Indian cuisine promises a combination of simplistic dishes and mouthwatering flair. Did you know, Indian cuisine varies depending on the region of India? There are a wide range of dishes to choose from in the North, South, East and West Indian regions. Food in India is deeply influenced by various civilizations. The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. India has a population of 1.3 Billion do you think we all eat same?
Nope we doesn’t it is categorized based on the regions. Let’s have a look below:
North India cuisine is the favorite of restaurants around the globe. North India cuisine is characterized by the heavy use of dairy, grains and meat. The use of meat comes from North India’s Mughal influence, and goat meat, chicken meat and lamb meat are favored in certain dishes.
Some favored seasonings of the region include: Chilies, Saffron and various nuts. These seasonings lend to creating a rich recipe with a bit of a spice. The spice is balanced out by the use of various breads, like Rotis and Phulkas. This makes a perfect pairing for the sweetness of Northern India snacks and delectable deserts.
Various types of pickles are a unique addition to the North Indian Cuisine menu. They are pickled in varying manners. There is an additional array of vegetarian dishes available, and Mutter Paneer is a favorite is a favorite curry in the region. The creation of the delectable rice pudding, Kheer, or a Samosa pastry is a great way to finish the meal.
North Indian cuisines includes Awadhi, Bhojpuri, Rajasthani, Punjabi, Kashmiri, Uttar Pradeshi and Bihari.
Awadhi Cuisine: It is a cuisine native to the city of ‘Nawabs’ Lucknow, Capital city of Uttar Pradesh. It is deeply influenced by Mughal cooking techniques. The famous dishes are Seekh Kebab, Kakori kabab,Tunde ke Kabab, Boti kebab.
Bhojpuri Cuisine: It is a cuisine native to the people living in Bhojpuri region of Bihar and Uttar Pradesh. They are less spicy and mild. The The deserts are usually lathered with viscous sweet liquid (Gulab Jamun), made from vegetables (Gajar ka Halwa) or even something as simple as milk (Ras Malai) and are most commonly known as “mithai”.
Punjabi Cuisine: It is a cuisine native to the people living in Punjab. Deeply influenced by agriculture and farming lifestyle. One of the Tandoori cooking style is now famous in other parts of India and other parts of World. The famous dishes are Sarson da saag, makki di roti, Butter chicken, Kadai Chicken. Desserts mainly include Jalebi, Laddu,Malpua,Rabri. Read more!
The cuisine of South India relies on rice as a staple for the main course. Rice dishes are normally prepared with a soup like dish made of lentils and chili spices. The dishes are mainly vegetarian and utilize a number of seafood dishes, because of the region’s proximity to the shore line. Most daily flair is prepared with the use of coconut oil.
Seasoning is important to the cooking in South India. South India cuisine is dubbed the hottest and spiciest of the varying Indian cuisines. Curry leaves, mustard seed, tamarind and fenugreek seeds are used to create that spicy kick the region is known for Idlis, a steamed rice batter cakes are a favorite with meals.
No meal would be complete without a delectable desert. South India cuisine does not shy away from the sweets. Payasam is a favorite in the region. It is a milky desert infused with various fruits of the region. It is such a staple to the area that it is served during celebrations and holidays within the region. South Indian cuisines includes: Telugu Karnataka Kerala Tamil Hyderabadi Udupi Cusines.
Telugu Cuisine: It is native cuisine to the people living in Andhra Pradesh. Famous dishes includes Bachali Kura,Pachi Pulusu, Oorru Kodi Pulusu, Hyderabadi Biryani is must try.
Tamil Cuisine: Native to the people living in Tamil Nadu. Rice and legumes play a significant role. Its distinct aroma and flavor is achieved by the mix of flavorings and spices including leaves, mustard, coriander, cinnamon, cloves, green cardamom, ginger, garlic, chili, pepper, cumin, coconut and rosewater. Way of eating food is very famous i.e. eating on banana leaf is the traditional way followed by Tamil people from Centuries. Read More!
