Cuisine Focus – Indian Regional Cuisine – Part I

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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