Indian food encompasses thousands of regional cuisines that vary significantly based on factors like climate and local ingredients. It is heavily influenced by religious traditions and was also impacted by colonial rule. The key characteristics of Indian cuisine include widespread use of spices and herbs and the practice of vegetarianism. Meals typically include bread, rice, vegetables and dairy. Food is an important part of culture and plays a role in everyday life and festivals. Regional cuisines differ based on geographic location and economics.

1. Presented By:
,
PALLAVI VERMA,

3. Introduction to Indian Food
Indian food encompasses a wide variety of
regional cuisines native to India. Given the
range of diversity in soil type, climate and
occupations, these cuisines vary significantly
from each other and use locally available
spices, herbs, vegetables and fruits. Indian food
is also heavily influenced by religious and
cultural choices and traditions.

4. Indian food consists of thousands of regional cuisines which
date back to thousands of years, it was also influenced by the
U.K. when they were ruling India during the pre-independence
period, The dishes of India are characterized by the extensive
use of various Indian spices, herbs, vegetable and fruit. It is
also known for the widespread practice of vegetarianism in
Indian society. Each family of Indian cuisine includes a wide
assortment of dishes and cooking techniques. As a
consequence, it varies from region to region, reflecting the
varied demographics of the ethnically-diverse subcontinent.

5. HISTORY:
Indian food has been influenced by a 5000 year history of various groups
and cultures interacting with the subcontinent, leading to the diversity of
flavors and regional cuisines found in modern-day India. Many recipes first
emerged during the initial Vedic period, when India was still heavily
forested and agriculture was complemented with game hunting and forest
produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain,
dairy products, honey, and poultry and other sorts of meats. Over time,
some segments of the population embraced vegetarianism. This was
facilitated by the advent of Buddhism and an equitable climate permitting a
variety of fruits, vegetables, and grains to be grown throughout the year. A
food classification system that categorized any item as saatvic, raajsic or
taamsic developed in Ayurveda. A reference to the kind of food one is to eat
is also discussed in the Bhagavad Gita.

6. Contd…
This was the period in which several North Indian dynasties
were predominant, including the Travelers who visited
India brought with them new cooking methods and
products like tea and spices. Later, India saw the period of
Central Asian and Afghan conquerors, which saw the
emergence of the Mughlai cuisine that many people now
associate with India. This included the addition of several
seasonings like saffron. the addition of nuts, and the
practice of cooking in a sealed pot called a "dum"..

7. Food
• Food is an important part of Indian
culture, playing a role in everyday life
as well as in festivals. In many
families, everyday meals are sit-down
affairs consisting of two to three main
course dishes, varied
accompaniments such as chutneys
and pickles, carbohydrate staples such
as Rice and Roti (bread), as well as
desserts. Food is not just important
for eating, but it is also a way of
socializing, getting together with
family, relatives and friends.

9. RELIGION AND FOOD
 Hinduism- They consume a vast range of different vegetables like
tomatoes, cauliflower, spinach, green beans and potatoes etc to make
different lavish dishes. They include several other vegetables like cluster
beans, beetroot, eggplant, cucumber okra, and white radish. Brahmins are
one of the highest castes in Hindu religion. They are strict vegetarians and
do not consume meat, fish or egg. However, Brahmins of the eastern coastal
regions are non vegetarians.
 Jainism—They take the food that is not obtained by hurting any form of
life, such as rice, lentils, wheat, oil seeds and beans, and plainly cultivated.
They do not consume root vegetables, alcohol, honey and meat and also do
not waste any food items. Basically their food concept is based on eating
after sunrise in the morning and eating before sunset in the evening. They
believe in fasting on certain days and offering food to poor people. They eat
only those vegetables and fruits which become ripe on the tree.

10. Contd…
 Buddhism- Are also generally vegetarians as they do
not believe in hurting any form of life. But Buddhists,
to some extent, do consume meat, but only if the
animal has died out of natural causes and not hunted.
• Muslim: Muslim foods have been an integral part of
Indian Food system. They usually prepare variety of
Non vegetarian Dishes and Sewaiyaan. Id festival in
this Community brings a variety and range of tasty
foods which they usually call Pakwans.

