Category Archives: cusine

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Gujarati Cuisine

Category : cusine

The cuisine of Gujrat which mainly comprises of vegetarian fare. Gujrati thali is the famous and most delicious array of the popular items that comprise gujarati food. A typical thali consists of the soft roti, warm golden pool of dal tempered with aromatic spices, an assortment of shaak or sabzi which is nothing but vegetable preparations in the presence of rich ghee. Some of these preparations are sweet which make it extremely delicious and gives a flavour that is different from that of regular food. This thali also consists of khichadi which is a delicious semi solid preparation and buttermilk to wash down the food. A smattering of farsan makes its way into the thali. Those having a sweet tooth rejoice! Srikhand and moong dal halwa are a typical gujrati household dessert. This tempting array of irresistible fare makes everyone salivate and the best that Gujarat can offer.

Gujarati food is savoured by all the communities in India. This vegetarian cuisine is a blend of sweet and spicy flavours. Gujarati’s are known to have an impassioned inclination towards sweets. Their traditional specialities like Malpua, Basundi, Kaju Katli and Jalebi is loved by every Indian. Gujarati’s are vegetarians therefore their cuisine encompasses delicacies without meat. Gujarati Thali is most popular dish all over the globe. The Thali is a big steel plate in which food is served. The food pattern consists of Rice, bread, curry, vegetable, two or more side dishes and sugar coated treats. Gujarati food is admired by all communities because it displays a fusion of different culinary skills. Cities like Mumbai which has a large migrated ratio love exploring different cuisines. The people of Mumbai do not restrict themselves to one particular cuisine. They are well acquainted with food items by the myriad communities in the country.

gujrati thali

gujrati thali

The traditional Gujarati food is primarily vegetarian and has very high nutritional value. I’m sure almost all of us have eaten the lip smaking Gujarati thali sometime. And even if you haven’t been fond of eating salt and sweet together, this wonderfully blended combination in this cuisine would make you crave for it more. Gujarati cuisine has a tremendous variety to offer and what’s more appetizing is that each dish has an absolutely different style of cooking. Some are stir fried, while others boiled; all in all a perfect combination of taste and nutritional value. This food is generally served on a silver platter. This exotic cuisine is a combination of different spices and flavours and a thali would usually include rotli, dal or kadhi, sabzi also known as shaak and rice.



The best part of a Gujarati kitchen is its hygiene. Lot of emphasis is laid on maintaining hygiene while cooking both on a domestic level as well as on commercial platforms. Most Gujarati dishes are sweet, and may have a large concentration of sugar as compared to salt and spices. This food is highly energy efficient saving onto a big amount of natural resources. Homemade pickles, chhaas (buttermilk) and salad are staple while a main course would include steamed vegetables and dal.

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rajasthani cuisine

Category : cusine

Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. 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. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, “paniya”and “gheriya” from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

Rajasthan is also influenced by the Rajputs who are predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas.. The natives of the rajputi areas prefer to have a wide variety of chutneys made of turmeric, garlic, mint and corriander.
The culinary style of the region to a great extent shaped up according to the bellicose lifestyle of the natives. Unavailability of a variety of fresh vegetables, fruits and other ingredients and scarcity of water due to the arid nature of the region has profound effect on the cooking style of the locals, particularly those living in the desert pockets. Traditionally the locals preferred to prepare such items that could be retained for a few days and consumed without heating them. Paucity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or reduce the water content while cooking. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavour. Although predominantly a vegetarian region, the influence of the Rajputs who savoured non-vegetarian dishes including game meat saw the evolution of several luscious non-vegetarian dishes such as laal maas, jungle maas, khad khargosh and safed maas.

Rajasthani breads are made out of conventional staples of the region like corn, barley and millet which are grounded into flour. Breads are generally roasted in frying pans and served after adding ghee on each piece. Of late wheat flour has replaced these traditional grains to some extent.

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. Every food enthusiast must have tasted them at least once. Your trip to Rajasthan is incomplete if you haven’t experienced their scrumptious dishes.

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Goan cuisine

Category : cusine

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

Goa is a mix of east meets west, which is not only represented in the goa culture but also in the style of cooking. If you visit any rural area, the locals can be seen cooking in the clay pots on firewood. Though modern conveniences are available, the conventional food preparation is preferred as it adds an additional smoky flavor to any Goan dish. The degree of heat varies amongst Goan recipes from mild to explosive. Goans have a miscellaneous platter ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes. Its broad sweep of unique approaches to cooking is the consequence of historical events. Go Goa and enjoy the mouthwatering Goan food and drinks, famous Goan cuisine and delicious Goan dishes.

