Indian Cuisine

Indian cuisine
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For the cuisine of indigenous people of the Americas, see Native American cuisine.
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Indian cuisine
Regional cuisines[show]
Ingredients / types of food[show]
Preparation and cooking[show]
See also[show]
Related cuisines[show]
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Indian cuisine encompasses a wide variety of regional and traditional cuisines
native to India. Given the range of diversity in soil type, climate, culture, ethnic
group and occupations, these cuisines vary significantly from each other and use
locally available spices, herbs, vegetables and fruits. Indian food is also heavily
influenced by religious and cultural choices and traditions.[1] There has also been
Middle Eastern and Central Asian influence on North Indian cuisine from the years of
Mughal rule.[2] Indian cuisine has been and is still evolving, as a result of the
nation's cultural interactions with other societies.[3][4]
Historical incidents such as foreign invasions, trade relations and colonialism have
also played a role in introducing certain foods to the country. For instance, the
potato, a staple of the diet in some regions of India, was brought to India by the
Portuguese, who also introduced chillies and breadfruit.[5] Indian cuisine has also
shaped the history of international relations; the spice trade between India and
Europe is often cited by historians as the primary catalyst for Europe's Age of
Discovery.[6] Spices were bought from India and traded around Europe and Asia. It
has also influenced other cuisines across the world, especially those from Middle
East, North Africa, South Africa, Southeast Asia, the British Isles, Fiji, and the
Caribbean.[7][8]
Contents [hide]
1
History
1.1
Antiquity
1.2
Middle Ages: 1st to the 16th centuries
Ingredients
Regional cuisines
3.1
Andaman and Nicobar Islands
3.2
Andhra Pradesh
3.3
Arunachal Pradesh
3.4
Assam
3.5
Bihar
3.6
Chandigarh
3.7
Chhattisgarh
3.8
Dadra and Nagar Haveli
3.9
Daman and Diu
3.10
Delhi
3.11
Goa
3.12
Gujarat
3.13
Haryana
3.14
Himachal Pradesh
3.15
Jammu and Kashmir
3.16
Jharkhand
3.17
Karnataka
3.18
Kerala
3.19
Lakshadweep
3.20
Madhya Pradesh
3.21
Maharashtra
3.21.1Malawani
3.22
Manipur
3.23
Meghalaya
3.24
Mizoram
3.25
Nagaland
3.26
Odisha
3.27
Puducherry
3.28
Punjab
3.29
Rajasthan
3.30
Sikkim
3.31
Sindh
3.32
Tamil Nadu
3.33
Telangana
3.34
Tripura
3.35
Uttar Pradesh
3.36
Uttarakhand
3.37
West Bengal
Diaspora and fusion cuisines
4.1
Indian Chinese cuisine
4.2
Malaysian Indian cuisine
4.3
Indian Singaporean cuisine
4.4
Anglo-Indian cuisine
Desserts
Beverages
6.1
Non-alcoholic beverages
6.2
Alcoholic beverages
6.2.1 Beer
6.2.2 Others
7
Eating habits
Dietary restrictions
Etiquette
10
Outside of India
10.1
Canada
10.2
China
10.3
Middle East
10.4
Nepal
10.5
Southeast Asia
10.6
United Kingdom
10.7
United States
11
See also
12
References
13
Bibliography
14
External links
History[edit]
Indian cuisine reflects a 5,000-year history of various groups and cultures
interacting with the subcontinent, leading to diversity of flavours and regional
cuisines found in modern-day India. Later, trade with British and Portuguese
influence added to the already diverse Indian cuisine.[9][10]
Antiquity[edit]
Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy
products, honey, and sometimes fish, eggs and meat. Staple foods eaten today
include a variety of lentils (dal), whole-wheat flour (aa), rice and pearl millet
(bjra), which has been cultivated in the Indian subcontinent since 6200 BCE.[10]
Over time, segments of the population embraced vegetarianism during ramaa
movement[11][12] while an equitable climate permitted a variety of fruits,
vegetables, and grains to be grown throughout the year. A food classification
system that categorised any item as saatvic, raajsic or taamsic developed in Yoga
tradition.[13][14] The Bhagavad Gita prescribes certain dietary practices (Chapter
17, Verses 810).[15] Consumption of beef is taboo, due to cows being considered
sacred in Hinduism.[16] Beef is generally not eaten by Hindus in India.[17]
Middle Ages: 1st to the 16th centuries[edit]

During the Middle Ages, several Indian dynasties were predominant, including the
Gupta dynasty. Travellers to India during this time introduced new cooking methods
and products to the region, including tea. India was later invaded by tribes from
Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of
Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.[18]
Ingredients[edit]
Spices at a grocery shop in India

Staple foods of Indian cuisine include pearl millet (bjra), rice, whole-wheat flour
(aa), and a variety of lentils, such as masoor (most often red lentils), toor (pigeon
peas), urad (black gram), and mong (mung beans). Lentils may be used whole,
dehuskedfor example, dhuli moong or dhuli urador split. Split lentils, or dal, are
used extensively.[19] Some pulses, such as channa or cholae (chickpeas), rajma
(kidney beans), and lobiya (black-eyed peas) are very common, especially in the
northern regions. Channa and moong are also processed into flour (besan).
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern
and western India, mustard oil in eastern India,[18] and coconut oil along the
western coast, especially in Kerala.[20] Gingelly (sesame) oil is common in the
south since it imparts a fragrant nutty aroma.[21] In recent decades, sunflower,
safflower, cottonseed, and soybean oils have become popular across India.[22]
Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking
medium.[23] Butter-based ghee, or deshi ghee, is used frequently, though less than
in the past. Many types of meat are used for Indian cooking, but chicken and mutton
tend to be the most commonly consumed meats. Fish and beef consumption are
prevalent in some parts of India, but they are not widely consumed.
Lentils are a staple ingredient in Indian cuisine

The most important and frequently used spices and flavourings in Indian cuisine are
whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico
in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera),
turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic
(lasoon).[24] One popular spice mix is garam masala, a powder that typically
includes five or more dried spices, especially cardamom, cinnamon (dalchini), and
clove.[25] Each culinary region has a distinctive garam masala blendindividual
chefs may also have their own. Goda masala is a comparable, though sweet, spice
mix popular in Maharashtra. Some leaves commonly used for flavouring include bay
leaves (tejpat), coriander leaves, fenugreek leaves, and mint leaves. The use of
curry leaves and roots for flavouring is typical of Gujarati[26] and South Indian
cuisine.[27] Sweet dishes are often seasoned with cardamom, saffron, nutmeg and
rose petal essences.
Regional cuisines[edit]
See also: List of Indian dishes
Cuisine differs across India's diverse regions as a result of variation in local culture,
geographical location (proximity to sea, desert, or mountains) and economics. It
also varies seasonally, depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands[edit]

Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands.[28]
Since the indigenous Andamanese traditionally had very little contact with the
outside world, raw fish and fruits have long been a staple diet for them. Immigration
from mainland of India, however, has resulted in variations in the cuisine.
Andhra Pradesh[edit]
A vegetarian Andhra meal served on important occasions
Main article: Telugu cuisine

