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Asian cuisine is a universal language that cuts down barriers. Food is the focus of all social events. The different traditions of Asian cuisine and cooking reflect its broad diversity of histories and experiences. Recipes in Asia has no proper means of measurement, people simply used a handful of this and a pinch of that, and cooked according to taste and experience.

Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions.

Areas of Cuisine in Asia

The South West – India, Pakistan, Sri Lanka, Burma

The North East – China, Korea, Japan

The South East – Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, Brunei and Philippines

South West love curries and they are generally based on yogurt, whereas the curries of the South and North East are based on coconut milk.

South West includes a variety of leavened and unleavened breads and South and North East cuisines include rice and egg noodles.

In the South West, the major oil used in frying, or clarified butter. In the South and North East, the vegetable oil is important.

We have different Asian cuisine of different country for you. Enjoy cooking and share its delicious flavour with your family.

1. Burmese Chicken Curry Recipe

Ingredients:

1 kg Chicken thigh

1/2 teaspoon Shrimp paste (belacan)

1 teaspoon Salt

2 cups Coconut milk

1 teaspoon Chili powder

200 g Dried rice vermicelli

2 Large onions, roughly chopped

5 cloves Garlic, roughly chopped

5 cm Fresh ginger, roughly chopped

2 tablespoons Cooking oil

Procedure:

Ø  Have the chicken wash under cold water and use a kitchen towel to dry pat it.

Ø  Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.

Ø  Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.

Ø  Add the chicken and cook over medium heat, turning it until it browns.

Ø  Add the salt, coconut milk and chili powder.

Ø  Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.

Ø  Uncover the pan and cook for 15 minutes or until the chicken is tender.

Ø  Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.

Ø  Drain the noodles and place them in a serving bowl.

Ø  Serve hot.

2.  Sashimi Recipe of Japan

Ingredients:

500g Very fresh fish such as tuna, salmon or trout

1 Carrot

1 Daikon

Japanese soy sauce, to serve

Wasabi, to serve

Procedure:

Ø  Use a very sharp, flat-bladed knife to remove any skin from the fish.

Ø  Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.

Ø  Try to make each cut one motion in one direction, taking care not to saw the fish.

Ø  Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.

Ø  Arrange the sashimi pieces on a platter. Garnish with the carrot and daikon and serve with the soy sauce and wasabi.

Note: It is crucial that the fish used for making Sashimi is very fresh.

3.  Beef Pot Roast Recipe of Philippines

Ingredients:

75 g Pork fat

1.5 kg Topside beef

3 medium Onions, quartered

4 Tomatoes, quartered

1/2 cup White vinegar

2 tablespoons Soy sauce

2 Bay leaves

3 Potatoes, cut into chunks

3 Sweet potatoes, cut into chunks

2 tablespoons Chopped coriander leaves to serve

Procedure:

Ø  Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef.

Ø  Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut.

Ø  Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves.

Ø  Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender.

Ø  Season well with salt and black pepper.

Ø  Remove the lid and simmer a further 30 minutes.

Ø  Add the potato and sweet potato and simmer, uncovered, until tender.

Ø  Remove the pan from the heat and remove the beef from the pan.

Ø  Cut the beef into thin slices. Drizzle over the gravy and serve with the potato.

Ø  Scatter over the coriander to serve.

Note: Pork fat is available from butcher shops. If unavailable, lard can be used as a substitute.

4.  Singapore Fried Rice Recipe

Ingredients:

2 cups Cooked rice, cooled

2 tablespoons Carrots, finely chopped

2 tablespoons Spring onions, chopped

2  Eggs, lightly beaten

1 tablespoon Cooking oil

1 teaspoon Butter

2 tablespoons Ready fried crispy garlic chips

2 tablespoons Light soy sauce

2 tablespoons Salt and sugar to taste

2 tablespoons A dash of ground black pepper

Procedure:

Ø  Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.

