Food pattern of East India & North East India:
FOOD PATTERN OF EAST INDIA:
-WEST BENGAL -BIHAR -JHARKHAND -ORISSA
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA
Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later British and Portuguese influence added to the already diverse Indian Cuisine.
Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later British and Portuguese influence added to the already diverse Indian Cuisine.
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Nectar is seeking economic development of the North Eastern Region with developing bamboo technology and other application among people, communities, institutions. for more details please visit here: www.nectar.org.in
SIGHTS IF INDIA IS SERIES OF FIVE SHOWS WHICH IS SHOWING RICH, BEAUTIFUL AND DIVERSE ARCHITECTURE HAVING HINDU, ISLAMIC, AND BRITISH COLONIAL
INFLUENCE.
Health benefits of fermented milk and food productsNazish_Nehal
NAZISH NEHAL,
M.Tech (Biotechnology),
University School of Biotechnology,
Guru Gobind Singh Indraprastha University,
Dwarka,
New Delhi-110078
email: nazishnehal99@gmail.com
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You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Andhra cuisine is known for its spiciness in fact they are the spiciest region of India and here I am uploading this presentation to let you see for yourself the glory of Andhra Pradesh.
HMPE 3- LESSON 1- Introduction to Asian Cuisineroniejohncasi1
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.
Preparation of different agro chemical doses for field & pot applicationSupta Sarkar
Preparation of different agro chemical doses for field & pot application:
DIFFERENT AGROCHEMICALS (PESTICIDES) DOSES FOR FIELD APPLICATION:
Cereals:
-rice
-wheat
-maize
Millet:
-ragi
Pulses:
-pigeon pea (Red gram)
-green gram & black gram
-Lentil
-STUDY 1: (Chick pea) /[Bengal gram]
Oilseed crop – Groundnut
Sugar crop – Sugarcane
Fruits – Mango
Vegetables
-Tomato
-Cole crops
FERTILIZERS FOR FIELD APPLICATION
-STUDY 2 :(Optimization & validation of targeted yield equation based fertilizer doses)
GROWTH REGULATORS
DIFFERENT AGROCHEMICAL DOSES FOR POT APPLICATION
-STUDY 3: (Fertilizer management of cabbage)
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Written communication:
Written Communication
Types of written communication
Objectives of written communication
Effective written communication
Media of written communication
Mechanical devices in written communication
Mechanical devices for transmitting written communication
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6.
Rice is the staple meal in various
states of Eastern India.
Fish is very popular in various parts of the region.
Steaming and deep frying happen to be the principal method of
cooking.
7.
There is a wide range of spices that are used in East
Indian food.
Milk and dairy products are very important in preparing
the different kinds of sweets.
8. WEST BENGAL
Bengali cuisine originated the states of west bengal,
Tripura, & the Barak Valley of Assam .
Bengalis consume rice served with fish and lentils as a
staple diet.
Sweets occupy an important place in the diet of Bengalis.
9.
Pitha:
Panta bhaat is a traditional dish
consumed in rural areas.
Etiquette of Bengali Dining:
-Eating 3 times a day.
-Traditionally served in banana leaf.
-Paan & Shupari
10. BIHAR
Bihari cuisine is predominantly vegetarian.
Bihari people typically eat boiled rice and daal with cooked
vegetables, chutney, achar for lunch, and roti with cooked
vegetables for dinner.
People use mustard oil and panch-foran for "chhounkna".
There is a lot of bhoonjnaa in Bihari food.
Constant diet include: rice, roti, achar, chutney, dal & milk
products.
13. JHARKHAND
Jharkhand
cuisine is equally vegetarian as well
as non-vegetarian.
Dal, bhat and tarkari are an integral part of a
regular Jharkhand meal.
Non-vegetarian Jharkhand food preparations like
spicy chicken.
All preparation except the pickles and festive
ones are low on oil and spices
14. They
chiefly utilize good proportions of mustard oil as
the medium using which they cook their food.
Most
common recipes: Phulka, Bhat, Tarkari and
Achar.
The
outstanding feature of Jharkhand cuisine:
-Chhonkna
-Sattu
-Panchforan
The
people like to do 'bhoonjana' to their food items.
15. SOME OF THE RECIPES OF JHARKHAND:
Thekua
Mitha Khaza
Sabji Jhingni
Til Barfi
16. ORISSA
Rice and vegetable is the staple food
for the people of Orissa.
A large number of the population are vegetarian.
Non-vegetarian: Fish and other sea food delicacies
like prawns, crabs and lobsters.
Foods are cooked with little or no oil.
Mustard oil is the base of oil preparation.
In vegetables Panch phutana & in non-veg. Garam
masala & haldi is widely used.
17.
A typical meal in Orissa consists of a main course
and dessert.
Oriyas eat 3 times: Breakfast: Roti/paratha & also
chuda, mudhi, pitha; lunch & dinner: Bhaat, Dal,
Sabji & also the pickle.
Oriya desserts: commonly made from
chhena, milk, coconut, rice & wheat
flour.
Pakhala, a fermented recipe, is very
popular in summer, particularly in
the rural areas.
