INDIAN FOOD

Custom Search
SEARCH


You are here: Recipes Home: Food Guide: Food In India
Indian Food



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.

1. PRESENTED BY: PUNNET KUMAR

2. INDIAN FOOD

3. OUTLINE INTRODUCTION FOOD PATTERN OF INDIA: • EAST INDIA • WEST INDIA • NORTH INDIA • SOUTH INDIA

4. INTRODUCTION Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is “ tasty dishes”. Nothing reveals the variety in Indian culture better than the variety of its sensational food.

5. FOOD OF THE INDIANS Indians eat by region and religion. Northern Indians eat more flat breads, while those from southern India prefer rice. In Kerala and Bengal, fish dishes are popular. Chicken and mutton(sheep) are eaten more often in mountain and plains region.

6. One of the greatest influences on India’s cuisine occurred in the second century B.C. The powerful and turned benevolent Emperor Ashoka of that time popularized a vegetarian cuisine. The two other individuals that helped make India vegetarian are Mahavir Jain and Gautam Buddha

7. Indian cuisine is as diverse as it’s people and geography. Most Indian cuisine are related by similar usage of spices. Often , Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisine. Within these recognizable similarities, there is an enormous variety of local styles. In this section we introduce you to the different strokes of Indian cuisine.

8. FOOD PATTERN OF EAST INDIA

9. EAST INDIA FOOD PATTERN OF EAST INDIA: •WEST BENGAL •BIHAR •JHARKHAND •ORISSA

10. • Rice is the staple meal in various states of Eastern India. • Fish is the very popular in various parts of the region. • Steaming and deep frying happen to be the principal method of cooking.

11. • There is a wide range of spices that are used in East India food. • Milk and dariy products are very important in preparing the different kinds of sweets.

12. WEST BENGAL • Bengali cuisine originated the states of West Bengal, Tripura, & the Barak Valley of Assam. • Bengalis consume rice served with fish and lentils as a staple diet. • Sweets occupy an important place in the of Bengalis

13. • Pitha • Panta bhaat is a traditional dish consumed in rural aresa . • Etiquette of Bangali Dining : •Eating three times a day. •Traditionally served in banana leaf. • Paan & Supari

14. BIHAR • Bihari cuisine is predominantly vegetarian. • Bihari people typically eat boiled rice and daal with cooked vegetables, chutney, achar for lunch and roti with cooked vegetables for dinner. • People use mustard oil and panch foram for “ chhounkna ” . There is a lot of bhoonjnaa in Bihari food. Constant diet include: rice,roti,achar,chutney,daal & milk products.

15. SOME POPULAR TRADITIONAL CUISINE • Sattu • Khichdi • Ghungi • Litti

16. JHARKHAND • Jharkhand cuisine is equallly vegetarian as well as non-vegetarian. • Dal , Bhat and tarkari are an integral part of a regular Jharkhand. • Non-vegetarian Jharkhand food preparations like spicy chicken. • All preparation except the pickles and festive ones are low on oil and spices.

17. SOME OF THE RECIPES OF JHARKHAND • Til barfi • Mitha Khaza • Thekua • Sabji jhingni

18. ORISSA • Rice and vegetables is the staple food for the people of Orissa. • A large number of the population are vegetarian. • Non-vegetarian: Fish and other sea food delicacies like prawns, crabs, and lobsters. • Foods are cooked with little or no oil. • In vegetables Panch phutana & in non vegetarian Garam-masala & Haldi is widely used.

19. SOME SPECIAL FOOD OF ORISSA • Chungdi Malai • Khechadi • Dalma • Pithas • Malpua

20. Beverage of East India • Current wine • Beet root wine • Rice wine • Ginger wine

21. WEST INDIAN MEAL 4 main categories : Rajasthani , Gujrati , Maharashtrian , goan . Rajasthani food :blend of (1) Spices and herbs (2) Pickles and chutneys Gujarati food: (1) Add pinch of sugar in every dish. (2) Famous dish: Dhokla Maharashtrian food: (1) Coostal regions famous for rice, fish and coconut. (2) Mountainous regions: consistent with wheat and jowar . Goan food: (1) Especially foods are cooked in claypots on firewood (2) Famous dish : Fish and crab curry, goan sausages.

22. RAJASTHANI FOOD DAAL-BATTI-CHURMA Dal-Bati-Churma is a complete dish and very popular in Rajasthan. Traditional way to serve it is to first coarsely mash the baati , then pour pure Ghee on top of it. It is served with the daal and spicy garlic chutney. Dal-Bati-Churma is a combination of three different food items – Daal , Baati , and Churma (sweet). • Daal is made of kentils and can be little bit spicy. • Baati – baked or grilled balls of wheat flour dough. • Churma is a sweet, made of wheat flour, Sugar and dry fruits.

23. BAJRE KI ROTI AND LASHUN KI CHUTNEY: Bajre ki roti made with bajra (millet) is very popular and healthy flat bread that is relished across Rajasthan. It is generally savoured with onions and lasun ki chutney. This combination has remained a staple food for the locals.

24. GUJARATI CUISINE Gujarati cuisine has special Place all over India. Gujarati cooking consists of dal , bhaat (rice), vegetables, chapatis , kachumbar (mixed vegetables salad), papad and curad . Gujarati food is nourishing and balanced. Snacks like dholkla , khandvi , sweets like basundi are famous for its taste.

