East Indian Cuisine is exclusive and unsurpassable for its wide assortment. The cuisine of East India consists of the dishes from states like Bihar, West Bengal, Jharkhand and Odisha. Rajasthani Cuisine is known to be very delicious and yummy. Their food is usually spicy and makes use of loads of ghee, without which no dish is complete. Gujarati Cuisine refers to the native dishes prepared in the various regions of the state which is primarily vegetarian and influenced by Jainism. West Bengal Cuisine has been developed and embellished through lots of sources as Bengal had different rulers through the ages. 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. Kashmiri cuisine has been influenced by Hindu Pandits and by the dishes of Afghanistan, Central Asian and Persian. Punjab, the land of abundance has a cuisine, which caters to the characteristic needs of its people. Goan cuisine is a combination of different influences i.e. Portuguese, Hindu and Christian through the centuries. Tamil Cuisine is famous for its aroma, flavour and scrumptious taste. Tamil Nadu is renowned for using variety of spices and rice is the staple food of this region. Maharashtrian cuisine refers to the distinguished Marathi dishes both of coastal and interior areas. Bihar cuisine, Indian food, is spicy and an end product of different culture and civilisation. Cuisine of Kerala comprises both vegetarian and non vegetarian dishes. This cuisine is a mixture of native and foreign dishes adapted to the taste of Kerala. Mangalorean Cuisine is popular for its distinct flavour which is quite spicy. Fresh coconut is an integral part of Mangalorean cuisine. North East Indian Cuisine is indigenous and influenced by neighbouring countries. The traditional cuisine of Andhra Pradesh is largely vegetarian but the coastal areas have a large repertoire of seafood. Karnataka Cuisine includes a wide range of dishes and comprises of various cuisines that include Udupi, Malnadu and Mangalorean cuisines. Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state. Tamil Nadu is famous for its extravagant feasts containing lip-smacking culinary. Cuisine of Uttar Pradesh originates from royal kitchens as well as from the street corners and sweetmeat shops. The recipes and cooking techniques have influenced the fine dining scenario across the country. The Marathas ruled in Tamil Nadu for 12 years and they had great influence in the Tamil Nadu cuisines. The cookery of the Central Indian Cuisine, the cuisine is termed as `Diversity of Cuisine`. Awadhi Cuisine comprises of the dishes of Lucknow. The cuisine has both vegetarian and non-vegetarian dishes. Awadh has been influenced by the techniques of Mughal cooking. Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine. Muslim Influence on Indian Cuisine brought about a radical change with the variety in cooking. |