Indian Cuisine, State by State
|Andaman and Nicobar Islands||Seafood plays a major role in the cuisines of Andaman and Nicobar Islands, which were, and still are inhabited by the indigenous Andamanese. Since they had very little contact with the outside world, raw fish and fruits were their staple diet for a long time, but as people immigrated from other regions of India, the cuisine became more varied.|
|Andhra Pradesh||Cuisine of the southern state of Andhra Pradesh is referred to as Telugu and Hyderabadi cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people in this region are vegetarians, people living in the coastal areas are known for their seafood dishes. Food in Andhra Pradesh is known for the heavy usage of spices and chillies. One of the most important parts of the Andhra cuisine is the use of various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from red sorrel leaves. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Andhra Pradesh dish is Hyderabadi biryani, a mixture of rice, yogurt, onions, meat and spices. Hyderabadi biryani is popular for its exquisite taste and is derived from the Persian style of slow cooking. While only a small proportion of the Hyderabad populace are vegetarians, vegetarian food is still quite popular, and is generally served for breakfast and lunch. Breakfast items like Dosa, Vada have origins in Udipi, Karnataka but are influenced by spices native to Andhra Pradesh.|
|Arunachal Pradesh||The staple food of Arunachal Pradesh is rice, along with fish, meat and green vegetables. Many varieties of rice are available. Lettuce is the most common vegetable, prepared by boiling with ginger, coriander and green chillies. Boiled rice cakes wrapped in leaves is a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of Arunachal.|
|Assam||Assamese cuisine, from Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variation and some external influences. Although it is characterized by the limited use of spices, the flavors are still strong due to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and so are birds such as duck or pigeon. Preparations are rarely elaborate; the practice of bhuna, the gentle frying of spices before the addition of the main ingredients, which is so common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. The food is usually served in bell metal utensils. Pann, the practice of chewing betel nut, generally concludes the meal.|
|Bihar||The cuisine of Bihar is similar to North Indian cuisine, the food culture in the Hindi Belt, and shares some similarity with neighboring West Bengal and Orissa. Bihari society is not strictly vegetarian, but people avoid eating nonvegetarian food daily. Religious people avoid eating nonvegetarian 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 meat are popular meats. Lamb and mutton are 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 yogurt (dahi), buttermilk (mattha), butter, ghee (clarified butter), and lassi, are consumed throughout the year. The region of Champaran is famous for a grilled mutton dish called taash. 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 flattened rice (poha) with yogurt and sugar. Bihar is famous for sattu parathas, which are parathas stuffed with fried chickpea flour, spicy mashed potatoes (chokha), 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. Tangy raita made from winter melon (lauki) or unripened papaya, yogurt, and spices, and often a paste of green chilli, ginger, garlic and mustard, is popular in many parts of Bihar.|
|Chandigarh||See Haryana and Punjab.|
|Chhattisgarh||Chhattisgarh has many cuisines not found in the rest of India, although the staple diet, like much of the rest of India, is rice. Many Chhattisgarhi people consume liquor brewed from the Mahuwa flower. The tribal people of the Bastar region of Chhattisgarh eat whatever is available, choosing food which would not be eaten by people of other states and regions. Red ant chutney is a favorite dish. Flying ants, mushrooms, squirrels, and rats are considered delicacies, but fish and pork constitute a large part of Chhatisgarhi cuisine. Pork forms a major item in their diet and almost every major ceremony starts with the sacrifice of a pig.|
|Dadra and Nagar Haveli||See Gujarat and Maharashtra.|
|Daman and Diu||Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portuguese food are available. The neighbouring state of Gujarat has prohibited alcohol, and as a result, dining and wining is the most popular pleasure in the territory, with almost all popular brands of foreign liquor available.|
|Delhi||See Haryana and Uttar Pradesh.|
|Goa||Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is a distinct feature. Goan cuisine is mostly seafood based; the staple foods are rice and fish. 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 cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect. Goan Saraswat Brahmin and Daivajna Brahmins can be considered facultative vegetarians, as they eat fish and chicken most days, reverting to vegetarianism occasionally for religious reasons, although Brahmins belonging to Pancha Dravida are strictly vegetarian.|
|Gujarat||Gujarati cuisine is primarily vegetarian. The typical Gujarati Thali consists of Roti (a flat bread made from wheat flour, and called Rotli in Gujarati), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Cuisine can vary widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time. The cuisine changes with the seasonal availability of vegetables. In mango season, for example, Keri no ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk and dried fruits, and nuts, is a common practice.|
|Haryana||Cattle are common in Haryana, so dairy is a common component of cuisine in this area. Specific dishes include Kadhi Pakora, Besan Masala Roti, Bajra Aloo Roti, Churma, Kheer, Bathua Raita, Methi Gajar, Singri ki Sabzi, and Tamatar Chutney.|
Lassi and Sherbat are the two popular non-alcoholic beverages of Haryana. There are a number of liquor shops in this Indian state, due to the traffic of many truck drivers.
