Cusines List

Tamilian Cuisine

The food of Tamil Nadu is what passes for "south Indian cuisine" everywhere else in the country. Idli, dosa, vada, sambar. uppama As with all Indian food, a meal centres on a base of rice or semolina preparation.

Kerala Cuisine

Rice is the staple of the Kerala diet Various preparations form the base of the meal; curries of fish, meat and vegetable accompany it Most dishes bear the flavor of coconut, curry leaves and mustard seeds.

Andhra Cuisine

Telugu people love their side dishes, pickles that ill have you red in the face, crisp poppadums and yoghurt. The dosa, a rice pancake is special in Andhra. Called the pessaratu, it is filled with a savoury semolina preparation.

Kashmiri Cuisine

The food of Jammu and Kashmir differs from region to region. The Hindu Dogras of Jammu being predominantly vegetarian, eat a staple diet of wheat and beans.

Punjabi Cuisine

The food of Punjab is meant for the strong-hearted. It is rich in flavours and has a liberal dose of ghee and spices. Punjab has an abundance of milk and therefore milk products are an important part of daily diet.

Mughalai Cuisine

India best known cuisine came from the Mughals and along with European cooking, influenced the royal kitchens However, the common man kitchen in Rajasthan remained unaffected and the simplest ingredients go into preparing most dishes.

Rajasthani Cuisine

In the desert areas of Jaisalmer, Bikaner and Barmer the scarcity of water and fresh green vegetables had- its impact on the creativity of the cooks.However, it is sweets that the Rajasthan really excel in, each region having its specialty.

Gujarati Cuisinee

Almost always strictly vegetarian, Gujarati cuisine is unlike any other Indian cuisine. The difference lies in the unusual blending of the sweet with the savoury into a harmonious whole.