Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.
|style='margin-left:7px;color:#F8280E'>• ||Ker Sangri ki Sabzi|
Ker Sangri ki Sabzi is a traditional Rajasthani dish made with dried Ker berry and Sangri beans. This dish is best enjoyed with a traditional meal of roti, dal and steamed rice.
|• ||Rosemary Leaves|
Rosemary Leaves in dried form act as spice as well as flavouring agent. It possesses a fragrant equivalent to tree. Rosemary is a woody herb. It can also be used to improve skin, help hair growth, prevent infection and speed wound healing.
|• ||Assamese Cuisine|
Assamese Cuisine is a mixture of different indigenous styles with regional variations and considerable external influences. Assamese use simple and flavourful fresh ingredients like Bamboo Shoot, fresh fish and local greens.
|• ||History of Indian Sweet|
During 19th century Bengalis of Calcutta saw the renaissance in dessert. During this time several sweetmeat shops were opened. Four famous establishments of sweets grew in Calcutta during this period, which are Bhim Nag, K.C Das, Dwarika Ghosh and Ganguram.
|• ||Agarwal sweets|
The Agrawal Sweets had its humble beginnings in Tamil Nadu in 1984. The sweets in their shops are divided into four categories mainly Ghee sweets, Milk sweets, Bengali Sweets and Dry fruit Sweets.
|• ||Haldiram Sweets|
Initially started in Bikaner in 1937, Haldiram Sweets spread all around the country and even opened a few branches in Kolkata. Haldiram Sweets is popular for the sweet and savoury.
|• ||Ganguram Sweets|
Over a century old, the Ganguram Sweets was established in the year 1885 by the Late Ganguram Chaurasia. The shop is currently popular for serving over 250 varieties of sweets.
|• ||Putiram Sweets|
Putiram Sweets is located at College Street in the city of Kolkata and is an old confectionery shop that has been around for decades. Putiram Sweets is popular for serving Raj Bhog, the enlarged and enriched version of Rosogolla.
|• ||Nakud Sweets|
Popularly known as Girish Chandra Dey and Nakur Chandra Nandy, the Nakud Sweets was established in the year 1844 and is famous for the great variety of dry sweets and Sandesh.
|• ||Sen Mahasay Sweets|
Sen Mahasay Sweets was set up at Fariapukur Street in 1897 by Ashutosh Sen. The shop is popular for the creations of Sen like the Ratabi Sandesh, Pink Pera, Malai Chop and Abar Khabo and most importantly the Mishti Doi and Monohara.
|• ||Bhim Nag Sweets|
One of the popular sweet shops in Kolkata, Bhim Nag Sweets was set up by Paran Chandra Nag in the year 1826 in Bowbazar. A pioneer in making sandesh, the shop continues to retain its popularity till date.
|• ||Dwarika Sweets|
Established during British India in 1885, the Dwarika Sweets shop underwent several changes before finally it came to be known as Dwarika Grand Sons in 1955. Dwarika Sweets is located in Central Avenue of Kolkata and initially, was popular for its Pera and Barfi.
|• ||Krishna Chandra Das|
Also popularly known as K.C. Das, Krishna Chandra Das was the only son and successor of the Bengali confectioner, Nabin Chandra Das. He was original creator of the Rosomalai and the vacuum canned Rosogolla.
|• ||Nabin Chandra Das|
Widely known as the creator of the popular Bengali sweet, Rosogolla, Nabin Chandra Das was a confectioner and a Bengali cultural icon. He is also popular for creating the un- granulated Sandesh.
|• ||Punjabi Chandu Halwai|
After the Partition of India in 1947, Punjabi Chandu Halwai moved from Karachi to erstwhile Bombay and was soon established as a reputed shop for sweets and savouries in the city.
|• ||Traditional Bengali Cuisine|
Traditional Bengali Cuisine has been basically agrarian. The cuisine of Bengal is as rich and distinct as the state itself. Traditional Bengali cuisine is a blend of sweet and spicy flavours which are distinctive and vibrant.
|• ||Dalma Recipe|
The Dalma recipe is a traditional Odia cuisine which is easy to prepare from arhar dal or pigeon pea.
|• ||Shilarna Vaze|
Shilarna Vaze is a chef, writer and a traveller. Along with her husband, Shilarna Vaze runs their gourmet catering service Gaia Home Chef.
:; Sage, a perennial herb, has a strong flavour. It is a hardy variable sub-shrub with the finest aroma and a large amount of oil.
|• ||Caraway Seeds|
Caraway seeds are typically used as a popular spice to add flavour to a variety of dishes.
|• ||Cuisine of Uttar Pradesh|
Cuisine of Uttar Pradesh originates from royal kitchens as well as from the street corners and sweetmeat shops. The recipes and cooking techniques have influenced the fine dining scenario across the country.
Kokam is consumed as fruit and vegetable and when dry used as popular spice.
Also known as javitri in Hindi, the Indian spice mace can be used as the substitution nutmeg or cinnamon.
Jalebi is the national sweet of India, which is popular around the entire country.
|• ||Thyme Leaves|
Thyme leaves are good source of iron. It is widely used in cooking. This plant also has medical values.
|• ||Indian Sweets|
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
|• ||Traditional Cuisine of Andhra Pradesh|
The traditional cuisine of Andhra Pradesh is largely vegetarian but the coastal areas have a large repertoire of seafood.
Cinnamon is one of the most important tree spices grown in India that also possesses medicinal properties.
|• ||Indian Spices|
India is the Home of Spices. It is ideal for the growth of almost all spices.
|• ||Ancient Buddhist Cuisine|
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
|• ||North East Indian Cuisine|
North East Indian Cuisine is indigenous and influenced by neighbouring countries.
Anardana is an Indian Spice that refers to the dried seeds of the pomegranate fruit. It has numerous advantages.
|• ||East Indian Cuisine|
East Indian Cuisine is exclusive and unsurpassable for its wide assortment. The cuisine of East India consists of the dishes from states like Bihar, West Bengal, Jharkhand and Odisha.
Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush in hot water for a few minutes. India is the second largest producer of tea in the world after China.
Sugarcane is produced in huge quantity in India and is one of the most irrigated crops of this country. It is one of the major farming practices amongst Indian farmers.
|• ||Bark Type Spices|
Bark Type Spices are made from the bark of a plant like Cinnamon, Casia and many others.
|• ||Pepper Type Spices|
Pepper Type Spices are used widely all cross India in various dishes to bring the unique taste and aroma.
Wheat is one of the oldest crops, introduced in India from the Middle East. Wheat is considered as a significant crop and in this country hard varieties of wheat are cultivated.
Rice is one of the chief food grains of India. Moreover, India has the biggest area under rice cultivation, as it is one of the principal food crops of India.
|• ||Delhi Cuisine|
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
|• ||Root type Spices|
Root Type Spices in India are used to include a sharp yet subdued taste to any dish.
|• ||Uses of Turmeric in Medicine|
Use of Turmeric has proven to be more than just a spice and colourant, making it very popular and sought after in the west nowadays.
Garlic is counted amongst the oldest medicines in world and also has several culinary usages.
Ginger is highly acclaimed for its use in culinary purposes and alternative medicines in all over the world.
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
|• ||Uses of Turmeric in Cuisine|
Uses of Turmeric in Cuisine finds its pride position in practically every daily usage aspects of cooking.
|• ||Fruits Type Spices|
Fruit Type Spices include all the great spices that come from the fruit of plants like the berries and bean pods and are the foundation of many Indian recipes.
Vanilla is a flavouring which agent, grown mostly in the tropical and sub tropical region of the country.
|• ||Tamarind Pulp|
Tamarind Pulp is the thick pulp of ripe fruit of Tamarind which is commonly used as condiment.
Nutmeg is an Indian spice that has varied uses in many sweet as well as savoury dishes for cuisines of India as well as Europe.
|• ||Miscellaneous Spices|
Miscellaneous Spices do not come under any category of seed or fruit and are used to impart flavour and taste to food.
|• ||Flower Type Spices|
Flower Type Spices comprise the flower of certain plants and impart certain flavour and taste to Indian dishes.
|• ||Black Pepper|
Black Pepper is one of the most important and popular spice in the whole world. It is an important ingredient in many Indian food recipes.
|• ||Leaf Type Spices|
Leaf Type Spices are used as a flavouring agent and is used all over the world for culinary purposes.
|• ||Seed Type Spices|
Seed Type Spices are used for seasoning and preparing masala to give flavour to various Indian dishes. It also has many medicinal uses.
Coriander is used almost daily in scores of curries, dishes and the paste of the leaves is popular as a chutney or sauce.
