Sindhi cuisine cites to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. Sindhi food is widely consumed by Indian people as many Sindhis migrated to India post partition.
Mangalorean cuisine is popular for its distinct flavour which is quite spicy. Mangaloreans are fond of rice in different forms- red grain rice, sannas, pancakes, rice rottis, and neer dosa. Fresh coconut is an integral part of Mangalorean cuisine.
Assortment of Uttar Pradesh cuisines originates from royal kitchens as well as from the street corners and sweetmeat shops. Recipes and cooking techniques from the state have influenced the fine dining scenario across the country.
There are numerous types of spices found in the country which enhance the flavour and aroma of the food making them more delicious. Apart from being the flavouring agents some these also serve medicinal purposes.
Food festivals of India are the various colourful festive events celebrated in various states which portray the regional cuisines of numerous portions of the country in the form of different delicious food items.
Chutney is an expression applied to a host of spicy savours and condiments in Indian art of cookery. Chutney is usually a mix of salty, sweet and tangy flavours thus satisfying all the taste buds at once.
A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost always served cold. Salads usually consist of cucumbers, radish, carrots, onions and tomatoes sprinkled with salt, pepper and lemon.