1Food of India 'Indian cuisine is known for its large assortment of dishes 'India is quite famous for its

diverse multi cuisine which is reminiscent of unity in diversity 'The staple food in India includes wheat,
rice and pulses with chana being the most important one 'There is an amalgamation of food styles 'Some
are authentic, some are inspired and some are discovered accidentally 'The traditional food of India has
been widely appreciated for its fabulous use of herbs and spices

2Cooking style of different region North Indian Food Staple food crop is wheat. Traditional North Indian
diet would consist of Roti/Parathas, dal & vegetable. North India also uses milk and other dairy products
in their daily diet. South Indian Food Staple diet is rice. Main ingredient used in most dishes is grated
coconut/coconut oil. A meal consists of rice served with piping hot sambhar, vegetables rasam,
curd&pickles, pappadam. Other popular dishes: Dosa, Idli, Vada. Non-vegetarian dishes: sea food.

3Cooking style of different region East Indian Food Rice & fish dominates the main meals Cooking
medium is usually mustard oil Some popular dishes are jhaal muri, macherjhol, thukpa Famous for
sweets made of cheese, viz; sandesh, rosogulla West Indian Food- The western region of India has a wide
range of dishes to offer. The Rajasthani cuisine has less of vegetables because of the desert like
conditions but they have a wide variety of spicy chutneys and pickles. The people in Gujarat add a pinch
of sugar to almost every dish The people of Maharashtra prepare a dish called "puran poli" t a 's famous
throughout the country. Most of the items are steamed and roasted that make it easily digested.

4Regional Cuisine India is a diverse country with many regional cultures, each region has its own food
speciality. The differences can come from a local culture and geographical location whether a region is
close to the sea, desert or the mountains, and economics. Indian cuisine is also seasonal with priority
placed on the use of fresh produce.

5Punjabi Food The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as
non vegetarian dishes The spice content ranges from minimal to pleasant to high Punjabi food is usually
relished by people of all communities Wheat is the staple food of Punjabis; however, they do enjoy
eating rice on festivities and other special occasions In the preparation of Punjabi food, onion, ginger and
garlic are used extensively to enhance the taste of the food Punjabi Breads: Baked in tandoor: tandoori
roti, lachha paratha, naan and kulcha There is another fabulous variety of roti called rumali roti Shallow
Fried: parantha Deep Fried: puri and bhatoora

6Popular Punjabi Dishes Non Vegetarian Butter Chicken Chicken Curry with Tomatoes (Murgha Kari)
Chicken Biryani Chicken Tikkas Fried Garlic Pepper Chicken Amritsari Fish Murgh Musallam Chicken Curry
Tandoori chicken

7Popular Punjabi Dishes Vegetarian Amritsari Aloo Makki ki roti & Sarson ka saag Channa Masala Dal
Makhani Handi Biryani Malai Kofta v/ Sweets Carrot Halwa Gulab Jamoon Kaju Barfi Imarti Jalebis Pinni

8Mughlai Cuisine + Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back
to the times of Mughal Empire + Mughlai food is quite spicy and has a very unique aroma + Mughlai food
is especially preferred in Northern parts of the country + The rich preparation of Mughlai food consisting
of flavored sauces and butter based curries + Mughlai food offers an amazingly delicious variety of food
ranging from hot spicy shorba or soup to ginge based roasted meats to kulfi with rose petals sprinkled on
it

9Popular Mughlai Dishes Chaamp Masala (Lamb Chops Curry) Chicken Biryani Chicken Korma Chole or
Chane Jhinga Malai Curry Kesar Chawal Murgh Achaari Naan (Indian Bread) Paneer Tamatari Seekh
Kebabs & Tikka Tandoori Chicken Legs (Grilled Chicken Drumsticks) Biryani

10Rajasthani Food The cuisine of Rajasthan is primarily vegetarian The spice content is quite high in
comparison to other Indian cuisines + Rajasthanis use ghee for cooking most of the dishes There is an
enormous variety of sweets + Sweet dishes are had before the meal, with the main course and after the
meal unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan. + Self service
concept is considered + Scarcity of water and fresh green veggies hence it is preferred to use milk butter
milk and butter in larger Dried lentils and beans like sangria are used extensively Gram flour is the major
ingredient in the making of a couple of delicacie such as pakodi and gatte ki sabzi

11Popular Rajasthani dishes: Bail-Gatte Balusahi Besan-Chakki Chaavadi Dal-Bati Churma Mawa Kachori
Malpuas Ghevar Raabdi

12Gujarati Food The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The
traditional Gujarati thali mostly encompasses rotli, dal or kadhi, sabzi also known as shaak and rice
People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal
Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines.
Most of the Gujarati dishes are sweet, The staple food of Gujarat consists of homemade pickles, ch aas
(buttermilk), salad, vegetables which are usually steamed ang dal. Gujarati food is more often served on
a silver platter.

