Famous dishes of jaipur
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Rajasthan is the biggest state of India where vibrancy is found at every corner of the state. Not only dance forms, living style but also, the dishes here have apparent taste of this enriched culture. The names of Ghewar, Mawa Kachaori, Gatte Ki Sabzi, Daal Bati Churma and Laal Maas etc. are enough to trigger taste buds.
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Rajasthani cuisine
The document provides an overview of Rajasthani cuisine from India. It discusses the geographical location of Rajasthan and the historical background of royal rule that influenced the cuisine. The staple diet involves wheat, lentils, cereals and dairy. Specialty dishes include Laal Maans (red meat dish), Safed Maans (white meat variation), and Gattey (gram flour dumplings in yogurt gravy). Ingredients and cooking methods are adapted to the desert climate and seasonal availability of ingredients like wild berries and beans.
Rajasthani cuisine
Rajasthani cuisine originates from the northwestern Indian state of Rajasthan. The cuisine is influenced by the hot and arid climate of the Thar Desert region, with ingredients like lentils, dried fruits and nuts, milk, and clarified butter commonly used. Popular dishes include Dal Bati Churma, a staple food made of lentil curry, baked wheat balls, and crushed wheat; Ghevar, a sweet snack made of flour and ghee; and Kair Sangri Ka Achar, a pickled condiment made from small fruits, vegetables, and chili peppers. Game meats like lamb are also featured in specialty dishes such as Maas Ke Sule and Safed Ma
Maharashtra cuisine
Maharashtrian cuisine originates from the western Indian state of Maharashtra. It uses locally grown ingredients like Alphonso mangoes, various beans and peppers. Dishes are flavored with spices like ginger, garlic and onions. Rice is a staple, used in dishes like modaks and anarsa. Coastal cuisine features fish. Special equipment includes mud stoves and woks. Festivals have distinctive dishes such as puran poli, a stuffed wheat bread. Regional variations exist based on ingredients available.
Rajasthan cuisine
Rajasthani cuisine originates from the desert state of Rajasthan in northwest India. The cuisine is influenced by the arid climate and war-like lifestyle of the region. Staple foods include wheat and millets. Dishes feature ingredients that grow locally like beans, fruits, and greens. Preparations often involve curd-based gravies and use of ghee as a preservative. Special utensils like tikras and chulhas are used in cooking. Festivals feature meat-based curries and snacks like baati-churma reflect the local culture.
Gujrati cuisine
1. Gujarati cuisine is largely vegetarian due to religious influences in the region. The staple food is millet.
2. Gujarat is divided into three regions - western Gujarat known for dairy, central Gujarat known as the "granary" and producer of grains, and southern Gujarat with abundant vegetables.
3. A typical Gujarati thali includes dal, kadhi, vegetables, puri or rice, chutney, pickles and papad.
Goa cuisine
Goa cuisine is known for seafood curries and spices. Goa lies on the west coast of India along the Arabian Sea, with warm temperatures year-round. Historically, Goa was ruled by various dynasties and was conquered by Portugal in the 16th century. Local specialties include seafood dishes like rechado as well as sweets like bibinca made with coconut milk and eggs. Traditional cooking methods and ingredients like coconut and palm jaggery reflect Goa's coastal culture.
Kashmir cuisine
Kashmir cuisine has evolved over hundreds of years and is essentially meat-based. Dishes differ between Hindu and Muslim Kashmiris in the use of certain spices and prohibition of beef for Hindus. Located in northern India, Kashmir lies in the Himalayas and has distinct seasonal fruits and vegetables. Special equipment includes the dan oven, tarami plates, and leji pots. Ingredients feature lotus stem, shallots, dried vegetables, saffron, and morels. Specialty dishes for festivals include rishta dumplings, gushtaba meatballs, and roganjosh stew.
GUJRAT CUISINE
Gujarati cuisine is that of the state of Gujarat, in western India.
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
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Rajasthani cuisine
The document provides an overview of Rajasthani cuisine from India. It discusses the geographical location of Rajasthan and the historical background of royal rule that influenced the cuisine. The staple diet involves wheat, lentils, cereals and dairy. Specialty dishes include Laal Maans (red meat dish), Safed Maans (white meat variation), and Gattey (gram flour dumplings in yogurt gravy). Ingredients and cooking methods are adapted to the desert climate and seasonal availability of ingredients like wild berries and beans.