Consequently, Goan cuisine is predominantly influenced by religious of Christianity and Hinduism. Over time, cooking methods have been blended together and allowed to simmer, producing an authentic selection of delicacies. Both religions emphasize that food should be served only if it is tasty and fresh. Presentation is paramount to Goans as they often share their food, especially during feasts, where food is distributed among neighbors.

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maharashtrian cuisine

Maharashtrian cuisine

Category : cusine

Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat is traditionally used sparsely or by the well off until recently, because of economic conditions and culture.
The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking and in restaurants.
Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.


Wada / Vada Pav

The Wada-Pav also spelled Vada-Pav is a fast-food snack…The Indian Burger! It consists of a spicy, deep fried potato based patty (called the “Wada”) sandwiched between a thick square of bread that is similar to a burger bun (called the “Pav”). Thus the name Wada-Pav. This dish is usually served with sweet & sour sauces called “chutney” and fried salted green chilies.

Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noon-time snack for the masses and is sometimes had even for a main meal. Its popularity stems from the fact that it is very economical, filling and easily available. In a city like Pune or Mumbai there are numerous wada-pav stalls and no matter where you may be in the city, you can always find one just around the corner.

Staple dishes are based on a variety of flatbreads and rice. Flatbreads can be wheat-based, such as the traditional trigonal ghadichi poli  or the round chapati that is more common in urban areas. Bhakri is an unleavened bread made using from ragi or millet, bajra or bajri or jwari – and forms part of daily meals in rural areas.

Urban menus typically have wheat in the form of chapatis and plain rice as the main staples. Traditional rural households would have millet in form of bhakri on the Deccan plains and rice on the coast as respective staples.
Typical breakfast items include misal, pohe, upma, sheera, sabudana khichadi and thalipeeth. In some households leftover rice from the previous night is fried with onions, turmeric and mustard seeds for breakfast, making phodnicha bhat. Typical Western breakfast items such as cereals, sliced bread and eggs, as well as South Indian items such as idli and dosa are also popular. Tea or coffee is served with breakfast.

In the Konkan coastal area, boiled rice and rice nachni bhakri is the staple, with a combination of the vegetable and non-vegetable dishes described in the lunch and dinner menu.

In other areas of Maharashtra such as Desh, MaharashtraKhandeshMarathwada and Vidarbha, the traditional staple was bhakri with a combination of dal, and vegetables. The bhakri is increasingly replaced by wheat-based chapatis.

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south indian cuisine

Category : cusine

South Indian cuisine includes the cuisines of the five southern states of IndiaAndhra PradeshKarnatakaKeralaTamil Nadu and Telangana.

The three regions of Andhra Pradesh have variations in the cuisine. Telangana region shares border with Central Indian and Vidharba, this area has more sorghum- and pearl millet-based rottas in their staple diet.

The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with various seafood. Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Andhra cuisines. The Nizams patronise the Hyderabadi cuisine, which is very much like the Nawabi and Lucknowi cuisine. The only difference is that the Nizams of Hyderabad prefer their food to be spicier, resulting in the distinct Hyderabadi cuisine, which includes delicacies like Kacche gosht (Raw Meat) ki biryani, Dum ka Murgh (Chicken cooked in Hyderabadi Style), baghara baingan (Eggplant), and Achaari Subzi (Vegetable gravy with the taste of pickles).

Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine. The rest of Andhra cuisine has various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Dishes include kodi iguru (chicken stew), kodi pulusu (chicken gravy), chepa pulusu (fish stew), fish fry and prawn curry.

hydrabadi biryani

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bengali cuisine

Category : cusine

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the South Asia, which is now divided between Country Bangladesh and indian state of West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten; unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.

The salt water fish Ilish is very popular among Bengalis. Ilish machh (ilish fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes—fish from the river Pôdda (Padma or Lower Ganges) in Bangladesh, for example, is traditionally considered the best

Shorshe Ilish, a dish of smoked ilish with mustard-seed paste, has been an important part of both and Bengali cuisine.

Kebabs: There are many kinds of kebabs, mostly cooked over open grill. Some of the Dhaka’s specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes.

Mutton Biriyani: This famous dish is now the mainstay speciality of the Bengali cuisine, especially in Kolkata. It is cooked with basmati rice and ‘pakki” (pre-cooked) goat-mutton pieces . When on ‘dum’, i.e., steamed in a sealed pot over a slow wood fire or charcoal to impart a smokey-flavour, simultaneously cooking both rice and mutton. Spices such as saffron, nutmeg and star anise are employed chefs of this special dish.