Indian cuisine

Indian cuisineconsists of a variety of regional and traditional cuisines native to theIndian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally availablespices,herbs,vegetables, andfruits.
Indian food is also heavily influenced by religion, in particularHinduismandIslam, cultural choices and traditions.Historical events such as invasions, trade relations, andcolonialismhave played a role in introducing certain foods to India. TheColumbian discoveryof theNew Worldbrought a number of new vegetables and fruits. A number of these such aspotatoes,tomatoes,chillies,peanuts, andguavahave become staples in many regions of India.
Indian cuisine has shaped the history ofinternational relations; thespice tradebetween India andEuropewas the primary catalyst for Europe'sAge of Discovery.Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those fromEurope(Britainin particular), theMiddle East,Southern African,East Africa,Southeast Asia,North America,Mauritius,Fiji,Oceania, and theCaribbean.
World Wildlife Fund(WWF)’sLiving Planet Reportreleased on 10 October 2024 emphasized India’s food consumption pattern as the most sustainable among the big economies (G20 countries).
Indian cuisine reflects an8,000-year historyof various groups and cultures interacting with theIndian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade withBritishandPortugueseinfluence added to the already diverse Indian cuisine.
See also:Meluhha,Indus–Mesopotamia relations, andIndian maritime history
After 9000 BCE, a first period of indirect contacts betweenFertile CrescentandIndus Valleycivilizations seems to have occurred as a consequence of theNeolithic Revolutionand the diffusion of agriculture. Wheat and barley were first grown around 7000 BCE, when agriculture spread from the Fertile Crescent to the Indus Valley.Sesameandhumped cattlewere domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding inSouth Asia.
By 3000 BCE,turmeric,cardamom,black pepperandmustardwere harvested in India.
From Around 2350 BCE the evidence for imports from the Indus toUrinMesopotamiahave been found, as well asCloveheads which are thought to originate from theMoluccasinMaritime Southeast Asiawere found in a 2nd millennium BC site inTerqa.Akkadian Empirerecords mention timber, carnelian and ivory as being imported fromMeluhhaby Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.
The ancientHindutextMahabharatamentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancientSanskritworks, such asYājñavalkya Smṛti.Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food,dhyana(meditation) andyoga.
Early diet in India mainly consisted oflegumes,vegetables,fruits,grains,dairy products, andhoney.Staple foods eaten today include a variety of lentils (dal),whole-wheat flour(aṭṭa), rice, andpearl millet(bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.
Over time, segments of the population embracedvegetarianismduring theŚramaṇamovementwhile an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.
A food classification system that categorised any item assaatvic,raajsic, ortaamsicdeveloped inYogatradition.TheBhagavad Gitaproscribes certain dietary practices (chapter 17, verses 8–10).
Consumption ofbeefistaboo, due to cows being considered sacred in Hinduism.Beef is generally not eaten by Hindus in India except forKerala, parts of southernTamil Naduand the north-east.
While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.
During theMiddle Ages, several Indian dynasties were predominant, including theGupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, includingtea.
India was later invaded by tribes fromCentral Asiancultures, which led to the emergence ofMughlai cuisine, a mix of Indian andCentral Asian cuisine. Hallmarks include seasonings such assaffron.
ThePortugueseandBritishduring their rule introduced cooking techniques such as baking, and foods from theNew Worldand Europe. Thenew-world vegetablespopular in cuisine from the Indian subcontinent includemaize,tomato,potato,sweet potatoes,peanuts,squash, andchilli. Most New World vegetables such as sweet potatoes, potatoes,Amaranth, peanuts andcassavabasedSagoare allowed on Hindu fasting days.Cauliflowerwas introduced by the British in 1822.In the late 18th/early 19th century, an autobiography of a ScottishRobert Lindsaymentions aSylhetiman called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in theUnited Kingdom.
Staple foodsof Indian cuisine includepearl millet(bājra),rice,whole-wheat flour(aṭṭa), and a variety oflentils, such asmasoor(most often redlentils),tuer(pigeon peas),urad(black gram), andmoong(mung beans). Lentils may be used whole, dehusked—for example,dhuli moongordhuli urad—or split. Split lentils, ordal, are used extensively.Somepulses, such aschannaorcholae(chickpeas),rajma(kidney beans), andlobiya(black-eyed peas) are very common, especially in the northern regions.Channaandmoongare also processed into flour (besan).
Many Indian dishes are cooked invegetable oil, butpeanut oilis popular in northern and western India,mustard oilin eastern India,andcoconut oilalong the western coast, especially in Kerala and parts of southern Tamil Nadu.Gingelly(sesame) oilis common in the south since it imparts a fragrant, nutty aroma.
In recent decades,sunflower,safflower,cottonseed, andsoybeanoils have become popular across India.Hydrogenatedvegetable oil, known asVanaspatighee, is another popular cooking medium.Butter-basedghee, ordeshi ghee, is used commonly.
Many types of meat are used for Indian cooking, but chicken andmuttontend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.
The most important and frequently used spices and flavourings in Indian cuisine are whole or powderedchilli pepper(mirch,introduced by the PortuguesefromMexicoin the 16th century),black mustardseed (sarso),cardamom(elaichi),cumin(jeera),turmeric(haldi),asafoetida(hing),ginger(adrak),coriander(dhania), andgarlic(lasoon).
One popularspice mixisgaram masala, a powder that typically includes seven dried spices in a particular ratio, includingblack cardamom,cinnamon(dalchini),clove(laung),cumin (jeera), black peppercorns, coriander seeds andanise star.. Each culinary region has a distinctivegaram masalablend—individualchefsmay also have their own.
The spices chosen for a dish are freshly ground and then fried in hot oil or ghee to create a paste. The process is calledbhuna, the name also being used for a type ofcurry.
There are other spice blends which are popular in various regions.Panch phoronis a spice blend which is popular in eastern India.Goda masalais a sweet spice mix which is popular inMaharashtra. Some leaves commonly used for flavouring includebay leaves(tejpat),corianderleaves,fenugreek(methi) leaves, andmintleaves. The use ofcurryleaves and roots for flavouring is typical ofGujaratiandSouth Indian cuisine.Sweet dishes are often seasoned with cardamom,saffron,nutmeg, androsepetal essences.
Cuisine differs acrossIndia's diverse regionsas a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.
Seafoodplays a major role in the cuisine of theAndaman and Nicobar Islands.Staples of the diet of the IndigenousAndamanesetraditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies.Immigration from mainland of India, however, has resulted in variations in the cuisine.
The cuisine ofAndhra Pradeshbelongs to the two Telugu-speaking regions ofRayalaseemaand Coastal Andhra and is part ofTelugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use oftamarind.
Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such aspappu(lentils) andpulusu(stew) and spicy vegetables or curries.
