Indian Cuisines The Delicious Dishes
Indian Cuisines:
South Indian Cuisines:
Indian Cuisines are very delicious and seem attractive. South Indians used mainly Rice in their cuisine. The dosas, idlis, vada and uttapams are prepared with Rice flour. These cuisines are quickly digested and are very delicious to eat. These breakfast items are mixed with sambar, rasam, vegetable curries and chutneys and used the Rice to prepare famous Hyderabad Biryani, delicious lemon and curd rice.
In South India, people use Coconut water frequently, and Coffee is trendy in South India, especially Madras coffee in every restaurant in South India. South Indian food is very flavoured coloured contains a nutritional balance, taste and fragrance.
North India food:
North Indian cuisines mainly use dairy products, like milk, paneer, ghee and yoghurt. These are all common ingredients in North Indian food. Chillies, saffron and nuts also influence the cuisines. In North Indian non-vegetarian food was influenced by the Mughal tradition. The North Indians prefer flours-based food like bread, chapatis, rotis, phulkas, puris and naan.
Another popular North Indian snack is Samosa. We can find this cuisine everywhere in North India. Now it is trendy in other parts of India, Central Asia, North America and the Middle East. For these Samosas, prepare masala, add to the boiled potato, round it with a small chapatti and drop it in the hot oil. In some places, instead of potatoes, people use minced meat, cheese and mushrooms.
Popular Snacks:
Popular snacks are Mirchi bada, Buku, bhajia, chaat, kachori, and several varieties. The famous sweets are mithai, gulab jamun, jalebi, pedal, ready gajak, falooda, khaja, ras malai and halwa.
Anyway, the cuisines in India are trendy in foreign countries. Tourists are very eager to eat Indian cuisine when they visit India.
Indian Cuisines:
| Andhra Pradesh | Arunachal Pradesh |
| Momos, Rice Beer and Cherry Wine, | Chinese Cuisine, Pasa fish soup, Apong (Local Beer) |
| Assam | Masor Tenga, Pitha, coarse grains food. |
| Bihar | Litti-Chokha, Sattu Paratha Khaja, Khubi Ka Lai, Anarasa, Tilkut |
| Chandigarh | Lapsi, Bafla, Bhutte ki, Khees, Bhopali Kabab |
| Chattisgarh | Bafauri, Kusli Red Ant Chutney, |
| Delhi | Chaat, Tandoori Chicken Paranthe, Chole Bhature, |
| Goa | Vindaloo, Xacuti, Bibinca, Prawn Balchao |
| Haryana | Rabadi, Bajre ki Khichdi, Cholia, Chaach-Lassi, Kachri ki Sabzi |
| Himachal Pradesh | Sidu, Aktori, Dham Seppu Vadi, Badana, Babru, |
| Jammu & Kashmir | Gustaba, Tabak Maz Dum Aloo, Haak or Karam ka Saag |
| Jharkhand | Thekua, Pua, Pittha Marua-ka-roti |
| Karnataka | Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti |
| Kerala | Puttu-Kadala, Kappa-Meen Kari Sadya Meal, Avial, Malabar Parotha Payasam, Irachi Stew, Karimean Kari |
| Madhya Pradesh | Momos, Rice Beer and Cherry Wine, |
| Maharashtra | Shrikhand, Thalipeeth, Vada Pao, Modak, Pani Puri |
| Manipur | Iromba, Kabok, Chakkouba |
| Meghalaya | Jadoh, Kyat (Local Beer), Bitchi |
| Mizoram | Zu (a special tea) |
| Gujarat | Thepla, Dhokla Khandvi, Handvo, Panki |
| Nagaland | Momos, Rice Beer and , Cherry Wine, |
| Orissa | Fish Orly, Khirmohan, Rasabali, Chhenapodapitha |
| Puducherry | Kadugu yerra, Vendakkai, Patchaddy |
| Punjab | Dal Makhni, Makke di Roti-, Sarson da Saag, Chana Bhature |
| Rajasthan | Dal-Bati-Churma Ker Sangari, Lal Maas, Gatte |
| Sikkim | Momos, Thukpa, Gundruk Phagshapa and Seal Rot |
| Tamil Nadu | Appam, Dosai, Idli, Sambhar, Rasam, Chettinad Chicken Pongal |
| Tripura | Chakhwi, Mwkhwi Muitru |
| Uttrakhand | Aloo ke Gutke, Kaapa, Jhangora (millets) ki , Kheer, Chainsoo |
| Uttar Pradesh | Kabab, Biryanis, Bedmi Aloo Kachori, Banarasi Chaat |
| West Bengal | Rosogulla, Mishti Doi, Bhapa Illish |