Cumin is a spice treasured by many not only for its versatility in the kitchen, but also because of the many health benefits it offers.
|• ||Poppy Seeds|
Poppy Seeds are nutritious oilseeds used as a condiment in cooking. Its flavour is often characterized as walnut-like, fruity and slightly smoky.
|• ||Fenugreek Seeds|
Fenugreek is an herb and an Indian spice. It is well known for its usage in ancient Indian medicinal system.
|• ||West Indian Cuisine|
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
|• ||Curry Leaves|
Curry Leaves form a very important part of South-Indian dishes. It has a special flavour and it is used specially in vegetarian food.
|• ||Food in Indian Culture|
Food in Indian Culture has additionally been influenced by various civilizations that have contributed for its overall development.
|• ||Indian Culinary Influences by Indian Invasion|
Indian Culinary Influences by Indian Invasion exhibit varied culinary flavours to the Indian food.
|• ||Religious Influence on Indian Food|
Religious Influence on Indian Food and cuisine has been momentous and has shaped the current cuisine of India, which is popular throughout the globe.
|• ||Influences on Indian Food|
Influences on Indian Food augmented the Indian Cuisine. These influences have brought an important transformation in the concept of food in India.
|• ||Indian Food Industry|
Indian Food Industry has developed rapidly and presently, it is one of the highest profiting sectors of the nation.
|• ||Sweets of Western India|
Sweets of Western India are made with the aide of several techniques and are quite popular.
|• ||Sweets of West Bengal|
Sweets of West Bengal are famous throughout the country. The sweets are mainly made of chhana or cottage cheese and serves as delicious desserts.
|• ||Types of Indian Sweets|
Types of Indian Sweets is prepared in the country varying in composition and procedure of making. They attract not only the people of the country but also the people from all over the world.
|• ||Indian Vegetables|
Indian Vegetables are an essential part of Indian food. The diverse Indian climate ensures the availability of all varieties of fresh vegetables.
|• ||Sindhi Cuisine|
Sindhi Cuisine cites to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. Sindhi food is widely consumed by Indian people as many Sindhis migrated to India post partition.
|• ||Marwari Cuisine|
Marwari Cuisine is relished by people across the world. The harsh climate and the non-availability of a lot of ingredients have shaped the traditional cuisine.
|• ||Karnataka Cuisine|
Karnataka Cuisine includes a wide range of dishes and comprises of various cuisines that include Udupi, Malnadu and Mangalorean cuisines.
|• ||West Bengal Cuisine|
West Bengal Cuisine has been developed and embellished through lots of sources as Bengal had different rulers through the ages.
|• ||Indian Vegetable Dishes|
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
|• ||History of Indian Food|
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
|• ||Tamil Cuisine|
Tamil Cuisine is famous for its aroma, flavour and scrumptious taste. Tamil Nadu is renowned for using variety of spices and rice is the staple food of this region.
|• ||Chettinad Cuisine|
Chettinad Cuisine is the most aromatic and spiciest cuisine in South India. The cuisine hails from the deep southern region of Tamil Nadu.
|• ||Rajasthani Cuisine|
Rajasthani Cuisine is known to be very delicious and yummy. Their food is usually spicy and makes use of loads of ghee, without which no dish is complete.
|• ||Angoor Sherbet|
Angoor Sherbet is very refreshing especially during hot summers.
|• ||Kharbooja Sherbet|
Kharbooja Sherbet is a delicious Indian sherbet that can be made in no time. During summer this sherbet is very refreshing.
|• ||Tarbooj Sherbet|
Tarbooj Sherbet is a very refreshing drink. It is one of the most profound juices in Indian summer.
|• ||Nimbu Sherbet|
Nimbu Sherbet is an ideal Indian Sherbet for summers. This refreshing drink is served all over India and is an excellent way to re-hydrate the body after a day in the heat.
|• ||Gulab Sherbet|
Gulab Sherbet is a very popular Indian Sherbet flavoured with rose petals. This drink is served especially during the festivals.
|• ||Recipes of Indian Sherbets|
Recipes of Indian Sherbets are very handy and are prepared just in few minutes and can be served to the visitors. Every region has their traditional specialty.
|• ||Mangalorean Cuisine|
Mangalorean Cuisine is popular for its distinct flavour which is quite spicy. Fresh coconut is an integral part of Mangalorean cuisine.
|• ||Christian Influence on Indian Cuisine|
Christian Influence on Indian Cuisine has been in existence since the days of the Colonial rule in the country. This impact of Christianity on Indian cuisine can be seen in popular food items like sandwiches, cakes, salads, etc.
|• ||Indian Sherbets|
Indian Sherbets encompass refreshment and cooling personified, with remarkable ingredients. It is a very common drink during any family gatherings.
|• ||Indian State Recipes|
Indian state recipes comprise of numerous combinations of food ingredients, suiting the taste and geography of different regions. These diverse recipes make Indian cuisine highly versatile.
|• ||Central Indian Recipes|
Central Indian Recipes are a wide assortment of savoury and sweet dishes, influenced by the recipes of other states.
|• ||South Indian Cuisine|
South Indian cuisine consists of the dishes of four South Indian states that include Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
|• ||Indian Beverages|
Indian Beverage is a popular part of the Indian cuisine and has an array of drinks that are both unique and refreshing.
|• ||Indian Sweet Makers|
Indian Sweet Makers have popularised India for its mouth-watering sweets in innumerable forms and ingredients.
Halwa is a traditional sweet dish made in India and many other countries.
|• ||Maharashtrian Cuisine|
Maharashtrian cuisine refers to the distinguished Marathi dishes both of coastal and interior areas.
|• ||Gujarati Cuisine|
Gujarati Cuisine refers to the native dishes prepared in the various regions of the state which is primarily vegetarian and influenced by Jainism.
|• ||North Indian Cuisine|
North Indian consists of recipes of North Indian states like Delhi, Punjab, Rajasthan, Uttar Pradesh, Jammu & Kashmir, Haryana and Himachal Pradesh.
|• ||Indian Food|
Indian Food is an essential part of Indias culture, with cuisines differing according to caste, community, region and state.
|• ||Indian Sweet Recipe|
Famous Indian Sweet recipes are Gulab Jamun, Malai Laddoo, Mawa Burfi, Pedha, Rava Laddoo, etc.
Milk has long been seen as a healthy drink, because it is high in a range of nutrients.
|• ||Types of Spices|
Types of spices found in the country which enhance the flavour and aroma of the food making them more delicious.
|• ||Indian Soups|
Indian Soups are deliciously made with spices and vegetables and are also good appetizers.
Coffee is a widely consumed beverage prepared from the roasted seeds of the coffee plant.
|• ||Parwal Ki Mithai|
Parwal Ki Mithai is a very unique sweet prepared with pointed gourd and is stuffed with mawa and nuts.
|• ||Odisha Cuisine|
Odisha Cuisine is delicious and has the influence of several neighbouring states.
|• ||Indian Regional Cuisines|
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
|• ||Indian Chefs|
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.
|• ||Indian Desserts|
Indian Desserts form an integral part of the Indian cuisine. Festivals and occasions are incomplete without desserts.
|• ||Moong Dal Payasam|
Moong Dal Payasam is a great dessert to have on any festival. This healthy dessert is also served to the Hindu deities in South India.
|• ||Arisa Pitha|
Arisa Pitha is a sweet dish popular in the Odisha state of India.
|• ||Coconut Barfi|
Coconut Barfi is a traditional sweet barfi recipe of coconut mixed with milk cream and sugar.
|• ||Male Chefs in India|
Indian cuisine is one of the most diverse cuisines in the world that has also created some large number of Male Chefs in India.
|• ||Female Chefs in India|
India has many female chefs, but there are few of them who are extremely famous Indian female Chefs.
|• ||Kheer in India|
Kheer is the classic Indian dessert that is often cooked during festivals or special occasions. There are many different varieties of kheer.
|• ||Soan Papdi|
Soan Papdi is flaky Indian dessert made with besan, flour, ghee, sugar which is suitable for any occasion.
|• ||Paras Khaja|
Paras Khaja is a sweet recipe of Western Indian states like Maharashtra and Gujarat.
|• ||Mishti Doi|
Mishti Doi is a dessert mostly consumed in the states of West Bengal and Odisha in India.
|• ||Suji Kheer|
Suji Kheer is a delicious Indian recipe served as a Dessert.
|• ||Aloo Chat|
Aloo Chat is a snack which is popular in Indian regions for the tangy taste..
