Indian Cooking

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (Britain in particular), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

World Wildlife Fund (WWF)’s Living Planet Report released on 10 October 2024 emphasized India’s food consumption pattern as the most sustainable among the big economies ( G20 countries).

History

Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.

Prehistory and Indus Valley civilization

See also: Meluhha, Indus–Mesopotamia relations, and Indian maritime history

After 9000 BCE, a first period of indirect contacts between Fertile Crescent and Indus Valley civilizations seems to have occurred as a consequence of the Neolithic Revolution and the diffusion of agriculture. Wheat and barley were first grown around 7000 BCE, when agriculture spread from the Fertile Crescent to the Indus Valley. Sesame and humped cattle were domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding in South Asia.
By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

Vedic age

The ancient Hindu text ''Mahabharata'' mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

Antiquity

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey. Staple foods eaten today include a variety of lentils (''dal''), whole-wheat flour (''aṭṭa''), rice, and pearl millet (''bājra''), which has been cultivated in the Indian subcontinent since 6200 BCE. The Sangam literature, which is specific to South India, mentions that fish, crab, forest cattle, pork, monitor lizard, and poultry were consumed in the region together with a variety of millets, sago, sugarcane, dairy products, honey, and rice.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as ''saatvic'', '' raajsic'', or '' taamsic'' developed in Yoga tradition. The ''Bhagavad Gita'' proscribes certain dietary practices (chapter 17, verses 8–10).

Consumption of beef is taboo, due to cows being considered sacred in Hinduism. Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

Ingredients mentioned in ancient Indian scripture

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.
*Barley—(known as ''Yava'' in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India
*Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste
*Breadfruit—fritters called ''jeev kadge phodi'' in Konkani or ''kadachakka varuthath'' in Malayalam are a local delicacy in coastal Karnataka and Kerala
*Chickpeas—popular dishes are made with chickpea flour, such as '' mirchi bajji'' and ''mirapakaya bajji''
*Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk
*Figs—cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World
*Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals
*Grape wine—first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya
*Honey—the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts
*Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree
*Mustard— brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today
*Pomegranate—in some Hindu traditions, the pomegranate (Hindi: ''anār'') symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)
*Rice—cultivated in the Indian subcontinent from as early as 5,000 BC
*Rice cake—quite a variety are available
* Rose apple—mainly eaten as a fruit and also used to make pickles (''chambakka achar'')
*Saffron—almost all saffron grows in a belt from Spain in the west to Kashmir in the east
*Salt—considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried
*Sesame oil—popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean
*Sorghum—commonly called ''jwaarie'', ''jowar'', ''jola'', or ''jondhalaa'', sorghum is one of the staple sources of nutrition
*Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass
*Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
*Turmeric—used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th century

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe. The new-world vegetables popular in cuisine from the Indian subcontinent include maize, tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom.

File:Bhang eaters before two huts (6124556163).jpg, ''Bhang'' eaters in India c. 1790. ''Bhang'' is an edible preparation of cannabis native to the Indian subcontinent. It was used by Hindus in food and drink as early as 1000 BCE.
File:Nimmatnama-i Nasiruddin-Shahi 283.jpg, A page from the '' Nimatnama-i-Nasiruddin-Shahi'', book of delicacies and recipes. It documents the fine art of making ''kheer''.
File:Sweets 1.jpg, Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing ''samosas'' being served.
File:Prawn with a rui fish (6125147738).jpg, Prawn with a Rohu fish, Kalighat Painting. Freshwater fishes and crustaceans are staple diet in eastern regions, prominently in Bengal.

Ingredients

Staple foods of Indian cuisine include pearl millet (''bājra''), rice, whole-wheat flour (''aṭṭa''), and a variety of lentils, such as ''masoor'' (most often red lentils), ''tuer'' (pigeon peas), ''urad'' (black gram), and ''moong'' (mung beans). Lentils may be used whole, dehusked—for example, ''dhuli moong'' or ''dhuli urad''—or split. Split lentils, or ''dal'', are used extensively. Some pulses, such as ''channa'' or ''cholae'' (chickpeas), ''rajma'' (kidney beans), and ''lobiya'' (black-eyed peas) are very common, especially in the northern regions. ''Channa'' and ''moong'' are also processed into flour (''besan'').

