INDIAN COOKING

Introduction
Objectives
Philosophy of Indian Food
Pre Ancient Era
Ancient Era
The Great Indian Cuisine – Key Features
Classification of Food Based on Nature
Classification of Food Based on Vargas
Classification of Foods Based on Nutrients
Regional Influences on Indian Food
Indian Regional Cuisine at a glance
South India
North-east
North India
Western India
Eastern India

1.1 INTRODUCTION
Once we think of India we think of food we think of the colour we think of the aromas and textures
that create sensation over our taste buds. India is a diverse country having numerous states and
languages having a multitude of culinary styles to choose from there's one thing special about this
cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes
palatable treat

India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar
all had a middle east connect therefore Central Asia and Mediterranean has played an important role
in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also
been largely affected by the European traditions. Being a British colony the food of certain states have
a keen dominance of the European gastronomy, be it the Anglo Bangle Cuisine or the Portuguese and
French influence over the Indian food.

It is so fine that it generally income passes all the styles of gastronomy discovered till date in one or
the other form it keeps in mind the climatic conditions and the health concerns basic aspects like
colour Aroma texture style of service all enrich our culinary traditions food plays an important role in
all the celebrations and festivals.
Indian cuisine comprise of various regional cuisines which are centuries old. The dishes of India are
largely characterized by wide application of an assortment of spices, herbs, vegetables and fruits. All
the main branches of Indian cuisine include a wide assortment of dishes and cooking techniques. The
cooking styles also vary from region to region, reflecting the extensive demographics of the culturally
diverse subcontinent.

Owing to the variety of the type of soil, climatic conditions and demographic profile of the customers,
these cuisines differ from each other and utilize locally grown spices, herbs, vegetables, and fruits.

Cooking is basically a combination of Art and Science India is enriched with a diverse background and a
historical past and delightful cuisine. Indian cuisine is undoubtedly the composition of the mouthwatering
regional cuisines which have their own identity characteristics and uniqueness in every state of this country.
Every state has their specific cuisine and all these regional cuisines collectively combined together form the
delightful Indian cuisine

Since the ancient times the people of India have been blessed with the refined epicurean senses that have
contributed towards the development of this magnificent cuisine with incredible cooking perspectives and
foundations. No one can remain without being amazed by the magical flavours and the delightness this
cuisine has been blessed with. Mythological beliefs and the traditions have played an important role in the
development of Indian cuisine, but with the invasion of India by the Romans, followed by the Muslims and
then by the French and the British the cookery across India also developed ,making it a typical mix of
diverse cooking styles.

Indian cuisine has a 5000 year old history consisting of various groups, resulting in the mixture of flavors
and diverse local cuisines found in India. The growth of these cuisines has been formed by Hindu and Jain
beliefs, mainly in vegetarianism which is a widespread dietary trend in Indian civilization. There was also
Islamic influence from the time of Mughal and Delhi Sultanate rule, and Persian exchanges on North Indian
and Deccan cookery. Indian cuisine has been and is still developing,due to the nation‟s cultural exchanges
with other societies. Historical incidents such as overseas invasions, trades and colonial system have also
played an important role in influencing eating habits. For example, potato, which is a staple food in the
North Indian cuisine was introduced in India by the Portuguese.

OBJECTIVES
After reading this unit the learner will understand:
 Philosophy of Indian Food
 Key features of Indian Cuisine
 Classification of Food Based on Nature
 Classification of Food Based on Vargas
 Classification of Foods Based on Nutrients
 Regional Influences on Indian Food
 Indian Regional Cuisine

PHILOSOPHY OF INDIAN FOOD

Since the ancient times the people of India have been blessed with the refined epicurean senses that have
contributed towards the development of this magnificent cuisine with incredible cooking perspectives
and foundations. No one can remain without being amazed by the magical flavours and the delightness
this cuisine has been blessed with.
An era is a specific time span marked by distinct features characteristics and events that have resulted in
the modifications of the society from a particular point on event. An era may be referred as a longer
interval of time or period which when put into a calendar system may also be referred as a calendar era.
In the Prehistoric Times the era in context of Indian Culture were known as „yugas‟.

The Pre Ancient Era

Based on the various references on what man used to eat the fruits appear to have been his main food
during the early phase of stone age period with the passage of time meet began to feature in the mail of
the early homo stabilis. During the early stone age man used to hunt animals and the consumption of
meat increased rapidly in his meals. Around 10000 BC the agriculture started and this reduced his
dependence on hunting of the animals for food about 250000 years ago in the second phase of the stone
age man used tools like heavy clubs syllabus and access to kill these animals which have been un earthed
from various sites in India.During the middle stone age tools like pointed stones Axes, spears, knives
clearly indicate that meat was a part of the major meal.