Rajasthani cuisine
Rajasthani cuisine originates from the northwestern Indian state of Rajasthan. The cuisine is influenced by the hot and arid climate of the Thar Desert region, with ingredients like lentils, dried fruits and nuts, milk, and clarified butter commonly used. Popular dishes include Dal Bati Churma, a staple food made of lentil curry, baked wheat balls, and crushed wheat; Ghevar, a sweet snack made of flour and ghee; and Kair Sangri Ka Achar, a pickled condiment made from small fruits, vegetables, and chili peppers. Game meats like lamb are also featured in specialty dishes such as Maas Ke Sule and Safed Ma
Maharashtra cuisine
Maharashtrian cuisine originates from the western Indian state of Maharashtra. It uses locally grown ingredients like Alphonso mangoes, various beans and peppers. Dishes are flavored with spices like ginger, garlic and onions. Rice is a staple, used in dishes like modaks and anarsa. Coastal cuisine features fish. Special equipment includes mud stoves and woks. Festivals have distinctive dishes such as puran poli, a stuffed wheat bread. Regional variations exist based on ingredients available.
Rajasthan cuisine
Rajasthani cuisine originates from the desert state of Rajasthan in northwest India. The cuisine is influenced by the arid climate and war-like lifestyle of the region. Staple foods include wheat and millets. Dishes feature ingredients that grow locally like beans, fruits, and greens. Preparations often involve curd-based gravies and use of ghee as a preservative. Special utensils like tikras and chulhas are used in cooking. Festivals feature meat-based curries and snacks like baati-churma reflect the local culture.
Gujrati cuisine
1. Gujarati cuisine is largely vegetarian due to religious influences in the region. The staple food is millet.
2. Gujarat is divided into three regions - western Gujarat known for dairy, central Gujarat known as the "granary" and producer of grains, and southern Gujarat with abundant vegetables.
3. A typical Gujarati thali includes dal, kadhi, vegetables, puri or rice, chutney, pickles and papad.
Goa cuisine
Goa cuisine is known for seafood curries and spices. Goa lies on the west coast of India along the Arabian Sea, with warm temperatures year-round. Historically, Goa was ruled by various dynasties and was conquered by Portugal in the 16th century. Local specialties include seafood dishes like rechado as well as sweets like bibinca made with coconut milk and eggs. Traditional cooking methods and ingredients like coconut and palm jaggery reflect Goa's coastal culture.
Kashmir cuisine
Kashmir cuisine has evolved over hundreds of years and is essentially meat-based. Dishes differ between Hindu and Muslim Kashmiris in the use of certain spices and prohibition of beef for Hindus. Located in northern India, Kashmir lies in the Himalayas and has distinct seasonal fruits and vegetables. Special equipment includes the dan oven, tarami plates, and leji pots. Ingredients feature lotus stem, shallots, dried vegetables, saffron, and morels. Specialty dishes for festivals include rishta dumplings, gushtaba meatballs, and roganjosh stew.
GUJRAT CUISINE
Gujarati cuisine is that of the state of Gujarat, in western India.
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
Goan cuisne
Goan cuisine has developed a distinct identity due to the region's unique history of Portuguese colonization. As a coastal region, seafood like fish curries made with coconut milk and spices are prominent. Pork dishes also feature heavily in Goan Christian cooking, such as sorpotel, a spicy pork and liver curry. Coconut, palm vinegar, rice, and local spices like red chili pepper are staples that give Goan food its signature flavor profile.
Tamil nadu cuisine
Tamil Nadu cuisine is characterized by the prominent use of rice, lentils, coconut, and spices like mustard seeds, curry leaves, and chili. Common dishes include dosa, idli, sambhar made from urad dal and rice. Special equipment is used in cooking including eppas for rasam and idli steamers. Festivals feature dishes like pongal, kootu, and vada. Tamil Nadu is known as the rice bowl of India and seafood is also widely consumed due to its coastal location.
Kerala cuisine
Kerala cuisine is known for its spices, coconut-based curries, and rice dishes. Local ingredients include coconuts, rice, tapioca, bananas, jackfruit, and dozens of spices. Cooking methods include shallow frying, steaming in banana leaves, and use of special equipment like stone grinders. Popular dishes are appams, fish molee, chicken curry, beef fry, and puttu made of steamed rice noodles. Festivals feature dishes like pathiri, a stuffed flatbread, and payasam, a sweet pudding.