|• ||Varyoon Patata|
Varyoon Patata is a Sindhi delicacy cooked with dal wadis and potatoes in onion masala.
|• ||Seyal Phulka|
Seyal Phulka is a popular Sindhi breakfast and also a popular and easy way to make use of leftover rotis or even bread.
|• ||Seyal Bhaji|
Seyal Bhaji is a delicious and nutritious Sindhi recipe.
|• ||Ramesh Kaduru|
Ramesh Kaduru is an Indian chef who is also the executive chef of the very famous Ritz-Carlton, Atlanta.
|• ||Vineet Bhatia|
Vineet Bhatia is the first Indian Chef to receive Michelin star.
|• ||Manu Chandra|
Manu Chandra is an Executive Chef and Entrepreneur, responsible for three very distinct restaurants in India.
|• ||Akshay Nayyar|
Akshay Nayyar is an Indian Chef and a popular TV host of “Foodshala”.
|• ||Shailendra Kekade|
Shailendra Kekade is an Indian Chef who is the host of the show “Style Chef” on FOOD FOOD channel.
|• ||Vikas Seth|
Vikas Seth is an Indian chef who is the Corporate Chef at Dish Hospitality.
|• ||Manish Mehrotra|
Manish Mehrotra has been called the most exciting modern Indian chef in the world.
|• ||Anupa Das|
Anupa Das is an Indian Chef who also assists Chef Kapoor for his national and international live cookery demonstrations.
|• ||Sabyasachi Gorai|
Sabyasachi Gorai is an award winning Indian Chef.
|• ||Vikas Khanna|
Vikas Khanna is an award winning Michelin Starred Indian chef, restaurateur and many more who has also hosted several seasons of the TV Show MasterChef India.
Falooda is a layered summer dessert cum beverage made with milk, rose syrup, sabja seeds, falooda sev, dry fruits and ice cream. It is a popular North Indian summer drink.
|• ||Ajay Chopra|
Ajay Chopra is the Executive Chef at the Westin Mumbai Garden City.
The classic Indian buttermilk drink is made with yogurt, black salt and roasted ground cumin. It is an excellent body cooler, digestive and appetizer.
Thandai is a refreshing summer drink recipe made during Holi. It is a very energetic drink for the summer season which can protect from Sunstroke and nose bleeding.
|• ||Shantanu Gupte|
The Indian Chef, Shantanu Gupte hosts the show "Health Mange More" on channel FOOD FOOD.
Tavsali is a recipe of a cucumber cake is a traditional recipe from the Goan belt.
|• ||Badam Milk|
Badam milk is one of the most nutritious drinks for all age groups. Both, cold and hot versions of this drink are preferred and have health benefits too.
|• ||Nita Mehta|
Nita Mehta is an Indian chef and also an author well known for her cookbooks that are famous worldwide.
|• ||Madhu Krishnan|
Madhu Krishnan is an Indian Chef who is presently the Executive Chef of ITC Gardenia, Bengaluru.
|• ||Gahat Ki Dal|
Gahat Ki Dal is an ancient recipe of dal from the Kumaoni regions which is beneficial for kidney stone patients.
|• ||Madhumita Mohanta|
Madhumita Mohanta is the only female Executive Chef at Great Eastern Hotel in Kolkata.
|• ||Lehsun Ki Kheer|
Garlic Kheer is a very exceptionally admired ancient recipe that is prevalent in the states of North India.
Aktori is an ancient recipe from the dry valleys of Lahaul-Spiti in Himachal Pradesh.
|• ||Abhijit Saha|
Abhijit Saha is an Indian Chef and an Entrepreneur who is rated amongst the top chefs in the country.
|• ||Adai Kozhukattai|
Adai Kozhukattai is an ancient recipe of Kerala which is served as a evening snack.
|• ||Suvir Saran|
Suvir Saran is a talented Indian Chef who is also the Chairman of Asian Culinary Studies for the Culinary Institute of America.
|• ||Muga Dali Kakara|
Muga Dali Kakara is a kind of sweet preparation which is very famous in the state of Odisha.
|• ||Dahi Ambula Khata|
Dahi Ambula Khata is an ancient recipe of chutney that is prepared by the natives of Odisha.
|• ||Kamini Jha|
Kamini Jha is the chief chef of The Oberoi and is famous for her Tandoori style of cooking.
|• ||Kuthiraivali Sambar Sadam|
Kuthiraivali Sambar Sadam is an ancient South Indian recipe made of Barnyard Millet.
|• ||Veppam Poo Rasam|
Veppam Poo Rasam is an ancient Tamil Rasam recipe which has many medicinal values.
|• ||Shazia Khan|
Shazia Khan is an Indian chef who was a runner-up in MasterChef India Season 2 on STAR Plus.
|• ||Kollu Rasam|
Kollu Rasam is an ancient recipe of Rasam from the Kongunadu region of Tamil Nadu which has numerous health benefits.
|• ||Aarti Sequeira|
Aarti Sequeira is an Indian Chef and also the host of “Aarti Paarti” an internet cooking show that takes viewers on a playful romp through her kitchen.
|• ||Padhir Peni|
Padhir Peni is a traditional sweet of Karnataka which is usually served in marriages.
|• ||Kanda Thippili Rasam|
Kandan Thippili Rasam is a herbal rasam traditionally prepared to alleviate gastric issues.
|• ||Gautam Mehrishi|
Gautam Mehrishi is a celebrity chef who has hosted various shows on national television.
|• ||Idichakka Thoran|
Idichakka Thoran is a dry curry dish which is made of fresh tender jackfruits, mildly spiced and flavoured with fresh coconut.
|• ||Besan Ki Subzi|
Besan Ki Subzi is a delicious Indian recipe made with besan and onions. It is served as a side dish to rice.
|• ||Sattu Dalia|
Sattu Dalia is refreshing and soothing Indian beverage and one of the best nourishing drinks for the whole family.
|• ||Bhog Khichuri|
Bhog Khichuri is the Khichuri, a Bengali will offer to the Goddess on Durga Puja, Lakshmi Puja or Saraswati Puja.
|• ||Gondhoraj Ghol|
Gondhoraj Ghol is a yogurt based thin drink enjoyed in the summer days from the ancient period.
|• ||Iru Puli Kozambu|
Iru Puli Kozambu is a very popular dish among the Tamil Brahmin and Kerala community. It is a tangy gravy with a delightful mix of spice, butter milk and vegetables.
|• ||Angaya Podi|
Ancient Tamil Recipe Angaya Podi is popular among Brahmin Community in South India especially in Tamil Nadu.
|• ||Recipes in Vedic Period|
Over the centuries settlers brought with them the culinary practices of their heritage.
|• ||Development of Cooking in Vedic Period|
Development of Cooking in Vedic period includes the art of cooking that was developed in Vedic India.
|• ||Beverages in Vedic Period|
Beverages in Vedic Period refers to variety of drinks which were prepared from the extracts of plants and fruits.
|• ||Food in Mughal Period|
Mughlai Food is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire.
|• ||Food in Mauryan Period|
Food in Mauryan Period largely includes the food and drinks during 300BC to 75 AD which has been extensively discussed in Arthashastra, rock edicts of Ashoka and accounts of Greek historians.
|• ||Food in Gupta Period|
Food in Gupta Period has been largely discussed in the writings of Mahakavi Kalidasa and Chinese travellers like Fa-hien, Yuan Chwang and Itsing who visited India during this period and described the culture of India.
|• ||Food in Vedic Period|
Food in Vedic period has been treated as most important for survival which is also known as Sarvausadha or panacea.
|• ||Vaibhav Mahajan|
Vaibhav Mahajan is an Indian Chef and a culinary expert.
|• ||Food in Ancient India|
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
|• ||Hari Nayak|
Hari Nayak is an Indian Chef known as one of the pioneers of modern Indian cuisine.
|• ||Mesu Pickle|
Mesu is a traditional fermented bamboo shoot pickle from the cuisine of Sikkim.
|• ||Kinema Curry|
Kinema is a traditional fermented soybean food having characteristic stringy property with unique flavour, commonly consumed as a main side-dish curry served along with cooked rice in meals.
|• ||Shipra Khanna|
Shipra Khanna is an Indian celebrity chef who won the title of MasterChef Season 2.
|• ||Mehboob Alam Khan|
Nawab Mehboob Alam Khan is a connoisseur and food expert on the Indian cuisine line of Hyderabadi cuisine.
|• ||Ripudaman Handa|
Ripudaman Handa is an Indian Chef who was the winner of MasterChef India Season 3.
|• ||Atul Kochhar|
Atul Kochhar is an Indian chef to be awarded a Michelin Star in London.
|• ||Ritu Dalmia|
Ritu Dalmia is an Indian celebrity chef and restaurateur. She is the chef and co-owner of the popular Italian restaurant "Diva" in Delhi.
|• ||Pankaj Bhadouria|
Pankaj Bhadouria is an Indian Chef. She was the first MasterChef Winner in India.
|• ||Sael Roti|
Sael roti is a delicacy made mainly for the great Nepali celebration of the Dashain and Tihaar festivals.