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. ''Gingelly'' (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as ''Vanaspati ghee'', is another popular cooking medium. Butter-based ghee, or ''deshi ghee'', is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (''mirch'', introduced by the Portuguese from Mexico in the 16th century), black mustard seed (''sarso''), cardamom (''elaichi''), cumin (''jeera''), turmeric (''haldi''), asafoetida (''hing''), ginger (''adrak''), coriander (''dhania''), and garlic (''lasoon'').

One popular spice mix is ''garam masala'', a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (''dalchini''), clove (''laung),'' cumin (jeera), black peppercorns, coriander seeds and anise star.. Each culinary region has a distinctive ''garam masala'' blend—individual chefs may also have their own.

The spices chosen for a dish are freshly ground and then fried in hot oil or ghee to create a paste. The process is called ''bhuna'', the name also being used for a type of curry.

There are other spice blends which are popular in various regions. ''Panch phoron'' is a spice blend which is popular in eastern India. ''Goda masala'' is a sweet spice mix which is popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (''tejpat''), coriander leaves, fenugreek ('' methi'') leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Regional cuisines

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.

Andaman and Nicobar Islands

Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Staples of the diet of the Indigenous Andamanese traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine.

Andhra Pradesh

The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind.

Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as ''pappu'' (lentils) and ''pulusu ''(stew) and spicy vegetables or curries.

In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to ''dal''. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as ''avakaya'' and ''maagaya'', ''gongura'' (a pickle made from sorrel leaves), ''usirikaya'' (gooseberry or ''amla''),'' nimmakaya ''(lime), and tomato pickle.

''Perugu'' (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include ''dosa, pesarattu'' (mung bean ''dosa''), ''vada'', and ''idli''.

Arunachal Pradesh

The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes.

Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack. ''Thukpa'' is a kind of noodle soup common among the Monpa tribe of the region.

Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies.

''Apong'' or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.

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, Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or fermented.

Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc.

The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Spices are not fried before use 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. Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils. ''Paan'', the practice of chewing betel nut, generally concludes a meal.

West Bengal

Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat (chicken, goat meat), egg, rice, milk, and sugar all play crucial parts in Bengali cuisine.

Bengali cuisine can be subdivided into four different types of dishes, ''charbya'' (চারব্য), or food that is chewed, such as rice or fish; ''choṣya'', or food that is sucked, such as ''ambal'' and ''tak''; ''lehya'' (লেহ্য), or foods that are meant to be licked, like ''chuttney''; and ''peya'' (পেয়ে), which includes drinks, mainly milk.

During the 19th century, many Odia-speaking cooks were employed in Bengal, which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.

Bengali cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices.

The cuisine is known for subtle flavours with an emphasis on fish, meat, vegetables, lentils, and rice. Bread is also a common dish in Bengali cuisine, particularly a deep-fried version called '' luchi'' is popular. Fresh aquatic fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing in vegetables and sauces based on coconut milk or mustard.

East Bengali food, which has a high presence in West Bengal and Bangladesh, 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'' and '' Rashogolla'' are popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighboring Odisha both claim to be the origin of dessert. Each state also has a geographical indication for their regional variety of ''rasgulla''.

The cuisine is also found in the state of Tripura and the Barak Valley of Assam.

Bihar

Bihari cuisine may 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 eggplant (''brinjal'') and tomatoes.

Among meat dishes, meat ''saalan'' is a popular dish made of mutton or goat curry with cubed potatoes in ''garam masala''.

''Dalpuri'' is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.

''Malpua'' is a popular sweet dish of Bihar, prepared by a mixture of '' maida'', milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is '' balushahi'', which is prepared by a specially treated combination of ''maida'' and sugar along with ''ghee'', and the other worldwide famous sweet, ''khaja'' is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silao near Nalanda is famous for its production.

During the festival of Chhath, ''thekua'', a sweet dish made of ''ghee'', jaggery, and whole-meal flour, flavoured with aniseed, is made.

Other food items that are quite prominent in Bihar are, Pittha, Aaloo Bhujiya, Reshmi Kebab, Palwal ki mithai, and Puri Sabzi.

Chandigarh

Chandigarh, the capital of Punjab and Haryana is a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as ''paratha'', especially at breakfast, and other Punjabi foods like ''roti'' which is made from wheat, sweetcorn, or other glutenous flour with cooked vegetables or beans. '' Sarson da saag'' and ''dal makhani'' are well-known dishes among others. Popular snacks include '' gol gappa'' (known as ''panipuri'' in other places). It consists of a round, hollow ''puri'', fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc.

