View source for Indian cuisine/ja

<languages />
{{short description|インドの食の伝統}}
{{For/ja|アメリカ先住民の料理|Native American cuisine/ja}}
{{Indian cuisine/ja}}
{{Culture of India/ja}}
'''インド料理'''とは、[[India/ja|インド]]に固有の多様な地域料理および伝統料理から成るものである。土壌、気候、文化、民族集団、職業の多様性により、これらの料理は大きく異なり、現地で入手可能な[[Spice/ja|香辛料]]、[[Herb/ja|ハーブ]]、[[vegetable/ja|野菜]]、[[fruit/ja|果物]]を用いている。

インド料理は、[[:en:religion|宗教]]、特に[[:en:Hinduism|ヒンドゥー教]]および[[:en:Islam|イスラム教]]、文化的な選択や伝統の影響を強く受けている。

侵略、貿易関係、[[:en:colonialism|植民地主義]]といった歴史的出来事は、特定の食材をこの国にもたらす役割を果たしてきた。[[:en:Columbian exchange|コロンブスの新大陸発見]]により、[[:en:New World|新世界]]から多くの新しい野菜や果物がインドにもたらされた。[[potato/ja|ジャガイモ]]、[[tomato/ja|トマト]]、[[Chili pepper/ja|トウガラシ]]、[[peanut/ja|ピーナッツ]]、[[guava/ja|グアバ]]などの多くは、インドの多くの地域で主食のひとつとなっている。

インド料理は[[:en:international relations|国際関係]]の歴史に影響を与えてきた。インドと[[:en:Europe|ヨーロッパ]]との間の[[spice trade/ja|香辛料貿易]]は、ヨーロッパの[[:en:Age of Discovery|大航海時代]]の主なきっかけとなった。香辛料はインドから購入され、ヨーロッパやアジア各地で取引された。インド料理は世界各地の料理に影響を与えており、特に[[European cuisine/ja|ヨーロッパ]]（特に[[British cuisine/ja|イギリス]]）、[[Middle Eastern cuisine/ja|中東]]、[[African cuisine/ja#Southern African|南部アフリカ]]、[[East African cuisine/ja|東アフリカ]]、[[Southeast Asian cuisine/ja|東南アジア]]、[[North American cuisine/ja|北アメリカ]]、[[Mauritian cuisine/ja|モーリシャス]]、[[Fijian cuisine/ja|フィジー]]、[[Oceanic cuisine/ja|オセアニア]]、[[Caribbean cuisine/ja|カリブ]]の料理に強い影響を及ぼしている。

==歴史{{Anchor|History}}==
{{main/ja|History of Indian cuisine/ja}}
インド料理は、[[:en:Indian subcontinent|インド亜大陸]]におけるさまざまな集団や文化が関わってきた[[:en:History of India|8,000年にわたる歴史]]を反映しており、現代インドに見られる多様な風味や地域料理を生み出している。後には、[[:en:British people|イギリス人]]や[[:en:Portuguese people|ポルトガル人]]との貿易により、すでに多様であったインド料理にさらなる影響が加わった。

=== 先史時代およびインダス文明 ===
関連項目：[[:en:Meluhha|メルッハ]]、[[:en:Indus–Mesopotamia relations|インダス・メソポタミア関係]]、[[:en:Indian maritime history|インドの海洋史]]

紀元前9000年以降、[[:en:Fertile Crescent|肥沃な三日月地帯]]と[[:en:Indus Valley civilisation|インダス文明]]の間で、[[:en:Neolithic Revolution|新石器革命]]および農業の拡散の結果として、間接的な接触の初期段階があったと考えられている。紀元前7000年頃には、農業が肥沃な三日月地帯からインダス地域へと広がり、小麦や大麦の栽培が始まった。[[Sesame/ja|ゴマ]]や[[Zebu/ja|瘤牛（ズブ牛）]]は、現地の農耕社会で家畜化された。メヘルガルは、[[:en:South Asia|南アジア]]における最古級の農耕・牧畜の痕跡が確認された遺跡のひとつである。紀元前4500年頃から1900年頃にかけて、[[:en:Sumerian civilization|シュメール文明]]を築いた[[:en:Sumerians|シュメール人]]は、[[:en:Indo-European languages|インド・ヨーロッパ語族]]にも[[:en:Semitic languages|セム語族]]にも属さない言語を話しており、当初はインドから来た可能性があり、インドの[[:en:Dravidian people|ドラヴィダ系民族]]の祖先と関係していた可能性がある。

紀元前3000年頃までに、[[turmeric/ja|ウコン]]、[[cardamom/ja|カルダモン]]、[[black pepper/ja|黒コショウ]]、[[Mustard plant/ja|マスタード]]がインドで収穫されていた。

紀元前2350年頃以降、インダスから[[:en:Mesopotamia|メソポタミア]]の[[:en:Ur|ウル]]への輸入品の証拠が見つかっており、[[:en:Maritime Southeast Asia|海洋東南アジア]]の[[:en:Moluccas|モルッカ諸島]]原産と考えられる[[Clove/ja|クローブ（丁子）]]の花頭が、紀元前2千年紀の[[:en:Terqa|テルカ]]の遺跡で発見されている。[[:en:Akkadian Empire|アッカド帝国]]の記録には、[[:en:Meluhha|メルッハ]]からメルッハ船によって輸入された木材、カーネリアン、象牙について言及されており、メルッハは一般にメソポタミアにおけるインダス文明の名称とされている。

=== ヴェーダ時代 ===
古代の[[:en:Hindu|ヒンドゥー教]]文献『’’[[:en:Mahabharata|マハーバーラタ]]’’』には、米と野菜を一緒に炊いた料理について言及されており、"プラオ"または"パッラオ"という語が、[[:en:Sanskrit|サンスクリット]]の古典文献、たとえば『[[:en:Yājñavalkya Smṛti|ヤージュニャヴァルキヤ・スムリティ]]』などに見られる。[[Ayurveda/ja|アーユルヴェーダ]]は、食事、[[:en:Dhyana in Hinduism|瞑想]]、[[:en:yoga|ヨガ]]を含むホリスティックな健康アプローチを扱う古代インドの養生体系である。

=== 古代 ===
インドにおける初期の食生活は、主に[[legume/ja|豆類]]、[[vegetable/ja|野菜]]、[[fruit/ja|果物]]、[[grain/ja|穀物]]、[[dairy product/ja|乳製品]]、および[[honey/ja|蜂蜜]]で構成されていた。今日の主食には、さまざまなレンズ豆（’’[[dal/ja|ダール]]’’）、[[whole-wheat flour/ja|全粒小麦粉]]（’‘aṭṭa’’）、米、そして[[pearl millet/ja|シコクビエ]]（’‘bājra’’）が含まれ、これらは紀元前6200年からインド亜大陸で栽培されてきた。

時代が進むにつれて、[[:en:Śramaṇa|シュラマナ運動]]の影響で、一部の人々は[[vegetarianism/ja|菜食主義]]を受け入れるようになった。温暖な気候が多種多様な果物、野菜、穀物の通年栽培を可能にした。

[[:en:Yoga|ヨーガ]]の伝統において、食品を’’[[Satvic/ja|サットヴィック]]’’、’’[[Rajasic/ja|ラジャシック]]’’、’’[[Tamasic/ja|タマシック]]’‘に分類する食物分類法が発展した。’’[[Bhagavad Gita/ja|バガヴァッド・ギーター]]’’では、特定の食事法が規定されている（第17章、第8–10節）。

[[beef/ja|牛肉]]の消費は[[Taboo food and drink/ja#Cattle|禁忌]]とされており、これはヒンドゥー教において牛が神聖視されているためである。インドのヒンドゥー教徒は通常牛肉を食べないが、[[:en:Kerala|ケーララ州]]、南部[[:en:Tamil Nadu|タミル・ナードゥ州]]の一部、北東部では例外がある。

=== 古代インドの経典に登場する食品 ===
[[File:Pomegranate fruit - whole and piece with arils.jpg|thumb|[[Pomegranate/ja|ザクロ]]|261x261px]]
多くの古代インドのレシピは歴史の中で失われたが、古代および先史時代のインドで何が食べられていたかは、古代の文献からうかがい知ることができる。
*[[Barley/ja#Dispersal|大麦]] — （[[:en:Vedic Sanskrit|ヴェーダ語]]および[[:en:Classical Sanskrit|古典サンスクリット語]]で’‘ヤヴァ’‘と呼ばれる）’’[[:en:Rigveda|リグ・ヴェーダ]]’‘や他のインドの聖典において、古代インドの主要穀物の1つとしてたびたび言及されている
*[[Betel/ja#Usage and cultural significance|ベテルの葉]] — 主に[[areca nut/ja|ビンロウジ]]や[[:en:tobacco|タバコ]]を噛む際の包みとして用いられるが、料理にも使われ、特に生でピリッとした風味を加える
*[[Breadfruit/ja#South Asia|パンノキ（パンの実）]] — [[:en:Konkani|コンカニ語]]で’‘jeev kadge phodi’‘と呼ばれる[[fritters/ja|揚げ物]]が[[:en:Karnataka|カルナータカ州]]および[[:en:Kerala|ケーララ州]]の沿岸部での郷土料理
*[[Chickpea/ja#Culinary|ヒヨコマメ]] — ‘’[[mirchi bajji/ja|ミルチ・バジ]]’‘や’‘mirapakaya bajji’‘のように、粉にして人気のある料理が作られる
*[[Curd (India)/ja|カード]] — インド亜大陸に由来する伝統的なヨーグルトまたは発酵乳製品で、通常は牛乳から、時には水牛やヤギの乳から作られる
*[[Common fig/ja#From ancient times|イチジク]] — [[:en:Afghanistan|アフガニスタン]]から[[:en:Portugal|ポルトガル]]まで栽培されており、[[:en:India|インド]]の[[:en:Kumaon Mastiff|クマオン]]丘陵の[[:en:Pithoragarh|ピトラガル]]でも育てられている
*[[Ghee/ja|ギー]] — 古代インド発祥の澄ましバターの一種で、インド亜大陸、中東料理、伝統医学、宗教儀式で広く用いられる
*[[Kha’y/ja|ブドウ酒]] — [[:en:Chanakya|カウティリヤ]]の紀元前4世紀後半の記述にインドでの[[grape/ja|ブドウ]]由来のワインの初出が見られる
*[[Honey/ja#History|蜂蜜]] — [[Vedas/ja|ヴェーダ]]および[[Ayurveda/ja|アーユルヴェーダ]]文献に、精神的かつ治療的用途が記録されている
*[[Mango/ja#Cultural significance|マンゴー]] — [[:en:Jain|ジャイナ教]]の女神[[:en:Ambika (Jainism)|アンビカー]]は、伝統的にマンゴーの木の下に座る姿で表される
*[[Mustard (condiment)/ja#Indian subcontinent|カラシ（マスタード）]] — [[Brassica juncea/ja|褐色カラシナ]]は[[:en:Indus Valley civilization|インダス文明]]で栽培されていた香辛料で、現在もインド亜大陸で重要なスパイス
*[[Pomegranate/ja#Culinary use|ザクロ]] — 一部のヒンドゥー教伝統では、[[:en:Bhumidevi|大地の女神ブーミデヴィ]]や[[:en:Ganesha|ガネーシャ神]]と関連づけられ、繁栄と多産の象徴
*[[History of rice cultivation/ja#Indian subcontinent|米]] — 紀元前5000年頃からインド亜大陸で栽培
*[[Rice cake/ja#Indian|ライスケーキ]] — 多様な種類が存在する
*[[Syzygium samarangense/ja|ローズアップル]] — 果物として食され、また’‘chambakka achar’‘として漬物にもされる
*[[Saffron/ja#Consumption|サフラン]] — スペインから[[:en:Kashmir|カシミール]]にかけての帯状地域で主に栽培される
*[[Salt/ja#In religion|塩]] — [[:en:Hinduism|ヒンドゥー教]]では非常に縁起の良い物質とされ、上棟式や結婚式などの宗教儀式で使われる。また[[:en:Jainism|ジャイナ教]]では、信仰の印として生米と一緒に供えたり、火葬後の遺灰に振りかけたりする習慣がある
*[[Sesame oil/ja|ゴマ油]] — [[:en:Korea|韓国]]、[[:en:China|中国]]、そして[[:en:Karnataka|カルナータカ]]、[[:en:Andhra Pradesh|アーンドラ・プラデーシュ]]、[[:en:Tamil Nadu|タミル・ナードゥ]]などの南インドで人気で、[[olive oil/ja|オリーブオイル]]の地中海での使用に似ている
*[[Sorghum bicolor/ja#Culinary use|ソルガム（モロコシ）]] — 一般に’‘jwaarie’’、’‘jowar’’、’‘jola’’、’‘jondhalaa’’と呼ばれ、主要な栄養源のひとつ
*[[Sugar/ja#Asia|砂糖]] — 古代からインド亜大陸で生産され、[[:en:Khyber Pass|カイバル峠]]を通じて現代のアフガニスタンへと広まった
*[[Sugarcane/ja#History|サトウキビ]] — 最古の結晶糖の生産は北インドで始まった。古代サンスクリット語とパーリ語の文献にその証拠が見られる
*[[Golden milk/ja|ウコン（ターメリック）]] — 南アジアと中東料理で広くスパイスとして使用される

