The document outlines the diverse food patterns and cuisines of India, categorized by its regions: East, West, North-East, and South. It highlights staple foods, cooking methods, and popular dishes from various states, indicating that Indian cuisine is shaped by regional availability, religious practices, and historical influences. Key features include the varied use of spices and cooking techniques, as well as the importance of vegetarianism in many areas.

2. INDIAN FOOD

3. OUTLINE
• INTRODUCTION
• FOOD PATTERN OF INDIA:
• EAST INDIA
• WEST INDIA
• NORTH INDIA
• SOUTH INDIA

4. INTRODUCTION
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 reveals
the variety in Indian culture better than the variety of its
sensational food.

5. FOOD OF THE INDIANS
• Indians eat by region and religion.
• Northern Indians eat more flat
breads, while those from southern
India prefer rice.
• In Kerala and Bengal, fish dishes
are popular.
• Chicken and mutton(sheep) are
eaten more often in mountain and
plains region.

6. • One of the greatest influences on India’s cuisine
occurred in the second century B.C. The powerful and
turned benevolent Emperor Ashoka of that time
popularized a vegetarian cuisine.
• The two other individuals that helped make India
vegetarian are Mahavir Jain and Gautam Buddha

7. Indian cuisine is as diverse as it’s people and
geography. Most Indian cuisine are related by
similar usage of spices. Often , Indian cooking is
distinguished by the use of a larger variety of
vegetables than many other well-known cuisine.
Within these recognizable similarities, there is an
enormous variety of local styles. In this section we
introduce you to the different strokes of Indian
cuisine.

8. FOOD PATTERN OF EAST INDIA

9. EAST INDIA
• FOOD PATTERN OF EAST INDIA:
•WEST BENGAL
•BIHAR
•JHARKHAND
•ORISSA

11. • Rice is the staple meal in various
states of Eastern India.
• Fish is the very popular in various parts of the region.
• Steaming and deep frying happen to be the principal
method of cooking.

12. • There is a wide range of spices that are used in
East India food.
• Milk and dariy products are very important in
preparing the different kinds of sweets.

13. 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 of Bengalis

14. • Pitha
• Panta bhaat is a traditional dish
consumed in rural aresa.
• Etiquette of Bangali Dining :
•Eating three times a day.
•Traditionally served in banana leaf.
• Paan & Supari

15. 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 foram for “chhounkna” . There is a lot of
bhoonjnaa in Bihari food.
• Constant diet include: rice,roti,achar,chutney,daal & milk products.

16. SOME POPULAR TRADITIONAL CUISINE
• Sattu• Khichdi
• Ghungi • Litti

17. JHARKHAND
• Jharkhand cuisine is equallly vegetarian as well as
non-vegetarian.
• Dal, Bhat and tarkari are an integral part of a regular
Jharkhand.
• Non-vegetarian Jharkhand food preparations like
spicy chicken.
• All preparation except the pickles and festive
ones are low on oil and spices.

18. SOME OF THE RECIPES OF JHARKHAND
• Til barfi • Mitha Khaza
• Thekua • Sabji jhingni

19. ORISSA
• Rice and vegetables 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.
• In vegetables Panch phutana & in non vegetarian
Garam-masala & Haldi is widely used.

20. SOME SPECIAL FOOD OF ORISSA
• Chungdi Malai
• Khechadi • Dalma
• Pithas • Malpua

21. Beverage of East India
• Current wine • Beet root wine
• Rice wine • Ginger wine

22. WEST INDIAN MEAL
• 4 main categories : Rajasthani, Gujrati,
Maharashtrian, goan.
• Rajasthani food :blend of
(1) Spices and herbs
(2) Pickles and chutneys
• Gujarati food:
(1) Add pinch of sugar in
every dish.
(2) Famous dish: Dhokla
• Maharashtrian food:
(1) Coostal regions famous
for rice, fish and coconut.
(2) Mountainous regions:
consistent with wheat and jowar.
• Goan food:
(1) Especially foods are
cooked in claypots on firewood
(2) Famous dish : Fish and
crab curry, goan sausages.

23. RAJASTHANI FOOD
• DAAL-BATTI-CHURMA
• Dal-Bati-Churma is a complete dish and very
popular in Rajasthan. Traditional way to serve it is
to first coarsely mash the baati, then pour pure
Ghee on top of it. It is served with the daal and
spicy garlic chutney.
• Dal-Bati-Churma is a combination of three
different food items – Daal, Baati, and Churma
(sweet).
• Daal is made of kentils and
can
be little bit spicy.
• Baati – baked or grilled balls of
wheat flour dough.
• Churma is a sweet, made of
wheat flour,
Sugar and dry fruits.

24. • BAJRE KI ROTI AND LASHUN KI CHUTNEY:
• Bajre ki roti made with bajra (millet) is very popular
and healthy flat bread that is relished across
Rajasthan.
• It is generally savoured with onions and lasun ki
chutney.
• This combination has remained a staple food for the
locals.

