Speech on Indian Cuisine

Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery.[6] Spices were bought from India and traded around Europe and Asia. Cuisine differs across India’s diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. [edit] Andhra pradesh.

Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine. Starch is consumed with a variety of curries and lentil soups or broths.[27][28] Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state.[29] Hyderabadi cuisine includes popular delicacies such as Biryani, Hyderabadi Haleem, Baghara baingan and kheema.[27] Various pickles are part of local cuisine, popular among those are avakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves).[30] Yogurt is a common addition to meals, as a way of tempering spiciness.[31] Breakfast items like dosa, vada are influenced by spices native to Andhra Pradesh ASSAM

Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices,[36] Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten. The region’s cuisine involves simple cooking processes. Bhuna, the gentle frying of spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and ends with a tenga, a sour dish. The food is usually served in bell metal utensils.[37] Paan, the practice of chewing betel nut, generally concludes a meal.[38] [edit] Bihar

Bihari cuisine is wholesome and simple. It is mainly influenced by their neighbours. Biharies are fond of meat. Litti chokha, a baked salted wheat flour cake filled with sattu ( baked chickpea flour ) and some special spices, is famous among the middle-class families.[39][40] Meat saalan is a famous dish made of lamb curry in garam masala and cubed potatoes. Dalpuri is another popular dish in Bihar. It is salted wheatflour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, banana, grated coconut, cashew nut, raisin, sugar, water and green cardamom. Another famous sweet dish of Bihar is Balushahi which is prepared by a specially treated combination of maida and sugar along with ghee. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, whole-meal flour, flavoured with aniseed, is made GOA

Goa
Main article: Goan cuisine
See also: Saraswat cuisine and Malvani cuisine

Pork Vindaloo (pictured). Vindaloo is a popular curry dish in Goa. The area has a tropical climate and the spices and flavours here are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk.[46] Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques.[46][47] Bread is eaten with most of the meals. Frequent tourism in the area gives Goan food an international aspect. Gujarat

Main article: Gujarati cuisine

Khaman is a popular Gujarati snack.
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak and papad. The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet.[49] Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.[50] Many Gujarati dishes are simultaneously sweet, salty, and spicy. In mango season keri no ras (fresh mango pulp), is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice Jammu and Kashmir

Main article: Cuisine of Kashmir

Rogan Josh is a popular Kashmiri dish.
Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequently influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties.[56] Wazwan is a multicourse meal in the Kashmiri Muslim tradition, of which, the preparation is considered an art.[57] Kashmiri Pandit food is elaborate, and an important part of the Pandits’ ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oils, and spices such as turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion and garlic.[58] Karnataka

Main article: Cuisine of Karnataka

Karnataka food served on a plantain leaf
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries (pig curry)[60] while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.[61][62] [edit] Kerala

Karnataka
Main article: Cuisine of Karnataka

Karnataka food served on a plantain leaf
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries (pig curry)[60] while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.[61][62] [edit] Kerala

Karnataka
Main article: Cuisine of Karnataka

Karnataka food served on a plantain leaf
Varieties in the cuisine of Karnataka reflect influences from the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, ragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bath, benne dose, ragi mudde, and uppittu. The Kodagu district is famous for spicy pork curries (pig curry)[60] while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.Kerala

Main article: Cuisine of Kerala

Spicy fish from Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.[63] Kerala’s long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala’s food.[64] Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala’s Hindus, except its Brahmin community, eat fish, and non-vegetarian foods; common among these are chicken, beef, pork catering to Kerala’s large minorities of Muslims and Christians.[65] In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.[40] Kerala

Main article: Cuisine of Kerala

Spicy fish from Kerala
Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.[63] Kerala’s long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala’s food.[64] Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala’s Hindus, except its Brahmin community, eat fish, and non-vegetarian foods; common among these are chicken, beef, pork catering to Kerala’s large minorities of Muslims and Christians.[65] In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri[40] Madhya Pradesh

Daal Bafla, a popular dish in Madhya Pradesh, Rajasthan and Gujarat The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state, while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations.[67] Bhopal is known for meat and fish dishes such as rogan josh, korma, keema, biryani, pilaf and kebabs. There is street named “Chatori Gali” in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab, Nalli-Nihari as some of the specialties.[68]

Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos. The culinary speciality of the Malwa and specially Indore region of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with jalebi.[69] Beverages in the region include lassi, beer, and rum and sugarcane juice. A local liquor is distilled from the flowers of the mahua tree and date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.[70]

Famous Bastar Beer prepared from Sulfi
[edit] Maharashtra
Maharashtrian cuisine includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,masala bhat and wada pav.[71] Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.[72] The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines.