25. POPULAR DISHES • Dhokla • Khandvi • Fafda • Locho

26. GOAN Goan is the birthplace of incredibly delicious seafood recipes and is known for its spicy coconut curries. Goan cuisine also shows some Portugese influence owing to its colonization by the Portuguese influence owing to its colonization by the Portuguese for a long time.

27. FOOD Rice with fish curry is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes. Khatkhate , an exotic vegetable stew is very famous during festivals. Most popular alcoholic beverage is feni which is prepared through the fermentation of the fruit of a cashew tree. Goa has a rich wine culture as well. Wine is famous for it’s healthy benefits and on festivals and events. It is consumed as a symbol of celebration.

28. MAHARASHTRIAN FOOD Maharashtrian cuisine is a zesty and spicy one, which makes abundant use of aromatic and flavourful ingredients like peanuts, sesame seeds and chillies . There are several traditional snacks like Poha and dishes like   usal , which Maharashtrians enjoy having frequently.  zunka  is one of the most famous dishes, where the zunka is made using besan flour and had with hot bhakri . They also love rice, and feel dissatisfied if they do not have at least a little rice with the meal. 

29. POPULAR DISHES • USAL OR MISAL PAV • KANDE POHE • KOLHAPURI MUTTon RASSA •PITHALE OR JHUNKA BHAKAR • THALIPEETH

30. Beverage of West India • Champagne cola • Ginger beer • Jamaican rum • Red stripe beer

31. FOOD PATTERN OF NORTH –EAST INDIA • ASSAM MANIPUR MIZORAM SIKKIM

32. Assam Assamese cuisine: Rice, fish, meat of bird. Preparations are rarely elaborate; the practice of bhuna is absent in the cuisine of Assam. Mustard oil is used for cooking. A traditional meal in Assam begins with a khar , and ends with a tenga . A wide range of pithas are prepared by Assamese. Chewing of paan & supari is very common. Traditionally food is usually served in “ Kahor Thal ” or in Banana leaf.

33. Rice Items Steamed rice, poita , Komal Saul. During special occasion like Bihu , a special rice preparation called. Pithas : Til pitha , ghila pitha , hutuli pitha & sunga pitha are made. Rice based breakfast cereals: khoi , muri , komal saul . Vegetarian Items Rice is served with khar anja , a variety of Pitikas , Tenga along with kahudi , kharoli , and khorisa .

34. MANIPUR The principal food of Manipur is rice, fish and vegetables. Most of the people are non-vegetarian. Manipuris love the Nga Aiyaba . One of the most popular dry fish is the Ngri . Dishes are typically spicy that use chili( Umarok ). Most of the food use very little or no oil. Main drink: Sekmai .

35. SOME OF THE POPULAR DISHES • Eromba • Chamthong • Singju • Morok metpa

36. MIZORAM Mizo cuisine is a blend of Chinese and north Indian. The staple food is primarily rice served with fish. Almost all dishes are non vegetarian. Traditionally served in banana leaf. Less spicy & plain in taste. Most recipes are almost without oil.

37. Popular dish: Bai , Sawchair • Popular drink: Zu

38. SIKKIM Rice is the chief food of the Sikkimese that is served with a range of traditional fermented foods. Vegetarian: Dals , fresh, vegetables, bamboo shoots, wild flowers, mushrooms. Non-vegetarian : Beef, pork and fish. Alcoholic drink ‘ Tchang ’ is very common.

39. Beverage of North India • Zawlaidi and Zu • Chuak • Lao pani • Chhaang • Apong

40. SOUTH INDAIN CUISINE South Indian cuisine include the cuisines of the five southern states of India: Andhra Pradesh Karnataka Kerala Tamil Nadu Telangana

41. ANDHRA FOOD The cuisine of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable or lentil-based.

42. POPULAR ANDHRA DISHES • Gongura Pachadi • Kanda Bachali Kura • Pesarattu • Hyderabadi Biryani

43. KARNATAKA FOOD Karnataka cuisine is very diverse. The famous south Indian breakfast like idlli , vada an masala dosa was invented in Karnataka. • The percentage of vagetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity.

44. POPULAR DISHES • Dosa • Idly/ Uddina Vada : • Maddur Vada • Chowchow bath

45. TAMILNADU FOOD A typical Tamil meal consists of many spicy and non spicy dishes. Many of these dishes are generally mixed and eaten with steamed rice, which is the staple food of the region. Tamil family will eat mostly vegetarian food, and the intake of meat is lower than in most parts of the world.

46. POPULAR DISHES • Meen Kozhambu •  Chicken Chettinad • Mulligatawny Soup •   Arisi Thengai PayAasam • Chicken 65

47. KERALA FOOD Kerala, ‘God’s own country’, is famous for its natural beauty and greenery, but also for wide variety of traditional cuisines that are exclusive to the place. Keralites prepare both vegetarian and non vegetarian food of different tastes. As Kerala is the land of coconut, most of the cuisines contain coconut as a main ingredient in various forms like coconut oil, coconut milk and grated coconut. The spices like pepper and ginger are also used in abundance that enhances the taste and aroma of Kerala food and make them different from other Indian dishes.

48. POPULAR DISHS •   Puttu and Kadala Curry  • Appam with Stew •   Idiyappam • Kerala Prawn Curry • Nadan Kozhi Varuthathu (Spicy Chicken Fry)

49. Beverage of South India • Nannari Sherbet • Panakam • Vasantha Neer • Jigarthanda