Ø  Push aside in the wok and add in the beaten egg, scramble until cooked.

Ø  Stir in rice and add salt and sugar to taste.

Ø  Combine in the fried chopped carrots.

Ø  Fry until all the ingredients are well combined.

Ø  Add in the fried garlic crisps and add a dash of ground black pepper to taste.

Ø  Serve immediately while hot.

Note: If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy.

5.  Tom Yam Soup Recipe of Thailand

Ingredients:

500 g Raw shrimps

1 tablespoon Cooking oil

2 liters Water

2 tablespoons Curry paste

2 tablespoons Tamarind concentrate

2 teaspoons Ground turmeric

1 teaspoon Red chili, chopped

4-8 Kaffir lime leaves, whole or shredded

2 tablespoons Fish sauce

2 tablespoons Lime juice

2 teaspoons Soft brown sugar

1/4 cup Fresh coriander leaves

Procedure:

Ø  Peel and de-vein the shrimps leaving only the tail intact.

Ø  Heat the oil in a large pan.

Ø  Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.

Ø  Add 1 cup of the water and the curry paste to the pan.

Ø  Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes.

Ø  Drain the stock, discarding the heads and shells. Return the drained stock to the pan.

Ø  Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.

Ø  Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.

Ø  Add the fish sauce, lime juice, sugar and stir to combine.

Ø  Serve immediately and sprinkled with coriander leaves.

6. Beef Pho Recipe of Vietnam

Ingredients:

1 kg Beef shin bones

350 g Gravy beef

5 cm Fresh ginger, thinly sliced

1 teaspoon Salt

2.5 liters Water

6 Peppercorns

1 Cinnamon stick

4 Cloves

6 Coriander seeds

2 tablespoons Fish sauce

400 g Thick fresh rice noodles

150 g Rump steak, thinly sliced

3 Spring onions, finely chopped

1 medium Onion, very thinly sliced

Toppings

Chopped red chili, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

Procedure:

Ø  Place the bones, gravy beef, ginger, salt and water in a large pan.

Ø  Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours. Skim off any scum that forms on the surface.

Ø  Add the peppercorns, cinnamon, cloves, coriander seeds and fish sauce, and cook for another 40 minutes.

Ø  Remove the gravy beef and set it aside to cool.

Ø  Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.

Ø  When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.

Ø  Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.

Ø  Drain the noodles well and divide them among large individual soup bowls.

Ø  Arrange the toppings on a platter in the center of the table.

Ø  Bring the beef stock to a rapid boil.

Ø  Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.

Ø  Ladle the boiling stock over the top, sprinkle over the spring onion and onion slices and serve.

Ø  Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

Note: The success of this dish depends on the full-flavored stock, for which there is not quick substitute. Even though it takes a long time to cook, it is well worth the effort. The stock can be made in advance and frozen, making it easy to put the dish together when required.

7.  Won Ton Soup Recipe of China

Ingredients:

250g Raw shrimps

250g Pork mince

4 Dried Chinese mushrooms

1 teaspoon Soy sauce

1 tablespoon Salt

1 teaspoon Sesame oil

2 Finely chopped Onions

1 teaspoon Grated fresh ginger

2 tablespoons finely sliced water chestnuts

1 X 250g Packet won to wrappers

5 cups Chicken or beef stock

4 Very finely sliced spring onions , for garnishing

Procedure:

Ø  Peel, devein and finely chop the shrimps.

Ø  Cover the mushrooms with hot water and soak them for 20 minutes.

Ø  Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely.

Ø  Thoroughly combine the shrimps meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.

Ø  Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out.

Ø  Place heaped teaspoons of mince mixture in the centre of each square.

Ø  Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together.

Ø  Place the won tons on a plate dusted with flour to prevent sticking.

Ø  Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan.

Ø  Remove the won tons from the water with a slotted spoon and place them in a serving bowl.

Ø  Garnish with the extra spring onion and pour the simmering stock over them

Ø  Serve immediately.

