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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 be more austere than others. Maharashtrian cuisine
Maharashtrian cuisine
includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat
Meat
is traditionally used sparsely or by the well off until recently, because of economic conditions and culture. The urban population in metropolitan cities such as Mumbai, Pune
Pune
and others has been influenced from other parts of India and abroad
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Cuisine Of Arunachal Pradesh
Arunachal Pradesh
Arunachal Pradesh
(English: /ˌɑːrəˌnɑːtʃəl prəˈdɛʃ/) is one of the 29 states of India
India
and is the northeastern-most state of the country. Arunachal Pradesh
Arunachal Pradesh
borders the states of Assam
Assam
and Nagaland
Nagaland
to the south and shares international borders with Bhutan
Bhutan
in the west, Myanmar
Myanmar
in the east and is separated from China
China
in the north by the disputed McMahon Line. Itanagar
Itanagar
is the capital of the state. A major part of the state is claimed by the Republic of China, and the People's Republic of China
China
referring to it as "South Tibet"
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Saraswat Cuisine
The Saraswats are a sub-group of Hindu
Hindu
Brahmins of India who trace their ancestry to the banks of the Sarasvati River. In Kalhana's Rajatarangini
Rajatarangini
(12th century CE), the Saraswats are mentioned as one of the five Pancha Gauda Brahmin
Brahmin
communities residing to the north of the Vindhyas.[1] They were spread over a wide area in northern part of the Indian subcontinent. One group lived in coastal Sindh
Sindh
and Gujarat,this group migrated to Bombay State
Bombay State
after the partition of India in 1947. One group was found in pre-partition Punjab and Kashmir most of these migrated away from Pakistan after 1947. Another branch, known as Goud Saraswat Brahmin, are now found along the western coast of India.[2] References[edit]^ D. Shyam Babu and Ravindra S. Khare, ed. (2011). Caste in Life: Experiencing Inequalities
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Kumauni Cuisine
Kumauni cuisine
Kumauni cuisine
is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is very simple but very nutritious. It completely suits the hard environment of the Himalayas. Pulses like Gehet (Kulath, a local type of bean) are fashioned into different preparations like Ras-Bhaat, Chains, Faanda and Thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from Bhatt pulses. Cereals like Mandua with rice and wheat are popular. Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India.[1] History[edit] It is believed that regions of Kumaun gets its name from the word "Kurmanchal" meaning the land of Kurmavatar .[2] Several snack items, breads, dairy products and beverages form the heart of the Kumaoni cuisine which is traditionally eaten in several parts in Uttarakhand.[3] References[edit]^ "Cusine". Kumaoninfo
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Indian Fast Food
Indian
Indian
or Indians may refer to something or someone of, from, or associated with the nation of India
India
or with the indigenous people of the Americas.
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Cuisine Of Kerala
The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture
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List Of Indian Condiments
The following is a list of condiments used in Indian cuisine.Contents1 Dried powders 2 Chutneys 3 Sauces 4 See alsoDried powders[edit]A garam masalaAjwain Asafetida Black salt Cardamom
Cardamom
powder Red chili powder Coriander
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Sindhi Cuisine
Sindhi cuisine
Sindhi cuisine
(Sindhi: سنڌي کاڌا) refers to the native cuisine of the Sindhi people
Sindhi people
from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947.Contents1 Historical influences 2 Food for special occasions 3 Meals 4 Drinks 5 Translations 6 Vegetarian cuisine 7 See also 8 References 9 External linksHistorical influences[edit] The arrival of Islam
Islam
within South Asia
South Asia
influenced the local cuisine to a great degree
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Cuisine Of Odisha
Compared to other regional Indian cuisines, Odia cuisine (Odia: ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less oil and is less spicy while nonetheless remaining flavourful.[1][2] Rice
Rice
is the staple food of this region. Mustard oil
Mustard oil
is used in some dishes as the cooking medium, but ghee(made up of cow milk) is preferred in temples.[2] In old times food was traditionally served on banana leaves or disposable plates made of sal leaves.[3] Odia cooks, particularly from the Puri
Puri
region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal
Bengal
and they took many Odia dishes with them.[4] This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.[5] Yoghurt
Yoghurt
is used in dishes
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Sikkimese Cuisine
Sikkimese cuisine
Sikkimese cuisine
is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters
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Tripuri Cuisine
Tripura
Tripura
cuisine is the type of food served in Tripura
Tripura
(situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine
Tripuri cuisine
is known as Mui Borok. Tripuri food has a key ingredient called Berma, which is a small, oil-pasted and dry fermented fish. Flavor wise, Berma is more on the sour side. The foods are sometimes considered to be healthy as they are usually prepared without oil. Tripuri food such as bangui rice and fish stews, muya (Bamboo shoot), local fishes, vegetables, herbs, batema (this jelly-like food is prepared by making a paste of starchy root of edible Dumb Cane
Dumb Cane
with sodium powder and water to remove it's raphide, however, it is boiled again after making a bun of it with water containing sodium powder
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Goan Cuisine
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, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish
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Gujarati Cuisine
Gujarati cuisine
Gujarati cuisine
refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, Gujarat
Gujarat
is primarily a vegetarian state due to the influence of Jain vegetarianism. Many communities, however, do include seafood, chicken, and goat in their diet.[1][2] The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc
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Indian Chinese Cuisine
Indian Chinese cuisine
Chinese cuisine
(also known as Indo- Chinese cuisine
Chinese cuisine
or "Hakka Chinese") is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Desi Chinese cuisine
Chinese cuisine
is said to have been developed by the small Chinese community that has lived in Kolkata
Kolkata
for over a century. Today, Chinese food is an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in North America.Contents1 Origins 2 Features 3 Dishes3.1 Main Course entrees 3.2 Rice and noodles 3.3 Unique dishes 3.4 Sweets and Desserts4 Availability 5 See also 6 References 7 External linksOrigins[edit] The cuisine has originated from the Chinese of Kolkata
Kolkata
and Chinese food is still popular there
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Parsi Cuisine
Parsi
Parsi
Cuisine refers to the traditional cuisine of the Parsis of India and Pakistan.Contents1 Primary meals 2 Desserts 3 Snacks 4 See also 5 References 6 Further readingPrimary meals[edit] The basic feature of a Parsi
Parsi
lunch is rice, eaten with lentils or a curry. Curry
Curry
is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry
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Manipuri Cuisine
Manipuri cuisine is the traditional cuisine of Manipur, a state of India. Dishes are typically spicy foods that use chili pepper rather than garam masala. Oil is uncommon in most Manipuri styles
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