ONE -ONE MAIN FOOD DISHES OF VARIOUS STATES OF INDIA.

1. Indian Food HABIT
HRIDAY DAS
13110014
B. ARCHITECTURE 5TH YEAR

2. India is called the Land of
Spices. No country produces as
many varieties of spices as India.

3. Saffron, one of the traditional Indian cuisine spices, does
not have its origin in India.

4. Not only spices, but also staple ingredients like potatoes and
tomatoes that are often used in Indian cuisine were brought by
traders.

5. Indian Cuisine
• Indian Cuisine is recognizable by its unique
flavor.
• Each dish is made with specific spices. According
to many people, Indian Cuisine has its own
distinct smell and taste. Spices are one of the
vital taste enhancers in India.
• Oil is another important part of Indian Cuisine,
like coconut oil and mustard oil.
• Vegetables dishes vary according to the region
and season. Vegetables may be the main dish or
used as a side dish, but they are commonly used
in Indian cuisine.
• Generally, Indian food is prepared in a specific
way based on whether it is prepared in northern,
southern, eastern, or western parts of India.
• Each section (north, south, east or west) has its
own distinctive food style. .

6. INDIAN EATING MANNERS
• In a common Indian household,
people usually sit on the floor,
on pillows, or on really low
stools.
• Food is not eaten by using
utensils, such as forks, but
rather eaten with the fingers
of the right hand.
• Though, these customs are
traditional, they are slowly
losing popularity because of
modern habits within the
civilization.
• Diverse serving styles vary
within different sections of India.
A common way of displaying
food throughout India is
called “thali” (a large plate with
different samples of Indian food
on it).

7. Beverages
• The most common beverage found in India is tea.
• The finest varieties of tea are grown in Assam and Darjeeling.
• It is prepared as Masala Chai with a mixture of milk along with other
spices.
• Another Popular beverage is coffee. It is ordinarily served in South India.
• One of the nicest kinds are grown in Mysore and Karnataka.
• Other drinks are nimbu pani (lemonade), Lassi ( milk with nuts and
cardamom) and Chaach ( made from yogurt).
• Alcoholic drinks are served in India such as palm wine, fenny, bhang and
Indian beer.
• Drinking a beverage is not polite when eating a meal in India.

8. North India
• A Northern Indian meal might consist of many
selections of baked bread and grain products.
• Rice, vegetables, and curry might be on the
plate.
• A few ingredients in Northern India are made
with dairy products, such as yogurt, milk,
paneer, ghee,butter.
• Some other meals might have Roti such as,
naan, paratha, and tandor.
• List of Traditional North Indian Food
• Chole Bhature
• Butter Chicken
• Rogan Josh
• Chicken Dum Biryani
• Aloo Samosa
• Dahi Bhalla
• Dal Makhani

9. East India
• Eastern India is famous for its delectable desserts.
• Sweet, such as chumchums, rasagolla, kheeri, and chhena pona .
• These sweets, now popular in North India, originated in Begal and
Orissa.
• Besides sweets, east India is also famous for its Posta ( poppy seeds).
• Fish is one of the main meal in eastern India.
• Eastern India uses a simpler way of preparing and serving a meal.
Steaming and frying are typical ways that basic foods are cooked.
• Varying in regions, meat is one of the popular food material in East India.

10. South India
• Southern India does not use fried foods, but rather roasted or
baked.
• Rice and coconut products may be found also on a typical
Indian plate.
• One of the most general is Sambar which is curried vegetable
soup. Sambar can be found at other places, such as Andhra,
Chennai, Hyderabad
• Each place has its own unique way of creating the correct dish.
• Fine desserts also are created throughout Southern India.
Desserts like mysore pak (chick pea dish) and creamy
payasum (milky rice dish).
• Idly, Dosa , Vada, utthapam are few very popular south
Indian dish which popular all over India.

11. West India
• Western India has four main food categories, Rajasthani, Gujarati,
Maharashtrian and Goan.
• Maharashtrian cuisine has two important areas that are separated
geographically.
• Coastal regions are more popular with rice fish and coconut.
• The mountainous regions are more consistent with wheat, jowar, and baji.
• Goan are heavily dependent on rice, coconut and fish.
• Gujarati is very vegetarian and has more sweets.
• Rajasthani is also vegetarian, but has a very well blend of spices and herbs.
• West India might also be the most diverse out of all the four categories
of India. Usually vegetarian.
• West India also has a nice balance of spice, herb and delectable meats.

12. Andhra Pradesh : Panasa Pottu Koora
In Telugu, this means shredded jack fruit. The jack fruit is scraped, shredded
and salteed. A lot more follows before the final dish is prepared.

13. Arunachal Pradesh : Smoked pork in Sengmora xaak
This pork dish cooked with sengmora leaves. Generally served with rice
and some traditional Arunachali Apong (rice beer)

14. Assam : Masor Tenga
Masor Tenga is a mouth-watering sour fish curry made from freshwater
river fish and tomatoes, kajinemu (elongated lemon) or thekera (dried
mangosteen). It is delicately spiced with exotic tastes and flavours

15. Bihar : Litti chokha
This crunchy dish from Bihar consists of Litti (wheat balls stuffed with
Pitthi – roasted and spiced gram flour) and Chokha (mashed potatoes). It
tastes delicious with pure desi ghee on the side.

16. Chhattisgarh : Red Ant Chutney
The favorite chutney of the tribe in Chhattisgarh is called chaprah which is made
from red ants along with their eggs. The chutney has a pungent and spicy taste
that gives you an out-of-the-world experience. These red ants are also used as a
garnish for the dishes to make it spicier and hot.