Note: The won ton can be prepared a day earlier up to step 8 and stored by covering it in a refrigerator. Cook before serving.

Ask me what the best cuisine in the world is?  Check our written article:  An Outline of World’s Cuisines. Also try Cuisine Focus – Indian Cuisine – An Interesting Mix of Herbs, Spices, Culture, and Religion. Where to find other recipes?  Try the foodnetwork.

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The word “cuisine” is a commonly used word.  If you love food and cooking, you probably know what the word means and you can probably describe the different cuisines around the globe.  We have been featuring the different world cuisines.  Our last two recent posts on this topic covered the different regional cuisines of India.

But what is cuisine?  Wikipedia.com defines this as “a specific set of cooking traditions and practices, often associated with a specific culture.  It is often named after the region or place where its underlying culture is present.”  Since it is specific to a certain region, the ingredients used are those available locally and the religion can be a huge influence in the cuisines as well.

Although every country offers culinary treats unique only to its own, we can say that there are certain similarities to the influences, texture, ingredients and tastes of these different cuisines of the world depending on their geographic location.

For instance, there are many countries in Africa and each of these countries has their own respective culinary specialties.  In general, however, African cuisine highly reflects that of local traditions, but it cannot be denied that their cuisine is already influenced by European and Asian cooking.  Africa, however, is a huge continent.

Not surprisingly, the cuisine of every country offers its own unique ingredients as well as its own unique method of cooking.  There are many kinds of African cuisines among which include South African cuisine, East African cuisine, Egyptian cuisine and Moroccan cuisine.

Asia is another huge continent and Asian cuisines have a lot to offer.  Every country has something unique to offer.  The style, taste, technique, ingredients and food preparation vary from one country to another.  These things root down to the culture and people themselves/

Basically, however, the cuisines can be roughly classified into four – East Asian cuisine, Southeast Asian cuisine, Central Asian and Middle Eastern cuisine.  East Asian cuisine, for instance, include cuisines of China, Korea and Japan.  Although the cuisines of these countries are unique on their own, it cannot be denied that there are certain similarities in ingredients, cooking preparation and cooking style.  The same thing can be said for Central, Southeast Asian and Middle Eastern cuisines.

In truth, the same thing can be said of European cuisine which includes cuisines of European countries and Russia.  Of course, these cuisines are also referred to sometimes as Western cuisine, loose term which basically includes not only European cuisine but also North American and South American cuisines.  The term “Western cuisine” is a use as opposed to the term “Asian cuisine”.

European cuisines are varied as well, but there are some similarities in their ingredients, food preparation or cooking style.  European cuisines include Northern European cuisine, Western European, Eastern European and Southern European cuisine.  On the other hand, we also have the Mediterranean cuisine which includes Greek, Turkish, Italian, Sicilian, Portuguese and Spanish cuisines.

Spanish cuisine is actually one of the most influential cuisines in the world.  It can be found in various countries regardless of geography, culture and climate.  This particular cuisine has influenced a lot of culture and many of Spanish recipes have been embraced by many countries as part of their own respective cuisines.  Basically, one Spanish recipe can have numerous versions.  Not surprisingly, there are variations of Spanish recipes and there are literally thousands of Spanish recipes these days.

Australian cuisine includes the cuisine of Palau, Samoa, Tonga, New Zealand, Mariana and mainland Australia.  Similar to Asian and European cuisine, Australian cuisines are similar in food preparation, ingredients and cooking technique.  However, each of these cuisines has something unique to offer, a taste unique to the locality.

The same thing can be said of the cuisines of the New World or the American cuisine.  This is highly influenced by the cuisines of the countries from where the immigrants who now reside in America came from.  European cuisine is a huge influence and has been adopted largely or to a lesser degree.  Spaghetti and meatballs, for instance, is a staple dinner of any average American family.  Accordingly, ingredients and cooking techniques have also been adopted by American chefs and cooks.  Ironically, some of the world’s best chefs preparing French, Italian or Spanish food are actually Americans.

