Indian food habits

ONE -ONE MAIN FOOD DISHES OF VARIOUS STATES OF INDIA.

1. Indian Food HABIT
HRIDAY DAS
13110014
B. ARCHITECTURE 5
TH
YEAR

2. IndiaiscalledtheLandof
Spices.Nocountryproducesas
manyvarietiesofspicesasIndia.

3. Saffron,oneofthetraditionalIndiancuisinespices,does
nothaveitsorigininIndia.

4. Notonlyspices,butalsostapleingredientslikepotatoesand
tomatoesthatareoftenusedinIndiancuisinewerebroughtby
traders.

5. Indian Cuisine
•IndianCuisineisrecognizablebyitsunique
flavor.
•Eachdishismadewithspecificspices.According
tomanypeople,IndianCuisinehasitsown
distinctsmellandtaste.Spicesareoneofthe
vitaltasteenhancersinIndia.
•OilisanotherimportantpartofIndianCuisine,
likecoconutoilandmustardoil.
•Vegetablesdishesvaryaccordingtotheregion
andseason.Vegetablesmaybethemaindishor
usedasasidedish,buttheyarecommonlyused
inIndiancuisine.
•Generally,Indianfoodispreparedinaspecific
waybasedonwhetheritispreparedinnorthern,
southern,eastern,orwesternpartsofIndia.
•Eachsection(north,south,eastorwest)hasits
owndistinctivefoodstyle..

6. INDIAN EATING MANNERS
•In a common Indian household,
people usually sit on the floor,
on pillows, or on really low
stools.
•Food is not eaten by using
utensils, such as forks, but
rather eaten with the fingers
of the right hand.
•Though, these customs are
traditional, they are slowly
losing popularitybecause of
modern habits within the
civilization.
•Diverse serving styles vary
within different sections of India.
A common way of displaying
food throughout India is
called “thali” (a large plate with
different samples of Indian food
on it).

7. Beverages
•ThemostcommonbeveragefoundinIndiaistea.
•ThefinestvarietiesofteaaregrowninAssamandDarjeeling.
•ItispreparedasMasalaChaiwithamixtureofmilkalongwithother
spices.
•AnotherPopularbeverageiscoffee.ItisordinarilyservedinSouthIndia.
•OneofthenicestkindsaregrowninMysoreandKarnataka.
•Otherdrinksarenimbupani(lemonade),Lassi(milkwithnutsand
cardamom)andChaach(madefromyogurt).
•AlcoholicdrinksareservedinIndiasuchaspalmwine,fenny,bhangand
Indianbeer.
•DrinkingabeverageisnotpolitewheneatingamealinIndia.

8. North India
•ANorthernIndianmealmightconsistofmany
selectionsofbakedbreadandgrainproducts.
•Rice,vegetables,andcurrymightbeonthe
plate.
•AfewingredientsinNorthernIndiaaremade
withdairyproducts,suchasyogurt,milk,
paneer,ghee,butter.
•SomeothermealsmighthaveRotisuchas,
naan,paratha,andtandor.
•ListofTraditionalNorthIndianFood
•CholeBhature
•ButterChicken
•RoganJosh
•ChickenDumBiryani
•AlooSamosa
•DahiBhalla
•DalMakhani

9. East India
•EasternIndiaisfamousforitsdelectabledesserts.
•Sweet,suchaschumchums,rasagolla,kheeri,andchhenapona.
•Thesesweets,nowpopularinNorthIndia,originatedinBegaland
Orissa.
•Besidessweets,eastIndiaisalsofamousforitsPosta(poppyseeds).
•FishisoneofthemainmealineasternIndia.
•EasternIndiausesasimplerwayofpreparingandservingameal.
Steamingandfryingaretypicalwaysthatbasicfoodsarecooked.
•Varyinginregions,meatisoneofthepopularfoodmaterialinEastIndia.

