How is INDIAN Cuisine divided regionally?

How is INDIAN Cuisine divided regionally?

According to my perception and my research...some true facts..

Come to the journey of Great Indian cuisines , It is not just easy to bring Indian regional cuisines in one single pos.

I have tried to bring as much i could, enjoy the culinary journey of India.

Let us divide the India by EAST , WEST, NORTH AND SOUTH

East India

courtesy :- Google Maps

courtesy :- Google Maps

Bengali cuisine

Reference content :- wikepedia

“ Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian states of Tripura, Barak Valley of Assam and West Bengal and the independent country of Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, its confectioneries and desserts.

It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure with similar traditions found in French and Italian cuisine, as well as the kaiseki ryori of Japanese cuisine.

Bengalis also excel in the cooking of vegetables. They prepare a variety of the imaginative dishes using the many types of vegetables that grow here year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice cooker. “

Reference content :- wikepedia

Macher Jhol ( Fish in Gravy).

Macher Jhol- A traditional Bengali meal in India called, Macher Jhol (Literally translated to Fish in Gravy).

Rasgulla

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings

Mishti doi

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Mishti doi is a fermented sweet doi originating from the Ben

gal region of the Indian subcontinent; and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley and in Bangladesh. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation

Sandesh

Sandesh is a dessert, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.

North Eastern India

courtesy :- Google Maps

courtesy :- Google Maps

courtesy :- Google Maps

Assamese cuisine

Reference content :- wikepedia

“ Assamese cuisine is the cuisine of Assam, a state in North-East India.It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered around the main ingredient—rice It is a mixture of different indigenous styles with considerable regional variations and some external influences.

It is characterized by very little use of spices and little cooking over fire but with strong flavors due mainly to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon etc. are very popular. aPreparations are rarely elaborate—the practice of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. “

assamese thali

Masor Tenga - fish dish

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(Cut raw betel nut and leaf)

Cuisine of Arunachal Pradesh

Reference content :- wikepedia

“ Rice beer is a famous beverage of Arunachal Pradesh as an alcoholic drink. There are different varieties of rice beer with different flavours. Thukpa is another traditional dish common among "Monpa" a tribe of Arunachal. The staple food is rice along with fish, meat and lots of green vegetables. Different varieties of rice are available. Lettuce is the most common and preferred vegetable of all, prepared by boiling it with ginger, coriander and green chillies. Boiled rice cakes wrapped in leaves is a famous snack.

Sikkimese cuisine

Sikkimese cuisine is one of the popular cuisines coming from North-East India. Sikkimese are traditionally rice eaters.

Reference content :- wikepedia

• Gya thuk or Thukpa - is a noodle based soup with vegetables or meat.

courtesy :- google images

• Momo - stuffing minced meat, vegetables or cheese in flour dough and then making them into dumplings.

courtesy :- google images

• Phagshapa - is strip of pork fat stewed with radishes and dried chillies.

courtesy :- google images

West India.

West India comprises of the states of Goa, Gujarat, Maharashtra, and the union territories of Daman and Diu and Dadra and Nagar Haveli. States in West India differ greatly in language and culture and levels of economic development. While Gujarat is highly industrialized, Goa and Rajasthan are tourist magnets.O

courtesy :- Google Maps

courtesy :- Google Maps

Gujarati cuisine

Reference content :- wikepedia

“ Gujarati cuisine refers to the cuisine of the Gujaratis from India, who are predominant in western-India. It is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. Staples include homemade pickles, Khichdi (rice and lentil or rice and mung bean daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and daals that are added to a vaghaar, which is a mixture of spices sterilized in hot oil that varies depending on the main ingredient.

Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) under the shade. It is common to add a little sugar or jaggery to some of the sabzi/shaak and daal. The sweet flavour of these dishes is believed to neutralize the slightly salty taste of the water. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, are commonplace. In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with fusions of Western and Gujarati food. A very healthy[citation needed] meal popular in the villages near Saurashtra during the cold winters consists of thick Rotis, termed Bhakhri, made of Wheat flour, garlic chutney, onion pieces and Buttermilk. It is a good[citation needed] source of energy which suits low-income villagers working on their fields in the cold days.

Sweets (desserts) made from such ingredients as local sugar cane, jaggery (a solid made from unrefined cane sugar), milk, almonds, and pistachios were originally served at weddings and family occasions as an instant energy booster for relations travelling long distances to attend. These days, sweets to be served as part of a Thali are more typically made from milk, sugar and nuts. "Dry" sweets such as Magas and Ghooghra are typically made around celebrations, such as weddings, or at Diwali. “

Reference content :- wikepedia

courtesy :- google images

Fulka rotli

courtesy :- google images

Fulka rotli, also called Rotli or Chapati, made with whole wheat flour, rolled thin

Khichdi

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Khichdi (Rice & Dal cooked in a porridge style) accompanied with ghee, curd and pickles

Malpuva

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Malpua also known as Amalu in Odisha is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh.