11. TASTE OF INDIA
 Ayurveda perceives food in terms of the six tastes – sweet, salty, sour, bitter, pungent,
and astringent. Ayurvedic cooking includes all of these six tastes at each main meal
you eat. Each taste has a balancing ability, and including some of each provides
complete nutrition, minimizes cravings and balances the appetite and digestion.
 Sweet (madhura): Milk, butter, sweet cream, wheat, ghee (clarified butter), rice,
honey, raw sugar, ripe fruits of many kinds
Sour (amla): Limes and lemons, citrus fruits, many kinds of immature fruits, yogurt,
mango powder, pomegranate seeds, tamarind
Salty (lavana): Salt (ayurveda recommends rock salt), salty pretzels or pickles
Bitter (katu): greens of many kinds, turmeric, fenugreek
Pungent (tikta): Chili peppers, ginger, black pepper, clove, mustard, radish,
Astringent (kashaya): Beans, lentils, turmeric, cruciferous vegetables such as
cauliflower and cabbage etc

12. People in India consider a healthy breakfast, or nashta, important. They generally
prefer to drink tea or coffee with the first meal of the day. North Indian people
prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and
some curd; people of western India, dhokla and milk; South Indians, idlis and
dosas, generally accompanied by various chutneys. Lunch in India usually consists
of a main dish of rice in the south and east and rotis made from whole wheat in the
northern and western parts of India. It typically includes two or three kinds of
vegetables. Lunch may be accompanied by items such as kulcha, nan, or parathas.
Curd and two or three sweets are also included in the main course. Paan (betel
leaves), which aid digestion, are often eaten after lunch in parts of India. India
families will gather for "evening breakfast" to talk, drink tea, and eat snacks.Dinner
is considered the main meal of the day, and the whole family gathers for the
occasion.
Eating Habits

13. Eating and serving styles
 Eating with your hands is considered
important in Indian etiquette because a
person eating with his hands knows the
exact temperature of food before the
morsel hits his mouth thus preventing
blisters in mouth due to consumption
of hot food.
 A universal aspect of presentation is to
sit down on a mat or low stool with the
thali, a large plate with samplings of
different vegetable dishes
accompanied by breads such as roti,
chapathi, naan, puri and rice.
 In South India, a cleaned banana leaf is
often used as a hygenic and visually
interesting alternative to plates. Traces
of Magnesium and Zinc present on the
plantain leaf is said to have health
benefits too. In addition the plantain
leaves are completely biodegradable.

14. Tadka or Seasoning
 Most Indian dishes either start or end with Tadka
(seasoning). This is simply the process of putting say a
tablespoon of oil in the cooking pot and when it is heated,
adding mustard seeds or cumin seeds orMethi (Fenugreek)
seeds. When they crackle, you are ready to throw in chopped
onions; which again is one of the most basic ingredients to
almost every vegetable or Dalcooked in India.
 Depending on what is being cooked, dry red chillies are also
used at the Tadkastage and are part of the cracklers!
 In Southern India, yet another common addition to
the Tadka is Curry Leaves, which give the dish an enhanced
and different flavour altogether.

15. Beverages
 The most common beverage found in India is tea. The
finest varieties of tea are grown in Darjeeling and Assam.
It is frequently prepared as Masala Chai with a mixture of
milk along with other spices. Another Popular beverage is
coffee. It is ordinarily served in South India. One of the
nicest kinds are grown in Mysore and Karnataka, It is sold
by the name of “Mysore Nuggets”. Other drinks are nimbu
pani (lemonade), Lassi ( milk with nuts and cardamom)
and Chaach ( made from yogurt). Alcoholic drinks are
served in India such as palm wine, fenny, bhang and
Indian beer. Surprisingly, drinking a beverage is not polite
when eating a meal in India

16. East, West, North & South
 Certain dishes originating from the Northern most part of India
use stronger spices like whole cardamom, cloves and Bay leaves.
This is used for vegetables, curries as well as for an amazing
flavour in plain white rice.
 In the East, where fish is one of the most popular dishes, they use
a paste made of mustard seeds as well as poppy seeds which
provides a totally different tang to the fish preparation. The paste
is pungent, rather much like the Japanese Wasabi.
 The western parts of India use similar spices but are higher in
degree in their usage of chilli as well as sugar. The Dal (Lentil)
made in these parts of India are usually on the sweeter side
compared to their counterparts in the rest of the country.
 Freshly grated coconut is used as a garnish in many southern
curries as well as rice dishes giving it a distinct flavour and great
taste.

