![Indian Subcontinent (orthographic projection)](https://upload.wikimedia.org/wikipedia/commons/0/05/Indian_Subcontinent_%28orthographic_projection%29.svg)
Cuisine of the Indian subcontinent includes the
cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
s from the
Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
comprising the traditional
cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
s from
Bangladesh
Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...
,
Bhutan
Bhutan (; dz, འབྲུག་ཡུལ་, Druk Yul ), officially the Kingdom of Bhutan,), is a landlocked country in South Asia. It is situated in the Eastern Himalayas, between China in the north and India in the south. A mountainous ...
,
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
, the
Maldives
Maldives (, ; dv, ދިވެހިރާއްޖެ, translit=Dhivehi Raajje, ), officially the Republic of Maldives ( dv, ދިވެހިރާއްޖޭގެ ޖުމްހޫރިއްޔާ, translit=Dhivehi Raajjeyge Jumhooriyyaa, label=none, ), is an archipelag ...
,
Nepal
Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne,
सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is mai ...
,
Pakistan
Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...
and
Sri Lanka
Sri Lanka (, ; si, ශ්රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
.
Staples and common ingredients
Chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
, a type of
flat bread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads ra ...
, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice,
roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...
made from
atta flour
Atta/Ata (Urdu: ; Hindi: , Bengali: আটা, romanized: Āṭā) or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread ...
, and beans.
Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter
ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from c ...
. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries.
Common meats include lamb, goat, fish, chicken and
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
. Beef is less common in India than in other South Asian cuisines because cattle have a special place in
Hinduism
Hinduism () is an Indian religion or '' dharma'', a religious and universal order or way of life by which followers abide. As a religion, it is the world's third-largest, with over 1.2–1.35 billion followers, or 15–16% of the global p ...
. Prohibitions against beef extend to the meat of (water)
buffalo and
yak
The domestic yak (''Bos grunniens''), also known as the Tartary ox, grunting ox or hairy cattle, is a species of long-haired domesticated cattle found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kachin Sta ...
s to some extent.
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
is considered as a
taboo food item by all Muslims and is avoided by many Hindus, though it is commonly eaten in some regions like
Northeast India
, native_name_lang = mni
, settlement_type =
, image_skyline =
, image_alt =
, image_caption =
, motto =
, image_map = Northeast india.png
, ...
and
Goa
Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...
. A variety of very sweet desserts which use
dairy product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...
s is also found in cuisines of the Indian subcontinent. The main ingredients in desserts of the Indian subcontinent are reduced milk, ground almonds, lentil flour, ghee and sugar.
Kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...
is a dairy-based rice pudding, a common dessert.
History
Many foods from the Indian subcontinent have been known for over five thousand years. The Indus Valley people, who settled in what is now the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder.
Indians have used leafy vegetables, lentils, and milk products such as yogurt and ghee throughout their history. They also used spices such as cumin and coriander. Black pepper, which is native to India, was often used by 400 A.D. The Greeks brought saffron and the Chinese introduced tea. The
Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
and
British
British may refer to:
Peoples, culture, and language
* British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies.
** Britishness, the British identity and common culture
* British English, ...
made red chili, potato and cauliflower popular after 1700 A.D.
Mughals
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
, who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices. They also used rose water, cashews, raisins, and almonds.
In the late 18th and early 19th century, an autobiography of the Scottish
Robert Lindsay mentions a
Sylheti
Sylheti may refer to:
* Sylhetis, an Indo-Aryan ethnolinguistic group in the Sylhet division and South Assam
* Sylheti language, a language of the Sylheti region
* Sylheti Nagri
Sylheti Nagri or Sylheti Nagari ( syl, , ISO: , ), known in cla ...
man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and North ...
.
