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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.
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:
Ingredients Utilized in Hyderabadi Cuisine:
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
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
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
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:
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
Meat: Game meat
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
Chettinad Chicken Sambar
Ingredients Utilized in Chettinadu Cuisine:
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
Seafood: Prawns, lobster, crab
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
Amla Ka Achar
Zimmikand Ka Achar
Tende Di Subzi
Ingredients Utilized in Dogri Cuisine:
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
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:
Ingredients Utilized in Kashmiri Cuisine:
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
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:
Matar Usal Pav
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
Image Credit: tasteofindiany.com
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