|Himachal Pradesh||The daily diet of Himachalis is similar to the rest of North India, including lentil, broth, rice, vegetables and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include Pateer, Chouck, Bhagjery and chutney of Til.|
|Jammu and Kashmir||Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains. The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are over 30 varieties.|
Kashmiri Pandit food is also very elaborate, and is an important part of the Pandits' ethnic identity. Interestingly, Pandit dishes don't use onion and garlic. The other the key difference between Kashmiri cuisine and Punjabi cuisine is that the staple in Kashmiri cuisine is rice, whereas that in Punjabi cuisine is Chappati also known as Roti. The Kashmiri Pandit cuisine usually uses yogurt, oils and spices as such turmeric, Red Chilli powder, Cumin powder, Ginger powder and Fennel Powder.
|Jharkhand||Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food. All preparation except the pickles and festive ones are low on oil and spices.|
|Karnataka||The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of the three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore, Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy pork curries while coastal Karnataka has seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Payasa,Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita,Majjige Huli, Dessert, Thovve, Chitranna, Rice,Ghee and Curds. The coastal regions of Mangalore and Udupi have a slightly varying cuisine with extensive use of coconut in curries and an inclination towards sea food. Some of the Mangalore specialities are pathrode, pundi, neer dosa, kori rotti, tendli kaju, goli baje, basale (type of spinach), kashi halva, etc.|
|Kerala||Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food. Most of Kerala's Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam,rasam, puttu and pathiri.|
|Lakshadweep||The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep. Since the island has a close proximity with Kerala, hence the cuisines reflect the taste of the inhabitants of that place. The local food of Lakshadweep primarily comprises coconut and sea fish. The people of the island have a great inclination towards the coconut water as it is the most abundant aerated drink of the place. Almost all the dishes have a touch of coconut since it is an integral ingredient of Lakshadweep cuisines.|
|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. The street food of Indore is renowned, with shops which have been selling the fare for generations. The Sarafa [Gold Market] converts into a food market in the night with Bhutte ka kees, Sabudane ki khicri, Aaloo Patis from Vijay Chat house, and many more delicacies served for the vegetarian and non-vegetarian palette. The Bhopal is known for meat and fish dishes, such as rogan josh, korma, keema, biryani, pilaf, and kebabs such as shami and seekh. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab, Nalli-Nihari to name a few local specialities.|
One other popular dish in the region is the Dal bafla. Bafia is a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal (a pungent lentil broth). It is followed by sweet ladoos. Another popular dish in Malwa region (central M.P) is poha (flattened rice). It is mostly a breakfast item served with jalebi.
Indore, Ujjain and Ratlam are world famous for their savory snacks that are made from chick-pea flour. The city restaurants also serve tasty chaats (snacks), kachoris, and samosa.
In summer, the meals tend to end with fruits such as mango (dussehari), melons and watermelons, custard apples, bananas, papayas and guavas.
