Cornmeal is a meal ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
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.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Saag also spelled sag or saga, is an Punjabi leafy vegetable dish eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers. Cumin and tamarind are also sometimes used as ingredients. It is prepared in both wet and dried forms. The wet variety is made with fresh grated coconut and is typically served immediately after preparation.
Lohri is a popular winter Dogra and Punjabi folk festival celebrated primarily in Northern India. The significance and legends about the Lohri festival are many and these link the festival to the Duggar region and Punjab region. It is believed by many that the festival marks the passing of the winter solstice. Lohri marks the end of winter, and is a traditional welcome of longer days and the sun's journey to the Northern Hemisphere. It is observed the night before Maghi.
A dhaba is a roadside restaurant in the Indian subcontinent. 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.
Rajasthani cuisine is the traditional 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.
Gogaji, also known as Gogaji Jaharveer Maharaj, is a folk Hindu deity in northern India. He is worshipped in the northern states of India especially in Rajasthan, Himachal Pradesh, Haryana, Uttarakhand, Punjab region, Uttar Pradesh, Jammu and Gujarat. He is a warrior-hero of the region, venerated as a saint and a protector against snake bites. Although there are references to him in the folklore of Rajasthan, little historical knowledge of Gugga exists other than that he ruled the small kingdom of Dadrewa and was a contemporary of Prithviraj Chauhan.
Palak paneer or palak chhena is an Indian dish consisting of chhena or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages.
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. It's made by simmering yogurt with besan and indian spices until it forms a thick, tangy gravy. Sometimes, it's also mixed with pakoras. It is often eaten with cooked rice or roti.
Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dalkhichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand 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 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.
Panjiri is a Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.
Sarson ka saag, also known as sarsa da saag, is a dish of mustard greens cooked with spices. It originated in the Punjab region and is popular throughout the South Asia.
Tandoor bread refers to a bread baked in a clay oven called a tandoor.
North Indian culture, also referred to as Hindustani culture, refers to the culture of northern Indian subcontinent formed over centuries of the region's history and has been influenced by other neighbouring cultures, notably that of Persia. Its origins date back to the Vedic era following the migrations of the Indo-Aryan peoples into India. It encompasses the Punjab, Kashmir, the Gangetic plain, Bengal, Rajasthan, Sindh, Gujarat, and the northern Deccan. The region has been historically referred to as Hindustan, and associated with the Hindustani music, the traditional North Indian clothing and North Indian cuisine.
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, made from a variety of grains and flour. Since Haryana is rich with agriculture and cattle, the use of dairy products is abundant in their food. Many households churn 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.
Consumption of non-vegetarian food is generally avoided in the state and sometimes is even considered a taboo among the rural population.
