The document provides information on Kashmiri cuisine including its history and food habits. It notes that Kashmiri cuisine is divided into Kashmiri Pandit cooking and Kashmiri Muslim cooking. Kashmiri Pandits primarily eat lamb meat and avoid beef, pork, onion, and garlic. Kashmiri Muslims like similar meat dishes but use more garlic, dried red chillies, and onions. The document also mentions that ver is a spice mixture used in Kashmiri Muslim cooking containing garlic, red chilli, cumin seeds, and coriander seeds.

1. Submitted to: Chef Sunil Kumar Submitted By: Ajay Bazzad
ANDHRA PRADESH CUISINE
SPECIALITY DISHES
HISTORY and FOOD HABITS
❖The cuisine of Andhra is based mostly on regional variation its
rich cultural heritage
❖ the influence of the Royal recipes from the Nawabs.
❖The cuisine of Andhra Pradesh is mixed between the eating
habits of the Hindus and Muslims style of eating.
❖ The Nawabs and Sultans who ruled over the Deccan brought
some of the best cooks from all over the country to make the
Deccan the food capital
COMMON INGREDIENTS
SPICE
Red Chilli Powder, Coriander Powder, Cumin Seed,
Turmeric, Gram Masala, Salt,
KITCHEN UTENSILS AND TOOL
Chippa Tiragali, Kavam, Ponganalu, Fry Pan Jaadilu, Rolu /
Pothram, Tandoor, Sauce Pan, Tandoor,
FAMOUS FOOD OF ANDHRA
❖ Boorelu
❖ Gonguru momsan
❖ Pesarautto
Panasa Putta Koora Gutti Vankaya Kura Aandhra Pepper Chicken
Crispy Aandhra Bhindi Hyderabadi Biryani Shikampuri Kebab
Boorelu Gonguru Momsan Pesarautto
Cowpeas, Field beans, Agathi leave , Sorrel leaves, Rhizome,
Spine gourd, Cudapa seeds, Zizyphus
Food isn’t
My passion
Food is my life
@AJAYBAZZAD

2. Submitted to: Chef Sunil Kumar Submitted By: Akash kumar
AVDHI CUISINE
SPECIALITY DISHESHISTORY AND FOOD HABITS
❖Awadhi cuisine includes both vegetarian and non-vegetarian
delights prepared in exotic spices and garnished with dry fruits.
❖Awadhi cuisine is a cuisine native to the city of lucknow, which is
the capital of the state of Uttar Pradesh in northern India
❖It is very closely related to Bhojpuri cuisine of neighboring
region, bhojpur.
❖The Murg Mussallam is a typical example of Persian flavours
merged with the Awadhi style of cooking. So is also the case with
kababs
❖Awadhi cooking in Lucknow particularly improvised and
flourished after the capital was shifted from Faizabad to Lucknow,
as it was then that the successive Nawabs
SPICE
Allspice (Kebab Chini), Royal Cumin (Shahi Jeera), Mace
(Javitri), Saffron (Kesar/Zafraan), Lazzat-e-taam, Bayberry
(Baobeer), Dried lemon grass (Jarakhush), Sandalwood (Chandan),
Fox nuts (Makhana), Rose petals (Gulab patti), Perfume (Ittar),
Alum (Fitkari), Vetiver (Kewra), Clotted Cream (Balai), Gold leaf
(Soney ka varq), Silver leaf (Chandi ka varq).
KITCHEN UTENSILS AND TOOL
Bhagona or patili, Deg/Degchi, Kadhai, Lagan, Lohe ka tandoor,
seeni
FAMOUS FOOD OF AVADH
❖ Malai kofta
❖ Imarti
❖ Galouti kebab
❖ Lamp curry
❖ Badami murg
❖ Raj kachori
MALAI KOFTA IMARTI GALOUTI KEBAB LAMP CURRY
BADAMI MURG RAJ KACHORI MUSHROOM DO PYAZA PRAWN CURRY
BIRYANI DHINGRI DOLMA JACKFRUIT PAV BHAJI
❖ Mushroom do pyaza
❖ Prawn curry
❖ Biryani
❖ Dhingri dolma
❖ Jack fruit
❖ Pav bhaji