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Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Maharashtra Cuisine
1) Maharashtra cuisine uses rice in various forms from steamed rice flour dumplings (modaks) served during Ganesh Puja to delicate rice flour biscuits (anarsa) served during Diwali.
2) Anarsa are light, airy biscuits made by soaking, pounding, and mixing rice flour with jaggery and oil and deep frying the dough into thin rounds.
3) In a typical Marathi wedding banquet, foods are arranged on a thali in a clockwise order starting with seasonings on the left and vegetables, split peas, and sweets on the right.
Parsi cuisine
Parsi cuisine originated from the Zoroastrian people who migrated to India from Iran over 1,300 years ago. They adopted Indian ingredients like coconut, fish, and rice which became staples. Their cuisine is known for use of ingredients like apricots, dates, and seafood. Special utensils include karasio jugs and boiyu colanders. Staple dishes include eggs, meat and rice for meals with fruits and nuts for dessert. Festive dishes include malai na khaja pastries and dhanshaak lentils. The cuisine has influenced Indian culture through trade and commerce.
Kashmiri cuisine
The document provides an overview of Kashmiri cuisine, including staple foods, cooking methods, and popular dishes. It notes that rice, wheat, and vegetables like kohlrabi and greens grow in the region. Common breads include kulcha, tsachvaru, girda, and bakirkhani. Green tea and bread are consumed frequently. Meat dishes popular with Kashmiri Pandits include yakhni, rogan josh, and aab gosht made with lamb, while Muslims add garlic and use maval flower. The elaborate Kashmiri Muslim banquet known as wazwan includes thirty-six courses, with standard dishes like rista, roghan josh, and
Bihari cuisine
Bihar cuisine has been shaped by the state's rich history and fertile geography. As the site of ancient Magadha and Nalanda University, Bihar was a center of civilization and influenced by Buddhist philosophy. Rice is the staple food and the cuisine includes many rice-based dishes. Popular items include litti, a baked wheat flour dumpling stuffed with roasted chickpea flour; dal sagga, a lentil-based curry; and pua, a fried sweet made from wheat flour. Biharis also enjoy fish, meat, and seasonal fruits that grow abundantly in the fertile Gangetic plains, such as mangoes and litchis. Sattu, roasted chickpea flour, is a
Hyderabadi cuisine
This document provides an overview of Hyderabadi cuisine and culture. It begins with background on the city of Hyderabad and its history as the capital of an autonomous royal kingdom. It then discusses the local climate and culture, including common styles of dress. The bulk of the document focuses on Hyderabadi food, including popular breakfast foods, biryanis, side dishes, and desserts. It provides details on preparation and key ingredients for several iconic Hyderabadi dishes like haleem and kacchi biryani.
Punjab cuisine
This document provides an overview of the cuisine of the Punjab region in India. It describes the staple foods, cooking methods, seasonal ingredients, and special dishes for festivals and occasions. The cuisine has been influenced by the many cultures that have invaded the region and uses ingredients abundant in Punjab like wheat, rice, dairy, and spices. Signature dishes include tandoori chicken, dal makhani, sarson ka saag, and malpua for dessert. The region is known for its rich, creamy curries and breads cooked in the tandoor clay oven.
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The document discusses the cuisine of Kashmir, known as Kashmiri cuisine. It notes that traditional Kashmiri cooking is called Wazawan, which consists of 36 non-vegetarian dishes served as a feast. Some key signature dishes of Kashmiri cuisine mentioned are Rogan Josh, Tabak Maz, Rista, and Yakhni Shorba. The cuisine uses ingredients like rice, curd, asafetida, and saffron that give the dishes their distinctive flavors.
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Awadhi cuisine is known for its kebabs, biryanis, and pulaos. Cooking techniques like dhumgar and dum dena involve sealing ingredients with dough over coal fire. Awadhi food comes from Lucknow and uses spices like saffron, royal cumin, and dried fruits. Special dishes are prepared for festivals using ingredients like sheermal, murabba, and zarda rice.
