Central Indian Cuisine
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The cookery of the Central Indian Cuisine, the cuisine is termed as `Diversity of Cuisine`.
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 India is land of variety, each state of the country unfolds a rich diversity in its cookery. Indian regional cuisines are largely results of experiments and influences. Cooking is a leisurely affair of the Indians and various interesting dishes evolve. Central Indian Cuisine is thus a presentation of such research and contributions. The cookery of the region is a combination of both sweet and salty flavours. However, the cuisines of central India do not exhibit any distinct and exclusive cuisine of their own, but the region reflects magnificent food cultures of the neighbouring states also.
Central Indian Cuisine can be aptly termed as the 'Diversity of Cuisine'. The cooking style of Madhya Pradesh differs from north to west of the region. There regions in the state that prefer wheat-and-meat based dishes, where as the southern and eastern part feature rice and fish delicacies. The places such as Gwalior and Indore proliferate milk and milk-based preparations. In addition to that Bhopal produces exquisite meat and fish dishes. Preparations such as spicy rogan josh, delicious korma, luscious keema, favourite biryani pilaf and succulent kababs are examples of legendary items. Another interesting dish of the region is the bafla (wheat cakes) which is dunked in rich ghee and are eaten with daal (a pungent lentil broth).
The Central Indian Cuisine is characterised with rich, spicy and creamy dishes. But, the choice of spices is according to the season of the region. In summers the meals are accompanied with fruit luscious mangoes, juicy melons and watermelons, custard apples, bananas, papayas and guavas. The delicacies of the region are not complete without sweets and beverages. Lassi or buttermilk, sugarcane juice, beer and rum are the favourite conclusion to the dishes.
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