3. Submitted to: Chef Sunil Kumar Submitted By: Gaurav ruhil
KERALA CUISINE
THE LAND OF COCONUTS
SPECIALITY DISHES
HISTORY and FOOD HABITS
❖It incorporate a large variety of vegetarian dish and it
bitter gourd ,Yam, Casava ,Ash gourd .
❖Rice and cassava are the staple diet of Kerala.
❖Cuisine of the Kerala differ from region to region for
example – costal Kerala prefer to consume sea food
frequently
❖Breakfast of Kerala is declared as the best breakfast
of the world
COMMON INGREDIENTS
❖ Milk, Coconut milk, Rice, Fish, Coconut water,
Chicken, White gourd, Beans, Raw banana, Curd
SPICE
❖ Pepper, Cardamom, Clove, Cinnamon, Ginger,
Turmeric, Nutmeg
KITCHEN UTENSILS AND TOOL
❖ Chembu, Puttu kutti, Cheena Chatti, Kalam, Urali.
Naimeen Vevichathu Ada Pradhaman Aattirachi Ularthiyathu
Kozhi Peralan Olan Thoran
Kaalan Avial Pazhampori
Cheru payar
Eachi vada
Muttamala
SUB-PART OF CUISINE
❖ SYRIAN CHRISTIAN CUISINE
❖ MOPLAH CUISINE: Moplah cuisine holds its origin to the
numerous Arab traders, who used to visits Kerala, eventually
got married to local ladies and paved way for moplah style of
cooking.
❖ NAMBOODRI BRAHMIN CUISINE: The Namboodris are
strict vegetarians and usually involves themselves with the
service of god

4. Submitted to: Chef Sunil Kumar Submitted By: Gaurav
BIHAR CUISINE
‘THE LAND OF WHEAT AND RICE’
HISTORY AND FOOD HABITS
COMMON INGREDIENTS
KITCHEN UTENSILS AND TOOL
LITTI CHOKA CHIWRA SATTU DHUSKA
BELGRAMI KHAJA PEDUKIA PITTIHA
PUA BIHARI KABAB NIHARI KABAB DAL PITTHA
SPECIALITY DISHES OF BIHAR
➢Bihar was hotbed of indian civilization with its fertile
land.
➢The traditional bihari society in preponderantly inclined
toward vegetarianism.
➢A bihari meal is packed with simplicity like Rice, Dal,
Tarkari.
Whole wheat flour, Roasted gram flour, Dal.
SPICES
Dry red chillies, Turmeric powder,Coriander powder,Black
pepper ,cumin seeds, whole spices powder
FAMOUS FOOD
Bihari Kabab, Bihari Boti, Bihari Chicken Masala, Sattu
Parantha, Dhuska
The staple food of the poor man is bhat (rice), dal (lentil),
roti, tarkari (vegetables) and achar (pickles). Mustard oil is
the traditional cooking oil.
Cooker,kadhai,Patila,Tawa,Laddle,Frying pan.

5. Fillter
Submitted to: Chef Sunil Kumar Submitted By: JATIN SHARMA
TAMIL NADU CUISINE
SPECIALITY DISHES
INTRODUSE AND FOOD HABITS
❖ THE cuisine of this state is famed and known for distinctive
taste.
❖ The taste of all the dishes is characterized by a unique taste
due to coconut oil which is used as a cooking medium
❖ Served the dish on banana lives
❖ Breakfast –idlli, dosa
❖ Lunch- rasam milagu, pongal
❖ Dinner- kozhambu, urlai rest
❖ Sweets- murukku, rava ladoo
❖ Beverage- filter coffee, koozh.
COMMON INGREDIENTS
Fresh coconut, Red Chilli, Tamarind, Turmeric, Asafoetida, Rice,
Chicken
PRODUCTION OF SPICE IN TAMILNADU
❖ Pepper, Cardamom(small), Vanilla, Clove, Cinnamon, Ginger,
pomegranate Seeds, Nutmeg Mace
UNDER THE TAMILNADU CUISINE
The chettinad cuisine is a sub-section the Tamilnadu cuisine
Chettinad cuisine is the varuval that is a dish fried and mixed
with spices and onion, poriyal, pepper chicken and kuzambu
with ingredients cooked in spices and fresh milk of coconut
gravy.
Idlli Dosa Rasam
Kozhambu Urlai Rast Chicken Chettinad Murukku
Rave Ladoo Filter Coffee
Milagu Pongal
Complete thali of TamilnaduKoozh

