North India Cuisine And Its Peculiarity

It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.

The northern region of India comprises states like Jammu & Kashmir, Himachal Pradesh, Punjab, Haryana, Uttarakhand, Uttar Pradesh, Madhya Pradesh and Delhi.

North Indian Cuisine is chiefly influenced by the Mughal style of cuisine. The Mughal Dynasty spanned over 500 years in India so they contributed a lot to India in variety of cuisine. Since the Mughals were originally from central Asia, the cuisine bears much resemblance to the central Asian style of cooking.

Ample uses of butter based curries and dried fruits and nuts are prominent features of north Indian cuisine. Wheat grows abundantly in northern India which is the reason behind the larger portion of north Indian meal with wheat related cuisine. Different to the southern and Eastern part of India where rice is the chief food, north India lives on Roti, Chappatis, Paratha and Tandoori all made from wheat.

Lots of oil, ghee and butter along with rich spices are used as the medium for cooking which impart the north Indian food a very strong flavor.

Meat also enjoys a superior place in north Indian cuisine. A range of Kebabs and Biriyanis (a tempting infusion of rice and meat) bear the Mughal legacy.

Samosa is maybe the most popular snack in north India. Lassi is another drink made from curd, which has an irresistible taste. Gulab Jamun and Motichur Laddoo are famous sweets in the northern states.

Some fascinating north Indian Non-vegetarian dishes are Reshmi Kabab, Seekh Kabab, and Shammi Kabab, Kashmiri Pulao, Tandoori Chicken and Mutton to name only a few.

List of famous North India Cuisines and its characteristics:

Name	Description
Aloo baingan masala
Aloo baingan
Gobhi Aloo	Cauliflower with potatoes sauteed with garam masala.
Aloo ki Tikki
Aloo Matar	Potatoes and peas in curry.
Aloo methi	Methi leaves and potatoes nicely flavoured. Potato, fresh Methi leaves.
Aloo shimla mirch
Amriti with Rabdi
Amritsari fish
Amritsari Kulcha
Arbi masala	Edoes cooked in onion tomato masala.
Baati	Ghee (Clarified butter). Wheat flour.
Baigan bharta	Eggplant (Baingan) cooked with tomatoes or onions.
Bharwaan baigan
Bharwaan tinde
Bharwein karela
Bhatura	Bread. All-purpose flour, Vegetarian
Bhindi Masala	Okra sautéed with onions and tomatoes.
Biryani	Main or side dish. Mixed rice dish, optional spices, optional vegetables, meats or seafood. Can have with plain yogurt.
Butter Chicken
Chaat	Typical north Indian tadka.
Chana masala
Chapathi	Bread. Whole wheat flour.
Chicken Razala	Bhopali style chicken cooked in a rich gravy with mint.
Chole bhature	Main. Chick peas, assorted spices, wheat flour and yeast for bhatura.
Daal Baati Churma	Rajasthani special.
Daal Puri	Stuffed dal in parathas.
Dal makhani (Kali Dal)	Main. A typical type of lentil is used.
Dal	Main. Assorted types of lentils, such as toor, urad, chana, masoor dal.
Dal fry with tadka	Typical north Indian tadka.
Dum Aloo	Potatoes cooked in Curry.
Poha	Specialty from Madhya Pradesh. Common snack in Central part of India. Flattended rice, potato, turmeric.
French bean aloo
Gajar ka Halwa	A sweet dish native to U.P./ Punjab. Carrot, Milk, Ghee, Cashew.
Gajar matar aloo
Gobhi matar
Hari Mutter ka Nimona (Green pees daal)	Typical north Indian tadka.
Jeera aloo
Kachori	Rajasthani /marwari special.
Kadai paneer
Kadhi Pakoda	Gram Flour with Yogurt with gramflour fried balls.
Karela Bharta	Bitter gourd/melon.
Katha meetha petha/halwakadoo
Kheer	Rice Cooked with Milk and dry fruits. Milk and Rice, dry Fruits.
Khichdi	Rice cooked with daal and veggies and sauteed.
Kofta	Gram flour balls fried with vegetables. Gram flour, veggies, rolled into balls with gram flour and fried in oil and then cooked with curry.
Kulfi falooda
Lauki ke kofte	Bottle gourd.
Lauki ki subji	Bottle Gourd.
Makki di roti, Sarson Da Saag	Punjabi specialty.
Mathura ke pede
Methi Saag, Chaulai Saab	Veggie leaves sauteed in oil and garlic with little masalas. Cooked mostly in Central part of India.
Misi roti
Mixed vegetable
Moong dal ka halwa
Mushroom do pyaza
Mushroom matar
Naan	Tandoor-baked soft flatbread. Refined wheat flour.
Navrattan korma
Palak Daal	Spinach with toor daal.
Palak Paneer	Cottage cheese cubes in spinach gravy. Spinach, Paneer.
Paneer butter masala
Paneer Tikka Masala
Pani Puri	Typical north Indian tadka.
Panjeeri
Paratha	Bread. Wheat flour. Can be stuffed: Common stuffings: potato mixture, paneer, muli (white radish).
Pattor
Phirni
Pindi chana
Pinni
Rajma Chaval	Bean curry with rice.
Rajma	Main. Kidney beans & assorted spices.
Ramatori subji
Rice	Rice
Rongi
Samosa	Normally served as an entree or appetiser. Potatoes, onions, peas, coriander, and lentils, may be served with a mint or tamarind sauce
Samose	Typical north Indian tadka.
Sattu ki Roti	Dish from bihar.
Shahi paneer
Shahi tukra	Bread. Bread pudding in a rich sauce of thickened milk, garnished with sliced almonds.
Singhada Halwa	Lotus fruit dried and powdered to make this fasting sweet meat.
Sooji Halwa	Semolina cooked with clarified butter and Dry fruits.Semolina (Suji), clarified butter, cashew nuts.
Sweet Pethas/ kesar petha/ pista petha
Vegetable Jalfrezi

