West Indian Cuisine

West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.

West Indian Cuisine can be categorised as vegetarian, however a very small section of the society consume non vegetarian food. The communities that belong to the western part of the country principally practiseJainism and the religion teaches them non violence.
 
Maharashtrian cuisine 
A large portion of Maharashtra falls in the coastal regions and depends on rice, coconut and fish. Maharashtra also resides in the hilly regions of the Western Ghats and Deccan plateau regions and use groundnut.

Goan cuisine 
Goan cuisine is a typical blend of regional foods such as seafood, coconut milk, rice and paste. As the area is located in a tropical climate, Goan delicacies popularise the use of spices and intense flavours.

Gujarati cuisine 
Gujarati cuisine depends on the influence of Hinduism and Jainism. However, Gujarati cuisine is predominantly vegetarian. And the dishes are prepared with hint of sweetness adding sugar or brown sugar.

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Pav Bhaji, Indian Snacks

Pav Bhaji is a popular street food from Mumbai. It is a quick meal that can be grabbed on the go.

Pav Bhaji is a fast food dish from Maharashtra. It consists of a vegetable curry served with a soft bread roll.

History of Pav Bhaji
Pav Bhaji originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav Bhaji was later served at Udupi restaurants throughout the city.

Types of Pav Bhaji
Variations on Pav Bhaji include:

• Cheese Pav Bhaji, with cheese on top of the bhaji
• Fried Pav Bhaji, with the pav tossed in the bhaji
• Paneer Pav Bhaji, with paneer cheese in the bhaji
• Mushroom Pav Bhaji, with mushrooms in the bhaji

Preparation of Pav Bhaji
Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle served hot with a buttered soft white bread roll.

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Bread, Pizzas & Cake

Bread, Pizzas and Cakes are the most preferred food items for the young Indians. These western foods have obtained a place in the Indian food culture.Bread, Pizzas and Cakes are the most famous food items that have been evolved from the western culture. These foods are very delicious and are mostly preferred by the kids and youngsters.

Bread
Bread is a staple food prepared from a dough of wheat flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest foods.
The Indianised version of bread is popularly known as "Roti" or "Chapatti". Since it is the staple food of many Indians, it is very easy to prepare.

Pizza
Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables and condiments.

Cake
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations.

Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries and birthdays.

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Indian Snacks

Indian snacks are some of the tastiest and fulfilling preparations popular all across the country.

The Indian snacks are usually delicious and mouth watering preparations. Savouries like "Samosa", "Aloo Tikki" and "Vada Pav" are easily prepared and are commonly served Indian snacks.

Varieties of India Snacks
"Bhajias" or "Pakoras" can be prepared in both vegetarian and non-vegetarian forms.
"Steamed Momos" is an important input in the list of Indian snacks that has evolved from northern India. Sikkim is the land of momos, however momo has now become a loved Indian snacks among all ages.

"Dhokla" or the steamed gram flour snack has come straight from the heart of Gujarat and is served with tamarind and Mint-Coriander Chutneys.



Indian Snacks of Different Regions
Snacks vary from region to region in India. Some of the popular Indian snacks are "Achappam", different 

types of "Papad", "Murukku", "Banana Chips", "Bhelpuri", "Bhujia", "Bonda", "Bread Pakora", "Dahi Vada", "Dadpe Pohe", "Fafda", "Ghewar", "Gathiya", different types of "Halwa", "Jalebi", "Kachori", "Kuzhalappam", different types of "Vada", "Mysore Pak", "Namkeen", "Pakkavad", "Panipuri", "Pav Bhaji", 

"Potato Chips" and many more to be mentioned.

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Central Indian Recipes

Central Indian Recipes are a wide assortment of savoury and sweet dishes, influenced by the recipes of other states.






The staple foods of the people in  central Indian states are wheat, jowar and maize. Moreover, the meals are also inclusive of protein rich lentils.

People of these states in Central India cook vegetables in variety of styles. In addition to that dairy based dishes are mostly prepared in Gwalior and Indore districts.

The sweet dishes of the region consists ‘Kaju Barfi’, ‘Jalebi’, ‘Khurma’ and ‘Moong Dal Ka Halwa’.

Madhya Pradesh  Recipes
Madhya Pradesh offers a great culinary experience to the foodies. The recipes of Madhya Pradesh have a small tinge of Rajasthani and Gujrati cuisines. The specialty of their cuisine is the use of wheat and milk with various items.
Chhattisgarh Recipes
Chhattisgarh is also known as the ‘Rice Bowl of India’. Being a state which produces staple food in abundance, a great part of the food culture of Chhattisgarh consists of the staple crops such as Rice, Bajra and Jowar.

Chhattisgarh Tribal Cuisine
The tribal recipes of Chhattisgarh are also quite famous. Red ant and mushrooms are much preferred by the people of tribal regions to prepare a variety of food items. The tribes of Chhattisgarh primarily add the various types of fruits that are commonly found in the forest areas of Chhattisgarh.