6. Submitted to: Chef Sunil Kumar Submitted By: Jitesh Kumar
lddlkdk
KARNATAKA CUISINE
THE MIXTURE OF SOUTH INDIAN CUISINE
SPECIALITY DISHES
HISTORY AND FOOD HABITS
❖The people living in the coastal areas eat fish appreciatively, meat
and a cluster of seafood .
❖Rice is the staple food of the state as this region has high
production of rice due to a favourable climate.
❖The food of Karnataka is characteristically non-greasy and
symbolizes using of oil less in quantity.
❖The authentic and traditional Karnataka meals are served on a
patravali or muttuga.
SPICES
Colocassia leaves, turmeric leaves, raw jackfruit, musturd seeds,
INGREDIENTS
KITCHEN UTENSILS AND TOOL
Fry Scoop, Momo Basket, Multi pan, Alda triply,patila, kadhai,
fry pan
FAMOUS FOOD OF KARNATAKA
Akki Roti
Curry
Ragi Mudde
Jolada Roti
Chitaranna
Chowchow Bath
Gojju
Obbatu
Neer Dosa Bisi Bele Bath Rava kesari Sagu
Korri Gassi Allugedda Mangalorean Biryani Pori Urundai
Mysor Pake Haalbai Udupi Sambar Maddur Vada
Gram flour, Rice, Sugar, Dal, Jaggery, Semolina, Wheat, Oil,
Almond, Cashew Nuts, sesame Seeds, Green chilli,
Special Thali of Karnataka

7. MAAHNI
HIMACHALI CUISINE
SPECIALITY DISHES
HISTORY AND FOOD HABITS
COMMON INGREDIENTS
SPICE
KITCHEN UTENSILS AND TOOL
Hamachi Dham
CHHA MEAT BHATURU BEDUAN ROTI
KHATTA
MADRAH
CHICKEN ANARDANA ANKOLAS AND AKTORI
KACHAIU KA SALAN SIDU PATANDE
❖ Rice paddy and maize are the staple diet of the people .
Jkjlahul spiti locally grown coarse grains like buckwheat ,
millets, and barley are chiefly used, in the regins with high
productivity and having pastoral tradition use generous amounts
of milk and it’s by-products in their dishes.
❖ Vegetarians have a distinct segment of preparations and relish
dishes like guchhi mattar,sepv=uvadi and kaddu ka khatta . Milk
and milk products are also used Munificently Himachalis have
a great penchant for tea And they prepare it in myriad ways .
Siddu a Himachali dish is one of the most loved dishes in
Himachai mostly in > wheat flour ‘Dried yeast,Warm water Green
Chilly ,Walnuts(akhrot) Roasted peanuts Garlic,Baking
Powder,Refined oil ,Salt,Broken,Black pepper Garam masala,
With liberal usage of spices like cardamom, cinnamon, cloves, and
red chilies. Meat is prepared with of spices cinan arry namon,
red chille, cloves, cardomom and corriander leaves.
Tandoor, Tawa, Frying pan, Sauce Pan, Potato masher, Laddle,
Pufratted spoon, Oil and Grease Trap, Shawarma Machine,
Baking Oven ,Bulk Cooker .
The authentic and dham is commemorated with great
Enthusiasm.dham is cooked specifically by botis a peculiar caste
Of brahmins who are professional cooks by generation .
MAL PUDA
MAAHNI
Submitted to: Chef Sunil Kumar Submitted By: KRISHAN

8. Submitted to: Chef Sunil Kumar Submitted By: Kushal sharma
GOAN CUISINE
Goan cuisine = Portuguese + Muslim + Hindu style cooking
SPECIALITY DISHES
HISTORY AND FOOD HABITS
Xacutti, Bebinca, Ambika, Saar, Khat khatem, Moonga gha, Fish
curry, chicken peri - peri, pork vindoo.
COMMON INGREDIENTS
SPICE
KITCHEN UTENSILS AND TOOL
FAMOUS FOOD OF GOAN
Fish curry Prawn curry Rava fried fish Bebinca
Fish Recheado Pork vindaloo Chicken cafreal Nervi
Sorpotel (Sara patel) Pork sorpotel Peri-Peri Chicken Chicken xacuti
The cuisine of Goa is influenced by its Hindu origins, the four hundred
years of Portuguese colonialisation and the Muslim rule that preceded
the Portuguese.
Beef and pork is relished among the Christians.
the spices and flavors are intense of Goa .
 Goa food is considered incomplete without fish
Rice
Coconut milk
Kokuma
Tamarind
Cashew
Star anise
Nutmeg
Mace
Cinnamon
Black pepper
Doules (Coconut spoons) : coconut shells with wooden handle used for
cooking
Clay pot : Earthern pot used for cooking gravies and curries
Brass utensils : Thick bottomed brass utensils which aviod sticking
jaggery and coconut
Varna : Two piece grinding stone used for making paste of spices by
rotating stone in circular motion
Moltulem