All this information is free and only for informational purpose.

East India Cuisine And Its Peculiarity

It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.

East India Cuisine and its peculiarity
The eastern region of India comprises states like Bihar, West Bengal and Orissa. Rice is the principal food in eastern region of India.

Eastern India produces a lot of rice due to the advantageous climate. Due to the abundance of rice, it serves as integral part of staple meal in the eastern India. Along with that, fishes are also obtainable in great quantity in the rivers and ponds in this region. Fish is also a preferred item of the people of eastern India.
A wide variety of dishes are prepared from fishes. Hilsa is the most prevalent fish in eastern India. Generally Hilsa is available during the monsoons; Hilsa fish is famous for its extraordinary taste. Numerous delicacies are made of Hilsa and also with other well-known varieties of fishes like Rohu, Vetki etc, which are sure to increase your taste of mouth.

Plenty of vegetables are also grown in the eastern part of India. Vegetables also play a significant part of Eastern Indian meals. The spices used in eastern indian’s cuisine are also noticeably dissimilar from those used in the other parts of India.

Sweets are also prominent part of Eastern Indian Cuisine. The persons from the eastern region seem to have a sweet tooth. Most of the eastern Indian cuisines have an inclination towards a sweet. In West Bengal, Rasgulla is a fantastic sweet dish that has earned global commendation. There is another sweet dish as Mishti Doi (sweetened yogurt) which is famous for its peculiar taste.

List of famous East India Cuisines and its characteristics:

Name                               Description

Ceera Doi: Breakfast cereal.

Dhup Pitha: A sweet Assamese specialty

Gheela Pitha: Sweet Assamese specialty

Hurum: Breakfast cereal; an Assamese specialty

Khar: Assamese specialty side dish: papaya, banana, soda

Kumol Sawul: Breakfast cereal; an Assamese specialty. Soft rice with cream & jaggery.

Loskora (Coconut Laddu): Sweet

Lusi: Oily bread made from maida.

Malpua: Snacks

Momo: Snacks. It is a Sikkim specialty.

Muri Laru: Sweet Bengali specialty.

Pani Tenga

Pickle made from mustard.

Sunga Pitha: Sweet Assamese specialty

Alu Pitika: Dish made of mashed potato.

Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes.

Bengena Pitika:Dish made of mashed brinjal.

Bilahi Maas: Fish curry cooked with tomatoes.

