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Indian cuisine reflects an 8,year history of various groups and cultures interacting with the Indian subcontinent , leading to diversity of flavours and regional cuisines found in modern-day India. We took pictures of the food stands and came up with all thefried products we could find. Helpful tips for all. Swatee Shenoy May 22, at 8: Best eats at 20 busiest U.

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INDIAN MONTHLY GROCERY SHOPPING LIST FOR 2 PERSONS

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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.

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.

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. Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Some insects were also eaten as delicacies. 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 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 such as pappu lentils and pulusu stew and spicy vegetables or curries.

In Andhra, leafy greens or vegetables such as 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 such as avakaya and maagaya , gongura a pickle made from Kenaf leaves , [30] usirikaya gooseberry or amla , nimmakaya lime , and tomato pickle. Dahi yogurt is a common addition to meals, as a way of tempering spiciness.

Breakfast items include dosa , pesarattu mung bean dosa , vada , and idli. The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies.

Thukpa is a kind of noodle soup common among the Monpa tribe of the region. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.

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, [35] Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or fermented.

Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten.

Other nonvegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling.

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. Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils. 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 served with baigan bharta , made of roasted eggplant brinjal and tomatoes.

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, is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions.

Silav near Nalanda is famous for its production. During the festival of Chhath , thekua , a sweet dish made of ghee , jaggery, and whole-meal flour, flavoured with aniseed, is made.

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 parantha , especially at breakfast, and other Punjabi foods like roti which is made from wheat , corn , or other glutenous flour with cooked vegetables or beans.

Sarson da saag and dal makhani are well-known dishes among others. It consists of a round, hollow puri , fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc.

Chhattisgarh cuisine is unique in nature and 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 palm wine tadi in rural areas.

The local cuisine resembles the cuisine of Gujarat. Ubadiyu is a local delicacy made of vegetables and beans with herbs. The common foods include rice, roti , vegetables, river fish, and crab.

People also enjoy buttermilk and chutney made of different fruits and herbs. 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 saak for lunch, and chokha along with saak and curry are taken for dinner.

Some of the dishes prepared on festive occasions include puri , lapsee , potaya , dudh-plag , and dhakanu. All popular brands of alcohol are readily available. 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, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities. 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 quite popular. 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. The cuisine of Goa is influenced by its Hindu origins, years of Portuguese colonialism , and modern techniques. Frequent tourism in the area gives Goan food an international aspect. Vegetarianism is equally popular.

Gujarati cuisine is primarily vegetarian. The sabzi is a dish of different combinations of vegetables and spices which may be stir fried , spicy or sweet.

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 much less in summer.

Regular fasting , with diets limited to milk, dried fruit , and nuts , is a common practice. Cattle being common in Haryana, dairy products are a common component of its cuisine.

In the olden days, its staple diet included, bajra khichdi, rabdi, onion chutney, milet roti and bajra roti. In the non-veg cuisine it includes kukad kadhai and masala gravy chicken. Lassi , sharbat , nimbu pani and "labsi which is a mixture of bajra flour and lassi are three popular nonalcoholic beverages in Haryana. Liquor stores are common there, which cater to a large number of truck drivers.

The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialities of Himachal include sidu , patande , chukh , rajmah , and til chutney. 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 over 30 varieties are known. Kashmiri Pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri Pandit cuisine usually uses dahi yogurt , oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel , though they do not use onion and garlic.

They are the speciality of Kashmir. Dogri food includes ambal sour pumpkin dish , khatta meat, Kulthein Macrotyloma uniflorum di dal, dal chawal, maa da madra and Uriya. Many types of pickles are made including mango, kasrod , girgle, etc. Traditional Jharkhand dishes are not available at restaurants, as they have not been commercialised.

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 of paddy rice, is a refreshing drink. A number of dishes, such as idli , rava idli , Mysore masala dosa , etc.

Equally, varieties in the cuisine of Karnataka have 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: 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 , neer dosa, mysoore, haal bai, chiroti , benne dose , ragi mudde , and uppittu.

The Kodagu district is known for spicy pork curries, [62] 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.

Traditional food of Kerala Hindus is vegetarian [ citation needed ] , with regional exceptions such as the food of the Malabar area. It includes Kerala sadhya , which is an elaborate vegetarian banquet prepared for festivals and ceremonies. Contemporary Kerala food also includes nonvegetarian dishes. A full-course sadya , which consists of rice with about 20 different accompaniments and desserts is the ceremonial meal, eaten usually on celebrations such as marriages, Onam , Vishu , etc.

Fish and seafood play a major role in Kerala cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, seer fish, king fish, pomfret, prawns, shrimp, sole, anchovy, parrotfish, etc. As Kerala has large inland water bodies, freshwater fish are abundant, and constitute regular meals. It is common in Kerala to have a breakfast with nonvegetarian dishes in restaurants, in contrast to other states in India.

A wide range of breakfast with non-vegetarian is common in Malabar and in Central Kerala. Kerala cuisine [65] 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 , Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine, 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 Thalassery biryani.

Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Rice is grown in abundance, along with tapioca. It is the main starch ingredient used in Kerala's food. 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.

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 and vegetables. Kerala also has a variety of breakfast dishes like idli , dosa , appam , idiyappam , puttu , and pathiri.

The dish is significantly different from other biryani variants. The Pathanamthitta region is known for raalan 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 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.

The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy nonvegetarian 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.

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.

On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such as paya soup, bun kabab , and nalli-nihari as some of the specialties. 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. 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 fermented.

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 , sabudana khichdi , masala bhat , pav bhaji , and wada pav.

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. 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 cuisine.

