(Last Updated on : 14/09/2013)
Indian state recipes exhibit a great variety pleasing the taste buds of people having different choices and preferences. Indian food is varied, diverse and distinct as its different state and culture. Different regions of India have their traditional and distinctive styles of cooking. Moreover, the diverse cuisine of the regions offers numerous options to vegetarians as well as non vegetarians of the country. Indian state recipes are amazing as each particular state is a treasure house of exclusive cuisine. The states of India identify their food depending on the environment and climatic conditions. People accustom to the surroundings and adopt their foods. Indian recipes can be distinguished into five major areas viz. North Indian Recipes
, South Indian Recipes
, West Indian Recipes
, East Indian Recipes
and Central Indian Recipes
Features of Indian State Recipes
The North Indian recipe is characterized by the use of large quantities of ghee or clarified butter. On the other hand in South Indian recipes, tamarind
is used in a large quantity suiting the hot climatic condition. Eating styles of different regions vary according to the prevalent climatic and geographic condition. Moreover, Indian regional snacks
and soups have an exhaustive list. In Indian states spinach and vegetable soups are garnished with freshly crushed pepper, jeera and salt and served hot. Indian snacks refer to dhoklas, handvi, muthias and pan cakes in salted and deep fried varieties.
North Indian Recipes
Among north Indian recipes, Kashmiri Cuisine
offers fabulous aromatic banquet consisting of over 36 delectable dishes. The state of Jammu and Kashmir
is blessed with the tradition of Wazwan. The cooking style of the state is based on heavy use of spices
, condiments and curds. Rista, Tabak Maaz, Rogan Josh are the dishes echoing the awesome cuisine of this state. The Awadh
style of cooking is popular in the city of Nawabs, Lucknow
. One of the favourites is `Dum Pukht` method. Punjabi recipes complete the aromatic palate of the northern part of India. The dishes such as Makki ki Roti with Sarson ka Saag and Punjabi Lassi
provides an impressive experience. Punjabi food is rich in butter and ghee and is prepared with lot of spices.
In the northern part of India, there is absolutely no dearth of variety for a creative gourmet. North India introduces Indians to splendid exotic recipes. North Indian cuisine comprises of the Mughlai cuisine of Delhi
. The touch of royalty of the Mughals that are added to the food is also reflected. North Indian cooking includes the generous use of spices, sausages, dry-fruits and butter.
South Indian Recipes
South Indian cuisine is prepared on the basis of the hot, humid climate. The southern states have an added advantage as they lie in the coastal region. The state has abundance of fresh fruits, vegetables and rice
. Cooking pattern in the four states of the south zone viz. Andhra Pradesh
and Tamil Nadu
, are almost the same. Rice is the staple diet for all in this zone as compared to wheat
in the north. Most of the South Indian states practice vegetarianism. Rice, lentils, grains and vegetables are consumed with chutneys, pickles and papaddams (papads). Indian state recipes introduce a rich variety in the form of Tamil recipes including Chettinad cuisine and Andhra Pradesh recipes which offers Hyderabadi cuisine.
East Indian Recipes
Indian state recipes vary in the eastern region. The eastern part largely comprises of fresh water and sea food which is cooked in mustard
oil. There is a use of thickening agents like cashew or poppy seed
paste. Bengal is renowned for sweet dishes and many of the popular North Indian sweet dishes originated from here. East Indian cooking is a blend of vegetarian and non-vegetarian food. West Bengal
is known all over the country for their interesting and varied rice and sweet recipes. In certain parts of Bihar
, the influence of Buddhism
is apparent and thus most of the population practices vegetarianism. Orissan recipe is another example of rich culinary of the eastern region.
West Indian Recipes
Western Indian cuisine is also a blend of vegetarian and non vegetarian food. The staple diet of this region is rice, jowar
, wheat and bajra. In Gujarat
, influence of Jainism
is widespread and thus Gujrati cuisine reflects the vegetarian touch. However, Goan recipes and Maharashtra
cuisine ensures completely different food delicacies. Maharashtra is famous for bhel puris, Gujarat offers dhoklas and Rajasthani recipes introduce bati choorma and the spicy vindaloo curries.
Central Indian Recipes
recipes is however the mixture of both sweet and salty dishes. The central part of the country does not have a distinct cuisine of their own, but they have absorbed the best of the food cultures from the neighbouring states. This proves that the diverse Indian state recipes make Indian culinary the most versatile cuisine in the world.
Indian state recipes also refer to the cooking ingredients. There is a difference in the types of oil used in each state of India. In Bengal, mustard oil is preferred as compared to South India where coconut oil is used. Other states of India prefer using groundnut oil. Spices, condiments and vegetables are used in the Indian cuisine according to the taste.