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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.
Rogan josh, also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir.
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.
Bhakri is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness.
Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian dishes. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.
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.
Jhunka or Zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is also known by the name of pithla or pithle. The dish is also referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in Vidarbha region of Maharashtra.
Chorchori or charchari is a unique char-flavored mixed vegetable dish of India and Bangladesh, found primarily in Odia and Bengali cuisine of the Indian subcontinent.
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter, ghee, or yogurt. The dish is popular in Maharashtra and north Karnataka, and it is also made with regional variations in Goa.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
Sabudana vada, also called 'sabu vada', is a traditional deep fried fritter from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting. It's usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."
Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams. Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th century.
Dhansak is a popular Indian dish, originating among the Parsi community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions.
Baingan bharta or Baigan Chokha is an Indian dish prepared by mincing grilled eggplant (baingan) and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro, chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread and is also served with rice or raita, a yogurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Paneer tikka or Paneer Soola or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian diaspora.
Maghaz, also known as Bheja, is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.
Sai bhaji is a Sindhi vegetarian curry, consisting of dal (lentils), palak (spinach) and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
Ada pradhaman is a traditional Keralan dessert made by using the rice ada with a sauce of cooked coconut milk and jaggery. Ada pradhaman is specially prepared in every home of kerala on the festival day of Onam,it is one of the major element of Sadya. A variety of payasam, ada pradhaman is known as the King of Payasam.
References
- 1 2 Sonal Thakur (21 February 2011). Musings. AuthorHouse. p. 132. ISBN 978-1-4678-9364-0 . Retrieved 10 April 2013.
- ↑ Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 83. ISBN 978-81-7991-573-8 . Retrieved 10 April 2013.
- 1 2 Asha Khatau (1 February 2004). Epicure S Vegetarian Cuisines Of India. Popular Prakashan. p. 57. ISBN 978-81-7991-119-8 . Retrieved 10 April 2013.
- ↑ Deshmukh, Gayatri (2012-04-25). "Vandana Gupte believes in nature and God". The Times of India . Archived from the original on 2013-06-29. Retrieved 6 April 2013.
- ↑ Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 91. ISBN 978-81-7991-573-8 . Retrieved 10 April 2013.
- ↑ Sanjeev Kapoor. Tiffins-Delicious and Healthy Khana for Dabba. Popular Prakashan. p. 63. ISBN 978-81-7991-758-9 . Retrieved 10 April 2013.