Eastern Indian Food. East India is comprised of the states of West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Orissa. This region is home to beaches and mountains and Cherrapunji, the city with the highest rainfall in the world. Because of the climate, Eastern India grows a lot of rice! Green vegetables and fruit are also abundant and thus are the recipes using them. People, though, are a balanced mix of vegetarian and non-vegetarian. The geographical location of this region means its food bears the strong influence of Chinese and Mongolian cuisine. Style of Food Although East India has three schools of cuisine—Bengali and Assam, the Northeastern states and then Orissa—simple is the keyword for food of this region.
Staple Ingredients This region is known for its abundance of rice due to the ideal growing climate. Yogurt, coconut, maize and gram flour are also common ingredients. Popular Dishes Sweets Are King. The Cuisine of North India. North India has extreme climates – summers are hot, and winters are cold. The region includes the following states: Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh, and Madhya Pradesh. Geographical and Cultural Influence There is an abundance of fresh seasonal fruit and vegetable to be had. Its geographical position with relation to the rest of the Sub-continent means that this region of the country has had strong Central Asian influences both in its culture and its food.
Mughlai and Kashmiri styles of cooking are not just prevalent; they are also popular. Style of Food North Indian curries usually have thick, moderately spicy and creamy gravies. Staple Foods North Indians Seem to Prefer Indian bread is preferred over rice if the rich variety is anything to go by. Cooking Oils Commonly Used Vegetable oils like sunflower and canola. The Cuisine of South India. South Indian cuisine usually encompasses the five Southern states of Karnataka, Andhra Pradesh, Tamilnadu, Telangana, and Kerala.
Both the geography and cultural influence of the South has an influence on the region's cuisine. As with most countries, there are large regional differences and each state's cuisine can vary greatly even within a specific state. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well-known in their respective region. South India has a hot, humid climate and all its states are coastal. From Kerala comes Malabari cooking, with its repertoire of tasty seafood dishes. Style of Food By and large, South Indian cuisine is perhaps the hottest of all Indian food. Staple Foods No South Indian meal is complete without rice in some form or other.
Common Cooking Oils Important Spices and Ingredients Popular Dishes. Western Indian Cuisine. The western region of India includes the following states: Rajasthan, Gujarat, Maharashtra, and Goa. Even within these states, the cuisine varies based on the climate, history, and geographic particulars of each region. For example, Rajasthan and Gujarat have hot, dry climates, so the relatively smaller variety of vegetables available are preserved as pickles and chutneys. Goa is a major port known for trade and was colonized by Portugal, so is known for beef, port, and vinegar, which are all Portuguese influenced ingredients. Geographical and Cultural Influence on the Regions Cuisine Culturally, these Indian states are largely Hindu and vegetarian.
Parts of cosmopolitan Maharashtra are coastal, and parts arid, and the food varies accordingly. Peanuts and coconut are important ingredients as they are freely available. Style of Food This region probably has the most diverse styles of food in India. Staple Foods Cooking Oils Commonly Used Popular Dishes. Guide to Indian Dining Traditions and Etiquette. So you've been invited to a meal at an Indian home.
You may be thinking, "Oh my! I don't know a thing about Indian food traditions! What do they eat? How do they eat? How do they sit? Will I be expected to eat with my fingers? " You came to the right place. Before the Meal Most Indians are very hospitable and love to entertain. According to one traditional saying, "Atithee Devo Bhava," which means, "The Guest is God! " Keep in mind that it's perfectly okay to arrive at your host's home 15 to 20 minutes after the time you have been invited at. When you get there, it is customary not to be served the meal soon after you arrive.
Once the meal is announced, everyone will wash and dry their hands and proceed to the table. The Meal Instead of individual portions, there will most likely be several dishes of food from which you can help yourself. Water is served with every meal, but in current times, you could be offered a glass of wine. Do not, under any circumstance, use your left hand to eat! The Ultimate Indian Bread Guide. From being used as a utilitarian bowl that helped ancient travelers scoop curry to acting as symbol of revolt against colonial rule, the diversity of bread in India is a testimony to its layered culinary legacy. The country’s rich bread traditions can be attributed to both a long history of trade and invasion and its geographical vastness, which ultimately influences the choice of grains and cooking techniques. Some generalizations can be made, but it’s hard to pin down an all-encompassing Indian bread.