Black rice: Special local variety of rice

Bora Sawul: Breakfast cereal; an Assamese specialty. Sticky rice, sugar or jaggery.

Brown Rice: Special local variety of rice.

Chhenagaja: Dessert. Cottage cheese, flour, sugar syrup.

Chhenapoda: Dessert. Cottage cheese, flour, sugar syrup.

Chingri Machher Malai-Curry: Curry. Prawn, coconut, mustard, steamed.

Dal: Lentils.

Goja: Sweet

Hando Guri: Breakfast cereal; an Assamese specialty

Haq Maas: Fish curry cooked with leafy green vegetables.

Horioh Maas:Golden Mustard Fish Curry.

Ilish or Chingri Bhape: Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed.

Kharoli: Pickle made from mustard; an Assamese specialty

Khorisa: Pickle made from bamboo shoot; an Assamese specialty

Koldil Chicken: Chicken cooked with banana flower; an Assamese specialty

Koldil Duck: Duck meat cooked with banana flower; an Assamese specialty

Konir Dom: Egg curry.

Lai Haq Maas: Fish Curry with herbs & lemon.

Litti: Balls of wheat and sattu baked in oven and served with mashed potatoes (chokha)

Maasor Tenga: Tomato Fish Curry.

Machher Jhol: Curry. Fish, various spices.

Masor Koni: Fish delicasy.

Masor Petu: Fish delicasy.

Mishti Chholar Dal: Curry. Bengal gram, coconut, sugar.

Mishti Doi: Dessert. Curd, sugar syrup and /or jaggery.

Ou tenga Maas: Fish curry cooked with elephant apple.

Pakhala: Rice. Fermented rice, yoghurt, salt, seasonings.

Bhaji: Fried Vegetables.

Pani Pitha: Sweet Assamese specialty

Pantua: Assamese sweet similar to Gulab Jamun

Payokh: Desert

Peda: Sweet

Prawn malai curry: Curry. Prawns, coconut cream, crushed mustard seed, red chillies.

Red Rice: Special local variety of rice.

Rice: Staple Food.

Rosgulla: Dessert. Cottage cheese, flour and sugar syrup.

Sabzi (curry): Different green or other vegetables.

Shondesh: Dessert. Milk, sugar.

Shukto: Curry. Vegetables, ghee, milk.

Sunga Pork: Rich spicy pork curry

Tenga Doi: Sour curd

Til Pitha: Sweet Assamese specialty. Rice powder, til, jaggery.


All this information is free and only for informational purpose.

About Recipe And Indian Food Recipes

"A recipe is a set of instructions that describes how to prepare or make something, specifically a culinary dish or food items. This term is also used by a doctor during prescribing medicine to patients (denoted as Rx)."

Modern recipes and cooking advice:

With the introduction of the printing press in the 16th and 17th centuries, several books were written on how to manage households and prepare food. In Holland and England competition grew between the honorable families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them printed their own books describing their recipes in competition with their rivals. Many of these books have now been translated and are available online.

Nowadays, a lot of recipes related information is available worldwide through very cost effective medium Internet and TV Shows. Everybody can get detailed information regarding recipes of worldwide available food dishes and exclusive cuisines.


Indian Food Recipes and Cuisines: 

Indian Cuisines are as huge and extensive ranging due to its multi ethnic culture. The delicious and the mouthwatering dishes of India are striking by the subtle uses of spices and herbs.

We are listing recipes for various experienced and tested Indian Cuisines with details information and recipes video in different possible languages on this blog.

Please visit Cuisine4U blog for latest update.

About Indian Cuisine, History, Types And Recipes

Indian cuisine incorporates a wide-ranging variety of regional cuisines inherent from generation to generation. As per the diversity in soil type, climate and occupations, these cuisines are differ considerably from each other and use locally obtainable spices, herbs, vegetables and fruits.

About Indian Cuisine, history, types and recipes:

Indian food is also deeply influenced by religious and cultural adoptions and traditions.

Indian Cuisines are as huge and extensive ranging due to its multi ethnic culture. The delicious and the mouthwatering dishes of India are striking by the subtle uses of spices and herbs.
Indian cuisines vary broadly from region to region. Varied regions adopt diverse cuisines. India is proud to serve the most varied cuisine in the entire world.

