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North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
A snack famous in Andhra Pradesh and northern Karnataka. It is a spicy snack consisting of chili (mirchi), served hot with tomato sauce or occasionally with mint and tamarind chutney. Modak: A sweet delicacy shaped like a dumpling native to Maharashtra, Gujarat, and Southern India. The sweet filling inside a modak is made up of fresh grated ...
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region.
Nimki or nimkin (or namkin), also Namak para (or namakpare) is a crunchy savoury snack eaten in the Indian subcontinent.It is similar to Mathri from Rajasthan and parts of Punjab and Uttar Pradesh.
It is a kind of flaky biscuit from north-west region of India. Once a local delicacy, mathi or mathri as its often called, is now available in almost all sweet shops in India. Similar to Namak para, it is made from flour, water, and, optionally, carom seeds. The creation of this snack was influenced by the need for food that will stay edible ...
Sakinalu (or sakinaalu, Chakinaalu Telugu: సకినాలు,చకినాలు, చక్కిలాలు) is a special type of snack prepared in the northern region of Telangana, India. It consists of concentric circles made of rice flour dough, fried in oil. [1] [2] It is prepared during the Makar Sankranti festival. [3]
It is a popular street food in Indonesia, sold by travelling food cart. Mohinga: Myanmar: A hot and sour soup made with catfish and rice noodles; often eaten for breakfast. [203] It is considered to be a national dish of Myanmar. [204] Momo: Nepal, Bhutan, Northeast and Northern India A hot dumpling from the Himalayas that can be steamed or fried.