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INDIAN REGIONAL CUISINE IT IS TRUE OF INDIAN CUISINE THAT IS FAMOUS FOR ITS DELICIOUS TASTE, ITS ELABORATE & RICH MEAT PREPARATION & ON THE OTHER HAND FOR THE SIMPLE & EXOTICVEGETARIAN PREPARATION. EVERY RELIGION OF INDIAN CUISINE HAS A PARTICULAR STYLE OF COOKING. NORTH INDIAN CUISINE= THE NORTH INDIAN CUISINE IS VARY FAMOUS IN INDIA & ABORD,ALSO FOR THEIREXOTIC FLAVOUR & STYLE OF COOKING.NORTH INDIAN CUISINE BASICALLY INCLUDES,UTTAR PRADESH & PUNJAB REGION,FOR THEIR EXOTIC PREPARATION.OTHERS ARE KASHMIR CUISINE=TRADITIONALLY KASHMIR COOKING IS CALLED WAZAWAN AND COMPRISES MOSTLY NON VEGETARIAN DISHES.IT IS RICH & TASRE &WONDERFUL UNIQUE FLAVOUR.THE KASHMIRI CUISINE IS MAINLY DEVIDED INTO TWO MAIN COMMUNITIES, a) KASHMIRI MUSHLIMS b)KASHMIRI PANDITS.KASHMIRI PANDITS ARE NON VEGETARIANBUTTHEY DO NOT USE ONION , GARLIC, IN THEIR TRADITIONAL DISHES.KASHMIRI MUSHLIMS ARE BASICALLY NON-VEGETARIAN.THE VMOST FAMOUS INGREDIENTS IN KASHMIRI CUISINE IS CUDR, & HING.THEY USE CURD IN ALMOST ALL PREPARATION EXCEPTB CERTAIN KABABS.CURD HELPS TO REDUCE THE SPICYNESS, &GIVE THE SMOOTH CREAMY CONSISTANCY.LOCALLY GROWN VARIETIES OF RICES ARE EXTENCIVELY USED TO MAGOR RICE PREPARATION.ALL THE DISHES ARE BUILD AROUND THE MAIN COURSES OF RICE.LOTUS STEM IS ALSO A IMPORTANT INGREDIENTS FOR THEIR PREPARATION.HERVESTED LOCAL MUSHROOM ARE ALSO BE EXTENCIVELY USED IN KASHMIRI CUISINE.FRESH FRESH NIS ALSO VERY FAMOUS FOR THEIR CUISINE.SMOKED MEAT , DRIED FISH IS ALSO THE CORE INGREDIENTS IN KASHMIR CUISINE. SPECIALITY ITEMS=a) DHANIWAL KORMA=MEAT COOKED GENTLY IN YOGERT,& FLAVOURED WITHCORRIENDER LEAFE., & SERVED WITH PLAIN RICE. b)ROGANJOSH=MEAT COOKEDGENTLY WITH WHOLE GARAM MASALA, GINGER,FENNEL,VINIGER , & LOTS OF RED CHILLI.ACTUALLY ROGAN IS A BULK OF A TREE,WHICH IS FRIED TO GIVE THE RED COLOUR OF THE MEAT PREPARATION. c)RAJMA GOGJI=THIS IS RED KIDNEY BEAN COOKED WITH TURNIPS. IT IS APERFECT DISH FOR COLD DAYS.BEANS IS COOKED AND SAUTE WITH VARIES MASALA LIFE FENNEL, GINGER, KASHMIRI RED CHILLI, ALONG WITH FRIED ONION RINGS. PUNJABI CUISINE= FOOD OF PUNJAB IS VERY RICH TASTE.BASICALLY TANDOORI ITEMS ARE VERY FAMOUS IN PUNJABI CUISINE.THE TANDOOR IS USED FOR COOKINGALL BREADS LIKE ROTI, NAAN, PARATHA. AND COOKING FOR NON VEG ITEM LIKE TANDOORI CHICKEN, TANDOORI ALOO