Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices.
A dosa is a thin savory crepe in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are served hot, often with chutney and sambar. Dosas are popular in South Asia as well as around the world.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Nagda is an industrial town in Ujjain district of the Indian state of Madhya Pradesh. It lies in the administrative headquarters of the city of Ujjain, in the Malwa region of western Madhya Pradesh. It is situated on the bank of the Chambal River.
Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
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.
Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
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 (phulka) and 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.
Baran is a city in Baran district of the Indian state of Rajasthan. It is a municipality and the district headquarters of Baran district, famous for its 11th century Bhand Devra Temple on banks of Ramgarh crater. It is 339km from the state capital Jaipur near Kota city. Three large rivers, Parban, Parbati, and Kalisindh, flow through the district.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Churma wahi wala is a popular Rajasthani, Bihari, Uttar Pradesi,Haryanvi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat crushed and cooked with ghee and sugar.
Bharunda is a village that comes under Sumerpur Tehsil in Pali district, Rajasthan. The Bharunda is an ancient village well connected to all surrounding villages and towns in the same vicinity.
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.
The term North Indian Culture officially describes the cultural heritage of the eight North Indian states of Punjab, Uttarakhand, Jammu & Kashmir, Chandigarh, Haryana, Delhi, Himachal Pradesh, Rajasthan and Uttar Pradesh. Other states which are not formally part of North India, but which are traditionally — culturally and linguistically — seen to be so are Gujarat, West Bengal, Jharkhand, Madhya Pradesh, Maharashtra and Bihar. North Indian culture reflects the diversity of traditions and customs of the vast region it encompasses. North Indian Culture is mainly in sanatana traditions and customs, with the assimilation of — and impact from — other cultures over long periods of history. North Indian culture reflects the diversity of traditions and customs of the vast region it encompasses.
Panchratna dal is a popular dal in the Indian subcontinent and Indian-origin communities in Guyana, Suriname, and Trinidad and Tobago. Lentils are an integral part of Indian cuisine. This is a dish customarily served on special occasions. It is usually accompanied by an Indian flatbread or roti.
Daal Baati is an Indian dish of daal (lentils) and baati. It is popular in Rajasthan, Madhya Pradesh, Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh.
Cuisines and food of the Indian state of Haryana is known to be simple. People of the state prefer their food to be made with fresh ingredients and through simple recipes. Roti is a staple food in Haryana which is made from a variety of grains and flours. Since Haryana is rich with agriculture and cattle, the use of dairy products is abundant in their food. Many households churn out fresh butter from milk and use it as opposed to the butter available in the markets. Lassi is a popular and staple drink in Haryana. The food in Haryana finds a lot of similarities with its neighboring states Punjab and Rajasthan.
Katt Bafla is a popular and traditional dish from the Bundi district of Hadoti region in Rajasthan, India. It is a famous dish across the north Indian states in India. Traditionally this dish is made on every occasion in Rajasthan. In this dish Bafla is a type of spherical wheat bread where as the Katt is a type of Barfi made by mixture of unsalted wheat bread coarse powder with ghee and jaggery powder. Traditionally this dish is served with Daal and Kadhi.