Bhang eaters before two huts (6124556163).jpg, Bhang
Bhang (IAST: ''Bhāṅg'') is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distribu ...
eaters from India c. 1790. Bhang is an edible preparation of cannabis
''Cannabis'' () is a genus of flowering plants in the family Cannabaceae. The number of species within the genus is disputed. Three species may be recognized: ''Cannabis sativa'', '' C. indica'', and '' C. ruderalis''. Alternatively ...
native to the Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
. It has been used in food and drink as early as 1000 BCE by Hindu
Hindus (; ) are people who religiously adhere to Hinduism.Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pages 35–37 Historically, the term has also been used as a geographical, cultural, and later religious identifier for ...
s in ancient India
According to consensus in modern genetics, anatomically modern humans first arrived on the Indian subcontinent from Africa between 73,000 and 55,000 years ago. Quote: "Y-Chromosome and Mt-DNA data support the colonization of South Asia by m ...
.
Nimmatnama-i Nasiruddin-Shahi 283.jpg, A page from the ''Nimatnama-i-Nasiruddin-Shahi The ''Ni'matnāmah Naṣir al-Dīn Shāhī'' ( Naskh: ; ) (c. 1500) is a medieval Indian cookbook, written in Persian language using Naskh script, of delicacies and recipes, and some accompanying paintings illustrating the preparation of the recipes ...
'', the book of delicacies and recipes. It documents the fine art of making kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...
.
Sweets 1.jpg, Medieval India
Medieval India refers to a long period of Post-classical history of the Indian subcontinent between the "ancient period" and "modern period". It is usually regarded as running approximately from the breakup of the Gupta Empire in the 6th cent ...
n Manuscript Nimatnama-i-Nasiruddin-Shahi (''circa'' 16th century) showing samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samo ...
s being served.
By culture
Bangladeshi cuisine
Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse
history
History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the History of writing#Inventions of writing, invention of writing systems is considered prehistory. "History" is an umbr ...
and riverine
geography of Bangladesh
Bangladesh is a densely populated, low-lying, mainly riverine country located in South Asia with a coastline of on the northern littoral of the Bay of Bengal. The delta plain of the Ganges (Padma), Brahmaputra (Jamuna), and Meghna Rivers an ...
. The country has a
tropical monsoon climate
An area of tropical monsoon climate (occasionally known as a sub-equatorial, tropical wet climate or a tropical monsoon and trade-wind littoral climate) is a tropical climate sub-type that corresponds to the Köppen climate classification category ...
.
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
is the main
staple food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...
of Bangladeshi people and it is served with a wide range of
curries
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in tradit ...
.
![Bangladeshi cuisine](https://upload.wikimedia.org/wikipedia/commons/e/e8/Bangladeshi_cuisine.png)
Bangladeshi dishes exhibit strong
aromatic
In chemistry, aromaticity is a chemical property of cyclic ( ring-shaped), ''typically'' planar (flat) molecular structures with pi bonds in resonance (those containing delocalized electrons) that gives increased stability compared to satur ...
flavours; and often include
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
,
potatoes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern United ...
,
tomatoes
The tomato is the edible Berry (botany), berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to th ...
and
aubergines
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mos ...
. A variety of
spices
A spice is a seed, fruit, root, Bark (botany), bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garni ...
and
herbs
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
, along with
mustard oil
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vol ...
and
ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from c ...
, is used in Bangladeshi cooking. The main breads are
naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ...
,
porota,
roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...
,
bakarkhani
Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.
Bakorkhani is almost ...
and
luchi
Luchi ( bn, লুচি) or Lusi ( as, লুচি) is a deep-fried flatbread, made of Maida flour, originating from the Bengal region. Luchi is especially popular in the Indian states of Assam, Odisha, West Bengal and Tripura and in the ...
.
Dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of p ...
is the second most important staple food which is served with rice/porota/luchi.
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...
is a staple in Bangladeshi cuisine, especially
freshwater fish
Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels of s ...
, which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' (
hilsa
The ilish (''Tenualosa ilisha'') ( bn, ইলিশ, translit=iliś; also known as the ilishi, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food ...
'')'', ''pabda'' (
butterfish), ''rui'' (
rohu
The rohu, rui, ruhi or roho labeo (''Labeo rohita'') is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.