Chhattisgarh

Chhattisgarh cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the mahuwa flower palm wine (''tadi'' in rural areas). Chhattisgarhi cuisines varies as per special occasions and festivals like Thethari and Khurmi, fara, gulgule bhajiya, chausela, chila, aaersa are prepared in regional festivals. The tribal people of the Bastar region of Chhattisgarh eat ancestral dishes such as mushrooms, bamboo pickle, bamboo vegetables, etc.

Dadra and Nagar Haveli

The local cuisine resembles the cuisine of Gujarat. '' Ubadiyu'' is a local delicacy made of vegetables and beans with herbs. The common foods include rice, ''roti'', vegetables, river fish, and crab. People also enjoy buttermilk and chutney made of different fruits and herbs.

Daman and Diu

Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood. Normally, ''rotli'' and tea are taken for breakfast, ''rotla'' and ''saak'' for lunch, and ''chokha'' along with ''saak'' and curry are taken for dinner. Some of the dishes prepared on festive occasions include ''puri'', ''lapsee'', ''potaya'', ''dudh-plag'', and ''dhakanu''. While alcohol is prohibited in the neighbouring state of Gujarat, drinking is common in Daman and Diu. Better known as the "pub" of Gujarat. All popular brands of alcohol are readily available.

Delhi

Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread ( ''parathas'').

Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities.

Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways. This is apparent in the different types of street food available. ''Kababs'', ''kachauri'', ''chaat'', Indian sweets, Indian ice cream (commonly called ''kulfi''), and even Western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular.

Goa

The area has a tropical climate, which means the spices and flavours are intense. Use of ''kokum'' is a distinct feature of the region's cuisine.

Goan cuisine is mostly seafood and meat-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. Shellfish, including crabs, prawns, tiger prawns, lobster, squid, and mussels, are commonly eaten.

The cuisine of Goa is influenced by its Hindu origins, 400 years of Portuguese colonialism, and modern techniques.

Bread, introduced by the Portuguese, is very popular, and is an important part of the Goan breakfast, most frequently in the form of toast.

Gujarat

Gujarati cuisine is primarily vegetarian. The typical Gujarati ''thali'' consists of ''roti'' (''rotlii'' in Gujarati), ''daal'' or ''kadhi'', rice, ''sabzi''/''shaak'', ''papad'' and ''chaas'' (buttermilk).

''Sabzi'' is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. 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.

Many Gujarati dishes are simultaneously sweet, salty (like '' handvo''), 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 much less in summer.

Gujarati snacks include ''sev khamani'', '' khakhra'', ''dal vada'', ''methi na bhajiya'', ''khaman'', ''bhakharwadi'' and more.

Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice,

Haryana

Cattle being common in Haryana, dairy products are a common component of its cuisine.

Specific regional dishes include ''kadhi'', ''pakora'', ''besan masala roti'', ''bajra aloo roti'', '' churma'', ''kheer'', ''bathua raita'', ''methi gajar'', ''singri ki sabzi'', and tomato chutney.

In the past, its staple diet included ''bajra khichdi'', '' rabdi'', onion chutney, and ''bajra ki roti''. In non-vegetarian cuisine it includes ''kukad kadhai'' and chicken ''tikka masala''.

''Lassi'', ''sharbat'', '' nimbu pani'' and '' labsi'' (a mixture of ''bajra'' flour and ''lassi'') are three popular non-alcoholic beverages in Haryana. However, liquor stores are common there, which cater to a large number of truck drivers.

Himachal Pradesh

The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include ''sidu'', ''patande'', '' chukh'', ''rajmah'', and '' til'' chutney.

Jammu and Kashmir

The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley. 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. Subsequent influences have included the cuisines of Central Asia and the North Indian plains.

The most notable ingredient in Kashmiri cuisine is mutton, of which over 30 varieties are known. ''Wazwan'' is a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art. Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses '' dahi'' (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic. '' Birayanis'' are quite popular, and are the speciality of Kashmir.

The Jammu region is famous for its '' sund panjeeri'', ''patisa'', ''rajma'' with rice and Kalari cheese.

