Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.
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.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in large parts of India and beyond.
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, Karnataka, Maharashtra, and in Sri Lankan Tamil communities. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.
Havyaka Brahmin, originally called Havika Brahmana, is a Hindu Brahmin community native to the districts of Shivamogga, Uttara Kannada, Dakshina Kannada, coastal Karnataka and the Kasaragod district of Kerala. Havyakas fall under the Pancha-Dravida Brahmin category. They are primarily the followers of Yajurveda, but some of them follow Rigveda and Samaveda Shakas as well. They follow the Advaita philosophy of Adi Shankaracharya.
Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures. Taro is believed to be one of the earliest cultivated plants.
Curd rice, also called yogurt rice, is a dish originating from India. The word "curd" in Indian English refers to unsweetened plain yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in West Indian states of Rajasthan, Gujarat and Maharashtra.
Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.
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.
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
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.
Amorphophallus paeoniifolius, the elephant foot yam or whitespot giant arum, is a tropical plant native to Island Southeast Asia. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific islands. Because of its production potential and popularity as a vegetable in various cuisines, it can be raised as a cash crop.
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh. In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur, Bengaluru Rural, Ramanagar districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as dhindo is also eaten in Northeast India, Nepal and Bhutan. In Uttarakhand and Himachal Pradesh in northern India, a similar variation is known as baadi and baari respectively.
Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India. The dish uses tamarind, a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess. Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi.
Laing, is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan, and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino, which is normally paired with boiled white rice.
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community.
Baigan bharta, also spelled bainganbharta or baigan chokha is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef. Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.
Lūʻau, Luʻau, Laulau, Lū, Rourou, Rukau, Fāfā, Hāhā, and Palusami are all related dishes found throughout Polynesia based on the use of taro leaves as a primary ingredient. While taro generally is known as a root vegetable for its starchy corms, the leaves are consumed as well. The base recipe is vegetarian. Most often, coconut milk was added, and later meat or seafood. The texture of the dish range from a thick soup to a dense cake.