17. Goa : Goan Prawn Curry
This mildly sweet, spicy and tangy curry makes for a mouth-watering
dish. Pair it with some steamed rice.

18. Gujarat : Khandvi
It is a delicious savoury snack made from gram flour and yoghurt,
tempered with sesame, mustard seeds and flavoured with green chillies,
sprinkled coconut and coriander

19. Haryana : Bajra Khichdi
This is a porridge (khichdi) made of coarsely crushed pearl millet
and is eaten with pure ghee or sesame oil. Side dishes like lassi,
papad, pickles, gur or curd takes this dish to a whole new level.

20. Jammu and Kashmir : Kalaadi Cheese
Kalaadi is a traditional local hill cheese, indigenous to the state of
Jammu and Kashmir. It is very dense, usually made from cow’s milk.

21. Karnataka : Pandi Curry
This is a rich, dark and spicy pork curry generally served with a flat
bread called ‘Akki roti’. An ethnic delicacy of the Coorgi cuisine,
Pandi curry takes you to the hills of the Western Ghats.

22. Kerela – Aviyal
Aviyal is a delicious preparation made with mixed vegetables, curd,
coconut and seasoned with coconut oil and curry leaves.
It occupies an important place in Kerala cuisine and is a must for Onam ,
the Keralite vegetarian feast.

23. Madhya Pradesh : Bhutte Ka Kees
Bhutte ka kees is a spicy grated sweetcorn dish from the land of magical
chaats, Indore. Do try this out the next time you visit there

24. Maharashtra : Thalipeeth
This is a multi-grain pancake made from roasted chana daal, urad daal,
wheat, sorghum, millet, rice and mildly spiced with coriander seeds, cumin
seeds, onion, fresh coriander etc. It is nutritious, has bursts of flavour and
is served best with buffalo milk cream

25. Manipur : Iromba
Iromba is a dish made of boiled vegetables mashed together in a
sauce of chilli paste and ngari (fermented fish). It is then served with a
combination of herbs as garnish – onion, spring onion, chameleon leaves,
coriander, vietnamese coriander, etc.

26. Meghalaya : JADOH WITH PORK
Meghalaya is best known for the dish ‘Jadoh’ – red hill rice
cooked with pork pieces. It is a khasi version of biriyani.

27. Mizoram : SAWHCHIAR
This is an ethnic Mizo delicacy prepared by boiling meat and rice together. It is a kind of
stew made from pork, lamb or chicken. Absolutely delicious, it is surely a must have.

28. Nagaland : PORK WITH DRY BAMBOO SHOOT
Naga signature dry bamboo shoots with pork, a dish that you will love
to the very core if you are a meat maniac. Cooked with dry bamboo
shoots, loads of chillies and herbs, this dish tastes heavenly with boiled
rice.

29. Odisha : CHHENA PODA
Chhena poda is a cheese dessert from the state of Odisha in eastern
India. Chhena poda literally means burnt cheese in Oriya. It is made of
homemade cottage cheese or chhena, sugar, cashew nuts and raisins,
and is baked for several hours until it browns.

30. Punjab : MAKKI-ROTI AND SARSON-SAAG
This is a famous traditional Punjabi delicacy. ‘Makki Roti’ is a corn meal
Indian bread that tastes fabulous with ‘Sarson saag’ – mustard green
and a glass of lassi.

31. Rajasthan : DAL BATI CHURMA
Rajasthani food is incomplete without the mention of Dal-Baati-Churma. It
consists of baatis or flaky round breads baked . But one thing common for
baatis, irrespective of their cooking technique is that they are always served
dipped in ghee

32. Sikkim : Momos
Momo is a traditional delicacy of the Sikkimese. It is one of the most
popular fast foods of Sikim. Both steamed and fried momos could be
savored in Sikkim. And the saucy dips like chilly, tomato and chilli garlic
served very hot and spicy adds to the taste of the momo

33. Tamil Nadu : Kadungu Yerra
Kadungu means mustard in Tamil and yerra is shrimp/prawn. So, this dish
has originated from Puducherry and has the blend of Tamil and French
flavor in it.
Shrimp is cooked with potatoes, tomatoes and coconut milk with mustard
and fenugreek paste.

34. Tripura : CHAKHWI
Every one who fears a heart attack should consider settling in Tripura. That's
because the food is heart-friendly and employs very little oil as compared to
the other cuisines of India. Chakhwi is one such healthy recipe that is a
tasty mix of bamboo shoots, jack fruit and pork.

35. Uttar Pradesh : BAINGAN KI LONJE
Baingan ki lonje is a mouth-watering dish from Uttar Pradesh that consists of
stuffed brinjal. The spicy and tangy filling gives out a fabulous taste and
flavour.

36. Uttarakhand : BAL MITHAI
It is a chocolaty coloured fudge, made by roasting evaporated milk cream
with cane sugar and is coated with white sugar balls. This exquisite
dessert is a delicacy of the state of Uttarakhand.

37. West Bengal : DAAB CHINGRI
It is a traditional Bengali preparation of mild and soupy mustard prawn curry,
filled inside a green coconut. The divine aroma of the tender coconut water
and kernel gets infused in the prawns, giving them a fabulous flavour. Daab
chingri tastes best with a plate of steaming boiled rice.

38. • Found everywhere in the
world, so as in India.
• Considered as Junk food in
India
• Most popular now a days.

39. Thank you !