In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added todal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such asavakayaandmaagaya,gongura(a pickle made fromsorrelleaves),usirikaya(gooseberry oramla),nimmakaya(lime), and tomato pickle.
Perugu(yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items includedosa, pesarattu(mung beandosa),vada, andidli.
The staple food ofArunachal Pradeshis rice, along with fish, meat, andleaf vegetables.Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes.
Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack.Thukpais a kind of noodle soup common among theMonpatribe of the region.
Lettuceis the most common vegetable, usually prepared byboilingwith ginger, coriander, and green chillies.
Apongorrice beermade from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.
Assamesecuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices,Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, orfermented.
Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc.
The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Spices are not fried before use in the cuisine of Assam.
A traditional meal in Assam begins with akhar, a class of dishes named after the main ingredient and ends with atenga, a sour dish. Homebrewed rice beer orrice wineis served before a meal. The food is usually served inbell metalutensils.Paan, the practice of chewingbetel nut, generally concludes a meal.
Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat (chicken, goat meat), egg, rice, milk, and sugar all play crucial parts in Bengali cuisine.
Bengali cuisine can be subdivided into four different types of dishes,charbya(চারব্য), or food that is chewed, such as rice or fish;choṣya, or food that is sucked, such asambalandtak;lehya(লেহ্য), or foods that are meant to be licked, likechuttney; andpeya(পেয়ে), which includes drinks, mainly milk.
During the 19th century, manyOdia-speakingcooks were employed inBengal,which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modernservice à la russestyle of French cuisine, with food served course-wise rather than all at once.
Bengali cuisine differs according to regional tastes, such as the emphasis on the use ofchilli pepperin theChittagongdistrict of BangladeshHowever, across all its varieties, there is predominant use of mustard oil along with large amounts of spices.
The cuisine is known for subtle flavours with an emphasis onfish, meat, vegetables, lentils, and rice.Bread is also a common dish in Bengali cuisine, particularly a deep-fried version calledluchiis popular. Fresh aquatic fish is one of its most distinctive features; Bengalis prepare fish in many ways, such assteaming,braising, orstewingin vegetables and sauces based oncoconut milkormustard.
East Bengali food, which has a high presence inWest Bengaland Bangladesh, is much spicier than the West Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World.
ShondeshandRashogollaare popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighboringOdishaboth claim to be the origin of dessert. Each state also has ageographical indicationfor their regional variety ofrasgulla.
The cuisine is also found in the state ofTripuraand theBarak Valleyof Assam.
Bihari cuisine may includelitti chokha,a baked salted wheat-flour cake filled withsattu(baked chickpea flour) and some special spices, which is served withbaigan bharta,made of roasted eggplant (brinjal) and tomatoes.
Among meat dishes, meatsaalanis a popular dish made of mutton or goat curry with cubed potatoes ingaram masala.
Dalpuriis another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.
Malpuais a popular sweet dish of Bihar, prepared by a mixture ofmaida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar isbalushahi, which is prepared by a specially treated combination ofmaidaand sugar along withghee, and the other worldwide famous sweet,khajais made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions.SilaonearNalandais famous for its production.
During the festival ofChhath,thekua, a sweet dish made ofghee,jaggery, and whole-meal flour, flavoured withaniseed, is made.
Other food items that are quite prominent in Bihar are, Pittha, Aaloo Bhujiya, ReshmiKebab, Palwal ki mithai, and Puri Sabzi.
Chandigarh, the capital ofPunjabandHaryanais a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such asparatha, especially at breakfast, and otherPunjabifoods likerotiwhich is made fromwheat,sweetcorn, or otherglutenousflourwith cooked vegetables or beans.Sarson da saaganddal makhaniare well-known dishes among others.Popular snacks includegol gappa(known aspanipuriin other places). It consists of a round, hollowpuri, fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes,bengal grambeans, etc.
Chhattisgarhcuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drinkliquorbrewed from themahuwa flowerpalm wine (tadiin rural areas).Chhattisgarhi cuisines varies as per special occasions and festivals like Thethari and Khurmi, fara, gulgule bhajiya, chausela, chila, aaersa are prepared in regional festivals.The tribal people of theBastarregion of Chhattisgarh eat ancestral dishes such asmushrooms, bamboo pickle, bamboo vegetables, etc.
The local cuisine resembles the cuisine of Gujarat.Ubadiyuis a local delicacy made of vegetables and beans with herbs. The common foods include rice,roti, vegetables, river fish, and crab. People also enjoy buttermilk andchutneymade of different fruits and herbs.
Daman and Diuis a union territory of India which, likeGoa, was a former colonial possession of Portugal. Consequently, both nativeGujarati foodand traditionalPortuguese foodare common. Being a coastal region, the communities are mainly dependent on seafood. Normally,rotliand tea are taken for breakfast,rotlaandsaakfor lunch, andchokhaalong withsaakand curry are taken for dinner. Some of the dishes prepared on festive occasions includepuri,lapsee,potaya,dudh-plag, anddhakanu.Whilealcoholis prohibited in the neighbouring state ofGujarat, drinking is common in Daman and Diu. Better known as the "pub" of Gujarat. All popular brands of alcohol are readily available.
Delhiwas once the capital of the Mughal empire, and it became the birthplace ofMughlai cuisine. Delhi is noted for its street food. TheParanthewali GaliinChandani Chowkis just one of the culinary landmarks for stuffedflatbread(parathas).
Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities.
Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways. This is apparent in the different types of street food available.Kababs,kachauri,chaat, Indian sweets, Indian ice cream (commonly calledkulfi), and even Western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular.
The area has a tropical climate, which means the spices and flavours are intense. Use ofkokumis a distinct feature of the region's cuisine.
Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.Kingfish (visonorvisvan)is the most common delicacy, and others includepomfret,shark,tuna, andmackerel; these are often served withcoconut milk.Shellfish, includingcrabs,prawns,tiger prawns,lobster,squid, andmussels, are commonly eaten.
The cuisine of Goa is influenced by its Hindu origins, 400 years ofPortuguese colonialism, and modern techniques.
Bread, introduced by the Portuguese, is very popular, and is an important part of the Goan breakfast, most frequently in the form of toast.
Gujarati cuisine is primarily vegetarian. The typical Gujaratithaliconsists ofroti(rotliiinGujarati),daalorkadhi, rice,sabzi/shaak,papadandchaas(buttermilk).
Sabziis a dish of different combinations of vegetables and spices which may bestir fried, spicy or sweet.Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes.North Gujarat,Kathiawad,Kachchh, andSouth Gujaratare the four major regions of Gujarati cuisine.