=== 中世から16世紀まで ===
[[:en:Medieval India|中世インド]]においては、[[:en:Gupta dynasty|グプタ朝]]をはじめとする複数の王朝が栄えた。この時代のインドへの渡航により、[[tea/ja|茶]]などの新たな料理法や食材が地域にもたらされた。

その後、[[:en:Central Asia|中央アジア]]の文化を持つ諸部族がインドに侵入し、インド料理と[[Central Asian cuisine/ja|中央アジア料理]]が融合した[[Mughlai cuisine/ja|ムガル料理]]が誕生した。[[saffron/ja|サフラン]]などの香辛料を多用することが特徴である。

=== 植民地時代 ===
[[:en:Portuguese India|ポルトガル人]]および[[:en:British India|イギリス人]]の支配下では、ベーキングのような新たな調理法や、[[:en:New World|新大陸]]およびヨーロッパ由来の食品が導入された。インド亜大陸の料理で人気のある[[New World crops/ja|新大陸産の野菜]]には、[[tomato/ja|トマト]]、[[potato/ja|ジャガイモ]]、[[sweet potatoes/ja|サツマイモ]]、[[peanut/ja|ピーナッツ]]、[[Squash (plant)/ja|カボチャ]]、[[Capsicum/ja|チリ]]などがある。サツマイモ、ジャガイモ、[[Amaranth/ja|アマランサス]]、ピーナッツ、[[cassava/ja|キャッサバ]]を原料とする[[Sago/ja|サゴ]]といった多くの新大陸野菜は、ヒンドゥー教の断食日に摂取が許されている。[[cauliflower/ja|カリフラワー]]は1822年にイギリス人によって導入された。18世紀末から19世紀初頭には、スコットランド人[[:en:Robert Lindsay (Sylhet)|ロバート・リンジー]]の自伝に、[[:en:Sylhetis|シレット地方]]出身のサイード・ウッラーという人物がリンジー家のためにカレーを調理したという記録があり、これは[[:en:United Kingdom|イギリス]]におけるインド料理の最古の記録の一つと考えられている。
<gallery widths="230" heights="250">  
File:Bhang eaters before two huts (6124556163).jpg|1790年頃のインドにおける''[[Bhang/ja|バング]]''の摂取風景。''バング''とは、[[cannabis (drug)/ja|大麻]]を使った[[cannabis edible/ja|食用製品]]であり、紀元前1000年には既にヒンドゥー教徒によって飲食に使用されていた。  
File:Nimmatnama-i Nasiruddin-Shahi 283.jpg|''[[:en:Nimatnama-i-Nasiruddin-Shahi|ニマトナーマー・イ・ナースィルッディーン・シャーヒー]]''より一頁。''[[kheer/ja|キール]]''の作り方という美食とレシピの芸術が記録されている。  
File:Sweets 1.jpg|16世紀頃の[[:en:Medieval India|中世インド]]の写本『ニマトナーマー・イ・ナースィルッディーン・シャーヒー』より、''[[samosa/ja|サモサ]]''を提供している様子。  
File:Prawn with a rui fish (6125147738).jpg|[[Prawn/ja|エビ]]と[[Rohu/ja|ロフー魚]]の組み合わせ。[[:en:Kalighat painting|カリガート画]]。淡水魚や甲殻類は、特にベンガルを中心とした東部地域で主食の一部である。  
</gallery>

==食材{{Anchor|Ingredients}}==
[[File:Spices in an Indian market.jpg|thumb|インドの食料品店に並ぶ[[Spice/ja|香辛料]]]]
インド料理の[[Staple food/ja|主食]]には、[[pearl millet/ja|バジュラ（シコクビエ）]]、[[rice/ja|米]]、[[whole-wheat flour/ja|アッタ（全粒小麦粉）]]、およびさまざまな種類の[[lentil/ja|レンズ豆]]（例：’‘マスール’’(主に赤レンズ豆)、’‘トゥール’’［[[pigeon pea/ja|トゥワール豆]]］、’’[[Urad (bean)/ja|ウラド]]’’(黒グラム)、’‘ムング’’［[[mung bean|緑豆]]］）などがある。レンズ豆は、全形、皮むき（例：’‘ドゥーリ・ムング’‘や’‘ドゥーリ・ウラド’’）、または割った状態で使用される。割ったレンズ豆（’‘ダール’’）は広く使われている。その他の[[Pulse (legume)/ja|豆類]]では、’‘チャナ’‘や’‘チョーレ’’（[[chickpea/ja|ヒヨコ豆]]）、’’[[rajma/ja|ラジマ]]’’（[[kidney bean/ja|インゲンマメ]]）、’‘ロビヤ’’（[[black-eyed pea/ja|ササゲ]]）が特に北インドで一般的である。’‘チャナ’‘と’‘ムング’’は[[Gram flour/ja|ベサン（ひよこ豆粉）]]としても加工される。

多くのインド料理は[[vegetable oil/ja|植物油]]で調理されるが、[[peanut oil/ja|ピーナッツ油]]は北部および西部インドで人気があり、[[mustard oil/ja|マスタード油]]は東インド、[[coconut oil/ja|ココナッツ油]]は西海岸、特にケーララ州や南部タミル・ナードゥ州でよく使われている。[[Sesame oil/ja|ギンゲリー（ごま）油]]は香ばしくナッツのような香りがするため、南インドで広く用いられている。

近年では、[[Sunflower oil/ja|ひまわり油]]、[[safflower/ja|ベニバナ油]]、[[cottonseed oil/ja|綿実油]]、[[Soybean oil/ja|大豆油]]などもインド全土で人気を博している。[[Hydrogenation/ja|硬化]]植物油である’’[[Vanaspati/ja|ヴァナスパティ・ギー]]’‘もよく使用されている。バターをベースとしたギー、すなわち’‘デシ・ギー’’も一般的である。

インド料理では多様な肉類が使われるが、最も一般的に消費されているのは鶏肉とマトンである。魚介類や牛肉も一部地域では食されるが、沿岸部や北東部を除いては広く消費されているわけではない。

[[File:3 types of lentil.jpg|thumb|[[Lentil/ja|レンズ豆]]はインド料理の基本食材である。]]
インド料理で最も重要かつ頻繁に使用される[[Spice/ja|香辛料]]・風味付け食材には、[[Chili pepper/ja|唐辛子]]（’‘ミルチ’’。[[:en:Columbian Exchange|コロンブス交易]]を通じて16世紀に[[:en:Mexico|メキシコ]]から[[:en:Portuguese|ポルトガル人]]によりもたらされた）、[[Brassica nigra/ja|黒マスタードシード]]（’‘サルソ’’）、[[cardamom/ja|カルダモン]]（’‘エライチ’’）、[[cumin/ja|クミン]]（’‘ジーラ’’）、[[turmeric/ja|ターメリック]]（’‘ハルディ’’）、[[asafoetida/ja|ヒング]]、[[ginger/ja|ショウガ]]（’‘アドラク’’）、[[coriander/ja|コリアンダー]]（’‘ダニヤ’’）、[[garlic/ja|ニンニク]]（’‘ラスーン’’）などがある。

よく使われる[[spice mix/ja|スパイスミックス]]のひとつが’’[[garam masala/ja|ガラムマサラ]]’‘であり、通常は7種の乾燥香辛料を特定の割合で混ぜた粉末である。これには[[cardamom/ja|黒カルダモン]]、[[cinnamon/ja|シナモン]]（’‘ダルチニ’’）、[[clove/ja|クローブ]]（’‘ラウング’’）、クミン（ジーラ）、黒胡椒、コリアンダーシード、[[Illicium verum/ja|八角]]などが含まれる。

