Cuisine Focus – Indian Regional Cuisine – Part II

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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