19. ARUNACHAL PRADESH
Arunachali cuisine reflects the century old culture. The
method of preparation is quite old.
Consumption of boiled food is very common in the
entire state.
Arunachal Pradesh is mostly filled
with non-vegetarian dishes.
20. The staple food of Arunachal Pradesh is rice, along
with fish, meat and green leafy vegetables.
Main tribes: ApaTani, Nishi, Monpa & Sherdukpen.
APATANI AND NISHI:
They are non-vegetarian.
These community’s diet include rice, perung & meat.
ApaTani: Drink homemade fermented drink ‘Apong’ or
‘Oo’.
From Apong, Sara is prepared used for medicinal
purpose.
Nishis generally take boiled food even the meat, whereas
ApaTanis like chutneys.
21. SHERDUKPEN AND MONPA TRIBE:
Typically
influenced by Chinese culture and Buddhist
religion.
Diet include: Rice/maize, GLVs, fish and meat of sheep,
yak, wild bear, barking dear and bison.
They drink phak and also its distilled variety called
arrah.
Mostly consume milk and milk product of yak.
Tibetian salted tea.
Consumption of momo, thukpa and chowmein shows
the Tibetian inflence in their diet.
22. ASSAM
Assamsese cuisine: Rice, fish, meat of bird.
Preparations are rarely elaborate; the practice of bhuna is
absent in the cuisine of Assam.
Mustard oil is used for cooking.
A traditional meal in Assam begins with a khar, and ends
with a tenga.
A wide range of pithas are prepared by Assamese.
Chewing of paan & supari is very common.
Traditionally food is usually served in
‘Kahor Thal’ or in banana leaf.
23. Rice Items:
Steamed rice, poita, Komal Saul.
During special occassion like Bihu,
a special rice preparation called
Pithas: Til pitha, ghila pitha, hutuli pitha & sunga pitha
are made.
Rice based breakfast cereals: khoi, muri, komal saul.
Vegetarian Items:
Rice is served with Khar anja, a variety of Pitikas, Tenga
along with kahudi, kharoli and khorisa.
24. Non- Vegetarian Items:
Chicken, pigeon, duck and fish is most common.
Pork and beef is als common in some tribes.
Hukoti
Tea:
25. MANIPUR
The
principal food of Manipur is rice, fish and
vegetables.
Most of the people are non-vegetarian.
Manipuris love the Nga Aiyaba, One of the most
popular dry fish is the Ngri.
Dishes are typically spicy that use chili(Umarok)
Most of the food use very little or no oil.
Main drink: Sekmai.
26. SOME OF THE POPULAR DISHES:
Eromba
Chamthong
Singju
Morok metpa
29. MEGHALAYA
3
main tribes: Garo, Khasi & Jaintia
The common food of the people is rice with meat and fish
preparations, with number of vegetables and roots.
GARO:
Diet include rice, several wild & domestic vegetables,
roots, tubers & bamboo shoots & relish pork, beef &
dried fish.
No general aversion of any food except milk
Do not use turmeric, oil & most commonly used
ingredient is cooking soda.
30. Drink rice beer. ‘Songsarek’ believe it to cure diseases.
Popular recipes: Kapa, Brenga, Wetepa.
KHASI
The community has non-vegetarian diet.
Very fond of chewing betel nut, drinking tea & smoking.
Kyat from rice is very common.
Popular recipe: Jadoh.
JAINTIA:
Mostly non-vegetarian.
Use liquor, wine prepared by them with the yoghurt, rice
and fruits.
31. MIZORAM
Mizo cuisine is a blend of Chinese and north Indian
cuisines.
The staple food is primarily rice served with fish.
Almost all dishes are non-vegetarian.
Traditionally served in banana leaf.
Less spicy & plain in taste.
Most recipes are almost without oil.
33. NAGALAND
The food of Nagaland comprises of plain rice, cooked
vegetables and meat of many different animals.
Naga tribe are non-vegetarian:
Fish, dry fish, dogs, spiders, earthworm,
pork, beef, crabs, cats, chicken and even
elephants, restrictions are to female folk.
Nagas add lots of spices and chilies in their daily diet.
34.
Some common recipes: axone,fermented bamboo shoots
& soyabeans, anishi.
Some of the varieties of indigenous Naga drinks :
Dzutse, Zutho, Ruhi; generally preferred by both female
& male folk.
35. SIKKIM
Rice is the chief food of the Sikkimese that is
served with a range of traditional fermented foods
Vegetarian: Dals, fresh vegetables, bamboo shoots,
wild flowers, mushrooms.
Non-vegetarian: Beef, pork and fish
Alcoholic drink ‘Tchang’ is very common.
36. SOME OF THE COMMON TRADITIONAL CUISINE:
Momo:
Chhurpi:
Thukpa
38. TRIPURA
Tripuri tribes are non-vegetarian
Staple diet consist of Rice, fish and
dry fish, and meat(pork, chicken,
mutton, beef, turtle, fish, crabs, prawns,
frogs and dogs).
Almost all vegetables are boiled.