地域ごとに’‘ガラムマサラ’‘の配合は異なり、各[[:en:chef|料理人]]が独自のブレンドを持つこともある。’‘ゴダ・マサラ’‘は[[:en:Maharashtra|マハーラーシュトラ州]]で人気の、甘みを帯びた類似スパイスミックスである。風味付けに使用される代表的な葉には、[[Bay leaf/ja|ベイリーフ]]（’’[[Cinnamomum tamala/ja|テージパッタ]]’’）、[[coriander/ja|コリアンダー]]の葉、[[fenugreek/ja|フェヌグリーク]]（’’[[methi/ja|メティ]]’’）の葉、[[Mentha/ja|ミント]]の葉がある。[[Curry tree/ja|カレーリーフ]]とその根は、[[Gujarati cuisine/ja|グジャラート料理]]や[[South Indian cuisine/ja|南インド料理]]に特有の風味付けに用いられる。甘味料理には、カルダモン、[[saffron/ja|サフラン]]、[[nutmeg/ja|ナツメグ]]、[[rose/ja|バラ]]の花弁エッセンスなどがしばしば用いられる。
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==Regional cuisines==
{{See also|List of Indian dishes}}
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[[File:Indian food at restaurant in Paris - 2020-08-20.jpg|thumb|Indian food at restaurant in Paris.]]
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Cuisine differs across [[List of regions of India|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.
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===Andaman and Nicobar Islands===
[[Seafood]] plays a major role in the cuisine of the [[Andaman and Nicobar Islands]]. Staples of the diet of the Indigenous [[Andamanese peoples|Andamanese]] traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine.
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===Andhra Pradesh===
{{main|Telugu cuisine}}
[[File:Vegetarian Andhra Meal.jpg|thumb|right|A vegetarian [[Andhra Pradesh|Andhra]] meal served on important occasions]]
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]].
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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.
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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 [[sorrel]] leaves), ''usirikaya'' (gooseberry or ''amla''),'' nimmakaya ''(lime), and tomato pickle.
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[[Dahi (curd)|''Perugu'']] (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include ''[[Dosa (food)|dosa]], pesarattu'' (mung bean ''dosa''), [[Vada (food)|''vada'']], and ''[[idli]]''.
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===Arunachal Pradesh===
{{Main|Cuisine of Arunachal Pradesh}}
[[File:Pitang Oying - Mising Kitchen Resturant, Guwahati, Assam, 1618420295814. jpg.jpg|thumb|Pitang Oying]]
The staple food of [[Arunachal Pradesh]] is rice, along with fish, meat, and [[leaf vegetable]]s. Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes.
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Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack. ''[[Thukpa]]'' is a kind of noodle soup common among the [[Monpa people|Monpa]] tribe of the region.
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[[Lettuce]] is the most common vegetable, usually prepared by [[boiling]] with ginger, coriander, and green chillies.
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''Apong'' or [[rice beer]] made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.
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===Assam===
{{Main|Assamese cuisine}}
[[File:A lunch platter of Assamese cuisine.jpg|thumb|A lunch platter of Assamese cuisine]]
[[Assam]]ese 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, Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or [[Fermentation (food)|fermented]].
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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 non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc.
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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.
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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.
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=== Bengal ===
{{Main|Bengali cuisine}}
[[File:Pithe Puli - Home - Kolkata - West Bengal.jpg|thumb|[[Pitha|Pithe Puli]]]]
Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat, rice, milk, and sugar all play crucial parts in Bengali cuisine.
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Bengali cuisine can be subdivided into four different types of dishes, ''charbya'' (চারব্য), or food that is chewed, such as rice or fish; ''choṣya'', or food that is sucked, such as ''ambal'' and ''tak''; ''lehya'' (লেহ্য), or foods that are meant to be licked, like ''chuttney''; and ''peya'' (পেয়ে), which includes drinks, mainly milk.
[[File:Shorshe Pabda (Pabo catfish in Mustard paste)-Home,kolkata-West Bengal-IMG 0001.jpg|thumb|Shorshe Pabda ([[Ompok|Pabo catfish]] in Mustard paste)]]
During the 19th century, many [[Odia people|Odia-speaking]] cooks were employed in [[Bengal]], which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern [[service à la russe]] style of French cuisine, with food served course-wise rather than all at once.
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Bengali cuisine differs according to regional tastes, such as the emphasis on the use of [[Chili pepper|chilli pepper]] in the [[Chittagong]] district of Bangladesh However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices.
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The cuisine is known for subtle flavours with an emphasis on [[fish]], meat, vegetables, lentils, and rice. Bread is also a common dish in Bengali cuisine, particularly a deep-fried version called ''[[luchi]]'' is popular. Fresh aquatic fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as [[steaming]], [[braising]], or [[stew]]ing in vegetables and sauces based on [[coconut milk]] or [[mustard (condiment)|mustard]].
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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.
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[[Sandesh (confectionery)|''Shondesh'']] and ''[[rasgulla|Rashogolla]]'' are popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighboring [[Odisha]] both claim to be the origin of dessert. Each state also has a [[geographical indication]] for their regional variety of ''rasgulla''.
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The cuisine is also found in the state of [[Tripura]] and the [[Barak Valley]] of Assam.
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===Bihar===
{{Main|Bihari cuisine}}
{{See also|Bhojpuri cuisine|Maithil cuisine|Magahi cuisine}}
[[File:Litti Chokha.jpg|thumb|Litti Chokha]]
Bihari cuisine may include ''litti chokha'', a baked salted wheat-flour cake filled with ''[[sattu]]'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'',
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Among meat dishes, meat ''saalan'' is a popular dish made of mutton or goat curry with cubed potatoes in ''[[garam masala]]''.
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''Dalpuri'' is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.
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''[[Malpua]]'' is a popular sweet dish of Bihar, prepared by a mixture of ''[[maida (flour)|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]]'' is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. [[Silao, Nalanda|Silao]] near [[Nalanda]] is famous for its production.
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During the festival of [[Chhath]], ''[[thekua]]'', a sweet dish made of ''ghee'', [[jaggery]], and whole-meal flour, flavoured with [[aniseed]], is made.
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Other food items that are quite prominent in Bihar are, Pittha, Aaloo Bhujiya, Reshmi [[Kebab]], Palwal ki mithai, and Puri Sabzi.
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===Chandigarh===
[[File:Aloo Paratha with Butter from India.jpg|thumb|[[Punjabi cuisine|Punjabi]] ''aloo paratha'' served with butter]]
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[[Chandigarh]], the capital of [[Punjab, India|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 cuisine|Punjabi]] foods like ''[[roti]]'' which is made from [[wheat]], [[maize|sweetcorn]], or other [[glutenous]] [[flour]] with cooked vegetables or beans. ''[[Sarson da saag]]'' and ''[[dal makhani]]'' are well-known dishes among others. Popular snacks include ''[[Panipuri|gol gappa]]'' (known as ''panipuri'' in other places). It consists of a round, hollow ''[[Puri (food)|puri]]'', fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, [[bengal gram]] beans, etc.
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===Chhattisgarh===
{{Main|Cuisine of Chhattisgarh}}
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[[File:Khurmi, Chhattisgarhi Cuisine.jpg|thumb|190px|Chhattisgarhi Sweets Khurmi]]
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[[File:Chhattisgarhi Thali.png|thumb|180px|Chhattisgarhi Thali (छत्तीसगढ़ी थाली)]]
[[File:Chhattisgarhi Chila roti and tomato Chutni.png|thumb|180px|Chhattisgarhi Chila roti and tomato Chutni(छत्तीसगढ़ी चीला अउ पताल चटनी)]]
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[[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 [[Madhuca longifolia|mahuwa flower]] palm wine (''tadi'' in rural areas). Chhattisgarhi cuisines varies as per special occasions and festivals like Thethari and Khurmi, fara, gulgule bhajiya, chausela, chila, aaersa are prepared in regional festivals. The tribal people of the [[Bastar district|Bastar]] region of Chhattisgarh eat ancestral dishes such as [[Edible mushroom|mushrooms]], bamboo pickle, bamboo vegetables, etc.
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===Dadra and Nagar Haveli===
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.
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===Daman and Diu===
[[Daman and Diu]] is a union territory of India which, like [[Goa]], was a former colonial possession of Portugal. Consequently, both native [[Gujarati cuisine|Gujarati food]] and traditional [[Portuguese cuisine|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''. While [[Alcoholic beverage|alcohol]] is prohibited in the neighbouring state of [[Gujarat]], drinking is common in Daman and Diu. Better known as the "pub" of Gujarat. All popular brands of alcohol are readily available.
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===Delhi===
{{Main|Mughlai cuisine}}
[[File:Rajma Chawal, from India.jpg|thumb|right|''[[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 [[Gali Paranthe Wali|Paranthewali Gali]] in [[Chandni Chowk|Chandani Chowk]] is just one of the culinary landmarks for stuffed [[flatbread]] ([[Paratha#Plain and stuffed varieties|''parathas'']]).
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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.
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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 quite popular.
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===Goa===
{{Main|Goan cuisine|Goan Catholic cuisine}}
{{See also|Saraswat cuisine|Malvani cuisine}}
[[File:Vindalho.jpg|thumb|right|Pork ''[[vindaloo]]'' (pictured) 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 ''[[Garcinia indica|kokum]]'' is a distinct feature of the region's cuisine.
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Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish. [[Indo-Pacific king mackerel|Kingfish (''vison'' or ''visvan'')]] is the most common delicacy, and others include [[pomfret]], [[shark]], [[tuna]], and [[Mackerel (food)|mackerel]]; these are often served with [[coconut milk]]. [[Shellfish]], including [[crab]]s, [[prawn]]s, [[tiger prawn]]s, [[lobster]], [[Squid (food)|squid]], and [[mussel]]s, are commonly eaten.
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The cuisine of Goa is influenced by its Hindu origins, 400 years of [[Portuguese Empire|Portuguese colonialism]], and modern techniques.
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[[Bread]], introduced by the Portuguese, is very popular, and is an important part of the Goan breakfast, most frequently in the form of toast.
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Tourism in the area adds an international aspect, hence vegetarianism has become quite favored.
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===Gujarat===
{{Main|Gujarati cuisine}}
[[File:Khaman.jpg|thumb|''[[Khaman]]'' is a popular Gujarati snack]]
Gujarati cuisine is primarily vegetarian. The typical Gujarati ''[[thali]]'' consists of ''roti'' (''rotlii'' in [[Gujarati language|Gujarati]]), ''daal'' or ''[[kadhi]]'', rice, ''sabzi''/''shaak'', ''[[Papadum|papad]]'' and ''[[chaas]]'' (buttermilk).
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''Sabzi'' is a dish of different combinations of vegetables and spices which may be [[Stir frying|stir fried]], spicy or sweet. 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.
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Many Gujarati dishes are simultaneously sweet, salty (like ''[[handvo]]''), 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 much less in summer.
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Gujarati snacks include ''sev khamani'', ''[[khakhra]]'', ''dal vada'', ''methi na bhajiya'', ''[[khaman]]'', ''[[Bakarwadi|bhakharwadi]]'' and more.
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Regular [[fasting]], with diets limited to milk, [[dried fruit]], and [[Nut (fruit)|nuts]], is a common practice,
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===Haryana===
[[File:Kadhi Chawal from India.jpg|thumb|''Kadhi'' is a [[Haryana]] dish.]]
