MUNCH & CRUNCH
Indian Food Styles
Awadhi, Bihari, Bhojpuri, Kashmiri, Punjabi, Rajasthani, Uttar Pradeshi, Mughlai
Andhra, Karnataka, Kerala, Tamil Nadu, Hyderabadi, Udupi
Bengali, Oriya, Assamese, Naga, Sikkimese, Tripuri
Goan, Gujarati, Marathi, Malvani, Konkani, Parsi
Indian Chinese, Nepali Jain, Anglo Indian, Chettinad, Fast food
- Pesarattu Pulihoraa
Gongura curries and pickles are popular in Andhra Pradesh.
Raw mango pickle
A hyderabadi based dish made from basmati rice an mutton.
A dish prepared with Brinjal
Kache ghosht ki biriyani
Biriyani made with mutton
south indian foods.
1)dishes mixed and ate with rice.
THIS ABUNDANTLY GROWN FRUIT IS USED IN MANY OF KERALA'S DISHES.THIS INCLUDES COCONUT MILK,COCONUT OIL OR SIMPLY GRATED COCONUT.
RICE IS THE STAPLE DIET OF KERALA.
KERALA IS BLESSED WITH A LONG COASTLINE AND NUMEROUS RIVERS AND LAKES.THIS HAS CONTRIBUTED TO THE POPULARITY OF MANY SEAFOOD BASED DISHES,ESPECIALLY FISH.
AGAIN,AN IMPORTANT DISH OF THIS SOUTHERN STATE. IT IS USUALLY BOILED AND EATEN WITH SPICY CURRIES.
KERALA IS ONE THE LARGEST PRODUCERS OF MANY SPICES. OBVIOUSLY,BLACK PEPPER,CARDAMOM,CINNAMON AND OTHER SPICES FIND A CRUCIAL PLACE IN IT'S CUISINE.
THIS TRADITIONAL DISH,MADE FROM RICE POWDER AND GRATED COCONUT,IS EATEN WITH KADALA(GARBANZO BEANS)CURRY.
SORT OF RICE PORRIDGE,TAKEN WITH PICKLES AND OTHER SIDE DISHES.
THIS A POPULAR SWEET-MEAT MADE FROM MILK,COCONUT AND OTHER INGREDIENTS.
THE MOST POPULAR BEING BANANA CHIPS AND JACK FRUIT CHIPS.
THIS IS KERALA'S TRADITIONAL BANQUET. IT CONSISTS OF RICE ALONG WITH A WIDE RANGE OF CURRIES,PICKLES,CHIPS AND SWEETS.IT IS A POPULAR CUSTOM TO SERVE THEM IN A BANANA LEAF.
MoUth WAtEring....BenGaLi CuiSine!!
The starter is usually bitter. Either bitter gourd or tender neem leaves are eaten.
Shack are leafy vegetables such as spinach, fenugreek or methi etc. These vegetables are either steamed, cooked in oil with other vegetables like brinjal. Steamed shack is usually taken with Kasundi.
Dal is an essential part of the meal in West bengal. It is consumed along with rice.
Bhaja or fries
Specific vegetables are fried in deep oil to add a bit of fun to the meal. Usuall brinjal, ladys finger, pumpkins or potatoes are fried.
After this vegetables, stewed together without adding any water, are served. These are called torkari in bengali.
The fish course is enjoyed by all bengalis and there are special preparations of fishes in bengal. To name some- Macher jhol, Tel koi, Pabda macher jhal, doi mach etc.
Usually khashi (mutton) is consumed, but chicken and eggs are also popular.
The chutneys are generally tangy ad sweet. Chutneys of mango, tomato, tamarind and pineapple are popular and unique.
Doi or yoghurt
Swee yoghurt or simple curd is consumed.
Bangali sweets are known for their variety, they are unique and popular. The most famous bengali sweet is Rasgulla followed by Shondesh, Chamcham and many others.