During the new stone age these tools what more polished and refined they have been found across the
country and indicate that meet was an indispensable part of the diet. it is generally assumed that with
the discovery of Fire around 1.4 million years ago the for some the for give the and And the Roasting of
the meat would have occurred unintentionally due to the forest fires it is also generally assume that in the
early ages the method used for cooking was only roasting. It is also believed that about 7000 years back
the clay boiling pot was discovered and around 3000 BC with the advent of the metal age man started
cultivation and started growing his own food that led to the development of the society.

The Ancient Era

During the ancient era which is considered to be a period from 2500 BC to 35080 Indus Valley Civilization
flourished for 8000 years which is also considered to be amongst one of the earliest known civilization of
South Asia during to the bronze age cultures in the Indus valley civilization various fruits and dates where
common and several wild animals where treated as food at least 4 varieties of wheat and Barley where
raised as the major died pulses like Peas chana and Bengal gram also find a place in the references it is also
seen that sesame seeds and rice where also commonly used the presence of mass storage arrangements of
food grains clear that cereals and pulses would have been used in abundance flat metal and clay plates
have been found in plenty at the Harappan sites suggesting that there is a party would have been a
common dish. The recovery of boiling points also indicates that the food must have been cooked by
boiling method on the earthen oven also known as chulhas.

Indian cooking traditions may be traced back to about 4000 years back with the evolve of culture and with
the change of significant geographical boundaries which led to the development of the sub Continental
cuisine. some Historians believe that Ayurvedic tradition of cooking which was based on the Holistic
approach to cooking originated during this error this laid the foundation of the concept that every food
which is eaten buy a human effects both the body and the mind therefore the food should be pure fresh and
balanced.

During this era only the country was invaded by the Aryans and the natives also termed as dravidians had to
shift to the southern parts of India during this time the cuisine was largely vegetarian and Vedas and other
religious texts like Ramayan and Mahabharat came into existence. The caste system was developed and the
division of food was also done according to the work culture of these castes.

THE GREAT INDIAN CUISINE: KEY FEATURES

Food is a substance which helps us to satisfy our appetite. It also helps us to meet basic body needs and
supplies energy to the various parts of the body.The food c a n be classified on the basis of nature,
on the basis of class (v a r g a s ) and on the basis of nutrients.

Classification of Food Based on Nature

Food can be categorised into 2 parts the Satvik food, Tamsik food, and Rajsik food. Satvik is something
that creates a harmony with the realisation of inner self and helps in developing synergy with the divine.
The satvik foods are easy to digest and support spirituality; they come with purity and prolongs life by
giving strength health and happiness. Prime examples include fruits juices oils jiggery, Honey vegetable
dry fruits spices etc.

Whereas tamsik food consists of toxic energies and is harmful for the body and the mind. these foods are
cold stale resulting in a slow digestion sluggishness and are not at all good for health stale, tasteless and
decomposed food which are putrid in nature come under this category examples include alcohol
fermented foods pork, beef and non scaly fish.

Rajsik food Rakshak foods are bitter sour salty pungent dry and have a burning effect. They make a
person restless. The food may be fresh but is very heavy and causes distress misery and disease. It may
contain a little bit more oil and is heavily spiced as compared to the satwik foods.

CLASSIFICATION OF FOOD BASED ON VARGAS:

Food materials were classified on the basis of various classes also known as vargas. The food was
Classified on the basis of of how the food was cultivated.

Anna: Foods that we are grown using flow like rice wheat Barley and lentils were termed anna.

Phala: Food items that grow without cultivation like wild grains, Vegetables and fruits.

Apart from this food materials were classified into various vargas which match reasonably close to the
divisions in use today.

Payovarga (Milk Products) Mamsavarga( Animal Meats)

Madhyavarga( Alcoholic Beverages) Sukhadhanya (Cereals)
Samidhanya (Pulses) Shakna (Vegetables)
Phala (Fruit) Supyam( Spices)

CLASSIFICATION OF FOODS BASED ON NUTRIENTS

Food provides us with six essential nutrients which include Carbohydrates, proteins, fats, vitamins,
minerals and water. Therefore on the basis of the nutrients food can be classified as follows:

Carbohydrates : Includes cereals, starchy roots, tubers etc

Protein : Includes pulses legumes, nuts, eggs, milk, meat and fish based products.