There are some connections that can be made—it is, for example, safe to say that most flatbreads from northern India are unleavened and made from milled flour. These humble breads—usually eaten with lentils, dry vegetable sabzis, and meat salads—are the unsung everyday heroes of most households. In southern India and the West Coast, rice and peeled and split black lentils are usually the starter base for breads. Preparation techniques also involve varying degrees of skill. Pão, Goa. Agneau Hara Masala. Chops Hara Masala is a simple dish and is a great lunch or dinner option for those cutting down on carbohydrates in their meals. You could serve it on a bed of Jeera Rice but it tastes divine even with just a leafy, green salad. This recipe serves 4 and makes 2 lamb chops per person. 8 lamb chops 10 cloves of garlic 2-inch piece of ginger (just wash thoroughly) 1 large onion 1 tsp khus-khus (white poppy seeds) 1-inch piece/stick of cinnamon 4 cloves 2 green chilies (optional but preferred — they give the dish a lovely 'kick') 1/2 cup of fresh, green coriander leaves, chopped roughly 1/2 tsp turmeric powder 1 tsp salt 5 to 6 tablespoons of vegetable/sunflower/canola cooking oil Use a meat mallet to gently flatten the lamb chops slightly.
Put the garlic, ginger, onion, poppy seeds, cinnamon, cloves, green chilies, coriander, turmeric, and salt into a clean, dry blender/food processor. Grind into a smooth paste. Rate This Recipe. Agneau Vindaloo. Un agneau hyper tendre ! À partager bien évidemment ! Agneau vindaloo Portions: 4 personnes 1 kg d'épaule d'agneau en morceau sans os3 càs de graines de coriandre2 càs de graines de cumin2 feuilles de laurier1 càs de poivre noir2 càc de graine de cardamome verte1 càs de clous de girofle2 càs de piments rouges secs1 càs de graines de moutarde noire1 bâton de cannelle1 càs de poudre de piment de Cayenne1 càs de poudre de curcuma5 gousses d'ail1 càs de sel1 càs de sucre blanc2 boites de tomates concassées1 poivrons verts2 piments verts1 yaourt natureGingembre2 oignons4 càs de beurre clarifié ou d'huile végétale1 verre de vinaigre de vinCoriandre fraîche pour le service Mélanger les épices en poudre (curcuma, piment de Cayenne) avec le vinaigre, l'ail pressé, le gingembre râpé, le yaourt, le sel et le sucre.
E-mail Imprimer. Aloo Gobi (chou-fleur et patate au curcuma) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Aloo gobi is a vegetarian Indian food recipe consisting of potatoes and cauliflower cooked in a host of flavorful Indian spices. Although it's been around for years, aloo gobi recently achieved world-wide fame through the popular British football (soccer, if you're American!) Film "Bend it Like Beckham. " This vegetarian aloo gobi recipe won't disappoint.
Vegetarian Indian food is all about the use of a combination of spices for amazing flavors, so make sure you've got the necessary spices on hand before you begin making this aloo gobi recipe. Click Play to See This Easy Indian Recipe Come Together. Aloo Matar (Petits pois et pommes de terre mijotés) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) There are many different ways to prepare Aloo Matar, the classic Indian dish with spiced potatoes (aloo) and peas (matar) in a thick sauce. Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions: some recipes use a coconut base, and others simmer the potatoes in a tomato sauce.
This version is a simple recipe that's easy to tweak and make your own. Garam (hot) masala (a mixture of spices), a ubiquitous ingredient in Indian cuisine, is a blend of ground spices that can vary a bit from region to region. Garam masala may contain spices such as cinnamon, cumin, coriander, bay leaf, cloves, peppercorns, cardamom, and mace, and no recipe is more authentic than another. Baingan Bharta (Punjabi) : Aubergines au cumin. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Punjabi baingan ka bharta is just one of several versions of eggplant bharta in Indian cooking. The word bharta (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared.
Bhartas are largely North Indian in origin and made from all sorts of vegetables. Click Play to See This Punjabi Style Eggplant Recipe Come Together. Bhaji à l'oignon (Beignets indiens à l'oignon) Biriyani à la chèvre. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Biryani is a pleasure to behold and eat. Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. It's a one-dish meal that is delicious served with yogurt raita and kachumber salad.
This biryani recipe features goat meat but can also be made with chicken, mutton, or mixed vegetables. Biryani is made in a large vessel called a handi (basically a deep pot with a nicely fitting lid). Biriyani de crevettes. Rice, Prawns & Exotic Spices… layered with Caramelized Onions, Saffron and Fresh Herbs… Mouth Watering and Delicious! An Indian Delicacy – Biriyani…!!! The name “Biryani” is said to have been derived from the Persian Language, and History has many great stories to say about its origin. Biriyani is basically a mixed rice dish made of spices, meat n rice, and its different varieties and their roots are spread across the Indian sub-continent. Of the many stories behind it’s entry to India, the one I loved the most was of the Great Shah Jahan’s (who built Taj Mahal) wife Queen Mumtaz Mahal. There are different varieties of biriyani across the various parts of India; however the Nizam’s variation of Hyderbadi Biriyani is the most popular.