10. South India
•Southern India does not use fried foods, but rather roasted or
baked.
•Rice and coconut products may be found also on a typical
Indian plate.
•One of the most general is Sambarwhich is curried vegetable
soup. Sambar can be found at other places, such as Andhra,
Chennai, Hyderabad
•Each place has its own unique way of creating the correct dish.
•Fine desserts also are created throughout Southern India.
Desserts like mysorepak(chick pea dish) and creamy
payasum(milky rice dish).
•Idly, Dosa, Vada, utthapamare few very popular south
Indian dish which popular all over India.

11. West India
•WesternIndiahasfourmainfoodcategories,Rajasthani,Gujarati,
Maharashtrian andGoan.
•Maharashtriancuisinehastwoimportantareasthatareseparated
geographically.
•Coastalregionsaremorepopularwithricefishandcoconut.
•Themountainous regionsaremoreconsistentwithwheat,jowar,andbaji.
•Goanareheavilydependentonrice,coconutandfish.
•Gujaratiisveryvegetarianandhasmoresweets.
•Rajasthaniisalsovegetarian,buthasaverywellblendofspicesandherbs.
•WestIndiamightalsobethemostdiverseoutofallthefourcategories
ofIndia.Usuallyvegetarian.
•WestIndiaalsohasanicebalanceofspice,herbanddelectablemeats.

12. Andhra Pradesh : Panasa Pottu Koora
In Telugu, this means shredded jack fruit. The jack fruit is scraped, shredded
and salteed. A lot more follows before the final dish is prepared.

13. Arunachal Pradesh : Smoked pork in Sengmora xaak
Thisporkdishcookedwithsengmoraleaves.Generallyservedwithrice
andsometraditionalArunachaliApong(ricebeer)

14. Assam : MasorTenga
MasorTengaisamouth-wateringsourfishcurrymadefromfreshwater
riverfishandtomatoes,kajinemu(elongatedlemon)orthekera(dried
mangosteen).Itisdelicatelyspicedwithexotictastesandflavours

15. Bihar: Littichokha
ThiscrunchydishfromBiharconsistsofLitti(wheatballsstuffedwith
Pitthi–roastedandspicedgramflour)andChokha(mashedpotatoes).It
tastesdeliciouswithpuredesigheeontheside.

16. Chhattisgarh : Red Ant Chutney
The favorite chutney of the tribe in Chhattisgarh is called chaprahwhich is made
from red ants along with their eggs. The chutney has a pungent and spicy taste
that gives you an out-of-the-world experience. These red ants are also used as a
garnish for the dishes to make it spicier and hot.

17. Goa : GoanPrawn Curry
This mildly sweet, spicy and tangy curry makes for a mouth-watering
dish. Pair it with some steamed rice.

18. Gujarat: Khandvi
Itisadelicioussavourysnackmadefromgramflourandyoghurt,
temperedwithsesame,mustardseedsandflavouredwithgreenchillies,
sprinkledcoconutandcoriander

19. Haryana : BajraKhichdi
Thisisaporridge(khichdi)madeofcoarselycrushedpearlmillet
andiseatenwithpuregheeorsesameoil.Sidedisheslikelassi,
papad,pickles,gurorcurdtakesthisdishtoawholenewlevel.

20. Jammu and Kashmir : KalaadiCheese
Kalaadiis a traditional local hill cheese, indigenous to the state of
Jammu and Kashmir. It is very dense, usually made from cow’s milk.

21. Karnataka : PandiCurry
Thisisarich,darkandspicyporkcurrygenerallyservedwithaflat
breadcalled‘Akkiroti’.AnethnicdelicacyoftheCoorgicuisine,
PandicurrytakesyoutothehillsoftheWesternGhats.

22. Kerela–Aviyal
Aviyalisadeliciouspreparationmadewithmixedvegetables,curd,
coconutandseasonedwithcoconutoilandcurryleaves.
ItoccupiesanimportantplaceinKeralacuisineandisamustforOnam,
theKeralitevegetarianfeast.

