India is a diverse country with many regional cultures, each region has its own Food Specialties primarily at regional level, but also at provincial

level. The differences can come from a local culture and geographical location whether a

region is close to the sea or the mountains, and economics. Indian cuisine is also seasonal with

priority placed on the use of fresh produce.

CUISINE OF JAMMU & KASHMIR

Rogan Josh, is a quite popular Kashmiri dish.Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Hindus and Buddhists. Kashmiri Pandit food is also very elaborate, and is an important part of the Pandits' ethnic identity. The food usually uses a lot of yogurt, oils and spices as such turmeric, but avoids onion, garlic, tomatoes, and chicken

Khawa - the Special Green Tea

of Kashmir

Phirni

. Kashmiri Pandit food

Punjabi Cuisine Dal makhani, is a treasured staple

food from Punjab. Rajma Chawal is a popular Punjabi

dish. Punjabi cuisine can be non-

vegetarian or completely vegetarian. People in the area of Amritsar prefer

stuffed parathas and milk products. Dishes such as Mah Di Dal and Saron Da Saag.  Tandoori  food is a Punjabispecialty especially for non-veg dishes.

RAJMA CHAVAL

Butter Chicken

Tandoori Chicken

Gajar Halwa

Rajasthan Cuisine Rajasthani thali. There is a distinctness in the Rajasthani

cuisine which comes from a tradition that is old and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab.

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.

Major dishes of a Rajasthani platter includes Daal-Baati, Tarfini, Raabdi,, Chaavadi,  Kadhi and Boondi

Dal Bati Churma

Laal Maas Ghevar

Cuisine of Uttar Pradesh Uttar Pradeshi thali with Naan

bread, Daal,  Raita, Shahi paneer, and Salad.

Naan is among the most popular Indian breads.

The cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. 

Uttar Pradeshi thali

Naan Mutton Kofta

Peda

West Bengal CuisineA traditional Bengali meal called, Macher Jhol (Literally translated to Fish in Gravy).

West Bengal is famously known as the land of maach (fish) and bhaat (rice)

Luchi, is an unleavened flour bread deep fried in oil, mostly eaten in Orissa and West Bengal.

With an emphasis on fish and lentils served with rice as a staple diet, Bengal's many rivers, ponds and lakes teem with many kinds of freshwater fish that closely resemble catfish, bass, shad.

 Rosogulla

Chingri Malai Curry

Bengali Lamb Curry

 Bengali meal

Cuisine in Karnataka Karnataka food served on a plantain leaf After serving ghee to everyone, one may start

the meal. This is done to ensure that everyone seated has been served all the dishes completely

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. 

The varieties of the Karnataka cuisine has influenced the neighboring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra

 The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka.

rava kesari

Mysore masala dosa

Cusines in Kerala• Kerala cuisine offers a multitude of both vegetarian

and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. 

• Chilies, curry leaves, mustard seeds, tamarind and asafoetida are all frequently used.

• Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.

• Food is traditionally served on a banana leaf and almost every dish has coconut and spices added for flavor, giving its cuisine a sharp pungency that is heightened with the use of tamarind.

• Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains

Pomfret fried fish

appam Beef fry 

Maharashtra cuisine• Batata wada and Ragada in a pani puri a popular snack from Mumbai.

• Maharashtrian cuisine covers a range from being mild to very spicy dishes.

• Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.

• Popular dishes include puran poli and Modak. • The staple dishes of Maharashtrian cuisine are

based on bread and rice. • The cuisine of Maharashtra has its own

distinctive flavors and tastes. • A major portion of Maharashtra, which lies on the

coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani.

Gujarati cuisine• Gujarati cuisine is primarily vegetarian• Dhokla is a popular Gujarati snack.• The typical Gujarati Thali consists

of Roti, 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).

• Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.

• 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.

Dhokla Gujarati Parotta

Basundi

Tamil Nadu cuisines Tamil food is characterized by the use

of rice, legumes and lentils, its distinct aroma and flavor achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper,

  cinnamon cloves, cardamom, cumin, nutmeg, coconut and ro-se water.

dishes. like, Idly, appam, uthappam,Sambar, Rasam, Vatha Kuzhambu, Payasam, appalam etc which are considered generally as south indian food

It are essentially Tamil food and they are all originated from Tamil cuisine.

Manipur cuisines • Manipuri cuisines are simple,tasty,organic and healthy.• Dishes are typically spicy foods that use chili pepper rather

than garam masalas hence healthy, simple and organic foods.

• Most of the cuisines doesn't use oil as its ingredients• The staple diet of Manipur consists of rice, fish, large

numbers of vegetarian dishes .•  Manipuris typically raise vegetables in a kitchen garden and

rear fishes in small ponds around their house.• Since the vegetables are either grown at home or obtained

from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations.

• The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region and list of these aromatic herbs and roots are listed below.

Tan Ngang, a bread Chakhao Kheer