Many Gujarati dishes are simultaneously sweet, salty (likehandvo), and spicy. Inmangoseason,keri no ras(fresh mango pulp) is often an integral part of the meal. Spices also vary seasonally. For example,garam masalais used much less in summer.
Gujarati snacks includesev khamani,khakhra,dal vada,methi na bhajiya,khaman,bhakharwadiand more.
Regularfasting, with diets limited to milk,dried fruit, andnuts, is a common practice,
Cattle being common inHaryana, dairy products are a common component of its cuisine.
Specific regional dishes includekadhi,pakora,besanmasalaroti,bajra aloo roti,churma,kheer,bathua raita,methigajar,singri kisabzi,andtomato chutney.
In the past, its staple diet includedbajra khichdi,rabdi, onion chutney,andbajra ki roti.In non-vegetarian cuisine it includeskukad kadhaiandchickentikka masala.
Lassi,sharbat,nimbu paniandlabsi(a mixture ofbajraflour andlassi) are three popular non-alcoholic beverages in Haryana. However, liquor stores are common there, which cater to a large number of truck drivers.
The daily diet ofHimachalpeople 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 includesidu,patande,chukh,rajmah, andtilchutney.
The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley.Kashmiricuisine has evolved over hundreds of years. Its first major influence was the food of theKashmiri Hindusand Buddhists.
The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir byTimurfrom the area of modernUzbekistan. Subsequent influences have included the cuisines ofCentral Asiaand the North Indian plains.
The most notable ingredient in Kashmiri cuisine ismutton, of which over 30 varieties are known.Wazwanis a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art.
Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually usesdahi(yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, andfennel, though they do not use onion and garlic.Birayanisare quite popular, and are the speciality of Kashmir.
The Jammu region is famous for itssund panjeeri,patisa,rajmawith rice andKalari cheese.
Dogrifood includesambal(sour pumpkin dish),khattameat,kulthein di dal,dal chawal,maa da madra(black gram lentils in yogurt)and Uriya.
Many types of pickles are made includingmango,kasrod, andgirgle. Street food is also famous which include various types ofchaats, speciallygol gappas,gulgule,chole bhature,rajma kulchaanddahi bhalla.
Staple foods inJharkhandare rice,daland vegetables. Famous dishes includechirka roti,pittha,malpua,dhuska,arsa rotiandlitti chokha.
Local alcoholic drinks includehandia, a rice beer, andmahuadaru, made from flowers of themahuatree (Madhuca longifolia).
A number of dishes, such asidli,rava idli, Mysoremasala dosa, etc., were invented here and have become popular beyond the state ofKarnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states ofMaharashtraand Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions.
Karnataka cuisine can be very broadly divided intoMysore/Bangalorecuisine, North Karnataka cuisine,Udupi cuisine,Kodagu/Coorg cuisine,Karavali/coastal cuisine, andSaraswat cuisine.
This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets.
Typical dishes includebisi bele bath,jolada rotti,badanekai yennegai,holige,kadubu,chapati,idli vada,ragi rotti,akki rotti,saaru,huli,kootu,vangibath,khara bath,kesari bhath,sajjige,neer dosa,mysoore,haal bai,chiroti,benne dose,majjige huli,ragi mudde,anduppittu.
TheKodagu districtis known for spicy pork curries,while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typicalKannadiga oota(Kannadiga meal) is served on abanana leaf. The coastal districts ofDakshina KannadaandUdupihave slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
Contemporary Kerala food includes vegetarian and non-vegetarian dishes. Fish and seafood play a major role in Kerala cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel,seerfish, king fish, pomfret, prawns, shrimp, sole, anchovy, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known asthoranormizhukkupiratti. As Kerala has large number of inland water bodies, freshwater fish are also abundant, and part of regular meals. It is common in Kerala to have a breakfast with non-vegetarian dishes in restaurants, in contrast to other states in India. Chicken or mutton stews, lamb, chicken, beef, pork, egg curry, and fish curry with tapioca for breakfast are also widely enjoyed.
Kerala cuisine reflects its rich trading heritage. Over time, various cuisines have blended with indigenous dishes, while foreign ones have been adapted to local tastes.Significant Arab, Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine.
Coconutsgrow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.Kerala's long coastline and numerous rivers have led to a strong fishing industry in the state, making seafood a common part of the meal. Starchy food like Rice andtapiocaforms the major part of Kerala's staple food.Having been a major region ofspicecultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine. Keralasadhya, an elaborate vegetarian banquet prepared for festivals and ceremonies. A full-coursesadhya, which consists of rice with about 20 different accompaniments and desserts is the ceremonial meal, eaten usually on celebrations such as marriages,Onam,Vishu, etc. and is served on aplantainleaf.
Most of Kerala's Hindus, except itsBrahmincommunity, eats fish, chicken, beef, pork, eggs, and mutton.The Brahmin are famed for their vegan cuisine, especially varieties ofsambarandrasam. A thick vegetable stew popular in South and Central India calledavialis believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish inKerala sadya. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes likeidli,dosa,appam,idiyappam,puttu,parottaandpathiriserved with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry.
TheMuslimcommunity of Kerala blend Arabian, North Indian, and indigenousMalabaricuisines, using chicken, eggs, beef, and mutton.Thalassery biryaniis the onlybiryanivariant, which is of Kerala origin having originated inTalassery, inMalabar region. The dish is significantly different from otherbiryanivariants.Snacks likePazham nirachathu,Unnakkai,Bread pola— made of bread, eggs, milk and a simple masala, Iftar preparations likeThari kanji,Kozhi pichuporichathu(shredded chicken),Pidi— a preparation of rice dumplings dunked in gravy,Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri– roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine.ThePathanamthittaregion is known forraalanand fish curries.Appamalong withwineand curries of duck, pork and cured beef are popular amongSyrian Christiansin Central Kerala.
Popular desserts arepayasam(pudding) andhalwa. Payasam, especiallyAmbalappuzha Paalpayasamalso known as Gopala Kashayam (Krishnan's potion) prepared at the 17th centuryAmbalappuzha Sri Krishna swami temple, is a delicacy known for its unique and flavourful taste. Interestingly, on each day the paalpayasam is prepared only after (ritualistically) seeking due permission from the presiding deity –Shri Krishna.Kerala has a number of paayasam varieties including but not limited toPaalpayasam, Vermicelli Payasam, Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman, Parippu Paayasamand more. Paayasam like Vermicelli Payasam (Semiya payasam) also finds a place inIftarfeast of Muslim communities in Kerala.
Halvais one of the most commonly found or easily recognized sweets in bakeries throughout Kerala, and originated from the Gujarathi community in Calicut.Europeans used to call the dish "sweetmeat" due to its texture, and a street in Kozhikode where became namedSweet Meat Streetduringcolonial rule. This is mostly made frommaida(highly refined wheat), and comes in various flavours, such as banana,gheeor coconut. However,karutha haluva(blackhaluva) made from rice is also very popular.