ETC.THE FOOD OF PUNJAB USUALY HAVE A THICK CREAM CONSISTANCY, THEY USE DESI-GHEE IN ALMOST ALL PREPARATION.THEY USE PANNER, CREAM,CURD, TO MOST OF THE DELICIOUS DISHES.MAIZE FLOUR, MUSTERD, USED TO MAKE FAMOUS VEG DISHES,LIKE MAKKI-KI-ROTI,SARSSO-KA-SAAG. SPECIALITY ITEM=a) KADHI=IT IS ASTEW MADE BY YOGERT &CHICK-PEA FLOUR AND VARIOUS FLAVOURINGS FILLED WITH DUMPLING MADE BY GRAM FLOUR. b) BAIGAN KA BHARTA=SMOKED AUBERGINE DELICACY COOKED WITH ONION & TOMATO.C)SARSOO-KA-SAAG= MUSTERD LEAVES COOKED WITH SPINACHE, GREEN CHILLI , AND GINGER & COOKED & AGAIN COOKED INBUTTER, FOR A LONG TIME ON SLOW FIRE. d)DAL MAKHANI=A RICH LENTIL PREPARATION AUTHANTICALLY MADE OF RAJMA,URAD &CHANA DAL,& ENRICHED WITH BUTTER. e)MURG MAKHANI=TANDOORI CHICKEN IN TOMATO BASED RICH GRAVY WHICH IS ENRICHED BY ADDITION OF CASHEWNUT,CREAM,&BUTTER. UTTER PRADESH=THE CUISINE OF UTTER PRADESH IS MAINLY INFLUENCE BY ITS DIFFEARENT CITIES, SEASON & AVAILABILITY OF RAW INGREDIENTS.AVAREGE CUISINE INVOLVE ARROUND THE SIMPLE VEGETARIAN DISHES,BUT FRIED FOOD ITEMS ARE ALSO VERY POPULARLIKE KACHURI AND POORI.THE TYPE OF FOOD VARIES FROM REGION TO REGION.IN MATHURA THEY HAVE USE LOTS OF GHEE AND MILK IN THEIR MAXIMUM PREPARATION.THE WORD “DUM-PHUKT”STYLE OF COOKING IS ALSO FROM THIS REGION. SPECIALITY ITEM=a)JAL-JEERA=A DRINK USE AS A REFRESHER TO MADE BY FLAVOURING WATER WITH JEERA POWDER &MINT LEAVES,TAMARIND JUICE,& OTHER INGREDIENTS. b) SHAMI KABAB=CONSIDER THE NATIONL KABAB OF” AWADH” BASICALLY PREPARED FROM MINCED MEAT. THE KABAB ARE ROLLED & FILLED WITH SPICY MASALA WITH GREEN MANGO ,& SHALLOW FRY ON TAWA .c)Murg wajid ali=A TRIBUTE TO AWADH BEST KNOWN NAWAB WAJID ALI SHAH.THIS DELICACYIS A SAFFRON FLAVOURED CHICKEN BREAST WHICH XCOOKED IN KHOYA MASALA & COOKED IN RICH ALMOND GRAVY. D) ROOMALI ROTI=IT IS A FAMOUS BREAD,THAT IS FINE,SOFT,LAGE. IT IS COOKED ON IRON GRIDDLE. SOUTH INDIAN CUISINE= A) ANDHRA CUISINE=THE PEOPLE OF THIS REGION ARE PREDOMINATELY MUSLIM AND HINDU.THE HYDREBADI MUSLIM GOT THERE FOOD HABITS FROM THE MUGHALS WHILE THE HIMDUS HAVE THEIR OWN TRADITION.THE CUISINE OF ANDRA PRADESH IS FAMOUS FOR THEIR SPICES AND HOTTEST FLAVOUR.THE MUSLIMCOMMUNITY PREFER RED MEATS,AND ALL THEIR GRAVIES ARE MADE UP OF RICH INGREDIENTS ONE OF THE MOST CHARECTERESTICS FEATURES OF THE CUISINE IS THE USE OF TAMARIND AS AN SOURING