Cuisines of America include that of Canada, United States, South America and Latin America.  The United States cuisine dates back to the colonial period.  Native Americans had already their own style and method of cooking, but the country’s cuisine changed with the introduction of European cooking styles and techniques.  Latin America cuisine embraces influences from all across the globe.  History and colonization play a huge role in the changes and development of Latin American cuisine.  This cuisine includes that of Costa Rica, Guatemala, Hondura and Panama.

Caribbean cuisine offers a fusion of various cuisines which include British, Spanish, African, Indian, America, French and Dutch.  This is the result of the colonization of the Caribbean islands by people from all over the globe.  Caribbean cuisine is the result of this fusion and it offers styles that are now unique only to the region.  A favorite ingredient of Caribbean cuisine is seafood which is not surprising considering its geographic location.  This cuisine includes that of Dominican Republic, Curacao, Antigua, Haiti and Puerto Rico.

These are just a few of what we have covered.  We have also written articles Jewish cuisine, fusion cuisine, vegetarian cuisine amongst others.  But if we are asked what the best cuisine in the world is?  We wouldn’t say European, Australian or Asian.  No, we cannot say that because we believe that the best food in the world is food shared with family and friends.  It truly doesn’t matter what cuisine it is.

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Discussed in this article is the remaining Indian regional cuisine, and this includes these regions in India:  Hyderabadi, Sindhi, Marwari, Chettinadu, Dogri, Kashmiri, and Marathi.

Again, these regions may have similar ingredients as well as similar cooking styles, but there are differences between each Indian regional cuisine that makes it unique from the other.

Hyderabadi Cuisine

The Hyderabadi Cuisine is a cuisine that originated from Hyderabad, which is a city that can be found in Andhra Pradesh.  This cuisine is highly influenced by the cuisines that originated from the northern regions of India, so it is not surprising to see influences of the Awadh as well as Mughlai cuisine.  It has also been influenced by Tandoori.  Its use of herbs and spices was also highly influenced by the cuisines of Telugu and Marathwada.  If there is one thing that can be said about the Hyderabadi Cuisine is that it makes careful use of the ingredients that are going into the dish, giving the dishes very distinctive flavors and aromas.  What separates it though from the cuisines coming from the North is its prevalent use of tamarind as well as coconut.

Classical Dishes from Hyderabadi:

Hyderabadi Biryani

Mutton Biryani

Hyderabadi Haleem

Bagara Khana

Hyderabadi Kheema

Ingredients Utilized in Hyderabadi Cuisine:

Cereals: Rice

Legumes and Pulses: Lentil.

Nuts and Seeds: Almond, poppy seeds, fennel seeds, mustard seeds

Herbs and Spice (Dried and Fresh): Coriander, turmeric, saffron, cinnamon, chili powder, ginger

Seasonings- Oils: Coconut oil

Dairy: Butter, cream, milk, paneer or cheese, yoghurt

Vegetables: Onion, eggplant, tomato, carrot, beans, peas, spinach

Fruits: Tamarind, date fruit, banana

Meat: Chicken, lamb, mutton, goat,

Fish: Whitefish, pomfret, various river fish

Seafood: Prawn

Sindhi Cuisine

The Sindhi Cuisine comes from Sindh, Pakistan.  Because of migration and people from Sindh moving to the country after the Partition of India, the Sindhi Cuisine became popular that, pretty soon, the locals adopted the cuisine.  The staples of this cuisine are made up of rice and flat bread made from wheat, and it is also highly influenced by religion so there is no pork meat in the dishes.