Fat : Includes Butter, cream, oils, seafood, oilseeds

Minerals : It includes calcium, phosphorous, Sodium, Chloride,
Potassium, Iron, Iodine
Vitamins :
Vitamin A : Offal, fish based oils and fats,, dairy products, green leafy
vegetables
Vitamin D : Fats obtained from fish, cod liver oil, seafood, dairy
products and sunshine
Vitamin E : Oils, Fats, green leafy vegetables, liver, tomatoes, nuts and Oil seeds.
 Vitamin K : It includes chlorophyll which is found in green vegetables, Legumes,
cucumber, peas, oils and fats.
Vitamin B : It includes vitamin B1 or thiamine sources are Husk, bran of Whole grains,
legumes, sunflower, fish and ham , Vitamin B2 (Riboflavin) sources areDairy
products, egg, fish, chicken , Vitamin B3 (Niacin) sources are sunflower seeds,
seafood, mushrooms, Vitamin B5 (Pentothenic acid)sources are dairy
products, fish egg, Vitamin B6 (Pyridoxine)dairy products, meats, seafood,
poultry, potato and bananas. Vitamin B7 ( Biotin) sources are cooked eggs,
liver, fish egg peanut, whole grains,Vitamin B12 (Cyanocobalamin) sources
are meat products, poultry and chickpeas, Vitamin C (Ascorbic acid) sources
include citrus foods like lemon,sweet lime orange etc.

REGIONAL INFLUENCES ON INDIAN FOODS

India happens to be a land of diversity. Spreading form Bengal and North Eastern states on the east to
states of Rajasthan and Gujrat in the west and from Kashmir in the north to Kerala and Tamilnadu in
the south it offers a plethora of dishes, each having a distinct taste, colour and texture. The food
changes after every few kilometers. A land where people of several religions, creeds and casts reside
to be a unified nation, with each caste possessing its distinct cooking style.

Indian masala blends have also influenced the other cuisine of the world due to the finest blend of
spices grown here in India. Staple foods of Indian cuisine include cereals like wheat, barley, maize
rice and corn. A wide variety of lentils like chana, moong, masoor, toor, urad etc are a part of the
daily diet. Lentils may be used whole, or split. Split lentils, or dal, are used comprehensively. Some
pulses, such as Kabuli chana, Rajma, lobiya are very common in the northern regions.

Use of oils and fats as cooking mediums is also diverse. For example Desi ghee, is used frequently,
though the consumption has decreased significantly due to the high cost. Peanut oil is used in Andhra
and Maharastra regions. Mustard oil in north and northeastern states of the country. Coconut oil is
used widely along the western coast, especially in Kerala and Tamilnadu. While gingely oil is
common in the south as it imparts a aromatic nutty aroma to food. In recent times, sunflower and
soybean oils have also become popular. Hydrogenated vegetable oil, also known as Vanaspati ghee,
is yet another popular cooking medium.

Indian Regional Cuisine at a Glance

According to oxford dictionary, word cuisine means, „A style or method of cooking, especially as
characteristic of a particular country, region, or establishment‟. Regional cuisine is based upon
national, state or local regions. It may vary based upon food ingredients availability, varying climates,
cooking traditions and practices, and cultural differences. The Indian regional cuisine is studied in
following sections:

1. South India
a. Andaman and Nicobar Islands
b. Andhra Pradesh/ Telangana
c. Hyderabadi.
d. Goa
e. Karnataka
f. Kerala
g. Lakshadweep
h. Daman and Diu
i. Pondicherry
j. Tamilnadu

2. North East
a. Arunachal Pradesh
b. Assam
c. Manipur
d. Meghalaya
e. Mizoram
f. Nagaland
g. Sikkim
h. Tripura

1. North India
a. Jammu & Kashmir
b. Himachal Pradesh
c. Punjab
d. Haryana
e. Rajasthan
f. Uttar Pradesh
g. Madhya Pradesh
h. Uttarakhand

2. Western India
a. Gujarat
b. Maharashtra

3. Eastern India
a. Bengal
b. Orissa
c. Bihar
d. Chhattisgarh

South India

Andaman and Nicobar Islands: Seafood plays an important role in the cookery of Andaman and Nicobar
Islands, which are primarily colonized by the local inhabitants. In the past times they had brief contact with
the exterior world. Raw fish and fresh fruits have been served here as their staple food since the old times,
but with the cultural exchanges with other parts of India, the cuisine has diversified to a major extent .

Andhra Pradesh/ Telangana: The gastronomy of this region is frequently referred to as Telugu and
Hyderabadi cuisine. Rice is the staple ingredient and is usually eaten with an assortment of curries and
soups. Even though most of the population is vegetarian, people residing in the coastal areas are advent
seafood admirers. Use of green chilli, coconut and tamarind is high.

