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Name Image Description Vegetarian/ Non-Vegetarian Dish Type ananas menaskai pineapple cooked in Jaggery and tamarind gravy vegetarian Attu: Several types are made with several type of flours including rice flour, urad dal,semolina and wheat flour. This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa ...
India is a federal constitutional republic governed under a parliamentary system consisting of 28 states and 8 union territories. [1] All states, as well as the union territories of Jammu and Kashmir, Puducherry and the National Capital Territory of Delhi, have elected legislatures and governments, both patterned on the Westminster model. The ...
In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. [1] Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority.
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).
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.
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:
The curries, snacks, and sweets produced in these areas vary in both name and method of preparation from region to region. Andhra Pradesh is the leading producer of red chili and rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine.
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.