Maharashtrian cuisine

Reference content :- wikepedia

“ Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak,batata wada and "Kande-pohe".

Thali

Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali). Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.

The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice:

Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban areas.

Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural areas.

Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali). “

Reference content :- wikepedia

courtesy :- google images

Mumbai Biriyani

courtesy :- google images

Biryani also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins ... The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi ...

Mumbai fried roti with sheek kebab

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Mumbai street food Chats

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Goan cuisine

Reference content :- wikepedia

“ Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.

Signature dishes of Goa

Seafood

• The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. “

Reference content :- wikepedia

• The Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.

Sarapatel, or Sorpotel,

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Sarapatel, or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai, The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil.

• Vindaloo

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• Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, Australia, and New Zealand. Unrelated to aloo (potato)

Bebik (Bebinca)

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• Bebik (Bebinca) - A pudding traditionally eaten at Christmas Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Indo-Portuguese dessert. Traditional Bebinca has seven layers. The ingredients include plain flour, sugar, ghee, egg yolk, and coconut milk. It is a traditional sweet of Goa

North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indus-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central Asia.

courtesy :- Google Maps

courtesy :- Google Maps

Reference content :- wikepedia

Kashmiri cuisine

“ Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by the Timur from the region of modern Uzbekistan. Subsequently, Kashmir and its food has been strongly influenced by the cuisines of Central Asia, Persia, Middle East and Afghanistan.

The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that have spread from the Baltistan region of Pakistan-administered Kashmir.

An equal emphasis is laid on vegetarian and non-vegetarian dishes, although a bias for non-vegetarian dishes certainly exists - Pandits, a knowledge based community, having origins in a collective multi caste based scholar society, including Brahmins. Kashmiri Pandit is a community, not a caste. The philosophy of Kashmir Shaivism does not promote caste, it welcome all peoples into its philosophy group. Nund Rishi and Lalleshwari, the patron saints of Kashmir, have been vegetarians and loved nature in all its forms. “

Famous dishes from Kashmir

kashmiri pulao

courtesy :- google images

kashmiri pulao recipe with step by step photos. It is a very easy simple pulao garnished with nuts, raisins and fresh fruits like pomegranate, apple and other fruits Kashmiri Pulao is a delicious rice preparation where rice is cooked in milk and is loaded with dry fruits and fruits. a traditional Kashmiri Pulao recipe in the post where the rice is cooked with mutton stock and spices.

Kashmiri Naa

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Kashmiri Naan is one of the most favorite and famous recipe of Kashmiri cuisine which is mostly served as a breakfast item or usually served at any time whenever you want to eat along with a tea or with Kashmiri tea. This Kashmiri Naan recipe is so easy to make and comes out with a delicious taste.

Rogan josh - Rogan josh (spicy lamb curry)

courtesy :- google images

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt. After initial braising, the dish may be finished using the dampokhtak slow cooking technique.

Sheer Chai

Reference content :- wikepedia

“ Kashmiris are heavy tea drinkers. The most popular drink is a pinkish coloured salted tea called "sheer chai," also known as "nun chai." It is made with black tea, milk, salt and bicarbonate of soda. The peculiar colour of the tea is a result of its unique method of preparation and the addition of soda. This salted tea is very much like the salted tea prevalent in various parts of India.

Sheer chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from the Sufi (bakers). Often, this tea is served in a large Samovars. “

Punjabi cuisine

Reference content :- wikepedia

“ Punjabi cuisine) is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream with home cooking concentrating on mainly upon preparations with Whole Wheat, rice and other ingredients flavored with masala. Roh Di Kheer, is cooked using rice.

Rice is cooked for a long time in sugar cane juice. Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. · There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger.

Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab. “

Reference content :- wikepedia

signature dishes of Punjab

Tandoor dishes

courtesy :- google images

Tandoori Vegetarian Starters. Alu Tikki. Mashed potato patty filled with cottage cheese, green peas and gram daal, cooked on a hot plate. Noor-eh-elahI. Assorted pakoras. Paneer Pakoras. Vegetable Combo Platter. Tandoori Gobhi. Cheese Kebab. Tandoori Mushrooms.

courtesy :- google images

Tandoori Starters Non Veg. Tandoori Chicken Tikka. Achaari Chicken Tikka. Pudina Chicken. Tandoori Chicken.