Ladakhi cuisine is from the two districts ofLehandKargilin the union territory ofLadakh. Ladakhi food has much in common withTibetan food, the most prominent foods beingthukpa(noodle soup) andtsampa, known in Ladakhi asngampe(roasted barley flour). Edible without cooking,tsampamakes useful trekking food.
Strictly Ladakhi dishes includeskyuandchutagi, both heavy and rich soup pasta dishes,skyubeing made with root vegetables and meat, andchutagiwith leafy greens and vegetables.As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common.
As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known asgurgur cha, after the sound it makes when mixed. Sweet tea (cha ngarmo) is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented intochang, an alcoholic beverage drunk especially on festive occasions.
The cuisine ofLakshadweepprominently features seafood and coconut. Local food consists of spicy non-vegetarian and vegetarian dishes.
The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep, since the island lies in close proximity to Kerala. Coconut and sea fish serve as the foundation of most meals.
The people of Lakshadweep drink large amounts ofcoconut water, which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savory dishes have a touch of famousMalabarspices. Local people also prefer to havedosa,idlis,and various rice dishes.
The cuisine inMadhya Pradeshvaries regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient inGwaliorandIndore.
Thestreet foodof Indore is well known, with shops that have been active for generations.Bhopalis known for meat and fish dishes such asrogan josh,korma,qeema,biryani,pilaf, andkebabs. On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such aspayasoup,bun kabab, andnalli-niharias some of the specialties.
Dal baflais a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in richghee, which is eaten withdaalandladoos.
The culinary specialty of theMalwaand Indore regions of central Madhya Pradesh ispoha(flattened rice); usually eaten at breakfast withjalebi.
Beverages in the region includelassi,beer,rumandsugarcane juice. A local liquor is distilled from the flowers of themahua tree.Date palmtoddyis also popular. In tribal regions, a popular drink is the sap of thesulfitree, which may be alcoholic if it hasfermented.
Maharashtriancuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes.Bajri, wheat, rice,jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet.
Popular dishes includepuran poli,ukdichemodak,batata wada,sabudana khichdi,masala bhat,pav bhaji, andwada pav.Pohaorflattened riceis also usually eaten at breakfast.Kanda pohaandaloo pohaare some of the dishes cooked for breakfast and snacking in evenings.
Popular spicy meat dishes include those that originated in the Kolhapur region. These are the KolhapuriSukkamutton,pandhra rassa,andtabmda rassa.Shrikhand, a sweet dish made fromstrained yogurt, is a main dessert of Maharashtrian cuisine.
The cuisine of Maharashtra can be divided into two major sections, the coastal and the interior. TheKonkan, on the coast of theArabian Sea, has its own type of cuisine, a homogeneous combination ofMalvani,Goud Saraswat Brahmin, andGoan cuisine.  In the interior of Maharashtra, thePaschim Maharashtra,Khandesh,VidarbhaandMarathwadaareas have their own distinct cuisines.
The cuisine of Vidarbha usesgroundnuts, poppy seeds,jaggery, wheat,jowar, andbajraextensively. A typical meal consists of rice,roti,poli, orbhakar, along withvaranandaamtee—lentils and spiced vegetables. Cooking is common with different types of oil.
Savjifood from Vidarbha is well known all over Maharashtra.  Savji dishes are very spicy and oily. Savji mutton curries are very famous.
Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, where they are common ingredients. Peanuts andcashewsare often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred.
Kokum, most commonly served chilled, in an appetiser-digestive calledsol kadhi, is prevalent. During summer, Maharashtrians consumepanha, a drink made from raw mango.
Malwani cuisine is a specialty of the tropical area which spans from the shore ofDeogad Malwanto the southern Maharashtrian border withGoa. The unique taste and flavor of Malwani cuisine comes from Malwanimasalaand use of coconut andkokam.
The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab, and shellfish curries (also calledmashacha sarin the Malwani language) are well known, along withkombadi(chicken)wadeand mutton prepared Malwani style.Moharimutton is also one of the distinct delicacies of Malwani cuisine.
A large variety of fish is available in the region, which includesurmai,karali,bangada,bombil(Bombay duck),paplet(pomfret),halwa,tarali,suandale,kolambi(prawns),tisari(shellfish),kalwa(stone fish) andkurli(crab).
All these fish are available in dried form, including prawns, which are known assode. Local curries andchatanisare also prepared with dried fish.
Different types of rice breads and pancakes add to the variety of Malwani cuisine and includetandlachi bhakari,ghawane,amboli,patole,appe,tandalachiandshavai(rice noodles). These rice breads can be eaten specially flavored with coconut milk, fish curries, and chicken or mutton curries.
Sole kadimade fromkokamand coconut milk is a signature appetizer drink .
For vegetarians, Malwani delicacies includealloochi bhaji,alloochi gathaya,kalaya watanyacha, andsambara(black gram stew).
The sweets and desserts includeukadiche modak,Malawani khaje,khadakahde kundiche ladu,shegdanyache ladu,tandalchi kheer, andtandalachi shavai ani ras(specially flavored with coconut milk).
Manipuricuisine is represented by the cuisine of theMeitei peoplewho form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet.
Most of the dishes are cooked like vegetable stew, flavored with eitherfermented fishcalledngari, or dried and smoked fish.
The most popular Manipuri dish iseromba, a preparation of boiled and mashed vegetables, often including carrots,potatoesorbeans, mixed withchilliand roasted fermentedfish.
Another popular dish is the savory cake calledpaknam, made of a lentil flour stuffed with various ingredients such as banana inflorescence,mushrooms, fish, vegetables etc., and baked covered inturmericleaves.
Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The Manipuri salad dish calledsingju, made of finely juliennedcabbage, greenpapaya, and other vegetables, and garnished with local herbs, toastedsesamepowder and lentil flour is extremely popular locally, and often found sold in small street side vendors.
Singjuis often served withbora, which are fritters of various kinds, and alsokanghou, or oil-fried spicy veggies.Cooked and fermentedsoybeanis a popular condiment in all Manipuri kitchens.
The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial).Manipuristypically raise vegetables in akitchengarden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations.
The taste is very different from mainland Indian cuisines because of the use of various aromaticherbsandrootsthat are peculiar to the region. They are however very similar to the cuisines ofSoutheast,East, andCentral Asia,Siberia,MicronesiaandPolynesia.
Meghalayancuisine is unique and different from other Northeastern Indian states.Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. In theKhasiandJaintia Hills districts, common foods includejadoh,ki kpu,tung-rymbai,and pickledbamboo shoots.