The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of
Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra
Pradesh is known for its heavy use of spices and, similar to South Indian cuisine, the
use of tamarind. Seafood is common in the coastal region of the state. Rice is the
staple food (as is with all South Indian states) eaten with lentil preparations like
Pappu (dal) and Pulusu (Stew) and spicy vegetables or curries. In Andhra, leafy
greens or vegetables like bottle-gourd and eggplant are usually added to dal. Pickles
are an essential part of the local cuisine; popular among those are mango-based
pickles like avakaya and maagaya, gongura (a pickle made from red sorrel leaves).,
[29] usirikaya (gooseberry or amla), nimmakaya (lime) and tomato pickle. Yogurt is
a common addition to meals, as a way of tempering spiciness. Breakfast items
include dosa, pesarattu (mung bean dosa), vada, and idli.
Arunachal Pradesh[edit]
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf
vegetables.[30] Many varieties of rice are used. Lettuce is the most common
vegetable, usually prepared by boiling with ginger, coriander and green chillies.[31]
Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle
soup common among the Monpa tribe of the region.[32] Native tribes of Arunachal
are meat eaters and use fish, eggs, beef, chicken, pork and mutton to make their
dishes. Apong or rice beer made from fermented rice or millet is a popular beverage
in Arunachal Pradesh and is consumed as a refreshing drink.[33]
Assam[edit]
Main article: Assamese cuisine
Assamese Thali
Assamese cuisine is a mixture of different indigenous styles, with considerable
regional variation and some external influences. Although it is known for its limited
use of spices,[34] Assamese cuisine has strong flavours from its use of endemic
herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten.
Other Non-vegetarian items include chickens, ducks, pigeons, snails, silkworms,
insects, mutton, pork, venison and turtle. The region's cuisine involves simple
cooking processes, mostly barbecuing, steaming, boiling or fermenting. Bhuna, the
gentle frying of spices before the addition of the main ingredients, generally
common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in
Assam begins with a khar, a class of dishes named after the main ingredient and
ends with a tenga, a sour dish. As one goes through an Assamese meal, one is
taken through a range of pH, starting from alkaline (khar) and ending in acidic
(tenga). Homebrewed rice beer or rice wine is served before a meal. The food is
usually served in bell metal utensils.[35] Paan, the practice of chewing betel nut,
generally concludes a meal.[36]
Bihar[edit]
Main article: Bihari cuisine
See also: Bhojpuri cuisine and Mithila (India)
Roasted stuffed Litti from Bihar
Palak paneer, a dish made from spinach and paneer (cottage cheese)
Bihari cuisine is wholesome and simple. Litti chokha, a baked salted wheat flour
cake filled with sattu (baked chickpea flour) and some special spices, is well known
among the middle-class families.[37][38] Among meat dishes, Meat saalan is a
popular dish made of mutton or goat curry with cubed potatoes in garam masala.
Dalpuri is another popular dish in Bihar. It is salted wheat flour bread, filled with
boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar,
prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins,
sugar, water and green cardamom. Another notable sweet dish of Bihar is
Balushahi, which is prepared by a specially treated combination of maida and sugar
along with ghee and the other worldwide famous sweet Khaja also very popular,
made from flour, vegetable fat and sugar which is mainly used in wedding and other
occasion. Silav is a place near to Nalanda famous for production. During the festival
of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole-meal flour,
flavoured with aniseed, is made.[37]
Chandigarh[edit]
Chandigarh, the capital of Punjab and Haryana is a city of 20th century origin with a
cosmopolitan food culture mainly involving North Indian cuisine.
People enjoy home-made recipes such as Paratha, especially at breakfast, and other
Punjabi foods like Roti made from corn flour (Makki) with Sarson da saag. Dal
makhani is well known dish among others.[39] Popular snacks include Gol Gappa
(known as Panipuri in other places). It consists of a round, hollow puri, fried crisp
and filled with a mixture of flavoured water among other ingredients.
Chhattisgarh[edit]
Chhattisgarh cuisine uses many foods not found in the rest of India, although the
staple food is rice, like in much of the country. Many Chhattisgarhi people drink
liquor brewed from the Mahuwa flower.[40] The tribal people of the Bastar region of
Chhattisgarh eat whatever is available: Baasi(left over rice),mushrooms, bamboo
pickle, bamboo vegetables, etc.[41][42]
Dadra and Nagar Haveli[edit]

The local cuisine shows resemblances with the cuisine of Gujarat. Ubadiyu is a local
delicacy made up of vegetables and beans with herbs. The common foods include
rice, roti, vegetables, river fishes and crab. People also enjoy buttermilk and
chutney made up of different fruits and herbs.[43]
Daman and Diu[edit]

Daman and Diu is a union territory of India which, like Goa, was a former colonial
possession of Portugal. Consequently, both native Gujarati food and traditional
Portuguese food are common. Being a coastal region, the communities are mainly
dependent on seafood. Normally, Rotli and tea are taken for breakfast, Rotla and
saag for lunch, and chokha along with saag and curry are taken for dinner. Some of
the dishes prepared on festive occasions include puri, lapsee, potaya, dudh-plag,
and dhakanu.[44] While alcohol is prohibited in the neighbouring state of Gujarat,
drinking is common in Daman and Diu. All popular brands of alcohol are readily
available.
Delhi[edit]
Rajma-Chawal, curried red kidney beans with steamed rice
Delhi was once the capital of the Mughal Empire, and it became the birthplace of
Mughlai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani
Chowk is just one of the culinary landmarks for stuffed flatbread (Paranthas). Delhi
has people from different parts of India and thus the city has different types of food
traditions its cuisine is influenced by from the various cultures. Punjabi cuisine is
common, due to the dominance of Punjabi communities.[45] Delhi cuisine is actually
an amalgam of different Indian cuisines modified in unique ways. This is apparent in
the different types of street food available. Kababs, kachauri, chaat, Indian sweets,
Indian ice cream (commonly called kulfi), and even western food items like
sandwiches and patties are prepared in a style unique to Delhi and are immensely
popular.[46] .
Goa[edit]
Main article: Goan cuisine
See also: Saraswat cuisine and Malvani cuisine
Pork Vindaloo (pictured). Vindaloo is a popular curry dish in Goa and around the
world.
The area has a tropical climate, which means the spices and flavours are intense.
Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly
seafood and meat-based; the staple foods are rice and fish. Kingfish (Vison or
Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and
mackerel; these are often served with coconut milk.[47] Shellfish, including crabs,
prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine
of Goa is influenced by its Hindu origins, four hundred years of Portuguese
colonialism, and modern techniques.[47][48] Bread, introduced by the Portuguese,
is very popular, and is an important part of goan breakfast. Frequent tourism in the
area gives Goan food an international aspect. Vegetarianism is equally popular.[49]
Gujarat[edit]
Main article: Gujarati cuisine
Khaman is a popular Gujarati snack.
Vegetable Handva is a salty dinner dish.

Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti
(rotli in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). The
sabzi is a dish of different combinations of vegetables and spices which may be stir
fried, spicy or sweet.[50] Gujarati cuisine can vary widely in flavour and heat based
on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South
Gujarat are the four major regions of Gujarati cuisine.[51] Many Gujarati dishes are
simultaneously sweet, salty (like Vegetable Handva), and spicy. In mango season,
keri no ras (fresh mango pulp) is often an integral part of the meal. Spices also vary
seasonally. For example, garam masala is used less in summer. Regular fasting, with
diets limited to milk, dried fruit, and nuts, is a common practice.[52]
Haryana[edit]
Cattle being common in Haryana, dairy products are a common component of its
cuisine.[53][54] Specific dishes include kadhi, pakora, besan masala roti, bajra aloo
roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney.
Lassi, sharbat, and nimbu pani are three popular non-alcoholic beverages in
Haryana. Liquor stores are common there, which cater to a large number of truck
drivers.[55]
Himachal Pradesh[edit]
Main article: Culture of Himachal Pradesh Cuisine
The daily diet of Himachal people is similar to that of the rest of North India,
including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine
is preferred. Some of the specialities of Himachal include sidu, patande, chukh,
rajmah and til chutney.[56]
Jammu and Kashmir[edit]