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Kerala is known as God's Own Country and has four main population groups - Syrian Christians, Muslims, Nairs, and Namboodris. The cuisine varies between regions and communities but commonly includes dishes like appam, puttu, rice noodles, banana chips and more. Key regions are Malabar with Arab influences like biryani, Kochi with a mix of communities and vegetarian dishes, and Travancore dominated by Christians and Hindus enjoying dishes like kappa. Signature dishes include appam, puttu, kozhi stew, mango mapas and meen curry.
Uttar praddesh Cuisne
The document summarizes foods and cooking traditions from different regions in the state of Uttar Pradesh in India. It describes popular snacks like pooris and kachoris from Banaras and sweet dishes like lassi, thandai, and halva from Lucknow. It also discusses the typical vegetarian thali served by Marwari communities in Banaras and meat-based kebabs and curries emphasized in Lucknow cuisine. The western part of Uttar Pradesh shows influences from Rajasthan with meat dishes like soola kebabs and chicken cooked in pits over cow dung fires. The cuisine of the southern region is impacted by the traditional cooking of Bhopal, including achar gosht
Parsi cuisine
The document summarizes Parsi cuisine, which originated from the Zoroastrian community that fled from Iran to India in the 8th century. It is a blend of Gujarati and Iranian influences. Key characteristics include the use of meat (especially chicken and lamb) combined with dried fruits like apricots, rice, lentils, and herbs. Signature dishes include patrani machi (fish wrapped in banana leaves and coconut paste), dhansak (lamb and lentils cooked with vegetables), and akoori (scrambled eggs with onions and tomatoes). Desserts include falooda made with milk, rose water, vermicelli, and ice cream. Parsi meals often involve elaborate multi-course
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Tamil Nadu cuisine is characterized by the prominent use of rice, lentils, coconut, and spices like mustard seeds, curry leaves, and chili. Common dishes include dosa, idli, sambhar made from urad dal and rice. Special equipment is used in cooking including eppas for rasam and idli steamers. Festivals feature dishes like pongal, kootu, and vada. Tamil Nadu is known as the rice bowl of India and seafood is also widely consumed due to its coastal location.
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Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Maharashtra Cuisine
1) Maharashtra cuisine uses rice in various forms from steamed rice flour dumplings (modaks) served during Ganesh Puja to delicate rice flour biscuits (anarsa) served during Diwali.
2) Anarsa are light, airy biscuits made by soaking, pounding, and mixing rice flour with jaggery and oil and deep frying the dough into thin rounds.
3) In a typical Marathi wedding banquet, foods are arranged on a thali in a clockwise order starting with seasonings on the left and vegetables, split peas, and sweets on the right.
Parsi cuisine
Parsi cuisine originated from the Zoroastrian people who migrated to India from Iran over 1,300 years ago. They adopted Indian ingredients like coconut, fish, and rice which became staples. Their cuisine is known for use of ingredients like apricots, dates, and seafood. Special utensils include karasio jugs and boiyu colanders. Staple dishes include eggs, meat and rice for meals with fruits and nuts for dessert. Festive dishes include malai na khaja pastries and dhanshaak lentils. The cuisine has influenced Indian culture through trade and commerce.
Kashmiri cuisine
The document provides an overview of Kashmiri cuisine, including staple foods, cooking methods, and popular dishes. It notes that rice, wheat, and vegetables like kohlrabi and greens grow in the region. Common breads include kulcha, tsachvaru, girda, and bakirkhani. Green tea and bread are consumed frequently. Meat dishes popular with Kashmiri Pandits include yakhni, rogan josh, and aab gosht made with lamb, while Muslims add garlic and use maval flower. The elaborate Kashmiri Muslim banquet known as wazwan includes thirty-six courses, with standard dishes like rista, roghan josh, and
Bihari cuisine
Bihar cuisine has been shaped by the state's rich history and fertile geography. As the site of ancient Magadha and Nalanda University, Bihar was a center of civilization and influenced by Buddhist philosophy. Rice is the staple food and the cuisine includes many rice-based dishes. Popular items include litti, a baked wheat flour dumpling stuffed with roasted chickpea flour; dal sagga, a lentil-based curry; and pua, a fried sweet made from wheat flour. Biharis also enjoy fish, meat, and seasonal fruits that grow abundantly in the fertile Gangetic plains, such as mangoes and litchis. Sattu, roasted chickpea flour, is a
Hyderabadi cuisine
This document provides an overview of Hyderabadi cuisine and culture. It begins with background on the city of Hyderabad and its history as the capital of an autonomous royal kingdom. It then discusses the local climate and culture, including common styles of dress. The bulk of the document focuses on Hyderabadi food, including popular breakfast foods, biryanis, side dishes, and desserts. It provides details on preparation and key ingredients for several iconic Hyderabadi dishes like haleem and kacchi biryani.