17. REGIONAL CUISINE
Cuisine differs across India's diverse regions as a result of
variation in local cultures, geographical locations (e.g.,
whether a region is close to the sea, desert or the
mountains), and economics. Indian cuisine also varies
seasonally, depending on what fruits and vegetables are
ripe.

18. Punjabi Cuisine
 Punjab is a northern state of
India and is very popular for
its rich food . Punjabi recipe
is prepared in delicious
gravy and punjabi parathas
melted in butter/ ghee.
 Punjabi dishes is simple,
healthy and yet has its own
fascination. The famous
dishes like matar paneer,
dal makhani, parathas,
bature, lassi are popular all
over India.

19. Haryana
 Haryana is the state which finds it’s mentioning in the
Famous epic of Mahabharata. The popular battle
between the Pandavas and Kauravas was fought
at Kurukshetra, Haryana. The state of Haryana
played an important in the freedom struggle. Haryana
is an integral part of Punjab. So one can find touch of
Punjab in its cuisines. As Haryana is an agricultural
state, most of them are farmers. Haryana offers
delicious cuisines, as it cannot be anticipated from the
tourist to carry their food

20. Milk Products in Haryana :
 This is a very important wealth, which Haryana has.
Haryana comes after Punjab in the ranking of cattle
breeding in India. The Murrah Buffalo and Haryana
cow are the types of cattles found. There is absolutely
no shortage in the haryanvi cuisines. People make
Ghee and a major chunking use of ghee can be found
in the cuisines of Haryana. The butter, which is
made at home, is known as nooni or tindi in Haryana.
There is an age-old tradition that things made from
pure ghee should go in to the house of girl’s house.

21.  Tea and Buttermilk are the local drinks. Haryanas
Thandai is the local delight which is a sweet drink
made from milk. Bajra Ki Khichdi which is a whole
millet porridge and is combined along with Karhi or
Ghee. Bathua Ka Raitha which is made up of spicy
yoghurt and leafy green Bathua, Relishing and mouth
watering Aloo ki tikki which is made up of browned
mashed potato, stuffing of spicy lentils and relished
with tamarind chutney

22.  Desserts, the sweet content eaten after the meal
includes simple but tasty sweets: which includes the
delicious orangy Gajar ka Halwa made from carrots,
ghee, sugar also includes Kheer which is made from
rice, milk and Rabri made from wheat flour and
buttermilk. The Famous cuisines includes Kachri ki
Sabzi, Bajra Aloo Roti Makhan, Churma, Malpuas,
Bathua Raita, Besan Masala Roti, kheer, Methi Gajar,
Singri ki sabzi, Mixed dal, Mithe chawal.

23. LASSI
 Health benefits of lassi:
1) Digestion: If you cannot have milk, yoghurt is considered the next best
option. Since lassi is prepared with yoghurt, this drink is beneficial for
soothing the digestive tract. Lassi promotes digestive enzymes
and aids in digestion.
2) Stomach problems: Lassi or buttermilk is a healthy and natural remedy
used to ease the bloating of the stomach, preventing constipation and other
stomach disorders.
3) Probiotics: Lassi is a probiotic that influences the growth of healthy
bacteria and reduces the development of bad bacteria in the gut.
4) Muscle mass: This drink is rich in protein, which is essential for building
muscles. So, lassi is popular with bodybuilders.
5) Energy: Drink a glass of lassi when your energy levels are low.

24. CHHACHH
 1.In the disease like sprue, mixing powdered leaves of the holy fig tree
and dry ginger in buttermilk and drinking it is very beneficial.
 2. Drinking buttermilk made from fresh milk of cow, without mixing
salt in it purifies the blood. It gives strength and vitality. The
complexion of the body improves. It destroys numerous disease related
to wind and phelgm humour of the body.
 3. If equal quantities of powdered dry ginger, powdered black pepper,
powdered of the leaves of fig tree and powdered rock salt is mixed in
buttermilk and then had, it cures indigestion. Similarly, if only
powdered dry ginger and powdered black pepper is mixed with
buttermilk, it too destroys indigestion.
 4. The pulp of wood apple, if mixed with the buttermilk, cures
diarrhea, dysentry and excessive haemorrhage.
 5. Drinking buttermilk mixed with powdered asafoetida powdered
cumin seed and powdered rock salt, cures diarrhea and abdominal
pains.

