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Indian Cuisine     Mouth watering Indian food

The Indian Cuisine is as diverse as its culture, languages, regions and its climate. Every region of India brings its own unique dishes and subtle variations to popular dishes. Aromatic spices are the essence of Indian cuisine. Use of particular spices such as Coriander, Cumin, Fenugreek, Asafoetida etc., give Indian foods its distinct flavor. The cooking skill lies in the subtle blending of a variety of spices to enhance the basic flavor of a particular dish.

Milk products like ghee (clarified butter) and dahi (Yoghurt), buttermilk, sour cream, cottage cheese, a variety of dals (Lentils) and regional vegetables are other common ingredients in Indian cooking. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish with which they are served. For example Sarson ka saag (mustard greens) is a perfect complement for the Makke ki Roti (corn flat bread) eaten in Punjab, while sambhar (lentil soup) goes great with Idlis (steamed rice cakes).

Indian flat Breads are made with wheat, rice and ground legumes depending on the part of the country.

Gujarati Thali Gujarati : The Gujaratis have perhaps, truly perfected the art of vegetarian cooking. Even the simplest of ingredients are transformed into mouthwatering delicacies. Delicious dishes that are quite easy to cook

Coconut Maharashtrian : Coastal Maharashtrian cuisine is largely dependent on freshly ground spices and use coconut abundantly. The ghat areas however use dried spices and masalas and garlic dominates. Be it the aromatic masala bhaat or the ever popular vada pav and Sabudana

Rasgulla Bengali : Bengali's love literature, music, art, theatre and food in that order. Bengal's greatest contribution is the magnificent spectrum of sweets made from curdled milk (chenna), burnt milk (khoya), rasgullas, gulab jamuns, rasmalai and many more.

Jain / Saatvik : According to "ayurveda" all foods are divided into three catagories "rajasik", "tamasik" and "saatvik". It is believed that the food we eat, decides the quality of our minds and health of our bodies.This section highlights Saatvik cooking. Saatvik food consists of lightly cooked vegetables with minimum spices, fruits, nuts, honey, milk and milk products. Jain food is also very similar to saatvik cooking except that certain root foods like potatoes, ginger, onions, garlic are prohibited

Idly South Indian / Udipi / Vegetarian : Cuisines from Andhra, Karnataka, Kerla and Tamil Nadu are all part of South Indian Cuisine. Coffee and coconut are common to all. Crisp dosas, soft and spongy idlis, rice dishes to suit every taste are offered by this cuisine to lovers of vegetarian food. Udipi food is a hot favourite with the brahmin community.

Hydrabadi : believe their cuisine combines the best of both worlds: northern ingredients and spices--cinnamon, cardamom, cloves and garlic--combined with a seemingly endless list of southern flavorings--curry leaves, red chilis, mustard seed, cassia buds, peanuts, coconut, tamarind leaves, jaai kaya, jani, and pathri.

Beer Glass Goan : Goan food is influenced by coastline. Seafood and use a lot of coconut for cooking. Pork is a must for any festive occasionand most famous preparation is the vindaloo. Seafood like the prawn balchao are considered special. For sweet tooth it is bebinca. The extract of coconut milk is added to flour, sugar, etc. An accompaniment to wash down all Goan food is the locally brewed feni.

Rajasthani : Best-known Rajasthani food is the combination of dal, bati and churma. The bati, lachhedar paratha and besan ki missi puri are types of bread peculiar to Rajasthan. Two meat specialties are lal maans (red meat), a fiery heavily spiced dish, and safed maans (white meat) cooked with almonds, cashew nuts and coconut. its popular sweet ?ladoos of Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan halwa of Ajmer, mawa of Alwar, and rasgullas of Bikaner

Kerala : 'Sadya' is the traditional veg feast of Kerala. it features par boiled pink rice, side dishes, savouries, pickles and desserts spread on a plantain leaf. The feast begins with Parippu, a liquid curry. Sambar, south Indian vegetable stew. Avial blend of vegetables. Thoran, minced string beans, cabbage, radish or grams. Olan, pumpkin and red grams thin gravy of coconut milk. Upperi is deep fried banana chips. Pappadams are fried creamy yellow sun dried wafer. Ginger pickle is a rich brown, hot and sweet ginger chutney while the Kitchadi, cucumber or ladies finger in curd. Pickles are usually mango and lime. Desserts are Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, Pazham, a ripe golden yellow plantain