Andhra Food is known for the plentiful application of spices and chilies. Pickles are frequently used and
Curd preparations are used to reduce the effect the spiciness of the food. Vegetarian food, and is normally
 served during breakfast and lunch. Breakfast dishes like Dosa, Vada may have origins from Udipi,
Karnataka cuisines but are flavoured by spices of Andhra Pradesh.
Hyderabadi Cuisine is popular for its succulent meat preprations and is a blend of the traditional cuisine of
Andhra Pradesh and the Moghlai cuisine.Hyderabadi Biryani is popular for its excellent flavor and is a
result of the Persian style of gastronomy.

Goa: Goan cuisine is a blend of Hindu genesis, Portuguese colonialism, and the modern gastronomy. Goan
Saraswat Brahmin and Daivajna Brahmins are passionate non vegetarian food lovers, whereas Brahmins
belonging to Pancha Dravida are strictly vegetarian. Seafood, coconut milk and rice are main ingredients of
popular Goan delicacies. There is a high consumption of fiery spices, which are ground and used as pastes
to flavor the gravies and curries. The region has a tropical climate, and the spices and flavors are strong.
Use of Kokum is common. The cuisine is generally seafood based with staple foods being the rice and fish.
Popular fish delicacies include Kingfish (Vison or Visvan), followed by pomfret, shark, tuna and mackerel.
Popular shellfish include lobster, crabs, tiger prawns, prawns, mussels and squid.

Karnataka: The gastronomy of Karnataka is a blend of many vegetarian and non- vegetarian
mouthwatering delicacies. The cuisine has a significant influence of the food habits of the bordering South
Indian states, as well as Maharashtra and Goa. The raw banana preparations are very popular. Some
characteristic dishes include R a g i mudde, Bisi bele bath, Saaru, Jolada rotti, Ragi rotti , Chapati, Huli,
Akki rotti, Vangi Bath, Kesari Bath , Khara Bath, Davanagere Benne Dosa, and Uppittu. Masala Dosa ,
Mysore Masala Dosa, Plain and Rave Idli, and Maddur Vade are popular in South Karnataka.
Coorg region is famous for its spicy pork curries whereas coastal Karnataka is popular for seafood
specialities. Mysore Pak, Chiroti, Dharwad pedha are popular sweets. A typical Kannadiga Oota
(Kannadiga meal) consists of the following dishes in the order specified and is served on a banana leaf:
Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert, Thovve, Chitranna, Rice and Ghee. The coastal
area of Mangalore and Udupi has a slightly different gastronomy with widespread use of coconut in curries
and liking towards sea food. Some common Mangalore specialities are kori rotti , pathrode, neer dosa,
pundi, goli baje , basale (type of spinach) , tendli kaju, kashi halva, etc.

Kerala: The cuisine of Kerala is a blend of the traditional and the foreign food suitably modified to satisft
the kerala palate. Coconuts grows plenty in Kerala, and as a result, grated coconut and coconut milk are
extensively used in gravies and curries as a thickening and flavouring agent. The long coastline, several
rivers and backwater networks provide an assortment of sea food. Rice is grown in profusion. Spices such
as black pepper, cardamom, cinnamon and cloves play a pivotal role in the kerala gastronomy. Kerala
cuisine has a huge number of both vegetarian and non-vegetarian delicacies prepared using fish, poultry and
meat. Rice and fish along with a number of vegetables is the staple food in most Kerala households. Kerala
also possesses a variety of breakfast dishes like idli, dosa, puttu, pathiri, appam and idiyappam.

Lakshadweep: The culinary influence of Kerala is evident in the cooking of Lakshadweep. Since the island
has a close closeness with Kerala, the cuisines reflects the taste of Kerala food. The local food of
Lakshadweep primarily comprises of coconut and sea fish. Coconut water is the most popular drink.

Daman and Diu: Daman and Diu is a former Portuguese colony. The food is primarily influenced by
Gujarati cuisine. Portuguese food are commonly available and the cuisine
has somehow evolved as a blend of the two. Liquor consumption is not a taboo and is a common practice in
society.

Pondicherry: Pondicherry is a union territory of the Republic of India and was a French colony during the
pre independence era. The French left a profound impact on the lifestyle of the natives of Pondicherry, and
food was largely influenced. The French and the Indo style have given birth to an pioneering taste. The
 influence of the adjoining areas like Tamil Nadu, Andhra Pradesh and Kerala is also visible on the
gastronomy.Popular foods in Pondicherry include Coconut Curry, Tandoori Potato, Podanlangkai, Assad,
Curried Vegetables, Stuffed Cabbage, Baked Beans etc.

