How many cuisines in india

Goans famous Pork Vindaloo is the fiery local specialty, cooked in hot red chilli peppers and vinegar - it is hot and tangy. Other specialties of Goan cuisine are equally well known: Xacuti a chicken or meat dish , Chourisso spicy Goan sausages , Sorpotel a pig liver dish and Prawn Balchao.

A meal should be rounded off with delicious, much relished desserts, Dodol and Bebinca. Fresh seafood is an absolute must for Goan cooking, which includes dishes of prawns, crabs, mussels and fish cooked in local styles and mouth-watering creations of lobster cooked in wine and cheese. Feni, the local cashew fruit or coconut brew hits all the right spots.

For the less adventurous, there are some local ports and red and white wines or the cool, refreshing coconut water drunk straight from the tender green coconut. The food of Tamil Nadu is what passes for "south Indian cuisine" everywhere else in the country. Idli, dosa, vada, sambar. Eaten alongside is the sambar, sour hot dal souped-up with vegetables.

The Brahmins are vegetarian, but others consume sour-hot fish, mutton and chicken with gusto. Of the Tamilian cuisines it is Chettinad food that is on the ascendance on the popularity charts. The cuisine belongs to the money-lending community of Chettiars who were originally from the deep south of the state but whose trade links took them far and wide into South East Asia. Of course they cook the usuai chicken and fish, but they also have dishes for such exotica as Japanese quail.

They do a variety of vegetarian dishes. The basic terms are varuval, poriyal and kuzambu. A varuval is a dry preparation where meats or vegetables are lightly fried with onions and spices, the poriyal is a rich hot curry, and kuzambu is a stew of meat or vegetables in spiced up coconut milk. The drink of choice through the state is coffee.

Grown in the plantations in the Nilgiri Hills, the coffee is brewed with great care and filtered such that it is guaranteed to deliver the days caffeine fix with one flavourful punch. Rice is the staple of the Kerala diet Various preparations form the base of the meal; curries of fish, meat and vegetable accompany it Most dishes bear the flavor of coconut, curry leaves and mustard seeds, and the tastes of coconut milk and tamarind.

All communities except the Namboodiris. Kerala cuisine is distinguished by its regional and religious variations The food of the Malabar Coast is distinct in its use of red chillies, pepper, mutton and beef preparations and the fondness for the famed Malabari "barolha" a many-layered fried bread made from unleavened dough. The Travancore region is staunchly Hindu so beef is taboo but pork is not Rice is still the staple; but while the curries are less spicy there is a strong flavour of coconut oil The Malayali relishes sea fish, mussels, pork, beef, mutton and fowl, and these may be stewed, fried or curried.

Usually Muslims wont eat pork and Hindus wont eat beef. The influence of the Middle East is unmistakable-in the richness of the meat dishes. Puttu is a breakfast speciality made from steamed rice flour. The Kerala variation of the dosa, the Tamilian rice pancake, is called appam. The pathiri is yet another kind of bread, which may be had sweet or stuffed with meat. The most popular sweets are payasam and pradaman.

Rasam, served right at the end of a meal, is light pepper water intended to help you digest your food. Kallu and patta charayam are the local liquor: the latter is a kind of arrack - extremely potent; the drink is usually accompanied with boiled eggs and hot pickles, which go some way in taking the edge off the drink Culinary specialities include banana, yam and jackfruit chips, aw a.

Vahchef with Indian food videos inspires home cooks with new recipes every day. Every community and every region from around the world has its own diverse and varied food culture, which is quite distinct from that of the others. Food plays a vital role in the life of an individual. In India, every region has its variety of types of Indian Cuisine , which portray the diversity that the country is home to.

Punjabi cuisine is famous all over the country for its delicious flavor. Milk products are an essential part of the cuisine of the state, and hence a glass of Lassi and buttermilk is necessary to every Punjabi meal.

Wheat is the staple food of most North Indian people and different dishes made of wheat, such as Aloo Paratha, Makki Roti are also widely consumed. Apart from these, vegetarian dishes such as Rajma Chawal and Kadhi are also extremely adored in the state. The state of Rajasthan is widely known for its distinct variety of dishes. Milk and butter are major parts of the Rajasthani cuisine. Gram flour is also used widely in preparing the dishes.

Lentils, beans, corn, millet, among others; form a significant portion of the diet of the people. Bengali food is a combination of fish, rice, and lentils. The dishes prepared in the state have a unique blend of spices and are hence quite popular. Bengali sweets are perhaps the most popular desserts in the country. Tamil Nadu belongs to the southern part of India and is notable for its delicious food. Rice is the staple of the place.

To be precise, about 31 dishes define the Indian cuisines. According to scientists, they have examined more than 2, Indian dishes in a common thread. Being the most diverse style of cooking, Indian dishes have become popular across the globe and loved by the masses almost everywhere you travel. Indian cuisine has most commonly six flavors: sour, sweet, salty, bitter, astringent, and pungent. Indian food is based on the combination of three types of doshas, i. Vata, Kapha, and Pitta.

These doshas are generated by the elements found in nature, such as earth, fire, water, air, and ether. Indians are known to define their nutrition based on their particular dominant dosha. Instead, they share equal importance in a dish. If you look at some common Indian ingredients, such as cinnamon, beans, chili peppers, bell peppers, garam masala, chana masala, garlic, cumin seeds, green cardamom, onions, coriander, coconut milk, ginger, cayenne, mustard seeds, and turmeric, you will notice that none of these ingredients resembles each other in terms of flavor.

The method of cooking, the flavor and their specialties change with the landscapes. Here are 31 dishes that define the cuisines of India. The dish is ideally enjoyed with steaming hot white rice. The dish is found in the local regions of Uttrakhand.

It is basically potatoes stir fried in spices. It is best served with hillside cucumber yogurt and a cup or two of Indian Chai. The combination may sound odd, but that is the usual menu of a typical Uttarakhand tea-time affair. It is a common and much loved dish of Bihar, served for breakfast or as a tea time snack and sometimes even for lunch with dal. Litti is often stuffed with seasoned fried gram flour powder and baked on coal or in an oven, and Chokha is mashed vegetable, usually prepared with potatoes, tomatoes and eggplant.

It is a regional classic dessert from the state of West Bengal. These are delicate cottage cheese dumplings, soaked in sugar syrup. It is a form of biryani, from Karnataka. It was originated after blending Mughlai and Iranian cuisine in the kitchens of the Nizam. It is usually served with Dahi chutney yogurt, mint, and onion and Mirchi ka salan — a green chili curry. Baghara baingan roasted Eggplant is a common side dish. It is a traditional breakfast in South Indian households.

Idli is a savory cake. They are made by steaming a batter consisting of fermented black lentils de-husked and rice. Sambar is a lentil-based vegetable stew or chowder based on a broth. They are frequently served with chutnies coconut based , kaara chutney onion based or Spicy Fish Curries. It is a fast food dish from Maharashtra. It consists of a vegetable curry bhaji served with a soft bread roll pav. It is a vegetarian food item that originates from Gujarat. It is made with gram flour and subsequently steamed.

Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. It is often served with tamarind chutney or green coriander or mint chutney.

It is a traditional Rajasthani treat. It is served with a spicy dal, the sweet churma along with deep fried crunchy baatis. It is the unofficial dish of New Delhi. It is a concoction of spicy curried chickpeas chole and puffy fried white-flour bread bhature , most often eaten together for breakfast and lunch. It is a traditional dish from Punjab, served with white butter.