Cattle being common in [[Haryana]], dairy products are a common component of its cuisine.
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Specific regional dishes include ''[[Kadhi#India|kadhi]]'', ''[[pakora]]'', ''[[Gram flour|besan]] [[Spice mix|masala]] roti'', ''bajra aloo roti'', ''[[churma]]'', ''[[kheer]]'', ''bathua raita'', ''methi [[Carrot|gajar]]'', ''singri ki [[Curry|sabzi]]'' and [[tomato chutney]].
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In the past, its staple diet included ''bajra khichdi'', ''[[Rabri|rabdi]]'', onion chutney, and ''bajra ki roti''. In non-vegetarian cuisine it includes ''kukad kadhai'' and [[chicken tikka masala|chicken ''tikka masala'']].
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''[[Lassi]]'', ''[[sharbat]]'', ''[[Lemonade|nimbu pani]]'' and ''[[Laapsi|labsi]]'' (a mixture of ''bajra'' flour and ''lassi'') are three popular non-alcoholic beverages in Haryana. However, liquor stores are common there, which cater to a large number of truck drivers.
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===Himachal Pradesh===
{{Main|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'', ''[[Chamba Chukh|chukh]]'', ''[[rajma]]h'', and ''[[Sesame|til]]'' chutney.
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===Jammu and Kashmir===
{{Main|Cuisine of Kashmir}}
[[File:Kashmiri cuisine waazwan.jpg|thumb|[[Wazwan]]]]
The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley. [[Kashmir]]i cuisine has evolved over hundreds of years. Its first major influence was the food of the [[Kashmiri Pandits|Kashmiri Hindus]] and Buddhists.
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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.
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The most notable ingredient in Kashmiri cuisine is [[Lamb and mutton#Indian subcontinent|mutton]], of which over 30 varieties are known. ''[[Wazwan]]'' is a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art. [[File:Shufta Kashmiri cuisine.jpg|thumb|Shufta]] Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses ''[[dahi (curd)|dahi]]'' (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and [[fennel]], though they do not use onion and garlic. ''[[Biryani|Birayanis]]'' are quite popular, and are the speciality of Kashmir.
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The Jammu region is famous for its ''[[Panjiri|sund panjeeri]]'', [[Soan papdi|''patisa'']], ''[[rajma]]'' with rice and [[Kalari cheese]].
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[[Dogri language|Dogri]] food includes ''ambal'' (sour pumpkin dish), ''[[Macrotyloma uniflorum|kulthein di dal]]'', ''dal chawal'', ''maa da madra'' (black gram lentils in yogurt) and Uriya.
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Many types of pickles are made including [[mango pickle|mango]], ''[[Fiddlehead#Indian cuisine|kasrod]]'', and ''girgle''. Street food is also famous which include various types of ''[[chaat]]s'', specially [[Panipuri|''gol gappas'']], ''[[Gulgula (doughnut)|gulgule]]'', ''[[chole bhature]]'', ''rajma kulcha'' and [[Dahi vada|''dahi bhalla'']].
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===Jharkhand===
{{Main|Cuisine of Jharkhand}}
Staple foods in [[Jharkhand]] are rice, ''dal'' and vegetables. Famous dishes include ''chirka roti'', ''[[Pitha|pittha]]'', ''[[malpua]]'', ''[[Dhooska|dhuska]]'', ''arsa roti'' and ''[[Litti (cuisine)|litti chokha]]''.
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Local alcoholic drinks include ''[[Handia (drink)|handia]]'', a rice beer, and ''mahua [[Desi daru|daru]]'', made from flowers of the ''mahua'' tree (''[[Madhuca longifolia]])''.
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===Karnataka===
{{Main|Cuisine of Karnataka}}
{{See also|Mangalorean cuisine|Udupi cuisine}}
[[File:Another Vegetarian Meal.jpg|thumb|Staple vegetarian meal of Karnataka is ''[[jolada rotti]], palya'', and ''anna-saaru''.]]
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A number of dishes, such as ''[[idli]], [[rava idli]]'', Mysore ''[[masala dosa]]'', etc., were invented here and have become popular beyond the state of [[Karnataka]]. 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.
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Karnataka cuisine can be very broadly divided into [[Mysore]]/[[Culture of Bangalore#Cuisine|Bangalore]] cuisine, North Karnataka cuisine, [[Udupi cuisine]], [[Kodagu]]/Coorg cuisine, [[Karavali]]/coastal cuisine, and [[Saraswat cuisine]].
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This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets.
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Typical dishes include ''[[bisi bele bath]]'', ''[[jolada rotti]]'', ''badanekai yennegai'', ''[[holige]]'', ''kadubu'', ''[[chapati]]'', ''[[idli|idli vada]]'', ''[[ragi rotti]]'', ''[[akki rotti]]'', ''[[rasam (dish)|saaru]]'', ''[[Sambar (dish)|huli]]'', ''[[kootu]]'', ''[[vangibath]]'', ''[[Kiribath|khara bath]]'', ''[[kesari bhath]]'', ''[[sajjige]]'', ''[[neer dosa]],'' ''mysoore'', ''haal bai'',''[[chiroti]]'', ''[[benne dose]]'', ''[[ragi mudde]],'' and ''[[uppittu]].''
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The [[Kodagu district]] is known for spicy pork curries, 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 district|Udupi]] have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.
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===Kerala===
{{Main|Cuisine of Kerala}}
[[File:Kerala oonu.jpg|thumb|A traditional Kerala Sadhya]]
Contemporary Kerala food includes vegetarian and non-vegetarian dishes. 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, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known as ''[[thoran]]'' or ''mizhukkupiratti''. As Kerala has large number of inland water bodies, freshwater fish are also abundant, and part of regular meals. It is common in Kerala to have a breakfast with non-vegetarian dishes in restaurants, in contrast to other states in India. Chicken or mutton stews, lamb, chicken, beef, pork, egg curry, and fish curry with tapioca for breakfast are also widely enjoyed.
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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, Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine.
[[File:Kerala Style Prawns Roast.jpg|thumb|Kerala style prawns roast–Kerala being a coastal state has different varieties of sea food preparations]]
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[[Coconut]]s grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Having been a major region of [[spice]] cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine. Kerala ''[[sadhya]]'', an elaborate vegetarian banquet prepared for festivals and ceremonies. A full-course ''sadhya'', 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. and is served on a [[Cooking banana|plantain]] leaf.
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Most of Kerala's Hindus, except its [[Brahmin]] community, eats fish, chicken, beef, pork, eggs, and mutton. The Brahmin are famed for their vegan cuisine, especially varieties of [[Sambar (dish)|''sambar'']] and ''[[Rasam (dish)|rasam]]''. A thick vegetable stew popular in South and Central India called ''[[avial]]'' is believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish in ''Kerala sadya''. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like ''[[idli]]'', ''[[Dosa (food)|dosa]]'', ''[[appam]]'', ''[[idiyappam]]'', ''[[puttu]]'', [[parotta]] and ''[[pathiri]]'' served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry.
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The [[Muslim]] community of Kerala blend Arabian, North Indian, and indigenous [[Malabar region|Malabari]] cuisines, using chicken, eggs, beef, and mutton. ''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. Snacks like ''Pazham nirachathu'', ''Unnakkai'', ''Bread pola''— made of bread, eggs, milk and a simple masala, Iftar preparations like ''Thari kanji'', ''Kozhi pichuporichathu'' (shredded chicken), ''Pidi''— a preparation of rice dumplings dunked in gravy,''Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri'' — roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine.
The [[Pathanamthitta]] region is known for ''raalan'' and fish curries. ''[[Appam]]'' along with [[wine]] and curries of duck, pork and cured beef are popular among [[Saint Thomas Christians|Syrian Christians]] in Central Kerala.
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Popular desserts are ''[[payasam]]'' (pudding) and ''[[halwa]]''. Payasam, especially ''Ambalappuzha Paalpayasam'' also known as Gopala Kashayam (Krishnan's potion) prepared at the 17th century [[Ambalappuzha|Ambalappuzha Sri Krishna swami temple]], is a delicacy known for its unique and flavourful taste. Interestingly, on each day the paalpayasam is prepared only after (ritualistically) seeking due permission from the presiding deity — [[Krishna|Shri Krishna]]. Kerala has a number of paayasam varieties including but not limited to ''Paalpayasam, Vermicelli Payasam, Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman, Parippu Paayasam'' and more. Paayasam like Vermicelli Payasam (Semiya payasam) also finds a place in [[Iftar]] feast of Muslim communities in Kerala.
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''Halva'' is one of the most commonly found or easily recognized sweets in bakeries throughout Kerala, and originated from the Gujarathi community in Calicut. Europeans used to call the dish "sweetmeat" due to its texture, and a street in Kozhikode where became named [[S.M. Street|Sweet Meat Street]] during [[Kerala#Colonial era|colonial rule]]. This is mostly made from [[maida flour|''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.
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===Ladakh===
[[File:A bowl of Thukpa.jpg|thumb|''Thukpa'' is popular in [[Ladakh]], [[Himachal Pradesh]] & [[North-East India]].]]
Ladakhi cuisine is from the two districts of [[Leh]] and [[Kargil]] in the union territory of [[Ladakh]]. Ladakhi food has much in common with [[Tibetan food]], the most prominent foods being ''[[thukpa]]'' (noodle soup) and ''[[tsampa]]'', known in Ladakhi as ''ngampe'' (roasted barley flour). Edible without cooking, ''tsampa'' makes useful trekking food.
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Strictly Ladakhi dishes include ''skyu'' and ''chutagi'', both heavy and rich soup pasta dishes, ''skyu'' being made with root vegetables and meat, and ''chutagi'' with leafy greens and vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common.
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As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as ''[[Butter tea|gurgur cha]]'', after the sound it makes when mixed. Sweet tea (''cha ngarmo'') is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into ''chang'', an alcoholic beverage drunk especially on festive occasions.
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===Lakshadweep===
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The cuisine of [[Lakshadweep]] prominently features seafood and coconut. Local food consists of spicy non-vegetarian and vegetarian dishes.
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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 foundation of most meals.
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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 Coast|Malabar]] spices. Local people also prefer to have ''dosa'', ''idlis,'' and various rice dishes.
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===Madhya Pradesh===
[[File:Baati.jpg|right|thumb|''Daal bafla'', a popular dish in [[Madhya Pradesh]], [[Rajasthan]], and [[Gujarat]]]]
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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]].
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The [[street food]] of Indore is well known, with shops that have been active for generations. [[Bhopal]] is known for meat and fish dishes such as ''[[rogan josh]]'', ''[[korma]]'', ''[[qeema]]'', ''[[biryani]]'', ''[[pilaf]]'', and ''[[kebab]]s''. 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.
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''[[Dal Baati|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 ''[[Laddu|ladoos]]''.
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The culinary specialty of the [[Malwa]] and Indore regions of central Madhya Pradesh is ''[[Poha (rice)|poha]]'' (flattened rice); usually eaten at breakfast with ''[[jalebi]]''.
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Beverages in the region include ''[[lassi]]'', [[beer]], [[rum]] and [[sugarcane juice]]. A local liquor is distilled from the flowers of the [[Madhuca longifolia|mahua tree]]. [[Phoenix dactylifera|Date palm]] ''[[Palm wine|toddy]]'' is also popular. In tribal regions, a popular drink is the sap of the ''sulfi'' tree, which may be alcoholic if it has [[Ethanol fermentation|fermented]].
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===Maharashtra===
{{Main|Maharashtrian cuisine}}
<!-- Deleted image removed: [[File:pithalabhakri.jpg|thumb|Pithala Bhakri ,a rural maharastrian staple dish]] -->
[[File:Vada Paav-The Mumbai Burger.jpg|thumb|Vada pav]]