INGREDIENTS. THE ANDRA FOOD IS VERY SPICY AND THE CUISINE IS LARGELY VEGETARIAN WITH ONLY THE COASTAL AREA SHOWING A MARKET PREFERANCES FOR SEA FOOD.TRADITIONALY THE ANDHRA FOOD IS SERVED ON A CLEAN BANANA LEAF.BIRIYANI CLOSELY ASSOCIATED WITH HYDRABADI CUISINE.FISH & PRAWN ARE PREPARED WITH GROUND PAPER &EATEN WITH RICEDOSA &UPPMA ARE VERY COMMON CUISINE IN ANDRA PRADESH. SPECIALITY ITEM=A)ULLIVISHAKA KODI VAPUDU=IT IS A DRY PREPARATION ON WHICH CHICKEN&CHICKENLIVER IS ROASTED WITH BROWN ONION, CURRY LEAFS,GINGER, GARLIC , AND SPICES,. IT IS RADDISH BROWN IN COLOUR. b) PUTUSU=THIS IS A THICK SOUP MADE UP OF TAMARIND &SPICES, TEMPERED AND THICKEND WITH RICE FLOUR.C)CHARU=IT IS A CLEARD TEMPERED LENTIL SOUP. d)PESSARATTU=A RICE PANCAKE WHICH IS THE FILLINGS OF SAMOLINA& ONION . THE PANCAKE IS MADE BY THE FERMANTED GREEN GRAM. KARNATAKA CUISINE=IT IS THE SPICY REGION WHICH PRODUCE THE BEST CARDAMOM AND BLACKPEPPER. COORG=ONE OF THE REGION OF KARNATAKA, COORG IS QUITE DIFFEARENT FROM REST OF THE STSTE, AND FAMOUS FOR ITS EXOTIC CUISINE.COORG IS PERHAPS THEC ONLY REGION WHO SERVE NON VEGETARIAN FOOD,FOR THEIR MARRIAGE CEREMONY AND TRADITIONAL FESTIVAL.THE CULINARY ART OF COORG IS NOTED FOR ITS APPETISING TASTE,& SMELL.THEY USE LOTS OF GHEE WHICH SUITS THE COLD CLIMATE MEAT,PORK, MUTTON,CHICKEN, OR FISH,CUT INTO SMALL PICESS AND MAKE INTO A NOURISHING CURRY SEASONED WITH LIME , MANGO ETC. MANGALORE=MANGALORE IS A REGION OF VARIETY OF IDLE,DOSA ETC.THEY USE LOTS OF VEGETABLE TO THEIR MOST OF THE PREPARATION.IN THIS REGION ITS FAMOUS FOR THEIR USES OF LOTS OF SPICES,COCONUT MILK.THEY ALSO EAT CHICKEN, LAMB,WHICH IS BASAICALLY COOKED IN COCONUT MILK. SPECIALITY ITEM=a) KUDUTA SAAR=ALSO KNOWN AS HORSE GRAM RASAM IS A DARK BROWN COLOUR THIN SOUP , SOURING GIVEN BY Tamarind. b)KARI GASSI=IT IS AN MANGOLIAN CHICKEN CURRY , RADISH BROWN IN COLOUR , SPICY THIN GRAVY,PREPARED WITH A PASTE OF COCONUT, RED CHILLI,CORRIENDER SEEDS,PEPPER CORN,GARLIC, CUMIN SEEDS. TAMILNADU CUISINE=RICE IS THE KING OF THE GRAINSIN THIS STATE.NO MEAL IS POSSIBLE WITHOUT IS MAKING AN APPEARANCE IN ONE FROM THE OTHER.DOSA & IDLY IS ALSO THE FAMOUS ITEM FROM THIS ERGION.RICE, SAMBER, CURD ARE THE MAIN VEGETARIAN ITEMS FROM THIS REGION.TAMILNADU CUISINE IS ALSO FAMOUS FOR THEIR NON- VEGETARIAN ITEM.CHICKEN , MEAT, FISH ARE USED IN MAXIMAM