Shikanji is a spiced lemonade which is one of the famous summer drinks of India.
|• ||Rakesh Sethi|
Rakesh Sethi is one of Indias top celebrity chefs whose culinary skills have made him a household name across the Indian subcontinent.
|• ||Aam Panna|
Aam Panna is a summer beverage made from roasted raw mangoes, jaggery and flavoured with roasted cumin powder.
Paratha is common bread which can be served with vegetable curry, chutney, pickle, or yogurt. Paratha is immensely popular in India.
|• ||West Indian Recipes|
West Indian Recipes is influenced by different lifestyle and the availability of ingredients, nutrients vegetarian diet.
|• ||Harpal Singh Sokhi|
Chef Harpal Singh Sokhi is known as the most entertaining and energetic chef who can take someone on a gastronomic journey in his funny and lively manner.
|• ||Saransh Goila|
Saransh Goila is Indias youngest celebrity chef and is currently hosting Roti Rasta aur India which is Indias biggest food travelogue show.
|• ||Surjan Singh Jolly|
Surjan Singh Jolly is fondly known as Chef Jolly who is the Executive Chef at JW Marriott, Bengaluru.
|• ||Sanjay Thumma|
Sanjay Thumma is an Indian Chef who enjoys immense popularity among the expatriate Indians of US and mainland Europe.
|• ||Ranveer Brar|
Ranveer Brar is an Indian chef, a host as well as a judge for TV shows and food stylist.
|• ||Kunal Kapur|
Kunal Kapur is an Indian celebrity chef who is also known as the judge of Masterchef India on Star Plus.
|• ||Imtiaz Qureshi|
Imtiaz Qureshi is a renowned Indian chef whose name has resonated with Indian cuisines. He is one of the very rare chefs who have been recognised with a civilian honour, the Padma Shri by the Government of India in 2016.
|• ||Kanchkolar Kofta Curry|
Kanchkolar Kofta Curry is a traditional Bengali recipe of green (unripe) bananas, boiled, mashed and given a shape of flat disc which are fried and dipped in a creamy curry.
|• ||Papad Ki Churi|
Papad Ki Churi is a Marwari snacks of roasted and crushed papads is tossed in ghee with onion, tomatoes and spices and served as accompaniment with dal and rice in restaurant.
|• ||Aloo Bonda|
Aloo Bonda is a very famous Mumbai snack. Round balls of mashed and spiced potatoes are dipped in besan batter and deep fried.
|• ||Gokul Pitha|
Gokul Pithe is a very popular Bengali recipe usually eaten during winter festivals.
|• ||Patishapta Pitha|
Patishapta Pitha is a traditional Bengali pancake recipe where the pancakes are stuffed with coconut, khoya and jaggery filling.
|• ||Chettinad Kuzhi Paniyaaram|
Kuzhi Paniyaaram is a famous Chettinad special recipe that is very apt for breakfast especially.
|• ||Chettinad Masala Cheeyam|
Masala Seeyam is a tasty Chettinad special dish which can be served as breakfast or snack.
|• ||Chettinad Vellai Kurma|
Chettinad Vellai Kurma is a very delectable and popular recipe from the Chettinad cuisine.
|• ||Chettinad Mushroom Masala|
Chettinad Mushroom Masala is a Chettinad recipe which is aromatic and spicy gravy of Mushrooms that complements well with steamed rice or Kerala parathas.
|• ||Cabbage Poriyal|
Cabbage Poriyal is a South Indian dish which is made by adding grated coconut with cabbage and is a popular Chettinad cuisine.
|• ||Chettinad Urulai Roast|
Chettinad Urulai Roast is a Chettinad cuisine which is prepared using baby potatoes, which has freshly grounded masala that enhances the flavor and taste.
|• ||Sonay Sukke|
Sonay Sukke is a traditional dish of Mangalorean cuisine that is a dry preparation of whole black gram with scraped coconut.
Kulkuls are bits of sweet dough shaped into small curls which look like butter curls or shells.
Kottige is a Idly batter steamed in mini basket made out of four Jackfruit leaves pinned together in a form of mould with the help of sharp and clean broom sticks.
|• ||Akki Roti|
Akki roti is made with rice flour and is an everyday food from Karnataka cuisine. It is served with chutney either for breakfast or lunch.
|• ||Neer Dosa|
Neer Dosa is a thin, crisp dosa made with a runny rice batter. It is very light and is known to be a Kannada delicacy.
|• ||Thouthe Kodel|
Thouthe Kodel is a Mangalorean recipe that is made from a special cucumber that is available in Karnataka known as Thouthe.
|• ||Gujarati Kadhi|
Gujarati Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour which goes very well with khichdi.
|• ||Vagharelo Bhaat|
Vagharelo Bhaat is a Gujarati style tempered rice or seasoned rice which is usually made from leftover rice. This is a warm and moderately spiced rice dish that is ideal for a cold, rainy day.
Thekua is a sweet and crispy dessert prepared with whole wheat flour, sugar and coconuts which is a traditional recipe of Bihar and Jharkhand. Thekua is prepared especially for Chhath puja.
Thepla is regular meal of a Gujarati cuisine which is a flat bread made of various ingredients.
|• ||Bhaat Na Rasawala Muthia|
Bhaat Na Rasawala Muthia is a Gujarati dish which is simple flavoured muthias made with cooked rice and simmered in a spiced curd mixture.
Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
|• ||Lasaniya Batata|
Lasaniya Batata is a spicy garlicky recipe with baby potatoes from the Gujarati cuisine.
|• ||Sev Tameta Nu Shaak|
Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
|• ||Lachko Dal|
Lachko Dal is a plain, thick dal along with osaman in a Gujarati menu and is very common in Gujarati homes.
Osaman is a Gujarati dal preparation which is easy to make and gripped with the richness of Tuvar dal, a great combination of sweet and sour flavours.
Undhiyu is traditional Gujarati style mixed vegetable curry made using winter vegetables and peanuts-sesame-coconut gravy.
|• ||Sindhi Kadhi|
Sindhi Kadhi is very delicious and nutritious dish of Sindhi cuisine. This tangy Kadhi is made with roasted besan, and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
|• ||Masala Koki|
Masala Koki is an everyday Sindhi breakfast dish. It is a thick parantha made by stuffing onions.
|• ||Tidali Dal|
Tidali Dal is a popular Sindhi recipe which is made of three kinds of dals.
|• ||Sai Bhaji|
Sai Bhaji is a traditional Sindhi dish prepared with greens, dal and vegetables. This is usually served with Peela Chawaran and Sindhi Papad.
|• ||Dal Pakwan|
Dal Pakwan is one of the most famous Sindhi breakfast recipes. Dal Pakwan is basically chana dal served with Pakwan; a crisp fried Indian bread.
|• ||Bhugi Bhaji|
Bhugi Bhaji is a very popular recipe of the Sindhi cuisine.
|• ||Peela Chawaran|
Peela Chawaran is a traditional Sindhi cuisine which is cooked in every Sindhi home.
|• ||Sabudana Khichdi|
Sabudana Khichdi is a dish made from tapioca pearls with potatoes and peanuts, usually served during fasting days or vrat at Navaratri in Maharashtra.
|• ||Bharli Vangi|
Bharli Vangi is a Maharashtrian recipe of stuffed brinjals with coconut, peanuts, sesame spiced paste which goes well with chapati, rice and even bread.
|• ||Aluchi Vadi|
Aluchi Vadi is a stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarati cuisine.
|• ||Zunka Bhakri|
Zunka Bhakri is a traditional as well as the staple food of Maharashtra. This side dish is eaten with jowar or bajra rotis.
|• ||Golyachi Amti|
Golyachi Amti is a Maharashtrian cuisine which is a Besan Kofta Curry.
|• ||Sol Kadhi|
Sol Kadhi is a refreshing drink with a light coconut base and a hint of kokum.
|• ||Sabudana Vada|
Sabudana Vada is one of the most famous snacks in Maharashtra. It is one of those recipes that are made during religious fasting.
|• ||Tiyahor Khar|
Tiyahor Khar is a traditional dish of Assam which is a must in the meals. It is served with steamed rice and is loved by all the Assamese people.
|• ||Poita Bhat|
Poita Bhat is a typical Assamese breakfast recipe which is slightly fermented rice mixed with mustard oil, chillies and onions which is served with mashed potatoes in the rural Assamese household.
|• ||Aanguli Pitha|
Anguli Pitha is finger shaped rice cakes tossed in mild spices and vegetables are also added. This is a traditional recipe of Assam cuisine.
|• ||Pumpkin Oambhal|
Pumpkin Oambhal is the regional dish of Assam. The pumpkin is cooked with the sweet and tangy flavours of jaggery and tamarind.
|• ||Gunda ki Sabzi|
A special, seasonal and authentic Rajasthani vegetable recipe is commonly known as `Gunda ki Sabzi`.
|• ||Besan Bhindi Masala|
Besan Bhindi Masala is a dry, aromatic, tangy and spiced okra curry from the Rajasthani cuisine.