• Tandoori Starters Vegetarian. Paneer Tikka Achaari. Tandoori Chat. Tandoori Aloo Tikka. Tandoori Aloo Stuffed.
• Speciality Veg. Vegetable Jalferezi. Bhindi Do Piyazza. Aloo Jeera. Baigan Bharta.

courtesy :- google images

Sarson Da Saag (a dish prepared from green mustard leaves and stem with Makki Roti (bread made by corn flour)

Rajasthan Cuisine

Reference content :- wikepedia

“

Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.

Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food.

It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner.Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food “of the Marwari people. “

Reference content :- wikepedia

Signature dishes from Rajasthan

Rajasthan thali

Dal baati

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Dal baati is an Indian dish of dal and baati. It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh. Dal is prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours.

• Laal Maas (meat in red chillies curry)

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Laal maans (Hindi: लाल मांस; lit. "red mutton") is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies.

Cuisine of Uttar Pradesh

Reference content :- wikepedia

“ Cuisine of Uttar Pradesh is from the state of Uttar Pradesh located in Central-South Asia and Northern India), and the cooking patterns of the state are similar to those of Central Asia, the Middle East, Pakistan and the rest of Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes. Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron.

Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes. The samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region. Mughlai cuisine is also integral to Western and Central Uttar Pradesh's cuisine“

Reference content :- wikepedia

Popular dishes from Uttar Pradesh

Murg Mussallam

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Murg Mussallam (whole chicken with variety of spices) Murgh musallam is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli

Palak Paneer

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Palak paneer is a vegetarian dish originating from the Indian subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices.

Lassi

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Lassi is a popular traditional dahi-based drink that originated in the Indian subcontinent. Lassi is a blend of yoghurt, water, spices and sometimes fruit. Namkeen lassi is similar to doogh, while sweet and mango lassis are like milkshakes. Bhang lassi is infused with the drug cannabis in the form of bhang.

courtesy :- Google Maps

courtesy :- Google Maps

Cuisine of Karnataka

Reference content :- wikepedia

“ The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known.

Signature dishes from Karnataka

Bisi bele bath

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Akki rotti is a rice-based breakfast item unique to the state of Karnataka, India. Akki rotti means "rice bread" in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft

Ragi Mudde, Ragi Sangati or kali and colloquially simply referred to as either 'Mudde' or 'Hittu' - i.e. flour; is a wholesome meal in the state of Karnataka and the Rayalaseema region in Andhra Pradesh. It is mainly popular with the rural folk of Karnataka.

Mysore masala Dosa

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The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice. Mysore masala dosa has a red chutney made from red chillies, onion, and garlic applied to the inside of the dosa before placing the potato stuffing on top of it.

·Cuisine of Kerala

Reference content :- wikepedia

“The cuisine of Kerala) is linked in all its richness to the history, geography, demography and culture of the land.·Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala).

Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient.

Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food.

Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food. “

Signature dishes from Kerala

Reference content :- wikepedia

Onasadya

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Onasadya as it is called is a spread where one indulges responsibly. Onasadya, always eaten by hand, typically comprises 25 to 30 items and balances the six fundamental flavours — sweet, sour, salty, bitter, pungent and astringent — among them.

Sadya is served in a very unique way. The banana leaf is placed before a person so that its narrow part always points to the left side. Sadya is served from the top left corner of the leaf, on which is placed in order, a small yellow banana, sarkara upperi, Upperi and papad.

Puttu

Puttu, or pittu, is a breakfast dish eaten in Kerala, parts of Karnataka, and Sri Lanka. Puttu means "portioned" in Malayalam. It is made of steamed cylinders of ground rice layered with coconut, often with a sweet or savory filling on the inside.

Idiyappam

The Idiyappam is a rice noodle dish originating from South India It consists of rice flour pressed into noodle form and then steamed.

Appam

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Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. It is a common food in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner

Karimeen Pollichathu

Karimeen Pollichathu Recipe (Pearl Spot with Spices Smoked in Banana Leaf)

... Karimeen Pollichathu is a much revered delicacy of the region for two reasons; one for the fish itself and the second, for its unique style of preparation.You can easily prepare this recipe at home in under 30 minutes with simple ingredients like pearl spot fish, curry leaves, lime juice, onions, garlic, ginger and some spices.

thalacheri biriyani

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Thalassery Cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, that has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. Thalassery is known for its biriyani

Hyderabadi cuisine

Reference content :- wikepedia

“

Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad. Hyderabad, a city created by the Sultan's of Golconda, has developed its own cuisine over the centuries.It is heavily influenced by Turkish (Biryani), Arabic (Haleem), Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.

