India has a variety of regional and traditional cuisines leading to a diversity of flavours. Cuisines differ due to the variation in geographic location like nearness to the sea, mountains, desert and economics. It also varies based on what is available seasonally.
The cuisine of different regions is influenced by climate, availability of ingredients and history. The regions have veg and non-veg dishes. The cuisine varies from region to region depending on the availability of local spices, herbs and vegetables. From the ingredients to the style of cooking to the way it is served and eaten differs per region.
Regional cuisines are known for their specific taste. Staple food includes rice, wheat-flour, various lentils, split lentils and pearl millet. The food is cooked in oils like peanut oil in the north and west, mustard oil in the east and coconut oil in the south. Vanaspati ghee and buttered-based ghee are also common cooking mediums.
Common spices used in cooking are black mustard, cardamom, cumin, powdered chilli pepper, asafoetida, ginger, garlic and coriander. Some of the popular traditional Indian food from the different regions are as follows:
North India
Awadhi Biryani
This is one of the best dishes of North India. It is made using Basmati rice, spices, condiments and tenderly cooked meat. The veg version has vegetables instead of meat. This Lucknawi or Awadhi biryani is best served hot with simple raita.
Chicken butter masala
This dish is served with Naan or Rumali roti. It is made by cooking chicken in butter along with fenugreek leaves. The gravy is made using fresh cream, spices and the gravy gets its distinct colour by the use of Kashmiri red chilli powder.
South India
Masala Dosa
This is a very popular South Indian dish. It is a crispy crepe made from fermented rice and lentil batter. It is served with mashed spicy potatoes, coconut chutney and lentil stew called sambhar.
Hyderabadi Biryani
It combines the elements of Mughal and Hyderabadi cuisines. It is made with Basmati rice and goat meat or chicken or meat and various spices. It is usually served with dahi chutney and a vegetable dish mirchi ka salan.
West India
Undhiyu
It is called the king of Gujarati dishes. It is a winter delicacy and is made of the vegetables available during winter, fenugreek dumplings, beans, coconut and species. It is served with puri.
Goan fish curry
It is the staple dish of the people of Goa. It is made with pomfret or kingfish or prawns, coconut and spices. Kokum is added to give a tangy flavour.
East India
Macher jhol
It is the traditional food of the people of Bengal. It is prepared using the most popular fish in the region Hilsa or ilish, nigella seeds and chilli in the right proportions to make a pungent curry.
Kangshoi
This is a popular dish from the state of Manipur. It is prepared by boiling seasonal vegetables, onions, cloves, garlic, ginger and maroi. This stew can be served with rice or fish and is to be consumed while it is piping hot.
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