Dogri food includes ''ambal'' (sour pumpkin dish), ''khatta'' meat, '' kulthein di dal'', ''dal chawal'', ''maa da madra'' (black gram lentils in yogurt) and Uriya.

Many types of pickles are made including mango, '' kasrod'', and ''girgle''. Street food is also famous which include various types of ''chaats'', specially ''gol gappas'', '' gulgule'', ''chole bhature'', ''rajma kulcha'' and ''dahi bhalla''.

Jharkhand

Staple foods in Jharkhand are rice, ''dal'' and vegetables. Famous dishes include ''chirka roti'', '' pittha'', ''malpua'', '' dhuska'', ''arsa roti'' and '' litti chokha''.

Local alcoholic drinks include '' handia'', a rice beer, and ''mahua daru'', made from flowers of the ''mahua'' tree (''Madhuca longifolia)''.

Karnataka

A number of dishes, such as ''idli, rava idli'', Mysore '' masala dosa'', etc., were invented here and have become popular beyond the state of Karnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions.

Karnataka cuisine can be very broadly divided into Mysore/Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu/Coorg cuisine, Karavali/coastal cuisine, and Saraswat cuisine.

This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets.

Typical dishes include '' bisi bele bath'', '' jolada rotti'', ''badanekai yennegai'', '' holige'', ''kadubu'', ''chapati'', '' idli vada'', '' ragi rotti'', ''akki rotti'', '' saaru'', '' huli'', ''kootu'', ''vangibath'', '' khara bath'', ''kesari bhath'', ''sajjige'', ''neer dosa,'' ''mysoore'', ''haal bai'', '' chiroti'', ''benne dose'', majjige huli, '' ragi mudde,'' and '' uppittu.''

The Kodagu district is known for spicy pork curries, 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

Contemporary Kerala food includes vegetarian and non-vegetarian dishes. Fish and seafood play a major role in Kerala cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, ''seer'' fish, king fish, pomfret, prawns, shrimp, sole, anchovy, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known as ''thoran'' or ''mizhukkupiratti''. As Kerala has large number of inland water bodies, freshwater fish are also abundant, and part of regular meals. It is common in Kerala to have a breakfast with non-vegetarian dishes in restaurants, in contrast to other states in India. Chicken or mutton stews, lamb, chicken, beef, pork, egg curry, and fish curry with tapioca for breakfast are also widely enjoyed.

Kerala cuisine reflects its rich trading heritage. Over time, various cuisines have blended with indigenous dishes, while foreign ones have been adapted to local tastes. Significant Arab, Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine.

Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the state, making seafood a common part of the meal. Starchy food like Rice and tapioca forms the major part of Kerala's staple food. Having been a major region of spice cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine. Kerala ''sadhya'', an elaborate vegetarian banquet prepared for festivals and ceremonies. A full-course ''sadhya'', which consists of rice with about 20 different accompaniments and desserts is the ceremonial meal, eaten usually on celebrations such as marriages, Onam, Vishu, etc. and is served on a plantain leaf.

Most of Kerala's Hindus, except its Brahmin community, eats fish, chicken, beef, pork, eggs, and mutton. The Brahmin are famed for their vegan cuisine, especially varieties of ''sambar'' and '' rasam''. A thick vegetable stew popular in South and Central India called ''avial'' is believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish in ''Kerala sadya''. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like ''idli'', ''dosa'', ''appam'', ''idiyappam'', ''puttu'', parotta and ''pathiri'' served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry.

The Muslim community of Kerala blend Arabian, North Indian, and indigenous Malabari cuisines, using chicken, eggs, beef, and mutton. ''Thalassery biryani'' is the only ''biryani'' variant, which is of Kerala origin having originated in Talassery, in Malabar region. The dish is significantly different from other ''biryani'' variants. Snacks like ''Pazham nirachathu'', ''Unnakkai'', ''Bread pola''— made of bread, eggs, milk and a simple masala, Iftar preparations like ''Thari kanji'', ''Kozhi pichuporichathu'' (shredded chicken), ''Pidi''— a preparation of rice dumplings dunked in gravy,''Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri'' – roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine.
The Pathanamthitta region is known for ''raalan'' and fish curries. ''Appam'' along with wine and curries of duck, pork and cured beef are popular among Syrian Christians in Central Kerala.