Main article: Cuisine of Kashmir
Rogan Josh is a popular Kashmiri dish.
The cuisine of Jammu and Kashmir is from three regions of the state Jammu,
Kashmir and Ladakh. Kashmiri cuisine has evolved over hundreds of years. Its first
major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was
later influenced by the cultures which arrived with the invasion of Kashmir by Timur
from the area of modern Uzbekistan. Subsequent influences have included the
cuisines of Central Asia and the North Indian plains. The most notable ingredient in
Kashmiri cuisine is mutton, of which there are over 30 varieties.[57] Wazwan is a
multicourse meal in the Kashmiri Muslim tradition, the preparation of which is
considered an art.[58]
Kashmiri Pandit food is elaborate, and an important part of the Pandits' ethnic
identity. Kashmiri Pandit cuisine usually uses yogurt, oil, and spices such as
turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion
and garlic.[59]
Jharkhand[edit]
Main article: Traditional cuisine of Jharkhand
Traditional Jharkhand dishes are not available at restaurants, as they have not been
commercialised.[citation needed] Prepared exclusively in tribal regions, this cuisine
uses oil and spices infrequently, except for pickle production and special occasions.
Baiganee Chop, a snack made of brinjal slices or eggplant, is popular in Jharkhand.
Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts. Hadia,
which is made out of paddy rice is a refreshing drink.[60] A wide variety of recipes
are prepared with different types of rice in Jharkhand, including recipes like Dhuska,
Pittha, and different kinds of Rotis prepared with rice.
Karnataka[edit]
Main article: Cuisine of Karnataka
Staple vegetarian meal of Karnataka Jolada rotti, Palya, and anna-saaru.
Bisi bele bath, a delicacy in Karnataka made of rice, lentils, spices and vegetables
Karnataka has a rich history of food. A number dishes like Idly, Rava Idly, Mysore
Masala Dosa etc. were invented here which have become popular beyond the state
of Karnataka. Equally, varieties in the cuisine of Karnataka has similarities with its
three neighbouring South Indian states, as well as the states of Maharashtra and
Goa to its North. It is very common for the food to be served on a banana leaf
especially during festivals and functions.
Karnataka cuisine can be very broadly divided into: 1) Mysore/Bangalore cuisine, 2)

North Karnataka cuisine, 3) Udupi cuisine, 4) Kodagu/Coorg cuisine and, 5)
Karavali/coastal cuisine. The cuisine covers a wide spectrum of food from pure
vegetarian and vegan to meats like pork and, from savouries to sweets. Typical
dishes include bisi bele bath, jolada rotti, badanekai yennegai, Holige, Kadubu,
chapati, idli vada, ragi rotti, akki rotti, saaru, huli, kootu, vangibath, khara bath,
kesari bhath, sajjige, chiroti, benne dose, ragi mudde, and uppittu.
The Kodagu district is known for spicy pork curries,[61] while coastal Karnataka
specialises in seafood. Although the ingredients differ regionally, a typical
Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts
of Dakshina Kannada and Udupi have slightly varying cuisines, which make
extensive use of coconut in curries and frequently include seafood.[62][63]
Kerala[edit]
Main article: Cuisine of Kerala
A full-course Sadya is the ceremonial meal of Kerala eaten usually on celebrations

(like Onam, Vishu etc.) and is served on a plantain leaf
Spicy fish from Kerala
Fish Moilee Kerala Style (aka KeralaFish Molly)

Traditional Kerala food is vegetarian(Non-vegetarian in most Malabar area) and
includes Kerala Sadhya, which is an elaborate banquet prepared for festivals and
ceremonies but contemporary Kerala food also includes Non-vegetarian dishes. A
full-course Sadya, which consits of rice with about twenty different accompaniments
and desserts is the ceremonial meal of Kerala eaten usually on celebrations like
marriages, Onam, Vishu, etc. and is served on a plantain leaf.
Fish and seafood plays a major role in Kerala cuisine. An everyday Kerala meal in
most household consist of Rice with fish curry made of Sardines, Mackerel, Seer fish,
King fish, Pomfret, Prawns, Shrimp, Sole fish, anchovy, Parrot Fish etc. Mussels,
oysters, crabs, squid, scallops etc. are not rare. As Kerala has large inland water
bodies, river fish and lake fishes are abundant, and constitute in regular meals.
It is common in Kerala to have a breakfast with non-vegetarian dishes, contradicting

to other states in India. Chicken/Mutton stews, lamb/chicken/beef/pork/egg curry,
fish curry with tapioca for breakfast are common. A wide range of breakfast with
non-vegetarian is common in Malabar and in Central Kerala.
Kerala cuisine reflects its rich trading heritage. Over time various cuisines have
blended with indigenous dishes while foreign ones have been adapted to local
tastes. Significant Arab and Middle Eastern influence in this region, through ancient
trade routes via the Arabian Sea and through Arab traders who settled here,
contributed to the evolution of Kozhikodan Halwa along with other dishes like the
Thalassery biryani.
Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are
commonly used for thickening and flavouring.[64] Kerala's long coastline and
numerous rivers have led to a strong fishing industry in the region, making seafood
a common part of the meal. Rice is grown in abundance; along with tapioca. It is the
main starch ingredient used in Kerala's food.[65]
Having been a major production area of spices for thousands of years, the region
makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most
of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef, pork,
eggs and mutton.[66] The Brahmin is famed for its vegan cuisine, especially
varieties of Sambar and Rasam. A thick vegetable stew popular in South and Central
India called Avial is believed to have originated in Southern Kerala. Avial is a widely
eaten vegetarian dish in the state and plays a major role in Sadya.
In most Kerala households, a typical meal consists of rice, fish, and vegetables.
Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam,
puttu, and pathiri.[67] The Muslim community of Kerala blend Arabian, North Indian
and indigenous Malabari cuisines, using chicken, eggs, beef and mutton.
[68]Thalassery biryani is the only biryani variant, which is of Kerala origin having
originated in Talassery, in Malabar region. The dish is significantly different from
other biryani variants.[69]
The Pathanamthitta region is known for Kaalan and fish curries. Appam along with
wine and curries of cured beef and pork are popular among Syrian Christians in
Central Kerala.
Popular desserts are payasam and Halwa. The Hindu community's payasams,
especially those made at temples, like the Ambalappuzha temple, are famous for
their rich taste. Halva is one of the most commonly found or easily recognised
sweets in bakeries throughout Kerala and Kozhikode in Kerala, is famous for its
unique and exotic 'haluva', which is popularly known as Kozhikodan Haluva.
Europeans used to call the dish "sweetmeat" due to its texture, and a street in
Kozhikode where became named Sweet Meat Street during colonial rule. Kozhikodan
haluva is mostly made from maida (highly refined wheat), and comes in various
flavours, such as banana, ghee or coconut. However, karutha haluva (black haluva)
made from rice is also very popular. Many Muslim families in the region are famed
for their traditional karutha haluva.
Lakshadweep[edit]
Cuisines of Lakshadweep consist of sea food with a touch of coconut. Local food of
Lakshadweep consists of spicy non-vegetarian and vegetarian dishes. The culinary
influence of Kerala is quite evident in the cuisines of Lakshadweep, since the island
lies in close proximity to Kerala. Coconut and sea fish serve as the foundations of
most of the meals. The people of Lakshadweep drink large amounts of coconut
water, which is the most abundant aerated drink on the island. Coconut milk is the
base for most of the curries. All the sweet or savory dishes have a touch of famous
Malabar spices. Local people also prefer to have dosa, idlis, and various rice dishes.
[70]
Madhya Pradesh[edit]
Daal Bafla, a popular dish in Madhya Pradesh, Rajasthan and Gujarat
The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in
the North and West of the state, while the wetter South and East are dominated by
rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of
Indore is renowned, with shops that have been active for generations.[71] Bhopal is
known for meat and fish dishes such as rogan josh, korma, qeema, biryani, pilaf and
kebabs. There is a street named "Chatori Gali" in old Bhopal where one can find
traditional Muslim non-vegetarian fare like Paya Soup, Bun Kabab, and Nalli-Nihari
as some of the specialties.[72]
Dal bafla is a common meal in the region and can be easily found in Indore and
other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich
ghee, which is eaten with daal and ladoos. The culinary specialty of the Malwa and
Indore regions of central Madhya Pradesh is poha (flattened rice); usually eaten at
breakfast with jalebi.[73] Beverages in the region include lassi, beer, rum and
sugarcane juice. A local liquor is distilled from the flowers of the mahua tree. Date
palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi
tree, which may be alcoholic if it has gone through fermentation.
Maharashtra[edit]
Main article: Maharashtrian cuisine
Pav Bhaji, a popular fast food originating in Maharashtra

