Indian food cuisine

PUNJAB
INTRODUCTION:-
The legandary punjabi cuisine which has no doubt been
responsible to a great extent for promoting the love of indian
food outside india.the influence from the persians, afghans,
greeks and mongols has resulted in the cuisines not only rich
and exotic but robust and earthy as well..”The taste of
punjab” would perhaps inspired the indomitable tandoor . The
rich and spicy tandoori preperations topped up with butter
will be tantalisingly tasty and nutritious.
Mention punjab and the first image that comes to mind is that
of lush green fields. Mention punjabi food and the first thing
that comes to mind is makkai ki roti and sarson ka saag.
Punjabi cuisine is like the punjabis themselves. It is simple,
sizeable and hearty - with no unnecessary frills or exotic
accompaniments. “variety is the spice of life” is the diversity
which has put the boundaries in indian food.
Punjabi people have vigorous appetites and their love for food
is visible from the food pallet that they offer. The Punjabi food,
like other Indian cuisines is very spicy. The use of Tandoor is
very prominent in Punjabi cooking. A Tandoor is a kind of an
eathern oven which are half buried in the ground in which
charcoal is used. Food cooked in these ovens is earthy smelling
which lends a very exotic and rich aroma to it. Marinated
meat, chicken, fish, paneer, rotis and naans of many types are
cooked in this oven and the results are absolutely amazing.
Punjabi food includes a large variety of breads like: Nans,
parathas, chapati's made of maize flour are so soft that they
simply melt in the mouth. With the passage of time the Punjabi
cuisine has undergone a lot many changes like the addition of
rumali roti and lacchha paratha. Punjabi cuisine is

synonymous with spicy, creamy and aromatic gravies.
The Punjabi dishes are lavishly garnished with chopped and
slivered and sliced spices, while gravies are made rich by the
use of ghee and cream. For most of the people living abroad
Indian cuisine is synonymous with the Punjabi cuisine. For
them, savoring Indian food means having naans, gravied
vegetables, curries and pulaos.
ABOUT THE STATE:-
The land of punjab is a land of earthy culture, emerald green
fields and warm people whose robust rustic ways of bonhomie
are very much a part of their heritage. Beyond its joyous
people and carpet spreads of fertile fields, this 'land of milk
and honey' has a host of culinary treasures that it readily
offers to the others too.
THE SEASONS OF PUNJAB:-
There are three well defined seasons in the punjab. These are:
1. Hot season (mid-april to the end of june)
2. Rainy season ( early july to the end of september)
3. Cold season (early december to the end of february
Agriculture
Punjab is called the "granary of india" or "india's bread-
basket." it produces the following:
60% of india's wheat
40% of india's rice
In worldwide terms:
2% of the world's cotton
2% of world’s wheat
1% of the world's rice
The largest grown crop is wheat.

Other important crops are rice, cotton, sugarcane, millet,
maize, barley and fruit.
LOCATION & MAP OF PUNJAB
PEOPLE FOOD

HABITS
Punjabi people have a heavy diet as their main occupation is
farming.
Their diet mainly consist of:
Chicken
Mutton
Home made cheese
Yoghurt
Ghee & butter
Famous breads:
Nans
Parathas
Rotis
Famous desserts:
Gajar ka halwa
Gulab jamun
SPECIALITIES
Most punjabi menus are made according to the season. The
universal favorite is chole-bathure which is a round-the-year
item and is available at every wayside dhaba. But, the pride of
the punjabi winter cuisine is (sarson-ka-saag served with blobs
of white butter accompanied by makke-di-roti and lassi
INGREDIENTS :-

• Garam masala
• Ghee (clarified butter)
• Dahi (yoghurt)
• Paneer (home-made cheese)
• Haldi (turmeric)
• Amchur (mango powder)
• Lal & hari mirchi (red & green chillies)
•
MENU OF THE DAY
AMRITSARI MACCHI
( fish dipped in a batter of gram flour along with different
masala’s & ajwain)
DAL MAKHNI
( a rich punjabi lentil preparation consisting of black urad dal,
red kidney beans & lots of butter)
TANDOORI ROTI
( a typical punjabi bread used as a staple diet made of refined
flour, milk, egg and salt)
GULAB JAMUN
( a unique punjabi dessert made of khoya, chenna mixed
together & made roundels deep fried & dipped in sugar syrup
& served hot)
POPULAR DISHES

CholeBhature
SukhiDal
PaneerAmritsari
PalakMakkaiMalai
MakkiDiRoti
LassiPatiala
Aloo(Potato)Tikki
SukhiChannaDal
PistaLassi
BainganDaBhurtha
SagGosht (LambandSpinach)
ChaampMasala (LambChopsMasala)
MurghaKariChicken (CurrywithTomatoes)
MurghMakhan (SilkenChicken)
MattarPaneer (PeaswithFarmerCheese)
SuchasDal
Lobhia
(ChandniVegetarianCuisine'sNorthAmericanBlackeyes)
ChickenDilruba
Gajar Halwa (Quick Glazed Carrot
Halwa )
Dal makhani
Tandoori murg
Saarso ka saag
Makai ki roti
Gulab jamun
NAAN (20 PAX)

It is the most popular staple diet for the punjabi people which
is made up of refined flour and oil along with the other
ingredients.
INGREDIENTS QUANTITY
Flour 2 kg
Salt 20 gm
Soda bi carbonate 3 gm
Baking pwd 10 gm
Egg 2 nos
Sugar 22 gm
Yoghurt 50 gm
Milk 100 ml
Refined oil 80 ml
Kalonji 8 gm
Melon seeds 12 gm
Butter 100 gm
Methods:-
At first we need to sift flour with salt baking powder and
sodium bi carbonate.then another bowl we make amixture
with yoghurt, milk,refined oilegg,sugar and we mix it well.after
this we add the mixture into the flour and then knead it and
make asoft dough.then we make roundels and stretch it to
make a elongated oval shape and insert it into tandoor for 3
mins and after taking it out from the tandoor we apply butter
and serve immidiately.

GULAB JAMUN (20 PAX)
A wonderful and most popular pujabi dessert is gulab jamun
which is made of grated khoya and chenna and made into
poundels and ten deep fried and dipped in sugar syrup and
served hot usualy
Khoya 500 gm
Chenna 100 gm
Sugar 1 kg
Water 500 ml
Soda bi carbonate a pinch
Refined flour 60 gm
Ghee/vanaspati to deep fry
Methods:-
At first khoya and chenna are to be kneaded to mash any
granules.then we make the sugar syrup.after that we mix
khoya and chenna ,add four and the dissolved soda bi
carbonate.we kned gently and make 40 roundels.then we heat
ghee and vanspati and deep fry the roundels in low heat till
golden brown and then dip it in the sugar solution and serve it
hot.
AMRITSARI MACCHI (20 PAX)
A popular punjabi fish preparation made from a batter of
gram flour which includes many other ingredients and ajwain.
fish 1kg
malt vinegar 60 ml
salt as reqd
ginger paste 50 gm
garlic paste 50 gm

ajwain 10 gm
red chillies 5 gm
turmeric 3 gm
pepper pwd 3 gm
gram flour 150 gm
water 120 ml
oil to deep fry
lemon 2 nos
chat masala to sprinkle
METHODS:-
First of all we marinate the fish with salt,pepper and lemon
juice.then we prepare the batter.after marinatin the fish for 20
minutes we dip the fish into the batter and deep fry and then
sprinkle chat masala and serve hot immidiately
DAL MAKHNI (20 PAX)
A rich punjabi lentil preparation consisting of black urad dal
and red kidney beans and lots of butter.
Whole urad dal 600 gm
Red kidney beans 120 gm
Salt TT
Ginger chopped 60 gm
Garlic chopped 60 gm
Green chillies chopped 20 gm
Butter 150 gm
Refined oil 180 ml
Ginger paste 125 gm
Garlic paste 125 gm
Tomato puree 250 ml
Red chilli pwd 20 gm
Butter 240 gm
Cream 240 ml

Corriender leaves 20 gm
Methods:-
At first we soak both the dals overnight.then boil the dal with
salt,chopped garlic,ginger and green chillies until the dal
becomes soft.then we mash the dal.then in the heated iol we
sautee ginger garlic paste and then add red chilli pwd and
tomato puree and simmer for sometime.then add the boiling
dal into it and mix well.add white butter,cream and mix again
with salt.after finushing garnish with chopped corriendr and
serve hot.

PARSI CUISINE
Parsis are another Gujarati speaking majority. They are
Zoroshtrians who who fled Iran in the 8th
century.
There is saying among the Parsis that the community can be
divided into two groups: one that loves good food and the other
that loves eating.
Parsi food is delicious blend of western influences, a Gujrati
love of sweet and sour mixture, and the Persian genius for
combining meat with dried fruits such as apricot.
To enjoy the parsi food, it is best to attend a lagan nu bhonu or
a wedding style banquet. Parsis have their food course wise
and usually seated.
Drinks are served first, then the guests are seated at a long
table. The food is placed on a leaf plates or banana leaves, the
first food is meva nu achar, sweet chutney made with carrots
and dry fruits; wafer made with potato and sago, come next,
and followed by wholewheat griddle breads or chapattis. Then
comes the fish course (probably patrani machhi). It is soon
time for the chicken or meat courses, next comes the egg
course, which consist of beaten eggs pored over sautéed onion
and baked.
Half way through the meal is the appearance of the pilaf, rice
studded with meat and potatoes, which is to be eaten with well
spiced toovar dal. Ice cream, chocolate, betel leaves and fennel
seeds follow. Fennel seed are much needed digestive.

Love of eggs is a Parsi weakness. Parsis cooked eggs with all
types of vegetables and sometimes with small fish as well.
Favorites are eggs cooked with savory potatoes, wafers,
tomatoes and greens. Another specialty is Akoori ( scrambled
eggs). The parsi poro (flat omelets) is also made in many ways.
Fish is an important part of Parsi meal. Having settled on the
western coast, Parsis not only enjoy eating it but also consider
it auspicious. The favorite includes black and white pomfrets,
the boi and the grey mullets.
No Parsi dish can be completed without mutton or chicken
dish. Most of these dishes are cooked with vegetables and the
name of the dish is self explanatory.
FAMOUS DISHES :
1. PATRANI MACHHI: Fish with freshly ground coconut ,
wrapped in banana leaves and steamed.
2. KOLMINO PATIO: A popular Parsi delicacy in which
onion is fried and paste of garlic, coriander, garam
masala and red chilli is added and finished with tamarind
and jaggery. Prawns are cooked in the curry.
3. SALI JARDALOO MURGH: Popular among the Parsis,
the dish is sweet and sour, made with chicken and dried
apricot, served with crunchy fried potato straw.
4. DHANSAAK: It is a whole some meal in which lamb is
cooked in dal and various other vegetables till everything
is cooked, along with masala to give rich gravy. The usual
accompaniments ism deep fried kebabs and meats balls.
5. BATAT NI TARKARI: Quarters of boiled potato tossed
in oil with mustard, cumin, turmeric and chopped green
chilli and chopped coriander.
6. BROWN RICE: Traditional accompaniments of dhansak
are rice cooked with browned onion and added with
caramel to give color to the rice and the characteristics
flavors.

7. NAN KHATAI: Considered as cookies. Flour with butter,
sugar, a little curd, soda bi carbonate and other flavoring
agent are mixed together to form a dough, which is
divided into small portions and baked.