Other common foods in Meghalaya includeminil songa(steamedsticky rice) andsakkin gata.
Like other tribes in the northeast, the Garos fermentrice beer, which they consume in religious rites and secular celebrations.
The cuisine ofMizoramdiffers from that of most of India, though it shares characteristics to other regions ofNortheast Indiaand North India.
Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on freshbanana leaves. Most of the dishes are cooked inmustard oil.
Meals tend to be less spicy than in most of India. Mizos love eating boiled vegetables along with rice. A popular dish isbai, made from boiling vegetables (spinach, eggplant, beans, and other leafy vegetables) withbekang(fermented soya beans) orsa-um, fermented pork fat served with rice.Sawhchiaris another common dish, made of rice and cooked with pork or chicken.
The cuisine ofNagalandreflects that of theNaga people. It is known for exotic pork meats cooked with simple and flavourful ingredients,like the extremely hotbhut jolokia(ghost chili) pepper, fermented bamboo shoots, andakhuni(fermentedsoya beans). Another unique and strong ingredient used by the Naga people, is the fermented fish known asngari.
Fresh herbs and other local greens also feature prominently in the Naga cuisine. The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish.
Traditional homes in Nagaland have external kitchens that serve assmokehouses.
A typical meal consists of rice, meat, a chutney, a couple of stewed or steamed vegetable dishes, flavored withngariorakhuni. Desserts usually consist of fresh fruits.
The cuisine ofOdisharelies heavily on local ingredients. Flavours are usually subtle and delicately spiced. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed.
Pakhala, a dish made of rice, water, anddahi(yogurt), that is fermented overnight, is very popular in summer in rural areas.Odiasare very fond of sweets, sodessertfollows most meals.
Panch phutana, a mix of cumin, mustard, fennel, fenugreek andkalonji(nigella), is widely used for flavouring vegetables anddals,whilegaram masalaand turmeric are commonly used for meat-based curries.
Popular Odia dishes includearna,kanika,dalma,khata(tamatoandoou),dali(different types of lentils, i.e.harada[red gram],muga[green gram],kolatha[horsegram], etc.), spinach and other green leaves, andalu-bharta(mashed potato)along withpakhala.
Odisha and neighboringWest Bengalboth claim to be the origin ofrasgulla, each state having ageographical indicationfor their regional variety of the dessert.Odisha is also known for itschhena- based sweets, includingchhena poda,chhena gaja,chhena jhili, andrasabali.
The union territory ofPuducherrywas aFrench colonyfor around 200 years, makingFrench cuisinea strong influence on the area.Tamil cuisineis eaten by the territory'sTamilmajority. The influence of the neighbouring areas, such asAndhra Pradeshand Kerala, is also visible on the territory's cuisine.
Some favourite dishes include coconut curry,tandooripotato,soya dosa,podanlangkai(snake gourdchutney),curried vegetables,stuffed cabbage, andbaked beans.
The cuisine ofPunjabis known for its diverse range of dishes. It is closely related to the cuisine of the neighbouring Punjab province of Pakistan.
The state, being an agriculture center, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly.
Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by usingghee, butter and cream, while home-cooked meals center around whole wheat, rice, and other ingredients flavored with various kinds ofmasalas.
Common dishes cooked at home arerotiwithdaalanddahi(yogurt) with a sidechutneyandsaladthat includes raw onion, tomato, cucumber, etc.
The meals are also abundant of local and seasonal vegetables usually sautéed with spices such as cumin, dried coriander, red chili powder, turmeric, black cloves, etc.Masala chaiis a favorite drink and is consumed in everyday life and at special occasions.
Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. It is clear that "the food is simple, robust, and closely linked to the land."
Certain dishes exclusive to Punjab, such asmakki di rotiandsarson da saag,dal makhani, and others are a favorite of many.
Themasalain a Punjabi dish traditionally consists of onion, garlic, ginger, cumin,garam masala, salt, turmeric, tomatoes sauteed in mustard oil.Tandoorifood is a Punjabi specialty. Dishes likeBhatti da murghalso known astandoori chicken,Chicken hariyali kabab,Achari paneer tikka,fish ajwaini tikkaandAmritsari kulchaare some popular tandoori foods from Punjab.
Common meat dishes in this region are Bhakra curry (goat) and fish dishes.Dairy products are regularly enjoyed and usually accompany main meals in the form ofdahi, milk, and milk-derived products such aslassi,paneer, and more.
Punjab has a large number of people following theSikhreligion who traditionally follow a vegetarian diet (which includes plant-derived foods, milk, and milk by-products. Seediet in Sikhism) in accordance to their beliefs.
No description of Punjabi cuisine is complete without the myriad of famous desserts, such askheer,gajar ka halwa,sooji(cream of wheat)halwa,rasmalai,gulab jamunandjalebi. Most desserts aregheeor dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins.
Many of the most popular elements ofAnglo-Indian cuisine, such astandoorifoods,naan,pakorasand vegetable dishes withpaneer, are derived from Punjabi styles.
Punjabi food is well liked in the world for its flavors, spices, and, versatile use of produce, and so it is one of the most popular cuisines from the sub-continent. Last but not least are thechhole bhatureandchhole kulchewhich are famous all over the North India.
Cooking inRajasthan, an arid region, has been strongly shaped by the availability of ingredients. Food is generally cooked in milk orghee, making it quite rich.Gram flouris a mainstay ofMarwarifood mainly due to the scarcity of vegetables in the area.
Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may includedaal-baati,tarfini,raabdi,ghevar,bail-gatte,panchkoota,chaavadi,laapsi,kadhiandboondi. Typicalsnacksincludebikaneri bhujia,mirchi bada,pyaaj kachori, anddal kachori.
Daal-baatiis the most popular dish prepared in the state. It is usually supplemented withchoorma, a mixture of finely ground bakedrotis, sugar andghee.
Rajasthanis also influenced by theRajputcommunity who have liking for meat dishes. Their diet consisted ofgame meatand gave birth to dishes likelaal maans,safed maas,khad khargoshandjungli maas.
InSikkim, various ethnic groups such as theNepalese,Bhutias, andLepchashave their own distinct cuisines.Nepalese cuisineis very popular in this area.
Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 percent of the local diet.
Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown.Dhindo,daal bhat,gundruk,momo,gya thuk,ningro,phagshapa, andsel rotiare some of the local dishes.
Alcoholic drinks are consumed by both men and women. Beef is eaten byBhutias.
Sindhi cuisine refers to the native cuisine of theSindhi peoplefrom theSindhregion, now inPakistan. While Sindh is not geographically a part of modern India, its culinary traditions persist,due to the sizeable number of Hindu Sindhis who migrated to India following theindependenceofPakistanin 1947, especially in Sindhi enclaves such asUlhasnagarandGandhidam.