23. Madhya Pradesh : BhutteKaKees
Bhuttekakeesisaspicygratedsweetcorndishfromthelandofmagical
chaats,Indore.Dotrythisoutthenexttimeyouvisitthere

24. Maharashtra : Thalipeeth
Thisisamulti-grainpancakemadefromroastedchanadaal,uraddaal,
wheat,sorghum,millet,riceandmildlyspicedwithcorianderseeds,cumin
seeds,onion,freshcorianderetc.Itisnutritious,hasburstsofflavourand
isservedbestwithbuffalomilkcream

25. Manipur : Iromba
Irombaisadishmadeofboiledvegetablesmashedtogetherina
sauceofchillipasteandngari(fermentedfish).Itisthenservedwitha
combinationofherbsasgarnish–onion,springonion,chameleonleaves,
coriander,vietnamesecoriander,etc.

26. Meghalaya : JADOH WITH PORK
Meghalaya is best known for the dish ‘Jadoh’ –red hill rice
cooked with pork pieces. It is a khasiversion of biriyani.

27. Mizoram : SAWHCHIAR
ThisisanethnicMizodelicacypreparedbyboilingmeatandricetogether.Itisakindof
stewmadefrompork,lamborchicken.Absolutelydelicious,itissurelyamusthave.

28. Nagaland : PORK WITH DRY BAMBOO SHOOT
Naga signature dry bamboo shoots with pork, a dish that you will love
to the very core if you are a meat maniac. Cooked with dry bamboo
shoots, loads of chilliesand herbs, this dish tastes heavenly with boiled
rice.

29. Odisha : CHHENA PODA
ChhenapodaisacheesedessertfromthestateofOdishaineastern
India.ChhenapodaliterallymeansburntcheeseinOriya.Itismadeof
homemadecottagecheeseorchhena,sugar,cashewnutsandraisins,
andisbakedforseveralhoursuntilitbrowns.

30. Punjab : MAKKI-ROTI AND SARSON-SAAG
ThisisafamoustraditionalPunjabidelicacy.‘MakkiRoti’isacornmeal
Indianbreadthattastesfabulouswith‘Sarsonsaag’–mustardgreen
andaglassoflassi.

31. Rajasthan : DAL BATI CHURMA
RajasthanifoodisincompletewithoutthementionofDal-Baati-Churma.It
consistsofbaatisorflakyroundbreadsbaked.Butonethingcommonfor
baatis,irrespectiveoftheircookingtechniqueisthattheyarealwaysserved
dippedinghee

32. Sikkim : Momos
MomoisatraditionaldelicacyoftheSikkimese.Itisoneofthemost
popularfastfoodsofSikim.Bothsteamedandfriedmomoscouldbe
savoredinSikkim.Andthesaucydipslikechilly,tomatoandchilligarlic
servedveryhotandspicyaddstothetasteofthemomo

33. Tamil Nadu : KadunguYerra
KadungumeansmustardinTamilandyerraisshrimp/prawn.So,thisdish
hasoriginatedfromPuducherryandhastheblendofTamilandFrench
flavorinit.
Shrimpiscookedwithpotatoes,tomatoesandcoconutmilkwithmustard
andfenugreekpaste.

34. Tripura : CHAKHWI
EveryonewhofearsaheartattackshouldconsidersettlinginTripura.That's
becausethefoodisheart-friendlyandemploysverylittleoilascomparedto
theothercuisinesofIndia.Chakhwiisonesuchhealthyrecipethatisa
tastymixofbambooshoots,jackfruitandpork.

35. Uttar Pradesh : BAINGAN KI LONJE
Baingankilonjeisamouth-wateringdishfromUttarPradeshthatconsistsof
stuffedbrinjal.Thespicyandtangyfillinggivesoutafabuloustasteand
flavour.

36. Uttarakhand: BAL MITHAI
It is a chocolaty colouredfudge, made by roasting evaporated milk cream
with cane sugar and is coated with white sugar balls. This exquisite
dessert is a delicacy of the state of Uttarakhand.

37. West Bengal : DAAB CHINGRI
It is a traditional Bengali preparation of mild and soupy mustard prawn curry,
filled inside a green coconut. The divine aroma of the tender coconut water
and kernel gets infused in the prawns, giving them a fabulous flavour. Daab
chingritastes best with a plate of steaming boiled rice.

38. •Found everywhere in the
world, so as in India.
•Considered as Junk food in
India
•Most popular now a days.

39. Thank you !