Ajwain seeds used in small quantities for flavouring numerous foods, as anti-oxidants, as preservatives, or in medicines
|• ||Jodhpuri Gulab Jamun Ki Sabzi|
Gulab Jamun ki Sabzi is one of the Rajasthani dishes where the Gulab Jamuns are fried and instead of dipping them in sugar syrup they are dipped in tomato and cashew gravy.
|• ||South Indian Spices|
South Indian foods are popular for their non-steaming spices like cinnamon, cardamom, ginger, etc.
|• ||Haldi ki Sabzi|
Haldi Ki Sabzi Recipe is an authentic Rajasthani winter dish. This sabzi should be taken in moderation like a pickle or chutney.
|• ||Panchmel Dal|
Panchmel Dal is a classic Rajasthani dish prepared with five kinds of dal. This dish is rich in protein, very healthy and goes well with both rice and chapati.
Churma is a tasty traditional Rajasthani dish which is usually served with Dal and Baati. It is a rich and flavourful sweet of whole wheat flour.
|• ||Jodhpuri Pyaaz Kachori|
Pyaaz ki kachori is an amazing snack dish that is made by stuffing an onion mix in the kachori and fried. This is a popular recipe of Rajasthani Cuisine.
Bakarkhani is a thin and spiced flat bread which is a traditional evening snack of Kashmir. It is generally served with Kahwah or Sheer Chai. Tourists are very fond of this combination.
|• ||Beverages of Kashmir|
Kahwah and Sheer Chai are the favourite beverages of the Kashmiri Cuisine. Tourists come to Kashmir not only for its natural beauty but also to have the refreshing beverages of the state.
|• ||Saffron Rice|
Saffron Rice is made in Kashmiri cuisine and is usually served with Kashmiri Rajma Curry and Dahi Baingan.
|• ||Kashmiri Rajma Curry|
Kashmiri Rajma Curry is a spicy curry made of kidney beans which is a relish with Saffron Rice in Kashmiri cuisine.
|• ||Khatte Baingan|
Khatte Baingan is a very popular Kashmiri style brinjal curry which is cooked in a spicy and sour gravy.
|• ||Kashmiri Cuisine|
Kashmiri cuisine has been influenced by Hindu Pandits and by the dishes of Afghanistan, Central Asian and Persian.
|• ||Monji Haak|
Haak is a very popular and a delicious dish of Kashmir which is served as side dish with plain rice. It is a daily dish in Kashmir.
|• ||Methi Chaman|
Methi Chaman is a traditional Kashmiri dish made by using fresh methi leaves and spinach leaves.
|• ||Sattu Sherbet|
Sattu Sherbet is an energizing drink that not only quenches our thirst but also protects us from heat strokes due to intense summer heat. Sattu Sherbet is a traditional, nutrition rich gem among summer drinks.
Dhuska, a kind of deep fried pancake is served along with Ghugni. It is traditional recipe from Bihar as well as Jharkhand.
|• ||Chana Ghugni|
Chana Ghugni is a simple and traditional curry of Bihar which is made with black chickpeas. The curry has minimal spice and it paired great with the Dhuska.
|• ||Dal Pitha|
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
|• ||Dal Puri|
Dal Puri is an authentic dish of Bihari cuisine which is made in the homes during Dussehra which is usually served with Bakheer.
Olan is a South Indian dish which is a part of the Sadya of Kerala Cuisine.
|• ||Dal Pithi|
Dal Pithi is a dish from Bihari cuisine which is made with wheat flour dumplings.
|• ||Litti Chokha|
Litti Chokha is a traditional dish of Bihar. It is basically an evening snack served with Chokha made out of potato, brinjal and tomato.
|• ||Cuisine of Kerala|
Cuisine of Kerala comprises both vegetarian and non vegetarian dishes. This cuisine is a mixture of native and foreign dishes adapted to the taste of Kerala.
|• ||Pazham Pori|
Pazham Pori is a simple and delicious recipe from Kerala traditionally made from the banana.
|• ||Bihar Cuisine|
Bihar cuisine, Indian food, is spicy and an end product of different culture and civilisation.
Erissery is a mild and tempered curry with light sweet tones made with pumpkin, cowpeas and coconut. It is a Keralite traditional dish served during Onam Sadya.
Avial is a traditional Keralite vegetarian dish which is considered as an essential of the Sadya. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves.
|• ||Potoler Dolma|
Stout pointed gourd are stuffed with variety of fillings and then curried in cumin-ginger based gravy with loads of flavour infused in it from garam masala.
Idiyappam is a traditional dish for breakfast from cuisine of Kerala. Idiyappam is served with either Stew or Curry.
Puttu is a South Indian and Tamil breakfast dish of steamed cylinders of ground rice layered with coconut.
|• ||Mochar Ghonto|
Mochar Ghonto is a delicacy in Bengali Cuisine. It is a delicious unique preparation of the banana blossom with scraped coconut and potato which is usually served with dal and rice.
|• ||Chanar Dalna|
Chanar Dalna is an authentic Bengali dish. It is a very simple recipe without onion and garlic. The main ingredients of this dish are chena and Potato.
|• ||Khatkhate Curry|
Khatkhate Curry is an exotic mixed vegetable stew of Goan cuisine.
Khatkhate is a Goan and Konkani dish.
|• ||Mushroom Xacuti|
Mushroom Xacuti is a Goan vegetarian cuisine which is very popular. It can be served with rice or chapati.
|• ||Dhokar Dalna|
Dhokar Dalna is a traditional dish which is made from Chana Dal koftas or lentil cakes soaked in delicious Bengali style curry.
|• ||Aloo Posto|
Aloo Posto is an ever popular recipe of West Bengal. The dry curry of potato with poppy seeds paste complements well when it is served with dal and steamed plain rice.
|• ||Punjabi Mathri|
Punjabi Mathri is a delicious wafer-thin snack. It makes a perfect appetizer when a heavy meal is to follow. It is also ideal at afternoon high tea.
Shukto is a traditional cuisine of West Bengal which is usually served with plain steamed rice.
|• ||Daali Ambat|
Daali Ambat is a tangy coastal dal preparation cooked with spinach and toor dal with slight hint of sourness from tamarind. It is a typical Goan cuisine which is usually served with plain hot rice and is eaten most of the day as a meal.
Sannas are rice cakes which is very popular in Goa as well as in Karnataka. It is similar to the South Indian Idlis.
|• ||Soya Samosa|
Soya Samosas are one of the variations of Samosas which are also preferred by people of India.
|• ||Aloo Samosa|
Aloo Samosa is one of the popular snacks in India. It comes in the triangular shape and the size may vary.
|• ||Kasoori Mathri|
Kasoori Mathri is an Indian snack that is relished for the sharp taste and smell of fenugreek.
Dodol is a sweet toffee like confection which is very popular in the western states of Goa in India. It is made with coconut milk, jaggery, and ragi which results into a sticky, thick and sweet toffee.
|• ||Rice in Bengali Cuisine|
Rice in Bengali cuisine occupies a central place. It is the main portion of the meal, and is consumed in various forms, such as puffed rice, flakes, popped rice etc.
|• ||Goa Cuisine|
Goan cuisine is a combination of different influences i.e. Portuguese, Hindu and Christian through the centuries.
Patoleo is a Goan sweet prepared for the feast of the Assumption of Mary. A much-savoured traditional delicacy, this healthy dessert is made during the monsoon months in Goa.
|• ||Sorak Curry|
Sorak Curry is a delicious quick Goan curry eaten during the monsoon season. The main ingredient for this curry is coconut.
|• ||Chola Bhatura|
Chola Bhatura is one of the popular Punjabi recipe which is liked by almost all people across the world. Chola Bhatura can be eaten in breakfast as well as in lunch.