A typical meal in many Sindhi households includes wheat-based flatbread (phulka) and rice accompanied by two dishes, one with gravy and one dry.Lotus stem(known askamal kakri) is also used in Sindhi dishes. Cooking vegetables by deep frying is common.
Some regular Sindhi dishes aresindhi kadhi,sai bhaji,kokiandbesan bhaji. Ingredients frequently used are mango powder, tamarind,kokumflowers, and dried pomegranate seeds.
Tamil Naduis noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.
Tamilfood is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such asmustard,curry leaves,tamarind,coriander,ginger,garlic,chili pepper,cinnamon,clove,cardamom,cumin,nutmeg,coconutandrose water.
The traditional way of eating involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats.
A meal (calledsaapadu) consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat on a plantain leaf as it is believed to give a different flavour and taste to food. Also growing in popularity are stainless-steel trays, plates with a selection of different dishes in small bowls.
Tamil food is characterized bytiffin, which is a light food taken for breakfast or dinner, and meals which are usually taken during lunch. The word "curry" is derived from theTamilkari, meaning something similar to "sauce".
Southern regions such asTirunelveli,Madurai,Paramakudi,Karaikudi,ChettinadandKongu Naduare noted for their spicy non-vegetarian dishes.Dosa,idli,pongalandbiryaniare some of the popular dishes that are eaten withchutneyandsambar. Fish and other seafoods are also very popular, because the state is located on the coast. Chicken and goat meat are the predominantly consumed meats in Tamil Nadu.
A typical Tamil vegetarian meal is heavily dependent on rice, vegetables and lentil preparations such asrasamandsambar, but there are variations. They have influenced Kerala as well in theirkootu,arachi vitta sambharandmolagootals(mulligatawnysoup).
As mentioned above, the Chettinad variety of food uses many strong spices, such as pepper, garlic, fennel seeds and onions. Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal withdahi(yogurt) is considered a soothing end to the meal.
Notably,Tamil Brahmincuisine, the food of theIyersandIyengarcommunity, is characterized by slightly different meal times and meal structures compared to other communities within the state.
Historically vegetarian, the cuisine is known for its milder flavor and avoidance of onion and garlic (although this practice appears to be disappearing with time).
After a light morning meal offilter coffeeand different varieties of porridges (oatmeal andjanata kanjiare immensely popular), the main meal of the day, lunch/brunch is usually at 11 am and typically follows a two-three course meal structure. Steamed rice is the main dish, and is always accompanied by a seasonally steamed/sauteed vegetable (poriyal), and two or three types of tamarind stews, the most popular beingsambharandrasam. The meal typically ends withthair sadham(rice with yogurt), usually served with pickled mangoes or lemons.
Tiffinis the second meal of the day and features several breakfast favorites such asidli,rava idli,upma,dosavarieties, andvada, and is usually accompanied bychai.
Dinner is the simplest meal of the day, typically involving leftovers from either lunch ortiffin. Fresh seasonal fruit consumed in the state include bananas, papaya, honeydew and cantaloupe melons, jackfruit, mangos, apples,kasturioranges, pomegranates, andnongu(hearts of palm).
The cuisine ofTelanganaconsists of theTelugu cuisine, of Telangana'sTelugu peopleas well asHyderabadi cuisine(also known asNizamicuisine), of Telangana'sHyderabadi Muslim community.
Hyderabadi foodis based heavily on non-vegetarian ingredients, whileTelugu foodis a mix of both vegetarian and non-vegetarian ingredients. Telugu food is rich in spices and chillies are abundantly used. The food also generally tends to be more on the tangy side with tamarind and lime juice both used liberally as souring agents.
Rice is the staple food of Telugu people. Starch is consumed with a variety of curries and lentilsoupsorbroths.Vegetarian and non-vegetarian foods are both popular.
Hyderabadi cuisine includes popular delicacies such asbiryani,haleem,Baghara bainganandkheema,while Hyderabadi day-to-day dishes see some similarities to Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.Dahi(yogurt) is a common addition to meals, as a way of temperingspiciness.
TheTripuri peopleare the original inhabitants of the state ofTripurain northeast India. Today, they comprise the communities ofTipra,Reang,Jamatia,Noatia, andUchoi, among others. The Tripuri are non-vegetarian,although they have a minority ofVaishnavitevegetarians.
The major ingredients of Tripuri cuisine include vegetables, herbs, pork, chicken, mutton, fishes, turtle, shrimps, crabs, freshwater mussels, periwinkles, edible freshwater snails and frogs.
Traditionally,Uttar Pradeshicuisine consists ofAwadhi,Bhojpuri, andMughlai cuisine,though a vast majorityof the state is vegetarian, preferringdal,roti,sabzi, and rice.Poorisandkachorisare eaten on special occasions.
Chaat,samosa, andpakora, among the most popular snacks in India, originate from Uttar Pradesh.
Well-known dishes includekebabs,dum biryani, and variousmuttonrecipes.Sheer qorma,ghevar,gulab jamun,kheer, andras malaiare some of the popular desserts in this region.
Awadhi cuisine(Hindi:अवधी खाना) is from the city ofLucknow, which is the capital of the state ofUttar PradeshinCentral-South AsiaandNorth India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of North India. The cuisine consists of both vegetarian and non-vegetarian dishes.
Awadhhas been greatly influenced byMughal cooking techniques, and the cuisine of Lucknow bears similarities to those ofCentral Asia,Kashmir,PunjabandHyderabad. The city is also known for itsNawabifoods.Thebawarchisandrakabdarsof Awadh gave birth to thedumstyle of cookingor the art of cooking over a slow fire, which has become synonymous with Lucknow today.Their spread consisted of elaborate dishes likekebabs,kormas,biryani,kaliya,nahari-kulchas,zarda,sheermal,roomali rotis, andwarqi parathas.
The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used likemutton,paneer, and rich spices, includingcardamomandsaffron.
Mughlai cuisineis a style of cooking developed in the Indian subcontinent by theimperialkitchens of theMughal Empire. It represents the cooking styles used inNorth India(especiallyUttar Pradesh).
The cuisine is strongly influenced byCentral Asian cuisine, the region where theChagatai-TurkicMughal rulers originally hailed from, and has strongly influenced the regional cuisines ofKashmirand thePunjabregion.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctivearomaand the taste of ground and whole spices.
A Mughlai course is an elaboratebuffetof main course dishes with a variety ofaccompaniments.
Food fromUttrakhandis known to be healthy and wholesome to suit the high-energy necessities of the cold, mountainous region. It is a high-protein diet that makes heavy use ofpulsesand vegetables. Traditionally, it is cooked over wood or charcoal fire mostly using iron utensils.
