India is famous for its extensive variety of vegetarian and non-vegetarian cuisines. The Indian foods are better known for their spices. They are influenced by various civilisations and reflect a unique blend of various cultures.With Famous In India, know more about the famous foods in India that plays an important role in everyday life as well as in Indian festivals.
| Aaloo Mutter | Gobi Paratha | Mixed Veg Extravaganza |
| Aaloo Parantha | Hara Bhara Kabab | North Indian Cuisine |
| Aam ka Achaar | Imli Chutney | Nawabi Pulao |
| Achaari Murg | Kaali Daal | Onion Bhajis |
| Aloo Dam | Khatta Mango Dal | Potato curd masala |
| Badam ki Barfi | Kofta Curry | Palak Paneer |
| Baigun Bhaja | Lachha Parantha | Paneer Kabab |
| Beans Foogath | Bhindi Bhaji | Bhindi ki Subzi |
| Chatpati Arvi | Chole Bhature | Coconut Rice |
| Dal Bati Churma | Lehsuni Daal | Lemon Rice |
| Makke Roti | Malai Kofta | Mango Chutney |
| Masala Gobi | Matar Paneer | Peas Pulao |
| Pulahari | Rajma Chawal | Roti |
| Sambhar Chawal | Shahi Paneer | Spicy Chhole |
| Chicken Butter Masala | Chicken Korma | Chicken Tikka Masala |
| Chili Chiken | Crab Curry | Crispy Chicken |
| Dahi Ghost | Fish Amritsari | Fried Prawns |
| Hyderabad Biryani | Kheema Paratha | Masala Kheema |
| Meat Pickle | Momo (Steamed Dumpling) | Momo |
| Mughlai Chicken | Murg Kata Masala | Mutton Biryani |
| Prawn Malai Curry | Rogan Josh | Steamed Hilsa |
| Custard Apple Ice Cream | Corn and Peas Masala | Salad |
| Golgappey | Lassi | Mango Kulfi |
| Marble Cake | Masala Dosa | Mint Cucumber Raita |
| Dosa | Mustard Sandwich | Nankhatai |
| Onion Pakoda | Paneer Roll | Sambar |
| Shaami Kebab | Shahi Falooda | Shrikhand |
| Steamed Momos | Sweet and Sour Noodles | Uttapam |
| South Indian Cuisine |
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.
But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
Kashmir cuisine is quite famous for the gracious use of spices like cinnamon, cardamom, cloves, saffron, etc. Spices used in Kashmiri cuisines give special taste and aroma to the food. However, Kashmiri rice forms an important part of the traditional food of Kashmir, striking a balance with the spicy Kashmiri dishes. Non-veg, consisting of mutton, chicken, fish, etc forms an important part of Kashmiri cuisine. The routine cooking in Kashmir is a combination of non-veg and vegetables in the same dish.
Non-vegetarian dishes consist of an important part of not only the diet of a Kashmiri, rather a banquet (wazwan) also. Considered a sign of extravagant hospitality, non-vegetarian dishes dominate in an official feast (wazwan). A typical wazwan meal consists of not more than one or two vegetarian dishes. Kashmir cuisine does not pay much attention to sweets. Instead, an important part of the meal is Kahva or green tea, used to wash down a meal. Traditionally, food in Kashmir was eaten by hands, without any spoons, forks or knives. Have a look at some of the popular vegetarian and non-vegetarian dishes of Kashmir and don't miss to relish the delicacies of Kashmir valley on your trip.
Dum-aloo: Potatoes, roasted and cooked in a curd-based sauce.
Chaman:Paneer (cottage cheese), fried and cooked in thick gravy.
Rista:Balls made of minced meat, cooked in gravy.
Seekh kababs: Chicken or mutton marinated in spices and grilled on skewers.
Tabak Maz: Fried flat pieces of meat (cut from the ribs).
Roganjosh:Meat cooked with a liberal amount of spices.