9. Submitted to: Chef Sunil Kumar Submitted By: Manit
GUJARATI CUISINE
SPECIALITY DISHESHISTORY OF GUJARATI FOOD
SPICES
1.PuranPoli 2.Vagharelu Bhaat 3.Undhiyu 4.Sutarfeni
5.Mohanthal 6.Khajoor Pak
❖Gujarati cuisine is delightfully an ultimate assemblage of green leafy
vegetable and the world of pulses, which has subtle flavours of the
spices and finally accompanied with rice preparation and a variety of
breads.
❖The Gujarati thali is considered to diet as it comprises all the four
major components.(Dal, bhaati, rotli and shaak).
❖Guajarati cuisine have been the inference of jainism and
vaishnavaim.
❖The Gujaratis have excelled are very preparing homemade khichdi
and chaas with a wide variety of pickles as an accompaniment.
❖Gujaratis use mainly sugar or jaggery in some of their sabzishaak
and dal dishes.
NORTH GUJARAT
The region is renowned for its traditional gujarati thali comprising rice,
dal, curry, vegetable food is mostly non-spicy and oil is used
generously.
KATHIAWAD
The cuisine of kathiawad preparation like debras which is made with
whole wheat and sugar.
KUTCH
Kutch cuisine is comparatively very simple and majorly vegetarian. In
the rural areas of kutch, bajra and milk are the chief foods.
SOUTH GUJARAT
Southern Gujarat is blassed with abundantrain fall as compared to the
kathiawad region and excess of fruits the cuisine of this region.
7.Gudpapdi 8.Basundi
9. Bateta Nu Shaak 10.Dudhi Nu Shaak 11.Patrani Macchi 12.Thepla
Shaak:
It is a common term used generally for a dry stir fried vegetable
preparation such as batata nu shaak, kobi vatana nu shaak, tuvar ringan
nu shaak, kantola nu shaak, karela nu shaak, and so on.

10. Submitted to: Chef Sunil Kumar Submitted By: Navdeep singh
a
HISTORY and FOOD HABITS
❖Kashmiri cuisine is the cuisine of the Kashmiri's valley ragion.
Kashmiri cuisine is divided into two parts:- (1) The kasmiti
pandit cooking (2) Kashmiri muslim
❖Kashmiri pandit :- They eat only lamb meat , usally cut into
large pieces. Beef , pork are prohibited for them. Onion and
garlic never used in kashmiti pandit”s cooking.
❖Kashmiri muslim :- Mostly muslim people like to take the same
meat dishs , but just spices them diffrently using lots of garlic ,
dried red cockscomb and onion.
COMMON INGREDIENTS
VER is a mixture of spices. Its contains Garlic , Praan for
Muslim , Red chilli , Cumin seeds , Coriander seeds , Dried
ginger , Cloves and Turmeric powder. All these spices are
ground and made into patty with mustard oil. Small amount of
“VER' sprinkled over many food to give Kashmiri flavour.
SPICE
Red Chilli Powder, Coriander Powder, Cumin Seed, Turmeric
powder, Salt.
KITCHEN UENSILS AND TOOL S
FAMOUS FOOD OF KASHMIR
Rogan josh, Yoghurt lamb curry, Dum olav, Mastschgand,
Kashmiri muji gaad, Thukpa, Thenthuk, Gushtaba, Tabac Maaz,
Modur Pulaav.
Rogan Josh Yoghurt Lamb
Curry
Dum Olav Matschgand
Momos Kashmiri Muji
Gaad
Thenthuk Tabac Maaz
Lyodur Tschaman Aab Gosht Thukpa Modur Pulao
Dan, Trami, Digcha, Krech, Khalur, Samovar, Chhan, Dakna,
Hahkol, Taev, Sikh, Masala, Krond, Kafgir, Dul, Dakna (Lids)