RAJASTHANI CUISINE
LOCATION:
Situated in the northwestern region of India, colorful
Rajasthan has the neighboring country of Pakistan as its
northwestern boundary, Uttar Pradesh, Punjab and Haryana
as its northeastern and northern frontiers, Madhya Pradesh
and Uttar Pradesh manning its east and southeastern fronts
and its southwestern borders being manned by Gujarat.
The main geographic features of Rajasthan are the Thar
Desert and the Aravalli Range, which runs through the state
from southwest to northeast, almost from one end to the other,
for more than 850 km. Mount Abu is at the southwestern end
of the range.
CLIMATE:
Summers are hot and winters are cold. Maximum temperature
is about 48 degree centigrade and minimum is approx 8 degree
centigrade. Average annual rainfall is between 20- 40 cm.
IMPORTANT FESTIVALS:
When we talk about Rajasthan we cannot forget fairs and
festivals which add color to the deserted land of Rajasthan.
Camel festival is organized by Rajasthan tourism and
development corporation in Bikaner in month of January

every year. Pushkar is 11 kms from Ajmer and also famous for
its camel fair. Pushkar fair is well-known for its camel trading
and other religious activities. Kite festival is organized in
Ajmer.
FOOD HABIT:
Because of less color in landscape, the dresses and cuisine of
rajasthan is colorful, red chilli powder and turmeric powders
are very common ingredients. Each region in India has its own
traditional dishes and specialities. In the royal kitchens of
Rajasthan, as well as most other states, food is a very serious
business and raised to the level of an art-form. Rajasthani
cooking was influenced by the war -like lifestyle of its
inhabitants and the availability of ingredients in this region.
Love for shikar has made game, particular favorite with
royality. Wild boar, venison and pheasant etc. all offer exotic
delicacies. There are many ways of cooking game, Sule / Sula-
the smoked Rajasthani kebab, for example is barbecued in
different ways. Games are also pickled for future, pickled rind
of wild boar is a very special dish.
GEOGRAPHICAL IMPACT ON FOOD:
Food that could last for several days and could be eaten
without heating was preferred, more out of necessity than
choice. Scarcity of water and fresh green vegetables has all had
their effect on the cooking. In the desert belt of Jaisalmer,
Barmer and Bikaner, cooks make minimum use of water and
prefer, instead, to use more milk, buttermilk and clarified
butter. Dried lentils, beans from indigenous plants like Sangri,
Ker etc are liberally used. Lentils in different forms- moong
dal khilma, mongodi ki sabji, besan ke gatte – are the principal
source of protein. As a substitute of tomato, mango powder is
used, asafetida is used to enhance the taste in the absence of
garlic and onion.

Bajra and corn is used all over the state for preparations of
Raabdi, khichdi, and rotis. Various chutneys are made from
locally available spices like turmeric, coriander, mint and
garlic.
Rajasthani cuisine is predominantly vegetarian and dazzling in
its variety because of Marwaris who does not take even ginger
and garlic. Though the supply of vegetable is limited there are
many varieties of dishes. Myriad delicacies are made with
lentils, spiced imaginatively and then made palate- worthy by
incorporating generous dollops of ghee, Dal baati churma
(which are spicy lentils with baked balls of wheat with lots of
ghee) may have been the staple in the past but today paneer,
mawa, and dried fruits and nuts embellish the recipes. The
spice content is on the higher side, even by Indian standards.
Rajasthanis also relish ghee which is an integral part of many
of the preparations. The most famous dish would probably be
dal-bati. The variety of sweet dishes is also immense and sweets
are relished as much as the spicy curries in Rajasthan.
Apart from spicy dishes, you will find an exclusive range of
delecacies from each regions of Rajasthan like the ladoos of
Jaisalmer, mawa kachori of Jodhpur, malpuas of Pushkar, dil
jani of Udaipur, mishri mawa and ghevar of Jaipur, sohan
halwa of Ajmer, mawa of Alwar are to name a few. Bikaner
also has a whole range of other savories and snacks like the
world famous Bikaner ki bhujia.
MOST IMPORTANT DISHES:
• MAAS KE SULE: Kebab made of game lamb, chicken or
fish. Boti is marinated, then arranged on skewer and
cooked over charcoal grill. Then finished by smoking in a
container with lid. While smoking clove is also given on

live charcoal with butter. This process is known as
Dhuannaar method.
• SAFED MAAS: It is a white colored lamb delicacy
cooked in yoghurt with white paste made of almond and
coconut, finished with cream.
• LAL MAAS: A very hot lamb dish served with phulka.
• MAKKI KA SOWETA: A spicy dish made of lamb and
corn.
• KHAD: A layered savoury cake made of layers of lamb
mince cooked with phulka, then wrapped with silver foil,
then baked. Cut into wedges and served with kachumber,
mint chutney and lemon wedges. Originally cooked in
whole (khad) in the ground with charcoal and hot sand.
• BESAN KE GATTE: Gram flour dumplings cooked in a
sharp cumin and asafetida flavored yoghurt based gravy.
Gatte or dumpling is made up of gram flour, yoghurt,
warm water, shaped into a cylinder, boiled for 15-20
minutes, then cut into slices and deep fried in ghee.
• MANGODI KI SABJI: Small dumplings of moong dal
sundries and before cooking, deep fried and cooked in
rich gravy.
• MAWAE KI KACHURI: Kachuri stuffed with mawa,
cardamom+ mace+ nutmeg etc. fried, before eating a hole
is made and sugar syrup is poured . Mawa is made by
cooking besan with ghee.
• KAIR SANGRI KA AACHAR: Kair ( small fruit like
green peas), sangri(veg green in colour, grow in bunches,
looks like small spaghetti) Kumatia( looks like chocolate
gems) , dry whole red chilli soaked overnight, then
tempered in oil with dried mango peel.
• KHEECH: Whole wheat grain boiled with little salt taken
with a thick sauce made of sagari, hot water and flour or
with mangodi ki sabji.
• CHURMA: is the most popular delicacy usually served
with baatis and dal. It is coarsely ground wheat crushed
and cooked with ghee and sugar. Traditionally it is made

by mashing up wheat flour baatis or left over rotis in ghee
and jaggery.
• GHEVAR: is a honeycomb shaped delicacy made using
plain flour and ghee. Ghevars are usually large in size
approx. 200 mm. or 250 mm. (8" or 10") squares or
rounds and are either sweetened with syrup or served
topped with sweet raabdi or thickened milk.

TAMIL NADU
INTRODUCTION: Tamil Nadu provides its visitors with a
variety of delicacies, both vegetarian as well as non-veg, though
most food in Tamil nadu consists of grain, rice, lentils and
vegetables.
Situated on the southernmost part of India is referred as the
cradle of Dravidian culture, the ancient Indian culture
distinguished for its unique languages, customs, architecture.
Huge temples with towering Gopurams, intricate rock
carvings, classical music, dance and of course, the cuisine give
proof of it.
CULINARY ASPECTS
Rice has been the staple diet of the Tamilian and Thanjavur is
regarded as the ‘granary of the south’ usually parboiled rice is
consumed due to its nutritive value. Rice predominates in all
dishes of the Tamilian and preparations of rice for all meal of
the day. Lentils too are consumed extensively as
accompaniment to the rice preparation. Being on the seacoast –
seafood and coconut is also available in plenty.
While tamarind is used for adding tang, peppercorn, and chili,
both red and green are used to make the food hot. To
neutralize the effect of the chili and soothe the stomach, curd is
used in a variety of dishes. Other spices like mustard, cumin,
garlic, etc. are used for tempering and seasoning.
The Tamils believes that the ideal food should cater to the six
variety of tastes- Bitterness, acridity, sweetness, saltiness,
sourness and astringent taste. Annapurna the goddess of food
is worshipped in all houses.
Meals served on banana leaves, consisted of rice, with
flavorings or plain topped ghee. Sambar, meat curries,

vegetables are added separately for the rice. Side dishes
include Poriyals, (seasoned vegetables) Varayil (fried crisp),
Pachidi (salad form or raita) along with Appalsm and Vathals-
followed by Payasam or kheer. The second course is rice and
rasam (dal water). The third course is curd rice with pickles.
Curd is supposed to be cooling for the body system. Rasam is
religiously made in ‘Iyya Chombu’ or lead vessel to right
flavors.
Breakfast and afternoon snacks called ‘Tiffin’ include Idli,
Dosai, Vada, Pongal, Upma, etc. dosai is made in different
kinds with variations and is accompanied by coconut chutney,
sambar and Muluga podi.
Tamil nadu is renowned for its filter coffee made in a special
way with coffee decoction.
CHETTINAD CUISINE
Known for its spicy, hot fare, Chettinad cuisine hails from the
deep southern region of Tamil nadu. This cuisine is very spicy,
oily, and most aromatic.
Although the Chettiars are well known for there delicious
vegetarian preparation, there repertoire of food items is
famous and includes all kinds of seafood, fowl and meats as
well as delicate noodle like Idiappams.

The “Aachis” or lady of the house commands the kitchen.
Chettias traditionally bankers and financers used to travel to
countries like Malaysia, Burma, Singapore, Thailand, China,
Tibet, etc. And when they used to come back, they also brought
the food culture of the foreign lands.
A lot of items in the Chettinad cuisine are a native replica of
the foreign cuisine. Idiappam originates from rice noodles in
China. Kavunarisi (black rice) and Panigaram from Malaysia.
Spices from these places were incorporated into Chettinad
cuisine.
The Chettiar ladies carefully preserved sun dried legumes and
berries and later made them into curries. Apart from liberal
use of oil and spices, most dishes have generous amounts of
peppercorn, cinnamon, bayleaves, cardamom, nutmeg, green
and red chillies, pepper, chicken, poryal, Aappams, etc. The
Muslim influence is seen in the form of ‘Payas’ (trotters) and
‘Khuska’ (Biryani).
Culinary Aspects: Chettinad Cuisine is basically spicy,
aromatic, oily and rich. They have a varied selection of Seafood
dishes, Vegetables preparations, Tiffins, Snacks and desserts.
There is minimum wastage of food and every part of lamb or
chicken is used to create a local delicacy with different
flavorings. Special cleaning procedure are used to clean the
meat and then incorporated to dishes. Chalk and lime are used
for cleaning the intestines of lamb, curd used for cleaning small
silver fish, ash and salt for cleaning the slimness of fish,
turmeric powder, ginger and lemon used for cleaning and
tenderizing meat. Pickling, Salting and Preservation of Lamb,
Fish and Vegetables is done during the sunny days. During the
rainy season, the rain water is harvested and used later. The
water available in the region has a very special taste and has a
lot of effect on taste of the final product.

SPECIAL INGREDIENTS: Chettinad food coked in the
region owes its special taste to the locally available water,
spices and vegetables. Items like Sambar onions, star anise,
Fennel, Kalpasi or pathar ka phool, Maratti mugga, cinnamon,
cardamom, cloves, Black Malaysian rice or ‘Kavunarisi’,
Castor oil, Coconut oil, Gingerly oil, Fenugreek, Dried and
preserved Vegetables, etc. are incorporated to create food with
variations.
SEQUENCE OF MEAL AND SERVICE: A typical Chettinad
meal is served in Banana leaves with the tapering end of the
leaves facing the left of the person having the meal. On the top
left, the fried items like Appalam, Pickle, salt, banana are
placed. This is followed by vegetables or dried meat
preparations which are served on the top half. In some houses,
meat dishes are served in small cups or ‘Kinnams’. All the
dishes prepared for the day are displayed in vessel or
‘Pathram’ in front of the diners so that they can request for
more helpings. During any occasion a soups made with left
over bones, meat trimmings, vegetable trimmings and boiled
stock or lentil water is served. Next the rice is served along
with
Some home made ghee or ‘Ney’. After this the Kozhambu is
served on top of the rice. Kozhambu can be made with
vegetables, fish, and lamb. The Kozhambu is blended with the
rice and is eaten with small helpings of dry vegetables or meat.
Sambar made with drumstick and lentils is served next
followed with Rasam. The fried Vathals and Appalam are
broken and mixed with the blended rice while dining. Moru or
seasoned buttermilk is served at the end of the meal. On festive
occasions- payasam or sweet is served after rasam. During the
summer months a local coolant made with jaggery, tamarind
and ginger is served when a guest has just arrived from
outside. Bananas are eaten last. The household and guests have
Betal leaves with nuts after the meals and discuss local affairs
and welfare.