[[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.
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Popular dishes include ''[[puran poli]]'', ''ukdiche [[modak]]'', ''[[batata wada]]'', ''[[Sabudana Khichadi|sabudana khichdi]]'', ''masala bhat'', ''[[pav bhaji]]'', and ''[[Vada pav|wada pav]]''. ''Poha'' or [[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.
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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. [[File:Vedhmi.jpg|thumb|[[Puran poli]]]]The cuisine of Maharashtra can be divided into two major sections, the coastal and the interior. The [[Konkan]], on the coast of the [[Arabian Sea]], has its own type of cuisine, a homogeneous combination of [[Malvan]]i, [[Goud Saraswat Brahmin]], and [[Goan cuisine]].  In the interior of Maharashtra, the [[Paschim Maharashtra]], [[Khandesh]], [[Vidarbha]] and [[Marathwada]] areas have their own distinct cuisines.
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The cuisine of Vidarbha uses [[Peanut|groundnuts]], poppy seeds, [[jaggery]], wheat, ''[[Sorghum bicolor|jowar]]'', and ''[[Pearl millet#Culinary uses|bajra]]'' extensively. A typical meal consists of rice, ''[[roti]]'', ''[[Puran poli|poli]]'', or ''[[jhunka|bhakar]]'', along with ''[[Varan bhaat|varan]]'' and ''aamtee''—lentils and spiced vegetables. Cooking is common with different types of oil.
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[[Savji]] food from Vidarbha is well known all over Maharashtra.  Savji dishes are very spicy and oily. Savji mutton curries are very famous.
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Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, where they are common ingredients. Peanuts and [[cashew]]s 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.
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''[[Kokum]]'', most commonly served chilled, in an appetiser-digestive called ''[[Solkadhi|sol kadhi]]'', is prevalent. During summer, Maharashtrians consume ''[[Aam panna|panha]]'', a drink made from raw mango.
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====Malwani====
[[File:Pathrado (Steamed Taro leaves).jpg|thumb|Pathrado (Steamed Taro leaves)]]
Malwani cuisine is a specialty of the tropical area which spans from the shore of [[Devgad taluka|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 [[Garcinia indica|''kokam'']].
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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.
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A large variety of fish is available in the region, which include ''[[Indo-Pacific king mackerel|surmai]]'', ''[[Dorab wolf-herring|karali]]'', ''[[Indian mackerel|bangada]]'', ''bombil'' ([[Bombay duck]]), ''paplet'' ([[pomfret]]), ''halwa'', ''tarali'', ''suandale'', ''kolambi'' (prawns), ''tisari'' ([[shellfish]]), ''kalwa'' ([[stone fish]]) and ''kurli'' (crab).
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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.
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Different types of rice breads and pancakes add to the variety of Malwani cuisine and include ''tandlachi bhakari'', ''ghawane'', ''amboli'', ''[[Patoleo|patole]]'', ''[[Appam|appe]]'', ''tandalachi'' and ''shavai'' (rice noodles). These rice breads can be eaten specially flavored with coconut milk, fish curries, and chicken or mutton curries.
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''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 ''[[Sambar (dish)|sambara]]'' (black gram stew).
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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).
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===Manipur===
{{Main|Manipuri cuisine}}
[[File:Soibum yendem eromba.jpg|thumb|''Eromba'', here vegetarian, is a popular Manipuri dish.]]
[[Manipur]]i 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.
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Most of the dishes are cooked like vegetable stew, flavored with either [[fermented fish]] called ''ngari'', or dried and smoked fish.
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The most popular Manipuri dish is ''[[eromba]]'', a preparation of boiled and mashed vegetables, often including carrots, [[potatoes]] or [[beans]], mixed with [[Chili pepper|chilli]] and roasted fermented [[fish]].
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Another popular dish is the savory cake called ''paknam'', made of a lentil flour stuffed with various ingredients such as banana inflorescence, [[Edible mushroom|mushrooms]], fish, vegetables etc., and baked covered in [[turmeric]] leaves.
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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.
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''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.
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The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial). [[Manipur]]is 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.
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The taste is very different from mainland Indian cuisines because of the use of various aromatic [[herbs]] and [[root]]s that are peculiar to the region. They are however very similar to the cuisines of [[Southeast Asia|Southeast]], [[East Asia|East]], and [[Central Asia]], [[Siberia]], [[Micronesia]] and [[Polynesia]].
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===Meghalaya===
{{Main|Meghalayan cuisine}}
[[File:Jadoh (Meghalaya.JPG|thumb|''Jadoh'' with mutton is characteristic of [[Meghalaya]]n cuisine.]]
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[[Meghalaya]]n cuisine is unique and different from other Northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. In the [[Khasi Hills|Khasi]] and [[Jaintia Hills district]]s, common foods include ''jadoh'', ''ki kpu'', ''[[tung-rymbai]]'', and pickled [[bamboo shoot]]s.
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Other common foods in Meghalaya include ''minil songa'' (steamed [[Glutinous rice|sticky rice]]), ''sakkin gata'', and ''[[Momo (dumpling)|momo]]'' dumplings.
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Like other tribes in the northeast, the Garos ferment [[Rice wine|rice beer]], which they consume in religious rites and secular celebrations.
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===Mizoram===
{{Main|Mizo cuisine}}
The cuisine of [[Mizoram]] differs from that of most of India, though it shares characteristics to other regions of [[Northeast India]] and North India.
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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 leaf#In Indian cuisine|banana leaves]]. Most of the dishes are cooked in [[Mustard oil#Pressed oil|mustard oil]].
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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'', fermented pork fat served with rice. ''Sawhchiar'' is another common dish, made of rice and cooked with pork or chicken.
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===Nagaland===
{{Main|Naga cuisine}}
[[File:Naga style smoked Pork ribs with bamboo shoots and rice.jpg|thumb|Naga style smoked Pork ribs with bamboo shoots and rice]]
The cuisine of [[Nagaland]] reflects that of the [[Naga people]]. It is known for exotic pork meats cooked with simple and flavourful ingredients, like the extremely hot ''[[bhut jolokia]]'' (ghost chili) pepper, fermented bamboo shoots, and ''[[akhuni]]'' ( fermented [[Soybean|soya beans]]). Another unique and strong ingredient used by the Naga people, is the fermented fish known as ''ngari''.
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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.
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Traditional homes in Nagaland have external kitchens that serve as [[smokehouse]]s.
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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.
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===Odisha===
{{Main|Cuisine of Odisha}}
[[File:Odisha pakhala.jpg|thumb|Hot ''pakhaḷa'', ''jira'' (cumin) ''pakhaḷa'', ''basi'' (stale) rice, ''dhai'' (curd) ''pakhaḷa'' are popular in rural areas of Odisha.]]
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The cuisine of [[Odisha]] relies heavily on local ingredients. Flavours are usually subtle and delicately spiced. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed.
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''[[Panch phutana]]'', a mix of cumin, mustard, fennel, fenugreek and ''kalonji'' (''[[Nigella sativa#Culinary uses|nigella]]''), is widely used for flavouring vegetables and ''dals'', while ''[[garam masala]]'' and turmeric are commonly used for meat-based curries.
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''[[Pakhala]]'', a dish made of rice, water, and [[dahi (curd)|''dahi'']] (yogurt), that is fermented overnight, is very popular in summer in rural areas. Oriyas are very fond of sweets, so [[dessert]] follows most meals.
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Popular Oriya dishes include ''anna'', ''[[Kanika (food)|kanika]]'', ''[[Cuisine of Odisha#Dal|dalma]]'', ''[[Ouu khatta|khata]]'' (''tamato'' and ''oou''), ''dali'' (different types of lentils, i.e. ''harada'' <nowiki>[</nowiki>[[Pigeon pea|red gram]]<nowiki>]</nowiki>, ''muga'' <nowiki>[</nowiki>[[Mung bean|green gram]]<nowiki>]</nowiki>, ''kolatha'' <nowiki>[</nowiki>[[horsegram]]<nowiki>]</nowiki>, etc.), spinach and other green leaves, and ''alu-bharta'' (mashed potato) along with ''pakhala''.
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Odisha and neighboring [[West Bengal]] both claim to be the origin of ''[[rasgulla]]'', each state having a [[geographical indication]] for their regional variety of the dessert. Odisha is also known for its ''[[chhena]]''-based sweets, including ''[[chhena poda]]'', ''[[chhena gaja]]'', ''[[chhena jhili]]'', and ''[[rasabali]]''.
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===Puducherry===
The union territory of [[Puducherry (union territory)|Puducherry]] was a [[French India|French colony]] for around 200 years, making [[French cuisine]] a strong influence on the area. [[Tamil cuisine]] is eaten by the territory's [[Tamil people|Tamil]] majority. The influence of the neighbouring areas, such as [[Andhra Pradesh]] and Kerala, is also visible on the territory's cuisine.
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Some favourite dishes include coconut curry, ''[[tandoor]]i'' potato, ''[[Dosa (food)|soya dosa]]'', ''podanlangkai'' ([[snake gourd]] [[chutney]]), curried vegetables, [[Cabbage roll|stuffed cabbage]], and [[baked beans]].
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===Punjab===
{{Main|Punjabi cuisine}}
[[File:Chickentandoori.jpg|thumb|[[Tandoori chicken|''Tandoori'' chicken]] is a popular grilled dish in Punjab.|293x293px]]
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The cuisine of [[Punjab, India|Punjab]] is known for its diverse range of dishes. It is closely related to the cuisine of the neighbouring Punjab province of Pakistan.
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The state, being an agriculture center, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly.
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Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by using  ''ghee'', butter and cream, while home-cooked meals center around whole wheat, rice, and other ingredients flavored with various kinds of ''[[Masala (spice)|masalas]]''.
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Common dishes cooked at home are ''[[roti]]'' with ''[[Dal|daal]]'' and ''[[dahi (curd)|dahi]]'' (yogurt) with a side [[chutney]] and [[salad]] that includes raw onion, tomato, cucumber, etc.
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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.
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Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. It is clear that "the food is simple, robust, and closely linked to the land."
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Certain dishes exclusive to Punjab, such as ''[[makki di roti]]'' and ''[[sarson da saag]]'', ''[[dal makhani]]'', and others are a favorite of many.
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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. Dishes like [[Bhatti da murgh]] also known as ''tandoori chicken'', [[Chicken hariyali kabab]], [[Achari paneer tikka]], [[fish ajwaini tikka]] and [[Amritsari kulcha]] are some popular tandoori foods from Punjab.
[[File:New Punjab Club food spread.jpg|thumb|Punjabi platter.]]
Common meat dishes in this region are Bhakra curry (goat) and fish dishes. Dairy products are regularly enjoyed and usually accompany main meals in the form of [[dahi (curd)|''dahi'']], milk, and milk-derived products such as ''[[lassi]]'', ''[[paneer]]'', and more.
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Punjab has a large 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.
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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.
