Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A dosa, dosey, dosai, dosha is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar. Dosas are a common food in South India and North Sri Lanka.
Chicken tikka masala is a dish consisting of roasted marinated chopped chicken in a spiced sauce (masala). The sauce is usually creamy and orange-coloured. The origins of the dish are debated, with many believing it was created by South Asian cooks in Britain. It is offered at restaurants around the world and is similar to butter chicken.
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, 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, 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 and Durga Puja.
Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Rasgulla is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings.
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.
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh, Punjab, and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. It is made up of whole milk instead of whey.
Das is a common last name in South Asia, among adherents of Hinduism and Sikhism, as well as those who converted to Islam or Christianity. It is a derived from the Sanskrit word Dasa meaning servant, devotee, or votary. "Das" may be inferred to be one who has surrendered to God. The surname is often used by those in the Vaishnav community.
Someshvara III was a Western Chalukya king, the son and successor of Vikramaditya VI. He ascended the throne of the Western Chalukya Kingdom in 1126 CE, or 1127 CE.
Pantua is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Rose water, cardamom or other flavourings are sometimes added to the sweet.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, but before dinner, and varies in size by culture and region.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Chhena or chhana is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
Krishna Chandra Das (1869–1934), commonly known as K.C. Das, was a Bengali confectioner, entrepreneur, businessman, and cultural icon of the early 20th century. Born in 1869 in Bagbazar, Kolkata, India, Krishna Chandra was the only son and successor of the Bengali confectioner and inventor Nobin Chandra Das. He developed an electric loom, a soda fountain machine, did extensive research on homeopathy, and researched eastern and western classical music. K.C. Das became an iconic figure in 1930s Kolkata as one of the creators of "Rosso Malai" and the inventor of the canned "Rosso Golla", which were popularized and promoted throughout India by his family company, K.C. Das Private Limited, founded by K.C.'s son and successor, Sarada Charan Das.
Lyangcha, Langcha, or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India. The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha.
Bread pakora is an Indian fried snack. It is also known as bread bhaji. A common street food, it is made from bread slices, gram flour, and spices among other ingredients.
Rosogolla is a 2018 Indian Bengali historical drama film directed and written by Pavel. Rosogolla marks the big screen debut of Ujaan Ganguly and Abantika Biswas. It is a fictionalized biopic of Nobin Chandra Das, a sweet maker from Kolkata, the inventor of Rosogolla.
