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Chandigarh, the capital of Punjab and Haryana is a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as paratha , especially at breakfast, and other Punjabi foods like roti which is made from wheat , sweetcorn , or other glutenous flour with cooked vegetables ...
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. Thalassery is known for its Thalassery biryani [2] (in local dialect, biri-yaa-ni). [3]
It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam: Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.
In New Delhi, the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine. [7] [8] Dosas, like many other dishes of South Indian cuisine, were introduced in Ceylon (Sri Lanka) by South Indian emigrants during British rule.
South Indian culture refers to the cultural region typically covering the South Indian states of Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana.The idea of South India is closely linked to the Dravidian ethnic and linguistic identity and therefore it can also refer to groups in central India such as the Gondi and the Kui.