The beverages in the region include lassi (buttermilk), sugarcane juice, beer, and rum, which is produced from the cane. There is also the local liquor which is distilled from the flowers of the mahua tree. In the tribal regions a popular drink is the sap of the sulfi tree which can be drunk fresh [non alcoholic] or kept overnight [for fermentation] and drunk later. The date palm toddy is also one of the popular drinks in the region.
|Maharashtra||Maharashtrian cuisine covers a range from being mild to very spicy dishes. Bajri, Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak, batata wada and wada pav. The staple dishes of Maharashtrian cuisine are based on Bajri, Jowar, and Rice (Tandul). The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections-the coastal and the interior. A part of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine. As in many states of India, rice is the staple food grain in Maharashtra. Like the other coastal states, there is an enormous variety of vegetables in the regular diet and lots of fish and coconuts are used. Grated coconuts spice many kinds of dishes, but coconut oil is not very widely used as a cooking medium. Peanuts and cashew nuts are widely used in vegetables and peanut oil is the main cooking medium. Another feature is the use of kokum, a deep purple berry that has a pleasing sweet and sour taste. Kokum, most commonly used in an appetizer-digestive called the sol kadhi, is served chilled. During summer another drink called panha made from boiled raw mango is consumed.|
Rest of the Maharashtra apart from Konkan, uses ground nuts, jaggery, wheat, jowar and bajra extensively. Maharashtrian meal consists of rice and bread both along with 'varan'/'aamtee' - a type of lentils and spiced veggies. Maharashtrian dishes for 'Upwas' have a special mention as most of them are favourites for life time e.g. sabudana khichadi. Missal is also a very popular dish in Maharashtra. Bhajani che Thaalipheet is relished in the entire state.
|Manipur||Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than Garam masala. The staple diet of Manipur consists of rice, leafy vegetables, and fish. Manipuris typically raise vegetables in a kitchen garden and rear fish in small ponds around their house. The Umarok is a very popular chili that is used in the cuisine. It is called in different names in the other north eastern states of India, like king chili, naga jolokia, ghost chili, etc.|
|Meghalaya||Meghalayan cuisine is the local cuisine of one of the Indian States. Meghalaya, also one of the seven sisters and home of three Mongoloid tribes, has a unique cuisine of its own, different from other states in the north east of India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat. The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai,and pickled bamboo shoots, whereas for Garos they eat almost any animals besides domesticated, but in day to day life they usually have a simple foods such as rice with kapa(cook with special ingredient called karchi which is made up of filtered ash water), kapa can be of different kinds such as with various kind of meats, vegetables,etc. Besides these for garos there are different kind of famous foods such as steaming of foods like minil songa(sticky rice prepared by steaming), sakkin gata,etc these steaming of foods are prepared like that of momo (dumpling) foods in fist vessel water is added and in second one they put a preparing foods and bamboo shoots is one of the favorite among garos and also nakam(dry fish), dry meat(smoked),etc. Like the other tribes in the north-east, they ferment rice beer, which is consumed in religious rites and at major ceremonies and celebrations.|
|Mizoram||The cuisine of Mizoram is very different from most Indian cuisines, mainly sharing similarities with other cuisines from the North-East of India. Mizo cuisine is a blend of Chinese and North Indian cuisines, and Mizoram cuisine offers mainly non-vegetarian delicacies. Dishes may be served on fresh green banana leaves. Meals are usually less spicy and plain in taste, retaining the nutritive value of the food. A popular dish is Bai, eaten with rice. Which can be made from boiling spinach with pork and bamboo shoot. Another common dish is Sawchair made of rice cooked with pork or chicken.|
|Nagaland||Naga cuisine, of the Naga people is known for exotic meats cooked with simple and flavorful ingredients like the extremely hot bhut jolokia or ghost chili, fermented bamboo shoots and soya beans. The Naga's use oil minimally, they prefer to ferment, dry and smoke their meats and fishes so their food is light. Traditional homes have external kitchens like smoke houses.|
|Orissa||Oriya cuisine is rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Vegeterian foods also include foods prepared without onion and garlic as in temple prasad and bramhin cuisine.|
|Pondicherry||The union territory of Pondicherry in the country of India was a French settlement for a long time. The French way of life has left a deep impact on the lifestyle of the people in the union territory of Pondicherry, and French cuisine has become a large influence in cuisine in the territory.|
The French and the Indo style have given birth to an innovative taste. The influence of the neighboring areas like Tamil Nadu, Andhra Pradesh, and Kerala is also visible.
Some of the hot favorite cookery items in Pondicherry are Coconut Curry, Tandoori Potato, Soya Dosa, Podanlangkai, Assad, Curried Vegetables, Stuffed Cabbage, and Baked Beans.
|Punjab||Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with whole wheat, rice, and other ingredients flavored with masala.|
Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed paratha and dairy products, of which the area is well known for. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal, saron da saag, and many other things. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes.
Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras, and vegetable dishes with paneer - derive from the Punjab.
|Rajasthan||Rajasthani cooking was influenced by the availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee, making it quite rich. On the other hand, Besan or gram flour is a mainstay of Marwari food mainly because of the scarcity of vegetables in this arid land.|
There is a distinctness in the Rajasthani cuisine which comes from a tradition that is old and tranquil, and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Major dishes of a Rajasthani platter includes Daal-Baati, Tarfini, Raabdi, ghewar, Bail-Gatte, Panchkoota, Chaavadi, Laapsi, Kadhi and Boondi, and snacks like Bikaneri Bhujia, Mirchi Bada, Pyaaj Kachori, Dal Kachori.
|Sikkim||Sikkim has its own unique dietary culture with specific cuisine and food recipes. In the Sikkim Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese, Bhutias, and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long centuries are prepared and consumed. The dietary-culture of this region is mostly reflected in the pattern of food production. Depending on the altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, soybeans, etc. are grown. Some of the common traditional cuisine with their food recipes has been presented for introduction of dietary culture of the Sikkim Himalayas, as well as for product diversification.|
|Sindh||Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region, Pakistan. While Sindh is not present in modern India, Sindhi food is eaten in India, where a sizeable number of Hindu Sindhi people migrated following the Partition of India, especially in Sindhi enclaves such as Ulhasnagar and Gandhidam. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry.|
|Tamil Nadu||Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish". Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments. Tamil Nadu is famous for its spicy non vegetarian dishes. The southern regions in Tamil Nadu, namely; Madurai, Kaaraikudi or Chettinaadu are famous for their spicy non vegetarian dishes.|
|Tripura||The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. The indigenous Tripuri people comprises the communities of Tipra, Reang, Jamatia, Noatia, Uchoi and others. The Tripuri people have their own culture and cuisine. The Tripuris are non-vegetarian, though there is a minority modern vaishnavite Hindu vegetarian following. The major ingredient of Tripuris cuisine for non-vegetarian food includes pork, chicken, mutton, turtle, fish, prawns, crabs, and frogs.|
|Uttar Pradesh||Traditionally the Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine 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 been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide. The Chaat, samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region.|
|Uttarakhand||The food from Uttrakhand is known to be wholesome to suit the high-energy necessities of the mountainous and wintry region. It is traditionally cooked over wood fire. The cuisine mainly consists of food from two different sub regions Garhwal and Kumaon, though the basic ingredients of both Garhwali and Kumaoni cuisine are the same, there are some basic differences that tell apart the two. The distinctive trait of the Kumauni cuisine is the tightfisted use of especially milk and milk-based products as cows from hilly areas do not yield high-quality or amount of milk. The similarity between both of them is the liberal use of Ghee and charcoal cooking. Both Garhwalis and Kumaunis are fond of lentil or pulses and 'Bhaatt' or rice. To combat the extreme winters and possible exhausting of food, they also use Badi (sun-dried Urad Dal balls) and Mangodi (sun-dried Moong Dal balls) as substitute for vegetables at times. Main dishes from Uttarakhand include Chainsoo, Kafuli, Jholi, Thechwani, Baadi, etc.|
The dishes prepared by the people of Uttarakhan are similar to Uttar Pradesh. They eat rice, pulses, chapatis, vegetable. Tomatoes, onions and spices are used to make the food delicious.
|West Bengal||Bengali cuisine is a style of food preparation originating in the eastern India which includes states of Tripura, Barak Valley of Assam and West Bengal. With an emphasis on fish, vegetables, and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with French and Italian cuisine in structure. The nature and variety of dishes found in Bengali cooking are unique even in India. Fish cookery is one of its better-known features and distinguishes it from the cooking of the landlocked regions. Bengal's many rivers, ponds and lakes teem with many kinds of freshwater fish that closely resemble catfish, bass, shad or mullet. Bengalis prepare fish in innumerable ways - steamed or braised, or stewed with greens or other vegetables and with sauces that are coconut milk based, mustard-based or thickened with poppyseeds.|