South Indian Cuisines:
Indian Cuisines are very delicious and seem attractive. South Indians used mostly the Rice in their cuisine. The dosas, idlis, vada and uttapams prepared with Rice flour. These cuisines easily digested and very delicious to eat. These breakfast items also mixed with sambar, rasam, vegetables curries and chutneys. Used the rice to prepare famous Hyderabad Biryani, delicious lemon rice and curd rice.
In South India people used the Coconut water frequently and Coffee is very popular in South India, especially Madras coffee is very popular in every restaurant in South India. The South Indian food is very flavoured coloured, contain nutritional balance, taste and fragrance.
North India food:
North Indian cuisines prepared mostly using dairy products, like milk, paneer, ghee and yoghurt. These all common ingredients in North Indian food. The cuisines also influenced with chillies, saffron and nuts. In North Indian non-vegetarian food was influenced by the Mughal tradition. The North Indians prefer to eat flours based food like bread, chapatis, rotis, phulkas, puris and naan.
Another North Indian popular snack is Samosa. We can find this cuisine everywhere in North India. Now it is very popular in other parts of India, Central Asia, North America and the Middle East. For these Samosas preparation masala adds to the boiled potato and round it with small size chapatti and drop in the hot oil. In some places instead of potatoes, people using minced meat, cheese and mushrooms.
Mirchi bada, buknu, bhujiya, chaat, kachori and several varieties are the popular snacks. The popular sweets are known as mithai, gulab jamun, jalebi, peda, rewadi gajak, falooda, khaja, ras malai and halwa.
Anyway the cuisines in India are very popular in foreign countries. The tourists are very eager to eat Indian cuisines when they visit India.
|Andhra Pradesh||Hyderabadi Biryani, Ghongura Pickle, Natu Kodi koora|
|Arunachal Paradesh||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||Butter Chicken, Tandoori , Chicken, Mutton Pulao,Shahi Paneer|
|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||Lapsi, Bafla, Bhutte ki , Khees, Bhopali Kabab|
|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|