The document provides an extensive overview of various regional cuisines across India, highlighting both vegetarian and non-vegetarian dishes unique to each state. It outlines the distinct cooking traditions influenced by cultural practices, local ingredients, and dietary preferences. The cuisines mentioned include Jammu and Kashmir, Himachal Pradesh, Punjab, Gujarat, Uttar Pradesh, Madhya Pradesh, Maharashtra, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Odisha, Chhattisgarh, Jharkhand, Bihar, West Bengal, Sikkim, Assam, Tripura, Mizoram, Manipur, and Nagaland.

1. EVERYTHING YOU EVER WANTED TO KNOW ABOUT
Presented by-
SHIVANI GUPTA
IITTM, Gwalior

7. Indian cuisine

19. JammuandKashmircuisine
Non Vegetarian Dishes : Tabakhmaz, Rogan
Josh, Rista, Aabgosh,
Dhaniwal Korma,
Marchingan Korma and
Gushtaba.
Vegetarian Delicacies : Dum Aloo, Chuk
Wangun.
Sweet Dishes : Phirni, Zafrani Pulao,
Pahalwan ki hatti a
famous sweet of jammu
Kahwa-the special green tea of kashmir,
Wazwan, modur pulaav, nadir yakhin.

23. The state of Jammu and Kashmir is not just a paradise
for the tourist but also for the lovers of good food.
 The state offers a variety of exotic recipes bearing a
distinct seal of the state.
 Three different styles of cooking prevail in the state as
Kashmiri Pandits, Muslims and Rajput follow their own
traditions and proscriptions in cooking.
 Kashmiri Pandits refrain from the use of onions and
garlic, while Muslims avoid the use of asafoetida (hing)
and curds. Variations in recipes can also be observed in
the different regions of the state.
 Cooking pattern as seen in Ladakh differs to that
Hindu Dogras. This is also due to change in locally
produced crops.

24. Himachal Pradeshcuisine
The daily diet of Himachal people is similar to
that of the rest of North India, including lentils,
broth, rice, vegetables, and bread, although non-
vegetarian cuisine is preferred.

25. Some of the specialities of
Himachal include
sidu, patande, chukh, rajmah an
d til chutney, Kullu Trout, Grilled
Fishes, Chicken Anaardana,
Guchhi Mattar, Sepu Vadi and
Kaddu ka Khatta, dham,
ankalos.
Himachal Government in the
Month of May, Holds a Cuisine
Festival Where Different Indian
Cuisines are Highlighted.

26. Punjab cuisine

27. Punjab is known for its delicious, spicy and
butter laden food throughout the world. Punjabi
dishes are much loved across india and are well
known for packing a punch.
 Delicious food and continual eating is
somewhat of a birthright for punjabi’s.
 It is said that people eat to live but
punjabi’s live to eat.

28. Haryanacuisine

29. Uttarakhandcuisine

30. Rajasthan cuisine

31. Gujarat cuisine

32. It is an exquisite blend of flavors where sweet
notes dominate most dishes like the famous
gujarati kadhi.
Vegetable Handva is a salty dinner dish.
Khandvi, gujarati samosa, uundhyu, aam
shrikhand with mango salad, dhokla, handvo, dal
dhokli, Bardoli ki khichdi, methi ka
thepla.

34. Uttar pradeshcuisine

35.  The main genre of uttar pradesh cuisine is
awadhi, and the cooking patterns of the state are
similar to those of the rest of northern india.
 The awadhi cuisine of uttar pradesh bears
similarities to those of kashmir and punjab.
 Bharwan chicken pasanda, mutton kofta, arhar
ki dal, kakori kebab, bhindi ka salan, bedmi,
allahabad ki tehri, keema dum.

36. Madhyapradeshcuisine
 Popular dish in the region is the Dal
bafla. Bafla is a steamed and grilled
wheat cake dunked in rich ghee which is
eaten with daal (a pungent lentil broth). It
is followed by sweet ladoos.