TAMIL BRAHMIN CUISINE
Tamil Brahmins are strict vegetarians and highly revered by
all. The Brahmins used to take care of temples but today they
have taken to other fields also. Brahmin cooks are very much
in demand during special occasions for cooking traditional
meals. Today even non-Brahmins invite a Brahmin to cook for
the occasion because of the diversity of invitees. The Tamil
Brahmins owe it to Swami Sankaracharya who bought
religion, people and customs together. He gave a sense of
direction and laid a set of do’s and don’ts.
CULINARY DETAILS:
Onion and garlic is not used in many of the preparations. Rice
is prepared for all meals in different variations. This cuisine is
less spicy and soothing for the body system. Kootu, Milagootal,
Sambar, Rasam, Poduthool, Puli Pachadi, Pulinji, Avial, More
kolambu, etc. are some of the food items made for lunch and
dinner. Use of fresh Herbs, Vegetables and spices is very
predominant and has strong ayurvedic root. The Ayurvedic
system divides the body into three ‘Prakhriti’—Vatha, Pitha
and Kapa. Special diet is designed for each body system
whenever required. The traditional cooking depends on
measures of ‘ollocks’, ‘padi’, and ‘kaipidi’. There are also
variations during seasonal changes to help the body to adapt.
The ‘tiffin’ is usually had in the evenings and included Idili,
Dosai, Vada, Adai, Pongal, Kozhakatai, upma etc. Murukkus,
Cheedai, Thattai, masala vada, Parruppu vada, etc. are some
of the popular savouries. They also specialize in Payasams.
Palpayasam, Semia Payasam, Neipayasam, Idichu Pizhunja
Payasam are all favourites.
SPECIAL INGREDIENTS: Rice, lentils, Grams, and coconut
and tamarind are basic ingredients of this cuisine. For some
dishes parboiled, rice is used and some raw rice is used. The
measures are always in quantitative measurements and not in

KGS. Curd is used to make ‘Morekozhambu’ or buttermilk
stew, Aviyal and Sambharam. Black tamarind is used for some
dishes like Sambhar, pitlay, Pulinji etc. and new tamarind is
used in some dishes like chutneys and rasams. Use of
fenugreek, cumin, peppercorns, Coriander and curry leaves,
turmeric powder etc. is done in balanced proportion in
different dishes. There is lot of emphasis on use of different
types of lentils, pulses, vegetables and herbs. The South Indian
‘filter coffee’ is a must early morning in every household and
for every guest visiting the house.
SEQUENCE OF MEAL AND SERVICE:
Traditionally a Brahmin meal is served in banana leaves and
had on the floor. The guests sits on a ‘palagai’ or wooden seat
and does a ‘Neividyam’, before the food is consumed. On the
top left of the leaf, pickle, chips and appalam is served. This is
followed by vegetable served on the top half of the leaf. Once
all the vegetable preparations are served, Rice is served with
home made ghee or’neh’. Some homely preparations include
Kootu, Porial, Thuvayal, morekozhambu, pitlay,
vathakozhambu etc. Sambar is served on top of the rice and
blended by the diner. After sambar, rasam is served. One has
to be careful not to allow the rasam flow out of the leaf. The
appalam and vadagam is crushed and mixed with the blended
rice and eaten. The payasam or the dessert immediately follows
the rasam during festive season. The meal ends with the service
of rice with buttermilk which is consumed with pickles.
RELIGIOUS CUSTOMS AND EFFECTS ON FOOD:
During most festivals, only vegetarian fare is cooked. Pongal in
January is an important Harvest festival and newly harvested
rice and dal are cooked together in a mud pot and worshipped.
During Diwali festival, the woman of the house prepares
several sweets and other gastronomical delights.

During the Aadi festival, there is total absistence from meats.
Other festivals celeberated are Ganesh festival. Rama Navami,
Krishna janmashtami, Navarathri (Dushera). The elders fast
during Amavasya and Ekadasi.
Every auspicious event takes place after checking the
panchangam or Tamil Calendar. The lunar cycle and their
movement of the stars are followed closely in their daily life
routines.
Tamil New-Year day is celeberated on April 14.
FAMOUS PRODUCTS FROM TAMILNADU:
• MEEN POONDU KOZHAMBU: It is spicy red colored
fish gravy full of garlic flavor. It should be cooked in
a mud pot over a charcoal fire.
• NAADAN PAAL PAYASAM: Payasam is made of Bengal
gram, moong dal, sago and broken rice. Sweetened with
jaggery and cooked in coconut milk.
• MASURU ANNA: Also known as yoghurt rice or curd
rice.
• DOSAS: Pancakes made with rice and lentil, may be
eaten with chutney or stuffed with spicy potatoes.
• IDLY: This is a steamed rice pancake enjoyed all over
south India and eaten with chutney.
• IDIAPPAM: These are called string hoppers and are
made rice flour and steamed.

• KAZHANI KOOTU: Vegetables with raw mango cooked
in tamarind water till cooked and finished with coconut
milk.
• SAMBAR SADAM: Boiled rice tempered with crushed
jeera, peppercorn, slit green chillies, cashewnut and curry
leaves.
• RASAM: Tempered dal water, can be flavored with other
ingredients.
• MORKHOLOMBU: Buttermilk and vegetable curry.
• AVIAL: Mixed vegetables in coconut gravy.

UTTAR PRADESH
Banaras – famous for milk product.
MALPUAS – sweetened pan cakes.
GARI KA CHEEWRA: water thin coconut flakes sweetened
with powdered sugar.
LASSI: Here lassi is thick and sweet, traditionally served in
clay cup called PURVAS.
THANDAI: Icy cols milk blended with almond, pista,
cardamom, black pepper and sugar,
flavoured and colored with saffron.
Poori and kachoris are famous here, usually served with
ghugni or aloo bhaji or aloo koda (a delightful combination of
potatoes and pumpkin). The pooris of this part is so soft that it
is said that if twenty five pooris are stacked on a plate and coin
is dropped on top of the lot, the sound of the coin hitting the
plate should be heard with clarity.
Marwaris, originally from Rajasthan are from the business
community and have settled all over the north of Benaras too.
They are strictly vegetarian and don’t use onion and garlic
except professional Brahmin cooks (called Maharaj if male and
Maharani if female) no one is allowed to enter the kitchen. The
cook must before entering the kitchen, wearing freshly washed
clothing’s. Foods are usually served to the thali directly from

cooking pot. They do not eat anything from outside. This seems
to be changing now, especially with younger generation.
A typical Marwari thali includes:
• Brinjal kalonji: stir fried brinjal with panchphoron, hing
etc. when well browned finished with amchoor or
limejuice.
• Sooki gobi or aloo gobi
• Toovar dal
• Kadi- besan dumplings in yoghurt
• Salad made of shredded ginger, modi and green chilli
• Rasgullas and yoghurt
• Papadum
If Benaras is a Hindu city, the Lucknow, also in Uttar Pradesh
is a muslim one. There is a halva recipe in Lucknow that is
made of cooking gently yolks of egg(usually 100) with equal
quantities of milk, ghee and sugar till gravy like semolina, then
fine shavings of almond and pista are added spread out in a
tray, cooled and cut into shapes of square and diamond.
The cooks here take special pride not only in taste and texture
of their food but in their ability to astound and amaze their
patrons, a pearl pilaf for example. It is laboriously made by
mixing egg yolk with real gold and silver tissues, stuffing the
mixture in the esophagus of a chicken tying at regular
intervals, boiling and then cutting in open reveal the pearls.
Tunda, a Lucknow land mark is the name of a kebab shop in
the heart of the city. The kebabs are cooked in enormous cast
iron trays. They are shaped like hamburger and made of very
finely minced meat mixed with dozens of spices, nuts and
nutmegs and seeds including nutmeg, mace, cardamom,
saffron, coconut, fennel and peanuts. The kebabs, crumbly and

soft are browned on both sides and the wrapped up in a lightly
leavened paratha.
Kakori kebab is another Lucknow specialty, the meat is
minced with meat till a paste is formed, spices such as poppy
seed, cloves etc are added and pounded more till almost gluey.
Then the mixture is smoked and wrapped around skewer in
cigar shape and grilled quickly over the live charcoal. It is
slightly crisp from outside and silky soft from inside.
Break fast in Lucknow can consist of kulchas, flat sour dough
bread eaten with Nahari, a slow simmered shank stew or
roghni roti, rich whole wheat bread eaten with spicy fried liver.
For lunch there would be more meat or khorma, a meat
cooked with browned onion, cardamom, ginger, garlic etc.
toovar dal flavoured with garlic etc.
At formal banquet whole marinated leg of lamb, raan, cooked
with almond and poppy seed, pasanda kebabs, scallopini cut
from leg of lamb, cooked with cumin, fennel, cardamom and
smoked before being served, sweet and sour pilaf (mutanjan),
shirmal, flaky oven breads flavoured with saffron and yoghurt
etc will be served. Bay leaves play an important role to finish
meal with endless varieties.
The west part of Uttar Pradesh is influenced by Rajasthani
cuisine. In the earlier days the Rajputs had better
understandings with Mughals and many of their princess were
married to Mughal emperors. Hunting wild animal, mainly
wild boar was a favourite game of Rajputs and many dishes
have been developed by Rajput warriors while of the run or at
hunting parties. Meat including poultry, game and fish are
marinated, skewered and grilled over live fire to make soola
kebabs.

On occasion, large pits are dug in the earth and lined with well
lit dried cow dung on this is placed on large pot which is lined
with cinnamon sticks. Then is chicken, well marinated with a
ginger, saffron, cloves cardamom, mace and coriander seed
and stuffed with minced meat mixture, is placed on a
cinnamon stick. The pot is then covered and sealed; more lit
cow dung is placed over the top leveled off with the ground.
The chicken bakes very slowly and when pot is opened the
aroma is breath taking.
The common drink at most gatherings is Asha, an alcoholic
beverage made of jaggery. South of up lies the central Indian
of M.P. with its capital in Bhopal, which was dominated by
Muslims.
South of Uttar Pradesh is influenced by the traditional cuisine
of Bhopal.
ACHAR GOSHT: Meat braised with green chillies and
pickled spices.
MURGH RIZALA: Chicken cooked with yoghurt and
coriander or as an alternative
chicken is cooked in fresh
pomegranate juice.
MUZAFAR: A sweet pilaf made with fine
vermicelli and nuts.
SALIM GOBI: A head of cauliflower cooked with
ginger, red chillies and garlic.