PREPARATION. BASICALLY THE FOOD IS SERVED IN A PARTICULAR THALI WITH ATTRACTIVE DECORATION. SPICES AND MASALAS ARE EXTENSIVELY USEC IN TAMILNADU CUISINE. SPECIALITY ITEM=a)IDLE= IT IS A STEAMED PUDDING, MADE BY FERMANTED URAD DAL & BOILED RICE.SERVED WITH COCONUT CHUTNEY & SABER. B) KANCHIPURAM IDLE=IT IS A FAMOUS STEAMED SAVOURY CAKE MADE BY FERMANTED MUNG DAL AND RICE, FLAVOURED WITH CUMIN,PEPPER,GINGER.C)SAMBA SADDAM=BOILED RICE FLAVOURED WITH CRUSHED JEERA,PEPPER CORN,GREEN CHILLI, CASHEWNUT,AND CURRY LEAVES. KERALA CUISINE=THE CUISINE OF THIS REGION IS VERY HOT AND SPICY .FOOD IS TRADITIONALLY EATEN BY HAND & SERVED ON A BANANA LEAVES.THIS REGIONB IS FAMOUS FOR THEIR SWEET PREPARATION LIKE PACADI, & PAYASAM.WHICH IS BASICALLYBASED ON MILK, COCONUT MILK, BANANA.THIS REGION IS ALSO USED THE VARIETIES TYPES OF GROUND SPICES.SEVERAL SOUPS ARE PREPARED BY USING RICE & DAL.IDLE , DOSA ARE VAQRY COMMON FOR THEIR COMMON BREAKFAST ACCOMPANIED WITH COCONUT CHUTNEY. SPECIALITY ITEM=A)APPAM= IT IS A SOFT PAN CAKE MADE FROM FERMANTED RICE.IT IS GENARELLY CONSUMED BY VEGETABLE AND MUTTON STEW, GARNISHED WITH CURRY LEAVES.B)PUTTU=A TYPE OF STEAMED CAKE MADE FROM RICE, FLOUR, AND STEAMED IN METAL CYLINDER.C) MEEN CURRY=A THIN STEW OF FISH,TEMPERED WITH CURRY LEAVES,GREEN CHILLY , GINGER, GARLIC, AND SOURED WITH TAMARIND.D) THORAN=BEANS SAUTE WITH ONION,GARLIC,CUMIN & TARMARIC,ADDED WITH GRATED COCONUT, TEMPERED WITH MUSTERD SEEDS,CURRY LEAVES,DRIED RED CHILLY & FRIED URED DAL.IT IS A COMPLETE DRY PREPARATION. MUGLAI CUISINE=AT FIRST INDIA HAVE NO GRAPES,MELONS,NO ICE AND NO BREADS,OR NO COOKED FOODS.IMPERIOR BABAR WAS THE KEEN OBSERVER OF THE PLANT& ANIMALS,OF HIS NEW COUNTRY.THE GREAT EMPERIOR AKBAR DID NOT LIKE MEAT.IN FACT HE WAS A VEGETARIAN.ABUL-FASAL HIS FAMOUS BOOK CALLED AIN –E – AKBARI WAS WRITTEN THAT THERE TYPES OF DISHES WERE DESCRIBED AS BEING COOKED IN THE MUGAL KITCHEN. THE FIRST OF THESE WAS ENTIERLY CONSIDERED OF VEGETARIAN DISHES, LIKE RICE, WHEAT,RICE, GREEN VEGETABLES,THE REST GROUP CONSIDERED OF PREPARATION OF RICE WITH MEAT LIKE PULAO,BIRIYANI,SHORBA.THERE ARE LOTS OF MEAT PREPARED WITH GHEE, SPICES CURD &GGG, TO GIVE SUCH RICE ITEM AS YAKHNI,KEBAB,DUMPUKT,KEEMA & KABAB ARE THE FAMOUS PREPARATION IN MUGLAI CUISINE.KEBABS ARE PREPARED BY MINCE MEAT & CHANA DAL ,AND SPICES THAN ROASTED ON TAWA . BENGALI CUISINE=BENGALIS ARE ONE OF THE GRATEST FOOD LOVERS,IN INDIA.THEIR PASSIONS FOR FISH IS SO THAT,NO MEAL IS CONSIDER,COMPLETE WITHOUT A FISH.CRAB , PRAWN , LOBSTAR ETC ARE ALL LOVED BYBENGALI PEOPLE.RICE IS STAPLE FOOD FOR BENGALIS.PURE MUSTERD OIL IS MOSTLY USED AS A COOKING MEDIUM.AS IN ALL OF INDIA , BENGALIS EAT EVERYTHING WITH THEIR FINGARS.FRITTERS IS A COMMON ITEM FOR BENGALI CUISINE. BASICALLY BENGALIS ARE HABITUATED WITH SPICY FOODS. ALL THE MAJOR SPICES LIKE CUMIN, CORRIENDER, ANISEEDS, MUSTERED, ARE COMMONLY USED IN BENGALI CUISINE.VEGETABLES ARE THE FIRST MAJOR ITEM SERVED WITH DAL.HILSA & OTHER FISH ARE VERY COMMONLY USED IN BENGALI CUISINE.VEGETABLES ARE THE FIRST ITEM TO BE SERVED FOLLOWED BY DAL.CHUTNEY AND SWEETS ARE COMMON ITEM IN BENGALI CUISINE . SPECIALITY ITEM= A)SHUKTO=A MIXED VEGETABLE PREPARATION COOKED IN MUSTERD OIL, MUSTERD PASTE,WITH DEEP FRIED GRAMFLOWER DUMPLINGS.B)CHOLAR DAL=A SPLIT BENGAL GRAM PREPARATION TEMPERED WITH CUMIN , GINGER,GARLIC,CHILLI,COCONUT AND POWRED MASALA.C)PAYASH=A SWEET PREPARATION MADE OF RICE,COOKED IN MILK WITH SUGAR.D)CHORCHORI=A MIX VEGETABLE PREPARATION COOKED IN MUSTERD OIL WITH MUSTERD PASTE WITH DEEP FRIED GRAM FLOUR DUMPLINGS.E)JINGA POSTO=JHINGA COOKED IN MUSTERD OIL WITH A PASTE OFCHILLI, POPPY SEEDS, ONION SLICE UNTIL THE VEGETABLE IS DRY, AND COOKED . GOAN CUISINE=IF ANYBODY THINK & TALK ABOUT THE GOA,THEN ITS SEABEACH, CHURCHES, AND ITS FESTIVAL COME IN MIND, BUT EXCEPT THIS THERE IS ANOTHER IMPORTANT THINGS WHICH THE GOA HAS IN ITS CUISINE. GOAN CUISINE IS A FUSION OF CHRISTAN, HINDU &PARSI CUISINE.GOA HAS AN OVER HUNDRED KILLOMETERS OF COASTAL AREA OF ALONG WITH ARABIAN SEA. BEING A COASTAL AREATHERE IS NO GOAN WHO IS NOT FAMILIER WITH EATING FISH & SEAFOOD,LIKE PRAWNS,LOBSTAR,CRAB,POMFRET,. GOANS PREFER RICE INSTEAD OF WHEAT, THEY ALSO USE COCONUT MILK. COCONUT IS A ESSENTIAL INGREDIENTS OF GOAN CUISINE.MEATS, WHICH IS ALSO PREFER ED BY GOANS, ARE PORK, LAMB, & CHICKEN. THE MAIN FEATURES OF GOAN CUISINE ARE THEY USE LOT OF SMALL RED CHILLY IN THEIR DISHES , WHICH MAKES THE DISHES SPICY. GOANS DO NOT LIKE THE SWEETS,BUT SOME OF THE FAMOUS GOANISH SWEETS ARE DODOL, BIBILICA.BIBILICA IS A SWEET PAN CAKE MAKES WITH COCONUT MILK,FLOUR SUGAR,EGG, & NUTMACE.FENI IS A LOCAL BREWED WINE FAVOURITE FOR EVERY GOANISH. SPECIALITY