In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines. Apart from Konkan, the state’s cuisine uses ground nuts, jaggery, wheat, jowar, and bajra extensively. A typical meal consists of rice and poli (roti) both along with varan and aamtee—lentils and spiced vegetables. Like other coastal states, there is an enormous variety of vegetables eaten, and fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred.[73] Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango.[74][75] Punjab

Main article: Punjabi cuisine

Tandoori chicken is a popular grilled dish.
The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavoured with masala.[87] Regional differences also exist in Punjabi cuisine. For example, people of Amritsar prefer stuffed paratha and dairy products.[88] Certain dishes are exclusive to Punjab, such as makke di roti and sarson da saag.[87] The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi speciality, especially with non-vegetarian dishes.[89] Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras and vegetable dishes with paneer, are derived from Punjabi styles.[90] [edit] Rajasthan

Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.[91] Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, ghewar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi and boondi. Typical snacks include bikaneri bhujia, mirchi bada, pyaaj kachori, and dal kachori. Daal-baati is the most popular dish prepared in the state. It is usually supplemented with choorma, a mixture of finely grinded baked rotis, sugar and ghee.[40] Sikkim

Sindh
Main article: Sindhi cuisine
Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. While Sindh is not geographically a part of modern India, its food is there,[93] where a sizeable number of Sindhi people who are Hindu by religion migrated following the Partition of India, especially in Sindhi enclaves such as Ulhasnagar and Gandhidam. A typical meal in most Sindhi households consists of wheat-based flatbread (phulka) and rice accompanied by two dishes, one with gravy and one dry. Lotus stem (called as kamal kakri) is also used in sindhi dishes. Cooking vegetables by deep frying is a common practice followed. Sindhi cuisine is mostly influenced by Punjab and Gujarat state. Some common ingredients used are mango powder, tamarind, kokum flowers and dried pomegranate seeds.[94] [edit] Tamil Nadu

Main article: Cuisine of Tamil Nadu

Dosa served with chutney and sambar
Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word “curry” is derived from the Tamil kari, meaning something similar to “sauce”.[95][96] The southern regions of Madurai, Karaikudi, and Chettinad are famous for their spicy non-vegetarian dishes.[97][98] Dosa and idli are some of the popular dishes and are eaten with chutney and sambar BUttar Pradesh

Main article: Cuisine of Uttar Pradesh

Uttar Pradeshi thali (platter) with naan, daal, raita, shahi paneer, and salad Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine,[9] though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa and pakora, among the most popular snacks in India, originate from Uttar Pradesh.[19][101] Famous dishes include kebabs, dum biryani, and various mutton recipes. Sheer Qorma, Ghewar, Gulab Jamun, Kheer, Ras Malai are some of the popular desserts in this region. West Bengal

Main article: Bengali cuisine
Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself. Bengali cuisine has a high emphasis on the chilli pepper and tends to use high amounts of spice altogether. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice.[40] Fishes found in rivers, ponds and lakes of Bengal closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard. Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition in India similar to those in Western traditions. East Bengali food, which has a high presence in West Bengal, is much spicier than the West Bengali cuisine, and tends to use high amounts of Chilli, and is one of the spiciest cuisines in India and the World. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese.[103] * Barfi: A sweet made of dried milk with ground cashews or pistachios, often served with a thin layer of edible silver foil as decoration.[107] * Chikki: A sweet made out of peanuts and molasses.[108]

* Gulab jamun: A dessert consisting of fried milk balls soaked in sweet syrup, such as rose syrup or honey.[53] * Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi.[109] * Kulfi: An Indian ice cream in a variety of flavours such as mango, saffron, or cardamom.[110] * Kheer: A sweet rice pudding, usually made with rice and milk[19] * Malpoa: A type of pancake, made of wheat or rice flour, deep fried and dipped in sugar syrup.[111] * Rasgulla: A popular sweetmeat, produced by boiling small balls of casein in sugar syrup.[21] * Sandesh: A sweet made from cheese, kneaded with fine ground sugar and molasses.[53] * Shrikhand: A creamy dessert made out of strained yogurt, often served with dried fruits such as mangoes.[112] * Kaju Katli: Similar to barfi, mainly comprises cashew powder along with ghee, cardamom powder and sugar.[113] * Rabri: Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added for flavour. It is chilled and served as dessert.