Andhra cuisine is the spiciest and the hottest of all Indian cuisine. Chilies and spice are used in abundance to prepare some of the most lip- smacking dishes, which can be savored forever. A prime dominance of the Mughal Emperors in the past is reflected in the veritable palate of Hyderabadi delicacies.
The food habit in Andhra Pradesh is a mix of Hindu and Muslim styles. The Andhra cuisine is mostly vegetarian except those near the coastal areas. A typical Andhra meal is characterized by the famous hot chutneys, pickles, fried chilies and powder. Curd is always served as a cooling accompaniment. A very popular food of Andhra Pradesh is Pulihara or tamarind rice. 'Avakkaya', a mango pickle is also very popular.
Hyderabad has a distinct Muslim influence that offers the taste of the Nawabs. Biriyani is the most famous preparation and comes in different varieties to choose from. Different types of mutton and chicken dishes are also popular in Hyderabad. These are accompanied by sidekicks like succulent kebabs and koftas.
GOA
Goan cuisine is a heady combination of Portuguese, Konkan and Malvani cooking influences.
The long coastline along the Arabian Sea has influenced the cuisine of the local people. Seafood is preferred compared to other meats. Fish, prawns, mussles, oysters, crabs and lobster dishes are a specialty of Goan cuisine. Most of the Goan dishes are incomplete without coconut, one of the main flavoring agents. Being on the Konkan coast, spices are generously used.
Among the most popular cuisines of Goa is Pork Vindaloo, whose name derives from the Portuguese words vinho (wine vinegar) and alhos (garlic). Coconut, red chillies and other spices are library used in Goan curries such as xacuti and cafreal, which is enjoyed with rice and fugads (stir- fried vegetables). Bebinca, a multilayered cake made with eggs, molasses and coconut milk is a famous Goan dessert.
Feni, a cashew nut liqueur and port are the local favorites in Goa.
KERALA
Kerala is known as the ‘spice garden' of India, growing almost all Indian spices cinnamon, cloves, nutmeg, mustard seeds, fenugreek and black peppercorn among many other different varieties. Kerala got its name from the word ‘Kera' meaning coconuts that has played a dominant part in the cuisine of Kerala. Kerala food is very hot and spicy with a unique aroma.
Like the rest of South India, people of Kerala are a gastronome with a difference. They usually prefer rice with a hot and spicy fish curry. Various types of spices are used in their cooking, which gives a distinctive flavor to every dish. A very popular dish is Appam, a rice pancake with a fluffy center eaten with vegetable or mutton stew. Puttu, a dish made from steamed rice flour in long hollow bamboo sticks and eaten with steamed bananas and spicy stew is a famous dish in Kerala. A must have dessert in Kerala is ‘Payasam' or ‘Adapradhaman' which is a blend of rice and milk.
KARNATAKA
Karnataka is famous for its culinary variety. The cuisine has a diversity based on regional specialties, be it vegetarian or non- vegetarian. Karnataka is renowned for its outstanding vegetarian delicacies that have the aroma of its indigenous spices.
If you want to relish the real taste of this state, then don't miss their lavish breakfast. Some typical breakfast dishes include the famous masala dosa, Bisi bele bath (hot lentil rice), Khara Bath (spicy semolina with vegetables), Kesari Bath (a sweet snack made of semolina) and idli (rice and lentil cake) and uppitu (made from semolina). And the common side dish that is eaten with these is coconut chutney, sambhar and rasam.
The regional cuisines of Karnataka are varied and each is marked with its own unique flavor and texture. Mangalore's fare has a Goan touch with distinct fish and meat specialties cooked in coconut milk. Kane fry (lady fish) is one of Mangalore's famous dishes while Patrode (steamed and stuffed colocassia leaves) is a specialty of this region. Pandi curry (pork curry), Kadumbuttu (round balls made from rice) and koli curry (chicken curry) are popular dishes from the Kodagu region.
Karnataka is also known for extensive varieties of desserts. Mysore Pak, Chiroti and Dharwad Peda and obattu are some of the popular sweets of this state.
