Rajasthan in North-West India where you find the famous Thar Desert, is a dry, arid region with scarcity of water. In this region, the food is made using buttermilk, ghee(clarified butter) and milk. It makes the food nutritious along with being an intelligent idea that lowers the consumption of water for the preparation of food. Also the staple diets of jowar and baajrarotisare really very tasty. The Daalbaati-churma is a simple and yet delicious food here.
Gujaratis an Indian state where the food is all about blending textures and subtle flavors. The farehere is mainly vegetarian, still prepared inmuchof the traditional way, without much alteration in modern times. A peculiar thing is the habit of adding a bit of sweet in the main curries of dal and other vegetables, along with chapattis and rice. The state is famous for the wonderful khakhras and theplas, the everlasting homemade snacks, as well as the renowned dhokla and khandvi!
Punjab is the state of known for its quality milk products and stuffed Paranthaas(wheat bread), as well as the world-famouusButter Chicken! There are many dishes typical of this region like sarsonkasaag, makkiki roti and lassi. The state is an agricultural bliss, so people are boisterous and believe in rich food.Punjab is the placewhich has provided many elements of the Indian cuisine like tandoorand chicken tikka! Its paneer or cottage cheese and fresh crème in everything here! An amazing assortment of dishes can be doled out from that single wondrous paneer – you will be surprised to learn!
Maharashtrian food has many subtle blends of flavors in vegetarian dishes and exotic, spicy curries of meat and fish. Lot of coconut and fish isused in this cuisine as the recipes originated in coastal regions. The watery yellow dal called aamti is extremely popular. The famed vada-paav finds its roots here! So is the lip-smacking bhelpuri from Mumbai!
Goanese food is world renowned for its sea-food fare and its use of coconut milk in its various dishes. The Xacuti masala is as famous as the Feny drink here! Inspired by Portuguese influences, the flavors here are different from the neighboring Konkan region!
Malabari cuisine or Keralite fare is famous for its use of coconut and coconut milk in most of their dishes. This region is famous for its unique spicy masalas used in cooking vegetables, meat and fish. The breakfast of this region is said to be the best breakfast in the world. Healthy to the core, you will find yourself wanting mire, even though your stomach feels full!
Bengali cuisine is known for its fish based dishes. What a variety of ways they have to cook the same fish in! They use mustard oil in their preparations. The delicious MachherJhol deserves special mention! The mention of Bengali food is incomplete without the mention of their sweets. Be it Rasgulla or Sandesh, nobody can beat them in this!
The food of Uttar Pradesh is known as Awadhi cuisine. It is somewhat a mid-way between Kashmiri and Punjabi cuisine. The tikkas and rich gravies find favor with patrons the world over. Thiscuisine is also famous in this state for preparations of paneer, meat and spices like saffron in it. The snacks of samosa and pakoras have their birthhere.
Kashmirior Wazwan cuisine is mostly meat based especially lamb meat. The food is delicately flavored with various dry fruits, nuts and spices and has a red tinge, owing to Kashmiri red chilies. These chilies are mildly spicy and give a rich red color. The food preparation is generously based on liberal use of oil. The flavor of Kashmiri food is hot and unmatched.
The North-West Frontier cuisine consistsbasically about marinating the meat and vegetables without actually suppressing their main tastes, rather enhancing the flavors with minimal usage of spices and sauces at high temperature.