Punjab cuisine
This document provides an overview of the cuisine of the Punjab region in India. It describes the staple foods, cooking methods, seasonal ingredients, and special dishes for festivals and occasions. The cuisine has been influenced by the many cultures that have invaded the region and uses ingredients abundant in Punjab like wheat, rice, dairy, and spices. Signature dishes include tandoori chicken, dal makhani, sarson ka saag, and malpua for dessert. The region is known for its rich, creamy curries and breads cooked in the tandoor clay oven.
Kashmir food
The document discusses the cuisine of Kashmir, known as Kashmiri cuisine. It notes that traditional Kashmiri cooking is called Wazawan, which consists of 36 non-vegetarian dishes served as a feast. Some key signature dishes of Kashmiri cuisine mentioned are Rogan Josh, Tabak Maz, Rista, and Yakhni Shorba. The cuisine uses ingredients like rice, curd, asafetida, and saffron that give the dishes their distinctive flavors.
The Vanishing Royal Rajasthani Cuisine
An urgent need to save the authenticity of the Royal Rajasthani cuisine has arisen today, as these artistic flavours are slowly fading away from people's life.
Kerala cuisine
Kerala is a state in southern India known for its beautiful coastline and backwaters. The population includes Christians, Hindus, Muslims and Brahmins, each with distinct culinary traditions. Coconut, rice, lentils, fish and spices are prominent ingredients. Dishes vary by region and religion, such as appam and stew for Christians, biryani for Muslims, and sadya meals without onion or garlic for Brahmins. Major festivals celebrate harvests and seasons, with special foods associated with each. Famous Kerala dishes include appam, unniappam, thoran, pachadis and seafood curries made with coconut milk and spices.
Awadhi cuisine
Awadhi cuisine is known for its kebabs, biryanis, and pulaos. Cooking techniques like dhumgar and dum dena involve sealing ingredients with dough over coal fire. Awadhi food comes from Lucknow and uses spices like saffron, royal cumin, and dried fruits. Special dishes are prepared for festivals using ingredients like sheermal, murabba, and zarda rice.
Kerala cuisine
Kerala is known as God's Own Country and has four main population groups - Syrian Christians, Muslims, Nairs, and Namboodris. The cuisine varies between regions and communities but commonly includes dishes like appam, puttu, rice noodles, banana chips and more. Key regions are Malabar with Arab influences like biryani, Kochi with a mix of communities and vegetarian dishes, and Travancore dominated by Christians and Hindus enjoying dishes like kappa. Signature dishes include appam, puttu, kozhi stew, mango mapas and meen curry.
Uttar praddesh Cuisne
The document summarizes foods and cooking traditions from different regions in the state of Uttar Pradesh in India. It describes popular snacks like pooris and kachoris from Banaras and sweet dishes like lassi, thandai, and halva from Lucknow. It also discusses the typical vegetarian thali served by Marwari communities in Banaras and meat-based kebabs and curries emphasized in Lucknow cuisine. The western part of Uttar Pradesh shows influences from Rajasthan with meat dishes like soola kebabs and chicken cooked in pits over cow dung fires. The cuisine of the southern region is impacted by the traditional cooking of Bhopal, including achar gosht
Parsi cuisine
The document summarizes Parsi cuisine, which originated from the Zoroastrian community that fled from Iran to India in the 8th century. It is a blend of Gujarati and Iranian influences. Key characteristics include the use of meat (especially chicken and lamb) combined with dried fruits like apricots, rice, lentils, and herbs. Signature dishes include patrani machi (fish wrapped in banana leaves and coconut paste), dhansak (lamb and lentils cooked with vegetables), and akoori (scrambled eggs with onions and tomatoes). Desserts include falooda made with milk, rose water, vermicelli, and ice cream. Parsi meals often involve elaborate multi-course
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Indian cuisine
The document summarizes Indian cuisine, which originated around 8000 years ago and varies widely by region. It is broadly classified into North and South cuisines. North Indian cuisine uses more dairy and is influenced by Mughlai cooking, featuring breads like naan. Common dishes include samosa, tandoori chicken, dal, and curries. South Indian cuisine is rice-based and includes idli, dosa, rasam and sambar served with rice, as well as yogurt and vegetable dishes.
