Indian cuisine has always been one of the best and well-known cuisines in the world. Not only consumed by Indians but people from all around the world want to experience the amazing flavours of Indian Foods. India is a vast country, and so is Indian Food. Every state of India has its different traditions, lifestyle, and taste in food.
Each state has their way of cooking because of the mixtures of different spices, ingredients, and flavours used. These cuisines vary from each other relatively. It’s the reason that Indian Food is the most popular food around the world. There are many popular foods which are worth trying like Idli and Dosa of Kerala or South region, Vadapav of Maharastra, Poha of Madhya Pradesh and Maharastra, Makke Di Roti Te Sarso Da Saag of Punjab, Rasgullah of West Bengal, Daal Baati of Rajasthan, Litti Chokha of Bihar and Uttar Pradesh. Division of Food in India Foods in India is better known for its spices and spiciness.
However it differs from one region to another in Indian State, either it is North India or South India. Generally, Food in India is divided into two parts, i.e. North Indian Food and South Indian Food. But, every state has its own taste, so we get a different taste of the same food in a different region.
North Indian Food:
The regions that include in North India are following states: Jammu and Kashmir, Himachal Pradesh, Punjab, Uttar Pradesh, Uttrakhand, Haryana, Bihar, Jharkhand, Chattisgarh, Madhya Pradesh, and Delhi (UT). As there are many regions packed in North India, the variety of foods differ and the cuisines too. There are abundant fresh seasonal fruits and vegetables to be had in different parts of these regions. North Indian cuisine has thick curries, spicy and thick creamy gravies. There are many spices which are used commonly in North India: mustard, cumin, curry leaves, green coriander, garam masala (masala made of a selected range of spices), tomatoes, onions, garlic, and ginger.
The North Indian cuisines can be further subdivided in the group:
To begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly dishes are being prepared around the main course of rice due to the abundance of rice found in the Kashmir. ‘Saag’ is another delicious item cooked here. It is prepared with a green leafy vegetable known as the ‘Hak’.
Mughalai cuisine is one of the most popular cuisines which can be traced from the times of Mughals. Mughals era has many leftover influences on India, which includes the cooking style of Mughals practised during those times.
The cuisine of Punjab have varieties of mouth-watering dishes. The spice content of Punjabi Foods ranges from minimal to pleasant to high.
Staple Foods of North Indians:
Due to the varieties of vegetables available throughout the year, these regions produce enormous ranges of vegetarian dishes and nonvegetarian dishes as well. As being in North India we can find out the use of Dairy products like milk, cream, cheese, ghee(clarified butter) and other stuff plays a vital role in cooking and as well as consumption.
This region is home of bread (Indian Bread), and people prefer bread as a main course served along with different vegetarian or nonvegetarian dishes. Bread like naan and tandoori roti (made in a clay tandoor oven), stuffed parathas (bread filled with different vegetables or nonvegetarian fillings) and kulchas (mildly leavened flatbread ).
Missi roti and Rumali Roti are too one of the famous bread on North Indian cuisines. Rice is also popular in these regions which could be served with different varieties of Dals and other dishes. Rice is also used in cooking Biryanis and pulaos.
South Indian cuisine:
The cuisine of South India is famous for its light, low calories dishes. Traditional foods prepared in South Indian cuisine are mainly rice-based which includes dishes like Ildi, Dosa, Vadas and many more. The people of South India make great use of spices, coconuts and fishes and other coastal foods as being in the region nearby sea. They use different spices to prepare a dish like tamarind to impart sourness and chillies to improve the taste of the dishes. Some of the delicious dishes in Kerala are Appams, Malabar fried prawns, Idlis, Dosas, Fish molie, and Rice puttu.
In East India the cooking styles of Assamese and Bengalis are noticeable. Bengalis love cooking fishes and eating, and one of the special ways of their cooking style is known as ‘Hilsa’. Hilsa is generally a way of cooking fishes that are wrapped in the leaf of pumpkin and then cooked. We can find many famous sweets in Bengal which includes the most famous Indian sweet “Rasgulla” often called “Roshogollas” in Bengali. The staple food we find in the region of east and especially Bengal is Rice and fish In Assamese cuisines, we can find out its confluences cooking habits of hills and fishes and rice are the most popular dish. The Assamese cuisine is characterised by very little use of spices, little cooking over fire and strong flavours.
In western India, dessert cuisine is famous. It consists of enormous varieties of food and unique taste. In the states like Maharastra, the cuisine is a mixture of south Indian and North Indian, and we can find out the use of wheat and rice both at the same interest. Also, there are some fast foods famous for its uniqueness and ingredients in the western part of India. Along the coastline of Mumbai, different types of fishes could be found which are cooked in different styles. In goa, we can find out the mixture of some Portuguese cuisines in the food style of people. Rajasthan and Gujarat are the dessert’s flavour of Indian food. Here we can see an enormous range of sweet dishes and a variety of dals, pickles which are used as a substitute due to less availability of vegetables in the region. Rajasthan in itself is famous for its spicy flavour and is known for its Royal taste.
Also Check Out The History of India
Some most famous dishes of India’s food :
There are two types of biryani mostly famous in India which are Moradabadi and Hyderabadi, but among these Hyderabadi Biryani stands out due to the use of ingredients in cooking. It is a combination of Mughal and Iranian cuisine from the famous city of India, Hyderabad known as The Pearl City Of India.
One of the most famous dishes from Nagaland. It has its own unique taste due to the use of ingredients including elements like bamboo plants, and Raja Mirchi (considered to be one of the hottest chillies in the world).
Makke Di Roti and Sarson Ka Saag:
It is the popular dish among the Punjab region which is an integral part of rural areas of Punjab. Makke ki roti is a bread made up of cornflour which is baked on the pan whereas Sarson Ka Saag is prepared by boiling Mustard leaves and Spinach and grinding them cook them using spices.
Dosa is a popular dish from the South region and comes in a variety of forms. Dosa is made from fermented rice batter which is served with sambhar, chutney made up of coconut.
It’s one of the best Indian food and also the signature dish of Kashmir. Its made up of various spices and best paired with butter naan and parantha.
It’s one of the famous Bengali dishes. Bhappa means Bhaap or steam. The potato is prepared with different local spices and coconut paste.
Daal Baati Churma:
Its popular and famous dish of Rajasthan and also the signature dish of Rajasthan. It consists of Dal which is flavoured with a spicy, tangy taste and baati is prepared of wheat which is being roasted and dipped in ghee or butter. Churma is the sweet dish of Rajasthan.
Its famous cuisine of Bihar. Litti resembles almost similar to Bati but tastes slightly different, and Chokha is made up of roasted tomatoes and Brinjals, and also the addition of Potatoes gives it a more amazing taste. It makes a perfect combination with Litti and tastes amazing. Along with taste, it’s also healthy food as it doesn’t involve frying of anything ingredient.
Tunde Ke Kabab:
Tunde Ke Kabab is famous for its ingredients comprising many different spices. Its located in Lucknow and is one the most famous dish of Lucknow. Tunde kebabs are made from buffalo meat, with variations on the recipe using chicken or mutton is among the Awadhi cuisine known for its unique taste. It gets dissolved in your mouth as soon as you put in and tastes amazing and that’s the uniqueness of this dish.
Maharastra street food is incomplete without the presence of Vada Pav. It consists of potato patty, chilly and other spices sandwiched in a bread known as Pav.