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Name Image Description Vegetarian/ Non-Vegetarian Machher Jhol: Fish with potol, tomato, chillies, ginger and garlic from Assam: Non-Vegetarian [1]: Pork jarpaa jurpie
Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The Manipuri salad dish called singju , made of finely julienned cabbage , green papaya , and other vegetables, and garnished with local herbs, toasted sesame powder and lentil flour is extremely popular locally, and often found ...
Pakhala with lemon and assorted side-dishes. This is typical summer-time Odia cuisine. Dahi Pakala also known as pakhala along with assorted side dishes. This lunch is often preferred to beat the summer heat in Eastern India. Dahi pakhala (yogurt pakhala) with assorted side-dishes.
The cuisine of Mizoram shares characteristics to other regions of Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are cooked in any available oil.
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India.Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. [1] A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chili paste), eromba (boiled and ...
Types of side dishes that is usually eaten with cooked rice (can also be or eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc): 1. Koottu (கூட்டு) = any vegetable(s) or green leafy veggies with Paruppu i.e. lentils made into a stew having slightly thick consistency with spices. Koottu-கூட்டு literally means to ...
South Indian cuisine, also known as Dravidian 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.
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