Andhra Pradesh is a South Indian state sharing
its border with Maharashtra, Chattisgarh and
Orissa. The rich heritage and culture of Andhra
Pradesh are reflected in the culinary skills of its
people. The mere mention of Andhra and
Hyderabadi cuisine brings before the mind’s
eye a wholesome meal accompanied by hot
tasty pickles or ‘Biryani’ accompanied by an
appetising aroma.
But there is more to the cuisine of the State
with each of the three regions — Coastal
Andhra, Rayalaseema and Telangana — having
its distinctive style of cooking. Chillies and
spice are used in abundance but this need not
deter food lovers from indulging themselves in
a feast. By and large, the cuisine is vegetarian
but the Moghal influence in the Deccan made
‘Moghlai’ cooking popular.
Andhra Pradesh has the second-longest
coastline in India of 970 kilometres and can be
broadly divided into three unofficial geographic
regions, namely Kosta (Coastal
Andhra),Uttaraandhra (North Coastal Andhra),
Telangana and Rayalaseema.
Not many know that the flag of the earlier
Hyderabad state actually had a kulcha or bread
emproidered on it. They hangs a tale which
goes back to the first Nizam of Hyderabad, Asaf
Jah I, a brilliant general who was sent from
Delhi to Hyderabad to Emperor Aurangzeb in
1713. before leaving Delhi, he went to meet
Hazrat Nizam-ud-din Aulia who invited him to
share his meal. He ate some of the kulcha

(unleavened bread), and the saind pressed him
to take more. After taki8ng seven kulchas he
said he was most grateful but could take no
more. He wrapped them in a yellow cloth and
was about to leave when the saint blessed him,
saying, ‘you and your decendants will rule the
Deccan for seven generations.’ And so it came
to be! During the rule of the seventh nizam, the
state of Hyderabad became a part of Andhara
Pradesh. Like the cloth in which he had
wrapped the kulchas, Asaf Jah had a yellow
flag for the state of Hyderabad.
Over time, people from different regions and
various have settled in Andhra Pradesh and
enriched its cuisine. Parsis, Kayaths, Marwaris
and Anglo-Indians, among others, brought with
them their traditions and their food helped
create the cultural ethos that is the special
charm of Secundrabad and Hyderabad, the twin
cities.
A special favourite of festive occasion is Bakra
Khori which is a bakra or lamb stuffed with a
chicken and hardboiled eggs and surrounded by
biryani.
Chigur ka salan would be produced, made with
the fresh young leaves of the tamarind tree,
cooked chopped spare ribs of lamb and
succulent breast meat. Many professional cooks
still avoid cooking on a gas stove, especially for
banquets. Chulhas are made outside of mud
and brick, and they cook on wood and charcoal!
A traditional banquet menu consist of a variety
of dishes eaten in courses- kababs of lamb

meat, dum ka murg, a baked chicken with rich
flavouring, a tomato kuttu with hard-boiled
eggs, bagharey baingan or mirchi ka salan
which are eaten with soft sheermal roti. A
biryani of the first rice cooked with lamb is
served along with boorani which is made of
curds and chopped onions and vegetables.
Sometimes kulthi ki kut which is a curry of
horse gram(chana dal) may be served instead
of tomato kuttu. There is a great variety in the
kababs too, which are served garnished with
springs of mint, finely sliced rings of onions
and slivers of lime on the sides. There could
also be a rich korma of chicken or lamb, or raan
mussallam which is a leg of lamb cooked with
rich spices. The dessert could be shahi tukre or
khubani ka meeta served with cream.
Badam ki jaali are flat rounds about four inches
in diameter with an almond and sugar base.
Ashrafi sweets are made of the same base
material, but look like coins with traditional
calligraphy imprinted on them.
Macchi Kaman is a very famous. Freshly cooked
seekh kabab with mint chutney finely sliced
onions and slices of lime would be prepared
and served with hot spongy bread called
Kulchas, or ulte tava ki roti, large, very fine
chapattis cooked on a overturned curved
griddle. These would be served on leaf plates
held together with tiny thorns or twigs.
Various kababs and pathar gosht, bagharey
baingan, mirchi ka salan, machli ka mahi
khaliya and dum ka murg are nerver good as

when they are cooked in Hyderabad on
charcoal or wood fires.
The influence of various cuisine is evident in
practically every dish made in our homes these
days. The ordinary loaf of bread which is now
available in cities and towns all over India is
the base in Hyderabad for our version of bread
pudding, a very special dessert called double ka
meetha, and shahi tukre, made from double
roti, the regular loaf of bread. The British curry
puff and the mulligatawny soup which was
originally a rasam or pepper water made in
Andhra, Tamil Nadu and other southern areas
are other such hybrids. In another instance of
cultural exchange we have local recipe for
making Worcestershire sauce, whereas
tamarind from India is used in the sauce made
in England.
Traditional telengana cooking is as exciting in
its appeal to the palate and in its sophisticated
blending of tastes. This ethinic cuisine takes its
special flavour from two ingredients: tamarind
and hot chillies. The tamarind is a great
favourite all over Andhara and is used
extensively in numerous forms. Its fresh new
flowers and tender leaves called chigur are
curried, and the fruit is used to make chutneys
as well as cooling drinks. Tamarind is also anti-
helminthic and thus gets rid of worms in the
intestines. Apart from tamarind, like the other
essential ingredient in Andhra cooking is the
red chilly.

Kooraivikaram, the flaming stick, the very
hottest red chilly is grown in Guntur, and is
used extensively in Andhra. The cuisine of
Guntur is amongst the ‘hottest’ in terms of its
chilly content. A chutney made from these
freshly plucked red chillies, pounded fine and
mixed with fresh brown tamarind pulp and salt,
is a speciallity of the area. The chillies of
Reshampathi are used to make the best
avakkai (mango) pickle.
The gongura also known as ambada, is another
very popular Andhra speciality. This is the leaf
of the rozelle or hiscus sabadariffa plant which
grows in well in Andhra. Gongura is cooked
with the meat or with chana dal and is also
made into a pickle which can stay for over a
year. Asafoetida or hing is used extensively to
give a special flavour to Andhra food. Asafetida
is a gum-resin derived from the roots of the
umbelliferous plants of the ferula genus, plants
that were originally from Afganisthan and
Persia. Its sulphur compound creates a strong
odour. A typical formal vegetarian Andhra Meal
would include a pulihora or vegetable pulao,
one savoury dish of okra, brinjal or beans of
any variety, one vegetable curry of yam and
carrots or a dhapalam of several vegetables,
one lentil dish with lots of gravy, a pulisu which
could have bottle gourd and tomatoes in it,
followed by a light rasam to be eaten with plain
boiled rice and a dish of curds. Rasam used to
be made in lead containers to impart a
particular flavour, but now the use of
aluminium or lead for cooking is not

encouraged as they are believed to do harm to
one’s health. The menu seasoned with mustard
and salt and garnished with freshly grated
coconut.
A formal non-vegetarian meal includes on dish
of biryani or pulihora or vegetable pulao, one
dish of chicken or meat with rich savouriy
ingredients, or a kabab, one seafood
dish(optional), one curry of chicken or meat
with gravy, a dish of lentils (dal) with gravy,
which could have vegetables in it, two leafy or
green vegetable dishes , one of which could be
okra, broad beans or cluster beans or beans of
any variety, or it in season, jackfruit, a dish of
poriyal and one dish of rasam, which is light
and very liquid, served and eaten with plain
boiled rice. If biryani is served, there is also
boorani, which is curd with chopped vegetables
or else a dish of plain curd.
Accompaniments to both meals would include
vadialu crispies, papaddom (crisp, fried thin
wafers of savoury gram flour or rice flour),
green chillies soaked in curd, dried and fried
crisp, called majiga mirpakayalu, achar or
chutney, or both. Dessert is likely to be
payasam and jehangiri jalebis or laddoos or
shahi tukre.
The food of the rich coastal belt of
Machlipatnam, Vishakapatnam and kakinada is
quite different from that of the dry areas of
Rayalaseema; it includes fish, and the food has
more coconut and has less chillies. The food of
Kurnool and Cuddappa is biased towards the

vegetarian. The most favoured oil here is the
sesame (gingerly or til) oil. A meal could
consist of curd, boiled rice, the avakkai mango
pickle, with a little of the sour green leafy
Gongura, or puntikura as it is known in the
Telengana region, which is often cooked with
Bengal Gram. The Rajus who are Kshattriyas,
has slightly different food. They are non-
vegeterian and their food contains more garam
masala.
The Kapu or Reddy communities of Telengana
have a variety non-vegeterian food. They serve
the traditional sweets such as padrapeni, a
light flaky sweet, the bakshalu made of boiled,
mashed and fried lentils inside a pastry or a
payasam of milk, sugar and rice with
cardamoms.
FAMOUS PREPARATION FROM ANDHRA PRADESH:
• DUMPUDU MAMSUMN: sautéed lamb, liver and kidney
delicacy, specialty of Talengana.
• CHINTAKANYI: lamb/ mutton chops with tamarind.
• KOBARI KODI/ MAMSUMN PULUSU: chicken / lamb
simmered in coconut gravy.
• KODI KURA MUNAKAI: chicken with drumstick in a
spicy tamarind- flavored gravy.
• MAMSUMN MUNAKAI PULUSU: a lamb and
drumstick curry thickened with rice flour.
• PODI MAMSUMN: spicy fried mutton from Telengana.
• CHAPA PULUSU: fish curry.
• EGURU PETHELU: curried crabs.

• THOTIKURA PETAKAYA: spinach or similar green
leafy vegetables with dried prawn.
• ARTIKAI KURA: curried raw bananas with coconut.
• GUTTI WONKAI: stuffed brinjal with coriander in
tangy sauce.
• PAPPU DOSAKAI: a bottle gourd and Bengal gram
delicacy.

AVADH CUISINE
Many scholars believe that though Mughals are the founder of
‘Mughlai cuisine’, but the actual cuisine flourished by only
after coming to India. The Mughals or Mongals knew only the
roast meat done on the spit, as those Barnarians had neither
the time nor interested to create an elaborate meal.
But after they came to India, they became the connoisseurs of
Indian culinary art and the actual Mughlai cuisine came into
scene.
In avadh, two great cuisines –one innovative and the other
traditional – became classic art form. The DUM PUKHT
(meaning chocking of the steam) was originated in Persia
where prepared food was sealed and buried in hot sun to
mature. In India it came when Nawab-asaf-ud-daulah decided
to feed his starving subjects during famine of 1784 by
providing them jobs of making Bara Imambara. The
monument was built during the day and destroyed by night.
During this stage huge amount of food were cooked and sealed
in a big hundis and then kept warmed in double walled
BUKHARI or oven. One day Nawab tested and liked the food,
and then he introduced this style of cooking in his kitchen.

The traditional Avadhi cuisine was flourished because of
Nawab Wajid Ali Shah, was one of the India’s best known
gourmet.
DUM PUKHT ITEMS:
1. Gulnar jalpari: jumbo prawn marinated in a batter and
cooked in dum.
2. Khuroos-e-potli: marinated pieces of chicken stuffed in
their skin of neck and then browned and finished in dum,
oven.
3. Ahd-e-changezi: it’s a leg of lamb delicacy in peppery
gravy.
4. Zaqand –e-kebabi: clove flavored lamb picatta cooked on
tawa and then finished in dum.
5. Firdans-e-barein : meat balls stuffed with sunflower seeds
and raisin and simmerd in a aromatic gravy.
6. Phaldari kofta: raw banana balls cooked in gravy.
7. Badal jam: A brinjal delicacy, dressed in a creamy
coriander flavored yoghurt.
AVADHI ITEMS:
1. Dudhia batater : prepared quail, boiled in milk
flavored with fennels, cardamom , bay leaves and then
coated with a batter made of gram flour and deep
fried.
2. Peethiwali machhi : fish steak marinated with a rice
batter and fried in mustard oil, lastly simmered in
gravy.
3. Murgh mussalam: the whole chicken, marinated,
stuffed and cooked in a rich gravy.
4. Gosht korma: lamb cooked in a white creamy gravy
based on boiled onion paste, cahsewnut, khus-khus
paste, cream and white butter.
5. Chandi kaliyani : cardamom flavored lamb cooked in
rich gravy.

6. Nahari gosht: a flavored stew made of leg of lamb,
lamb chops, originally a break fast food.
7. Dhingri dulma : a dish made of mushroom and paneer
cooked with tomatoes and tempered with black cumin.