13Popular Gujarati Dishes Sweets Basundi Ghari Ghebar or Ghevar Halvasan Keri no ras Malpua
Shrikhand Snacks Dhokla Fafda Ganthia Kachori Khandva Khakhra Muthia

14Bengali Food The staple food of people in Bengal is rice and fish The specialty of Bengali food lies in
the perfect blend of sweet and spicy flavors + Panchphoron, a term used to refer to the five essential
spices: mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed Popular Bengali Sweets
Chumchum Pantua Pitha Rasgulla Sandesh Popular Bengali Snacks Muri JhaI-Muri Moa

15•e •e Kashmiri Food Kashmiri food has evolved over the years. Influenced by the traditional food of
the Kashmiri pundits Taken some of the features of the cooking style adopted in Central Asia, Persia and
Afghanistan. Makes an extensive use of turmeric and yoghurt. Superb preparation and fabulous aromatic
flavor Garlic and onion are not used much Traditional Kashmiri thali consists of Wazwan t which
demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Substantial time
and encompasses near about 36 dishes. Spices mainly used are asafoetida (Hing), saffron, dry ginger,
Saunf & dry fruits
16Popular Kashmiri Dishes Gushtaba Dum Aloo Hak (with Nadeir/Vangan) Nadeir Yakhean Nadier Palak
Razmah dal aanchar Aab Gosht Daniwal Korma Gaad kufta Kabaab Martswangan Korma Rogan Josh
Shami Kabab Tabak Maaz Yakhni

17South Indian Food The cuisine of South India is known for its light, low calorie appetizing dishes. The
cuisine is famous for its wonderful mixing of rice and lentils. Sambhar is a must in the main course.
Coconut chutneys is the most liked. Dals cooked in the South Indian style are also quite different from
that of North Indian preparation. South Indians do not make much use of garam Masala and other dried
spices. However, turmeric, black pepper and cardamom are an exception. South Indians usually prefer
drinking coffee after having their eals. Coconut milk is also quite common in South India.

18Andhra Food Andhra food is the spiciest and the hottest of all the South Indian cuisines. There is a
liberal use of oil, tamarind and chilli powder (Guntur). Though Hyderabad is the capital city of Andhra
Pradesh, its cuisine is absolutely distinct from that of Andhra cuisine. Popular Vegetarian Food:
Pesarattu, gongura, pulihora, avakkai (cut raw mango) pickle Popular Non-vegetarian Food: Kodi
iguru(fry), Kodi pulusu(gravy), Chepa pulusu etc

19Karnataka Food There is a higher percentage of vegetarians in Karnataka; therefore, their cuisine
mainly consists of vegetarian dishes. The food of Karnataka is the mildest of all. + Here, the use of chilli
powder is done sparingly. They make a liberal use of palm sugar or brown sugar. Udupi food forms part
of the cuisine of Karnataka. In Karnataka, lunch is mostly served on a plantain leaf. Popular dishes: Ragi
rotti, Akki rotti, Khara Bisi bele bath, Kesari Bath, Vangi Bath, Saaru, Bath, Davanagere Benne Dosa, Ragi
mudde, and Uppittu. Rava Idli, Mysore Masala Dosa and Medhu Vada are extremely popular. Popular
sweet dishes: Karnataka is well known for its wonderful preparation of Mysore Pak, Dharwad pedha,
Pheni, Chiroti.

20Kerala Food Kerala cuisine mainly consists of coconut based foodstuff Since, Kerala is the chief
exporter of coconut; therefore coconut is used liberally over here + Kerala is a place well known for its
beautiful backwaters and thus, this place is a paradise for seafood lovers There is an abundance of
seafood specialties Popular Vegetarian Food: Aviyal, olan Popular Non-vegetarian Food: Shrimp coconut
curry, fish poriy I

21Tamil Food The cuisine of Tamil Nadu consists of plenty of mouthwatering vegetarian and non
vegetarian dishes. Tamil Nadu has a lot to offer, when it comes to food. Popular Vegetarian Food: Idli,
sambhar, rasam, vada, thayir sadam (yogurt rice), thayir vadai, murukku, kootu, poriyal, uthappam,
appalam and papadum and thayir pachadi Popular Non-vegetarian Food:, Chettinad pepper chicken and
karuvadu kozhumu (dried preserved fish flavored curry