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Many of the most popular elements of [[Anglo-Indian cuisine]], such as ''tandoori'' foods, ''[[naan]]'', ''[[pakora]]s'' and vegetable dishes with ''[[paneer]]'', are derived from Punjabi styles.
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Punjabi food is well liked in the world for its flavors, spices, and, versatile use of produce, and so it is one of the most popular cuisines from the sub-continent. Last but not least are the [[Chole bhature|''chhole bhature'']] and ''chhole kulche''> which are famous all over the North India.
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===Rajasthan===
{{Main|Rajasthani cuisine}}
[[File:The delicious Rajasthani food.png|thumb|Rajasthani ''thali'']]
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Cooking in [[Rajasthan]], an arid region, has been strongly shaped by the availability of ingredients. Food is generally cooked in milk or ''ghee'', making it quite rich. [[Gram flour]] is a mainstay of [[Marwar]]i food mainly due to the scarcity of vegetables in the area.
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Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include ''[[Baati|daal-baati]]'', ''tarfini'', ''raabdi'', ''[[ghevar]]'', ''bail-gatte'', ''panchkoota'', ''chaavadi'', ''[[laapsi]]'', ''[[kadhi]]'' and ''[[boondi]]''. Typical [[Snack food|snacks]] include ''[[bikaneri bhujia]]'', ''[[mirchi bada]]'', ''[[Pyaaj Kachori|pyaaj kachori]]'', and ''[[Kachori|dal kachori]]''.
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''[[Baati|Daal-baati]]'' is the most popular dish prepared in the state. It is usually supplemented with ''[[Churma|choorma]]'', a mixture of finely ground baked ''rotis'', sugar and ''ghee''.
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[[Rajasthan]] is also influenced by the [[Rajput]] community who have liking for meat dishes. Their diet consisted of [[game meat]] and gave birth to dishes like ''[[laal maans]]'', ''safed maas'',
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===Sikkim===
{{Main|Sikkimese cuisine}}
[[File:Dal bhat Birethani.jpg|thumb|Nepalese-style ''dal bhat'' is popular in Sikkim.|293x293px]]
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In [[Sikkim]], various ethnic groups such as the [[Nepalese people|Nepalese]], [[Bhutias]], and [[Lepcha people|Lepchas]] have their own distinct cuisines. [[Nepalese cuisine]] is very popular in this area.
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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.
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Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown. ''[[Dhindo]]'', ''[[Dal bhat|daal bhat]]'', ''[[gundruk]]'', ''[[Momo (dumpling)|momo]]'', ''gya thuk'', ''[[Fiddlehead#Indian cuisine|ningro]]'', ''phagshapa'', and ''[[sel roti]]'' are some of the local dishes.
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Alcoholic drinks are consumed by both men and women. Beef is eaten by [[Bhutias]].
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===Sindh===
{{Main|Sindhi cuisine}}
{{See also|Sindhis in India}}
[[File:Sindhi Sai Bhaji.JPG|thumb|''Sai bhaji'' is a Sindhi dish.]]
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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, due to the sizeable number of Hindu Sindhis who migrated to India following the [[Partition of India|independence]] of [[Pakistan]] in 1947, especially in Sindhi enclaves such as [[Ulhasnagar]] and [[Gandhidam]].
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A typical meal in many Sindhi households includes 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 common.
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Some regular Sindhi dishes are ''sindhi kadhi'', ''[[sai bhaji]]'', ''koki'' and ''besan bhaji''. Ingredients frequently used are mango powder, tamarind, [[Garcinia indica#Culinary uses|''kokum'' flowers]], and dried pomegranate seeds.
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===Tamil Nadu===
{{Main|Cuisine of Tamil Nadu}}
[[File:Veg Full Meals in Tamil Nadu.JPG|thumb|Vegetarian meals in Tamil Nadu are traditionally served on a plantain leaf.]]
[[File:A banana leaf with Tamil bites - Murukku.jpg|thumb|[[Murukku]]]]
[[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.
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[[Tamil Nadu|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 [[Mustard (condiment)|mustard]], [[Curry tree|curry leaves]], [[tamarind]], [[coriander]], [[ginger]], [[garlic]], [[chili pepper]], [[cinnamon]], [[clove]], [[cardamom]], [[cumin]], [[nutmeg]], [[coconut]] and [[rose water]].
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The traditional way of eating 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.
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A meal (called ''saapadu'') consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat on a plantain leaf as it is believed to give a different flavour and taste to food. Also growing in popularity are stainless-steel trays, plates with a selection of different dishes in small bowls.
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Tamil food is characterized by ''[[tiffin]]'', 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 language|Tamil]] ''kari'', meaning something similar to "sauce".
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Southern regions such as [[Tirunelveli]], [[Madurai]], [[Paramakudi]], [[Karaikudi]], [[Chettinad]] and [[Kongu Nadu]] are noted for their spicy non-vegetarian dishes. ''[[Dosa (food)|Dosa]]'', ''[[idli]]'', ''[[Pongal (dish)|pongal]]'' and ''[[biryani]]'' are some of the popular dishes that are eaten with ''[[chutney]]'' and ''sambar''. 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.
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A typical Tamil vegetarian meal is heavily dependent on rice, vegetables and lentil preparations such as ''rasam'' and ''sambar'', but there are variations. They have influenced Kerala as well in their ''kootu'', ''arachi vitta sambhar'' and ''molagootals'' ([[mulligatawny]] soup).
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As mentioned above, the Chettinad variety of food uses many 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 (curd)|''dahi'']] (yogurt) is considered a soothing end to the meal.
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Notably, [[Tamil Brahmin]] cuisine, the food of the [[Iyer]]s and [[Iyengar]] community, is characterized by slightly different meal times and meal structures compared to other communities within the state.
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Historically vegetarian, the cuisine is known for its milder flavor and avoidance of onion and garlic (although this practice appears to be disappearing with time).
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After a light morning meal of [[filter coffee]] and different varieties of porridges (oatmeal and ''janata kanji'' are immensely popular), the main meal of the day, lunch/brunch is usually at 11 am and typically follows a two-three course meal structure. Steamed rice is the main dish, and is always accompanied by a seasonally steamed/sauteed vegetable (''[[poriyal]]''), and two or three types of tamarind stews, the most popular being [[Sambar (dish)|''sambhar'']] and [[Rasam (dish)|''rasam'']]. The meal typically ends with ''[[Curd rice|thair sadham]]'' (rice with yogurt), usually served with pickled mangoes or lemons.
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''Tiffin'' is the second meal of the day and features several breakfast favorites such as ''[[idli]]'', ''[[rava idli]]'', ''[[upma]]'', ''dosa'' varieties, and ''[[Vada (food)|vada]]'', and is usually accompanied by ''chai''.
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Dinner is the simplest meal of the day, typically involving leftovers from either lunch or ''tiffin''. Fresh seasonal fruit consumed in the state include bananas, papaya, honeydew and canteloupe melons, jackfruit, mangos, apples, [[Calamansi|''kasturi'' oranges]], pomegranates, and ''nongu'' ([[hearts of palm]]).
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===Telangana===
{{Main|Telangana cuisine}}
{{See|Telugu cuisine|Hyderabadi cuisine}}
[[File:Chickenbiryani.JPG|thumb|''[[Hyderabadi biryani]]'' from Hyderabad]]
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The cuisine of [[Telangana]] consists of the [[Telugu cuisine]], of Telangana's [[Telugu people]] as well as [[Hyderabadi cuisine]] (also known as [[Nizam]]i cuisine), of Telangana's [[Hyderabadi Muslims|Hyderabadi Muslim community]].
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[[Hyderabadi cuisine|Hyderabadi food]] is based heavily on non-vegetarian ingredients, while [[Telugu cuisine|Telugu food]] is a mix of both vegetarian and non-vegetarian 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.
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Rice is the staple food of Telugu people. Starch is consumed with a variety of curries and lentil [[soup]]s or [[broth]]s. Vegetarian and non-vegetarian foods are both popular.
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Hyderabadi cuisine includes popular delicacies such as ''[[Hyderabadi Biryani|biryani]]'', ''[[Hyderabadi Haleem|haleem]]'', ''[[Baghara baingan]]'' and ''kheema,'' while Hyderabadi day-to-day dishes see some similarities to Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.
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===Tripura===
{{Main|Tripuri cuisine}}
[[File:Tripuri cusine.jpg|thumb|A Tripuri ''[[thali]]''|259x259px]]
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The [[Tripuri people]] are the original inhabitants of the state of [[Tripura]] in northeast India. Today, they comprise the communities of [[Tripuri people|Tipra]], [[Reang]], [[Jamatia]], [[Noatia]], and [[Uchoi]], among others. The Tripuri are non-vegetarian, although they have a minority of [[Vaishnavism|Vaishnavite]] vegetarians.
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The major ingredients of Tripuri cuisine include vegetables, herbs, pork, chicken, mutton, fishes, turtle, shrimps, crabs, freshwater mussels, periwinkles, edible freshwater snails and frogs.
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===Uttar Pradesh===
{{Main|Cuisine of Uttar Pradesh}}
{{See|Awadhi cuisine|Bhojpuri cuisine}}
[[File:Vegetarian Curry.jpeg|thumb|Uttar Pradeshi ''[[thali]]'' (platter) with ''[[naan]]'', ''[[rice]]'', ''[[Dal|daal]]'', ''[[raita]]'', ''[[shahi paneer]]'', and [[salad]]]]
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Traditionally, [[Uttar Pradesh]]i cuisine consists of [[Awadhi cuisine|Awadhi]], [[Bhojpuri cuisine|Bhojpuri]], and [[Mughlai cuisine]], though a vast majority of the state is vegetarian, preferring ''dal'', ''roti'', ''sabzi'', and rice. ''[[Poori]]s'' and ''[[kachori]]s'' are eaten on special occasions.
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''[[Chaat]]'', ''[[samosa]]'', and ''[[pakora]]'', among the most popular snacks in India, originate from Uttar Pradesh.
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Well-known dishes include ''[[kebab]]s'', ''[[Biryani|dum biryani]]'', and various [[mutton]] recipes. ''[[Sheer khurma|Sheer qorma]]'', ''[[ghevar]]'', ''[[gulab jamun]]'', ''[[kheer]]'', and ''[[ras malai]]'' are some of the popular desserts in this region.
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[[Awadhi cuisine]] ({{lang-hi|अवधी खाना}}) is from the city of [[Lucknow]], which is the capital of the state of [[Uttar Pradesh]] in [[Central Asia|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.
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[[Awadh]] has been greatly influenced by [[Mughlai cuisine|Mughal cooking techniques]], and the cuisine of Lucknow bears similarities to those of [[Central Asian Cuisine|Central Asia]], [[Kashmir]], [[Punjab region|Punjab]] and [[Hyderabad, India|Hyderabad]]. The city is also known for its [[Nawab]]i foods. The ''bawarchis'' and ''rakabdars'' of Awadh gave birth to the [[Dum Pukht|''dum'' style of cooking]] or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like ''[[kebab]]s'', ''[[korma]]s'', ''[[biryani]]'', ''kaliya'', [[Kulcha|''nahari-kulchas'']], ''[[zarda (food)|zarda]]'', ''[[sheermal]]'', [[Rumali roti|''roomali rotis'']], and [[Paratha|''warqi parathas'']].
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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]].
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[[Mughlai cuisine]] is a style of cooking developed in the Indian subcontinent by the [[Wikt:imperial|imperial]] kitchens of the [[Mughal Empire]]. It represents the cooking styles used in [[North India]] (especially [[Uttar Pradesh]]).
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The cuisine is strongly influenced by [[Central Asian cuisine]], the region where the [[Chagatai Khanate|Chagatai-Turkic]] Mughal rulers originally hailed from, and has strongly influenced the regional cuisines of [[Kashmiri cuisine|Kashmir]] and the [[Punjabi cuisine|Punjab]] region.
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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.
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A Mughlai course is an elaborate [[buffet]] of main course dishes with a variety of [[Side dish|accompaniments]].
