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Andhra chepala pulusu (tamarind fish curry) While a sizeable portion of the Telugu-speaking population are vegetarian, the majority also consume non-vegetarian dishes. The state of Andhra Pradesh produces abundant seafood and has an established poultry industry.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Eggs, onions, chilies, spices. Egg bhurji, also known as Anda Bhurji or Ande ka Khagina, is a scrambled eggs dish which is a popular street food and a breakfast, lunch or dinner recipe. Originating from the Indian subcontinent, it is sometimes compared with the Parsi dish akuri. The Parsi dish Akoori or Akuri is very similar to egg bhurji with ...
Rohu is very commonly eaten in Bangladesh, Bhutan, Nepal, Pakistan and the Indian states of Tripura, Nagaland, Bihar, Odisha, Assam, West Bengal, Andhra Pradesh, Tamilnadu and Uttar Pradesh. [3] A recipe for fried Rohu fish is mentioned in Manasollasa , a 12th-century Sanskrit encyclopedia compiled by Someshvara III , who ruled from present-day ...
Lentils such as pigeon peas and moong beans are another major ingredients. Indigenous vegetables used in Odia cuisine are pumpkin, gourd, plantains, jackfruit, and papaya. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables. Pancha phutana is a blend of five spices that is widely used in Odia cuisine.
v. t. e. Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it ...