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True Essence of India

Indian Cuisine is considered to be one of the old diverse cuisines of the world. It can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Indian Cuisine is diversified in its varieties similar to its cultures, races and regions. Thousands of variations of dishes are prepared in the different parts of the country everyday.

In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent. A well-balanced Indian meal contains all six tastes. The essence of Indian cooking lies in the aroma of the spices which are blended together and added to enhance the basic flavour of a particular dish. This principle explains the use of numerous spice combinations and depth of flavor in Indian recipes.

Most Indian Cuisines 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 cuisines. Within these recognisable similarities, there is an enormous variety of local styles. In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia. All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables.

Indians are said to have a sweet tooth and an amazing collection of sweets are available to satisfy them. Gulab jamun, Rasgulla, Mysore paak, Coconut burfi, Doodh pedha, Pheerni, Puran poli, Kheer, Modak, Halva, Kulfi, Jalebi, Shrikhand are some of them. Tea is the most popular drink in the west; while in the south, coffee is the number one drink. Lassi, is the delicious Iced Curd Drink in the northern part of India. An Indian meal finishes with Paan – the collection of spices and condiments chewed with betel leaves.

Walk across any Indian City and here’s what you will bump into – hordes of people standing around an array of street food vendors selling everything from a Kullad (Earthen Cup) full of Milk or Chai to Chaat, Bread Pakoras, Paav Bhaji, Balushahi, Jalebis and Samosas to Rajma Chawal (Kidney Beans Curry and Rice). The list of options is endless and so is the appetite of the street food enthusiasts.