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===Uttarakhand===
{{Main|Kumauni cuisine}}
[[File:Saag Paneer.jpg|thumb|''[[Saag]]'', a popular Kumauni dish from Uttarakhand, made from green vegetables such as [[spinach]] and [[fenugreek]]]]
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Food from [[Uttrakhand]] is known to be healthy and wholesome to suit the high-energy necessities of the cold, mountainous region. It is a high-protein diet that makes heavy use of [[pulses]] and vegetables. Traditionally, it is cooked over wood or charcoal fire mostly using iron utensils.
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While making use of condiments such as ''jeera'', ''haldi'' and ''rai'' common in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such as ''jambu'', ''timmer'', ''ghandhraini'' and ''[[Perilla frutescens#India|bhangira]]''.
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Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as ''rus'', ''chudkani'', ''dubuk'', ''chadanji'', ''jholi'', ''kapa'', and more.
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Among dressed salads and sauces, ''kheere ka raita'', ''nimbu mooli ka raita'', ''daarim ki khatai'' and ''aam ka fajitha'' are also popular.
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The cuisine mainly consists of food from two different sub-regions, [[Garhwal division|Garhwal]] and [[Kumaon division|Kumaon]], though their basic ingredients are the same. Both Kumaoni and Garhwali styles make liberal use of ''ghee'', lentils or pulses, vegetables and ''bhaat'' (rice). They also use ''badi'' (sun-dried ''[[Vigna mungo#Cooking|urad dal]]'' balls) and ''mungodi'' (sun-dried ''[[Mung bean#South Asia|moong dal]]'' balls) as substitutes for vegetables at times.
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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 (confectionery)|mithai]]'') such as ''[[Singori|singodi]]'', ''[[Bal Mithai|bal-mithai]]'', and ''malai laddu'', native to its traditions.
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==Gallery==
;North India:
<gallery mode="packed" heights="140" style="padding:1px;margin:1px">
File:Aloo Tikki Fried (2).JPG|[[Aloo tikki|Aloo Tikki]]
File:Daulat Chaat in Old Delhi.JPG|Daulat Chaat in [[Old Delhi]]
File:Butter Chicken & Butter Naan - Home - Chandigarh - India - 0006.jpg|[[Butter chicken|Butter Chicken]] & Butter Naan
File:Kashmiri Pulav.JPG|Kashmiri Pulav
File:Laal-Maans.jpg|[[Laal maans|Laal Maans]]
File:Mughlai Dum Birynai.JPG|[[Biryani|Mughlai Dum Biryani]]
</gallery>
;West India:
<gallery mode="packed" heights="140" style="padding:1px;margin:1px" widths="110">
File:Locho and idada.jpg|[[Locho]] and Idada
File:Zunka from Maharashtra.JPG|[[Jhunka|Zunka]]
File:Puran Modak by Dr. Raju Kasambe DSCN8818 (7) 04.jpg|[[Modak|Puran Modak]]
File:Chhole Upma - Homemade, Jabalpur - Madhya Pradesh - IMG001.jpg|Chhole Upma
File:Tandoori fish.jpg|Tandoori Lemonfish fry
</gallery>
;East India:
<gallery mode="packed" heights="140" style="padding:1px;margin:1px">
File:RawBananaDumplings.jpg|Plantain Dumplings
File:Luchi Alur Torkari - Home - Kolkata - West Bengal.jpg|[[Luchi]] Alur Torkari
File:Ever tried a rice cooked in a bamboo?.jpg|Bamboo steam rice
File:Tamul Paan2.jpg|Tamul Paan
File:Prosad thali.jpg|Prosad Thali
File:Tan Ngang.JPG|Tan Ngang
</gallery>
;South India:
<gallery mode="packed" heights="140" style="padding:1px;margin:1px">
File:Khotto.jpg|Khotto
File:Ondu Plate Idli Vada.jpg|[[Idli]] [[Vada (food)|Vada]]
File:Dosa Classic.jpg|[[Dosa (food)|Dosa]]
File:Tirunelveli halwa.jpg|[[Tirunelveli halwa|Tirunelveli Halwa]]
File:Prawn Biryani, Hyderabad.jpg|Prawn Biryani
</gallery>
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== Hindu fasting cuisine ==
[[File:Sabudana Khichdi.jpg|thumb|''Sabudana khichadi'', a snack, popular on Hindu fasting days|191x191px]]
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Hindu people fast on days such as [[Ekadashi]], in honour of Lord [[Vishnu]] or his [[Avatar]]s, [[Chaturthi]] in honour of [[Ganesh]], Mondays in honour of [[Shiva]], or Saturdays in honour of [[Hanuman]] or [[Saturn]].
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Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as [[dahi (curd)|''dahi'']]), fruit, and Western food items such as ''[[sago]]'', [[potato]]es, purple-red [[sweet potato]]es, [[amaranth]] seeds, [[Nut (fruit)|nuts]] and ([[shama millet]]).
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Popular fasting dishes include ''farari chevdo'', ''[[Sabudana Khichadi|sabudana khichadi]]'', and [[peanut soup]].
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==Diaspora and fusion cuisines==
The interaction of various [[Non-resident Indian and person of Indian origin|Indian diaspora]] communities with the native cultures in their new homes has resulted in the creation of many [[fusion cuisine]]s, which blend aspects of Indian and other international cuisines. These cuisines tend to interpolate Indian seasoning and cooking techniques into their own national dishes.
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===Indian Chinese cuisine===
{{Main|Indian Chinese cuisine}}
[[File:Chicken Manchurian (Hyderabad Style) (11960049916).jpg|thumb|Chicken Manchurian served in [[Hyderabad]]]]
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Indian Chinese cuisine, also known as Indo-Chinese cuisine originated in the 19th century among the [[Chinese in India|Chinese community of Calcutta]], during the immigration of [[Hakka Chinese]] from [[Guangzhou|Canton]] (present-day Guangzhou) seeking to escape the [[First Opium War|First]] and [[Second Opium War]]s and political instability in the region. Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their [[Hakka cuisine|own cuisine]], thus creating a unique fusion of Indian and Chinese cuisine.
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After 1947, many [[Cantonese people|Cantonese]] immigrants opened their own restaurants in [[Calcutta]], whose dishes combined aspects of Indian cuisine with [[Cantonese cuisine]]. In other parts of India, Indian Chinese cuisine is derived from [[Calcutta]]-[[Chinese cuisine]], but bears little resemblance to their Chinese counterparts as 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. [[Chili pepper|Chilli]], [[ginger]], [[garlic]] and [[dahi (curd)|''dahi'']] (yogurt) are also frequently used in dishes.
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Popular dishes include [[Chicken Manchurian]], [[chicken lollipop]], [[chilli chicken]], Hakka noodles, Hunan chicken, [[chow mein]], and Szechwan [[fried rice]].
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Soups such as [[Manchow soup]] and [[Corn soup|sweet corn soup]] are very popular, whereas desserts include ice cream on honey-fried noodles and date pancakes.
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Chowmein is now known as one of the most favorite Chinese dishes in India. Especially in West Bengal, it is one of the most loved street foods.
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=== Indian Thai cuisine ===
Thai cuisine was [[History of Indian influence on Southeast Asia#Thailand|influenced]] by Indian cuisine, like as recorded by the Thai monk [[Buddhadasa]] Bhikku in his writing ‘India's Benevolence to Thailand’. He wrote that Thai people learned how to use [[Ayurveda|spices]] in their food in various ways from Indians. Thais also obtained the methods of making [[Ayurveda|herbal medicines]] (Ayurveda) from the Indians. Some plants like sarabhi of family [[Clusiaceae|Guttiferae]], kanika or [[Parijata|harsinghar]], phikun or ''[[Mimusops elengi]]'' and bunnak or the [[Mesua ferrea|rose chestnut]] etc. were brought from India.
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===Malaysian Indian cuisine===
{{Main|Malaysian Indian cuisine}}
[[File:Indian rojak.JPG|thumb|Indian ''rojak'' in Malaysia]]
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Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia.
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A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms.
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''Ghee'' is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens.
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===Indian Singaporean cuisine===
{{Main|Indian Singaporean cuisine}}
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Indian Singaporean cuisine refers to foods and beverages produced and [[Singaporean cuisine|consumed]] in [[Singapore]] that are derived, wholly or in part, from South Asian culinary traditions.
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The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian food has become more visible recently.
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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.
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===Indian Indonesian cuisine===
{{Main|Indian Indonesian cuisine}}
[[File:Roti Cane Kari Kambing Aceh.jpg|thumb|''[[Roti canai]]'' and [[mutton curry]], Indian influence on [[Indonesian cuisine]]]]
Indian-Indonesian cuisine refers to food and beverages in Indonesian cuisine that have influenced Indian cuisine—especially from [[Tamil cuisine|Tamil]], [[Punjabi cuisine|Punjabi]], and [[Gujarati cuisine]]. These dishes are well integrated, such as ''[[appam]]'', ''[[biryani]]'', ''[[murtabak]]'' and [[curry]].
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=== Indian Filipino cuisine ===
[[Filipino cuisine]], found throughout the [[Philippines]] archipelago, has been [[History of the Philippines#Indianised|historically influenced by the Indian cuisine]]. Indian influences can also be noted in rice-based delicacies such as ''[[bibingka]]'' (analogous to the Indonesian ''[[Bibingka#Bibingka in Indonesia|bingka]]''), ''[[Puto (food)|puto]]'', and ''[[puto bumbong]]'', where the latter two are plausibly derived from the [[South Indian cuisine|south Indian]] ''[[puttu]]'', which also has variants throughout [[Maritime Southeast Asia]] (e.g. ''[[kue putu]]'', ''[[putu mangkok]]'').
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The ''[[kare-kare]]'', more popular in Luzon, on the other hand could trace its origins from the [[Seven Years' War]] when the [[British occupation of Manila|British occupied Manila]] from 1762 to 1764 with a force that included Indian [[sepoy]]s, who had to improvise Indian dishes given the lack of spices in the Philippines to make [[curry]]. This is said to explain the name and its supposed thick, yellow-to-orange [[annatto]] and peanut-based sauce, which alludes to a type of curry.
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[[Atchara]] of Philippines originated from the Indian ''[[South Asian pickle|achar]]'', which was transmitted to the Philippines via the [[acar]] of the [[Indonesia]], [[Malaysia]], and [[Brunei]].
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===Anglo-Indian cuisine===
{{Main|Anglo-Indian cuisine}}
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[[Anglo-Indian cuisine]] developed during the period of [[British Raj|British colonial rule]] in India, as British officials interacted with their Indian cooks.
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Well-known Anglo-Indian dishes include [[chutney]]s, salted [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]].
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==Desserts==
{{Main|List of Indian sweets and desserts}}
{{multiple image
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Many Indian desserts, or ''[[mithai (confectionery)|mithai]]'', are fried foods made with sugar, milk or [[condensed milk]]. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products.
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Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. Popular Indian desserts include ''[[rasogolla]]'', ''[[gulab jamun]]'', ''[[jalebi]]'', ''[[laddu]]'', and ''[[peda]]''.
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==Beverages==
{{See also|List of Indian drinks}}
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===Non-alcoholic beverages===
[[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 [[biscuit]]s and ''[[Pakora|pakoda]]''.
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[[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]].
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''[[Lassi]]'' is a traditional [[dahi (curd)|''dahi'']] (yogurt)-based drink in India. 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.
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''[[Sharbat]]'' is a sweet cold beverage prepared from fruits or flower petals. 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 (fruit)|orange]], [[pineapple]], [[Hemidesmus indicus|''sarasaparilla'']] and ''kokum'', ''falsa'' (''[[Grewia asiatica]]''). In [[Ayurveda]], ''sharbats'' are believed to hold medicinal value.
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''[[Thandai]]'' is a cold drink prepared with a mixture of [[almond]]s, [[fennel]] seeds, [[watermelon]] kernels, [[rose]] petals, [[Black pepper|pepper]], [[Papaver somniferum|poppy seeds]], [[cardamom]], [[saffron]], [[milk]] and [[sugar]]. It is native to [[India]] and is often associated with the [[Maha Shivaratri]] and [[Holi]] or [[Hola Mohalla|Holla mahalla]] festival. Sometimes ''[[Bhang|bhaang]]'' (cannabis) is added to prepare special thandai.