FAMOUS INDIAN SWEETS
Indian sweets are a diverse collection of desserts and confectioneries that have developed over thousands of years across India's regions. Sugarcane cultivation and sugar production originated in India. Sweets play an important role in Indian culture, featured in celebrations, religious ceremonies, and acts of hospitality. Common Indian sweets include laddu, jalebi, barfi, kheer, and gulab jamun, which vary widely in ingredients from region to region but often involve milk, nuts, fruits, and aromatic spices. Indian sweets are an essential part of social gatherings and festivals.
FAMOUS INDIAN SWEETS
Indian sweets are a diverse collection of desserts that have developed over thousands of years across the Indian subcontinent. Sugarcane was domesticated in India and used to make sweets. There are countless varieties of Indian sweets that use ingredients like milk, yogurt, rice, lentils, nuts, and seasonal fruits. Sweets are an important part of Indian culture, featured in celebrations, religious ceremonies, and acts of hospitality. Some popular Indian sweets mentioned include gulab jamun, jalebi, barfi, kulfi, and laddu.
Ajmer jaipur
This document discusses regional cuisine from Ajmer and Jaipur, Rajasthan. It provides an introduction to Rajasthani cuisine and describes some key ingredients and cooking styles used. Popular dishes from different regions are outlined, including recipes for Mawa Kachori from Jodhpur, Ghevar from Jaipur, Dal Bati, Churma, and Khadi Pakora. Recommended restaurants in Ajmer and Jaipur are listed that serve local specialties.
Durum Wheat Semolina Manufacturers in India - Shree Kailash Grain Mills Pvt. ...
Durum Wheat Semolina Manufacturers in India - Shree Kailash Grain Mills Pvt. ...Shree Kailash Grain Mills Pvt. Ltd.
The document is from the website of Shree Kailash Grain Mills, a leading manufacturer of durum wheat products in India under the brand Golden Bansi, which sources superior quality durum wheat varieties and produces products like semolina, kesari rawa, daliya, and lapsi. It provides information on Golden Bansi's products and their benefits, recipes for popular South Indian dishes that can be made with their products, and details for connecting with and contacting the company.Gujarath Food
This document summarizes the cuisine of Gujarat, India. It is divided into sections on the different regions of Gujarat - Kathiawari and Kutch, Southern Gujarat, Sourashtra, and Kutch. The staple foods include millet, rice, and wheat eaten with vegetables, pulses, pickles, and chutneys. Signature dishes mentioned include dhokla, thepla, khandvi, shrikhand, methi dhal, and undhiyo. The cuisine utilizes ingredients like millet, jaggery, vegetables, and dairy as well as spices including asafetida and chili powder.
Panjabi cuisine
Punjabi cuisine originated from the fertile Punjab region located in northern India and Pakistan. Influenced by invaders like Persians and Afghans, Punjabi food is known for being rich, hearty, and highly spiced. Staple dishes include makki ki roti with sarson ka saag in winter and tandoori preparations. Popular ingredients are ghee, cream, garlic, ginger and a variety of spices. Signature dishes include chole bhature, dal makhani, and gulab jamun for dessert. The cuisine reflects the agriculture-based lifestyle and culture of the Punjabi people.
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Festive delicacies of india
This document discusses the festive delicacies of India for various festivals. It provides details of popular dishes from regions like West Bengal, Maharashtra, and North India that are traditionally prepared for festivals such as Durga Puja, Diwali, Dussehra, Eid, Ganesh Chaturthi, and Holi. Specific dishes mentioned include rasogolla, sabudana kheer, mishti doi, sondesh, phirni, gulkand peda, jalebi, seekh kebab, chole, butter chicken, nargisi kofta, biryani, besan ladoo, badaam phirni, malai peda, chana
Punjabi cusine
This document provides an overview of Punjabi cuisine and culture. It discusses the staple foods of the Punjab region like wheat, ghee, and dairy products. It also describes the geographical and cultural influences on Punjabi cooking from places like Peshawar, Rawalpindi, and Baluchistan. Key cooking methods like using the tandoor oven and griddles are highlighted. Popular dishes, festivals, spices and equipment used in Punjabi cooking are outlined as well. Langar halls, where free vegetarian meals are served, are an important part of Sikh culture.
