Indian cuisine/ja: Difference between revisions

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]]''.

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''.]]

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.

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]].

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]].''

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.

[[File:Kerala Style Prawns Roast.jpg|thumb|Kerala style prawns roast–Kerala being a coastal state has different varieties of sea food preparations]]

[[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.

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.

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.

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.

''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.

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.

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===

The cuisine of [[Lakshadweep]] prominently features seafood and coconut. Local food consists of spicy non-vegetarian and vegetarian dishes.

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.

===Madhya Pradesh===

[[File:Baati.jpg|right|thumb|''Daal bafla'', a popular dish in [[Madhya Pradesh]], [[Rajasthan]], and [[Gujarat]]]]

The cuisine in [[Madhya Pradesh]] varies regionally. Wheat and meat are common in the north and west of the state, while the wetter south and east are dominated by rice and fish. Milk is a common ingredient in [[Gwalior]] and [[Indore]].

The [[street food]] of Indore is 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.

''[[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]]''.

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]]''.

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}}

[[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.

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.

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.

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.

[[Savji]] food from Vidarbha is well known all over Maharashtra.  Savji dishes are very spicy and oily. Savji mutton curries are very famous.

Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, where they are common ingredients. Peanuts and [[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.

''[[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'']].

The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab, and shellfish curries (also called ''mashacha sar'' in the Malwani language) are well known, along with ''kombadi'' (chicken) ''wade'' and mutton prepared Malwani style. ''Mohari'' mutton is also one of the distinct delicacies of Malwani cuisine.

A large variety of fish is available in the region, which include ''[[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).

All these fish are available in dried form, including prawns, which are known as ''sode''. Local curries and ''chatanis'' are also prepared with dried fish.

Different types of rice breads and pancakes add to the variety of Malwani cuisine and include ''tandlachi bhakari'', ''ghawane'', ''amboli'', ''[[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.

''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).

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.

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]].

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.

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

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

The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial). [[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.

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.]]

[[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.

Other common foods in Meghalaya include ''minil songa'' (steamed [[Glutinous rice|sticky rice]]), ''sakkin gata'', and ''[[Momo (dumpling)|momo]]'' dumplings.

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.

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]].

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''.

Traditional homes in Nagaland have external kitchens that serve as [[smokehouse]]s.

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.