Classical Dishes from Sindhi:

Sindhi Mutton Biryani

Sindhi Channa

Sindhi Kadhi

Sindhi Pakora

Toor Ki Dal

Ingredients Utilized in Mughlai Cuisine:

Cereals: Rice, wheat

Legumes and Pulses: Lentils

Nuts and Seeds: Coriander seed, poppy seeds, mustard seeds, cumin seeds, peanuts, cashew nuts, almond, pistachio

Leaves: Coriander leaves, mint leaves, bay leaves

Herbs and Spice (Dried and Fresh): Dry mango poweder, cardamom pods, black pepper, garlic, ginger, cumin, turmeric powder, asafetida, saffron, chilies, coriander

Dairy: Butter, milk, yoghurt

Vegetables: Eggplant, cabbage, carrot, spinach, potato

Fruits: Date fruit, mango

Meat: Chicken, lamb

Fish: Pomfret, hamour fish

Marwari Cuisine

The Marwari Cuisine is mostly vegetarian dishes, and it is not much different fro the cuisine of the Rajputs.  What makes it different though is that it is far more richer, what with its cooking preparation and methods.  Aside from this, the Marwari Cuisine is also known for its sweets.  They can afford to be lavish to their desserts because they were merchants and traders, so they have access to faraway markets not only those found in the country but across Southeast Asia as well.

Classical Dishes from Marwari:

Gatta Curry

Dhaniyamangodi

Dalbati

Forbati

Papad Ki Sabzi

Ingredients Utilized in Marwari Cuisine:

Cereals: Wheat, rice, gram flour

Legumes and Pulse: Lentils

Nuts and Seeds: Cumin seeds, peanuts, almond, cashew nuts

Herbs and Spice (Dried and Fresh): Coriander, chili powder, turmeric powder, asafetida, ginger, cinnamon, cardamom, mint

Dairy: Yoghurt, cream, butter

Vegetables: Onions, beans

Fruits: Lemon

Meat: Game meat

Chettinadu Cuisine

The Chettinadu Cuisine is a cuisine that came from the Chettinad region in South India.  This cuisine is popular because of its use of a number of spices to add flavor and aroma to its non-vegetarian dishes.  The aroma and flavors are strong, especially since they make use of spicy masala in their dishes.  As such, the Chettinadu Cuisine is recognized for being one of the richest, spiciest, most flavorful, and most aromatic cuisines in the whole of India.

Classical Dishes from Chettinadu:

Spicy Achari Chicken

Keerai Koottu

Paruppu Masiyal

Summa Kulambu

Chettinad Chicken Sambar

Ingredients Utilized in Chettinadu Cuisine:

Cereals: Rice

Nuts and Seeds: Fennel seed, cumin seeds, cashew, mustard seeds

Herbs and Spice (Dried and Fresh): Star aniseed, chili powder, cinnamon, fenugreek, cumin, bay leaf, peppercorn, turmeric, curry, coriander, cinnamon, asafetida, mint

Dairy: Yoghurt, butter, milk, cheese, cream

Vegetables: Onion, tomato, potato, carrot, green peas, pumpkin, cabbage, kidney beans,

Fruits: Tamarind, lemon, lime mango, pomegranate

Meat: Chicken, lamb

Fish: Various

Seafood: Prawns, lobster, crab

Dogri Cuisine

The Dogri Cuisine’s staple food foods include wheat as well as rice.  It also includes pulses, maize, and bajra as part of their staple foods.  You will also find fruit preparations here like the maani, which is a tangy tamarind preparation, although mango is also sometimes used in lieu of tamarind.  The distinctive Dogri Cuisine speaks highly of its people, especially their achievements, so you can expect delicious dishes.