Scientist rahul
The document discusses scientific trends in traditional Indian food. It provides examples of traditional foods from different regions of India and some popular packaged foods now available. It also discusses the use of modern processing technologies to develop and package traditional foods for consumers. New product launches and machinery used in packaging traditional Indian foods are also mentioned.
Pan asian cuisine
Pan-Asian cuisine encompasses the diverse cuisines of Asia and can be divided into 4 main regions. The document provides details on the cuisines of West, Central, East, and South Asia. Key characteristics described include staple foods, cooking methods, and popular dishes for each region. The main protein sources, use of herbs and spices, as well as some traditional snacks and drinks are highlighted for South Asian cuisine specifically.
Sweet Dream: The Best Dessert From 27 States In India
India is famous for its wide variety of spices and sweets. This document lists the most popular traditional dessert from 27 Indian states, including jalebi from Delhi, mysore pak from Karnataka, roshogolla from West Bengal, and many others. Each state offers its own unique sweet treat that makes use of local ingredients and flavors. India's long tradition of dessert making ensures that wherever you are in the country, you can find something sweet to satisfy your craving.
INDIAN SWEETS.pptx
This document provides descriptions of 12 popular Indian sweets: Gulab Jamun, Phirni, Puran Poli, Jalebi, Rasogulla, Mal Pua, Shree Khand, Bhapa Doi, Shahi Tukda, Lauki ki burfi, Nariyal Ka Laddu, and Pal Paniyaram. It discusses the ingredients and preparation methods for each sweet. It also provides background information on the culture and history of mithai, or Indian sweets, explaining their significance in Indian festivals, celebrations, and hospitality.
Indian food habits
This document provides an overview of Indian cuisine and food habits. It discusses that India is known as the land of spices and produces many spice varieties. It then describes some key aspects of Indian cuisine like the use of spices and oils in cooking. It also explains differences in cuisine based on regions, including staples and dishes popular in North, South, East, West and other states of India. The document concludes with briefly mentioning some popular Indian snacks and junk foods.
Karnataka cuisine
The document summarizes the cuisine of Karnataka, India. It describes the typical components of a Kannadiga meal served on a banana leaf. It highlights popular dishes from different regions, including masala dosa from Udupi, pandi curry from Coorg, and Mysore Pak. The document also discusses rice dishes, lentil dishes, snacks, and sweets that are part of the cuisine. It concludes that Karnataka's diverse cuisine is one of its greatest attractions.
Presentation final
Indian food culture is influenced by geography, religion, and traditions. Staple foods vary between northern and southern regions and include rice, breads, lentils, vegetables, dairy, and spices. Meals are important for family bonding. While Indians consume healthy staples, those in poverty rely on cheaper foods. Overall, Indian diets align well with Australian guidelines, with meals providing balanced servings across food groups.
A culinary tour of india
Cuisine of Some Indian States by Department of Tourism & Travel Management, Central University Himachal Pradesh
Tasty and Awesome South Indian Recipes
Want to prepare the awesome and famous south Indian dishes? Get the quick and easy recipe of South Indian Cuisines at Golden Bansi. Try Golden Bansi Rava Kesari, Semolina, Sooji and many more to give your loved ones an awesome taste. For more information, visit the website.
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Durum Wheat Semolina Manufacturers in India - Shree Kailash Grain Mills Pvt. ...
Durum Wheat Semolina Manufacturers in India - Shree Kailash Grain Mills Pvt. ...
Sweet Dream: The Best Dessert From 27 States In India
Sweet Dream: The Best Dessert From 27 States In India
More from Abdul Raheem
Top 7 Rural Market Places of Rajasthan
Tourists love to hit the road to Rajasthan tourist places for catching the glimpses of its palaces and forts. But the major center of attraction for them is its rural market places. Jaipur and Udaipur acquire the top two positions in inviting huge number of footfalls for buying wooden and metallic articles, embroidered clothes, miniature paintings and so on.
