The history of Indian cooking has evolved along the Indian history. India has ancient cultural heritage which is dependent on religious, geography and socio-economic conditions. Traditionally Indian cooking has been handed down through the generations by demonstrations and word of mouth,
India is where Jainism, Buddhism, Hinduism, Sikhism were born. With Jainisms and Buddhism stressing on áhimsa’ many became vegeterians.
The art of Indian cuisine lies not in high spicing, but in delicacy of spicing.
The bases of Indian meal are rice, wheat, millets, depending upon the regions. It is generally eaten with lentils or pulses, vegetables and savoury pickles or chutneys.


Tamatar shorba- An Indian tomato soup, no chilli spice, but flavourful spices such as cloves, ginger, garlic, pepper corns, bay leaf,etc. Base is formed by tomatoes.

Yakhni- Rich mutton stock with mild spices.

Aam ka panna- Thin liquidy pulp of green mango, boiled and mixed with sugar, salt and spices.

Rasam – Flavourful tamarind liquid with tomatoes and spices. This dish can be served with rice or as a soup course.

Jaljeera paani- Flavourful, tasty water prepared with lime juice or tamarind extract and flavourful spices.

Murgh Tandoori- Marinaded chicken in spiced yogurt and colour, ginger paste and cooked in an Indian oven, tandoor.

Paneer tandoori- Paneer dipped in yogurt marinade and baked on an iron road in an Indian oven, tandoor.

Mutton korma- Lamb’s meat or goat’s meat pieces marinaded in curd and flavourfu sics, cooked well and served with rice or Indian leavened bread.

Mutton roghanjosh – Well fried mutton pieces in spices, onions, tomatoes and served with thick gravy.

Patrani macchi- Parsee dish. Fish with spices, mint, etc in cooked in banana leaf.

Bengali cuisine- Fish is very popular and the dishes are prepared in mustard oil. Poppy seeds are used in some preparations. Mishti doi, a sweetened yogurt is very popular. Some other popular dishes are Moori, Loochi, Singharas, Sandesh, Bhajas, Sorse dharosh, ras malai, etc.

Punjabi cuisine- The dishes are rich and has a distinctive flavour and taste. Ome popular dishes are Bhatura chole, Sarson da saag, Makke ki roti, Kormas, Rajma, Paranthe, Halwa, Gucchi matar, etc.

Gujarati cuisine- The heaven of vegeterians. The dishes have a sweet taste. Little sugar is added even to salty dishes. Millets, Barley, wheat are widely used. Some popular dishes are Khaman dhokla, Batata shak, Kadi, Khandvi, Oondhiya, Doodh pak.
Chiwdas are very popular- fried and mixed with salt, spices, almonds, rasins.

Goan cuisine- The Portugese influenced. Fish is widely eaten.The Christians eat bread and the hindus eat chappaties. The Goanese food is sour and spicy. Kokum, a sour fruit is extensively used. Some popular dishes are Goan Prawn masala , Pork Vindaloo,, Gon fish curry, Chicken xacuti.

South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu andTelangana. The similarities[citation needed] among the five states’ cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much[citation needed] in common and differ primarily[citation needed] in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice[citation needed]. People also consume Ragi in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra and jowar[citation needed], while the Telangana state uses more jowar and bajra.

Maharashtrian (or Marathi) cuisine encompasses the cooking styles, traditions and recipes associated with the cuisine of the Marathi people from the state of Maharashtra in India. It has distinctive attributes of its own, but also shares much with the wider Indian cuisine. .Maharashtrian cuisine covers a range from having mild to very spicy dishes Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India. meat has traditionally been used quite sparsely or only by the well off until recently because of economic conditions and culture.

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