25. GUJARATI CUISINE
• Gujarati cuisine has special
Place all over India.
Gujarati cooking consists
of dal, bhaat (rice),
vegetables, chapatis,
kachumbar(mixed
vegetables salad), papad
and curad.
• Gujarati food is nourishing
and balanced. Snacks like
dholkla, khandvi, sweets like
basundi are famous for
its taste.

26. POPULAR DISHES
• Dhokla • Khandvi
• Fafda • Locho

27. GOAN
• Goan is the birthplace of
incredibly delicious seafood
recipes and is known for its
spicy coconut curries.
• Goan cuisine also shows some
Portugese influence owing to
its colonization by the
Portuguese influence owing to
its colonization by the
Portuguese for a long time.

28. FOOD
• Rice with fish curry is the staple
diet in Goa.
• Goan cuisine is famous for its rich
variety of fish dishes cooked with
elaborate recipes.
• Khatkhate, an exotic vegetable
stew is very famous during
festivals.
• Most popular alcoholic beverage is
feni which is prepared through the
fermentation of the fruit of a
cashew tree.
• Goa has a rich wine culture as
well. Wine is famous for it’s
healthy benefits and on festivals
and events. It is consumed as a
symbol of celebration.

29. MAHARASHTRIAN FOOD
• Maharashtrian cuisine is a
zesty and spicy one, which
makes abundant use of
aromatic and flavourful
ingredients like peanuts,
sesame seeds and chillies.
There are several traditional
snacks like Poha and dishes
like usal, which
Maharashtrians enjoy having
frequently. zunka is one of the
most famous dishes, where
the zunka is made using besan
flour and had with hot bhakri.
They also love rice, and feel
dissatisfied if they do not have
at least a little rice with the
meal.

30. POPULAR DISHES
• USAL OR MISAL PAV
• KANDE POHE
• KOLHAPURI MUTTON
RASSA
•PITHALE OR JHUNKA
BHAKAR
• THALIPEETH

31. Beverage of West India
• Champagne cola• Ginger beer
• Jamaican rum • Red stripe beer

32. FOOD PATTERN OF NORTH –EAST
INDIA
• ASSAM
• MANIPUR
• MIZORAM
• SIKKIM

34. Assam
• Assamese 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.

35. • Rice Items
• Steamed rice, poita, Komal Saul.
• During special occasion 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.

36. 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.

37. SOME OF THE POPULAR DISHES
• Eromba • Chamthong
• Singju • Morok metpa

38. MIZORAM
• Mizo cuisine is a blend of
Chinese and north Indian.
• 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.

39. • Popular dish:
– Bai,
– Sawchair
• Popular drink: Zu

40. 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.

42. Beverage of North India
• Zawlaidi and Zu
• Chuak
• Lao pani • Chhaang
• Apong

43. SOUTH INDAIN CUISINE
• South Indian cuisine include
the cuisines of the five
southern states of India:
• Andhra Pradesh
• Karnataka
• Kerala
• Tamil Nadu
• Telangana

44. ANDHRA FOOD
• The cuisine of Andhra
are the spiciest in all of
India.
• Generous use of Chili
and Tamarind make the
dishes tangy and hot.
• The majority of a
diverse variety of dishes
are vegetable or lentil-
based.

45. POPULAR ANDHRA DISHES
• Gongura Pachadi • Kanda Bachali Kura
• Pesarattu • Hyderabadi Biryani

46. KARNATAKA FOOD
• Karnataka cuisine is very
diverse.
• The famous south Indian
breakfast like idlli,
vada an masala dosa was
invented in Karnataka.
• The percentage of
vagetarians in Karnataka is
higher than other
southern states,
vegetarian food enjoys
widespread popularity.

47. POPULAR DISHES
• Dosa• Idly/ Uddina Vada:
• Maddur Vada • Chowchow bath

48. TAMILNADU FOOD
• A typical Tamil meal consists of
many spicy and non spicy
dishes.
• Many of these dishes are
generally mixed and eaten with
steamed rice, which is the
staple food of the region.
• Tamil family will eat mostly
vegetarian food, and the intake
of meat is lower than in most
parts of the world.

49. POPULAR DISHES
• Meen Kozhambu • Chicken Chettinad
• Mulligatawny Soup • Arisi Thengai PayAasam
• Chicken 65

50. KERALA FOOD
• Kerala, ‘God’s own country’, is famous for its natural beauty and
greenery, but also for wide variety of traditional cuisines that are
exclusive to the place. Keralites prepare both vegetarian and non
vegetarian food of different tastes. As Kerala is the land of
coconut, most of the cuisines contain coconut as a main ingredient
in various forms like coconut oil, coconut milk and grated coconut.
The spices like pepper and ginger are also used in abundance that
enhances the taste and aroma of Kerala food and make them
different from other Indian dishes.

51. POPULAR DISHS
• Puttu and Kadala Curry
• Appam with Stew
• Idiyappam
• Kerala Prawn Curry
• Nadan Kozhi Varuthathu (Spicy Chicken Fry)

52. Beverage of South India
• Nannari Sherbet • Panakam
• Vasantha Neer • Jigarthanda