Every region has its own specialisms and varied way of cooking. The manner of cooking, flavor and their specialisms change with the landscapes. Most of the Indian cuisines are vegetarian but the Indians also love non-vegetarian delicacies cooked out of fish, lamb, goat, chicken and other meats. Food has always been important part of the Indian tradition and culture.

The evolution and development of wide-ranging Indian cuisines have been shaped by religion and traditional beliefs. The effect of vegetarianism can see in dietary trend in Indian society. There has also been Central Asian impact on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still progressing, as a result of the nation's cultural exchanges with other societies and worldwide migrants.

Historical happenings such as foreign invasions, trade relations and colonialism have also played a role in introducing some specific foods to the country. For example, the potato, an essential part of the Indian diet was brought to India by the Portuguese, who also introduced chilies and breadfruit. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the main catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, specifically those from Southeast Asia, the British Isles, and the Caribbean.


History of Indian Cuisine:

Indian cuisine reveals a 5,000-year old history of several groups and cultures interacting with the subcontinent, leading to variety of flavours and regional cuisines found in modern-day India. Later, mughals, British and Portuguese’s invasion and influence added to the already varied Indian Cuisine.

In olden times, a standard diet in early India consisted of legumes, vegetables, fruit, grain, dairy products, honey, and sometimes eggs and meat. Over the time, segments of the population embraced vegetarianism. The introduction of Buddhism and Jainism in Indian’s life have affected this shift, as well as an reasonable climate permitting a variety of fruit, vegetables, and grains to be grown throughout the year. A food taxonomy system that categorized any item as Saatvic, Raajsic or Taamsic developed in time of Gita, Puran and Yoga tradition. During this period, consumption of beef became forbidden, due to cattle being considered sacred in Hinduism. Beef is generally not eaten by Hindus in India.


Common Ingredients of Indian Cuisine:

Essential foods of Indian cuisine include Pearl Millet (Bajra), Rice, Whole-wheat flour (Atta), and a range of lentils, particularly Masoor (most often Red Lentils), Toor (Pigeon Pea), Urad (Black Gram), and Moong (Mung Bean). Lentils may be used whole or split. Split lentils, or dal, are used extensively. Some pulses, such as channa (chickpea), Rajma or kidney beans, lobiya are very common, particularly in the northern regions. Channa and Mung are also processed into flour (Besan).

Numerous Indian dishes are cooked in vegetable oil, but peanut oil is common in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly (sesame) oil is common in the south since it imparts a peculiar fragrant nutty aroma.

In recent times, sunflower and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another well-known cooking medium. Butter-based ghee, or desi ghee, is used often, though less than in the past.

Many types of meat are used for India cooking, but chicken and mutton tend to be the most regularly consumed meats. Fish and beef consumption are predominant in some parts of India but they are not broadly consumed.

The utmost important and regularly used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lehsun).

One widespread spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon (dalchini), and clove. Each culinary region has a unique garam masala blend—individual chefs may also have their own.

Some leaves normally used for flavouring include bay (tejpat), coriander, fenugreek, and mint leaves. The usage of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Jammu & Kashmir: 
Gustaba, Tabak Maz Dum Aloo, Haak or Karam ka Saag,

Uttrakhand:
Aloo ke Gutke, Kaapa, Jhangora (millets) ki , Kheer, Chainsoo

Uttar Pradesh:
Kabab, Biryanis, Bedmi Aloo Kachori, Banarasi Chaat,

Jharkhand:
Thekua, Pua, Pittha Marua-ka-roti,

Sikkim:
Momos, Thukpa, Gundruk Phagshapa and Seal Roti,

Manipur:
Iromba, Kabok, Chakkouba

Nagaland:
Momos, Rice Beer and , Cherry Wine,

Assam:
Masor Tenga, Pitha

Arunachal Paradesh:
Chinese Cuisine &, Apong (Local Beer),

Meghalaya:
Jadoh, Kyat (Local Beer), Bitchi,

Bihar:
Litti-Chokha, Sattu Paratha Khaja, Khubi Ka Lai, Anarasa, Tilkut

West Bengal:
Rosogulla, Mishti Doi, Bhapa Illish,

Tripura:
Chakhwi, Mwkhwi Muitru,

Mizoram:
Zu (a special tea)