 
Must have from each States of India
STATE SPECIALITY
Assam Maasor Tenga, Pithas (Ghila, Til, Sunga, Tekeli, Bhapotdiya, Tora, Kholasapori & Xutuli), Assamese Tea, Komal Saul, Kahor Thal, Tenga along with Kahudi, Kharoli and Khorisa (Bamboo Shoots)
Arunachal Pradesh Monpa Cuisine (use of Chilly & fermented Cheese), Apong (local Beer), Butter Tea, Zan, Khura, Thukpa, Gyapa-Khazi, Khatzi, Pua, Kyola, Kharang, Bak-Tza Margu
Andhra Pradesh Hydrabadi Biryani, Pulihara, Mirchi ka Salan, Nahari Kulcha, Ghongura Pickle, Korikoora, Haleem, Paaya
Andaman & Nicobar Island Sea food like Lobster, Prawn and several other Sea-Fish Dishes, Coconuts
Bihar Litti (baked Balls of Wheat), Sattu (Ground Gram), Khaja, Khubi ka Lai, Anarasa, Tilkut, Chitba, Pitthow, Tilba, Dhuska, Makhana, Sonpapdi, Perukia, Balushahi
Chhatisgarh Bafauri (a sweet made with Chana Dal), Kusli (a sweet made with Flour and Semolina), Red Ant Chutney, Jalebi
Dadra Nagar Haveli Wild Mushrooms and Bamboo Shoots, Crabs, Chutneys made from the Fruit and Leaves of Wild Shrubs and Aromatic Herbs, Ubadiyu, Turmeric flavoured Buttermilk, Khaman, Fish like Rohu, Katla and Mirgals Carp
Diu & Daman Seafood, Feni, Papri (boiled, sweet and salty peas), Salted, Plain or Masala Cashew Nuts, Gujarati, Portuguese & Parsee Cuisine
Delhi Paranthe, Papadi Chaat, Aloo Tikki, Dahi Bhalla, Mulligatawny, Tandoori Chicken, Mughlai Kebabs, Varieties of Pickles, Nagauri Halwa, Rose & Kewra flavoured Kulfi Faluda, Thandai
Goa Khatkhatem, Foogath, Ambos Tik, Vindaloo, Bibinca, Prawn Balchao, Feni, Urak, Dodol, Doce, Pinagre, Cashew
Gujarat Undhiyun, Daal Dhokli, Thepla, Dhokla, Khandvi, Handvo, Panki, Bhakarwadi, Srikhand, Basundi, Ghari, Sutarfeni
Haryana Chole Bhature, Kachri ki Sabzi, Bajre ki Khichdi, Kadhi Pakode Wali, Chaas, Lassi, Singri ki Sabzi, Kheer, Mithe Chawal, Malpuas
Himachal Pradesh Siddu (Made of Soyabean, Walnut), Indra (Made of Urad Dala & Bada), Babroo, Aktori, Dham, Patande (Pancake), Kullu Trout, Channa Madra
Jharkhand Bihari Litti, Sattu, Pittha, Marua-ki-Roti, Pua, Chana Dal ki Kachree, Mitha Khaja, Kala Chana, Til Barfi, Thekua
Jammu & Kashmir Wazwan, Haak or Karam Ka Saag, Zafrani Pulao, Kashmiri Gustaba, Qahwa (Saffron Tea), Shab Deg Kashmiri, Roghan Josh
Karnataka Uppittu, Akki Roti, Idli, Pal Payasam, Masala Dosa, Uthappa, Bisi Bele Bhaat, Mysore Pak, Dharwad Peda, Gokak Khardantu, Kesari Bath, Coffee, Chiroti
Kerala Avial, Malabar Parotha, Payasam, Appam, Puttu, Irachi Stew and Fish Curry, Banana Chips
Lakshadweep Island Sea-food, Spiced coconut-rich Vegetarian & Non Vegetarian food, Curried, Fried and Barbecued Fish, Coconut Water
Madhya Pradesh Bhutte ki Khees, Chakki ki Shaak, Bhopali Kebab, Shami Kebab, Garoda Chat, Lapsi, Bafla, Sulfi, Toddy, Bhopali Paan
Maharashtra Thalipeeth, Pithla Bhakri, Sol Kadhi, Punheri Misal, Puran Poli, Varan Bhat, Vada Pao, Bhelpuri, Missal Pao, Srikhand, Modak
Manipur Iromba, Kabok, Chakkouba, Rath Jatra Dishes, Shree Govindajee Dishes, Cheiraoba Dishes
Meghalaya Jadoh, Kyat (local Beer), Pork
Mizoram Zu (a special Tea), Bai, Misa Mach Poora, Panch Phoron Taarkari
Nagaland Momos, Rice Beer, Cherry Wine, Thukpa Noodles Soup, Poora Haah, Fish Fried Rice
Orissa Bhat, Tarkari, Chitba, Pitthow, Kanika, Tilba (made of Katarni Rice), Ambila / Sakara, Fish Orly, Khirmohan, Rasabali, Chhenapodapitha, Anarasa, Belgrami, Chena Murki, Laktho, Dhuska, Litti
Pondicherry Kadugu Yerra, Vendakkai Patchaddy, Soya Dosa, Podanlangkai, Assad, Idli, Appam, Coconut Curry
Punjab Makke di Roti, Sarson ka Saag, Chana Bhature, Amritsari Kulcha, Rajma, Palak Paneer, Dal Makhani, Lassi, Carrot Halwa, Kalakand
Rajasthan Dal Baati Churma, Bessan Ki Missi Puri, Ker Sangari, Gatte Ki Sabzi, Bajre Ka Soyata, Pyaaz Ki Kachori, Lal & Safed Maas, Mawa Ki Kachori, Ghevar, Sewaiya, Malpua, Bikaneri Sev, Camel Milk Products
Sikkim Momos, Gya Thuk or Thukpa, Gundruk, Phagshapa and Sael Roti, Ningro with Churpi, Mohi (Butter Milk), Jaanr (fermented rice beverage, finger millet beverage, maize beverage, wheat beverage, cassava root beverage), Raksi, Tama, Mesu
Tamil Nadu Varieties of Dosa, Idli, Mendu Vada, Sambhar, Rasam, Appam, Chettinad Chicken, Pal Payasam, Ven Pongal, Upma, Mulaga Podi
Tripura Chakhwi, Mwkhwi, Muitru
Uttarakhand Aloo ke Gutke, Kaapa, Bhatt (variety of Soya Bean), Kulath, Kaafli, Arsa, Gulgula, Jhangora (Millets) ki Kheer, Chainsoo
Uttar Pradesh Kachori, Samosa, Benarsi Chaat, Lukknawi Biryani, Sultani Dal, Kakori Kabab, Shab Deg (Winter Dish), Nahari (Curry eaten at Dawn), Bedmi Aaloo Halwa, Sheer Qorma, Petha, Ruh-Afza, Gurahl Sharbat, Paan
West Bengal Bhapa Fish, Rosogulla, Mishti Doi, Sandesh, Chanar Payesh, Patali Gur (Date Palm Jaggery), Langcha, Mihidana–Sitabhog, Sharbhaja, Chanabora, Kathi Rolls
 
 
   

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