Yakhni:Mutton cooked with curd as a base.
Gushtaba:Balls made of finely minced meat, cooked in thick fresh curd gravy. It is the last item to be served in a traditional wazawan.
During the earlier days, Wazwan used to symbolize a feast of the kings. It consisted of some of the most unique, detailed and complex delicacies of meat and a number of other preparations. It used to comprise of thirty-six courses, with approximately 15-30 consisting of meat preparations. The preparation of the meal used to be the responsibility of Vasta Waza or the head chef, with a number wazas (chefs) to assist him.
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti, one always ends up licking his fingers. Your tummy will scream "No more!" But you won't stop!!!
| Aloo Bharta | Jaipuri Mewa Pulao | Pakori Kadhi |
| Chana Dal Parantha | Kesar Murgh | Papad Sabzi |
| Churma | Lahsun Ki Chutney | Sabz Sangar |
| Daal Batti | Lal Maas | Shahi Gatte |
| Ghevar | Missi Roti | Methi Ke Gatte |
| Aloo Mangodi | Kesari Bhaat | Paneer Bhare Papad |
| Bhuna Kukda | Khasta Puri | Papad Ka Shaak |
| Chane Jaiselmer Ke | Machchi Ke Sooley | Rajasthani Bhindi |
| Gatte Ka Pulao | Makki Paneer Pakora | Vegetable Khichdi |
| Jaipur Ki Gajak | Marwadi Gatta Kadhi |
The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams. South Indian dishes are not just delicious, but also very easily digestible. The best part is that South Indians do not use much of oil for cooking their meals.
Sambhar is like a must in the main course. It is usually a companion to most of the food items then be it idli, vada or dosa. Most of the South Indian dishes consist of sambhar, rasam, vegetable curry and pachadi (yogurt). When it comes to rice preparations, South Indians are real experts. Their lemon rice is savored and appreciated by almost all the people. Other preparations of rice include coconut rice, carrot rice and fried rice made by using coconut, curry leaves, urad dal, tamarind, peanuts, chilies, and fenugreek seeds.
South Indian chutneys are well liked by people. Infact, chutney, especially the one made from coconut, is the major attraction for many people to visit a restaurant that specializes in South Indian cuisine. The main ingredients for preparing varied chutneys are coconut, peanuts, dal, tamarind, fenugreek seeds, and cilantro. Dals cooked in the South Indian style are also quite different from that of North Indian preparation. They are more soupy in comparison to the dals cooked in the North Indian style.
The cuisine of South India is hotter than the North Indian cuisine. South Indians do not make much use of garam Masala and other dried spices. However, turmeric, black pepper and cardamom are an exception. For the cuisine of South India, it can be said that it is a perfect blend of flavor, color and taste and also takes care of the nutritional balance. Even, the visual appeal of the South Indian dishes is quite alluring. South Indians usually prefer drinking coffee after having their meals. Well, coffee has become a popular beverage in the entire country. Coconut milk is also quite common in South India.
South Indian cuisine consists of the cuisine of four states, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. All the four cuisines have lot many things in common; however, they differ in terms of the spice content in their food preparations.
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). An interesting thing is that 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
In Karnataka, lunch is mostly served on a plantain leaf. 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.
Popular dishes: Ragi rotti, Akki rotti, Khara Bisi bele bath, Kesari Bath, Vangi Bath, Saaru, Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu.
In South Karnataka, Rava Idli, Mysore Masala Dosa and Medhu Vada are extremely popular.
Among the sweet dishes, Karnataka is well known for its wonderful preparation of Mysore Pak, Dharwad pedha, Pheni, Chiroti.
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 poriyal
The cuisine of Tamilnadu consists of plenty of mouthwatering vegetarian and non vegetarian dishes. Tamilnadu has a lot to offer, when it comes to food.
Popular Vegetarian Food: Idli, sambar, 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)