ITEMS=A) PRAWN BALCHAO=COMPRISING DRY SHRIMPS, JAGGREY, & VINIGERV . THIS IS KNOWN AS PICKLED PRAWN, SERVED WITH BOILED RICE.B) GOAN FISH CURRY=A MOST POPULAR DISH , BASICALLY IT IS A SOUR FISH CURRY,PREPARED WITH RAW MANGO, AND COCONUT MILK.C)FISH RECHEDE=A DRY FISH MARINATED IN SPICY PASTE AND SHALLOW FRY. MARATHI CUISINE=LIKE MOST OF THE COASTAL STATE OF INDIA, MARATHIAN USE LOTS OF FISH &COCONUT IN THEIR FOOD.AS IN ALLOTHER PARTS OF INDIA.THERE IS AN ENOURMOUS VARIETY OF VEGETABLES IN THEIR REGULAR DIET . GRATED COCONUT SPICY MANY KINDS OF DISHES,BUT COCONUT OIL IS VERY WIDELY USED AS A COOKING MEDIUM.MAHARASTRIAN EAT BOTH WHEAT AND RICE. PEANUT OIL IS MAIN COOKING MEDIUM.RICE IS MOST PREFERRED IN THIS REGION.RATNAGIRI, A DISTRICT OF MAHARASTRA HAS A DISTINCTIVE OF PRODUCING THE BEST MANGO IN THE ENTIRE WORLD CALLED “ALPHENSO”.THE MAHARASTRIAN MEAL IS EATEN IN A LARGE METALPLATE , NEATLY LAID OUT IN A VERY SPECIAL CHANGING ORDER,EACH ITEM HAS ITS DESIGNATED PLACE ON THE PLATE, LIKE THE NUMBERS ON A CLOCK.THE LEFT SIDE IS FOR SEASONING , RELISHES,THE RIGHT FOR VEGETABLES,SPLIT PEAS, & SWEETS.MAHARASTRA IS DEVIDED INTO FIVE MAIN REGIONS.A)VIDHARVA=VIDHARBHAINCLUDES WINTER CAPITAL NAGPUR,AND OTHER MAJOR CITIES.IN INDIA BEST QUALITY ORANGE COMES FROM THIS REGIONS.MOST OF THE PEOPLE LIKE VEGETARIAN FOOD.B) KOLAPUR=PEOPLE OF KOLAPUR LIKE SPICY FOOD,WITH LOTS OF CHILLIES. THE MEAT COOKERY IS HIGHLY DEVOLOPED IN THIS REGION.C) MARATHAWARA=THE PEOPLE OF THIS REGION LIKE SPICY FOOD LIKE KOLAPUR.THEY USES LOTS OF CHILLIES & GARLIC IN THEIR PREPARATION.D) WESTERN GHATS=THE WESTERN GHATS SITUATED AT THE NORTH WEST COASLINE.FISH & SEA FOOD IS MOST COMMON INGREDIENTS IN THEIR MOST OF THE PREPARATIONS.E)KONKAN=RATNAGIRI IS ONE OF THE MOST IMPORTANT CITIES IN KONKAN.THEY HAVE USED COCONUT IN THEIR MAXIMUM PREPARATIONS.THEY ALSO LIKE THE VEG & NON VEG. SPECIALITY ITEM=A) KOLAPURI MUTTON=THIS IS A FAMOUS MUTTON CURRY PREPARED WITH WHOLE RED CHILLI.B) BATATA BHAJI=POTATO COOKED WITH CUMIN SEEDS , CURRY LEAVES, LIME JUICE,& TOUCH OF SUGAR, & COCONUT FLAVOUR WITH DRY GROUND SPICES.C)AMTI=A LENTIL PREPARATION TEMPERED WITH MUSTERD SEEDS, GREEN CHILLI,& ONION.IT IS A COMBINATION OF SWEET & SOUR TASTE.D) SUKHA MUTTON=IT IS A DRY MUTTON PREPARATION WITH ONION & TOMATO,& DIFFEARENT INGREDIENTS & FINALY SOURED BY TAMARIND.