Namkeens are food items that are quick to prepare, spicy, usually fried, and eaten in the evening or morning
|• ||Punjab Cuisine|
Punjab, the land of abundance has a cuisine, which caters to the characteristic needs of its people.
|• ||Punjabi Kadhi Pakora|
Punjabi Kadhi Pakora is an Indian yogurt gram flour curry with fried vegetable pakoras and seasoned with spices and usually served with rice.
|• ||Peas Pulao|
Peas Pulao is an easy to make and a healthy rice dish. It is a Punjabi dish which is served with any gravy preparations as side dish and raita or chutney.
Murukku is a savoury snack of India which is known in different names in different parts of the country. Murukku is popular all over India.
Mathri is a Rajasthani snack that is not only served as a tea-time snack but also on religious occasions. Mathri is actually a flaky biscuit which is flavoured with different spices.
Bhakarwadi is a spicy namkeen of Maharashtra as well as Gujarat. It is a savoury snacks item that can be relished in tea time.
|• ||Ragda Patties|
Ragda Patties is a popular street food of Mumbai. It is a very delicious dish which actually makes a complete meal.
|• ||Cooking Tips|
Cooking is a form of art and requires patience to make the perfect dish. Here are some of the essential tips to make some of the typical Indian Cuisine.
|• ||Chilli Cheese Toast|
Chilli Cheese Toast is a very quick and easy to make snack which is loved by all the kids. Chillies and cheese make a mouth-watering mixture.
Bhelpuri is a savoury Indian snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.
|• ||Pav Bhaji|
Pav Bhaji is a popular street food from Mumbai. It is a quick meal that can be grabbed on the go.
Dhokla is a nutritious Indian food with a base of fermented chickpea batter and rice. It originates from the Gujarat region, though its popularity has spread throughout India.
|• ||Vada Pav|
Vada pav is one of the most humble street foods of Mumbai. Vada Pav is relished with a cup of Masala Chai.
|• ||Indian Snacks|
Indian snacks are some of the tastiest and fulfilling preparations popular all across the country.
|• ||Bread, Pizzas & Cake|
Bread, Pizzas and Cakes are the most preferred food items for the young Indians. These western foods have obtained a place in the Indian food culture.
Sweets are nutritious dishes and Ayurveda suggests that sweets should be eaten with the main course.
|• ||Misal Pav|
Misal pav is a popular Maharashtrian breakfast recipe. One of the tastiest as well as a healthy Indian snacks that fulfils the heart and stomach of any food lover.
|• ||Culinary Terms|
A Dictionary which is extensive in its listings of Food Preparation Terms.
|• ||Indian Food Ethos|
Indian food ethos originated from Aryan beliefs, and aimed at hygienic perfection.
|• ||Chukandar Ki Subzi|
Chukandar Ki Subzi is quite popular in south-western India.
Dham is a food festival in Himachal Pradesh that mirrors the North Indian Food style an its use of spices.
|• ||Indian Meals|
Indian Meals are divided into three main meals, sometimes accompanied with snacks, salads, desserts etc.
|• ||Ingredients of Indian Food|
Ingredients of Indian food comprise of various spices and herbs that are required to rustle up a dish.
|• ||Rasa in Indian Food|
Rasa is a fundamental element of Indian food, it is mentioned in six varieties of Ayurveda
|• ||Mongolian Influence on Indian Food|
Mongolian Influence on Indian Food is mostly seen in the states of Mizoram, Nagaland, Manipur, Assam, Meghalaya as well as Aruchanal Pradesh.
|• ||Cuisines of Tamil Nadu|
Tamil Nadu is famous for its extravagant feasts containing lip-smacking culinary.
|• ||Coffee Recipes|
Coffee Recipes are used to enhance the flavour of the beverage and the ingredients also carry nutritive value.
|• ||Cuisine of Sikkim|
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim to Rice is the staple food.
|• ||Use of Cottage Cheese in Bengali Sweets|
Use of Cottage Cheese in Bengali Sweets is the most favoured medium of preparation of the sweets. Also known as Chhana, the sweets made from cottage cheese are a specialty of Bengal, top among them being the rosogolla and the kanchagolla.
Sandesh is a sweet prepared in Bengal, and is in fact a specialty of the state. Sandesh is mostly prepared from Chhana or Cottage Cheese, which is the solid obtained by curdling milk. It is subsequently shaped into many amusing designs, coloured and flavoured.
|• ||Shahi Tukre|
Shahi tukre is a rich mouth-watering Hyderabadi sweet food item.
|• ||Mawa Mithai|
It is considered as one of the important dairy products and in many houses it is very commonly used.
|• ||Cuisine of Rayalaseema|
Rayalaseema is situated in Andhra Pradesh. Cuisine of Rayalaseema consists of various main courses and side dishes.
Modaka is a special delicacy that is offered as prasad to Lord Ganesha on Ganesh Chaturthi in Orissa.
|• ||Poppy Seed Oil|
Poppy Seed Oil, obtained from the small, dark seeds of the poppy flower, is a great choice for salad dressings.
The flavour of shallots is somewhat milder than that of onion considered as non-vegetarian food in India.
|• ||Medieval Era in Indian Food|
Medieval Era in Indian Food brought about a renaissance, cooking styles changed with the coming of invaders and travelers.
Custard is a thick, rich, creamy sweet or savoury dessert, made from mixtures of eggs or egg yolks, milk or cream, flavourings and optionally, sweeteners.
|• ||Indian Street Food|
Indian Street Food is a unique combination of tasty appetizer, which at the same time is easy on the pocket.
A curry in India is a spicy stew-like dish, something that is wholly based on sauce prepared with vegetables and spices.
Chutney is an expression applied to a host of spicy savours and condiments in Indian art of cookery. Chutney is usually a mix of salty, sweet and tangy flavours thus satisfying all the taste buds at once.
|• ||Types of Chutneys|
Types of chutneys under Indian food makes up a host of interesting and exotic recipes.
|• ||Paneer Recipe|
Paneer or cottage cheese is an essential part of South Asian cooking and is used for desserts, snacks or for main course
A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost always served cold. Salads usually consist of cucumbers, radish, carrots, onions and tomatoes sprinkled with salt, pepper and lemon.
|• ||Roasted Vermicelli Kheer|
Roasted Vermicelli Kheer is a popular Indian sweet dish. It is tasty and at the same time easy to prepare.
|• ||Shahi Sabz Korma|
Shahi Sabz Korma is a delicious Indian vegetable dish which has a royal taste and appearance.
|• ||Tari-Wale Tinde|
Tari-wale tinde is a specialty of Uttar Pradesh. It is a simple and light dish mostly served with bread, such as whole wheat puffy bread or baked whole wheat bread, or a simple plain pilaf.
|• ||Indian Curry in Different Cuisines|
Indian curry in different cuisines reflects the diversified cooking mode applied to create a masterpiece.
|• ||Mysore Pak|
Mysore pak is a sweet recipe made from Besan. It originated in Mysore and is served during various Indian occasions like weddings, baby showers etc.
Pakoda is a popular snack of India. It is usually teamed up with tamarind chutney, ketchup or tea.
|• ||Indian Regional Snacks|
Indian Regional Snacks are the absolute destination for the food lovers across India who is in search of various foods.
|• ||Maratha Cuisine in Tamil Nadu|
The Marathas ruled in Tamil Nadu for 12 years and they had great influence in the Tamil Nadu cuisines.
Salt is one of the rasa of Indian food, used for taste and seasoning in the Indian dishes.
|• ||Wheat Dishes in India|
Wheat is a cereal grain which provides immense health benefits. The predominance of the wheat dishes in Indian culinary was first observed during the Harappan civilization.
Patishapta is a popular Bengali recipe consisting of three parts viz., the outer envelope, the filling, and the sauce that it is served.
|• ||Rava Laddoo|
Rava Laddoo is a sweet recipe of India. It is often offered to the God as Prasad.
|• ||Samosa Roll|
Samosa Roll is a snack item popular in India.
|• ||Tomato Rasam|
Tomato Rasam is a popular recipe of Karnataka made by mixing various ingredients. It is low on calorie and can be teamed up with rice or with medu vadas or idlis.
|• ||Vegetable Pulao|
Vegetable Pulao is rice based nutritious preparation. It can be tasted alone as well as teamed up with various side dishes.
|• ||Almond Kheer|
Almond kheer is a nutritious sweet dish but diabetic patients should eat it with caution.
Sambhar is a south Indian dish , made of toovar dal.