Tamil Nadu: The food of Tamil Nadu is characterized by rice, legumes and lentils, its discrete aroma and
flavour achieved by the unification of spices including curry leaves, tamarind, ginger, garlic, chili, pepper,
nutmeg, cinnamon, cloves, cardamom, coriander, cumin, coconut and rosewater. The word "curry" is
originating from the Tamil word 'kari' which literally means an accompaniment to the main course. Rice and
legumes play an significant role in Tamil cuisine. Lentils are also used widely, either accompanying the rice
preparations, or in the form of independent delicacies. Vegetables and dairy products are necessary side
dishes. Tamil Nadu is famous for its spicy non vegetarian dishes, which come under the Chettinad region.

North East

Arunachal Pradesh: The staple food of Arunachal Pradesh is rice, moreover meat, fish, and the green
vegetables are also polular. Lettuce is a commonly grown vegetable. Boiled rice cakes wrapped in the
leaves are a popular snack item. Thukpa is a noodle based soup popular among the Monpa tribes of
Arunachal Pradesh.

Panta Ilish (traditional dish of Bangladesh) is a customary platter of panta bhat with fried ilish slice, which
is supplemented through the dried fish, lentils, green chillies, pickles, and onion. It is a customary serving
for the Pohela Boishakh celebration.

Assam: The cookery of Assam, which a state in North-East India is a mixture of diverse unique styles A
substantial regional distinction and numerous external influences have played an important role in the
development of this cuisine. Though there is a restricted use of spices in the cuisine, the flavors are
dominant due to the widespread use of exotic herbs, fruits and vegetables. These fruits and vegetables are
used fresh, dried or fermented. Fish, duck and pigeon are widely consumed. Preparations are rarely
elaborate. A traditional Assamese meal begins with a khar, and ends with a tengawhich. The food is
customarily served in bell metal utensils.

Manipur: Manupur isa small north eastern state. Manipuri cuisine is uncomplicated, natural and healthy.
Dishes are characteristically highly spiced dnd chili peppers are commonly used. The staple diet includes
rice, green leafy vegetables and fish. Manipuris frequently cultivate vegetables in their kitchen gardens and
rear fish in small ponds. Umarok is one very popular chili that is widely used in the cuisine and is known by
various names in the other north eastern states, such as the king chili, naga jolokia, ghost chili etc.

Meghalaya: Meghalaya is a North Eeastern state adjoining assam. The staple food of Meghalaya is rice
along with spicy meat and fish preparations. All sort of meat including lamb, pork, beef and game birds is
common. Popular dishes include Ki Kpu, Jadoh, Tung-rymbai and pickled bamboo shoots. Hadia,is a
popular alcoholic drink consumed during major ceremonies and celebrations.

Mizoram: The cuisine of Mizoram is quite similar to the cuisines of other North-Eastern states of India.
The Mizo cuisine is a mixture of the Chinese and the North Indian Gastronomy. The cuisine offers a wide
selection of non-vegetarian delicacies, the dishes are served in the customary traditional way over fresh
banana leaves. Meals are usually mild and simple in flavor, thus retaining the nutritive value of the
preparations. Bai is a popular main course served with rice, prepared by boiling bamboo shoots and
spinach along with pork.

Nagaland: The cookery of Nagaland is acknowledged for its meat based delicacies which are cooked with
 simple and flavorful ingredients like fermented bamboo shoots, soya beans and the enormously hot bhut
jolokia or ghost chili. Dog Meat is extensively consumed and is a delicacy. The natives use minimal oil in
their coking, instead they prefer to ferment, dry out and smoke their meats so that the food remains light.

Sikkim: Sikkim is a northeastern state known for its scenic Himalayan beauty and tribal culture. Sikkim
has its own exclusive food culture. The traditional food is an integral part of the dietary culture of the
natives which mainly comprise of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and
dairy products are consumed in abundance. Depending on the altitudinal variation, finger millet, wheat,
buckwheat, barley, vegetable, potato, soybeans, etc. are cultivated.

Tripura: Tripuri is a state lying in the North Eastern part of India. The native Tripuri people comprise of
the communities of Tipra, Reang, Jamatia, Noatia, Uchoi etc. The people of Tripura have a traditional
culture and cuisine. The people are non- vegetarian, although there is a minority Hindu vegetarian
following. The major ingredient of Tripuris cuisine for non-vegetarian food include pork, chicken, mutton,
turtle, fish, prawns, crabs, and frogs. Thupka is a famous dish of Tripura.

1 North India

Jammu & Kashmir: Also known as Wazwan , The cuisine of Kashmir has evolved over centuries. Right
from Kashmiri Hindus and Buddhists to the incursion by Timur Lung, to the Moghuls and the influence
from the North Indian plains, the cuisine has developed notably.