BENGALI CUISINE
Bengali cuisine is a style of food preparation originating in
Bengal, a region in the eastern South Asia which is now
divided between the independent country of Bangladesh and
the Indian state of West Bengal. Bengali cuisine is well-known
for the vast range of rice dishes and various preparations of
freshwater fish. Bengali cuisine is rich and varied with the use
of many specialized spices and flavours.
Historical influences
Bengali food has inherited a large number of influences, both
foreign and South Asian, from both a turbulent history and
strong trade links with many parts of the world. Originally
inhabited by Dravidians and Austronesians, and later further
settled by the Aryans during the Gupta era, Bengal fell under
the sway of various Muslim rulers from the early thirteenth
century onwards, and was then ruled by the British for two
centuries (1757-1947).
Influence of the widows
In medieval Bengal the treatment of Hindu widows was much
more restrictive than was common elsewhere and lived under

strict dietary restrictions. They were usually not allowed any
interests but religion and housework, so the kitchen was an
important part of their lives; traditional cuisine was deeply
influenced by them. Their ingenuity and skill led to many
culinary practices; simple spice combinations, the ability to
prepare small quantities (since widows often ate alone) and
creative use of the simplest of cooking techniques. Since
widows were banned 'impassioning' or aphrodisiac condiments
such as onion or garlic, most traditional Bengali vegetarian
recipes don't use them; this is in stark contrast to the rest of
the Indian subcontinent where almost every dish calls for
onions and garlic. This has led to a definite slant towards
ginger in Bengali vegetarian food, and even in many common
fish dishes.
Traditional Bengali cuisine
Fish is the dominant kind of meat, cultivated in ponds and
fished with nets in the fresh-water rivers of the Ganges delta.
More than forty types of mostly freshwater fish are common,
including carp varieties like rui (rohu), katla, magur (catfish),
chingri (prawn or shrimp), as well as shutki (small dried sea
fish). Salt water fish (not sea fish though) Ilish (hilsa ilisha) is
very popular among Bengalis. Khashi (referred to as mutton in
Indian English, the meat of sterilized goats) is the most popular
red meat.
Other characteristic ingredients of traditional Bengali food
include rice, moshur dal (red lentils), mug dal (mung beans),
shorsher tel mustard oil, mustard paste, posto (poppyseed) and
narkel (ripe coconut). Bengal is also the land of am (mangoes),
which are used extensively—ripe, unripe, or in pickles. Ilish
machh (hilsa fish), which migrates upstream to breed is a
delicacy;
The pach phoron spice mixture is very commonly used for
vegetables. A touch of gorom moshla or hot spices (elachi

cardamom, darchini cinnamon, long clove, tej pata bay leaves,
and peppercorn) is often used to enliven food.
Another characteristic of Bengali food is the use of a unique
cutting instrument, the boti. (This instrument is also used in
Maharashtra, where it is known as vili). It is a long curved
blade on a platform held down by foot; both hands are used to
hold whatever is being cut and move it against the blade,
anything from tiny shrimp to large pumpkins.
Milk and dairy products, so widely used in the neighboring
India, are not as common here.
While fresh-water fish is still common, mutton is more
common among the Muslim population than beef and dried
fish. Wheat makes its appearance alongside rice, in different
types of breads such as luchi, kochuri and porota.
These snack foods are most often consumed with evening tea.
The tea-time ritual was probably inspired by the British, but
the snacks bear the stamp of the substantial Marwari
population in Kolkata - chat, kachori, samosa, phuluri and the
ever-popular jhal-muri.
Mughal influence
Islam arrived in Bengal probably around the mid-thirteenth
century.
This led to a unique cuisine where even the common man ate
the dishes of the royal court, such as biryani, korma and bhuna.
The influence was reinforced in the Raj era, when Kolkata
became the place of refuge for many prominent exiled Nawabs,
especially the family of Tipu Sultan from Mysore and Wajid
Ali Shah, the ousted Nawab of Awadh. The exiles brought with
them hundreds of cooks and masalchis (spice mixers), and as
their royal patronage and wealth diminished, they interspersed
into the local population.

In West Bengal, , the food of professional chefs; the best
examples are still available at restaurants. Specialties include
chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt
and cardamom gravy).
Anglo-Indian or Raj cuisine
Anglo-Indian food isn't purely the influence of the British;
Bengal was once the home of a French colony, and also hosted
populations of Portuguese, Dutch, Armenians and Syrians.
These collective western influences are seen in the foods
created to satisfy the tastes of the western rulers.
English and Jewish bakers such as Flury's and Nahoum's
dominated the confectionery industry which migrated from
British tables to everyday Bengali ones. Another enduring
contribution to Bengali cuisine is pau ruti, or Western-style
bread. Raj-era cuisine lives on especially in the variety of
finger foods popularized in the 'pucca' clubs of Kolkata, such
as mutton chop, kabiraji cutlet or fish orly.
Many British families in India hired local cooks, and through
them discovered local foods. The foods had to be toned down
or modified to suit the tastes of the 'memsahibs'. The most
distinct influence is seen in the desserts, many of which were
created specifically to satisfy the British - most notably the
very popular sweet ledikeni named after the first Vicereine
Lady Canning; it is a derivative of the pantua created for an
event hosted by her.
Chinese food
The Chinese of Calcutta originally settled into a village called
Achipur south of Kolkata in the late 18th century, later moving
into the city and finally into its present home in Tangra. No
other part of the Indian subcontinent has any significant
Chinese population. With this identity came Chinese food,
available at almost every street corner in Kolkata. They were

mostly Cantonese tradesmen and sailors, bringing with them
aji-no-moto (monosodium glutamate) and sweet corn. As the
Chinese opened restaurants for Bengalis, they spiced up the
bland Cantonese sauces with sliced chillies and hot sauces,
creating unique dishes such as Chilli Chicken and Veg
Manchurian.
Indian Chinese food was given a second boost when a large
number of Tibetans migrated into Indian Territory, when
China annexed Tibet. Tibetans brought with them their own
delicacies to add to this genre, such as the very popular momo
(a kind of dumpling) or thukpa (a hearty noodle soup).
Bengali immigrants to other countries have started carrying
this abroad as well; Indian Chinese, including halal Indian
Chinese restaurants have appeared in many places in the
United States.
Bengali Meals
The typical Bengali fare includes a certain sequence of food -
somewhat like the courses of Western dining. Two sequences
are commonly followed, one for ceremonial dinners such as a
wedding and the day-to-day sequence.
At home, Bengalis typically eat without the use of dining
utensils; kata (forks), chamoch (spoons), and chhuri (knives)
are used in the preparation of food.
Most Bengalis eat with their right hand. Bengalis traditionally
eat on the ground with a large banana or plantain leaf serving
as the plate or plates made from sal leaves sown together and
dried.
The elaborate dining habits of the Bengalis were a reflection of
the attention the Bengali housewife paid to the kitchen. In

modern times, this is rarely followed anymore. Courses are
frequently skipped or combined with everyday meals.
It is now common to place everything on platters in the centre
of the table, and each diner serves him/herself
Courses in a daily meal
The foods of a daily meal are usually simpler, geared to
balanced nutrition and makes extensive use of vegetables. The
courses progress broadly from lighter to richer and heavier.
Rice remains common throughout the meal until the chatni
(chutney) course.
The starting course is a bitter. The bitter changes with the
season but common ones are korolla (bitter gourd) which is
available nearly throughout the year, or tender nim leaves in
spring. Portions are usually very small - a spoonful or so to be
had with rice - and this course is considered to be both a
palate-cleanser and of great medicinal value.
Another bittersweet preparation usually eaten in summer,
especially in West Bengal, is a soupy mixture of vegetables in a
ginger-mustard sauce, called shukto.
This is followed by shak (leafy vegetables) such as spinach,
methi fenugreek.
The dal course is usually the most substantial course.
A common accompaniment to đal is bhaja (fritters). Bhaja
literally means 'deep-fried'; most vegetables are good
candidates but begun (aubergines), kumra (pumpkins), or alu
(potatoes) are common. Machh bhaja (fried fish) is also
common, especially rui (rohu) and ilish (hilsa) fishes. Bhaja is
sometimes coated in a beshon (chickpea flour) and posto
(poppyseed) batter. A close cousin of bhaja is bôra or deep-
fried savoury balls

Another accompaniment is a vegetable preparation usually
made of multiple vegetables stewed slowly together without
any added water. Labra, chorchori, ghonto, or chanchra are all
traditional cooking styles. torkari - the word merely means
'vegetable' in Bengali.
The next course is the fish course. Common fish delicacies
include machher jhol, tel koi, pabda machher jhal, Doi machh,
Chingri machh (shrimp) malai curry, and bhapa ilish (steamed
hilsa).
Then comes the meat course. Khashi mutton or goat meat is
traditionally the meat of choice, especially West Bengal, but
murgi chicken and dim eggs are also commonly consumed.
Finally comes the chutney course, which is typically tangy and
sweet; the chutney is usually made of am mangoes, tomatoes,
anarosh pineapple, tetul tamarind, pepe papaya, or just a
combination of fruits and dry fruits.
Mishti (Sweets)
Sweets occupy an important place in the diet of Bengalis and at
their social ceremonies. It is an ancient custom among Hindus
to distribute sweets during festivities. The confectionery
industry has flourished because of its close association with
social and religious ceremonies.
The sweets of Bengal are generally made of sweetened cottage
cheese (chhena), khoa (reduced solidified milk), or flours of
different cereals and pulses. Some important sweets of Bengal
are:
Shondesh
Made from sweetened, finely ground fresh chhena (cheese),
shôndesh in all its variants is among the most popular Bengali
sweets, a few hundred different varieties exist, from the simple
kachagolla to the complicated abar khabo, jôlbhôra or indrani.

Another variant is the kôrapak or hard mixture, which blends
rice flour with the paneer to form a shell-like dough that last
much longer.
Roshogolla
Rôshogolla is one of the most widely consumed sweets. The
basic version has many regional variations.
Pantua
Pantua is somewhat similar to the gulab jamoon, except that
the balls are fried in either tel (oil) or ghi (clarified butter) until
golden or deep brown before being put in syrup.
Chomchom
This oval-shaped sweet is reddish brown in colour and it is of a
denser texture than the rôshogolla.
Shondesh, chhanar jilepi, kalo jam, darbesh, raghobshai, paesh,
nalengurer shondesh, shor bhaja and an innumerable variety
are just a few examples of sweets in Bengali cuisine.
Pitha or Pithe
In West Bengal, the tradition of making cakes, locally known
as piţha, still flourishes. They are usually made from rice or
wheat flour mixed with sugar, jaggery, grated coconut etc.
Piţhas are usually enjoyed with the sweet syrups of khejurer
gur (date tree molasses). They're usually fried or steamed; the
most common forms of these cakes include bhapa piţha
(steamed), pakan piţha (fried), and puli piţha (dumplings),
among others. The other common pithas are chandrapuli,
gokul, pati sapta, chitai pitha, muger puli and dudh puli.
Pithas are usually a celebration of the new crop, and often
associated with harvest festivals.

Snacks:
1. Muri
2. Jhal-Muri
3. Moa
• Ambal: A sour dish made either with several vegetables or
with fish, the sourness being produced by the addition of
tamarind pulp.
• Biryani: Fragrant dish of long-grained aromatic rice
combined with beef, mutton, or chicken and a mixture of
characteristic spices. Sometimes cooked in sealed
containers (dum biriyani).
• Bhaja or Bhaji: Anything fried, either by itself or in
batter.
• Bhapa: Fish or vegetables steamed with oil and spices. A
classic steaming technique is to wrap the fish in banana
leaf to give it a faint musky, smoky scent.
• Bhate: ('steamed with rice') Any vegetable, such as
potatoes, beans, pumpkins, or even dal, first boiled whole
and then mashed and seasoned with mustard oil or ghee
and spices. Traditionally the vegetables were placed on
top of the rice; they steamed as the rice was being boiled.
• Bhuna: A term of Urdu origin, and applies to meat
cooked in spices for a long time without water. The spices
are slow-cooked in oil (bhunno). The spices first absorb
the oil, and when fully cooked release the oil again.
• Chacchari: Usually a vegetable dish with one or more
varieties of vegetables cut into longish strips, sometimes
with the stalks of leafy greens added, all lightly seasoned
with spices like mustard or poppy seeds and flavoured
with a phoron. The skin and bone of large fish like bhetki

or chitol can be made into a chachchari called kanta-
chachchari, kanta, meaning fish-bone.
• Chhanchra: A combination dish made with different
vegetables, portions of fish head and fish oil (entrails).
• Chechki: Tiny pieces of one or more vegetable - or,
sometimes even the peels (of potatoes, lau, pumpkin or
patol for example) - usually flavored with panch phoron
or whole mustard seeds or kala jeera. Chopped onion and
garlic can also be used, but hardly any ground spices.
• Dalna: Mixed vegetables or eggs, cooked in medium thick
gravy seasoned with ground spices, especially garom
mashla and a touch of ghee.
• Dam or Dum: Vegetables (especially potatoes), meat or
rice (biriyanis) cooked slowly in a sealed pot over a low
heat.
• Ghonto: Different complementary vegetables (e.g.,
cabbage, green peas, potatoes or banana blossom,
coconut, chickpeas) are chopped or finely grated and
cooked with both a phoron and ground spices. Dried
pellets of dal (boris) are often added to the ghanto. Ghee
is commonly added at the end. Non-vegetarian ghantos
are also made, with fish or fish heads added to vegetables.
The famous murighanto is made with fish heads cooked
in a fine variety of rice. Some ghantos are very dry while
others a thick and juicy.
• Jhal: Literally, 'hot'. A great favorite in West Bengali
households, this is made with fish or shrimp or crab, first
lightly fried and then cooked in a light sauce of ground
red chilli or ground mustard and a flavoring of pãch-
phoron or kala jira. Being dryish it is often eaten with a
little bit of dal pored over the rice.
• Jhol: A light fish or vegetable stew seasoned with ground
spices like ginger, cumin, coriander, chili, and turmeric
with pieces of fish and longitudinal slices of vegetables
floating in it. The gravy is thin yet extremely flavorful.
Whole green chilis are usually added at the end and green
coriander leaves are used to season for extra taste.

