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Indian Recipes

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Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.^[1] There has also been Middle Eastern and Central Asian influence on North Indian cuisine from the years of Mughal rule.^[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.^[3]^[4]
Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit.^[5] Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.^[6] Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Middle East, North Africa, Sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.

The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices and, similar to South Indian cuisine, the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations like Pappu (dal) and Pulusu (Stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables like bottle-gourd and eggplant are usually added to dal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles like avakaya and maagaya, gongura (a pickle made from red sorrel leaves).,^[29] usirikaya (gooseberry or amla), nimmakaya (lime) and tomato pickle. Yogurt is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa, pesarattu (mung bean dosa), vada, and idli.

Arunachal Pradesh

Main article: Cuisine of Arunachal Pradesh

The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables.^[30] Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and green chillies.^[31] Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region.^[32] Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork and mutton to make their dishes. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.^[33]

Assamese Thali

Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices,^[34] Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten. Other Non-vegetarian items include chickens, ducks, pigeons, snails, silkworms, insects, mutton, pork, venison and turtle. The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, boiling or fermenting. Bhuna, the gentle frying of spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and ends with a tenga, a sour dish. As one goes through an Assamese meal, one is taken through a range of pH, starting from alkaline (khar) and ending in acidic (tenga). Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils.^[35] Paan, the practice of chewing betel nut, generally concludes a meal.^[36]

Bihar

spinach and paneer (cottage cheese)

Bihari cuisine is wholesome and simple. Litti chokha, a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices, is well known among the middle-class families.^[37]^[38] Among meat dishes, Meat saalan is a popular dish made of mutton or goat curry with cubed potatoes in garam masala. Dalpuri is another popular dish in Bihar. It is salted wheat flour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water and green cardamom. Another notable sweet dish of Bihar is Balushahi, which is prepared by a specially treated combination of maida and sugar along with ghee and the other worldwide famous sweet Khaja also very popular, made from flour, vegetable fat and sugar which is mainly used in wedding and other occasion. Silav is a place near to Nalanda famous for production. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is made.^[37]

Chandigarh

Chandigarh, the capital of Punjab and Haryana is a city of 20th century origin with a cosmopolitan food culture mainly involving North Indian cuisine.
People enjoy home-made recipes such as Paratha, especially at breakfast, and other Punjabi foods like Roti made from corn flour (Makki) with Sarson da saag. Dal makhani is well known dish among others.^[39] Popular snacks include Gol Gappa (known as Panipuri in other places). It consists of a round, hollow puri, fried crisp and filled with a mixture of flavoured water among other ingredients.

Chhattisgarh

Chhattisgarh cuisine uses many foods not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the Mahuwa flower.^[40] The tribal people of the Bastar region of Chhattisgarh eat whatever is available: Baasi(left over rice), mushrooms, bamboo pickle, bamboo vegetables, etc.^[41]^[42]

Dadra and Nagar Haveli

The local cuisine shows resemblances with the cuisine of Gujarat. Ubadiyu is a local delicacy made up of vegetables and beans with herbs. The common foods include rice, roti, vegetables, river fishes and crab. People also enjoy buttermilk and chutney made up of different fruits and herbs.

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