Most popular festivals of india
In India, there live people of many religions. Secularism ties these multi-religious people together in the threat of unity. However, the dominant community living here is Hindu but it provides a safe, secure and prosperous land for every community. Diwali, Holi, Navaratri, Dussehra, Rakshabandhan and Pongal belong to Hindus; Eid is of Muslims while Christmas is celebrated by Christians but everyone participates in them with zeal and zest together. This is why incredible India tour is a temptation to which travellers and tourists from across the world desire to explore. Each fest penetrates bliss and joy in our life and invokes the feeling of togetherness as well as care.
10 tips for seamless traveling
Traveling or touring or going for excursions needs some preparations. A traveler should go through the news bulletins and weather forecasting of that place. Be net savvy for checking out the fares or hotels, transports and restaurants. Never forget to keep the photocopies of the essential document alongside originals. First-aid box, flashlight and umbrella can take the travelers out of any odd situation.
Famous Rajasthani Folk Dances
Folk dances of Rajasthan are enough to raise brows. They are full of dare and adventure. Incredible India and Rajasthan tour drives the tourists to an extremely fascinating experience. Dancing with the progressing beats in colourful traditional dresses and showing daring acts as juggling with the naked swords and fire are enough to make the onlooker dumbstruck.
10 days carnival of taj mahotsav
- Taj Mahotsav is a 10-day carnival held annually in Agra, India near the Taj Mahal to showcase Indian culture, art, and cuisine. National and international artists, singers, dancers, and artisans display their crafts and performances.
- The carnival has been held every February since 1992 to motivate and support indigenous handicrafts, invite foreign influences, and spread messages of cultural unity and heritage conservation. A wide variety of food and handicraft stalls from all over India are featured.
10 famous food corners of delhi
This document lists and describes 10 famous food corners in Delhi, India. It discusses popular venues to find paranthas, chaat, gol gappe, butter chicken, kababs, chhole bhature, biryani, momos, and kulfi. For each food item, it provides information on the type of food, taste, and key nutritional elements. Some of the most commonly recommended places mentioned include Paranthe Wali Gali for paranthas, Chote Lal Chaat Bhandar for gol gappe, Moti Mahal for butter chicken, and Giani Di Hatti for kulfi.
Delhi’s astonishing tourists spots
Delhi tour uncovers its story of survival over devastations. From Turks to British, none could grip it as its keep. It is still alive with its those marks in India Gate, Humayun Tomb, Jantar Mantar & Qutub Minar etc.. You can catch it through historical, spiritual places like Akshardham temple, Jama Masjid & Isckon Temple along with favorite tourists’ destinations like Dilli Haat.
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Famous dishes of jaipur
- 1. The land of culture ‘Jaipur’ has kept its tradition alive in its sweet and spicy cuisines. The glimpse Laal Bati Churma, Ghewar, Kachori, Gatte Ki Sabzi and Laal Maas is enough to water the mouth.
- 2. Wholesome Rajasthani meal Food prepared for: Celebrations and functions Famous food corner: Sindhi Camp Bus Stand Chokhi Dhani on Tonk Road Major Ingredients: Lentils (Dal) Wheat flour Powdered cereals Ghee Sugar/jaggery
- 3. A CUISINE WITH STUFFED DRY FRUITS. Food prepared for: Celebrations and functions Famous food corner: Rawat Sweets Kanji Sweets Laxmi Mishthan Bhandar Major Ingredients: Dry fruits Sugar syrup Fine wheat flour Ghee
- 4. A DEEP-FRIED DESSERT Food prepared for: Makar Sankranti, Gangaur and Teej Famous food corner: Makar Sankranti, Gangaur and Teej Major Ingredients: Desi ghee Maida (fine wheat flour) Milk Milk solids
- 5. MOUTH- WATERING SPICY GRAVY Food prepared for: Whole day meal by all Famous food corner: Niros Sharma Dhaba on Sikar Road Natraj on MI road Major Ingredients: Besan (Gram Flour) Spices Garlic Yogurt Tomato
- 6. SPICY MUTTON CURRY FOR NON-VEGANS Food prepared for: Royals and now, favourite of locals Famous food corner: Niros Handi Restaurant on MI road Major Ingredients: Dry red chillies Red Meat Curd
- 7. North India Excursions Address : Plot No. 78, Sector 44, Gurgaon-122002, Haryana INDIA Phone : 0091-124-4932450 Fax : 0091-124-4932499 Email : info@northindiaexcursions.com Web : northindiaexcursions.com