37.  Bhopal that has a strong Muslim influence, one
experience rich food prepared in rich spices and
is famous for its kebabs, Biryani, korma, keema,
etc. It is famous for its fish and meat delicacies.
 Few vegetarian specialities of Madhya
Pradesh are Bhutte ki Kees- made of milk and
corn, Chakki ki shaak – this steam dish is made
of wheat, mawa-bati, khoprapak, shrikhand and
malpua are popular sweet dishes of Madhya
Pradesh.

40. Maharastra cuisine

41. The cuisine of maharashtra has its own distinctive
flavors and tastes.
It can be divided into two major sections–the coastal
and the interior. A part of maharashtra, which lies on the
coast of the arabian sea, is loosely called the konkan
and boasts of its own konkani cuisine, which is a
homogeneous combination of malvani, gaud saraswat
brahmin, and goan cuisines.
 Bhelpuri, paani puri, paav bhaaji, vadaa paav .

43. Goacuisine
Saraswat cuisine and Malvani cuisine

45. Karnatakacuisine
Bisi bele bath

46.  Coorg district is famous for spicy pork curries while
coastal karnataka has seafood specialities.
 Among sweets, mysore pak, dharwad pedha,
chiroti are well known. Although the ingredients differ
regionally, a typical kannadiga oota (kannadiga meal)
includes the following dishes in the order specified
and is served on a banana leaf: uppu(salt),
kosambari, pickle, palya, gojju, raita, dessert, thovve,
chitranna, rice and ghee.

47. Keralacuisine

48.  Most of kerala's hindus eat fish except the brahmin
community and because kerala has large minorities of
muslims and christians that are predominantly non-
vegetarians, kerala cuisine has a multitude of both
vegetarian and dishes prepared using fish, poultry and
meat.
 Rice and fish along with some vegetables is the
staple diet in most kerala households. Kerala also
has a variety of breakfast dishes like idli, dosa,
appam, idiyappam, puttu, and pathiri.

51. Tamilnaducuisine

52. Lentils are also consumed extensively, either
accompanying rice preparations, or in the form of
independent dishes.
Vegetables and dairy products are essential
accompaniments.
Tamil nadu is famous for its spicy non vegetarian
dishes. The southern regions in tamil nadu, namely;
madurai, kaaraikudi or chettinaadu are famous for their
spicy non vegetarian dishes.

53. Andhrapradeshcuisine

54. Pesarattu, a popular Andhra dish,
Another popular telugu dish is hyderabadi biryani is
popular for its exquisite taste and is derived from persian
style of slow cooking.
Curds are a common addition to meals to neutralize the
spiciness of the food.
While a small chunk of the populace are vegetarians,
vegetarian food is still quite popular. Vegetarian food is
generally served for breakfast and lunch.
Breakfast items like dosa, vada have origins in udipi,
karnataka but are influenced by spices native to andhra
pradesh.

55. Telanganacuisine

56. Hyderabadi cuisine includes popular delicacies
such asbiryani, hyderabadi haleem, baghara
baingan and kheema.
various pickles are part of local cuisine, popular
among those are gongura. yogurt is a common
addition to meals, as a way of tempering
spiciness.

57. > Fish and other seafood such as crab
and shrimp are very popular. Chicken
and mutton are also consumed.
Odishacuisine
•Chungdi Jhola

58.  Panch phutana, a mix of cumin, mustard, fennel,
fenugreek and kalonji (nigella) is widely used for
tempering vegetables and dals, while garam masala
(curry powder) and haladi (turmeric) are commonly
used for non-vegetarian curries.
 Pakhala, a dish made of rice, water, and yoghurt,
that is fermented overnight, is very popular in
summer.

59. Chhattisgarg cuisine

60. People of the state much relish namkeens and
sweets also. A variety of namkeens and sweets are
prepared and eaten at the slightest of occasions.
 Cashew burfi, khurma, moong dal ka halwa,
jalebi, petha…these are some of the famous
sweet food items enjoyed by the people.