TAMIL NADU
The cuisine of Tamil Nadu has a rich taste and is known for its spices. Tamarind is generously used in almost all Tamil preparations along with chillies and peppercorns.
A typical Tamil Nadu breakfast consists of idly, dosai, pongal, Uppuma and Vada accompanied with sambar, rasam and coconut chutney. Lentils, grains, vegetables and rice are consumed extensively in Tamil Nadu. For non- vegetarians, the Chettinad cuisine is a must try. The dishes are one of the spiciest and the most aromatic. The name Chettinad cuisine comes from the place of its origin, Chettinad in Karaikudi. The well known Chettinad chicken is a specialty of Tamil Nadu and is a pleasure to the palates. A thin soup made of tangy spices, lentils, pepper corn, chillies and tamarind water, popularly known as Rasam is also a favorite dish in Tamil Nadu. It is either enjoyed with rice or simply drunk.
A scrumptious meal must be ended with a drink and you have an option of hot aromatic filter coffee or a glass of buttermilk.
SIKKIM
Sikkim, the land of mighty Kanchenjunga, has a mixed culture as it shares its borders with Tibet, Nepal and Bhutan and as a result the food is a unique blend of Chinese, Bhutanese, Nepalese and Indian. The food habit in Sikkim has been passed down through generations. Though maize is their staple diet, rice is most commonly used in every preparation. Fermented food is very common in these regions as it can be stored for long time.Momo is a very popular Tibetan delicacy that has traveled outside Sikkim and has reached every corner of this country.
Momo is a flour based dumpling filled with minced meat and vegetables. These are eaten hot with red chilly sauce and tomato pickle. Another popular Tibetan dish, which is a must have in Sikkim is Thukpa or Gya Thuk. It is a traditional Tibetan style noodle soup. There are other fermented dishes like Kinema, Gundruk and Sinki.
WEST BENGAL
The cuisine of Bengal is shaped by its lush green fields, abundant water by the monsoon rains and the fertile coastline along the Bay of Bengal. Bengali food is dominated by fish, rice and various vegetables. Mustard oil is chiefly used to add the flavor and tang to the aromatic dishes. Bengali food is a perfect blend of sweet and spices. Bengali cuisine is also known for its large varieties of sweets.
Fish is centerpiece of Bengali meal. Fish with mustard or Shorshey mach is one of the most popular dishes in Bengal. Prawns in coconut gravy and steamed hilsa fish are also a Bengali's favorites. Fish curries are accompanied with dal (lentil puree), vegetables and chutneys. Shukto, a medlay of vegetables is also popular as it is believed to be good for digestion.
For centuries, sweets reign as the integral part of Bengali food. Bengali sweets are usually milk based. Some popular Bengali sweets are Rasugolla are cottage cheese balls dipped in sugar syrup, Mishti Doi is sweetened yoghurt and Sandesh is made of delicately flavored cottage cheese.Bengalis love to eat and Kolkata's street food is unique. The most popular snack is Kolkata rolls, which is a parantha wrap with seasoned meat or vegetable filling. Not to be missed is the Kolkata chaats and the delicious biriyani.
MAHARASHTRA
In Maharashtra, people worship their food and consider it sacred. Maharashtrian cuisine is a combination of Konkani and Varadi. Though different in taste, both these food types use lot of fish and coconut.
Among non- vegetarian delicacies, Bombil or Bombay Duck, a type of fish, is commonly eaten. It is served batter fried and crisp. Freshly made relishes perk up a typical vegetarian Maharashtrian meal. Brinjal is the most-liked vegetable, and a common preparation is Bharlivangi (baby brinjals stuffed with coconut).Puran Poli, is a popular festival dish, is a sweet Indian bread, stuffed with a mixture of jaggery, gram flour and sweetened yoghurt.
Mumbai's Chowpatty beach is famous for its lip smacking evening snacks. Pav Bhaji, bhelpuri, chaat, pani puri and dosa are very popular among the daily visitors as well as the tourists.
GUJARAT
Gujaratis are mostly vegetarians with Jain and Buddhist influence. Gujratis have a sweet tooth hence every Gujarati dish has a touch of jaggery or sugar in it. Gujarat is divided into four regions, thus they have four variations of eating habits.