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Popular Food Items of Each Region of India
State
Food
Sweet
Desert
Snacks
Namkeen
Vegetable
Shabji
Bread
Roti
Rice Dal Salad
Raitu
Pickle
Achar
Andhra Sunnundallu
Laddu
Idly
Punukulu
Pappu
Kurralu
Dosai
Nokulu annam
Biyam
Biryani
Sambar
Rasam
Pulusu
Challa
Pichadi
Ooragaya
Assames Laru
Laskara
Kola Khar
pitika
Tenga Fish
Xaaks
Roti
Luchi
Poita
Pithas
Tur Dal
Kadhi
Raitu
Mix Salad
Xukan Chutney
Pickle
Bengali Rosogolla
Sandesh
Bawra
Bhaja
Chorchori
Chenchki
Luchi
Paratha
Pulao
Khichadi
Tur Dal
Kadhi
Raitu
Mix Salad
Chutney
Gunda
Bihari Matha
Khaja
Ghugni
Pitha
Chokhaa
Saag
Makuni Roti
Parauntha
Khichdi
Khichadi
Kadhi Bari
Kadhi
Raita
Dahi Vada
Chundo
Gunda
Goan Potato Kheer
Shiro
Dumstic Cutlets
Fish Cake
Fish Curry
Egg Vindaloo
Poori
Thepla
Cauliflower Pulao
Khichadi
Tur Dal
Kadhi
Raitu
Mix Salad
Chundo
Gunda
Gujarati Basundi
Shiro
Dhokla
Bhajia
Bateka
Undhiyu
Poori
Thepla
Bhath
Khichadi
Tur Dal
Kadhi
Raitu
Mix Salad
Chundo
Gunda
Kashmiri Paneer Halwa
Rabdi
Kababs
Nadur Monji
Rogan Josh
Korma
Roti
Parotha
Pulaav
Biryani
Tur Dal
Kadhi
Curd
Mix Salad
Aloo Bukhar
Chutney
Kerala Payasam
Parippu
Puttubr>Idli Avial
Kaalan
Chapati
Paratha
Choru Rice
Kappa
Sambhar
Rasam
Kaalan
Pachadi
Banana Chips
pappadam
Maharashtrian Puran Poli
Shiro
Pitachi Mirchi
Usal Pau
Kobi Zunka
Baigan
Bhakar
Thepla
Bhath
Khichadi
Puneri Daal
Amti
Bhakar
Mix Salad
Chundo
Gunda
Oriya Chhena Poda
Sirni
Pitha
Khaja
Alu Potal Rasa
Ghaguni
Roti
Parotha
Bhata
Tomato Rice
Dalma
Chana dal
Raitu
Mix Salad
Chundo
Gunda
Punjabi Phirni
Falooda
Paneer Tikka
Samosa
Chana Masala
Sarsoka Saag
Paratha
Makai Roti
Jeera Rice
Chawal
Dal Makhni
Rajma
Raitu
Lassi
Chundo
Gunda
Rajasthani Gujia
Ghevar
Pyaj Kachori
Mirchi Vada
Ghatta
Guwar
Batti
Missi Roti
Gatte Pulao
Bajjra Khichadi
Daal
Kadhi
Aloo Dahi
Mix Salad
Lasun Chutney
Bikaner Papad
Tamil Congee
Adhirasam
Upma
Appam
Bateka
Undhiyu
Chapati
Roti
Bhath
Khichadi
Sambar
Kuzhambu
Buttermilk
Mix Salad
Chutney
Papadam
UP - MP Gujia
Gulab Jamun
Chaat
Pakora
Dum Bhindi
Gobi Musalam
Aloo Paratha
Naan
Dum Biryani
Kadi Chawal
Pakora Kadhi
Sultani Dal
Rayta
Lassi
Chundo
Gunda

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