Translations:Kadhi/19/en

Cuisine of India

Regional cuisines

North India	Main article Awadhi Bhojpuri Punjabi Kumauni Mughlai Kashmiri Rajasthani Uttar Pradeshi
South India	Main article Andhra Chettinad Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean Mangalorean Catholic Saraswat
East/ North East India	Bihari Maithil Bengali Assamese Jharkhandi Meghalayan Manipuri Naga Sikkimese Tripuri Arunachali Odia
West India	Goan Gujarati Marathi Agri & Koli Malvani & Konkani Sindhi Parsi
Other	Fast food Anglo-Indian Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian

Ingredients / types of food

Preparation and cooking

Related cuisines

Category

v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Doogh Chaas Chal Chalap Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey

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