Description
The rohu is a large, silver-colored fish o ...
), ''pangash'' (
pangas catfish
''Pangasius pangasius'', the Pangas catfish, is a species of shark catfish
The shark catfishes form the family Pangasiidae. They are found in fresh and brackish waters across southern Asia, from Pakistan to Borneo. Among the 30-odd members of ...
), ''chitol'' (
clown knifefish
The clown featherback, clown knifefish, or spotted knifefish, ''Chitala ornata'', is a nocturnal tropical fish with a long, knife-like body. This knifefish is native to freshwater habitats in Cambodia, Laos, Thailand, and Vietnam, but it has al ...
), ''magur'' (
walking catfish
The walking catfish (''Clarias batrachus'') is a species of freshwater airbreathing catfish native to Southeast Asia. It is named for its ability to "walk" and wiggle across dry land, to find food or suitable environments. While it does not trul ...
), ''bhetki'' (
barramundi
The barramundi (''Lates calcarifer'') or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific, spanning the waters of the Middle East, South ...
) and
tilapia
Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most ...
. Meat consumption includes
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
,
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
,
venison
Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, in ...
,
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
,
duck
Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...
,
squab
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tastes like chicken, tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish w ...
and
koel
The true koels, ''Eudynamys'', are a genus of cuckoos from Asia, Australia and the Pacific. They are large sexually dimorphic cuckoos that eat fruits and insects and have loud distinctive calls. They are brood parasites, laying their eggs in ...
. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based (''
saag
Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other gr ...
''), are widely served. Seafood such as
lobster
Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
s and
shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
s are also often prevalent.
Islamic dietary law
Islamic dietary laws are dietary laws that Muslims follow. Islamic jurisprudence specifies which foods are '' '' (, "lawful") and which are '' '' (, "unlawful"). The dietary laws are found in the Quran, the holy book of Islam, as well as in coll ...
s are prevalent across Bangladesh. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat allowed in Islam. Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known as ''Bangaliketa'' ( bn, বাঙালি কেতা). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. ''Bangaliketa'' also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern ''
service à la russe
The historical form of (; "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by the waiter (usually at a sideboard in the dining room) bef ...
'' style of
French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
, with food served course-wise rather than all at once.
Bhutanese cuisine
![Bhutanese hemadatsi](https://upload.wikimedia.org/wikipedia/commons/b/b6/Bhutanese_hemadatsi.jpg)
Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. It has many similarities with
Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...
Indian cuisine
Indian cuisine is characterized by its sophisticated and subtle use of many
Indian spices
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subconti ...
. There is also the widespread practice of
vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter.
Vegetarianism may ...
across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the
varied demographics of the ethnically diverse
Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
. India's
religious beliefs
A belief is an attitude that something is the case, or that some proposition is true. In epistemology, philosophers use the term "belief" to refer to attitudes about the world which can be either true or false. To believe something is to take i ...
and
culture
Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.Tyl ...
has played an influential role in the evolution of its cuisine. It has influences from
Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and ol ...
,
Southeast Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
,
East Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
and
Central Asian cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary div ...
, as well as the
Mediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950) ...
s due to the historical and contemporary cross-cultural interactions with these neighboring regions.
Regional cuisine includes:
*
East India
East India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha
and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the historical region of Magadh ...
n cuisines:
**
Cuisine of Chhattisgarh
The State of Chhattisgarh is known as the rice bowl of India and has a rich tradition of food culture.
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, ...
**
Odia cuisine
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is us ...
**
Bhojpuri cuisine
Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to indivi ...
File:Bengali Fish meal.jpg, Bengali Fish meal
File:Odia Mutton Curry (Mansha Tarkari).jpg, Odisha style Mutton Curry
File:Momo101.jpg, Momo
Momo may refer to:
Geography
* Momo (department), a division of Northwest Province in Cameroon
* Momo, Gabon, a town in the Woleu-Ntem province of Gabon
* Momo, Piedmont, a town in the province of Novara, in northern Italy
* Joffrey Tower, in ...
platter from Darjeeling
Darjeeling (, , ) is a town and municipality in the northernmost region of the Indian state of West Bengal. Located in the Eastern Himalayas, it has an average elevation of . To the west of Darjeeling lies the easternmost province of Nepal, ...