61. Jharkhandcuisine

62. Among the delicious non-vegetarian
jharkhand delicacies, you can name spicy
chicken that is much popular among a
significant section of jharkhand population.
Some famous cuisines, jharkhand handia,
bamboo shoots, mushroom, rugra, kanda,
thekua, mitha khaja, pua, mahua, litti, aaloo
chokha, dhuska, chhirka or chhilka roti, arsa
roti, dubhni roti

63. Palak paneer, a dish made from
spinach and paneer (cottage cheese)
Roasted stuffed Litti from Bihar
>
Biharcuisine

64. There is a custom of eating poha with yoghurt and
sugar. Bihar is famous for sattu parathas, which are
parathas stuffed with fried chickpea flour, chokha (spicy
mashed potatoes), fish curry, litti, bihari kebab, and
postaa-dana kaa halwaa.
 Another common dish is alu-bhujia (not to be
confused with bikaneri bhujia, also known as rajasthani
bhujia, made from potatoes cut like french-fries and
cooked in mustard oil and mild spices, and eaten with
roti or rice-daal.

65. West bengal cuisine
Bengali
authentic full
meal

66. Fish and sweets are the two things, bengali
food ever misses.
Do try out the roshogollas, sandesh and cham-
cham and street food like aloor chop, kathi roll
and phuchka for those who of you who have a
sweet tooth, west bengal has quite a wide variety
of sweets to offer on it’s plate.
Titillate yout taste buds with sandesh payesh,
roshogollas, cham cham, mau patishapta & naru

69. Sikkim cuisine
 Nepalese cuisine is very popular in this
area. Rice is the staple food of the area,
and meat and dairy products are also
widely consumed Dhindo, Dal bhat,
Gundruk, Momo, gya thuk, ningro, kinema
curry,chhurpi, phagshapa and sel roti are
some of the local dishes.
 Alcoholic drinks are consumed by both
men and women. Beef is eaten by
the Bhutias

70. Assamcuisine

71. A traditional meal in assam begins with a khar,
a class of dishes named after the main ingredient,
and ends with a tenga, a sour dish.
The food is usually served in bell metal utensils.
Pann, the practice of chewing betel nut, generally
concludes the meal.

72.  Meghalayan cuisine is unique and
different from other northeastern
Indian states.
 Spiced meat is common, from
goats, pigs, fowl, ducks, and cows.
 In the Khasi and Jaintia Hills
districts, common foods include
jadoh, ki kpu, tung-rymbai, and
pickled bamboo shoots.

73. Other common foods in Meghalaya
include minil songa (steamed sticky rice), sakkin
gata, and momo dumplings.
Like other tribes in the northeast, the Garos
ferment rice beer, which they consume in
religious rites and secular celebrations.

74. Tripuracuisine
A bowl of thukpa

75. The tripuris are non-vegetarian, though there is
a minority modern vaishnavite hindu vegetarian
following.
 The major ingredient of tripuris cuisine for non-
vegetarian food includes pork, chicken, mutton,
turtle, fish, prawns, crabs, and frogs.

76. Mizoramcuisine

77. Some of the most demanded delicacies of
mizoram are made with ingredients like
bamboo shoots and ducks.
 Some very well known mizo dishes are
misa mach poora, panch phoron taarkari,
which is actually a grilled preparation of
shrimps, dal with eggs, poora mach and
koat pitha.

78.  The principal food of Manipur is rice, fish
and vegetables.
 One of the favorite foods of the Manipuris is
the Ngri, which is actually is a type of
fermented fish. It carries a distinct smell but it
is very popular for its taste.
 The Manipuri people love eating fish. Most
of their delicacies involve fish in various
forms. Apart from Ngri, roasted fish and fried
fish, they also love the Nga Aiyaba or the
dried fish.

79. Some of the popular dishes and preparations of
Manipur are: > Yongchaak singjuMonica gi
chakumAloo mattar and smoked fishBora - a kind
of pakoraKanghauAloo angouba - fried
potatoPakoura mahNga atauba - fish fryNga
athongba - curried fishKhajing boraKhangau.
 Chicken is another popular dish of the people
of Manipur.

80. Nagalandcuisine

81. Arunachal pradeshcuisine