While making use of condiments such asjeera,haldiandraicommon in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such asjambu,timmer,ghandhrainiandbhangira.
Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such asrus,chudkani,dubuk,chadanji,jholi,kapa, and more.
Among dressed salads and sauces,kheere ka raita,nimbu mooli ka raita,daarim ki khataiandaam ka fajithaare also popular.
The cuisine mainly consists of food from two different sub-regions,GarhwalandKumaon, though their basic ingredients are the same.Both Kumaoni and Garhwali styles make liberal use ofghee, lentils or pulses, vegetables andbhaat(rice). They also usebadi(sun-driedurad dalballs) andmungodi(sun-driedmoong dalballs) as substitutes for vegetables at times.
During festivals and other celebrations, the people of Uttarakhand prepare special refreshments which include both salty preparations such asbadaand sweet preparations such aspuaandsingal. Uttarakhand also has several sweets (mithai) such assingodi,bal-mithai, andmalai laddu,native to its traditions.
Hindu people fast on days such asEkadashi, in honour of LordVishnuor hisAvatars,Chaturthiin honour ofGanesh, Mondays in honour ofShiva, or Saturdays in honour ofHanumanorSaturn.
Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such asdahi), fruit, and Western food items such assago,potatoes,purple-redsweet potatoes,amaranthseeds,nutsand (shama millet).
Popular fasting dishes includefarari chevdo,sabudana khichadi, andpeanut soup.
The interaction of variousIndian diasporacommunities with the native cultures in their new homes has resulted in the creation of manyfusion cuisines, which blend aspects of Indian and other international cuisines. These cuisines tend to interpolate Indian seasoning and cooking techniques into their own national dishes.
Indian Chinese cuisine, also known as Indo-Chinese cuisine originated in the 19th century among theChinese community of Calcutta, during the immigration ofHakka ChinesefromCanton(present-day Guangzhou) seeking to escape theFirstandSecond Opium Warsand political instability in the region.Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into theirown cuisine, thus creating a unique fusion of Indian and Chinese cuisine.
After 1947, manyCantoneseimmigrants opened restaurants inCalcutta, serving dishes that combined aspects of Indian cuisine withCantonese cuisine.In other parts of India, Indian Chinese cuisine is derived fromCalcutta-Chinese cuisine, but bears little resemblance to their Chinese counterpartsas the dishes tend to be flavoured withcumin,corianderseeds, andturmeric, which with a few regional exceptions, are not traditionally associated with Chinese cuisine.Chilli,ginger,garlicanddahi(yogurt) are also frequently used in dishes.
Popular dishes includeChicken Manchurian,chicken lollipop,chilli chicken, Hakka noodles, Hunan chicken,chow mein, and Szechwanfried rice.
Soups such asManchow soupandsweet corn soupare popular, whereas desserts include ice cream on honey-fried noodles and date pancakes.
Thai cuisine wasinfluencedby Indian cuisine, like as recorded by the Thai monkBuddhadasaBhikku in his writing 'India's Benevolence to Thailand'. He wrote that Thai people learned how to usespicesin their food in various ways from Indians. Thais also obtained the methods of makingherbal medicines(Ayurveda) from the Indians. Some plants like sarabhi of familyGuttiferae, kanika orharsinghar, phikun orMimusops elengiand bunnak or therose chestnutetc. were brought from India.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia.
A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms.
Gheeis still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens.
Indian Singaporean cuisine refers to foods and beverages produced andconsumedinSingaporethat are derived, wholly or in part, from South Asian culinary traditions.
The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian foodhas become more visible recently.
Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally available ingredients, as well as changing local tastes.
Indian-Indonesian cuisine refers to food and beverages in Indonesian cuisine that have influenced Indian cuisine—especially fromTamil,Punjabi, andGujarati cuisine. These dishes are well integrated, such asappam,biryani,murtabakandcurry.
Filipino cuisine, found throughout thePhilippinesarchipelago, has beenhistorically influenced by the Indian cuisine. Indian influences can also be noted in rice-based delicacies such asbibingka(analogous to the Indonesianbingka),puto, andputo bumbong, where the latter two are plausibly derived from thesouth Indianputtu, which also has variants throughoutMaritime Southeast Asia(e.g.kue putu,putu mangkok).
Thekare-kare, more popular in Luzon, on the other hand could trace its origins from theSeven Years' Warwhen theBritish occupied Manilafrom 1762 to 1764 with a force that included Indiansepoys, who had to improvise Indian dishes given the lack of spices in the Philippines to makecurry. This is said to explain the name and its supposed thick, yellow-to-orangeannattoand peanut-based sauce, which alludes to a type of curry.
Atcharaof Philippines originated from the Indianachar, which was transmitted to the Philippines via theacarof theIndonesia,Malaysia, andBrunei.
Anglo-Indian cuisinedeveloped during the period ofBritish colonial rulein India, as British officials interacted with their Indian cooks.
Well-known Anglo-Indian dishes includechutneys, saltedbeef tongue,kedgeree,ball curry, fishrissoles, andmulligatawny soup.
Many Indian desserts, ormithai, are fried foods made with sugar, milk orcondensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products.
Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. Popular Indian desserts includerasogolla,gulab jamun,jalebi,laddu, andpeda.
Teais a staple beverage throughout India, since the country is one of the largest producers of tea in the world. The most popular varieties of tea grown in India includeAssam tea,Darjeeling teaandNilgiri tea. It is prepared by boiling the tea leaves in a mix of water, milk, and spices such as cardamom, cloves, cinnamon, and ginger. In India, tea is often enjoyed with snacks likebiscuitsandpakoda.
Coffeeis another popular beverage, but more popular in South India.Coffee is also cultivated in some parts of India. There are two varieties of coffee popular in India, which includeIndian filter coffeeandinstant coffee.
Lassiis a traditionaldahi(yogurt)-based drink in India.It is made by blending yogurt with water or milk and spices. Saltedlassiis more common in villages of Punjab and inPorbandar, Gujarat.Traditionallassiis sometimes flavoured with ground roasted cumin.Lassican also be flavoured with ingredients such as sugar, rose water,mango,lemon,strawberry, and saffron.
Sharbatis a sweet cold beverage prepared from fruits or flower petals.It can be served in concentrate form and eaten with a spoon, or diluted with water to create a drink. Popularsharbatsare made from plants such asrose,sandalwood,bel,gurhal(hibiscus), lemon,orange,pineapple,sarasaparillaandkokum,falsa(Grewia asiatica). InAyurveda,sharbatsare believed to hold medicinal value.
Thandaiis a cold drink prepared with a mixture ofalmonds,fennelseeds,watermelonkernels,rosepetals,pepper,poppy seeds,cardamom,saffron,milkandsugar. It is native toIndiaand is often associated with theMaha ShivaratriandHoliorHolla mahallafestival. Sometimesbhaang(cannabis) is added to prepare special thandai.