Both the Hindus and the muslims eat mutton as the major ingredient though the Kashmiri Pandit food does
comprise of onion, & garlic, as it is considered Tamsik( Something that hinders connectivity with the higher
self). The Kashmiri Pandit cuisine usually uses yogurt, oils and spices as such turmeric, Red Chilli powder,
Cumin powder, Ginger powder and Fennel Powder. Many non vegetarian foods are prepared without onion
and ginger garlic, but have a dominant flavour of asafetida and ginger powder and fennel.
Himachal Pradesh: Himachal Pradesh which was once a part of the United Province of
Punjab has a high influence of the Punjabi style of cooking. The daily diet of natives of
Himanchal is related to the rest of north India, and common foods include lentil, broth,
rice, vegetables and bread. Lamband chicken are common non vegetarian delicacies.
Popular Himachali dishes include Pateer, Chouck, Bhagjery and Til ki chutney.

Punjab: The main feature of Punjabi cuisine is diversity range of dishes it offers. The
natives are basically farmers and the food comprises of large amount of ghee, with liberal
amounts of butter and cream concentrating mainly upon preparations based on whole
wheat, rice and other ingredients flavored with masalas. The food is rich with abundance
of fresh green leafy vegetables, pulses legumes and non vegetarian food chiefly
consisting of Lamb, Fish and chicken.

Popular dishes include stuffed parathas, lassi, Mah Di Dal, Saron da saag, makke ki roti.
Tandoor is an essential and concept of Sanjha chulha exists which is a part of the
community cooking.

Haryana: Haryana which was once a part of the United Province of Punjab has a high
influence of the Punjabi style of cooking. The cuisine of Haryana is known for the
widespread use of dairy products. Popular delicacies include Kadhi Pakora, Singri ki
Sabzi, Besan Masala Roti, Churma, Kheer, Bathua Raita, Methi Gajar, and Tamatar
Chutney.

Rajasthan: Rajasthan is known for its palaces, forts and its rich cultural heritage. The
Rajasthani cuisine is majorly influenced by the availability of ingredients cultivated in
this region. Due to the scarcatiy of water the food is generally cooked in milk or ghee,
making it rich and heavily spiced. Gram flour is commonly used in the Marwari food
mainly because of the scarcity of vegetables in this region. Maize, Corn and gram are the
staples. The vegetables aregenerally sun dried in summers and are kept to be used in the
winters. The famous ones include panchkuta and Ker Sangri.

Scarcity of water and fresh green vegetables has effected the cooling styles to a certain
extent therefore making the food rely on the dry pulses, flours dried vegetrables and
ingredients having high shelf life. The food is extremely spicy because of the climatic
conditions as spicy food will increase perspiration making the body cool. Major dishes of
a typical Rajasthani platter shall comprise of Daal-Baati, Tarfini, Raabdi, ghewar, Bail-
Gatte, Panchkoota, Chaavadi, Laapsi, Kadhi and Boondi, and snacks like Bikaneri Bhujia,
Mirchi Bada, Pyaaj Kachori, Dal Kachori, mawa kachori etc.

Uttar Pradesh: The state of Uttar pradesh lies in the northern part of India. Traditionally
the cuisine of Uttar Pradesh comprises of Awadhi, Mughlai and rampuri cuisine. A
common everyday meal is vegetarian with the inclusion of Dal, roti, sabzi and rice as the
essential diet. Fired breads like Pooris and kachoris are relished on special occasions.the
food of Uttar Pradesh is influenced by Mughal (Mughlai cuisine). Chaat, samosa and
pakora, are the common snacks from Uttar Pradesh. Awadhi is popular cuisine
otiginating from this region famous for its non vegetarian delicacies like Kormas, kebabs
and pulaos. The natives of eastern uttarpradesh eat more of rice where as the westen
population consumes more of wheat and grain products.
 Madhya Pradesh: The cuisine in Madhya Pradesh contrast from district to district, with the north and west
largely based around wheat and meat, and the south and east by rice and fish. Gwalior and Indore are
popular for their dairy based preparations. Bhopal is known for the mouth watering meat and fish dishes,
such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh, popularized during the
Nizami rule. One other popular dish in the region is the Dal bafla. Bafla is a steamed and grilled wheat cake
immersed in rich ghee which is eaten with daal. It is followed by sweet ladoos. Another popular dish in
Malwa region is poha, it is mostly a breakfast item served with Jalebi.

The cities of Indore, Ratlam and Ujjain are famous for their savory snacks made from chick-pea flour. Tasty
chaats (snacks), kachoris and samosas are commonly served. During summers, the meals conclude with
fruits such as dusseharis mangoes, melons and watermelons, bananas, papayas and guavas. Popular
beverages include lassi and sugarcane juice. Among the alcoholic beverages drinks prepared from mahua
tree and date palm toddy are popular drinks.