• Kalia: A very rich preparation of fish, meat or vegetables
using a lot of oil and ghee with a sauce usually based on
ground ginger and onion paste and garom mashla.
• Khichuri: Rice mixed with vegetables and in some cases,
boiled eggs. Usually cooked with spices and turmeric
powder.
• Korma: Another term of Urdu origin (literally 'braised
with onions), meaning meat or chicken cooked in a mild
onion and yoghurt sauce with ghee.
• Luchi: Small round unleavened bread fried in oil.
• Porota : Bread made from wheat flour and fried in the
oven until golden-brown.
• Paturi: Typically fish, seasoned with spices (usually
shorshe) wrapped in banana leaves and steamed or
roasted over a charcoal fire.
• Polau : Fragrant dish of rice with ghee, spices and small
pieces of vegetables. Long grained aromatic rice is usually
used, but some aromatic short grained versions such as
Kalijira or Gobindobhog may also be used.
• Pora: The word literally means charred. Vegetables are
wrapped in banana leaves and roasted over a wood,
charcoal or coal fire. Some vegetables with skin such as
begun, are put directly on the flame or coals. The roasted
vegetable is then mixed with onions, oil and spices.
• Ruti: Unleaved bread made in a tawa and puffed over an
open flame.
• Torkari: A general term often used in Bengal the way
`curry' is used in English (it is speculated to be one of the
origins of curry). Originally from Persian, the word first
meant uncooked garden vegetables. From this it was a
natural extension to mean cooked vegetables or even fish
and vegetables cooked together.

BIHARI CUISINE
BIHAR KA SWAD
HISTORY:
Bihar was called Magadha in ancient times. Its capital Patna,
then known as Pataliputra, was the center of the first empire
built in India, that was by Nanda Dynasty. Bihar was hotbed of
Indian civilization, with its fertile land and able rulers like
Chandragupta Maurya. Magadh was rich empire since the
time of the Mahabharata. The land of Nalanda university, has
sprouted great thinkers and philosophers, and most
importantly, is the place of Lord Buddha.
GEOGRAPHY:
Bihar is mainly a vast stretch of very fertile flat land. It has
several rivers: Ganga, Son, Bagmati, Kosi, Budhi Gandak, and
Falgu to name a few. Central parts of Bihar have some small
hills, for example the Rajgir hills. The Himalayan mountains
are to the north, in Nepal. To the south is the Chota Nagpur
plateau, which was part of Bihar until 2000 but now is part of
a separate state called Jharkhand.
CLIMATE:
Bihar is mildly cold in the winter (the lowest temperatures
being around 5 to 10 degrees Celsius). Winter months are

December and January. It is hot in the summer (40 to 45
degrees Celsius). April to mid June are the hot months. The
monsoon months of June, July, August, and September see
good rainfall. October & November and February & March
have pleasant climate
INTRODUCTION TO BIHARI CUISINE- When we think
about Bihari food we think of littis and thekua, thanks to the
Prasad of the famous Chhat puja performed by Biharis all
over India. However the food of Bihar has more to it and bears
the stamp of the phases of its rich history. The food of Bihar
has remained ‘home cooked’ food, and has not been promoted
as a cuisine.
FOOD HABITS:
For people of Bihar, rice is the staple food, though they also
consume wheat to a large extent. The fertile land of Bihar is
conductive for the large variety of rice that is cultivated here.
The popularity of baked items in Bihar (most popular being
litti) can be traced way back the Greek invasion under
Alexander the Great. Many Greek soldier stayed back and
inter married with local women, and naturally their food
habits left and influence. References that rice was staple food
since a long time can be found in historical documents. Even
during the time of Lord Buddha, the elite consumed the
superior quality of fine grained rice, where as the poor people
had the inferior quality of fat-grained rice. At Nalanda, the
Chinese traveler Hiuen Tsang was given mahasali rice to eat.
Each grain was as large as a bean, and when cooked, was
aromatic and shining..
Centuries later, during the Mughal emperor akbar’s reign,
Abul Fazl, when writing about the different varieties of rice
found in the rich Gangetic basin of this place, said that if a
single grain of each kind of rice was collected, they would fill a
large vase. The Shali rice was popular and much in demand in
Europe, while the Indians preferred the shahpasand and
basmati varieties of Patna rice.

Bihari cuisine has innumerable rice- based dishes. The Buddha
was offered - rice cooked with milk and mixed with honey. The
Jatakas ( legends on Buddha’s previous lives) mention various
items still popular today- pua( a variation of malpua )
prepared from the mixture of flour, milk, sugar, ghee, and
honey, pitta rice cakes, khajjaka(now popular as khaja, a
sweet prepared from wheat flour and sugar), palala (modern
day tilkuta, made from til or sesame seeds). Sariputta, one of
Buddha’s disciples was very fond of palala. Gaya is famous for
tilkuta. Another delicacy from Gaya is lai- prepared with sugar
and beaten rice. The peras (sweatmeat made with sugar and
milk) of Gaya are also popular.
The popularity of vegetarian items in the food can be traced
with the long years of Buddhist influence. The advent of the
Mughals brought in the influence of non-vegetarian items.
Biryanis, pulao, chicken, and mutton items got introduced by
the people of Bihar which is vegetarian. The staple food of the
poor man is bhat (rice), dal (lentil), roti, tarkari (vegetables)
and achar (pickles). Mustard oil is the traditional cooking
medium. Khichdis- the broth of rice and lentils, seasoned with
spices, and served with several accompanying items like curd,
chutney, pickles, papad, ghee and chokha(boiled mashed
potatoes, seasoned with finely cut onions, green chillies) are
popular. Non vegetarian items like, chicken, mutton and fish
are popular among Biharis.
How can one think of food of Bihar without the sattu? Sattu-
the flour of roasted gram is an inherent part of Bihari food.
Nutritious and filling, sattu is consumed in various ways. Sattu
ka ghol is a refreshing drink during summer, and mukni (sattu
ki roti and paratha) are popular items for breakfast and
dinner. Sattu is used as a filling for the popular litti. Among
the poor, kneaded sattu consumed with salt, onions, chillies
and pickles, is popular because it is filling, nutritious as well as
cheap.
The gangetic plain of Bihar was a fertile ground for a variety
of fruits like mangoes, jamuns and litchis.(the litchis of
Muzaffarpur are legendary). Originally from China, the

Buddhist pilgrims brought the first saplings of litchi plant
from china as homage to the land of Buddha.
IMPORTANT DISHES:
1. BHOJPURI MACHLI: Marinated, deep fried, Rohu fish
cooked in a masala made of onion, pepper, cumin seeds,
ginger and garlic and served with plain rice.
2. LITTI: A baked delicacy made of atta dough stuffed with
‘sattu’, roasted, grounded gram flour. And served with
achar, baigan or aloo chokha.
Litti may also be deep fried.
Litties are crunchier if made with maida.
3. DALSAGGA: A ‘pui’ saag preparation with chana dal
tempered with dry red chillies and whole cumin seed, and
served with plain rice.
4. PUA: A round shape sweet dish made of a batter of whole
wheat flour, semolina (5:1), sugar and wheat, coconut and
raisins and deep fried till golden brown.
5. THEKUA: A tear shape cookies made out of semi hard
dough made of whole wheat flour, ghee, sugar, raisins,
fennel, and cardamom powder and deep fried till golden
brown.
6. MEETHA PARWAL: A sweet dish made of parwal( wax
gourd), in which boiled, wax gourds dipped in sugar
syrup and stuffed with a mixture made of grated khoya,
pistachio raisins and cardamom powder.
7. PIDIKIA: A cookies made at the time of festival ‘Teej’.
Maida dough is filled with a mixture of semolina, grated
khoya, grated coconut, raisins, given a particular moon
shape and deep fried.

8. CHIWRA: Beaten rice served with a coat of creamy curd
and sugar or jaggery.
9. DHUSKA: A deep fried item prepared from a mixture of
powdered rice and ghee but is salted

FAMOUS FESTIVALS OF INDIA AND IMPORTANT
DISHES
India seems to be in a perpetual state of celebration. There’s
always some community celebrating a harvest, special god’s
birthday or an auspicious date in the Hindu calendar. Personal
celebrations like birthdays take a back seat in the pantheon of
occasions and the most important events are those shared by
the whole community, young and old, rich and poor.
HOLI:
Festival’s of color. It is celebrated in the month of March.
Karanjis is prepared. It is crescent shaped flour parcels stuffed
with sweet khoya and nuts.
Malpua is very commonly prepared. It is wheat pancake
dipped in syrup.
PONGAL:
Pongal is the major harvest festivals of the south and takes
place on or around 14th
January each year.
Pongal is prepared with the season’s first rice, along with
jaggery, nuts, raisins and spices.
SANKRANTI:
This is the northern version of Pongal and takes place on the
same date.
Ladoos are made, with sweet meat and usually balls shaped.

DIWALI:
Diwali, The festival of light, is the most widely celebrated
national festivals and takes place in the month of October or
November.
Anarasa is particularly prepared on Diwali. It is rice flour
cookies.
DUSSEHRA:
It is another fascinating festival celebrated in different ways
through out country but always lasting for 10 days around
September and October.
Payasa is famous, made of banana, milk, jaggery, sugar and
ghee.
DURGA PUJA:
In west Bengal Dussehra takes the form of Durga puja.
The most typical durga puja food is bhog. Kichri is rice cooked
with dal. Labra is a spicy mixed vegetables dish.
GANESH CHATURTHI:
The smiling elephant headed god, Ganesh, is most popular
deity and his festivals( In September) is celebrated with cheer
throughout the country.
Modak is very famous. It is sweet rice flour dumpling filled
with a delicious paste of coconut, condensed milk, sugar and
cardamom.
Kheer (rice pudding) is prepared.
JANMASHTAMI:

This festival commemorates the birth of Krishna, who was
popular with Hindus of all caste.
Naivedya (a sweet made with puffed rice, milk, curd and
sugar) is famous.

