Kumaoni cuisine is highly nutritional, developed to sustain the rough life in the hills of Uttarakhand. The use of spices is minimal, which helps to bring out the taste of ingredients better. Most of the ingredients keep the body warm, especially during the harsh winters of the Himalayas.

Despite the simple preparation, the food is delicious and really healthy to eat as well. It is not easy to find Kumaoni food outside of the state, because it has not been popularized much. It is one of the lesser known joys of visiting the hill state.

2. Kumaoni Cuisine Menu

Breakfast

• Pua
• Roth
• Singhal
• Aalu Gutook
• Badeel
• Gahat Ke Parathe
• Bathua Ke Parathe
• Sei

Lunch

• Rus
• Dubuk
• Kaafa
• Kheere Ka Raita
• Sisunak Saag
• Bhatt ki Chudkani
• Bhaang Ki Chutney
• Shai
• Baadi
• Aalu Ka Jhol
• Madua Ki Roti
• Kaafuli
• Bhatiya
• Mangodi Curry
• Lai Ka Saag
• Buthuye Ka Saag
• Paliyo
• Jholi Bhaat

 

Kumaoni Recipe Bhatt ki churdkani


Snacks

• Madua Roti with ghee and jaggery
• Sana Hua Nimbu
• Pua
• Jhangora
• Pakora

Dinner

The same dishes are eaten for lunch and dinner. There is no real distinction.

Desserts

• Singorhi
• Bal Mithai
• Sei
• Methi Ka Laddoo
• Kesar Halwa
• Kasaar

Mustard Raita or Kumaoni Raita

Drinks

• Chai (Milk Tea)
• Marchwani
• Milk
• Chaach

3. Most Popular Dishes

• Aloo Ke Gutuk
• Bhang Ki Chutney
• Bhatt ki Churdkani
• Pua
• Sana Hua Nimbu
• Singal
• Roth
• Bal Mithai
• Singorhi
• Kheere Ka Raita

4. Most Used Ingredients

Since it is pretty cold for a large part of the year, ingredients that provide heat to the body are generally preferred. Lentil seeds like bhatt and gahat are used regularly.

You will not find a lot of traditional spices in the Kumaoni food. Instead, there are local herbs like jambu and jakhya that are used to temper the dishes.

To combat the cold climate, there is also a generous use of ghee in most Kumaoni preparations. Since a lot of ‘satvik’ food is eaten in the region, it is not easy to find dishes containing meats, or even garlic, and onion for that matter. Wheat is used in preparing the breads, but rice is a staple here, which accompanies most dishes.

5. Traveling Foodie

Travelling to the Kumaon region of Uttarakhand is a spiritual experience for many. The simplicity is reflected in its food and you should try everything you can get your hands on, since it will make for a unique experience. Do not leave the state without trying:

• Sana Hua Nimbu
• Bhang Ki Chutney
• Aloo Ke Gutuk
• Kheere Ka Raita
• Pua
• Kheere Ka Raita
• Bal Mithai
• Singorhi

 

*****

Are you from Uttarankhand? Maybe you visited there? Please feel free to comment and add your own thoughts on Uttarankhandese ethnic food.

Anushka Tuli