Idli is a savory cake popular throughout South India.
Rajma is a popular Indian vegetarian dish mainly served with boiled rice and roti. It is very healthy as it is enriched with various vitamins.
|• ||Papad ki Sabzi|
Papad Ki Sabzi is a delicious dish inspired from Rajasthan. It is easy to prepare and can be teamed up with roti, paratha or bread.
Bebinca, also known as bibik or bebinka, is a traditional Goan dessert.
Amul is regarded as a dairy cooperative movement in the Indian subcontinent.
|• ||Vada, Silky Bean Dumplings|
Vada is a popular dish of South India. It is traditionally served along with a main course but it is also tasted as a snack by various parts of Indian.
|• ||Paneer Pakoda|
Paneer Pakoda is crispy tasty fritter and is taken as snacks in India.
Rassagolla is a syrupy dessert which is hugely popular in West Bengal. This delicious dessert can be found in almost all Eastern Indian households and in sweet shops.
Pickles are fundamental in Indian cuisine for awakening the appetite and can range in flavor, textures, and ingredients.
Raita is a very healthy, fresh and extremely delicious dish. It`s a wonderful treat in hot summers.
|• ||Cucumber Thalipeeth|
Cucumber Thalipeeth, one of the delicious Indian snacks, is a filling and nutritious food item. It can be served with butter, tomato chutney or pickle.
Khaja, a sweet dish from the Odhisa kitchen, is served regularly as prasad at the Jagannath Temple of Puri.
Thalipith is a multi-grain mildly spiced pancake popular in Maharashtra.
|• ||Gobhi Pakoda|
Gobhi or cauliflower pakoda is one of the famous Indian snacks. It is simple to cook and tastes good. It goes well with almost anything.
|• ||Moong Badian|
Moong Badian is a tasty Indian snack mostly relished with chutneys.
|• ||Soya Tikki|
Soya Tikki is a popular Indian snack item relished almost all over the country. It is usually served with sweet-tamarind chutney, tomato ketchup or green chutney or North-Indian chilli pickle.
|• ||Cuisine of Haryana|
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Shrikhand is an Indian dessert made of strained yogurt.
Somaras is an Indian beverage made as a part of a sacrificial ritual. Somaras is said to cause hallucinations and therefore the consumption of soma was permitted only during sacrifices.
Kuzhalappam is a traditional snack popular in south Kerala. The snack is crunchy and salty in texture and taste respectively.
|• ||Cuisine of Chattisgarh|
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
|• ||Carrot Halwa|
Carrot halwa is a common sweet dish and is mostly prepared during the winters.
|• ||Importance of Food in Religious Practices of Bengal|
Importance of food in religious practices of Bengal is evident from its use in almost all rites and ceremonies. It is one of the most important aspects of worship, and food offered to the Gods and Goddesses is quite a common religious practice.
Dosa is a popular south Indian dish now consumed in other parts of country and abroad and is available in different varieties.
|• ||Raam Rochak Tarkari|
Raam Rochak Tarkari is an Oriyan dish which is quite popular in the Baripada region.
|• ||Chatu Besara|
Chatu Besara is a vegetable dish loaded with various vitamins and minerals. The recipe is mostly popular in the Odisha state and is usually relished with steamed rice or roti.
|• ||Dry Fruit Sweets|
Dry fruit sweets are modern sweets that are made from cashew nuts, almonds, pista, and dried coconut kernal. They have a long shelf life and are not easily perishable.
|• ||Rice Kheer|
Rice Kheer is a delicious preparation and nutritious at the same time. It is consumed as a single dish and is also served as a side dish with roti.
|• ||Date Kheer|
Date Kheer is a delicious dessert which finds its presence in various celebrations and occasions like Bhai Phonta, Raksha Bandhan, birthday etc. The saffron and cardamom of the date kheer help this preparation to be digested easily.
|• ||Traditional Indian Sweets|
Traditional sweets are made of different ingredients and are specific to various occasions and festivals of India.
|• ||Kala Jamun|
Kala Jamun is a soft-textured and deep-fried dumpling. This delicious sweet is quite popular among the Bengalis during various occasions.
|• ||Dum Aloo|
Dum Aloo is one of the popular dishes of India and is relished with main meals.
|• ||Potoli Pitha|
Potoli Pitha is offered as prasad at the popular Baladev temple in Kendrapara in Odisha.
|• ||Dala Khechidi|
Dala Khechidi is a prasad of the Shri Jagannath temple in Baripada, Odhisa.
|• ||Enduri Pitha|
Enduri pitha, an Oriya dish, is served as a special delicacy during the Prathamastami festival.
|• ||Dahi Bara|
Dahi Bara is a delicious dish that can be served as a snack.
|• ||Saru Chakuli|
Saru Chakuli, made of rice and black gram, is an Oriya recipe that tastes good with coconut chutney.
|• ||Chuda Ghasa|
Chuda Ghasa is generally offered as bhoga during Ganesh Puja and Saraswati Puja in Odisha.
|• ||Pani Kakharu Sakara|
Pani Kakharu Sakara is an Oriya recipe that can be savoured along with the main course meal.
|• ||Sajana Phula Rai|
Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
Santula is an Oriya dish that is considered useful for patients.
|• ||Muga Dalma|
Muga Dalma is an Oriya dish prepared out of moong dal.
Rasabali is an Oriya recipe that has its roots in the Kendrapara region.
|• ||Indian Dry Sweets|
A wide variety of delicious Indian Dry Sweets are prepared in India. These form an important part of the traditions of India where festivals remain incomplete without them.
|• ||Regional Sweets of India|
Regional sweets of India are immensely popular throughout the nation and are made in several techniques.
|• ||Khajur Burfi|
Khajur burfi is a nutritious dessert item served during occasions and celebrations like Diwali, Rakhi, wedding etc.
|• ||Gobhi Ki Sabzi|
Gobhi ki sabzi is a popular Indian vegetable dish which mostly accompanies rice, roti or paratha.
|• ||Matki Chi Usal|
Matki Chi Usal is a nutritious and delicious dish of Maharashtra.
|• ||Pooran Poli|
Pooran Poli is a Maharashtrian recipe usually served with tea or bhaji.
|• ||Soya Masala Wada|
Soya Masala Wada is a snack food item usually relished with coconut chutney, tomato ketchup or curd-based dip.
|• ||Gulab Jamun|
Gulab Jamun is one of the popular desserts of India.
|• ||Chhena Tarkari|
Chhena Tarkari, an Oriya preparation, is prepared from paneer.
|• ||Gatte Ki Sabji|
Gatte Ki Sabzi is a popular Rajasthani Curry recipe.
|• ||Sweet Sannas|
Sweet Sannas are rice based cakes mostly popular in Goa and Mangalorein Karnataka, India.
|• ||Plain puri|
Plain puri is a popular food item in India which can be served with various side dishes like vegetable curries, chutneys, pickle etc.
|• ||Tari Aloo|
Tari aloo is one of the sizzling and tasty Indian vegetable dishes. It is mostly relished with Indian breads.
|• ||Rumali Roti|
Rumali Roti is associated with tehzeeb of Lucknow, the city of Nawabs. It is served with various side dishes in different parts of India.
|• ||Kothambir Vade|
Kothambir Vade also called "Kothimbir Vadi" or spicy pattice is a typical Maharashtrian snack popular in various states of India.
|• ||Moderation in Food|
Moderation in food is necessary for maintaining a sound health and keeping many physical disorders at bay.
|• ||Gatte Ka Pulao|
Gatte Ka Pulao is an authentic Rajasthani recipe. It is usually served with kadhi, chutney or plain curds.
Chumchum is a delicious traditional Bengali sweet.
|• ||Pala Chhatu Bara|
Pala Chhatu Bara is an Oriya dish that can be savoured as a snack
|• ||Gobhi Matar Rasedar|
Gobhi matar rasedar is considered as one of the tasty dishes in India. Traditionally, this mouth watering dish is served with deep-fried bread with spicy stuffing.
|• ||Kancha Kadali Bara|
Kancha kadali bara is an Oriya recipe that can be included in the main course or can be eaten as a snack item.
|• ||Tomato Rice|
Tomato rice dish is one of South Indian style rice preparations. It is served with simple raita/ pachadi, coconut pachadi papads or with potato chips
|• ||Manda Pitha|
Manda Pitha is like a cake routinely prepared and served in Oriya homes.
Savory is an erect pubescent annual herb. The odor is strong, warm and highly aromatic.
|• ||Indian Food Festivals|
Indian Food Festivals have become quite significant for the Indian food industry in contemporary India.