File:Rasgullas from Odisha and Bengal.jpg, Rasgulla
Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of suga ...
a famous syrupy dessert from Eastern India
East India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha
and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the historical region of Magadha fr ...
*
Northeast India
, native_name_lang = mni
, settlement_type =
, image_skyline =
, image_alt =
, image_caption =
, motto =
, image_map = Northeast india.png
, ...
n cuisines:
**
Bengali cuisine
Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura, ...
**
Assamese cuisine
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide ext ...
**
Arunachalese cuisine
**
Meghalayan cuisine
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with s ...
**
Manipuri cuisine
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called or , flavored with dried or ...
**
Naga cuisine
Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented।
Overview
The various Naga people have their own cuisines, but often exchange recipes. A ...
**
Mizo cuisine
**
Sikkimese cuisine
**
Tripuri cuisine
Tripuri cuisine is the type of food served in Tripura, in northeastern India. The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables.
See also
* Tripuri cultur ...
**
Gorkha cuisine
**
Jharkhandi cuisine
Jharkhandi cuisine encompasses the cuisine of the Indian state of Jharkhand. Staple foods of Jharkhand are rice, dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and ...
**
Maithil cuisine
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal.
Maithil cuisine comprises a broad repertoire of rice, w ...
**
Bihari cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some ...
**
Bhojpuri cuisine
Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to indivi ...
File:Assamese Thali.jpg, Assamese Thali
File:Yongchaak eromba (2).jpg, Non-Vegetarian Eromba
Eromba is an ethnic dish of the Meitei community of Manipur, India.
History
The word "eromba" comes from "eeru taana lonba", a Meitei term for a liquid that is mixed.
Preparation
The vegetables (such as potatoes and garlic), spices (suc ...
from Manipur
Manipur () ( mni, Kangleipak) is a state in Northeast India, with the city of Imphal as its capital. It is bounded by the Indian states of Nagaland to the north, Mizoram to the south and Assam to the west. It also borders two regions of Myanm ...
File:Tan Ngang.JPG, Tan Ngang a bread from Manipur
Manipur () ( mni, Kangleipak) is a state in Northeast India, with the city of Imphal as its capital. It is bounded by the Indian states of Nagaland to the north, Mizoram to the south and Assam to the west. It also borders two regions of Myanm ...
File:Thukpa_a_Tibetan_delicacy.jpeg, Thukpa
Thukpa (Tibetan: ཐུག་པ ; ne, थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Nepali and Tibetan noodle soup, which originated in the eastern part of Tibet. ''Amdo thukpa'' (especially ''thenthuk'') is a famous variant among ...
from Sikkim
Sikkim (; ) is a state in Northeastern India. It borders the Tibet Autonomous Region of China in the north and northeast, Bhutan in the east, Province No. 1 of Nepal in the west and West Bengal in the south. Sikkim is also close to the Siligur ...
*
North Indian cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar.
Sub-types of No ...
s:
**
Awadhi cuisine
Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisi ...
**
Cuisine of Uttar Pradesh
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. Uttar Pradesh is famous for its beauty. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dis ...
**
Himachali cuisine
**
Kashmiri cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice ...
**
Kumaoni cuisine
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India.
Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like '' gouhat'' (or ''kulath'', a local type of bean) are fashioned into di ...
**
Ladakhi cuisine
**
Mughlai cuisine
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islami ...
**
Punjabi cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition o ...
**
Rajasthani cuisine
Rajasthani cuisine ( hi, राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredi ...
