Indian Subcontinent (orthographic projection)

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

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

. 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 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

, 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,

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

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 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

. 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 ** Nepalese cuisine, Gorkha cuisine ** Jharkhandi cuisine ** Maithil cuisine ** Bihari cuisine **

File:Assamese Thali.jpg, Assamese Thali File:Yongchaak eromba (2).jpg, Non-Vegetarian Eromba from Manipur File:Tan Ngang.JPG, Tan Ngang a bread from Manipur File:Thukpa_a_Tibetan_delicacy.jpeg, Thukpa from Sikkim * North Indian cuisines: ** Awadhi cuisine ** Cuisine of Uttar Pradesh ** Dham, Himachali cuisine ** Kashmiri cuisine ** Kumaoni cuisine ** Tibetan cuisine, Ladakhi cuisine ** Mughlai cuisine ** Punjabi cuisine ** Rajasthani cuisine File:Vegetarian Curry.jpeg, Traditional North Indian Vegetarian Thali,

File:Rogan josh02.jpg, Rogan josh is a popular Kashmiri cuisine, Kashmiri dish from

File:Tandoorimumbai.jpg, Chicken tikka in

, is a popular dish in Punjabi cuisine File:GhevarRajasthaniSweet.jpg, Ghevar a popular sweet dessert from Rajasthan * South Indian cuisines: ** Chettinad cuisine ** Maldivian cuisine, Dhivehi cuisine (Minicoy) ** Hyderabadi cuisine ** Kerala cuisine ** Karnataka cuisine ** Mangalorean cuisine ** Tamil cuisine ** Telugu cuisine ** Thalassery cuisine ** Udupi cuisine File:Hyderabadi Biryani with Raita, Mirchi Ka Salan and Salad.JPG, Hyderabadi biryani, Hyderabadi Dum Biryani,

File:Dosai Chutney Hotel Saravana Bhavan.jpg, Dosa (food), Dosa served with sambar (dish), sambar and chutney File:Vegetarian Andhra Meal.jpg, South Indian vegetarian Thali,

File:Fish Moilee Kerala Style (aka KeralaFish Molly).JPG, Fish moolie Kerala Style * West Indian cuisines: ** Goan cuisine ** Gujarati cuisine ** Maharashtrian cuisine ** Malvani cuisine ** Parsi cuisine ** Sindhi cuisine ** Thathai Bhatia Cuisine File:Pav Bhaji.jpg, Pav Bhaji a popular fast food from Mumbai, Maharashtra File:Vindalho.jpg, Pork Vindaloo being served at a restaurante in

File:Dhansak.JPG, Dhansak a famous Parsi cuisine, Parsi 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

and of Minicoy,

. 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

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

s. Nepalese cuisine includes: * Newa cuisine *

* Maithil cuisine 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 * Saraiki cuisine * Sindhi cuisine 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 are evident. File:Kiribath.jpg, Kiribath is a traditional rice pudding from

File:SL-rice and curry.jpg,

n rice and curry platter

References

{{Cuisine Kutchi cuisine, Kutchi cuisine Desi cuisine, * South Asian cuisine, *