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Jalebi, Indian Sweet

Jalebi is the national sweet of India, which is popular around the entire country.

Jalebi, also known as Zulbia or Zalabia, is the national sweet of India. This dessert is mainly served hot with either curd or Rabri.

Jalebis are tremendously popular during various Indian festivals. In general, Jalebi is sold at different sweet shops throughout the year.

The ingredients of Jlebi are:
• 1Cup refined flour

• 1/2 Cup yogurt

• 3 Cups sugar

• 1 Tablespoon milk

• Saffron a few

• Ghee for deep-frying

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Types of Indian Sweets

Types of Indian Sweets is prepared in the country varying in composition and procedure of making. They attract not only the people of the country but also the people from all over the world.

Types of Indian Sweets are an endless list. Sweets form an integral part of Indian cuisine. Apart from being a favourite confectionary, Indian sweets are also associated with culture and traditions of India.

Indian Milk Based Sweet
Khoya or mawa is a common yet important dairy product which is used for making many luscious sweet delicacies.Sweets made of Khoya include Kesar Barfi, Kalakand, Kaju Katli, Gulab Jamun and many more. Another delicious milk based sweet is  Kheer which is made with milk, sugar or jaggery and rice.

Indian Flour Based Sweet
Many sweets in India are also prepared by flour. Flour based sweets enlist Jalebi and Gujiya with coconut fillings. Recipes of many sweets are a combination of flour and milk like Malpuas.

Indian Dry Sweets
A variety of dry sweets are prepared in India which is relished throughout the country. Popular dry sweets of India are Sandesh, Gujiya, Peda, Laddu, Petha, Modak and many more.


Indian Fried Sweets
Another category of sweets in India are fried sweets. These are made by deep frying the ingredients in ghee or oil and are highly popular throughout the country.

Indian Dry Fruit Sweets
Dry fruit sweets are made from dry fruits like cashew nuts, almonds, pista and dried coconut kernel.
Indian sweets are not only popular in India but in abroad as well. Many foreigners also have developed cravings for Indian sweets.

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Kashmiri Cuisine

Kashmiri cuisine has been influenced by Hindu Pandits and by the dishes of Afghanistan, Central Asian and Persian.

Kashmiri Cuisine has evolved over hundreds of years and is highly influenced by the food of the Kashmiri Buddhists and Pandits, the Hindu community of the valley.

Kashmiri Pandit cuisine is elaborate and gives out the ethnic identity of the Pandits.The food is usually prepared in lots of curd, oil and spices. Mostly Chicken, Mutton, Onions, garlic and tomatoes are avoided in the preparation of the dish.

Dama OluvTypical Vegetarian dishes from the cuisine of Kashmiri Pandits include: "Ladyar Tsaman", "Veth Tsaman", "Dama Oluv", "Nadeir Yakhean", "Choek Vangan", "Nadier Palak" and "Razmah Goagji".

Kashmiri PulaoKashmiris use lots of ghee to cook the dish but nowadays families have started using mustard oil as an alternative to avoid the intake of high fat. Rice is the staple food of Kashmir. "Kashmiri Pulao" is very aromatic and light.

Wazwan in Kashmiri Cuisine
A ‘Wazwan’ is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based.


Desserts of Kashmiri Cuisine
Popular lip smacking desserts from the Kashmiri cuisine are the "Phirni", "Shufta", "Panjeeri", "Shakar Pareh", "Kasaar", "Seviyan" and many more. For desserts, fruits like apples, cherries, peaches, pears and plums are eaten.

Tea drinking forms a very important part of Kashmiri Pandit cuisine and often takes the place of dessert.

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Assamese Cuisine, Indian Regional Cuisine

Assamese Cuisine is characterized by moderate use of spices. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavouring and influences on food.



Features of Assamese Cuisine
Assamese dishes are less spicy than any other Indian dishes, but carry the richness of taste and health. The food is served in bell metal utensils made by the community called Mariya.

Rice in Assamese Cuisine
Rice is the one of the most important ingredient in Assamese cuisine. Many varieties of rice are grown in this state. Rice is eaten in a boiled form or sun dried. Rice is also eaten as snack.


Various Delicacies of Assamese Cuisine
‘Poitabhat’ is a favourite dish in Assam

during the summer season. ‘Bora’ is made with local ‘Xaak’ within the main ingredient and served with tamarind pickle. ‘Pokori’ or fritter is made of flowers and tender leaves of pumpkin, bottle gourd, eggplant and night flowering jasmine.

Desserts of Assam
A majority of Assamese dessert are made of rice. Ingredients
 like coconut and jaggery are also widely used to make such dishes. The
sweet dishes of Assam are simple to prepare and do not require much time either.

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