In South Gujarat, people love sweets especially the Nankhatai, a kind of biscuit, which is available in almost all bakery shops. North Gujarat is famous for its thali spread, which consists of Farsan (an appetizer and a popular Gujarati snack), Khaman Dhokla, a variety of Dal, fluffy puri, vegetables, sprouted beans, Dhoodhpak, papad, chutney and pickle. In Kathiawad, the third region, Dhebras and Peanut Chikki are popular. Dhebras is made from wheat flour, yoghurt, spinach, green chilies, sugar and salt while peanut chikki is a cookie made from peanuts and jaggery. In Kutch, the meals are very simple and consist of rice and lentils.
RAJASTHAN
The land of sand, Rajasthan is known for its Marwari and Rajput cuisine. A Rajasthani platter has a selection of mouth watering fare, which is dry but has a touch of soft butter or milk. The impact of an arid landscape, scarcity of water and vegetables is clearly visible on their plates. Most of the dishes are cooked using minimum water and more of milk, buttermilk and clarified butter. Because of the scarcity of greens and vegetables, dried lentils, beans, delicacies made from gram flour are used liberally in the dishes.
When in Rajasthan, don't forget to try out their three famous dishes: Daal- Bati- Churma, Kair Sangri and Lal Maans. Kair is a fruit that is camel's favorite while Sangri is a wild leaf. The seeds and the leave are soaked overnight, boiled and then fried to prepare a delicacy that is accompanied with a combination of spices and dried mango. On the other hand, Dal-Bati- Churma is a Marwari signature dish that is made from wheat dough. It is then baked and eaten with a dollop of ghee and a bowl of lentils. Lal Maans is an appetizing meat curry made with abundance of red chilies. A trip to Rajasthan remains incomplete without trying the famous Bikaner aloo bhujiya (fried shredded potatoes) and Ghevar, a sweet delicacy especially prepared during the festival of Teej.
PUNJAB
Punjab is India's bread- basket as it is the richest agricultural region producing half the wheat, rice and millet grown in the country. In general, Punjabi food has a rustic flavor and matches the robustness of the place. Simple and hearty, it comes with no unnecessary accompaniments. Milk, clarified butter, fresh curd, wheat, lentils, greens and chicken play a dominant role in Punjabi cuisine. However, this cuisine also has touches of Mughlai influence, hence we have delights like murg makhani. Varieties of breads are consumed in Punjab. In villages, the women use the community ovens or tandoors to prepare chapatis, paranthas and the most well known Punjabi bread, makke di roti. Makke di roti is made of corn and is eaten with luscious green gravy, Sarson ka saag. They both compliment each other and the duo is known as the 'Passion of Punjab'.
Punjab is also well known for its local restaurants or the roadside dhabas. When in Punjab, don't miss the legendary juicy red tandoori chicken and the scrumptious butter chicken and finally wash down all the fiery masala with a tall glass of rich, creamy lassi.
JAMMU & KASHMIR
Jammu & Kashmir is popularly known for its flavor and aroma. Kashmiri cuisine has an influence of Kashmiri Buddhists, the Muslims and the Rajput. In the 15th century, cooks had migrated from Samarkhand to Kashmir. The descendents of these cooks are now called as the Wazas or the master chefs of Kashmir.
In Kashmir’s tradition, Wazwan remains to be the most valued, popular and the most formal multi course meal, which is generally prepared by Wazas during festivals. The multi-course meal is an elaborate affair with around 36 delectable dishes. The choice of delicacies in Wazwan features ecstasies like rishta (meat balls in yoghurt sauce and aniseed), dhaniwal korma (chicken simmered in curd and fresh coriander), tabak maas (sauted lamb chops), lotus roots and guchi (morel mushrooms). Mutton Rogan Josh, a hot Kashmiri meat delight is also very popular and well known all over India. Rogan means oil, while josh means heat, thus the name Rogan Josh means cooked in oil in intense heat. A meal concludes with a bowl of Gushtaba, an exclusive meatball dish and a bowl of Phirni, a dessert.
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