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Non-vegetarian food (in Indian English sometimes shortened to non-veg food [1]) contains meat (red meat, poultry, seafood, or the flesh of any other animal), and sometimes, eggs. The term is common in India, but not usual elsewhere.
Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed. Traditional Bengali Dish. Kabiraji: A popular non-vegetarian Indian dish in eastern India prepared using chicken and fish: Kharoli: Pickle made from mustard; an Assamese specialty: Khorisa: Pickle made from bamboo shoot; an Assamese specialty: Koldil Chicken
Vegetarian dishes, as well as meat, and seafood in coastal areas, feature prominently. Tomato pappu, gongura , and tamarind are widely used for cooking curries. Spicy and hot varieties of pickles are also an important part of Andhra cuisine, including avakaya (ఆవకాయ).
[8] [9] [10] Another popular non vegetarian dish from Rajasthan is Maans ra Soola, which is a kind of spitted or skewered meat. [11] Another dish is Sohita or Soyeta, delectably made from chicken, millets, ginger and chilli. [12] Apart from lamb, chicken and freshwater fish are also cooked; for example Bhuna Kukada and Macchli Jaisamandi. [13]
Hyderabadi food is based heavily on non-vegetarian ingredients, while Telugu food is a mix of both vegetarian and non-vegetarian ingredients. Telugu food is rich in spices and chillies are abundantly used. The food also generally tends to be more on the tangy side with tamarind and lime juice both used liberally as souring agents.
Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation. Parotta in Malappuram Papadam eaten in Kerala
Hence, the rishi cult identified with Hinduism in subscribing to vegetarianism, non-injury to animals and abstaining from the use of garlic and onion in food. [23] Nund Rishi , according to a legend, subsisted on a diet of dried dandelion leaves and Lal Ded preached and practiced strict vegetarianism.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.