Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, rice papers and rice flour.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Mezban, Iftar and Eid feast.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
The culture of Bangladesh is intertwined with the culture of the Bengal region of the Indian subcontinent. It has evolved over the centuries and encompasses the cultural diversity of several social groups of Bangladesh. The Bengal Renaissance of the 18th early 19th centuries, noted Bengali writers, saints, authors, scientists, researchers, thinkers, music composers, painters, film-makers have played a significant role in the development of Bengali culture. The culture of Bangladesh is deeply intertwined with the culture of the Bengal region. Basically, Bengali culture refers to the culture of Bangladesh. The Bengal Renaissance contained the seeds of a nascent political Indian nationalism which was the precursor in many ways to modern Indian artistic cultural expression.
A Hindu wedding, also known as Vivaha, Marathi: Lagna (लग्न), Bengali: Bibaho (বিবাহ), Kalyanam, Kannada script: ಮದುವೆ (Maduve), Tamil: திருமணம் (Tirumanam), or Pelli, is the traditional wedding ceremony for Hindus. The wedding ceremonies are very colourful, and celebrations may extend for several days and usually a large number of people attend the wedding functions. The bride's and groom's home—entrance, doors, wall, floor, roof—are sometimes decorated with colors, flowers, and other decorations.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Newa cuisine/नेवा: नसा is a distinctive subset of Nepalese cuisine that has developed over centuries among the Newars of Nepal Mandal in Nepal. Newa cuisine is the most celebrated food variety in the country and consists of over 500 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Nador (ನಾಡೋರ) or Nadavaru or Nadavar (ನಾಡವರ) is the name of a caste from Karnataka, India. Members of the castle are found primarily in the coastal areas of Uttara Kannada district, formerly known as North Canara, with many members also spread throughout the world. Caste members traditionally speak the Nadavar dialect of Kannada called Nadavar Kannada. They are a prominent agriculture community of the Uttara Kannada district of Karnataka, India.
A Bengali Muslim wedding is a Bengali wedding in accordance to Muslim faith. It includes rituals and ceremonies that may span up to three days maximum. In most cases, it starts with the Dekha Dekhi. Then, nikah which is done by a Qazi with a fixed denmohor and it ends with the Bou Bhat ceremony that is popular as the wedding reception arranged by the groom's family. It's the dominant tradition of wedding seen in Bangladesh.
The Kupari consist of Kadodi Christians and Samvedi Christians, which are a Roman Catholic Brahmin sub-group in the Christian Bombay East Indian community, of the people of Konkan division. They are concentrated mostly in Bassein (Vasai), India, which is about 60 kilometres (37 mi) north of Mumbai (Bombay) city. Kadodi ancestors were a mixture of Samvedi Brahmins, Goan Konkani Brahmins& Portuguese New Christians; because of intermarriages between them. The population is about 40,000 to 45,000. The two Konkani dialects spoken by the Kuparis are Samvedi Boli Bhasha and Kadodi, which are mixture of Gujarati, Marathi & Indo-Portuguese. 97% of the population is Roman Catholic and the remaining minority is a mixed population of various Protestant Revolutionary denominations.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
The Culture of Goan Catholics is a blend of Portuguese and Konkani cultures, with the former having a more dominant role because the Portuguese ruled Goa directly from 1510 to 1961.
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa, eromba, or singju. All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Singju is a dish from Manipur. It originated with the Meitei-culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of Northeast India. Often served as a spicy side dish, it is also popular as an afternoon or evening snack.
Nasi campur, also known as nasi rames or sego campur in Java, refers to an Indonesian dish of a scoop of nasi putih accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia, Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.
Weddings in Myanmar, considered auspicious occasions in Burmese culture, reflect various ethnic, religious, and regional traditions. Depending on an individual's family social economic status, personal preferences and titles held, Burmese weddings can be religious or secular, and extravagant or simple. Wedding expenses are covered by the groom's family. Myanmar is a predominantly Buddhist country, and many wedding customs and traditions are influenced by Buddhism.
New Year's foods are dishes traditionally eaten for luck in the coming year. Many traditional New Year dishes revolve around the food's resemblance to money or to its appearance symbolizing long life, such as long noodles or strands of sauerkraut. Sweets, symbolizing a sweet new year, are often given or consumed. Some cultures and religions have evolved complex food traditions associated with the new year.
