Indian cuisine/ja: Difference between revisions

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

====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).

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

</div>

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]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.]]

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.

''[[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.

''[[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.

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''.

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]]''.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

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]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===Punjab===

{{Main|Punjabi cuisine}}

[[File:Chickentandoori.jpg|thumb|[[Tandoori chicken|''Tandoori'' chicken]] is a popular grilled dish in Punjab.|293x293px]]

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.

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]]''.

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.

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.

Certain dishes exclusive to Punjab, such as ''[[makki di roti]]'' and ''[[sarson da saag]]'', ''[[dal makhani]]'', and others are a favorite of many.

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.

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.

No description of Punjabi cuisine is complete without the myriad of famous desserts, such as ''[[kheer]]'', ''[[gajar ka halwa]]'', ''sooji'' (cream of wheat) ''[[halwa]]'', ''[[rasmalai]]'', ''[[gulab jamun]]'' and ''[[jalebi]]''. Most desserts are ''ghee'' or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins.

Many of the most popular elements of [[Anglo-Indian cuisine]], such as ''tandoori'' foods, ''[[naan]]'', ''[[pakora]]s'' and vegetable dishes with ''[[paneer]]'', are derived from Punjabi styles.

</div>

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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===Rajasthan===

{{Main|Rajasthani cuisine}}

[[File:The delicious Rajasthani food.png|thumb|Rajasthani ''thali'']]

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.

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]]''.

''[[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''.

[[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'',

<div lang="en" dir="ltr" class="mw-content-ltr">

===Sikkim===

{{Main|Sikkimese cuisine}}

[[File:Dal bhat Birethani.jpg|thumb|Nepalese-style ''dal bhat'' is popular in Sikkim.|293x293px]]

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.

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.

Alcoholic drinks are consumed by both men and women. Beef is eaten by [[Bhutias]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===Sindh===

{{Main|Sindhi cuisine}}

{{See also|Sindhis in India}}

[[File:Sindhi Sai Bhaji.JPG|thumb|''Sai bhaji'' is a Sindhi dish.]]

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]].

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.

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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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.

[[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]].

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.

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".

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.

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).

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.

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.

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.

''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''.

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]]).

<div lang="en" dir="ltr" class="mw-content-ltr">

===Telangana===

{{Main|Telangana cuisine}}

{{See|Telugu cuisine|Hyderabadi cuisine}}

[[File:Chickenbiryani.JPG|thumb|''[[Hyderabadi biryani]]'' from Hyderabad]]

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]].

[[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.

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.

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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===Tripura===

{{Main|Tripuri cuisine}}

[[File:Tripuri cusine.jpg|thumb|A Tripuri ''[[thali]]''|259x259px]]

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.

<div lang="en" dir="ltr" class="mw-content-ltr">

===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]]]]

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.

''[[Chaat]]'', ''[[samosa]]'', and ''[[pakora]]'', among the most popular snacks in India, originate from Uttar Pradesh.

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.

[[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.

[[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'']].

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like [[mutton]], ''[[paneer]]'', and rich spices, including [[cardamom]] and [[saffron]].

[[Mughlai cuisine]] is a style of cooking developed in the Indian subcontinent by the [[Wikt:imperial|imperial]] kitchens of the [[Mughal Empire]]. It represents the cooking styles used in [[North India]] (especially [[Uttar Pradesh]]).

<div lang="en" dir="ltr" class="mw-content-ltr">

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.

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.

A Mughlai course is an elaborate [[buffet]] of main course dishes with a variety of [[Side dish|accompaniments]].

<div lang="en" dir="ltr" class="mw-content-ltr">

===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]]]]

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.

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]]''.

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.

Among dressed salads and sauces, ''kheere ka raita'', ''nimbu mooli ka raita'', ''daarim ki khatai'' and ''aam ka fajitha'' are also popular.

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.