Classical Dishes from Dogri:

Garghal ka Achar

Bharwa Krela

Amla Ka Achar

Zimmikand Ka Achar

Tende Di Subzi

Ingredients Utilized in Dogri Cuisine:

Cereals: Rice

Nuts and Seeds: Coriander seed, fennel seed, nigella seed, fenugreek seed

Herbs and Spice (Dried and Fresh): Turmeric powder, red chili powder, cinnamon, ginger, cardamom, cumin powder, garlic, coriander, cumin

Seasonings- Oils: Mustard oil

Vegetables: Gourd, onion, tomato, pumpkin, spinach

Fruits: Tamarind, mango, pomegranate

Meat: Mutton

Kashmiri Cuisine

The Kashmiri Cuisine has been influenced by the Kashmiri Pandits’ foods and way of cooking.  These people are the Hindus who live in Kashmir, which is a mountainous region situated in South Asia.  The Kashmiri Cuisine has also been influenced by the people who invaded and conquered the region, and these are the invaders from Central Aisa as well as the invaders from Afghanistan and Persia.  This cuisine is most distinctive for its use of mutton in its dishes.  In fact, the Kashmiri Cuisine makes use of more than 30 varieties of mutton.  It is also notable for its elaborate food preparations.

Classical Dishes from Kashmiri:

Syun Qaliya

Yakhein

Tsoek Tsarvan

Rogan Josh

Kabargah

Ingredients Utilized in Kashmiri Cuisine:

Cereals: Rice

Nuts and Seeds: Walnut, cumin seed

Herbs and Spice (Dried and Fresh): Turmeric, powdered chili pepper, cardamom, bay leaves, garlic, asafetida, ginger, cinnamon, cloves, fennel, coriander, fennel

Dairy: Yoghurt, cheese

Vegetables: Potato, spinach, aubergines, turnips, kidney beans, bottle gourd, onion, pumpkin, zucchini, ridge gourd, spinach, cabbage, lotus stem

Fruits: Plum, lime, tamarind

Meat: Lamb, mutton

Fish: Whitefish, pomfret, mackarel

Marathi Cuisine

The Marathi Cuisine came from the Marathi people, and these are those who live in Maharashtra region.  Their dishes can range anywhere from mild-tasting dishes to very spicy dishes.  Like some of the other Indian regional cuisines, rice as well as vegetables and fruits form a huge portion of the Marathi Cuisine.  In fact, you will see a lot of vegetarian dishes in the Marathi Cuisine, although you will also see some dishes consisting of fish, especially in the coastal areas.

Classical Dishes from Marathi:

Surali Wadi

Matar Usal Pav

Sabudana Khichadi

Pav Bhaji

Kothimbir Vadi

Ingredients Utilized in Marathi Cuisine:

Cereals: Wheat, rice

Legumes and Pulse: Lentils

Nuts and Seeds: Mustard seeds, charoli nuts, cashew

Herbs and Spice (Dried and Fresh): Garlic, ginger, red and green chili powder, curry, coriander, cardamom, saffron

Dairy: Butter, yoghurt, paneer or chees

Vegetables: Onion, potato, cauliflower, green peas, cabbage, potato, spinach

Fruits: Tomato, tamarind, banana, plantain, jackfruit, mango, lemon

Meat: Chicken, mutton

Fish: Various

Seafood: Various

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As promised, here are some short informative descriptions of the different Indian regional cuisines.  Included in this article are the following regions:  Awadhi, Mughlai, Bengali, Rajasthani, Konkani, Udupi, Malabari, and Punjabi.

These regions may be using almost the same ingredients than those found in neighboring regions, but you can still appreciate their differences.

Awadhi Cuisine

The cooking methods as well as techniques utilized in the Awadhi Cuisine is similar to those used in Central Asia as well as Northern India.  It is also highly influenced by the Middle East.  Although vegetarian dishes are very common in the Indian cuisine, the Awadhi Cuisine is made up of both – vegetarian as well as non-vegetarian dishes.