East India cuisine is probably the simplest of India cuisines. The main staples of most meals are rice, green vegetables and fruit. Meat is additionally used in some meals, but the population is a mix of vegetarians and meat-eaters. Pork is a staple meat and is readily available in the region. It is often seasoned with mustard seed, chilies or a Paanch Phoran. Paanch Phoran is a delicate mixture of seasoning lending to the infusion and tenderness of the pork. The dessert menu is particularly delightful in East India.
Dessert is staple in East India. The dessert menu is filled with delectable treats, sure to make the adventurous eater happy. One favorite is Indian Coconut fudge or Nariyal Burfi. The fudge is created using coconut and condensed milk. They key to the dessert is using fresh coconut. Another favorite dessert of the area is Petha.
Petha is a wonderful desert similar to taffy originated in North India, but is an additional staple in the eastern region. The candy is created using white pumpkin. Rose water, kitchen lime and Fitkari. The pieces are dried and they dipped in a sweet syrup. East indian cuisine includes Assamese Bengali Jharkhand Meghalayan Manipuri.
Bengali Cuisine: It is native to the people living in West Bengal and is also shared by people living in Tripura, Barak Valley (Assam).Fish is very famous in Bengal. Even Brahmins(Indian Priest) consider Fish as Vegetarian. Fish, vegetables and lentils are served with rice as a staple diet. Famous food includes Kosha Mangsho, murighonto(fish heads cooked in a fine variety of rice) and Dessert include world famous Rossogolla (Rasgulla) a Bengali traditional sweet.
Manipuri Cuisines: Native to North Eastern people living in Manipur. Manipur cuisine is simple, tasty, organic and healthy. Dishes are basically spicy and chilli pepper is preferred over Garam Masala unlike other parts of India. Most of the cuisines doesn’t use oil as its ingredients. Famous dishes are Eromba (Vegetables boiled or steamed with a lot of red chillies and fermented fish). Kangshoi (seasonal vegetables with coarsely chopped onions or spring onion). Chahao Kheer is a very popular desert of Manipur. Read more!
The climate in the West lends to less vegetables being available for cuisine. What is available is often pickled for preservation. The largest staples in the area are peanuts and coconuts. Fresh fish and seafood is abundantly available on the coastline. This region lends to the most diverse cuisine in India.
Western cuisine consists of many courses per meal. Hot and sour curries are a favorite in this region and are mostly coconut based. Western India desserts usually utilize coconut and milks from the region. They are delectable and often milk-based in their creation. They are an important part of parties and celebrations. West Indian Cuisines includes Goan Gujarati Marathi Malvani cuisines.
Gaon Cuisine: It is native to the people living in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Goan food is considered incomplete without fish. It is similar to |Malvani or Konkani cuisine. The cuisine of goa is influenced by Hindu, Portuguese colonialization and Muslim rule. Popular dishes includes Goan Prawn Curry, Solachi kadi(spicy coconut and kokum curry), Kalputi(prepared from the head of a large fish, with onions and coconut).
Gujrati Cuisine: It is native to the people living in Gujrat, a state in West India. Despite enormous supply of sea food Gujarat is primarily a vegetarian state. Gujrati thail is very famous in the state which consists of rotli, dal or kadhi and rice and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously. Snacks are very popular Chorafali, Mathia, Jalebi, Fafda etc. Read More!
Each region in India offers a delicate and balanced menu. The simplicity of the ingredients leads to a fusion of diversity and flavors. When coupled with the importance of tradition and celebration, food is an important part India’s culture. Each region produces its own main staples, relying on what is readily available in the area
It is fascinating that each region has its own specialty and staples in regards to food. The importance of these staples is obvious in the design of popular meals in the regions. Each region is unique to what it offers in making up a great meal.
Are you from India? Maybe you visited there? Please feel free to comment and add your own thoughts on Indian ethnic food.