Maharashtrian cuisine is an extensive balance of many different tastes. It includes a
range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables,
lentils, and fruit form important components of the Maharashtrian diet. Popular
dishes include puran poli, ukdiche modak, batata wada, masala bhat, pav bhaji and
wada pav.[74] Poha (rice)|poha]] flattened rice is also usually eaten at breakfast.
Kanda poha and aloo poha are some of the dishes cooked for breakfast and
snacking in evenings. Popular spicy meat dishes include those that originated in the
Kolhapur region. These are the Kolhapuri Sukka mutton, pandhra rassa, and tabmda
rassa. Shrikhand, a sweet dish made from strained yogurt, is a main dessert of
Maharashtrian cuisine.[75] The cuisine of Maharashtra can be divided into two
major sectionsthe coastal and the interior. The Konkan, on the coast of the
Arabian Sea, has its own type of cuisine, a homogeneous combination of Malvani,
Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the
Vidarbha and Marathwada areas have their own distinct cuisines. The cuisine of
Vidarbha uses groundnuts, poppy seeds, jaggery, wheat, jowar, and bajra
extensively. A typical meal consists of rice, roti, "poli" or '"bhakar", along with
"varan" and "aamtee"lentils and spiced vegetables. Cooking is common with

different types of oil. People love spicy food. Savji food from Vidarbha is well known
all over Maharashtra. Savji dishes are very spicy and oily. Savji mutton curries are
very famous. Like other coastal states, there is an enormous variety of vegetables,
fish and coconuts, where they are common ingredients. Peanuts and cashews are
often served with vegetables. Grated coconuts are used to flavour many types of
dishes, but coconut oil is not widely used; peanut oil is preferred.[76] Kokum, most
commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent.
During summer, Maharashtrians consume panha, a drink made from raw mango.
[77][78]
Malawani[edit]
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Malwani cuisine is a specialty of the tropical area which spans from the shore of
Devagadh Malwan to Sawantwadi. The unique taste and flavor of Malwani cuisine
comes from Malwani masala and use of coconut and kokam. The staple foods are
rice and fish. Various kinds of red and green fish, prawns, crab and shell fish curries
(also called mashacha sar in the Malwani language) are well known along with
kombadi (chicken) wade and mutton prepared Malwani style. Mohari mutton is also
one of the distinct delicacies of Malwani cuisine.
A large variety of fish are available in the region, which include surmai, karali,
bangada, bombil(Bombay duck), paplet (pompret), halwa, tarali, suandale, kolambi
(prawns), tisari (shell fish), kalwa (stone fish) and kurli (crab).
All these fish are available in dried forms including prawns, which are known as
sode. Local curries and chatanis are also prepared with dried fish.
Different types of rice breads and pancakes add to the variety of Malwani cuisine
and include tadlachi bhakari, ghawane, amboli, patole, appe, tandalachi and shavai
(rice noodles). These rice breads can be eaten specially flavored with coconut milk,
fish curries and chicken or mutton curries.
Sole kadi made from kokam and coconut milk is a signature appetizer drink .
For vegetarians, Malwani delicacies include alloochi bhaji, alloochi gathaya, kalaya
watanyacha and sambara (black gram stew)
The sweets and desserts include ukadiche modak, Malawani khaje, khadakahde
kundiche ladu (laddues), shegdanyache ladu, tandalchi kheer and tandalachi shavai
ani ras (specially flavored with Coconut milk).
Manipur[edit]
Main article: Manipuri cuisine
Manipuri cuisines are simple,tasty,organic and healthy. Dishes are typically spicy
foods that use chilli pepper rather than garam masalas hence healthy, simple and
organic foods. Most of the cuisines doesn't use oil as its ingredients. The staple diet
of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic
and terrestrial). Manipuris typically raise vegetables in a kitchen garden and rear
fishes in small ponds around their house. Since the vegetables are either grown at
home or obtained from local market, the cuisines are very seasonal, each season
having its own special vegetables and preparations. The taste is very different from
mainland Indian cuisines because of the use of various aromatic herbs and roots
that are peculiar to the region.
Meghalaya[edit]
Main article: Meghalayan cuisine
Meghalayan cuisine is unique and different from other Northeastern Indian states.
[79] Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. In
the Khasi and Jaintia Hills districts, common foods include jadoh, ki kpu, tungrymbai, and pickled bamboo shoots. Other common foods in Meghalaya include
minil songa (steamed sticky rice), sakkin gata, and momo dumplings. Like other
tribes in the northeast, the Garos ferment rice beer, which they consume in religious
rites and secular celebrations.[80]
Mizoram[edit]
The cuisine of Mizoram differs from that of most of India, though it shares
characteristics to other regions of Northeast India and North India. Rice is the staple
food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish.
Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on
fresh banana leaves. Most of the dishes are cooked in mustard oil. Meals tend to be
less spicy than in most of India. Mizos love eating boiled vegetables along with rice.
A popular dish is bai, made from boiling vegetables (spinach, eggplant, beans, and
other leafy vegetables) with fermented soya beans or fermented fish and served
with rice. Sawhchiar is another common dish, made of rice and cooked with pork or
chicken.[81][82]
Nagaland[edit]
Dried fish, prawns, ghost chili and preserved colocasia leaf
Dried fish, prawns, ghost chili, and preserved colocasia leaves are common
ingredients in Naga cuisine
Main article: Naga cuisine
The cuisine of Nagaland reflects that of the Naga people. It is known for exotic pork
meats cooked with simple and flavourful ingredients,[83] like the extremely hot
Bhut jolokia pepper, fermented bamboo shoots and akhuni or fermented soya
beans. Another unique and strong ingredient used by the Naga people, is the
fermented fish known as ngari. Fresh herbs and other local greens also feature
prominently in the Naga cuisine. The Naga use oil sparingly, preferring to ferment,
dry, and smoke their meats and fish. Traditional homes in Nagaland have external
kitchens that serve as smokehouses.[84]
A typical meal consists of rice, meat, a chutney, a couple of stewed or steamed

vegetable dishes - flavored with ngari or akhuni. Desserts usually consist of fresh
fruits.
Odisha[edit]
Main article: Oriya cuisine
Oriya mutton curry (mansha tarkari).
The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle
and delicately spiced, unlike the spicy curries typically associated with Indian
cuisine. Fish and other seafood, such as crab and shrimp, are very popular, and
chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard,
fennel, fenugreek and kalonji (nigella), is widely used for flavouring vegetables and
dals,[85] while garam masala and turmeric are commonly used for meat-based
curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight,
is very popular in summer in rural areas.[86] Oriyas are very fond of sweets, so
dessert follows most meals.
Few popular Oriya cuisines, Anna, Kanika, Dalma, Khata (Tamato & Oou), Dali
(Different types of lentils, i.e. Harada (Red Gram), known as Arhar in Hindi), Muga
(Moong), Kolatha (Horsegram), etc. And many more varieties both in Veg.
(Niramisha) & Non-Veg. (Aamisha). Saga ( spinach and other green leaves) and Alubharta(mashed potato) along with Pakhala are popular dishes(lunch) in rural Odisha.
Puducherry[edit]
The union territory of Puducherry was a French colony for around 200 years, making
French cuisine a strong influence on the area. Tamil cuisine is followed by majority
of the people as its major population is Tamil. The influence of the neighbouring
areas, such as Andhra Pradesh and Kerala, is also visible on the territory's cuisine.
Some favourite dishes include coconut curry, tandoori potato, soya dosa,
podanlangkai, curried vegetables, stuffed cabbage, and baked beans.[87]
Punjab[edit]
Main article: Punjabi cuisine
Tandoori chicken is a popular grilled dish.