Popular desserts are ''payasam'' (pudding) and ''halwa''. Payasam, especially ''Ambalappuzha Paalpayasam'' also known as Gopala Kashayam (Krishnan's potion) prepared at the 17th century Ambalappuzha Sri Krishna swami temple, is a delicacy known for its unique and flavourful taste. Interestingly, on each day the paalpayasam is prepared only after (ritualistically) seeking due permission from the presiding deity – Shri Krishna. Kerala has a number of paayasam varieties including but not limited to ''Paalpayasam, Vermicelli Payasam, Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman, Parippu Paayasam'' and more. Paayasam like Vermicelli Payasam (Semiya payasam) also finds a place in Iftar feast of Muslim communities in Kerala.

''Halva'' is one of the most commonly found or easily recognized sweets in bakeries throughout Kerala, and originated from the Gujarathi community in Calicut. Europeans used to call the dish "sweetmeat" due to its texture, and a street in Kozhikode where became named Sweet Meat Street during colonial rule. This is mostly made from ''maida'' (highly refined wheat), and comes in various flavours, such as banana, ''ghee'' or coconut. However, ''karutha haluva'' (black ''haluva'') made from rice is also very popular.

Ladakh

Ladakhi cuisine is from the two districts of Leh and Kargil in the union territory of Ladakh. Ladakhi food has much in common with Tibetan food, the most prominent foods being ''thukpa'' (noodle soup) and ''tsampa'', known in Ladakhi as ''ngampe'' (roasted barley flour). Edible without cooking, ''tsampa'' makes useful trekking food.

Strictly Ladakhi dishes include ''skyu'' and ''chutagi'', both heavy and rich soup pasta dishes, ''skyu'' being made with root vegetables and meat, and ''chutagi'' with leafy greens and vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common.

As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as '' gurgur cha'', after the sound it makes when mixed. Sweet tea (''cha ngarmo'') is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into ''chang'', an alcoholic beverage drunk especially on festive occasions.

Lakshadweep

The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy non-vegetarian and vegetarian dishes.

The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep, since the island lies in close proximity to Kerala. Coconut and sea fish serve as the foundation of most meals.

The people of Lakshadweep drink large amounts of coconut water, which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savory dishes have a touch of famous Malabar spices. Local people also prefer to have ''dosa'', ''idlis,'' and various rice dishes.

Madhya Pradesh

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 well known, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as ''rogan josh'', ''korma'', '' qeema'', ''biryani'', ''pilaf'', and ''kebabs''. On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such as ''paya ''soup, ''bun kabab'', and ''nalli-nihari'' as some of the specialties.

'' 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 specialty of the Malwa and Indore regions of central Madhya Pradesh is '' poha'' (flattened rice); usually eaten at breakfast with ''jalebi''.

Beverages in the region include ''lassi'', beer, rum and sugarcane juice. A local liquor is distilled from the flowers of the mahua tree. 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 fermented.

Maharashtra

Maharashtrian cuisine is an extensive balance of many different tastes. It 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'', '' sabudana khichdi'', ''masala bhat'', '' pav bhaji'', and '' wada pav''. ''Poha'' or flattened rice is also usually eaten at breakfast. ''Kanda poha'' and ''aloo poha'' are some of the dishes cooked for breakfast and snacking in evenings.

Popular spicy meat dishes include those that originated in the Kolhapur region. These are the Kolhapuri ''Sukka'' mutton, ''pandhra rassa'', and ''tabmda rassa''. '' Shrikhand'', a sweet dish made from strained yogurt, is a main dessert of Maharashtrian cuisine. 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 cuisine. In the interior of Maharashtra, the Paschim Maharashtra, Khandesh, Vidarbha and Marathwada areas have their own distinct cuisines.

The cuisine of Vidarbha uses groundnuts, poppy seeds, jaggery, wheat, ''jowar'', and '' bajra'' extensively. A typical meal consists of rice, ''roti'', ''poli'', or '' bhakar'', along with ''varan'' and ''aamtee''—lentils and spiced vegetables. Cooking is common with different types of oil.

Savji food from Vidarbha is well known all over Maharashtra. Savji dishes are very spicy and oily. Savji mutton curries are very famous.

Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, where they are common ingredients. 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.

''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.