11. Submitted to: Chef Sunil Kumar Submitted By: Neelam Patel
COMMUNITY CUISINE
Gourmet Healthy, Vegan, Local Food for You
h
UDIPI CUISINE
Udipi cuisine is the cuisine of karnataka .Traditionally served on a
banana leavs it represent of all six flavours like
sweet,sour,salt,pungent,bitterastringent.
1.Masala dosa 5.Gashi
2.Putnis
3.Pelakai
4.Pelakai halva
CHETTINAD CUISINE
Chettinad cuisine is a renowned cuisine of the chettiyar community of the
Tamil nadu. In the chettinad cuisine the chattined chicken is the most
famous and popular dish.
1.Dosais 4.chickan chettined
2.appams
3.Idli
SINDHI CUISINE
Sindhi cuisine is send prvince of Pakistan and belong to the indus vally
civilization. Most spice use in this coriander powder, turmeric
powder,garam masala,(mixture of cardemom,clove and cinemann)
BOHRA CUISINE
Bohra cuisine settled in gujrat.This community is widely all across the
globe from the middle east
1.Masoor pulao
2.Khichda
3.White chicken
4.Gol papdi
KONKANI CUISINE
Konkani cuisine is situated on the western coast of India. Their mother
tongue is the konkani. 4. Varan bhatt
1.Kokum curry
2.Rice pooris
3.Alu vadi
IYENAGAR CUISINE
The iyenagar community is referred to as iyengar cuisine.Iyenagar
cuisine are south indianbrahmins and are trsditionally strict vegetarians.
1.Tamarind rice
2.Sakkar pongal
3.Ven pongal
4.Kancheepuram idli
MALABARI CUISINE
Malabari cuisine is situated in the north kerala malabari biryani is the
most celebrates delicacy of this cuisine.
1.Chatti pathiri
2.Malabar biryani
3.Adukku pathuri
4kai pathuri
SARASWAT CUISINE
Saraswat cuisine is the cuisine of saraswat Brahmins. This cuisine is hails
from Goa ,india.
1.Sweet dhosa
2.Undi
3.Haldi pana pathali

12. Submitted to: Chef Sunil Kumar Submitted By: Parkash Bhushall
ODIYA CUISINE
s
HISTORY AND FOOD HABITS
COMMON INGREDIENTS
KITCHEN UTENSILS AND TOOL
PILAF CHUNGDI MALAI DAHIVADA BARA
GUOCHUP KADALI KANIKA RASABALI
MACHA GHANTA CHENNA JHILI SANTULA KORA KHAI
SPECIALITY DISHES OF ODIYA
❖Odisha, known as ‘The soul of India’ is a beautiful
combination of exotic cultures, architectural brilliance, and
stunning natural landscapes.
❖Little do people know that Odisha is equally rich when it
comes to its local cuisine.
❖Aptly called ‘the Goa of Eastern India’, Odisha is like a
quintessential gourmet central for every foodie.
❖The simple yet distinctive style of cooking in Odisha has its
own identity.
Plantains, Jackfruit, Papaya, Mango.
SPICES
Mustard, Cumin, Fenugreek, Aniseed, Kalonji, Garlic,
Onion, Ginger, Turmeric, Red chilli, Green chilli
FAMOUS OF FOOD
❖ Pakhela
❖ Khechidi
❖ Palau
❖ Dalma
❖ Sauce Pan
❖ Burner Gas
❖ Non Stick Pan
❖ Patila
❖ Kadhai
❖ Palta
❖ Tarkari
❖ Santula
❖ Rai
❖ Dahi baigana