25. SARSO KA SAAG
 1. Cancer Prevention
 Mustard greens give rise to cancer prevention simply by helping three essential
body systems: anti-oxidant, detoxing as well as anti-inflammatory. Research
has connected mustard greens towards the protection against bladder, colon,
breast, lung, prostate and ovarian cancers.
 2. High in Antioxidants
 Amongst leafy vegetables, mustard greens supply a number of the greatest
amounts of three powerful antioxidants: vitamin K, vitamin A and vitamin C.
Just one single cup of mustard greens offers 524% the DV of vitamin K, 177%
the DV of vitamin A and 59% the DV of vitamin C. Also, they are an excellent
source of manganese, foliate and also vitamin E.
 3. Detoxification
 The anti-oxidants as well as sulfur-containing nutrition within mustard greens
assist increase phase 1 and phase 2 detoxification actions within the body.
Studies suggest the body’s detox system is essential in assisting cardio health,
avoiding cancer and also preventing various other long-term illness and also
disease.

26. BAJRA KI ROTI
 1 Good source of energy: Bajra is mainly made of starch, a
high-energy food. Since it takes longer time to break-down
starch, bajra is a long-acting source of energy that keeps you full
for a longer time. It is also an excellent source of essential amino
acids that make up protein molecules. According to nutritional
experts, the amino acids present in bajra are readily available and
comparatively easily digestible than wheat grains.
 2 Promotes heart health: Bajra contains niacin, a vitamin that
plays a crucial role in lowering cholesterol levels, thereby
preventing heart disease. It is also a fairly good source of
magnesium and potassium, minerals that play a role in
regulating blood pressure. A phytonutrient called lignin, found
abundantly in bajra, is thought to be associated with a lowered
risk of cardiac arrest.

28. Bengali Cuisine
 Bengali cooking is famous for sweets
made from cottage cheese. Sandesh,
Rosogolla, chanar payesh are few of
the very popular recipes. Mishti Doi
(sweetened curd) and Patali gur
confectionery (date palm jaggery)
are mouth watering.
 Every district in Bengal has a special
sweet recipe of its own . Langcha
and Mihidana Sitabhog of
Bardhaman, Sharbhaja of
Krishnanagar, Chanabora of
Murshidabad and so on. Luchi,
Bengali Fish Curry, Cholar Dal and
Aloo Posto to Gurer Payesh and
Chum Chum are any food lovers
first choice.

29. Rajasthani Cuisine
 The ancient princely state of Rajasthan
gave rise to a royal cuisine. The Rajas who
went on hunting expeditions ate the meat
or the fowl that they brought back. Even
today, Rajasthani princely feasts flaunt
meat cuisines that are incomparable. In
contrast are the vegetarian Rajasthanis.
 Their food cooked in pure ghee is famous
for it's mouth- watering aroma.
Rajasthan's tastiest curries are based on
the use of pulses or gram flour. Dry fruits,
spices and yogurt are used in many
delicacies. Rajasthan can also boast of a
vast array of savouries and sun-dried
snacks. Be it dal baati and churma or missi
roti , one always ends up licking his
fingers.

30. 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 curd.
 Gujarati food is nourishing
and balanced. Snacks like
dhokla, khandvi, sweets
like basundi are famous for
its taste.

31. Maharashtrian Cuisine
 Maharashtrian or Marathi food
consist large variety of vegetables,
fish and coconuts. Maharashatrian
food is rich in ginger, garlic and lots
of spices. Tomatoes, and other
vegetables stuffed with masala
fillings and cooked in oil till soft are
very popular in Maharashtra.
Cooking is mainly done in
groundnut oil but it is made sure
that the oil is minimum. Bharwan
Baingan, Kohlapuri Rassa, Puran
Poli, Aamti, Bombay Chiwda are
some of the popular recipes.

32. Karnataka Cuisine
 Varieties in the cuisine of
Karnataka reflect influences from
the three neighbouring South
Indian states, as well as the states
of Maharashtra and Goa to its
North.
 Typical dishes include bisi bele
bath, jolada rotti, chapati, ragi
rotti, akki rotti, saaru, huli,
vangibath, khara bath, kesari
bath, benne dose, ragi mudde,
and uppittu. The Kodagu district
is famous for spicy pork curries
(pig curry) while coastal
Karnataka specialises in seafood.