Uttarakhand: Uttarakhand is a mountain state in northern india. Its also known as the land of Gods. The
food is rich and is traditionally cooked over wood fire. The cuisine mainly comprises of food from two
different sub regions Garhwal and Kumaon. Though the basic ingredients of both the cuisines remain the
same, the two are different on some basic aspects like the use of milk in Kumauni cuisine is scarce as cows
from hilly areas do not yield high amount of milk. The people of both Garhwal and Kumaon are fond of
lentil or pulses and „Bhaatt‟ or rice. To overcome the extreme winters they also use Badi (sun-dried Gehat
Dal dumplings) and Mangodi (sun-dried Moong Dal balls) as substitute for vegetables at times. Main dishes
from Uttarakhand include Chainsoo, Kafuli, Jholi, Thechwani, Baadi, etc. The food is quite similar to that
of Uttar Pradesh. They eat rice, pulses, chapatis, vegetable. Tomatoes, onions and spices in abundance.

2 Western India

Gujarat: Gujarati people are predominantly vegetarian. A usual Gujarati Thali would primarily consist of
Roti (Rotli), daal or kadhi, rice, and sabzi/shaak. The cuisine may be sub classified into North Gujarat,
Kathiawad, Kachchh, and South Gujarat which are considered as the four major pillars of Gujarati cuisine.
Majority of Gujarati dishes are typically sweet, salty, and spicy overall. The food habits vary with the
seasonal availability of vegetables. In summers fresh mango pulp(Keri no ras) is an indispensable part of the
meal. The spices used also vary as per the season. Garam masala and its constituent spices are reasonably
used in summers. Customary fasting, with diets limited to milk and dried fruits, and nuts, is a collective
practice. Sesame seeds, peanus, Ginger, Garlic, Khaskhas (Poppy seeds) are the most frequently used
ingredients.

Maharashtra: Maharashtrian food is diverse and covers a wide range of mild to highly spiced dishes.
Bajra, jowar Wheat, rice, lentils, vegetables, and fruit form important part of Maharashtrian diet. Popular
dishes comprise of Modak, puran poli, ukdiche, wada pav and batata wada. Most of the regular dishes are
based on Jowar, Bajri, and Rice. The gastronomy of Maharashtra posesses its own characteristic flavors
and tastes. It can be broadly be divided into two major territories, the coastal and the interior. The region
around the coast of the Arabian Sea is known as Konkan and boasts of its very own Konkani cuisine, which
is a corresponding mixture of Gaud Saraswat Brahmin, Malvani and Goan cuisines. The Vidarbha area has
its own indigenous cuisine famously known as the Varadi cuisine. Just like most of the other states of India,
rice is the staple food in Maharashtra. A huge assortment of vegetables, a variety of fish and coconut are
commonly used. Though Grated coconut forms a major thickening and flavouring base for the dishes,
coconut oil is scarcely used in cooking. Cashew nuts and Peanuts and are widely used in vegetable
preparations and peanut oil acts as the main cooking medium. Another diverse feature of this cuisine is the
use of kokum, which is a deep purple berry having a pleasing sweet and sour taste. During summers a
popular drink known panna is prepared using boiled raw mangoes. Apart from Konkan, the rest of the
Maharashtra uses wheat, jowar, bajra ground nuts and jaggery on a regular basis. A typical Maharashtrian
meal usually comprises of rice and bread along with 'varan' or 'aamtee'.

Eastern India
Bengal: The Bengali cuisine originated from the united province of Bengal and can be divided into the
cuisine of east Bengal and the cuisine of west Bengal. East Bengal became eastern Pakistan and was later
on known as Bangladesh. The cuisine of east Bengal was influenced by the moghlai style of cooking as the
residents were mostly Muslims. The food of west Bengal emphasizes on the use of fish and lentils served
with rice as a staple diet. Bengali cuisine is famous for its subtle flavours, its chhena based confectioneries
and desserts. It is perhaps the only multi-course tradition from India that is similar to French cuisine in
structure. The nature and variety of dishes found in Bengali cooking are exclusive. A Bengali can not resist
the use of fish and common ones include Bekhti, Hilsa, Pomfret, catfish, bass, shad or mullet etc.