Classical Dishes from Awadhi:

Aloo Paneer Pops

Badam Halwa

Chicken Korma

Gulab Jamun

Kurmura Ladoo

Ingredients Utilized in Awadhi Cuisine

Cereals: Rice, wheat

Nuts and Seeds: Ground nuts

Herbs and Spice (Dried and Fresh): Cardamom, saffron

Dairy: Paneer (cheese), yoghurt

Vegetables: Peas, turnips, onion

Fruits: Mango

Meat: Mutton, lamb, partridge, quail, chicken

Fish: Carp

Seafood: Shrimp

Mughlai Cuisine

The Mughlai Cuisine is highly influenced by the cooking methods and techniques of South Asia, particularly the Mughal Empire.  Another outside influence that lent flavors and cooking styles to the Mughlai Cuisine is the cuisines of Central Asia, particularly Persian as well as Turkic cuisine.  The flavors range from mild to very spicy dishes with a very distinctive aroma and flavors.

Classical Dishes from Mughlai

Mughlai Chhicken

Biryani Badshahi

Murg Kababs Mughlai

Keema Matar

Shahi Chicken Korma

Ingredients Utilized in Mughlai Cuisine

Cereals: Rice

Herbs and Spice (Dried and Fresh): Coriander, chili powder, turmeric

Seasonings- Oils:  Coconut oil

Dairy: Paneer or cheese, yoghurt

Vegetables: Potato, carrots, beans, peas, cauliflower, garlic

Fruits: Tomato, banana

Meat: Chicken, lamb

Fish: Pomfret

Seafood: Crab

Bengali Cuisine

The Bengali Cuisine is a type of cuisine that has originated from the Bengal region, which can be found in the eastern portion of South Asia.  The main ingredients used in this region are fish as well as rice and lentils.  This cuisine is known for its subtle taste, but their dishes can also be fiery.  The Bengal Cuisine is also known for its desserts.

Classical Dishes from Bengali

Macher Jhol

Chingri Machh Malai Curry

Tel Koi

Charchari

Bhapa Ilish

Ingredients Utilized in Bengali Cuisine

Cereals: Rice

Legumes and Pulse: Lentil

Herbs and Spice (Dried and Fresh): Coriander, fenugreek, anis, black cumin

Seasonings- Oils: Mustard oil, groundnut oil

Dairy: Milk, yoghurt

Vegetables: Red onion, eggplants, beans, okra

Fruits: Lemons, limes, plantain, jackfruit, pumpkin

Meat: Chicken, mutton, goat

Fish: Carp, climbing perch, catfish, hilsa fish

Seafood: Prawns, shrimp, scampi

Rajasthani Cuisine

The Rajasthani Cuisine is highly influenced by the war-like way of living of the people who live in this arid region, the Rajput as well as the Brahmin people.  This cuisine is also shaped by what is available in the arid land, so it is not surprising to see dishes that could last for more than a few days, preferably those that do not need heating.  If there is one thing that could be said about the Rajasthani Cuisine is that this consists of tough food for tough people.

Classical Dishes from Rajasthani

Sukhdi

Moranga Ki Sabji

Saanth Ro Achaar

Laal Maans

Rabori Ki Sabji

Ingredients Utilized in Rajasthani Cuisine

Cereals: Rice, wheat

Nuts and Seeds: Almonds, pistachios, nutmeg

Herbs and Spice (Dried and Fresh): Cardamom, saffron, coriander, Turmeric

Seasonings- Oils: Mustard oil

Dairy: Milk, yoghurt

Vegetables: Potatoes, onion, pumpkin

Fruits: Mango

Meat: Lamb, chicken

Fish: Various

Konkani Cuisine

If there is one thing that could be said about the Konkani Cuisine is that it is one of the most delicious cuisines in the whole of India.  The cuisine makes use of ingredients that are not typically seen in the other Indian regional cuisines.  It is also not surprising to see seafood in Konkani dishes, including a variety of fishes.  They are also known for their salads as well as desserts.