13. Submitted to: Chef Sunil Kumar Submitted By: Randheer
RAJASTHANI CUISINE
SPECIALITY DISHES
HISTORY AND FOOD HABITS
COMMON INGREDIENTS
SPICE
KITCHEN UTENSILS AND TOOL
RAJASTHAN EATING CUSTOM
ALWAR KA MAVA LAAL MAAS AAMRAS KI KADI
DAL BATI CHURMA BHUNA KUKDA GATTE KI SABZI
KHER SANGRI BAZRI KI ROTI DAL FRY
➢ The cuisine of rajasthan was highly influnced by both the war. Like
life style of its.
➢ The passion of the maharajas of rajasthan for shikar has been
largely responsible for shaping the art in rajasthan in the word of
good eating.
➢ Rajasthan cooking has its own unique flavour and the simplest.
➢ The most basic of ingredients go into the preparation as most.
➢ They are uses in oil and butter , Meat, chicken, mutton, gram flour,
Bazre ka atta.
With liberal usage of spices like cardamom, cinnamon, cloves
Bhagwati Haldi, Chat masala, Ajwain powder, Red chilli, Veg kabab
sizzler, Bay leaf.
1. Tikda
2. Chullah
3. Sigri
➢ Some of the large thalis served for the royal families. Contained as
many as 56 items on the thali and such a lavish fore is after referred
to as chappan bhog.
MHARO RAJASTHAN MHARI PAHCHAAN
FESTIVALS
1. Camel Festival
2. Pushkar fair
3. Kite festival
MOST DISHES
1. MAAS KE SULE
2. SAFED MAAS
3. MAKKI KA
SOWETA
4. KHAD
5. MANGODI KI
SABJI
6. KHEECH
7. GHEVAR
8. SULE / SULA
9. BIKANER KI
BHUJIA
10. SOHAN HALWA
11. MAWA KACHORI
12. MALPUAS
13. DIL JANI

14. UTTARAKHAND CUISINE
SPECIALITY DISHES
HISTORY AND FOOD UTTARAKHAND CUISION
COMMON INGREDIENTS
SPICE
KITCHEN UTENSILS AND TOOL
FAMOUS FOOD OF UTTARAKHAND
1. MIBALTHAI 4.JHONGORE KI KHEER 7.CHICKEN ARLICG 10. HANKAR POLIS
2.LESU KI ROTI 5.ALOO KA GUTKA 8.ARSA 11.CHAINSOO
3. GHAT KI DAL 6.MUNDA KI ROTI 9.MEETHA BHAAT 12.CHOL KI ROTI
 Bhang seeds,Jakhiya, Cloves, min,MaiCuze
 Jower, Tobacco, Paddy, Kala Jeera,Timor
With liberal usage of spices like cinnamon, cloves, and red
chilies. red chille, Kwacho, Hing, Caraway seeds, corriander
leaves.
 JHANGORE KI KHEER
 BAL MITHAI
 GHAT KI DAL
 PHAANU
 CHAINSOO
 The food nutritious as weel as tasty .The primery food
of uttarakhand includes vegetable.
 Food is non –veg also served and rorsaed by many.
 Uttarakhand formerly a part of the uttarakhand is a
state sittuated in central himalaye I.e,North india.
 BAIN MARIE & CHAPATI PLATE.
 BATTERIA DI PANTALE.
 STEEL DINNER
“Work is the meat of life, pleasure the dessert”-B.C. Forbes
Submitted to: Chef Sunil Kumar Submitted:-CHEF SANJAY DIVAN
Uttarakhand Cuisine Main Thali

15. Submitted to: Chef Sunil Kumar Submitted By: Shubham Khatter
AYURVEDIC CUISINE
PHYSICAL PROPERTIES & ATTRIBUTIES OF AYURVED
TRADITIONAL HERB MIXTURE
SOURCE OF FOOD DISCRIBE IN AYURVEDA
1. Heavy
2. Slow
3. Cold
4. Oily
5. Slimy
6. Sharp
7. Hot
8. Hard
9. Gross
10. Dry
11. Rough
12. Dense
13. Soft
14. Stable
15. Subtle
16. Clear
17. Liquid
18. Mobile
19. Solid
20. Cloudy
1. Triphala
2. Tikal
3. Chyavan Prooh
4. Sitapaladi
5. Lavoo Bhaskar
6. Mahasudarshan
7. Dahmul
8. Avipattikar Churoo
9. Hi’Gwastak
10. Yograj Guggule
1. Corn
2. Pulses
3. Meat
4. Vegetable
5. Fruits
6. Greens
7. Food Adivants
8. Wines
9. Water
10.Milk & Milk Product
11.Sugarcane & Related product
12.Cooked Product
Fire
Earth
SpaceAir
Water
FIVE ELEMENTS AYURVEDA SLEEP IS IMPORTANT
Sweet
SALT
SOUR
ASTRINGENT
BITTER
SIX TASTE
Desha viruddha/climate Koshta viruddha/bowel habits
Kala viruddha/season Avastha viruddha/patient state
Agni viruddha/digestive power Karma viruddha/order of eating
Matra viruddha/measure Parihara viruddha/restriction
Satmya viruddha/adaptability Upachara viruddha/observance
Dosh viruddha/body humors Paka viruddha/cooking
Samskara viruddha/processing Samyoga viruddha/combination
Virya viruddha/potency Hridaya viruddha/palatability
DIETARY INCOMPATIBILITY (VIRUDDHAHARA) AYURVEDA EQUIPMENTS