The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and
restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking
uses large amounts of ghee, butter and cream, while home-cooked equivalents
center around whole wheat, rice, and other ingredients flavoured with masala.[88]
Regional differences also exist in Punjabi cuisine. For example, people of Amritsar
prefer stuffed paratha and dairy products. Ambar Panjabi of Amritsar created the
well known lentil and bean sprout curry which swept the nation with its zesty flavor
and texture.[89] Certain dishes are exclusive to Punjab, such as makke di roti and
sarson da saag.[90] The main masala in a Punjabi dish consists of onion, garlic and
ginger. Much of this food was made to meet the demands of traditional Punjabi
lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi
speciality, especially with non-vegetarian dishes. Other common meat dishes in this
region are Bhakra curry (Goat) and fish dishes [91] Diary products are heavily
consumed and usually accompany main meals, these are yogurt, milk, and milk
derived products such as Lassi.
No description of Punjabi cuisine is complete without the myriad of famous desserts,

such as kheer (milk based rice pudding), carrot halwa, sooji (cream of wheat) halwa,
gulab jamun (milk dough balls soaked in a sugar syrup) and jalebi (funnel cakes
soaked in a sugar syrup). Most desserts are ghee and/or dairy based and tend to be
very sweet.
Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods,
naan, pakoras and vegetable dishes with paneer, are derived from Punjabi styles.
[92] Punjabi food is well liked the world over and one of the most popular cuisine's
from the sub continent.
Rajasthan[edit]
Main article: Rajasthani cuisine
Rajasthani thali
Kadhi, a spicy North Indian dish

Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of
ingredients. Because water is at a premium, food is generally cooked in milk or
ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to
the scarcity of vegetables in the area.[93]
Historically, food that could last for several days and be eaten without heating was
preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi,
Ghevar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi and boondi. Typical snacks
include bikaneri bhujia, mirchi bada, Pyaaj Kachori, and Dal Kachori.
Daal-baati is the most popular dish prepared in the state. It is usually supplemented
with choorma, a mixture of finely grinded baked rotis, sugar and ghee.[94]
Sikkim[edit]
Main article: Sikkimese cuisine
In Sikkim, various ethnic groups such as the Nepalese, Bhutias, and Lepchas have
their own distinct cuisines. Nepalese cuisine is very popular in this area. Rice is the
staple food of the area, and meat and dairy products are also widely consumed. For
centuries, traditional fermented foods and beverages have constituted about 20
percent of the local diet. Depending on altitudinal variation, finger millet, wheat,
buckwheat, barley, vegetables, potatoes, and soybeans are grown. Dhindo, Daal
bhat, Gundruk, Momo, gya thuk, ningro, phagshapa, and sel roti are some of the
local dishes. Alcoholic drinks are consumed by both men and women. Beef is eaten
by the Bhutias.[95]
Sindh[edit]
Main article: Sindhi cuisine
See also: Sindhis in India
Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh
region, now in Pakistan. While Sindh is not geographically a part of modern India, its
food is there,[96] where a sizeable number of Sindhi people who are Hindu by
religion migrated following the independence of Pakistan in 1947, especially in
Sindhi enclaves such as Ulhasnagar and Gandhidam. A typical meal in most Sindhi
households consists of wheat-based flatbread (phulka) and rice accompanied by two
dishes, one with gravy and one dry. Lotus stem (known as kamal kakri) is also used
in Sindhi dishes. Cooking vegetables by deep frying is a common practice that is
followed. Sindhi cuisine is mostly influenced by Punjab and Gujarat. Some common
ingredients used are mango powder, tamarind, kokum flowers, and dried
pomegranate seeds.[97]
Tamil Nadu[edit]
Main article: Cuisine of Tamil Nadu
Vegetarian Meals in Tamil Nadu traditionally served on a banana leaf
Dosa served with sambar and chutney

Tamil Nadu is noted for its deep belief that serving food to others is a service to
humanity, as is common in many regions of India. The region has a rich cuisine
involving both traditional non-vegetarian and vegetarian dishes. Tamil food is
characterised by its use of rice, legumes, and lentils, along with distinct aromas and
flavours achieved by the blending of spices such as curry leaves, tamarind,
coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg,
coconut and rose water. The traditional way of eating a meal involves being seated
on the floor, having the food served on a banana leaf, and using clean fingers of the
right hand to transfer the food to the mouth. After the meal, the fingers are washed,
and the banana leaf becomes food for cows. A meal (called Saapadu) consists of
rice with other typical Tamil dishes on a banana leaf. A typical Tamilian would eat in
banana leaf as it gives different flavour and taste to the food. But it can also be
served on a stainless steel tray - plate with a selection of different dishes in small
bowls. Tamil food is characterised by tiffins, which is a light food taken for breakfast
or dinner, and meals which are usually taken during lunch. The word "curry" is
derived from the Tamil kari, meaning something similar to "sauce".[98][99] The
southern regions such as Tirunelveli, Madurai, Paramakudi, Karaikudi, and Chettinad
are noted for their spicy non-vegetarian dishes.[100][101] Dosa, idli and pongal are
some of the popular dishes and are eaten with chutney and sambar. Fish and other
seafoods are also very popular, because the state is located on the coast.
Telangana[edit]
Main articles: Telugu cuisine and Hyderabadi cuisine
Hyderabadi Biryani from the city of Hyderabad

The cuisine of Telangana is a blend of Telugu cuisine along with Hyderabadi cuisine
(also known as Nizami cuisine).[102][103] Hyderabadi food is based heavily on nonvegetarian ingredients and Telugu food is a mix of both vegetarian and nonvegetarian ingredients. Telugu food is rich in spices and chillies are abundantly
used. The food also generally tends to be more on the tangy side with tamarind and
lime juice both used liberally as souring agents. Rice is the staple food of Telugu
people. Starch is consumed with a variety of curries and lentil soups or broths.[104]
[105] Vegetarian and non-vegetarian foods are both popular. Hyderabadi cuisine
includes popular delicacies such as Biryani, Haleem, Baghara baingan and Kheema.
[104] Yogurt is a common addition to meals, as a way of tempering spiciness.[106]
Tripura[edit]
Main article: Tripuri cuisine
A bowl of thukpa
The Tripuri people are the original inhabitants of the state of Tripura in northeast
India. Today, they comprise the communities of Tipra, Reang, Jamatia, Noatia, and
Uchoi, among others. The Tripuri are non-vegetarian,[107] although they have a
minority of Vaishnavite vegetarians.[108] The major ingredients of Tripuri cuisine
include pork, chicken, mutton, turtle, fish, shrimps, crabs, and frogs.
Uttar Pradesh[edit]
Main article: Cuisine of Uttar Pradesh
Uttar Pradeshi thali (platter) with naan, daal, raita, gul paneer, and salad
Poha, a popular North Indian breakfast dish

Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine,[109]
though a vast majority[citation needed] of the state is vegetarian, preferring dal,
roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat,
samosa, and pakora, among the most popular snacks in India, originate from Uttar
Pradesh.[110][111] Well known dishes include kebabs, dum biryani, and various
mutton recipes. Sheer Qorma, Ghevar, Gulab jamun, Kheer, and Ras malai are some
of the popular desserts in this region.
Awadhi cuisine (Hindi: , Urdu: ) is from the city of Lucknow, which is

the capital of the state of Uttar Pradesh in Central-South Asia and Northern India,
and the cooking patterns of the city are similar to those of Central Asia, the Middle
East, and other parts of Northern India. The cuisine consists of both vegetarian and
non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking
techniques, and the cuisine of Lucknow bears similarities to those of Central Asia,
Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.[112]
The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the
art of cooking over a slow fire, which has become synonymous with Lucknow today.
[113] Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya,
nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of
Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used
like mutton, paneer, and rich spices, including cardamom and saffron.
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the

imperial kitchens of the Mughal Empire. It represents the cooking styles used in
North India (especially Uttar Pradesh). The cuisine is strongly influenced by the
Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally
hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir
and the Punjab region.[112] The tastes of Mughlai cuisine vary from extremely mild
to spicy, and is often associated with a distinctive aroma and the taste of ground
and whole spices.[114] A Mughlai course is an elaborate buffet of main course
dishes with a variety of accompaniments.[115]
Uttarakhand[edit]
Main article: Kumauni cuisine
Saag, a popular Kumauni dish from Uttarakhand, is made from any of the various
green vegetables like spinach and fenugreek.
The food from Uttrakhand is known to be healthy and wholesome to suit the highenergy necessities of the cold, mountainous region. It is a high protein diet that
makes heavy use of pulses, soybeans and vegetables. Traditionally it is cooked over
wood or charcoal fire mostly in iron utensils. While also making use of condiments
such as jeera, haldi and rai common in other Indian cuisines, Uttarakhand cuisine
uses some exotic condiments like jambu, timmer, ghandhraini and bhangira.
Similarly, although the people in Uttarakhand also prepare the dishes common in
other parts of northern India, several preparations are unique to Uttarakhand
tradition such as rus, chudkani, dubuk, chadanji, jholi, kapa, etc. Among dressed
salads and sauces, kheere ka raita, nimbu mooli ka raita, daarim ki khatai and aam
ka fajitha necessarily deserve a mention. The cuisine mainly consists of food from
two different sub regionsGarhwal and Kumaonthough their basic ingredients are
the same.[116] Both the Kumaoni and Garhwali styles make liberal use of ghee,
lentils or pulses, vegetables and bhaat (rice). They also use Badi (sun-dried Urad Dal
balls) and Mungodi (sun-dried Moong Dal balls) as substitutes for vegetables at
times. During festivals and other celebrations, the people of Uttarakhand prepare
special refreshments which include both salty preparations such as bada and sweet
preparations such as pua and singal. Uttarakhand also has several sweets (mithai)
such as singodi, bal-mithai, malai laddu, etc. native to its tradition.
West Bengal[edit]
Main article: Bengali cuisine
Bengali authentic full meal

During the 19th century, many Odia cooks were employed in Bengal and they took
several dishes with them. Bengali cuisine is the only traditionally developed multicourse tradition from the Indian subcontinent that is analogous in structure to the
modern service la russe style of French cuisine, with food served course-wise
rather than all at once. Bengali cuisine differs according to regional tastes, such as
the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh
[117] However, across all its varieties, there is predominant use of mustard oil along
with large amounts of spices. The cuisine is known for subtle flavours with an
emphasis on fish, vegetables, lentils, and rice.[118] Bread is not a common dish in
Bengali cuisine, but a deep fried version called luchi is popular. Fresh sweetwater
fish is one of its most distinctive features; Bengalis prepare fish in many ways, such
as steaming, braising, or stewing in vegetables and sauces based on coconut milk
or mustard. East Bengali food, which has a high presence in West Bengal and
Bangladesh, is much spicier than the West Bengali cuisine, and tends to use high
amounts of chilli, and is one of the spiciest cuisines in India and the World.
Shondesh and Rasgulla are popular sweet dishes made of sweetened, finely ground
fresh cheese. The cuisine is found in the states of Tripura, the Barak Valley of
Assam, and West Bengal itself.
Diaspora and fusion cuisines[edit]

The interaction of various Indian diaspora communities with the native cultures of
their domiciles have resulted in the creation of many fusion cuisines, which blend
aspects of Indian and foreign cuisines. These cuisines tend to adapt Indian
seasoning and cooking techniques to foreign dishes.
Indian Chinese cuisine[edit]

Main article: Indian Chinese cuisine
Indian Chinese cuisine, also known as Indo-Chinese cuisine originated in the 19th
century among the Chinese community of Calcutta, during the immigration of
Hakka Chinese from Canton (present-day Guangzhou) seeking to escape the First
and Second Opium Wars and political instability in the region.[119] Upon exposure
to local Indian cuisine, they incorporated many spices and cooking techniques into
their own cuisine, thus creating a unique fusion of Indian and Chinese cuisine.[119]
After 1947, many Cantonese immigrants fleeing political repression under Mao
Zedong, opened their own restaurants in Calcutta, whose dishes combined aspects
of Indian cuisine with Cantonese cuisine.[120] While Indian Chinese cuisine is
heavily derived from traditional Chinese cuisine, it bears little resemblance to its
Chinese counterpart.[120] The dishes tend to be flavoured with cumin, coriander
seeds, and turmeric, which with a few regional exceptions, are not traditionally
associated with Chinese cuisine.[121] Chilli, ginger, garlic and yogurt are also
frequently used in dishes.[121]
Popular dishes include Chicken Manchurian, Chicken lollipop, Chilli chicken, Hakka
noodles, Hunan chicken, Chow mein, and Szechwan fried rice. Soups such as
Manchow soup and Sweet corn soup are very popular, whereas desserts include ice
cream on honey-fried noodles and date pancakes. Chow mein is now known as one
of the most favorite Chinese dishes in India. Specially in West Bengal, it is one of the
most loved street foods.
Malaysian Indian cuisine[edit]