Puducherry:
Kadugu yerra, Vendakkai, Patchaddy,

Andhra Pradesh:
Hyderabadi Biryani, Mirchi Salan, Ghongura Pickle Korikoora

Orissa:
Fish Orly, Khirmohan, Rasabali, Chhenapodapitha,

Tamil Nadu:
Appam, Dosai, Idli, Sambhar, Rasam, Chettinad Chicken Pongal

Kerala:
Puttu-Kadala, Kappa-Meen Kari Sadya Meal, Avial, Malabar Parotha Payasam, Irachi Stew, Karimean Kari

Karnataka:
Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti

Goa:
Vindaloo, Xacuti, Bibinca, Prawn Balchao,

Maharashtra:
Shrikhand, Thalipeeth, Vada Pao, Modak, Pani Puri

Madhya Pradesh:
Lapsi, Bafla, Bhutte ki , Khees, Bhopali Kabab,

Gujarat:
Thepla, Dhokla Khandvi, Handvo, Panki

Chattisgarh:
Bafauri, Kusli Red Ant Chutney,

Rajasthan:
Dal-Bati-Churma Ker Sangari, Lal Maas, Gatte,

Delhi:
Chaat, Tandoori Chicken Paranthe, Chole Bhature,

Haryana:
Rabadi, Bajre ki Khichdi, Cholia, Chaach-Lassi, Kachri ki Sabzi,

Chandigarh:
Butter Chicken, Tandoori , Chicken, Mutton Pulao,

Punjab:
Dal Makhni, Makke di Roti-, Sarson da Saag, Chana Bhature,

Himachal Pradesh:
Sidu, Aktori, Dham Seppu Vadi, Badana, Babru,


All this information is free and only for informational purpose.

About Cuisine - A Specific Manner Or Style Of Cooking Practices

Welcome to the world of Cuisine4U which is dedicated for providing cuisine related valuable information such as type of cuisines, Food Recipes, Cuisine History etc.

About Cuisine, its types and history

Cuisine means a cooking or culinary art or kitchen work. Cuisine is a specific manner or style of cooking practices which is generally associated with a particular culture and region worldwide. Cuisines are generally titled after their geographical origin. A cuisine is primarily influenced by the ingredients which are easily available locally. Globally Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes exclusive to a specific region.

Cuisine can be identified as the foods and methods of food preparation according tradition, region, religion or population.

The key factors shaping a cuisine are environment and weather, which in large measure decides the natural raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods are required or proscribed.

Climate and milieu also affects the resource of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods rapidly for conserving rare firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained noteworthy in world cuisines for their improved gustatory properties even when these preserving techniques are no longer strictly essential to the maintenance of a sufficient food supply.

New cuisines continue to develop in modern times. An example is fusion cuisine, which combines elements of numerous culinary traditions and methods while not being categorized per any one cuisine style, and generally refers to the innovations in many modern restaurant cuisines since the 1970s.

Types of Cuisines: 

We can classify in Global and Regional Cuisines.


Global Cuisine: 

Global Cuisine is a cuisine which is practiced around the world, and can be classified according to the common use of key food materials, including grains, produce and cooking fats.


Regional cuisine: 

Regional cuisines are the cuisines which may vary based upon food obtainability and trade, cooking traditions and practices, and cultural dissimilarities.

For example, in Central and South America, corn (maize), both fresh and dried, is a essential food. In northern Europe, wheat, rye, and fats of animal origin preponderate, while in southern Europe olive oil is everywhere and rice is more predominant. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil.

China likewise can be divided into rice regions and noodle & bread regions. In the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice.

The vegetarianism practiced in much of India has made pulses (crops harvested exclusively for the dry seed) such as chickpeas and lentils as significant as wheat or rice.

From India to Indonesia the use of spices is distinguishing; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.


Different Styles of Cuisine: 

Fusion cuisine
Haute cuisine
Nouvelle cuisine
Vegan cuisine
Vegetarian cuisine
Note by Note cuisine

We also update information regularly which will help all folks to solve their cuisine related various issues and queries.

Trust us, your hunt for Indian Cuisine and recipes related information should end here.

All this information is free and only for informational purpose.