Orissa: The gastronomy of Orissa is rich and varied, and relies profoundly on the local ingredients. The
flavors are generally delicate and competently spiced, quite different from the searing curries, which are
typically linked with Indian cuisine. Sea food delicacies like Fish, crabs and the shrimps are very popular
along with non vegetarian products like chicken and mutton. Panch Phoran, which is a mix of cumin,
radhuni/ mustard, fennel, fenugreek and kalonji (nigella) is widely used to temper lentils and vegetables.
Pakhala, an overnight fermented dish which is made from rice, water, and yogurt, is popular in the summer
season in mostly in the country side. People are fond of sweets and no meal is complete without dessert.
Vegetarian meal prepared using no onion and garlic is used as temple Prasad and is a part of the Bramhin
cuisine.

Bihar: The cookery of Bihar is similar to the North Indian cuisine, though it shares some resemblance
with neighboring West Bengal and Orissa. People generally stay away from eating non vegetarian food on
Tuesday, Thursday and Saturday. The locals usually eat boiled rice and daal along with cooked vegetables
for lunch and vegetables with roti for the dinner. Fresh stream fish, chicken and lamb are the popular meats.
Non Vegetarian dishes are normally eaten with boiled rice. Fish curry is popular and is prepared in the
Oriya fashion of cooking fish with a heavy use of mustard. Dairy products, such as yogurt, buttermilk,
butter, ghee are consumed through the year. The region of Champaran is famed for taash which is a grilled
mutton dish. Liquid foods, such as watermelon and sherbet made of flesh of the wood-apple fruit, are
frequently served during the summers. Natives usually eat roti soaked in milk, flattened rice (poha) which
is served with sweet curd. This region is famous for its sattu ka parathas, which are served with spicy
mashed potatoes popularly known as chokha. Another common prepration is alu-bhujia which is prepared
by cooking potatoes in mustard oil along with mild spices, and eaten with roti or rice-daal. The food is often
accompanied with an assortment of Raita and Chutney prepared by grinding green chilli, ginger, garlic and
mustard collectively.

Chattisgarh: Rice is the staple food of Chattisgarh. The tribal’s food includes Red ants, Flying ants,
mushrooms, squirrels, and rats which are considered delicacies. Fish and pork comprise a large part of
Chhatisgarhi cuisine. Pork plays an important role in gastronomy and their rituals as all the major
ceremonies start with the sacrifice of a pig as an offering to the almighty.

List of popular dishes along with the Place of Origin/ Community Cuisine:

Sr
No. State Sample Menu
1 Kashmir Mutton Roghan Josh Karchaman Rajma Gogzi
Plain Rice Pineapple Zarda Pulao
2 Punjab Chicken Masala Palak Paneer Chana Dal Masala Pea Rice
Besan Ke Ladoo
3 Rajasthan Safed Maas Gatta Curry Dal Dhokli Plain Rice
Moong Dal Halwa
4 Moghlai/ Delhi Tandoori chicken Paneer Lababdar Dal Tadka
Pea Pulao Moghlai Paratha Kesari Kheer
5 Gujrat Sali Jardaloo Murgi Ondhiyu
Gujrati Kadhi Plain Rice Methi Thepla Mohan Thal

6 UttarPradesh / Mutton Do Pyaza Navratna Korma Sultani Dal Khumb Biryani

Awadh Sheer Khurma
7 West Bengal Macher Jhaal Aloo posto charchary
Cholar Daal Ghee Bhat Dorbish

8 Kerala Chicken Chettinad Avial

Sambhar Boiled Rice Doodh Pak

9 Hyderabad Methi Murg Baghara Baingan Khatti Dal

Moti Pulao Double Ka Meetha
10 Maharashtra Elaichi Gosht Highly Spiced Chowchow
Amti Coconut Rice Puran Poli Srikhand

GLOSSARY

Satvik Food: The satvik foods are easy to digest and support spirituality; they come with purity and
prolongs life by giving strength health and happiness. Prime examples include fruits juices oils jiggery,
Honey vegetable dry fruits spices etc.

Tamsik Food: Tamsik food consists of toxic energies and is harmful for the body and the mind. these
foods are cold stale resulting in a slow digestion sluggishness and are not at all good for health stale,
tasteless and decomposed food which are putrid in nature come under this category examples include
alcohol fermented foods pork, beef and non-scaly fish.

Rakshak Foods: Rakshak foods are bitter sour salty pungent dry and have a burning effect. They make a
person restless. The food may be fresh but is very heavy and causes distress misery and disease. It may
contain a little bit more oil and is heavily spiced as compared to the satwik foods.

Anna: Foods that we are grown using flow like rice wheat Barley and lentils were termed anna.

Phala: Food items that grow without cultivation like wild grains, Vegetables and fruits.

Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or

establishment.
Regional Cuisine: Regional cuisine is based upon national, state or local regions. It may
vary based upon food ingredients availability, varying climates, cooking traditions and
practices, and cultural differences.