Main article: Malaysian Indian cuisine
Indian Singaporean cuisine[edit]
Main article: Indian Singaporean cuisine
Indian Singaporean cuisine refers to foods and beverages produced and consumed
in Singapore that are derived, wholly or in part, from South Asian culinary traditions.
The great variety of Singaporean food includes Indian food, which tends to be Tamil
cuisine, especially local Tamil Muslim cuisine, although North Indian food[122] has
become more visible recently. Indian dishes have become modified to different
degrees, after years of contact with other Singaporean cultures, and in response to
locally available ingredients, as well as changing local tastes.
Anglo-Indian cuisine[edit]
Main article: Anglo-Indian cuisine
Desserts[edit]
Main article: List of Indian sweets and desserts
Many Indian sweets, or mithai, are fried foods made with sugar, milk or condensed
milk. Ingredients vary by region. In the eastern part of India, for example, most
sweets are based on milk products. See sections or articles on specific regional
cuisines for their preferred types of sweets.
Some common Indian sweets and dessert dishes may include:
Barfi: A sweet made of dried milk with ground cashews, pistachios, or sometimes
peanuts, often served with a thin layer of edible silver foil as decoration.[123]
"Balushahi": Balushahis are made of maida flour, and are deep-fried in clarified
butter and then dipped in sugar syrup.[124]
Chikki: A sweet made out of peanuts and molasses.[125]
Gulab jamun: A dessert consisting of fried milk balls soaked in sweet syrup, such as
rose syrup or honey.[126]
Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea,
yogurt, or lassi.[127]
Mysore pak: A sweet dish of Karnataka, made of generous amounts of ghee
(clarified butter), sugar and gram flour.
Jauzi Halwa: Once upon a time, this was the Nizam of Hyderabad's favourite sweet.
Made from germinated wheat milk and khoya, this sweet is elegantly flavoured with
nutmeg Its ingredients include the rich Jouzi spice where its name is derived from
and include Kesar, Dry Fruits, Milk, Pure Ghee.[128]
Kulfi: An Indian ice cream with a variety of flavours such as mango, saffron, or
cardamom.[129]
Kheer ,Payasam and other variations: A sweet rice pudding, usually made with rice
and milk.[24]
Malpoa: A type of pancake, made of wheat or rice flour, deep fried and dipped in
sugar syrup.[130]
Rasgulla: A popular sweetmeat, produced by boiling small balls of casein in sugar
syrup.
Sandesh: A sweet made from cheese, kneaded with fine ground sugar and
molasses.[131]
Shrikhand: A creamy dessert made out of strained yogurt, often served with dried
fruits such as mangoes.[132]
Kaju katli: Similar to barfi, it mainly comprises cashew powder along with ghee,
cardamom powder and sugar.[133]
Rabri: Rabri is a sweet, condensed milk-based dish made by boiling the milk on low
heat for a long time until it becomes dense and changes its color to pinkish. Sugar,
spices and nuts are added for flavour. It is chilled and served as a dessert.[134]
Payas (kheer in Hindi)
Ras malai, a sweet dish made from cottage cheese
Imarti, a popular sweet made from lentils
Balushahi, a popular sweet dish made from Maida flour, Sugar & Ghee
Rasgulla, a popular sweet dish made from chhena (fresh cheese)
Kaju Katli, a popular Indian dessert made from cashews.
Shrikhand with crushed almonds, saffron and cardamom.
Sandesh, a curdled milk sweet made with sugar or jaggery
Mysore Pak, a sweet made of gram flour, sugar and ghee
Laddu, a sweet made of minute gram flour balls sweetened with sugar syrup
Gajar Ka Halwa made up of grated carrot, condensed milk, sugar, dried fruits, and
aromatic spices
Dharwad pedha made up of condensed milk and sugar
Sonpapdi, a fibrous sweet made from sugar, gram flour, ghee, milk and cardamom
Ghevar, a disc-shaped sweet made with all-purpose flour and soaked in sugar syrup,
with a cream topping
Kalakand, a sweet made out of solidified, sweetened milk and cottage cheese
Beverages[edit]
See also: List of Indian drinks
Non-alcoholic beverages[edit]
While masala tea (left) is a staple beverage across the majority of India, Indian filter
coffee (right) is more popular in Southern India.[135][136]
Lassi served at an Indian restaurant
Standard faluda from Hyderabad with kulfi, rose syrup, tapioca pearls and basil
seeds
Tea is a staple beverage throughout India, since the country is one of the largest
producers of tea in the world. The most popular varieties of tea grown in India
include Assam tea, Darjeeling tea and Nilgiri tea. It is prepared by boiling the tea
leaves in a mix of water, milk, and spices such as cardamom, cloves, cinnamon, and
ginger. In India, tea is often enjoyed with snacks like biscuits and pakoda.
Coffee is another popular beverage, but more popular in South India. Coffee is also
cultivated in some parts of India. There are two varieties of coffee popular in India,
which include Indian filter coffee and instant coffee.
Lassi is a traditional yogurt-based drink in India.[137] It is made by blending yogurt

with water or milk and spices. Salted lassi is more common in villages of Punjab and
in Porbandar, Gujarat. Traditional lassi is sometimes flavoured with ground roasted
cumin. Lassi can also be flavoured with ingredients such as sugar, rose water,
mango, lemon, strawberry, and saffron.[138]
Sharbat is a sweet cold beverage prepared from fruits or flower petals.[139] It can
be served in concentrate form and eaten with a spoon, or diluted with water to
create a drink. Popular sharbats are made from plants such as rose, sandalwood,
bel, gurhal (hibiscus), lemon, orange, pineapple, sarasaparilla and falsa (Grewia
asiatica). In Ayurveda, sharbats are believed to hold medicinal value.[140]
Other beverages include nimbu pani (lemonade), chaas, badam doodh (almond milk
with nuts and cardamom), and coconut water. Cold drinks unique to southern India
include beverages, such as "Panner Soda" or "Gholi Soda", which is a mixture of
carbonated water, rose water, rose milk, and sugar. "Narenga Soda", a mixture of
carbonated water, salt and lemon juice and "Soda Nannari Sharbat", a mixture of
sarasaparilla Sharbat with carbonated water are most popular non alcoholic
beverages in Kerala and Tamil Nadu. Street shops in Central Kerala and Madurai
region of Tamil Nadu are most popular for these drinks which are also called 'Kulukki
Sharbats' in Kerala
Alcoholic beverages[edit]
Beer[edit]
Main article: Beer in India
Bastar Beer prepared from Sulfi

Most beers in India are either lagers (4.8 percent alcohol) or strong lagers (8.9
percent). The Indian beer industry has witnessed steady growth of 1017 percent
per year over the last ten years. Production exceeded 170 million cases during the
20082009 financial year.[141] With the average age of the population decreasing
and income levels on the rise, the popularity of beer in the country continues to
increase.
Others[edit]
Other popular alcoholic drinks in India include fenny, a Goan liquor made from
either coconut or the juice of the cashew apple. The state of Goa has registered for
a geographical indicator to allow its fenny distilleries to claim exclusive rights to
production of liquor under the name "fenny."[142]
Hadia is a rice beer, created by mixing herbs with boiled rice and leaving the
mixture to ferment for around a week. It is served cold and is less alcoholic than
other Indian liquors. Chuak is a similar drink from Tripura. Palm wine, locally known
as Neera, is a sap extracted from inflorescences of various species of toddy palms.
[143] Chhaang is consumed by the people of Sikkim and the Darjeeling Himalayan
hill region of West Bengal. It is drunk cold or at room temperature in summer, and
often hot during cold weather. Chhaang is similar to traditional beer, brewed from
barley, millet, or rice.[144] Kallu(Chetthu Kallu) is a popular natural alcohol
extracted from coconut and pine trees in Kerala. It is sold in local Kallu shops and is
consumed with fried fish and chicken. Its alcoholic content is increased by addition
of alcoholic additives.
Eating habits[edit]
Paan is often eaten after dinner.

Indians consider a healthy breakfast important. They generally prefer to drink tea or
coffee with breakfast, though food preferences vary regionally. North Indian people
prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and
some curd.[145] People of western India prefer dhokla and milk and South Indians
prefer idlis and dosas, generally accompanied by various chutneys.[146]
Lunch in India usually consists of a main dish of rice in the south and east, or whole
wheat rotis in the north and west. It typically includes two or three kinds of
vegetables, and sometimes items such as kulcha, naan, or parathas. Along with
dessert, paan (betel leaves), which aid digestion, are often eaten after lunch in parts
of India.[24]
Indian families often gather for "evening breakfast," similar to tea time to talk, drink
tea and eat snacks. Dinner is considered as the main meal of the day.[147]
Dietary restrictions[edit]
There are many dietary restrictions that people follow based on the religion or faith
they profess. Hindu communities consider beef taboo. Since it is believed that Hindu
scriptures condemn cow slaughter, beef consumption has been banned in many
states of India.[148] Followers of Vaishnavism generally do not eat garlic and onions
because they are advised against it in the Bhagavad Gita.[149] Jains follow a strict
form of vegetarianism, known as Jain vegetarianism, which in addition to being
completely vegetarian, also excludes potatoes and other root vegetables because
when the root is pulled up, organisms that live around the root also die.[150] Pork is
taboo among Indian Muslims.
Etiquette[edit]
Main article: Etiquette of Indian dining