File:Vegetarian Curry.jpeg, Traditional North Indian Vegetarian Thali, India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
File:Rogan josh02.jpg, is a popular Kashmiri Kashmiri may refer to:
* People or things related to the Kashmir Valley or the broader region of Kashmir
* Kashmiris, an ethnic group native to the Kashmir Valley
* Kashmiri language, their language
People with the name
* Kashmiri Saikia Baruah ...
dish from India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
File:Tandoorimumbai.jpg, Chicken tikka in India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
, is a popular dish in Punjabi cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition o ...
File:GhevarRajasthaniSweet.jpg, Ghevar
Ghevar or Ghewar (Devanagari:घेवर) is a Rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. It is traditionally associated with the month of Shravan and the Teej and Raksha Bandhan festivals. It is a part of Raj ...
a popular sweet dessert from Rajasthan
Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the seventh largest by population. It is on India's northwestern si ...
*
South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.The ...
s:
**
Chettinad cuisine
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars,or Nagarathars, from the Chettinad region in sivagangai district of Tamil Nadu state in
India. Chettinad cuisine is perhaps the most renowned fare in the Tamil N ...
**
Dhivehi cuisine (Minicoy)
**
Hyderabadi cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...
**
Kerala cuisine
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a ...
**
Karnataka cuisine
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cui ...
**
Mangalorean cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore.
Since Mangalore is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics' ''Sanna-Dukra Maas'' (''Sanna'' – idli fluffed with toddy ...
**
Tamil cuisine
Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been sinc ...
**
Telugu cuisine
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana and Yanam. Generally known for its tangy, hot and spicy taste, the cuisine is very diverse due to the vast spread of the people and va ...
**
Thalassery cuisine
The Thalassery cuisine refers to the distinct cuisine from Thalassery town 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.
Thalasse ...
**
Udupi cuisine
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in the ...
File:Hyderabadi Biryani with Raita, Mirchi Ka Salan and Salad.JPG, Hyderabadi Dum Biryani, India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
File:Dosai Chutney Hotel Saravana Bhavan.jpg, Dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufville ...
served with sambar and chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
...
File:Vegetarian Andhra Meal.jpg, South Indian vegetarian Thali, India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
File:Fish Moilee Kerala Style (aka KeralaFish Molly).JPG, Fish moolie
Fish moilee/Moily or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East ...
Kerala Style
*
West India
Western India is a loosely defined region of India consisting of its western part. The Ministry of Home Affairs in its Western Zonal Council Administrative division includes the states of Goa, Gujarat, and Maharashtra along with the Union te ...
n cuisines:
**
Goan cuisine
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Go ...
**
Gujarati cuisine
Gujarati cuisine is the cuisine of the Indian state of Gujarat.
The typical '' Gujarati thali'' consists of '' rotli'', '' dal'' or ''curry'', rice, and ''shaak'' (a dish made up of several different combinations of vegetables and spices, which m ...
**
Maharashtrian cuisine
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to ...
**
Malvani cuisine
Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian dishes. Although it is an independent cuisine, it ...
**
Parsi cuisine
Parsi cuisine refers to the traditional cuisine of the Parsis of India and Pakistan.
Primary meals
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ''ras'' without, with curry usually b ...
**
Sindhi cuisine
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...
**
Thathai Bhatia Cuisine
Thathai Bhatia cuisine is the cuisine of a subset of the Bhatia people of India, who embraced the Bhakti sect of Hinduism while living in the Thatta region, and became Pushtimarg – strict vegetarians who eschewed even onions and garlic and de ...
File:Pav Bhaji.jpg, Pav Bhaji
Pav bhaji ( Marathi : पाव भाजी) is a fast food dish from India consisting of a thick vegetable curry (''bhaji'') served with a soft bread roll (''pav''). Its origins are in the state of Maharashtra.
History
The dish originated as ...
a popular fast food from Mumbai
Mumbai (, ; also known as Bombay — the official name until 1995) is the capital city of the Indian state of Maharashtra and the ''de facto'' financial centre of India. According to the United Nations, as of 2018, Mumbai is the second- ...
, Maharashtra
Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union te ...
File:Vindalho.jpg, Pork Vindaloo
Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often r ...
being served at a restaurante in Goa
Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...
