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North Indian Cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of North Indian cuisine include: *Awadhi cuisine *Bhojpuri cuisine *Bihari cuisine *Cuisine of Kashmir *Kumaoni cuisine *Mughlai cuisine *Punjabi cuisine *Rajasthani cuisine *Cuisine of Uttar Pradesh Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. Uttar Pradesh is famous for its beauty. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dis ... North Indian cuisine has strong Central Asian influences as compared to its southern or eastern counterparts.''The Cuisine of North Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile New Mexico chile or New Mexican chile (Scientific name: ''Capsicum annuum'' 'New Mexico Group'; es, chile de Nuevo México, ) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communiti ... in New Mexican cuisine. Likewise, National dish, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Food and drink prohibitions, Religious food laws can also exerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awadhi Cuisine
Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. Early history The ''bawarchis'' (chefs) and ''rakabdars'' (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Uttar Pradesh
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. Uttar Pradesh is famous for its beauty. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, and Haryana. Apart from native cuisine, Mughlai, Awadhi and Bhojpuri are famous subtypes of cuisine of the state. Bread As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways. Popular breads include tandoori naan (naan baked in a tandoor), tandoori roti, kulcha, taftan, sheermal, rumali roti, poori, paratha, millet (millet flour flatbread), lachha paratha and poori aka oil-fried roti Common food *Biryani *Boondi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rajasthani Cuisine
Rajasthani cuisine ( hi, राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredients in an arid region.Krishna Gopal Dubey, The Indian Cuisine, PHI Learning Pvt. Ltd., pp.193 Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Pyaaj kachori. Other famous dishes include ''Dal Baati'', ''malaidar special lassi'' (lassi) and ''Lashun ki chutney'' (hot garlic paste), ''Mawa lassi'' from Jodhpur, Alwar ka mawa, ''Malpauas'' from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of Pakistan and India, England, Canada, America, and in many other parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include (a stew whose main ingredient is mustard greens) and ''makki di roti'' (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughlai Cuisine
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. History Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as ''Turani'' ( Turkic), ''Irani'' ( Persian), ''Shaikhzada'' (Indian Muslim) and Hindu Rajput, the empire itself ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumaoni Cuisine
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like '' gouhat'' (or ''kulath'', a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, ras bhaat, chain, faanda and thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from bhatt pulses. Cereals like madua with rice and wheat are popular. Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India. Several snack items, breads, dairy products and beverages form the heart of the Kumaoni cuisine which is traditionally eaten in several parts in Uttarakhand. See also * Singori * Bal Mithai References Indian cuisine by region Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Kashmir
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is ''haakh-batta'' (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms). Kashmiris consume meat voraciously. Kashmiri cuisine is of two distinct types — ''wazwan'' is the food of the Muslims, and the Pandits have their traditional ''batta''. They share a love for lamb; the love a Kashmiri has for meat is unparalleled. They are, per capita, the hig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bihari Cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with ''sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of roasted eggplan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhojpuri Cuisine
Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. Bhojpuri people enjoy eating both vegetable and meat dishes. Breads Various kinds of breads are consumed in Bhojpuri cuisine. Roti or chapati is prepared almost every day and eaten in all three meals of the day. Millet breads are also cooked occasionally depending upon the season. Paranthas (also called ''paravaathas'' in western districts of Bhojpur region) are prepared for breakfast. Paranthas are usually stuffed with vegetables, ''chhena'', ''dal'' or ''sattu''. Sometimes, layered paranthas with flavourings of spices like ''ajwain'' are also prepared. Occasionally, deep-fried breads like puri, luchui, ''suhari'' and kachori are also prepared. Puas (sweet pancakes) are also commonly cooked in monsoon season or o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bihar
Bihar (; ) is a state in eastern India. It is the 2nd largest state by population in 2019, 12th largest by area of , and 14th largest by GDP in 2021. Bihar borders Uttar Pradesh to its west, Nepal to the north, the northern part of West Bengal to the east, and with Jharkhand to the south. The Bihar plain is split by the river Ganges, which flows from west to east. On 15 November 2000, southern Bihar was ceded to form the new state of Jharkhand. Only 20% of the population of Bihar lives in urban areas as of 2021. Additionally, almost 58% of Biharis are below the age of 25, giving Bihar the highest proportion of young people of any Indian state. The official languages are Hindi and Urdu, although other languages are common, including Maithili, Magahi, Bhojpuri and other Languages of Bihar. In Ancient and Classical India, the area that is now Bihar was considered the centre of political and cultural power and as a haven of learning. From Magadha arose India's first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern India
North India is a loosely defined region consisting of the northern part of India. The dominant geographical features of North India are the Indo-Gangetic Plain and the Himalayas, which demarcate the region from the Tibetan Plateau and Central Asia. The term North India has varying definitions. The Ministry of Home Affairs in its Northern Zonal Council Administrative division included the states of Haryana, Himachal Pradesh, Punjab and Rajasthan and Union Territories of Chandigarh, Delhi, Jammu and Kashmir and Ladakh. The Ministry of Culture in its ''North Culture Zone'' includes the state of Uttarakhand but excludes Delhi whereas the Geological Survey of India includes Uttar Pradesh and Delhi but excludes Rajasthan and Chandigarh. Other states sometimes included are Bihar, Gujarat, Jharkhand, Madhya Pradesh and West Bengal. North India has been the historical centre of the Mughal Empire, the Delhi Sultanate and the British Indian Empire. It has a diverse culture, and incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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