Traditionally, meals in India were eaten while seated either on the floor or on very
low stools or cushions. Food is most often eaten with the right hand rather than
cutlery. The left hand is used to serve oneself when the courses are not served by
the host. Often roti is used to scoop curry without allowing it to touch the hand. In
the wheat-producing north, a piece of roti is gripped with the thumb and middle
finger and ripped off while holding the roti down with the index finger. A somewhat
different method is used in the south for the dosai, the adai, and the uththappam,
where the middle finger is pressed down to hold the crepe down and the forefinger
and thumb used to grip and separate a small part. Traditional serving styles vary
regionally throughout India.
Contact with other cultures has affected Indian dining etiquette. For example, the
Anglo-Indian middle class commonly uses spoons and forks, as is traditional in
Western culture.[151]
In South India, cleaned banana leaves, which can be disposed of after meals, are
used for serving food. When hot food is served on banana leaves, the leaves add
distinctive aromas and taste to the food.[152] Leaf plates are less common today,
except on special occasions.
Outside of India[edit]
Indian migration has spread the culinary traditions of the subcontinent throughout
the world. These cuisines have been adapted to local tastes, and have also affected
local cuisines. Curry's international appeal has been compared to that of pizza.[153]
Indian tandoor dishes such as chicken tikka enjoy widespread popularity.[154]
Canada[edit]
As in the United Kingdom and the United States, Indian cuisine is widely available in
Canada, especially in the cities of Toronto[155] and Vancouver,[156] where the
majority of Canadians of South Asian heritage live.
China[edit]
Indian food is gaining popularity in China, where there are many Indian restaurants
in Beijing, Shanghai, and Shenzhen. Hong Kong alone has more than 50 Indian
restaurants, some of which date back to the 1980s. Most of the Indian restaurants in
Hong Kong are in Tsim Sha Tsui.[157]
Middle East[edit]
The Indian culinary scene in the Middle East has been influenced greatly by the
large Indian diaspora in these countries. Centuries of trade relations and cultural
exchange resulted in a significant influence on each region's cuisines. The use of
the tandoor, which originated in northwestern India,[158] is an example. The large
influx of Indian expatriates into the Middle Eastern countries during the 1970s and
1980s led to the booming of Indian restaurants to cater to this population and was
also widely influenced by the local and international cuisines.
Nepal[edit]
Indian cuisine is available in the streets of Nepalese cities, including Kathmandu and
Janakpur.
Southeast Asia[edit]
An Indian restaurant in Singapore

Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and
Buddhist cultural influence in the region. Indian cuisine has had considerable
influence on Malaysian cooking styles[7] and also enjoys popularity in Singapore.
[159][160] There are numerous North and South Indian restaurants in Singapore,
mostly in Little India. Singapore is also known for fusion cuisine combining
traditional Singaporean cuisine with Indian influences. Fish head curry, for example,
is a local creation. Indian influence on Malay cuisine dates to the 19th century.[161]
Other cuisines which borrow inspiration from Indian cooking styles include Filipino,
Vietnamese, Indonesian, Thai, and Burmese cuisines. The spread of vegetarianism
in other parts of Asia is often credited to Hindu and Buddhist practices.[162]
United Kingdom[edit]
Chicken tikka masala, a modified version of Indian chicken tikka, has been called "a
true British national dish."[163]
The UK's first Indian restaurant, the Hindoostanee Coffee House, opened in 1810.
[164][165] By 2003, there were as many as 10,000 restaurants serving Indian
cuisine in England and Wales alone. According to Britain's Food Standards Agency,
the Indian food industry in the United Kingdom is worth 3.2 billion pounds, accounts
for two-thirds of all eating out and serves about 2.5 million customers every week.
[166]
One of the best known examples of British Indian restaurant cuisine is Chicken tikka
masala, which has also been called "a true British national dish."[167]
United States[edit]
A survey by The Washington Post in 2007 stated that more than 1,200 Indian food
products had been introduced into the United States since 2000.[168] There are
numerous Indian restaurants across the US, which vary based on regional culture
and climate. North Indian and South Indian cuisines are especially well represented.
[169] Most Indian restaurants in the United States serve Americanized versions of
North Indian food, which is generally less spicy than its Indian equivalents.
See also[edit]
Portal icon
India portal
Portal icon
Food portal
Buddhist vegetarianism
Diet in Hinduism
Diet in Sikhism
Jain vegetarianism
Indian bread
Indian Chinese cuisine
Indian tea culture
List of Indian breads
List of Indian dishes

List of Indian pickles
List of Indian snacks
North East Indian cuisine
South Asian pickle
Street food of Chennai
Street food of Mumbai
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Bibliography[edit]
Pat Chapman. India: Food & Cooking, New Holland, London ISBN 978-1-84537619-2 (2007)
External links[edit]
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Indian Cuisine

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Indian Cuisine

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Indian cuisine

From Wikipedia, the free encyclopedia

Middle Ages: 1st to the 16th centuries

Andaman and Nicobar Islands

Dadra and Nagar Haveli

Daman and Diu

Jammu and Kashmir

Diaspora and fusion cuisines

Indian Chinese cuisine

Malaysian Indian cuisine

Indian Singaporean cuisine

Middle Ages: 1st to the 16th centuries[edit]

Spices at a grocery shop in India

Lentils are a staple ingredient in Indian cuisine

Andaman and Nicobar Islands[edit]

A vegetarian Andhra meal served on important occasions

Main article: Telugu cuisine

Roasted stuffed Litti from Bihar

Dadra and Nagar Haveli[edit]

Daman and Diu[edit]

Rajma-Chawal, curried red kidney beans with steamed rice

Khaman is a popular Gujarati snack.

Vegetable Handva is a salty dinner dish.

Jammu and Kashmir[edit]

Rogan Josh is a popular Kashmiri dish.

Staple vegetarian meal of Karnataka Jolada rotti, Palya, and anna-saaru.

Karnataka cuisine can be very broadly divided into: 1) Mysore/Bangalore cuisine, 2)

A full-course Sadya is the ceremonial meal of Kerala eaten usually on celebrations

Spicy fish from Kerala

Fish Moilee Kerala Style (aka KeralaFish Molly)

It is common in Kerala to have a breakfast with non-vegetarian dishes, contradicting

Daal Bafla, a popular dish in Madhya Pradesh, Rajasthan and Gujarat

Pav Bhaji, a popular fast food originating in Maharashtra

"varan" and "aamtee"lentils and spiced vegetables. Cooking is common with

A typical meal consists of rice, meat, a chutney, a couple of stewed or steamed

Oriya mutton curry (mansha tarkari).

Tandoori chicken is a popular grilled dish.

No description of Punjabi cuisine is complete without the myriad of famous desserts,

Kadhi, a spicy North Indian dish

Vegetarian Meals in Tamil Nadu traditionally served on a banana leaf

Dosa served with sambar and chutney

Hyderabadi Biryani from the city of Hyderabad

Poha, a popular North Indian breakfast dish

Awadhi cuisine (Hindi: , Urdu: ) is from the city of Lucknow, which is

Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the

Bengali authentic full meal

Diaspora and fusion cuisines[edit]

Indian Chinese cuisine[edit]

Malaysian Indian cuisine[edit]

Some common Indian sweets and dessert dishes may include:

Payas (kheer in Hindi)

Ras malai, a sweet dish made from cottage cheese

Imarti, a popular sweet made from lentils

Rasgulla, a popular sweet dish made from chhena (fresh cheese)

Kaju Katli, a popular Indian dessert made from cashews.

Shrikhand with crushed almonds, saffron and cardamom.

Sandesh, a curdled milk sweet made with sugar or jaggery

Mysore Pak, a sweet made of gram flour, sugar and ghee

Dharwad pedha made up of condensed milk and sugar

Lassi served at an Indian restaurant

Lassi is a traditional yogurt-based drink in India.[137] It is made by blending yogurt

Bastar Beer prepared from Sulfi

Paan is often eaten after dinner.

Main article: Etiquette of Indian dining