16. Submitted to: Chef Sunil Kumar Submitted By: Vaibhav khurana
PUNJABI CUISINE
‘THE FOOD BOWL OF THE COUNTRY’
SPECIALITY DISHES OF PUNJABHISTORY OF PUNJABI FOOD
SPICES 1.Paneer Tikka 2.Punjabi Kadhi 3.Butter Chicken
4.Parantha 5.Chole Bhature 6.Makke Di Roti
7.Punjabi Pinni 8.Sarso Da Saag 9.Punjabi Lassi
❖Punjabi cuisine is associated with food from the punjab region of
india and pakistan .
❖Punjab is known the bread of basket of India.
❖The dhaba culture boomed mainly in punjab culture.
❖ Punjabi cuisine is known for its rich, buttery flavours along with
the extensive vegetarian and meat dishes.
1.Paneer Tikka- The chicken
of the vegetarian.
2.Punjabi Kadhi- Light and
flavourful.
3.Butter Chicken- The king of
all Punjabi dishes.
4.Parantha- The staple food of
punjab.
5.Chole Bhature- Punjabi food
fiesta.
6.Makke Di Roti- The saag’s
favourite companion.
7.Punjabi Pinni- A hot, sweet
hug from punjab.
8.Sarso Da Saag- The most
stereotyped dish of punjab.
9.Punjabi Lassi- The punjabi
pride beverage.
Red chilli ,Black pepper, Turmeric powder, Aniseed,Cumin seeds.
INGREDIENTS
Rice, Corn, Gram flour, Dal, Refined flour, Musturd leaves, Milk.
EQUIPMENTS USE IN PUNJAB
Tandoor, chulha, Drgachi, Chimta, Phookni, Kadhai, Hamam dasta,
Kunda Sotti, Chanani, Patila.
FAMOUS FOOD OF PUNJAB
❖ Butter Chicken.
❖ Sarson Ka Saag Aur Makki Ki Roti
❖ Tandoori Chicken
❖ Chole Bhature
❖ Masala Channa
❖ Dal Makhani
❖ Machchli Amritsari
❖ Dhaba Dal
❖ Murgh Malaiwala
❖ Amritsari Naan
❖ Chicken Tikka

17. Submitted to: Chef Sunil Kumar Submitted By: Vikash Kumar
MAHARASHTRIAN CUISINE
SPECIALITY DISHES
HISTORY AND FOOD HABITS
❖The people of Maharashtra consider their food as Anna he
poornabrahma meaning they consider anna, or food, equal to
Brahma, or the creator of the universe.
❖Overlooking the vast expanse of the Arabian Sea, Maharashtra
cuisine is largely influenced by seafoods.
❖Which is a harmonized combination of Malvani, Gaud Saraswat
Brahmin, and Goan cuisines.
COMMON INGREDIENTS
❖Round of the Year: Curd. Milk, Butter, Wheat, Mix Dal,
Tomato, Onion, Green Chilli
SPICES
❖Red Chilli Powder, Coriander Powder, Cumin Seed, Turmeric,
Gram Masala, Salt, coconuts, peanut Oil, kokum, Jaggery and
tamarind, Kala Masala.
KITCHEN UTENSILS AND TOOL
❖Chool, Thikra, Mande Tawa, Modak Patra,
❖Pata – Warwanta
❖Gundponglu Tawa, Veeli
❖Khalbhtta, Puranchey Yantra
FAMOUS FOOD OF Maharashtra
❖Gudi Padwa: Soonth Panak, Sprouted Chana Usal
❖Holi: Puran Poli
❖Haritalika: Coconut Potali
❖Ganesh Chaturthi: Karanji, Chakli
❖Diwali: Shankarpali, Badam Halwa, Chakli, Karanji.
❖Makar Sakranti: Shengdana Chikki
Wada Pav Kala Muttan Pithala Shrikhand
Chakali Kolharapuri Muttan Rasa Crab Curray Amarkhand
Pohay / Pohe Fish Curray Tomoto Saar Karanji