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Other beverages include ''[[Lemonade|nimbu pani]]'' (lemonade), ''[[chaas]]'', ''badam doodh'' ([[almond milk]] with nuts and cardamom), ''[[Aam panna]]'', ''[[kokum]] sharbat'', and coconut water.
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Modern carbonated cold drinks unique to southern India include beverages, such as ''panner soda'' or ''goli soda'', a mixture of [[carbonated water]], rose water, rose milk, and sugar, ''naranga soda'', a mixture of [[carbonated water]], salt and lemon juice, and ''nannari sarbath'', a mixture with [[Hemidesmus indicus|''sarasaparilla'']].
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''Sharbats'' with carbonated water are the most popular non-alcoholic beverages in Kerala and [[Tamil Nadu]]. Street shops in Central Kerala and Madurai region of Tamil Nadu are well known for these drinks which are also called ''kulukki sarbaths'' in Kerala.<gallery widths="180">
File:Darjeeling, India, Darjeeling tea in variety, Black tea.jpg|[[Darjeeling tea]] in varieties.
File:Filter Kaapi at Sarvana Bhavan Restaurant, Chennai, Tamil Nadu.jpg|[[Indian filter coffee]] is popular in Southern India.
File:BadamMilk.JPG|[[Almond|''Badam'']] milk
File:Holi Special Chilled Thandai-Kolkata-West Bengal.jpg|Holi Special Chilled [[Thandai]]
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===Alcoholic beverages===
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====Beer====
{{Main|Beer in India}}
[[File:Bastar Beer.jpg|thumb|Bastar Beer prepared from Sulfi]]
Most [[beer]]s in India are either lagers (4.8 [[Alcohol by volume|percent alcohol]]) or strong lagers (8.9 percent). The Indian beer industry has witnessed steady growth of 10–17 percent per year over the last ten years. Production exceeded 170 million cases during the 2008–2009 financial year. With the average age of the population decreasing and income levels on the rise, the popularity of beer in the country continues to increase.
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====Others====
[[File:Chhyang or Chhaang - Fermented rice drink! (8902831091).jpg|thumb|Nepalese ''chhaang'' brewed from rice|255x255px]]
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Other popular alcoholic drinks in India include ''[[Feni (liquor)|fenny]]'', a Goan liquor made from either coconut or the juice of the [[cashew apple]]. The state of Goa has registered for a [[Geographical indication|geographical indicator]] to allow its ''fenny'' distilleries to claim exclusive rights to production of liquor under the name "''fenny''."
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''[[Handia (drink)|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]].
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[[Palm wine#South Asia|Palm wine]], locally known as ''[[neera]]'', is a sap extracted from [[inflorescence]]s of various species of [[Cocos nucifera|toddy palms]].
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''[[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.
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''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 distilled alcohol.
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==Eating habits==
[[File:South Indian style Paan, Dakshin Sheraton, Bangalore.jpg|thumb|''[[Paan]]'' is often eaten after a meal.|220x220px]]
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]]'', ''[[paratha]]s'', and a vegetable dish accompanied by ''[[Indian pickle|achar]]'' (a pickle) and some curd. Various types of packaged pickles are available in the market. One of the oldest pickle-making companies in India is Harnarains, which started in the 1860s in [[Old Delhi]].
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People of Gujarat prefer ''[[dhokla]]'' and milk, while south Indians prefer ''idli'' and ''dosa'', generally accompanied by ''sambhar'' or ''sagu'' and various ''[[chutney]]s''.
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Traditional lunch in India usually consists of a main dish of rice in the south and the east, and whole-wheat ''rotis'' in the north. It typically includes two or three kinds of vegetables, and sometimes items such as ''[[kulcha]]'', ''[[naan]]'', or ''[[paratha]]s''. ''[[Paan]]'' (stuffed, spiced and folded [[betel leaves]]) which aids digestion is often eaten after lunch and dinner in many parts of India.
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Indian families often gather for "evening snack time", similar to [[Tea (meal)|tea time]] to talk and have tea and snacks.
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Dinner is considered the main meal of the day. Also, many households, especially in north and central India, prefer having sweets after the dinner (similar to the Western concept of dessert after meals).
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==Dietary practices==
In India people often follow dietary practices based on their religious belief:
* Some [[Hinduism in India|Hindu]] communities consider beef taboo since they believed that Hindu scriptures condemn cow slaughter. Cow slaughter has been banned in many states of India. However, these restrictions are not followed in the North-Eastern states, West Bengal and Kerala.
* [[Vaishnavism]] followers generally are strict lacto-vegetarians due to an emphasis on [[Ahimsa]]. They also do not consume garlic and onions.
* [[Jainism in India|Jains]] follow a strict form of lacto-vegetarianism, known as [[Jain vegetarianism]], which in addition to being completely lacto-vegetarian, also excludes all root vegetables such as carrots and potatoes because when the root is pulled up, organisms that live around the root also die.
* [[Islam in India|Muslims]] do not eat pork or pork products.
* Except in certain [[Northeast India|North-Eastern regions]], canines are not considered suitable for consumption.
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==Etiquette==
{{Main|Etiquette of Indian dining}}
[[File:Eating by hands.jpg|thumb|Eating by hands]]
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Traditionally, meals in India are eaten while seated either on the floor, or on very low stools or mattress. Food is most often eaten with the hands rather than cutlery.
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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.
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A somewhat different method is used in the south for ''[[Dosa (food)|dosa]]i'', ''adai'', and ''[[Uttapam|uththappam]]'', where the middle finger is pressed down to hold the bread and the forefinger and thumb used to grip and separate a small part. Traditional serving styles vary regionally throughout India.
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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.
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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. Leaf plates are less common today, except on special occasions.
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==Outside India==
[[File:Chicken Tikka.jpg|thumb|''Chicken tikka'']]
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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. The international appeal of [[curry]] has been compared to that of [[pizza]]. Indian ''[[tandoor]]'' dishes such as ''[[chicken tikka]]'' also enjoy widespread popularity.
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===Australia===
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A [[Roy Morgan Research]] survey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.
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===Canada===
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As in the United Kingdom and the United States, Indian cuisine is widely available in [[Canada]], especially in the cities of [[Toronto]], [[Vancouver]], and [[Ottawa]] where the majority of Canadians of [[Asian Canadian|South Asian heritage]] live.
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===China===
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]].
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===Middle East===
The Indian culinary scene in the [[Middle East]] has been influenced greatly by the large [[Non-resident Indian and person of Indian origin|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,< is an example.
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The large influx of Indian expatriates into Middle Eastern countries during the 1970s and 1980s led to a boom in Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines.
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===Nepal===
Indian cuisine is available in the streets of Nepalese cities, including [[Kathmandu]] and [[Janakpur]].
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===Southeast Asia===
[[File:Komala's Restaurant, Serangoon Road, Singapore - 20060827.jpg|thumb|An Indian restaurant in [[Singapore]]]]
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Other cuisines which borrow inspiration from Indian cooking styles include [[Cambodian cuisine|Cambodian]], [[Lao cuisine|Lao]], [[Filipino cuisine|Filipino]], [[Vietnamese cuisine|Vietnamese]], [[Indonesian cuisine|Indonesian]], [[Thai cuisine|Thai]], and [[Burmese cuisine|Burmese]] cuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.
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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 and also enjoys popularity in [[Singapore]]. There are numerous North and South Indian restaurants in Singapore, mostly in [[Little India, Singapore|Little India]].
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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.
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===United Kingdom===
[[File:Chicken Tikka Masala.jpg|thumb|''Chicken tikka masala'', a modified version of Indian ''chicken tikka'', has been called "a true British [[national dish]]."|221x221px]]
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The UK's first Indian restaurant, the [[Hindoostanee Coffee House]], opened in 1810. By 2003, there were as many as 10,000 restaurants serving Indian cuisine in [[England]] and [[Wales]] alone. According to [[United Kingdom|Britain]]'s [[Food Standards Agency]], the Indian food industry in the United Kingdom is worth 3.2 billion [[Pound sterling|pounds]], accounts for two-thirds of all eating out in the country, and serves about 2.5 million customers every week.
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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."
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=== Ireland ===
Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, now [[O'Connell Street]], in Dublin. Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland.
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===United States===
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. There are numerous Indian restaurants across the US, which vary based on regional culture and climate. [[North India]]n and [[South India]]n cuisines are especially well represented. Most Indian restaurants in the United States serve [[Americanization|Americanized]] versions of North Indian food, which is generally less spicy than its Indian equivalents.
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At sit-down restaurants with [[North Indian cuisine]] (the most common), complimentary ''[[papadum]]'' is served with three dipping sauces—typically ''hari chutney'' (mint and cilantro), ''imli chutney'' (taramind), and a spicy red chili or onion ''[[chutney]]''—in place of European-style bread before the meal.
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==See also==
{{Portal|India|Food}}
{{div col|colwidth=30em}}
* [[Buddhist vegetarianism]]
* [[Diet in Hinduism]]
* [[Diet in Sikhism]]
* [[Jain vegetarianism]]
* [[Indian bread]]
* [[Indian Chinese cuisine]]
* [[Indian tea culture]]
* [[Indian bread]]
* [[List of Indian dishes]]
* [[List of Indian pickles]]
* [[List of snack foods from the Indian subcontinent]]
* [[List of Indian soups and stews]]
* [[List of plants used in Indian cuisine]]
* [[North East Indian cuisine]]
* [[South Asian pickle]]
* [[South Indian cuisine]]
* [[Street food of Chennai]]
* [[Street food of Mumbai]]
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==Bibliography==
* [[Pat Chapman]]. ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007)
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==External links==
{{Commons+cat|Cuisine of India|Cuisine of India}}
{{Cookbook|Cuisine of India}}
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* {{curlie|Home/Cooking/World_Cuisines/Asian/Indian/|Indian cuisine}}
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{{Cuisine of India}}
{{Indian bread}}
{{Asian topic|| cuisine}}
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{{cuisine}}
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{{二次利用/ja|date=24 December 2022}}
{{DEFAULTSORT:Indian Cuisine of India}}
[[Category:Indian cuisine| ]]
[[Category:South Asian cuisine]]
[[Category:Vegetarian dishes of India]]