Classical Dishes from Konkani

Batata Phovu

Tendli Bhajji

Garadudde Paayas

Mooga Daalitoi

Enagaayi

Ingredients Utilized in Konkani Cuisine

Cereals: Rice

Nuts and Seeds: Fennel seed

Herbs and Spice (Dried and Fresh): Coriander, peppercorn, cumin, cardamom, ginger, garlic, turmeric

Seasonings- Oils: Peanut oil

Vegetables: Potatoes, beans, carrots, peas, onions, cabbage, eggplant

Fruits: Coconut, tamarind, mango

Meat: Chicken, beef, pork, mutton

Fish: Various

Seafood: Prawns

Udupi Cuisine

The Udupi Cuisine came from South India.  This Indian regional cuisine consists mainly of grains as well as beans, and the cuisine is also made up of fruits and vegetables.  The Udupi Cuisine firmly sticks to the vedic tradition, so it is not surprising to see that the dishes are mostly vegetarian dishes.  There are no meats in the Udupi Cuisine nor are there fish and seafood.  This cuisine also does not make use of onion or garlic.

Classical Dishes from Udupi

Kosambari

Mangalore Bajji

Uddinahittu

KadubuPelakai Appa

Sajjige and Bajil

Ingredients Utilized in Udupi Cuisine

Cereals: Rice

Legumes: Lentils

Herbs and Spice (Dried and Fresh): Chili, curry

Seasonings- Oils: Coconut oil

Vegetables: Pumpkin, peas, beans

Fruits: Jackfruit, banana, bottle gourd, coconut, mango

Meat: None

Fish: None

Seafood: None

Malabari Cuisine

One thing that makes the Malabari Cuisine stand out is its pancakes.  It is also known for its steamed rice cakes that have been made from pounded rice.  In general, the taste and flavor of Malabari Cuisine are typically mild. The ingredients are also gently cooked to slowly release the flavors.  The Malabari Cuisine was also influenced by the traders that passed through the region as well as the rulers that ruled the region.

Classical Dishes from Malabari

Appam

Kothu Porotta

Malabari Fish Curry

Prawn Biryani

Uttapam

Ingredients Utilized in Malabari Cuisine

Cereals: Rice

Nuts and Seeds: Peppercorn, mustard seeds, cashew nuts, fennel seeds

Herbs and Spice (Dried and Fresh): Turmeric, ginger, cardamom, curry, coriander, chili powder

Seasonings- Oils: Coconut oil

Vegetables: Potatoes, spinach, onion, carrot

Fruits: Coconut, pineapple, tomato

Meat: Chicken, lamb, mutton

Fish: Cod, whitefish,

Seafood: Prawns

Punjabi Cuisine

The Punjabi Cuisine originated from the Punjab region of India, which is situated in the northwestern portion of the country and eastern portion of Pakistan.  The dishes of the Punjabi Cuisine are typically non-vegetarian dishes or completely vegetarian dishes.  The dishes make use of a liberal amount of desi ghee or clarified butter as well as liberal amounts of cream and butter, and the dishes also make use of a lot of spices.  The Punjabi Cuisine is one of the most popular Indian regional cuisines in the world.

Classical Dishes from Punjabi

Aloo Chaat

Aloo Gobhi

Chicken Tikka Masala

Bhatura

Kulcha Khasta Roti

Ingredients Utilized in Punjabi Cuisine

Cereals: Rice, wheat

Legumes: Lentil

Nuts and Seeds: Fenugreek seeds, mustard seeds, fennel seeds, almonds

Herbs and Spice (Dried and Fresh): Cumin, chili powder, mint, turmeric, safron

Seasonings- Oils: Mustard oil

Dairy: Milk, yoghurt, cream

Vegetables: Onion, spinach, potato, peas

Fruits: Pineapple, apple, pear, tomato, lemon, mango

Meat: Chicken, Lamb, beef

Fish: Various freshwater fish

Seafood: Shrimp

Next week we will continue our culinary journey through the wonderful cuisines that India has to offer.

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