File:Dhansak.JPG, Dhansak
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served ...
a famous Parsi
Parsis () or Parsees are an ethnoreligious group of the Indian subcontinent adhering to Zoroastrianism. They are descended from Persians who migrated to Medieval India during and after the Arab conquest of Iran (part of the early Muslim conq ...
dish from Gujarat
* Other Indian cuisines include:
** Indian Chinese cuisine
** Jain vegetarianism
** Indian fast food
File:Gobi manchurian.jpg, A popular Indian Chinese cuisine, Indian Chinese dish
File:Samosachutney.jpg, Samosa with Chutney, Pudina Chutney
Maldivian cuisine
Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of
Maldives
Maldives (, ; dv, ދިވެހިރާއްޖެ, translit=Dhivehi Raajje, ), officially the Republic of Maldives ( dv, ދިވެހިރާއްޖޭގެ ޖުމްހޫރިއްޔާ, translit=Dhivehi Raajjeyge Jumhooriyyaa, label=none, ), is an archipelag ...
and of Minicoy,
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.
File:Masroshi Maldives.jpg, Masroshi Maldivian savory snacks
File:Maldivian gulha33.JPG, Gulha is a popular snacks in Maldives
Maldives (, ; dv, ދިވެހިރާއްޖެ, translit=Dhivehi Raajje, ), officially the Republic of Maldives ( dv, ދިވެހިރާއްޖޭގެ ޖުމްހޫރިއްޔާ, translit=Dhivehi Raajjeyge Jumhooriyyaa, label=none, ), is an archipelag ...
Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and Geography of Nepal#Climate, climate relating to Nepal's cultural diversity and Geography of Nepal, geography.''Dal bhat, Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal.Nepali cuisine has significant influences from Neighboring Indian cuisine, Indian and
Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...
s.
Nepalese cuisine includes:
* Newa cuisine
*
Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...
*
Maithil cuisine
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal.
Maithil cuisine comprises a broad repertoire of rice, w ...
File:Nepali Meal.jpg, Dal bhat, Dal-bhat-tarkari is a traditional dish in Nepalese cuisine
Image:Plateful of Momo in Nepal.jpg, Plateful of Momo in Nepal
Pakistani cuisine
Pakistani cuisine ( ur, ) is part of the greater South Asian and Central Asian Cuisines due to its geographic location and influence. As a result of Mughal Empire, Mughal legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.
Regional cuisines include:
* Balochi cuisine
* Chitrali cuisine
* Kalash cuisine
* Lahori cuisine
* Cuisine of Karachi
* Pashtun cuisine
*
Punjabi cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition o ...
* Saraiki cuisine
*
Sindhi cuisine
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...
File:Chapli Kabab.JPG, Chapli kebab, a popular kebab from Pashtunistan
File:Sindhi Biryani.JPG, Sindhi biryani
File:Sohan Halwa.JPG, Sohan Halwa from Multan a popular Saraiki cuisine, Saraiki dessert
File:Sajji.JPG, Sajji, a popular meat dish of Balochistan
File:Ghalmandi herbs.jpg, Ghalmandi with cottage cheese and herbs from Chitral
File:Aloo Paratha1.jpg, Aloo paratha from Faisalabad, Punjab
Other Pakistani cuisine include:
* Pakistani Chinese cuisine
* Mughlai cuisine, Mughlai cuisine (Karachi)
* Pakistani fast food
Sri Lankan cuisine
Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. Foreign traders who brought new food items; influences from Malay cuisine and
South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.The ...
are evident.
File:Kiribath.jpg, Kiribath is a traditional rice pudding from Sri Lanka
Sri Lanka (, ; si, ශ්රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
File:SL-rice and curry.jpg, Sri Lanka
Sri Lanka (, ; si, ශ්රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
n rice and curry platter
See also
*List of Asian cuisines
References
{{Cuisine
Kutchi cuisine, Kutchi cuisine
Desi cuisine, *
South Asian cuisine, *