GOAN CUISINE
In the extra ordinary mosaic of cultures, religions and
traditions, that go up to make Indian life, certain small ethnic ,
religious and geographic communities have evolve such
distinctive manners, habits and food customs that, although
indisputably Indian, they retain a definite identity of their own.
Among these unequally colorful minorities are the Goans. –
Who acquired their special status some 300 years ego as a
result of colonization of their homeland by a foreign power –
Portugal.
Goa is an almost theatrical arrangement of hills covered with
dense jungles sweeping down to the gilt crescents of beaches
were the glittering Mandovi river stretches in a graceful carve
to meat the ocean at the capital ‘Panaji’
History:
Goa was celebrated in ancient Indian literature for its wealth
and beauty. In fact, its name seems from the Sanskrit word for
‘cow’- traditional symbol of prosperity. For thousands of
years, goa was ruled by various dynasties of Indian kings and
many religions were represented there. It was originally a
Hindu state. But the arrival of the Portuguese began an era
that was shatteringly different from anything the community
had known.
In 1510 Alfanso d’ Albuquerque, who later left his name in
America, sailed up the Mandovi River with 23 ships and
captured Goa from its current Muslim Rulers. After violent
Hand to Hand fighting, he knelt down in the public square and
dedicated the city to St. Catherine as homage to her feast day.
From then on goa’s story was dominated by the catholic zeal of
the conquerors who sparked one of the most brutal and
wholesale religious conversion recorded in Asia. Those Hindus
who could afford to escape left goa to settle in other parts of

India. Goa is roughly now half catholic Christen and Hindu. St
Francis Xavier arrived in goa in 1542 and devoted his life to
spreading Christianity in goa. The Portuguese finally left India
in 1961 after which the Goans became the member of the
republic of India.
The difference between the living habits of the goan christens
and their Hindu neighbors are very small. It is in their food
that the particular custom is expressed. Being a coastal region
there is no goan who is not familiar with eating rice and fish.
Goa in its daily life has two main religious influences the
Hindus and the Christians but one should not forget that there
is a little bit of Muslim influence as well.
Food habits:
Being a coastal region palm and coconut trees grow
abundance. Every part of the coconut t is used by the locals.
The coconut milk is used cooking widely, the flesh is used for
garnishing and the oil derivatives make an excellent cooking
medium. From the palm trees is extracted ‘palm vinegar’
which is unique in itself and forms an integral part of the goan
cuisine as it is widely used in marinades, gravies etc. spices
such as cinnamon, cardamom, dried red chilies, peppercorns
are grown in some parts of goa. And find a prominent place in
the delicacies of this region. The Goans form the northern part
of the state grind their masalas and coconut separately but the
southern part prefers to grind the masalas and coconut
together before pressing them through a muslin cloth to
extract the moisture.
Rice is widely cultivated in goa. And is the staple food of the
people. Apart from the rice the cereals consumed is wheat in
the form of freshly baked breads by the Christian communities
and the chapattis by the Hindus. Sannon -a fluffy white bread
of rice and toddy, that in appearance and texture resembles is
Idlis, is also eaten in goa. The taste however unique, the toddy
giving sannon a sweet taste and an accent unlike another wheat

cake. The rice is coarsely ground, then fermented with toddy
an finally steamed to make small cakes.
Goa has unique brand of alcohol called based drink called feni,
which is fermented from cashew nut, as well as palm sap which
is fermented and heated. Feni is very popular in goa and is
consumed by the Goans along with their meals.
From goan come countless fish and seafood recipes using the
oceans and the river fish, as well as the many kind of shellfish
that crowd the rocky outcroppings on its shore. Fishermen set
out at dawn or dusk and return loaded with fresh fish which
are sold immediately, the fish which are left over, left for sun
drying on the beaches. One particular variety of goan fish
preparation has become so popular all down the west coast
that it is known by the generic name ‘goan fish curry’. It is a
very liquid kind of preparation somewhat the consistency of a
thick ‘bouillabaisse’, made of a mixture of several kinds of fish
that are cooked wholes, or very coarsely cut into pieces, the
recipe requires large quantity of coconut ground into a fine
paste with hot masalas of red chili powder, coriander powder,
cumin powder and turmeric paste. Goan cook their fish in this
mixture adding plenty of onion , tomato and water to provide
the sauce and then seasoning it with tamarind , curry leaves
and green chilies. Goan like their famous curry to be almost
scarlet with chili and it is hot.
Among shellfish prawn, lobster, crabs, and clams are
consumed abundantly. Prawn curry, prawn balchao, prawn
peri peri are few of the favorite dishes of the Goan. Among the
bewildering varieties of seafood in goa clams are a delicacy.
Clams coated with spices, steamed until they pop open and
tossed with grated coconut from a golden gingery teesryo.
Goans cook it in coconut milk and lime juice and sprinkle it
with chopped fresh coriander leaves. It is served by itself – like
moules mariniere in a bowl. Hindus eat it with chapatis which
soak up the juice.

The common meals consumed are pork, lamb and chicken. The
goan Christians have also produced pork dishes which makes
their cuisine unique in India. This range from the familiar
roast suckling pigs that composes the standard Christian
dinner, to search an erotic item as baked pork head stuffed
with brains, peas, onions, ginger, mint and green chilies, basted
with vinegar. The more usual goan dishes, however, include
some truly delicious and original uses of pork. Pork baffat is a
dry curry cooked in an aromatic masalas with virtually no
gravy, but the thing that makes it suppressing and delightful is
the addition of sliced radishes, near the end of the cooking
time. It is the contrast between the crisp, clean taste of the
radish and greasy texture of the pork that gives the dish its
distinctive flavors.
Pork indad is a true curry with plenty of gravy that differs
from many of the other pork dishes because of its appealing
offbeat sweet and sour taste. The tamarind, cloves and
cinnamon is the masalas gives the meat an almost perfumed
flavor, while the sugar and vinegar in the gravy take the curse
of the fattiness and provides the dish with its special
characters. Another spicy red curry called Sorpotel made of
pork, pork liver; pork blood is an absolute mass at any goan
Christian banquet or feast. It is served with the
accompaniment of sannon. Pork vindaloo is another famous
preparation of goa.
Goa is the only place in India where sausages is used. The
Goans produce pork and liver sausages as well as several other
kinds of highly spiced sausages, the best of which is
Chourisam. It must be marinated for 24 hours in a
complicated masalas mixed with vinegar before the sausages
are made.
Chicken xacuti and Cafreal is the most well known chicken
dishes form goa. Chicken xacuti is made from broiled ground
spices such as peppercorn, fennel, coriander seeds cardamom,
cinnamon nutmeg and coconut. Cafreal is a pot roast

preparation of chicken in a marinade of goan vinegar, ginger
garlic paste, chili paste, goan Worcestershire sauce and tomato
sauce.
Sweets are not so popular in goa. Bebinka – pancake baked on
one of the top of the other with jaggery, applied in layers,
ingredients are jaggery, egg, milk, coconut and flour, and they
are made into shape of cake.
Alebele is another goan sweet dish, pancake with spicy coconut
filling. The traditional recipe calls for a pancake made from
flour, egg, milk, ghee and a pinch of salt. The filling is made of
grated fresh coconut combined with jaggery, fresh ginger root
and aniseeds.
Characteristics:
The main characteristics or features of goan cuisine can be
listed as follows:
1. The food consumed is very spicy and sharp with a
maximum consumption of red chilies.
2. The masalas are ground freshly and fine to extend of
grinding over and over again till the paste is clay fine.
3. Coccum is commonly used by the Hindus and the
Christian use goan malt vinegar.
4. Many dishes are consumed pickled or marinated in oil
and vinegar.
5. The most popular food items in goa are sea food and
pork. The consumption of pork being maximum by the
Christians.
6. Goans do not have a sweet taste. Bebinka and alebele are
the popular sweet dishes.

GUJRATI CUISINE
Gujarati cuisine is in many ways unique compared to other
culinary traditions in India. It is one of the few cultures where
majority of the people are vegetarian. This vegetarianism may
have originally sprung from religions, ideologies and beliefs of
the region. Gujarat is a land of all the religions like Jainism,
Islam, Buddhism, and Zoroastrianism (Parsees).
In Gujarat the staple food is millet. Geographically Gujarat is
divided into three main regions.
REGIONS OF GUJRAT
Western Gujarat, kathiawari is a dry region where fresh green
produce is scarce. But production of dairy products is huge.
Some of the best pickles (athanas) come from here.
Central Gujarat, Ahmedabad, Kheda, and Baroda regions are
hailed for their food grains and are known collectively as the
“granary of Gujarat “. A majority of the people are farmers
who grow store and market grains. Dhoklas, vadas,
bhakarvadis, theplas and other such items are contribution of
the region.
Southern Gujarat, Surat is a region with heavy rainfall; hence
the vegetation is lush green with vegetables growing plentifully.

For a taste of traditional Gujarat cuisine, one has to try the
typical Gujarati thali that consists of variety of dal, kadhi, two
or three vegetables and pulses, puri/chapatti/rice, chutney,
pickles and papad.
GUJRATI CULTURE
There are certain customs that are followed by the people here,
which are uniquely their own. For example, the tradition of
preparing and storing farsan at home. These are then offered
to welcome guests.
Surtis also famous for their vaghar, which is the tempering of
food .The vaghar, gives food a distinctive flavor. More over the
ingredients used aid digestion. Hing is used in all vaghars.
FOOD HABITS
Farsan or snacks from essential part of the gujrati diet those
snacks prepared once in ten days and stored in air-tight
container. The first category of snacks is usually deep fried or
shallow fried. The other variety is either steamed. Methi Na
Moothia is spiced fenugreek leaf dumpling with a touch of
sweet – sour to counter the bitter taste of the fenugreek.
Kobi Na Moothia is delicious steamed and spice cabbage
“farsan “is one of the delightful ways gujrati’s eat their leafy
vegetables.
Bhakasvadi is a deep fried farsan which is the specialty of
Baroda. It combines fennel and grate potatoes filling. It is deep
fried long pastry case with a stuffing of potato and fennel.
Khandvi is a rolled savory farsan, made of besan; buttermilk
etc. served with grated coconut and coriander leaves.

Potaya is fried papad; paper thin gram flour farsan ‘a
specialty of Kutch.
GUJRATI CULTURE
Kutchis, jains and vaisnavs are some of the many found in
Gujarat. They have different tastes and choice in food
depending not only on the climate they live in but also their
religious believes.
The Jain retain from eating any Root vegetable. So it’s no
potato, garlic and onion for them.
On the other hand, the vaishnavs and Kutch’s follow no such
belief.
Oondhiu is a vegetable medley with fenugreek leaf dumpling.
Karela Bhinda Nu Shak is a bitter gourd and lady finger
vegetable dish. This is favorite in Kutch. Bharelu Shak is a
delicious shak of various stuffed vegetables.
A typical gujrati meal is inconceivable without either dal or
kadhi or even yoghurt for that matter. The gujrati dal is
associated with sweet taste. Gujrati cuisine offers an array of
different dal preparation. Gujrati dals obtain their flavor from
the vaghar.
GUJRATI PREPARATIONS
Yoghurt too plays a very important role in the Gujarat diet. It
is eaten in number of ways in its unflavored natural form or in
its derivative kadhi or buttermilk. Kadhi may be defined as
cooked and spiced form of buttermilk. Meethi dal is sweet and
sour dal using using jaggery. Osaman is tempered dal water.
Meethi kadhi is, sweet yoghurt curry pleasantly spiced and

prepared in all gujrati homes, Bhindani kadhi, kadhi with lady
fingers.
Bhat and kichdi form an essential part of any gujrati meal and
are relished wit the vast range of dal this cuisine offers. The
kichdis are usually had with a kadhi or plain yoghurt. Papads,
athaanas or pickles, chutneys and ghee are perfect
accompaniments to any khichdi-kadhi combination. Shak vala
bhat is a mildly vegetable pulao; tuver ni dal khichdi is rice
and tur dal khichdi, best eaten with meethi kadhi.
FESTIVALS OF GUJRAT
Jains do not eat anything grown below the ground. So it’s no
roots or tubers for them. The holy festival of Jain sector is
“PARYUSHAN”. During the festival period, Jain consumes
pulses, legumes, kadhis or flour preparation. Dal dhokli is
thick, spiced dough slices in a sweet and sour dal. (Dhokli is
made of atta, besan and bajri flour, made into dough and cut
into stripes, cooked in dal)
Maag is a moong preparation, delicately spiced with ginger
and garnished with coriander leaves.
Chola is a sweet and sour preparation made of chick peas,
eaten with gheewali rotis.
SWEET DISHES
Farsan (snacks) and mishtan (sweet meats) are offered
together to guests. Moreover, they don’t form the last item of
the meal but are served during the meal itself.
Most gujrati sweet meats are flavored with cardamom and
contain almonds or pistachios. The main ingredients of the
sweet may vary from thickened milk to Bengal gram flour.
Channi – sugar syrup made to a specified stiff consistency.

