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Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Awadhi cuisine (Hindi: अवधी खाना) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and North India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of North India. The cuisine consists of both vegetarian and non ...
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Paneer (Indian cheese) or chicken tikka (proteins marinated in yogurt and Indian spices) cooked in a tandoor are popular choices. Biryani: Biryani is a rice dish Vinod describes as a type of ...
Indian cuisine by state or union territory (21 C, 30 P) Indian fusion cuisine (5 C, 29 P) ... Indian cuisine outside India (4 C, 6 P) Indian cuisine by city (1 C, 5 P)
As it is referred to in Karnataka (Golibaje in South Canara), Mangalore bajji is a popular food made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt. Masala puri: A type of chaat having originated in Karnataka, it is a snack popular in the Indian states of Karnataka and Tamil Nadu.
The urban population in metropolitan cities of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishes idli and dosa , as well as Chinese and Western dishes such as pizza, are popular in home cooking and in restaurants.
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