Other beverages includenimbu pani(lemonade),chaas,badam doodh(milk with nuts – mostly almonds – and cardamom),Aam panna,kokumsharbat, and coconut water.
Modern carbonated cold drinks unique to southern India include beverages, such aspanner sodaorgoli soda, a mixture ofcarbonated water, rose water, rose milk, and sugar,naranga soda, a mixture ofcarbonated water, salt and lemon juice, andnannari sarbath, a mixture withsarasaparilla.
Sharbatswith carbonated water are the most popular non-alcoholic beverages in Kerala andTamil Nadu. Street shops in Central Kerala and Madurai region of Tamil Nadu are well known for these drinks which are also calledkulukki sarbathsin Kerala.
Mostbeersin India are either lagers (4.8percent alcohol) or strong lagers (8.9 percent). The Indian beer industry has witnessed steady growth of 10–17 percent per year over the last ten years.Production exceeded 170 million cases during the 2008–2009 financial year.With the average age of the population decreasing and income levels on the rise, the popularity of beer in the country continues to increase.
Other popular alcoholic drinks in India includefenny, a Goan liquor made from either coconut or the juice of thecashew apple. The state of Goa has registered for ageographical indicatorto allow itsfennydistilleries to claim exclusive rights to production of liquor under the name "fenny."
Hadiais a rice beer, created by mixing herbs with boiled rice and leaving the mixture to ferment for around a week. It is served cold and is less alcoholic than other Indian liquors.Chuakis a similar drink fromTripura.
Palm wine, locally known asneera, is a sap extracted frominflorescencesof various species oftoddy palms.
Chhaangis consumed by the people ofSikkimand theDarjeeling Himalayan hill regionof West Bengal. It is drunk cold or at room temperature in summer, and often hot during cold weather.Chhaangis similar to traditional beer, brewed from barley, millet, or rice.
Kallu(Chetthu Kallu) is a popular natural alcohol extracted from coconut and pine trees in Kerala. It is sold in localKallushops and is consumed with fried fish and chicken. Its alcoholic content is increased by addition of distilled alcohol.
Indians consider a healthy breakfast important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people preferroti,parathas, and a vegetable dish accompanied byachar(a pickle) and some curd.Various types of packaged pickles are available in the market. One of the oldest pickle-making companies in India is Harnarains,which started in the 1860s inOld Delhi.
People of Gujarat preferdhoklaand milk, while south Indians preferidlianddosa, generally accompanied bysambharorsaguand variouschutneys.
Traditional lunch in India usually consists of a main dish of rice in the south and the east, and whole-wheatrotisin the north. It typically includes two or three kinds of vegetables, and sometimes items such askulcha,naan, orparathas.Paan(stuffed, spiced and foldedbetel leaves) which aids digestion is often eaten after lunch and dinner in many parts of India.
Indian families often gather for "evening snack time", similar totea timeto talk and have tea and snacks.
Dinner is considered the main meal of the day.Also, many households, especially in north and central India, prefer having sweets after the dinner (similar to the Western concept of dessert after meals).
In India people often follow dietary practices based on their religious belief:
Traditionally, meals in India are eaten while seated either on the floor, or on very low stools or mattress. Food is most often eaten with the hands rather than cutlery.
Oftenrotiis used to scoopcurrywithout allowing it to touch the hand. In the wheat-producing north, a piece ofrotiis gripped with the thumb and middle finger and ripped off while holding therotidown with the index finger.
A somewhat different method is used in the south fordosai,adai, anduththappam, where the middle finger is pressed down to hold the bread and the forefinger and thumb used to grip and separate a small part. Traditional serving styles vary regionally throughout India.
Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture.
In South India, cleanedbanana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food.Leaf plates are less common today, except on special occasions.
Indian migration has spread the culinary traditions of the subcontinent throughout the world. These cuisines have been adapted to local tastes, and have also affected local cuisines. The international appeal ofcurryhas been compared to that ofpizza.Indiantandoordishes such aschicken tikkaalso enjoy widespread popularity.
ARoy Morgan Researchsurvey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.
As in the United Kingdom and the United States, Indian cuisine is widely available inCanada, especially in the cities ofToronto,Vancouver,andOttawawhere the majority of Canadians ofSouth Asian heritagelive.
Indian food is gaining popularity inChina, where there are many Indian restaurants inBeijing,Shanghai, andShenzhen.Hong Kongalone has more than 50 Indian restaurants, some of which date back to the 1980s. Most of the Indian restaurants in Hong Kong are inTsim Sha Tsui.
Indo-Fijianshave a similar cuisine, often withFijian influence.
The Indian culinary scene in theMiddle Easthas been influenced greatly by the largeIndian diasporain these countries. Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of thetandoor, which originated in northwestern India,is an example.
The large influx of Indian expatriates into Middle Eastern countries during the 1970s and 1980s led to a boom in Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines.
Indian cuisine is available in the streets of Nepalese cities, includingKathmanduandJanakpur.
Other cuisines which borrow inspiration from Indian cooking styles includeCambodian,Lao,Filipino,Vietnamese,Indonesian,Thai, andBurmesecuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.
Indian cuisine is very popular inSoutheast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking stylesand also enjoys popularity inSingapore.There are numerous North and South Indian restaurants in Singapore, mostly inLittle India.
Singapore is also known forfusion cuisinecombining traditionalSingaporean cuisinewith Indian influences. Fish head curry, for example, is a local creation. Indian influence onMalay cuisinedates to the 19th century.
The UK's first Indian restaurant, theHindoostanee Coffee House, opened in 1810.By 2003, there were as many as 10,000 restaurants serving Indian cuisine inEnglandandWalesalone. According toBritain'sFood Standards Agency, the Indian food industry in the United Kingdom is worth 3.2 billionpounds, accounts for two-thirds of all eating out in the country, and serves about 2.5 million customers every week.
One of the best known examples of British Indian restaurant cuisine ischicken tikka masala, which has also been called "a true British national dish."
Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, nowO'Connell Street, in Dublin.Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland.
A survey byThe Washington Postin 2007 stated that more than 1,200 Indian food products had been introduced into theUnited Statessince 2000.There are numerous Indian restaurants across the US, which vary based on regional culture and climate.North IndianandSouth Indiancuisines are especially well represented. Most Indian restaurants in the United States serveAmericanizedversions of North Indian food, which is generally less spicy than its Indian equivalents.
At sit-down restaurants withNorth Indian cuisine(the most common), complimentarypapadumis served with three dipping sauces—typicallyhari chutney(mint and cilantro),imli chutney(taramind), and a spicy red chili or onionchutney—in place of European-style bread before the meal.