Extraordinary journey of Indian cuisine
India is the incredible nation with wide cultures and foods, coming to the Cuisine every food in India has its own fragrance and richness .These cuisine has multiple variations like south Indian ,north Indian and east Indian but apart from this every state in India has its unique foods and delicacies.
North Indian cuisine :
North India has extreme climates – summers are hot, and winters are cold. The region includes the following states: Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh, and Madhya Pradesh.There is an abundance of fresh seasonal fruit and vegetable to be had. Its geographical position with relation to the rest of the Sub-continent means that this region of the country has had strong Central Asian influences both in its culture and its food.
Mughlai and Kashmiri styles of cooking are not just prevalent; they are also popular.In comparison to other cuisines of India, North Indian food is richer, where a number of preparations are made in pure desi ghee or doused in fresh cream. (The world-famous Butter Chicken being the perfect case in point). Some of the dishes take long hours to prepare as they involve meticulous steps, but once you take a bite, you know you are in for a gastronomic joyride. And the best part? You also have simple, comfort food such as Dal Tadkaand Rajma-Chawal that hold a favourite spot in most people’s hearts.
North Indians also love dairy, which is clearly evident as no traditional meal is served without chaas, lassi,paneer and milk-based desserts like kheer, kulfi. Yes, talk about desserts and the wide range of irresistible treats are sure to bowl you over. We’re talking hot malpua with decadent rabdi, melt-in-the-mouth makhan malai, kesar flavoured phirni, burfis and more; mostly prepared from reduced milk or cream.
And then with every changing season as new local produce hit the markets, one can indulge in dishes such as makki ki roti with sarson ka saag, chaulai ki saag, kanji made from black carrots, arbi ki sabji, gajar ka halwa, and others. It is not without reason when people say that the North Indians take their food seriously. Every nook and corner here has many delightful treats to offer
Some foods from north Indian cuisine are Chole Bhature, Carrot Halwa, Kashmiri Rogan Josh,Dal Bati, Chaat Varieties, Biryani, Butter Chicken, Kadhai Paneer, Rajma Chawal, Dal Makhni ,chicken kebab ,mutton seekh kebab.
South Indian cuisine:
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Telugu cuisines.All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid.
Kerala cuisine is very diverse, a diversity is best classified on the basis of the various communities. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala’s main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or the oil or milk extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day. Where as Karnataka has a very diverse cuisine. Some of the most popular and traditional south Indian breakfast preparations like idli, vada and masala dosa are believed to have originated in the temple streets of Udupi in KarnatakaKarnataka cuisine includes a wide variety of sweets.
Tamil nadu has rich food culture in its own sense.First are the dishes that necessarily are mixed with rice. The sub-categories under this head are: kuzhambu, sambar, paruppu, rasam, and thayir. There is a great variety of dishes under each sub-category.
East Indian Cuisine :
East India is comprised of the states of West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Orissa. This region is home to beaches and mountains and Cherrapunji, the city with the highest rainfall in the world.
Because of the climate, Eastern India grows a lot of rice! Green vegetables and fruit are also abundant and thus are the recipes using them. People, though, are a balanced mix of vegetarian and non-vegetarian. The geographical location of this region means its food bears the strong influence of Chinese and Mongolian cuisine.
Although East India has three schools of cuisine—Bengali and Assam, the Northeastern states and then Orissa—simple is the keyword for food of this region. Preparation is not elaborate and neither are most of the ingredients. Steaming and frying are popular methods of cooking. In coastal regions fish is the food of choice while further inland pork wins the position on the plate. People of no other region in India can rival the Eastern Indians’ love for sweets and desserts. Some of India’s most popular and world-renowned sweets come from here.
.Some popular dishes are momos (steamed, meat- or vegetable-filled wontons) and Thukpa (a clear soup). Tomato Achaar (tomato pickle), Machcher Jhol (fish curry), and Jhaal-Muri (a spicy snack made with puffed rice and mustard oil) are also commonly seen on menus.