Hyderabadi Cuisine could be found in the kitchens not just in Hyderabad city, but areas belonging to the former Hyderabad State that includes Telangana region, Marathwada region and Hyderabad Karanataka region. Hyderabadi Cuisine also contains city specific specialities like Aurangabad (Naan Qalia), Gulbarga (Tahari), Bidar(Kalyani Biryani) etc. The cuisine is special because of the use ingredients that are carefully chosen and cooked to the right degree and time.

Utmost attention is given to picking the right kind of spices, meat, rice etc. Therefore, an addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the presence of dry coconut and tamarind in its cuisine.Traditional utensils made of copper, brass, earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the Dum Pukht method used in Awadhi cuisine.

Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods.The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. Nawab Mehboob Alam Khan is a foremost expert on the Hyderabadi cuisine. “

Reference content :- wikepedia

signature dished of Andhra

Hyderabadi Biryani

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Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.

The Nizams served some 26 varieties of Biryanis for their guests.

Haleem

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Haleem is a type of stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils.

Pesarattu

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Green Gram Dosa - Pesarattu, pesara attu, pesara dosa, or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram batter, but, unlike dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh.

Baghara baingan

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• Baghara baingan Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.

Sheer korma

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• Sheer korma - Vermicelli Pudding - Sheer means Milk and Korma is a dry date fruit, is a celebration special dessert, specially made on the Ramzan day.

Tamil cuisine

Reference content :- wikepedia

“ Tamil Nadu is famous for its hospitality and 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 vegetarian, as well as non-vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavourings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater. Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent. Rice is the chief staple as with the rest of South India, and unlike their northern counterparts, the people of South India regard wheat-based breads of any kind as a poor diet. On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience.

The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A typical tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd. Because of modernization, urbanization, cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made.

A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet-style. Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged. “

signature dishes of Tamilnadu

courtesy :- google images

1. Dosa - Rice crepe
2. Pongal - Dal and Lentil Mixture
3. Idly - Steamed rice cake
4. Vada - Lentis crispies
5. Kesari - sweet made from rava / sooji
6. Coconut chutney
7. coriander coconut chutney
8. tomato chutney’
9. sambar - lentil stew
10. Filter coffee

Lunch Menu

Meals - Restaurant

courtesy :- google images

A meal (called Saapadu) in a restaurant consists of rice with other typical Tamilian dishes on a Banana leaf.

A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food.

But it also served on a stainless steel tray with a selection of different dishes in small bowls.

Rice is essential to the popular definition of meals. While North Indian thali (meals) consists mainly Indian breads like chapati, roti, paratha, phulka or naan along with rice, Tamil meals (Saapadu) comes mostly with rice.

In North Indian cuisine pooris, chappattis are offered first and the waiter serves the rice later, often in a separate bowl.

Paayasam is usually served at the end as a sweet/dessert to finish the meal.

Finally a banana, beeda, and a glass of juice or lassi will be offered. One can eat the authentic Tamil dishes in a typical restaurant in Tamil Nadu.

A restaurant in other south Indian states like Andhra, Kerala and Karnataka and also those in north India have their own versions of meals native to each state.•

Dindigul Thalappakatti Biriyani

Dindigul Thalappakatti Restaurant is a restaurant chain that operates primarily in the Indian state of Tamil Nadu. The first outlet was opened in 1957 at Dindigul. Since then, it operates over 62 outlets in India, seven of which are overseas. The Thalappakatti restaurants focus on biriyani.

Ayira meen kuzhambu, - fish curry

Favorite flesh and silky taste of Ayira meen kuzhambu, a type of live fresh water fish curry served with hot rice, idli and dosa. Indian Spiny Loach is known as Ayira Meen in Tamil . It is a delicacy in down south TamilNadu. This fish is a very tiny fresh water fish found in paddy fields.

Filter coffee is very popular in and around Chennai (Madras).

Coffee is the most popular beverage. Coffee is a major social institution in Southern Indian Tamil tradition

Its also called the Madras (a) Chennai Filter Coffee and is unique to this part of the world.

They generally use gourmet coffee beans of the premium Peaberry or the less expensive Arabica variety.

The making of filter coffee is like a ritual, as the coffee beans are first roasted and then powdered.

Sometimes they add chicory to enhance the aroma.

They then use a filter set, few scoops of powdered coffee, enough boiling water is added to prepare a very dark liquid called the decoction. A 3/4 mug of hot milk with sugar, a small quantity of decoction is then served in Dabarah/Tumbler set, a unique Coffee cup.

Another popular beverage is strongly brewed tea, found in the thousands of small tea stalls across the state of Tamil Nadu and adjoining areas.

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