In the interior of Maharashtra, the Paschim Maharashtra , Khandesh , 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. 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, an enormous variety of vegetables, fish, and coconuts exists, 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.

During summer, Maharashtrians consume panha , a drink made from raw mango. Malwani cuisine is a specialty of the tropical area which spans from the shore of Deogad Malwan to the southern Maharashtrian border with Goa.

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 shellfish 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 is 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 form, 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 tandlachi 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 , shegdanyache ladu , tandalchi kheer , and tandalachi shavai ani ras specially flavored with coconut milk.

Manipuri cuisine is represented by the cuisine of the Meitei people who form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet. Most of the dishes are cooked like vegetable stew, flavored with either fermented fish called ngari, or dried and smoked fish. The most popular manipuri dish is the Eromba ; it's a preparation of boiled and mashed vegetables, often including potatoes or beans , mixed with chilli and roasted fermented fish.

Another popular dish is the savory cake called Paknam, made of a base of lentil flour stuffed with various ingredients such as banana inflorescence, mushrooms , fish, vegetables etc.

Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The manipuri salad dish called singju, made of finely julienned cabbage , green papaya , and other vegetables, and garnished with local herbs, toasted sesame powder and lentil flour is extremely popular locally, and often found sold in small street side vendors.

Singju is often served with bora which are fritters of various kinds, and also kanghou, or oil fried spicy veggies. Cooked and fermented soybean is a popular condiment in all manipuri kitchens. 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.

Meghalayan cuisine is unique and different from other Northeastern Indian states. In the Khasi and Jaintia Hills districts , common foods include jadoh , ki kpu , tung-rymbai , 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. 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 bekang fermented soya beans or Sa-um, a fermented pork and served with rice.

Sawhchiar is another common dish, made of rice and cooked with pork or chicken. The cuisine of Nagaland reflects that of the Naga people. It is known for exotic pork meats cooked with simple and flavourful ingredients, [85] 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. 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. 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 , [87] while garam masala and turmeric are commonly used for meat-based curries.

Pakhala , a dish made of rice, water, and dahi yogurt , that is fermented overnight, is very popular in summer in rural areas. And many more varieties both in Veg. Saga spinach and other green leaves and Alu-bharta mashed potato along with Pakhala are popular dishes lunch in rural Odisha. Odisha is well known for its milk-based sweets. Among the many Rasagula which originated in Odisha, Chhena poda , Chhena gaja , Chhena jhili , and Rasabali are very famous.

The union territory of Puducherry was a French colony for around years, making French cuisine a strong influence on the area. Tamil cuisine is eaten by the territory's Tamil majority. 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. The cuisine of Punjab is known for its diverse range of dishes. The state, being an agriculture center, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly.

Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by using ghee , butter and cream to accustom various kinds of guest taste preferences; while, home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with various kinds of masalas.

The meals are also abundant of local and seasonal vegetables usually sautéed with spices such as cumin, dried coriander, red chili powder, turmeric, black cloves, etc. Masala Chai is a favorite drink and is consumed in everyday life and at special occasions.

Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. Is it apparent that "the food is simple, robust, and closely linked to the land. The masala in a Punjabi dish traditionally consists of onion, garlic, ginger, cumin, garam masala , salt, turmeric, tomatoes sauteed in mustard oil. Tandoori food is a Punjabi specialty. Common meat dishes in this region are Bhakra curry Goat and fish dishes [93] Dairy products are commonly consumed and usually accompany main meals in the form of dahi , milk, and milk derived products such as lassi , paneer , etc.

Punjab consists of a high number of people following the Sikh religion who traditionally follow a vegetarian diet which includes plant derived foods, milk, and milk by-products. See diet in Sikhism in accordance to their beliefs. No description of Punjabi cuisine is complete without the myriad of famous desserts, such as kheer , gajar ka halwa , sooji cream of wheat halwa, rasmalai , gulab jamun and jalebi.

Most desserts are ghee or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins. 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. And last but not least is the Chhole Bhature and Chhole Kulche which are famous all over the north India.

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. 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 ground baked rotis , sugar and ghee. Rajasthan is also influenced by the Rajputs who were predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas. 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. 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 culinary traditions persist, [99] due to the sizeable number of Hindu Sindhis who migrated to India following the independence of Pakistan in , 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. Some common ingredients used are mango powder, tamarind, kokum flowers, and dried pomegranate seeds.

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 plantain leaf, and using the right hand to eat.

After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal called Saapadu consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat in plantain 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 characterized 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". Fish and other seafoods are also very popular, because the state is located on the coast.

Chicken and goat meat are the predominantly consumed meats in Tamil Nadu. Many Tamilians are vegetarian, however, and the typical meal is heavily dependent on rice, vegetables and lentil preparations such as rasam and sambar. There are further variations of Tamil vegetarian dishes. Some traditional families don't use onion or garlic and coconut is an integral part of the cooking.

They have some influences from Kerala as well in their Kootu, Arachi vitta sambhar and molagootals. As mentioned above, the Chettinad variety of food uses lots of strong spices, such as pepper, garlic, fennel seeds and onions.

Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal with dahi yogurt is considered a soothing end to the meal.

The cuisine of Telangana consists of the Telugu cuisine , of Telangana's Telugu people as well as Hyderabadi cuisine also known as Nizami cuisine , of Telangana's Hyderabadi Muslim community. 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. Hyderabadi cuisine includes popular delicacies such as Biryani , Haleem , Baghara baingan and Kheema, while Hyderabadi day to day dishes see some commonalities with Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.

The Tripuri people are the original inhabitants of the state of Tripura in northeast India. The Tripuri are non-vegetarian, [] although they have a minority of Vaishnavite vegetarians. Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine , [] 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.

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