33. Tamil Nadu Cuisine
 Tamil food is characterised by its use of
rice, legumes, and lentils, along with
distinct aromas and flavours achieved by
the blending of spices such as curry leaves,
tamarind, coriander, ginger, garlic, chili
pepper, cinnamon, clove, cardamom,
cumin, nutmeg, coconut and rose water. A
meal (called Saapadu)consists of rice with
other typical Tamilian dishes on a banana
leaf.
 A typical Tamilian would eat in banana
leaf as it gives different flavour and taste
to the food. But it can also be served on a
stainless steel tray - plate with a selection
of different dishes in small bowls. Tamil
food is characterised by tiffins, which is a
light food taken for breakfast or dinner
and meals which are usually taken during
lunch.
 The word "curry" is derived from the
Tamil kari, meaning something similar to
"sauce".

34. Kashmiri cuisine has evolved over hundreds of years.
The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are
over 30 varieties.
One of the key differences between Kashmiri cuisine and Punjabi cuisine is that the
staple in Kashmiri cuisine is rice, whereas that in Punjabi cuisine is Chapatti also
known as Roti.
The Kashmiri Pandit cuisine usually uses yogurt, oils and spices as such turmeric, Red
Chilly powder, Cumin powder, Ginger powder and Fennel Powder (which is unique to
Kashmiri cuisine), but avoids onion, garlic, and chicken.

35.  Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies.
 Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret,
shark, tuna and mackerel.
 Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.
 The state is frequented by tourists visiting its beaches and historic sites, so its food has
an international aspect.

36.  Poha, a popular breakfast dish in Madhya Pradesh.
 The cuisine in Madhya Pradesh varies from region to region, with the north and
west of the state being mainly based around wheat and meat, and the wetter south
and east being dominated by rice and fish.
 Gwalior and Indore abound in milk and milk-based preparations.
 One other popular dish in the region is the Dal bafla.
 Another popular dish in Malwa region (central M.P) is poha (flattened rice), it is
mostly a breakfast item served with Jalebi.

37.  The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.
 The varieties reflect influences from the food habits of the three neighboring South
Indian states, as well as the state of Maharashtra and Goa to its north.
 Masala Dosa traces its origin to Udupi cuisine.
 Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South
Karnataka.

38. The cuisine of Bihar is similar to North Indian cuisine, the
food culture in Hindi Belt, and with Oriya cuisine. Bihari society is not strictly vegetarian, but
people avoid eating non-vegetarian food daily. Religious people avoid eating non-vegetarian food
on Tuesday, Thursday and Saturday. Bihari people typically eat boiled rice and daal with cooked
vegetables for lunch, and roti with cooked vegetables for dinner. Roti and boiled rice are not
usually eaten together. Due to this area's strong Hindu-Muslim heritage, river fish, chicken and
goat are popular meats. Mutton is considered offensive by many people. Meat-based dishes are
eaten mainly with boiled rice. Fish curry is made using mustard paste, a similar technique to the
Oriya way of cooking fish. Dairy products, such as yoghurt, buttermilk , butter, ghee (clarified
butter), and lassi, are consumed throughout the year. Watery foods such as watermelon and
sherbet made of pulp of the wood-apple fruit are consumed mainly in the summer months, and
dry foods and preparations made of sesame or poppy seeds mainly in the winter months. People
generally eat roti soaked in milk. 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.

39.  The Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a
vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice
constituting the essentials of daily food habits.
 Pooris and kachoris are relished on special occasions.
 Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking
techniques which is very popular worldwide.

40. DESSERTS OF INDIA
 Indian sweets, known as mythoi, are a type of
confectionery. Many are made with sugar, milk and
condensed milk, and cooked by frying. The bases of
the sweets and other ingredients vary by region. In
the Eastern part of India, for example, milk is a staple,
and most sweets from this region are based on milk
products

41. Lassi is a popular and traditional yogurt-based drink of India. It is
made by blending yogurt with water or milk and Indian spices. Salted
lassi is more common in villages of Punjab & Indian Porbandar,
Gujarat. It is prepared by blending yogurt with water and adding salt
and other spices to taste. The resulting beverage is known as salted
lassi. Traditional lassi is sometimes flavored with ground roasted
cumin. Sweet lassi is a form of lassi flavored with sugar, rosewater
and/or lemon, strawberry or other fruit juices. Saffron lassis, which are
particularly rich, are also very popular.

42. THANK YOU