Malwani

Malwani cuisine is a specialty of the tropical area which spans from the shore of Deogad Malwan to the southern Maharashtrian border with Goa. The unique taste and flavor of Malwani cuisine comes from Malwani ''masala'' and use of coconut and ''kokam''.

The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab, and shellfish curries (also called ''mashacha sar'' in the Malwani language) are well known, along with ''kombadi'' (chicken) ''wade'' and mutton prepared Malwani style. ''Mohari'' mutton is also one of the distinct delicacies of Malwani cuisine.

A large variety of fish is available in the region, which include '' surmai'', ''karali'', '' bangada'', ''bombil'' (Bombay duck), ''paplet'' (pomfret), ''halwa'', ''tarali'', ''suandale'', ''kolambi'' (prawns), ''tisari'' (shellfish), ''kalwa'' (stone fish) and ''kurli'' (crab).

All these fish are available in dried form, including prawns, which are known as ''sode''. Local curries and ''chatanis'' are also prepared with dried fish.

Different types of rice breads and pancakes add to the variety of Malwani cuisine and include ''tandlachi bhakari'', ''ghawane'', ''amboli'', '' patole'', '' appe'', ''tandalachi'' and ''shavai'' (rice noodles). These rice breads can be eaten specially flavored with coconut milk, fish curries, and chicken or mutton curries.

''Sole kadi'' made from ''kokam ''and coconut milk is a signature appetizer drink .
For vegetarians, Malwani delicacies include ''alloochi bhaji'', ''alloochi gathaya'', ''kalaya watanyacha'', and '' sambara'' (black gram stew).

The sweets and desserts include ''ukadiche modak'', ''Malawani khaje'', ''khadakahde kundiche ladu'', ''shegdanyache ladu'', ''tandalchi kheer'', and ''tandalachi shavai ani ras'' (specially flavored with coconut milk).

Manipur

Manipuri cuisine is represented by the cuisine of the Meitei people who form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet.

Most of the dishes are cooked like vegetable stew, flavored with either fermented fish called ''ngari'', or dried and smoked fish.

The most popular Manipuri dish is ''eromba'', a preparation of boiled and mashed vegetables, often including carrots, potatoes or beans, mixed with chilli and roasted fermented fish.

Another popular dish is the savory cake called ''paknam'', made of a lentil flour stuffed with various ingredients such as banana inflorescence, mushrooms, fish, vegetables etc., and baked covered in turmeric leaves.

Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The Manipuri salad dish called ''singju'', made of finely julienned cabbage, green papaya, and other vegetables, and garnished with local herbs, toasted sesame powder and lentil flour is extremely popular locally, and often found sold in small street side vendors.

''Singju'' is often served with ''bora'', which are fritters of various kinds, and also ''kanghou'', or oil-fried spicy veggies. Cooked and fermented soybean is a popular condiment in all Manipuri kitchens.

The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial). Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations.

The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region. They are however very similar to the cuisines of Southeast, East, and Central Asia, Siberia, Micronesia and Polynesia.

Meghalaya

Meghalayan cuisine is unique and different from other Northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. In the Khasi and Jaintia Hills districts, common foods include ''jadoh'', ''ki kpu'', '' tung-rymbai'', and pickled bamboo shoots.

Other common foods in Meghalaya include ''minil songa'' (steamed sticky rice) and ''sakkin gata''.

Like other tribes in the northeast, the Garos ferment rice beer, which they consume in religious rites and secular celebrations.

Mizoram

The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of Northeast India and North India.

Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil.

Meals tend to be less spicy than in most of India. Mizos love eating boiled vegetables along with rice. A popular dish is ''bai'', made from boiling vegetables (spinach, eggplant, beans, and other leafy vegetables) with ''bekang'' (fermented soya beans) or ''sa-um'', fermented pork fat served with rice. ''Sawhchiar'' is another common dish, made of rice and cooked with pork or chicken.

Nagaland

The cuisine of Nagaland reflects that of the Naga people. It is known for exotic pork meats cooked with simple and flavourful ingredients, like the extremely hot ''bhut jolokia'' (ghost chili) pepper, fermented bamboo shoots, and ''akhuni'' (fermented soya beans). Another unique and strong ingredient used by the Naga people, is the fermented fish known as ''ngari''.

Fresh herbs and other local greens also feature prominently in the Naga cuisine. The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish.

Traditional homes in Nagaland have external kitchens that serve as smokehouse

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