A zillion ingredients go into the making of a biriyani, and when mixed all together and cooked, you create a flavour packed pot which is divine. Also, Don’t forget to check out my Lemon Dates Pickle, which is a great side dish with biriyani !!! Prawn Biriyani. Biriyani de poisson. Aromatic and Flavorful… An Authentic Kerala Style Fish Biriyani with Spices, Fresh Herbs & Coconut milk…! Biriyani – it’s that one dish which every Indian will unanimously say YES if offered! A scrumptious pot of a zillion ingredients put together; the pre-preps, marinades, layers, garnishes, and all the hard work will surely pay off when you savour your first bite. It’s quite interesting to read about the origin and history of biriyani, check out my earlier Prawn Biriyani post to know more.
The preparations and the core ingredients of this dish remain the same as that of my Prawn Biriyani recipe, with the only difference being the protein used. And today the hero of my recipe is Pompano; a firm, non-expensive, and tasty fish perfect for any biriyani! Always use a basmati rice, a good quality one for making biriyani, unless you plan to cook a Thalaseery Style Biriyani (North Malabar) which uses Kaima rice or Jeerakasala rice. Interested in more Kerala style fish recipes, check this out: Biryani au poulet. Boeuf keralais. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This delicious dish is a favorite in the South-Indian state of Kerala. Kerala Beef Fry is a dish that I versatile, served not only as a snack when friends visit but also as a main course dish with dosas, idlis or appams—these are all various kinds of Indian bread. The spicy flavor of this beef fry recipe can be as mild or as fiery as you'd like it to be. This makes it an ideal introductory dish into Indian cuisine, for you or your friends. This Kerala beef fry recipe requires the use of both a ginger paste and a garlic paste. You can make both on your own very easily in just a few moments, in a food processor, but you can also often find these items in the grocery store. Boeuf mijoté à l'indienne. Brochettes de poulet Murg Malai au fromage. Cabillaud au curry indien de Kérala.
Chana dal au calmar grillé, poivron et zeste de citron. Chapati indien. Cheese naans. Chicken butter au coco. Chicken Pakoras. Chole : Curry de pois chiches du Punjabi. Chutney de coco. Crevettes Korma. Croquettes d'agneau et papaye (Inde) Curry aux oeufs. Curry d'agneau Mughlai. Curry de canard Kerala. Curry de crabe Kerala. Curry de poulet à l'indienne. Curry de poulet Mughlai. Curry doux de cabillaud entre Goa et le Kerala. Curry doux indien aux boulettes de boeuf. Curry keralais de poisson au tamarin et lait de coco. Dahl de pois cassés. Dhokla (Inde) Ferrari potatoes. Idlis : Gâteaux de riz vapeur (Inde) Kadhi (soupe indienne au yaourt et au curcuma) Kashmiri Pulao. Khasta Kachori (Chausson frit aux lentilles) Kheema Ki Khichdi : un plat ayurvédique. Kitchari bowl. Lachcha Paratha.
Malai de gambas (Bengale) Malai Kofta (Boulettes indiennes végétariennes) Masala Kheema (Viande hachée à l'indienne) Masala rouge à la coco. Meen Kulambu : Curry de poisson du Sud de l'Inde. Mughlai Biryani. Murgh Makhani (Butter Chicken) comme à Delhi. Pakoras de poisson. Paneer Pakoras. Papdi Chaat aux crudités. Parathas au fenugrec. Parathas aux épinards. Pickles de mangues vertes aux épices (Inde) Poisson Amritsari (Inde) Poulet au poivre. Poulet korma crémeux. Poulet Sukka. Poulet Tandoori. Poulet tikka masala. Poulet Vindaloo. Purée de lentilles rouges et épinards au cari. Rajma Dal : Curry de haricots rouges. Riz à la tomate (Inde) Riz au citron. Riz basmati parfumé au curcuma. Riz indien aux fruits secs. Rogan Josh : Agneau mijoté du Cachemire. Samosas à l'indienne (végétariens) Sarson Ka Saag (Punjabi) Saumon tandoori. Soupe aux lentilles rouges à l'indienne.
Sundal. Thepla aux épinards sauce Vaghareli Dahi. Tombée d’épinards au fromage grillé à l'indienne. Vada Pav : un snack célèbre à Mumbai. Veg Frankie (Mumbaï) Badam Milk (lait d'amande à l'indienne) Boudin de dattes aux amandes (Khajur Burfi) Café frappé de Delhi. Carrot Kheer. Golden milk - Lait d'or. Gulgulas (Beignets indiens à la banane) Kulfi à la mangue. Kulfi aux pistaches, au safran et cardamome. Lassi à la mangue. Motichoor Laddoo (Beignets aux cajou) Pineapple kesari (Inde) Semiya Payasam. Shahi Falooda (Dessert indien traditionnel)