Shrikhand: sweetened hung curd, flavored with saffron,
garnished with almond slivers.
Golpapdi is wheat flour sweet that is very easy to prepare and
forms a barfi, when cooled. Lapsi is broken wheat (daliya)
sweet. Boondi Na ladoo refers the drops of gram of which this
ladoo is made.
Normally, fruits or vegetables – grated, chopped or slice and
immersed in besan and seasoned yoghurt, make a raita.
Chutney on the other hand, consists of fresh herbs or
condiments, ground to a fine paste or pureed and eaten in
small quantities with a snack or a meal.
Pickles and murabbas form an intrinsic part of Indian cuisine.
Gol kesi is a sweet and sour mango pickle flavored with dry
coriander powder, mustard and fenugreek. Chhundu is
shredded mango pickle, hot and sweet. Murabbo is a sweet
preserve, a pickle prepared and eaten by almost all Indian
communities.
Khamam dhokla is a salty, steamed cake made from chick
pea’s flour, is very famous throughout Gujarat. And the best
gujrati bread is methi thepla, made of dough of jowar and
wheat flour, mixed with coriander, green chili and chopped
fenugreek.
IMPORTANT DISHES FROM GUJARAT:
1. KHAMAN DHOKLA: It’s a savory dish made of steamed
lentil, chana and urad dal (8 : l) are soaked then ground,
mixed with ginger, green chilly paste with soda hing, salt

etc. then left overnight mixed with lime juice and steamed
in tray. To season mustard seeds, hing and curry leaves
are tempered and poured on top. Garnished with grated
coconut and greed coriander.
2. DAL DHOKLI: Is dumpling of lentil curry. Dumplings
are made of whole meal flour, turmeric, chilly powder
etc. the dough is rolled and cut into fancy shape and
cooked in toovar dal.
3. AMIRI KHAMAN: It is a savory dish made of ground
chana dal. The soaked dal is ground with little water. The
mixture is then cooked in oil with mustard seeds, hing,
green chilly, ginger, garlic, etc. with the addition of little
milk till the mixture doesn’t stick to the pan. The mixture
is spread on thali and garnished with coconut, coriander
and sev.
4. METHI NA MUTHIA: A steamed dish made from whole
meal flour, besan and chopped fresh fenugreek etc. the
dough is rolled and steamed then cut into slices. And
sautéed in mustard seeds and asafetida.
5. KHANDVI: A smooth mixture of besan, water and curd
(1:2:1/2) is mixed with green chilli, ginger salt etc.
steamed for 15-20 mins. Then spread on oiled surface and
cut into long strips. Each strip is rolled out and finally a
tempering of mustard seeds and hing is poured on top.
Garnished with coconut and coriander.
6. SHRIKHAND: Dehydrated yoghurt whisked with castor
sugar and small cardamom powder, saffron may be
added. Garnished with silvers of almond and pista
refrigerated and served chilled.

7. DOODH PAK: It is made by cooking rice in milk till soft
then sweetened and flavoured, garnished with almond
and cardamom.
8. BASUNDI: It is made by reducing milk till it thickens;
granular texture is obtained, sweetened and garnished
with almond and chironji.
9. PURANKOLI: Small balls of dough which is made of
whole meal flour and ghee (2:1) is stuffed with mixture
made of arhar dal. To make stuffing dal is cooked till soft
sugar is added and then cook till it dry. This is called
puran. The volume of puran and dough is same, Rolled
and shallow fried in ghee.
10. MOHAN THAL: A desert made by cooking besan in
ghee 1st
then in milk till reddish brown in color. Lastly
cooked with sugar syrup, cardamom powder, nutmeg
powder etc. till the mixture leaves the pan smoothly.
Spreaded on greased thal, garnished with almonds and
chironji. When set cut in small squares.
11. THEPLA: Gujrati bread made of whole wheat flour,
boiled rice, besan, curd, chopped green chillies, green
coriander, methi leaves etc. Rolled in thin circles and
shallow fried in ghee.
HYDERABADI CUISINE
INTRODUCTION:

Hyderabad is the capital city of state Andhra Pradesh, situated
in the Telangana region of Andhra Pradesh. Hyderabad is
known for its rich history, culture, and architecture
representing the unique characteristic of a meeting point for
North and South. It is and emerging information technology
and biotechnology hub of India. Hyderabad and Sikanderabad
is known as twin cities separated by Hussain Sagar lake, a man
made lake at the time of Ibrahim Qutub Shah in 1562.Char
Minar monument built in the centre of Hyderabad was built
by Muhammad Quily Qutb Shah in 1591 is a tourist place.
Hyderabad is also situated across the river Musi.
HISTORY:
The Hyderabad city was until 1948, the capital of Hyderabad
state- autonomous royal kingdom within India, two and half
times the size of Ireland. Its Muslim ruler the last Nizam, was a
direct descendant of a Moghul governer who had declared his
independence in the early eighteenth century just as a central
Moghul authority when Delhi was beginning to weaken. He
was one of the richest man of world and he had his own
currency and private railway system. Later after
independence, his state also emerged with the new democratic
country, and became the brand new state of Andhra Pradesh
with Hyderabad city as its capital. The grandeur of its court
used to wear jewels the size of pigeons egg when they
entertained, the city was lit up, fountains played and dining
tables set for hundreds glittered with gold plate.
If liquor was being distilled in a private Sharaab khana, of
winery only a few Hindu nobles were granted royal permission
to do this as Muslims were technically not supposed to drink,
rare flavors of quail were added for the delight of the guests to
come.
CLIMATE:

Hyderabad has tropical wet and dry climate. In summer the
maximum temperature reaches to 40-45 degree centigrade and
minimum 25 degree centigrade. In winter maximum
temperature is 28 degree centigrade and minimum 13 degree
centigrade. It has red sandy soil and with areas of black cotton
soil.
CULTURE:
The women wear salwar kamiz and among the Muslims burka
is necessary, Moghul jewellery can also be seen with some old
women. The men wears sherwanis (fitted, knee length jacket.
Bangles are most popular among women. Eighteenth century
hookah (Hubble bubble pipe) made of finest bidri work (gun
metal inlaid with silver) can be seen in most of houses
FOOD HABIT:
It is the cuisine of region, of which every Hyderabad is
justifiably proud and which no hyderabadi, rich or poor can
do without. The cuisine combines the very best of muslim foods
– kebabs, pilafs, kormas, and yoghurt dishes – with a haunting
aromatic, tart, pungent, and creamy flavorings of the south –
mustard seeds, cassia buds(kebab cheeni), cinnamon, curry
leaves, hot chillies, peanuts, tamarind and coconut milk.
Unfailing courtesy and an almost over whelming sense of
hospitality are in its blood and will be with it until the last
breath is drawn. That is Hyderabadi way. It was also known
that a true Hyderabadi would go anywhere in the city for a
well prepared dish. Home made fruit drinks-Sharbats- some
flavored with sweetly aromatic khas roots (vetivert) others
with the purple, sweet and sour juice of tiny falsa
berries(grewia asatica) are generally served when the guest
enters the home.

A sauce of roasted and ground sesame seeds which, in the
Middle East might appear under the guise of mild flavored
Tahini is mixed with fiery green chillies and tart tamarind
paste to become the mouthy wateringly good til ki chutney.
Dried beans and lamb which are often stewed together in
Persian cookery are perked up here with tamarind, cumin
seeds, red chillies and curry leaves to become the Dalcha of
Hyderabad.
In a formal occasion Chowki (low square dining tables seating,
four to eight on the floor) pickles are laid down. Apart from
more common lime and mango, exquisitely pickled partridges
are also found. Food is served in Nawabi style and authentic
hyderabadi dishes are served course by course.
Hyderabadi’s morning start with the breakfast stew Nahari
with drunkable sheermal. One bouquet garni which is famous
is ‘potli ka masala’ that includes sandalwood powder, earthy
khas roots (vetivert) and even whole dried roses. Khichri is
also served in brunch which is a fluffy mixture of rice and split
lentils, is first lubricated with a dollop of ghee and then eaten
with a simple kheema, minced meat served with onions, garlic,
ginger and red chillies. Rice flour papadums provide crunch
and texture while creamy, minty, sesame chutney and a tart
mango pickle add pep and pungency.
Khagina (gingery scrambled eggs) is also served in breakfast as
well as parathas (flaky griddled breads) and cups of sweet tea
to wash every thing down.
Hyderabadi biryani : Biryani is the most famous among the
delicacies of Hyderabad. An authentic meal of hyderabad
invariably includes a Mutton Biryani, a rice dish made with
mutton. Chicken and vegetarian biryani are also popular.
The Nizams served some 26 varieties of Biryanis for their
guests. It is a traditional celebration meal made using goat
meat and rice and is the staple of a die-hard
Hyderabadi.

The Hyderabadi Biryani is so named as it is created in the city
of Hyderabad, India. The blending of mughlai and Telangana
cuisines in the kitchens of the Nizam (ruler of the historic
Hyderabad State), resulted in the creation of Hyderabad
Biryani.
It, like other biryanis, is made using Basmati rice which is only
found on the Indian subcontinent. The spices, meat and other
ingredients are carefully chosen, the method of preparation
involves more time taken for cooking.
There are 2 styles of preparing biryani. The Katchi(raw)
Biryani is prepared with the Katchi Yakhni method (with raw
gravy). The raw meat is marinated in curd and cooked only by
the dum, or the baking process, which is done with rice. This is
a challenging process as it requires meticulously measured
time and heat to avoid overcooking or undercooking the meat.
In Pakki Biryani, where the meat is cooked with all the
accompanying spices and then the rice is simmered with the
resultant gravy redolent of mace, ittar and kewra in a sealed
vessel with saffron and cardamom.
A Biryani is accompanied with Dahi ki Chutney (curd &
onions); Mirchi ka Salan(Chilly curry); salad and sometimes
boiled egg. The salad includes tomato, carrot, cucumber,
radish, turnip, onion & lemon slices.
Apart from side dishes such as Mirchi ka Salan, it can also
include Dhansak and Baghare Baingan.
IMPORTANT DISHES:
1. HYDERABADI MURGH KORMA: A cashew nut based
chicken curry favored with nutmeg cooked by slow
braising.

2. MURGH NIZAMI: A semi dry chicken masala cooked
with nuts ( cashewnut, peanut, coconut) and seeds
(sunflower seed and sesame seeds)
3. MURGH DO PIAZA: A mild chicken curry cooked with
an abundance of onion and garnished with coconut and
sunflower seeds.
4. DALCHA GOSHT: A lamb stew with dried beans and
soured by tamarind.
5. NAWABI TARKARI BIRYANI: A delicious mix
vegetable biryani which is mild and light
5. MIRCH KA SALAN: A rich hot dish made of long hot
pepper cooked in sesame seed flavored gravy.
6. NAHARI: A very nourishing stew made of lamb trotter
and tongue, cooked by simmering usually overnight
flavored by cassia bark(cinnamon), cardamom and highly
aromatic bouquet garni( potli ka masala that includes
sandal wood powder, khus root, whole dried roses). A
breakfast dish usually eaten with bread like shirmal.
7. LUKMI: Ravioli like squares of pastry dough filled with
spiced minced lamb and deep fried.
8. BAGHARE BAINGAN: Small whole aubergine slit fried
till brown then cooked in nutty sauce containing sesame
seeds and peanut and tempered with curry leaves and
mustard seeds.
9. TOMATO KUT: An aromatic puree of fresh tomatoes
with tamarind, curry leaves and browned garlic.
10. KACHHI BIRYANI: An aromatic rice preparation in
which raw meat and raw rice are cooked together.

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