Cakes offered in spectrum delicious stuffs in baked products like biscuits, breads, cakes and rolls.
|• ||Kongunadu Cuisine|
Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu.
|• ||Food for different Varnas|
Food for different Varnas is described in a number of food articles that have been prescribed in accordance to the varied varnas in India.
|• ||Chudwa Mattar ki Tehri|
Chudwa mattar ki tehri is a snack item loaded with nutrition. It is mostly consumed in the Indian states like Uttar Pradesh and Maharashtra.
Boondi is a delicious Indian snack item. It is made in two variations- sweet version and savoury version.
Kalakand is a delicious traditional sweet recipe of India.
Gujiya is an Indian sweet which gains immense popularity during the festival of Holi.
|• ||Dal Makhani|
Dal Makhani is one the exquisite dishes of Punjabi cuisine. It is generally served with roti, rice, naan or chapatis.
|• ||Importance of Food in Indian Culture|
Food in Indian culture has an immense importance.
|• ||Sweets in Buddhist Cuisine|
Sweets in Buddhist Cuisine form a major part of Buddhist food without which the ancient Buddhist cuisine remains incomplete.
|• ||Dal Dhokli|
Dal Dhokli is a delicious Gujarati recipe. It can be consumed as a single dish and can also be paired up with rice.
Khandvi is a Gujarati snack relished with green chutney.
|• ||Ghia Anna|
Ghia Anna is a popular Oriya cuisine from the Puri District.
|• ||Aryan Influence on Indian Food|
Aryan Influence on Indian Food introduced the concept of modern cooking techniques.
Appam is a delicious healthy recipe of South India. It can be served with slightly-sweetened coconut milk and vegetable korma.
|• ||Puran Poli|
Puran Poli is the traditional Maharashtrian sweet dish popular among the people.
|• ||Dahi Bhalla|
Dahi Bhalla is one of the major Punjabi dishes. It is similar to that of South Indian Dahi vada except that it has no hole in it.
Lassi is a traditional Indian Beverage, made by blending yogurt with water, salt, and spices.
|• ||Kutchi Recipe and Beverages|
Kutchi recipes and beverages are usually nutritious and reflect simplicity. The staple food of Kutch is Rotlas made of Bajri (millet) which the local relish with butter milk or `chhas`.
Poha is uncooked rice flakes, which can be easily digested and can be eaten daily with no major side effects.
Pedha is a delicious sweet with soft and crunchy texture. It is served during occasions like Diwali and Rakhi.
|• ||Udupi Cuisine|
Udupi cuisine is one of the prominent cuisines of South India. It is one of the major sections of Mangalorean cuisine and the Cuisine of Karnataka.
|• ||Carrot Cinnamon Muffins|
Carrot Cinnamon Muffins are one of the popular confectionaries of India.
|• ||Mysore Spicy Lentil Broth|
Mysore Spicy Lentil Broth is a spicy and tasty soup which is also taken with pilafs.
|• ||Kheera Dal Shorva|
Kheera Dal Shorva is one of the Indian soups that are often preferred with light meal.
Chapati is a popular food item in India served with various side dishes.
|• ||North Karnataka Cuisine|
The people of North Karnataka have a taste for wheat and jowar rottis.
|• ||Hindu influence on Indian Cuisine|
Hindu influence on Indian Cuisine brought a new concept in Indian food.
|• ||Cheese Corn Balls|
Cheese Corn Balls are delicious snacks that are consumed with tomato ketchup or any chutney.
|• ||Jain Influence on Indian Cuisine|
Jain Influence on Indian Cuisine brought vegetarianism in the country.
|• ||British Influence on Indian Food|
British Influence on Indian Food makes a spicy display. The English brought not only food but also introduced various beverages.
|• ||Kumauni Cuisine|
Kumauni cuisine is the food of the people who live in the Kumaon region of Uttarakhand.
Utthappam is a popular South Indian dish which is quite heavy and made of fresh onions.
|• ||Mula Saaga|
Mula Saaga is an Oriya recipe that is good for health.
Sunnundalu also known as Urad Dal Laddu is a popular sweet dish of India.
|• ||Makki Di Roti|
Makki di roti is a type of bread made form corn flour. It is mostly popular in North India and Punjab province of Pakistan.
|• ||Sarson Ka Saag|
Sarson Ka Saag is a traditional Punjabi dish made of mustard and spices. It is nutritious and delicious.
|• ||Kaju Burfi|
Kaju Barfi is one of the popular desserts in India.
Ghevar is a Rajasthani sweet and is available in various types such as plain, mawa and malai ghevar.
Roti is an ancient Indian Food which is made of wheat flour and come in various types.
|• ||Kashmiri Pulao|
Kashmiri pulao is a sweet recipe where lots of dry fruits and vegetables are added to make it nutritious and taste delicious.
|• ||Kashmiri Dum Aalo|
Kashmiri Dum Aalo is a delicious side dish usually relished with steamed rice, roits, naan or even pulao.
The Indian concept of breads, refer to the staple Indian food like chapati, puri and paratha.
|• ||Madhya Pradesh Recipe|
Madhya Pradesh Recipes are a combination of both sweet and salty flavours. The dishes and the meals are prepared depending on the availability of the seasonal vegetables.
|• ||Historical Influences on Bengal Cuisine|
Historical influences on Bengali cuisine comprises of Nawabs, Mughal, Anglo and other European influences. Bengali food has inherited foreign and South Asian influences.
|• ||Cuisine of Telengana|
Cuisine of Telengana comprises of variety of delicious dishes ranging for vegetarian to non vegetarian. Most of the Telengana food is flavoured by different spices and herbs.
Kulfi is most popular sweet dish made from boiling milk, by adding sugar. It is enjoyed by both children and adults.
Leaves of the plant used principally for flavoring soups stews, cottage cheese, and for seasoning salads.
A moderate sized evergreen tree used extensively in Northern and Eastern India as a spice.
Chervil leaves used both for flavoring salad and as condiment for garnishing some foods.
The dried leaves and flowering tops of the plant constitute what is known as Tarragon .
|• ||Peppermint Leaves|
A hybrid between Mentha spicata and Mentha aquatica is a source of true peppermint oil, extensively used for flavoring.
|• ||Basil Leaves|
An erect glabrous herb considered sacred by the Hindus in India.
The roots, seeds and leaves of lovage are used for flavoring foods
Hyssop is an aromatic, perennial shrub whose Leaves and flower tops constitute the condiment or spice.
|• ||Laurel Leaves|
Llaurel leaves are among the world`s oldest herbs used principally in vinegar pickle.
An aromatic herb of mint family whose flavor is fragrant, spicy, slightly sharp, bitterish and camphoraceous.
Used in `chutney` and is an old popular remedy for relieving stomach complaints and cough and cold.
Contains volatile oil, fixed oil, cellulose, pigment and mineral elements.
The leaves have a characteristic, aromatic odor and slightly pungent taste.
The herb is popular as a flavoring agent and as a spice whose fresh leaves are piquant in salads and in summer drinks.
Onions are used for cooking or as salad, Pungent varieties are used as condiments.
Galangal is the dried rhizome or root of the plant, which grows mainly in the Eastern Himalayas and South West India.
|• ||Sweet Flag or Calamus|
A semi-aquatic perennial herb with a creeping and much branched aromatic rhizome.
|• ||Stone Leek|
This plant belongs to onion and garlic family.It is a hardy perennial but it is grown as an annual or biennial.
Commonly known as Sathi in India, it is a small shrub that grows wild almost all over India.
|• ||Musk Mallow|
A type of perfume extracted from a type of deer those are found in colder region.
|• ||Long Pepper|
Indian long pepper is mostly derived from the wild plants, reported to be cultivated at low elevations.
Clove is the air-dried unopened flower bud obtained from a handsome, medium sized, evergreen, straight trunked tree.
|• ||History of Black Pepper|
Black pepper, often referred to as "black gold", was used as a form of commodity money in ancient India.
|• ||Uses of Black Pepper|
Uses of black pepper is diverse and it is mostly used in medical purposes. Pepper is known as "King of Spices".
Karpoor is well known for its aroma and a part of various religious and social rituals in entire Oriental world.
|• ||Uses of Tamarind|
Tamarind has multifaceted uses throughout India. The uses of Tamarind include culinary usage, medicinal usage, carpentry usage and various other uses.
|• ||Uses of Vanilla|
Uses of Vanilla can be found in various spheres, it has culinary importance as well as medicinal property.
|• ||Greater Cardamom|
Known as the `Queen of Spices, It is one of the valued spices of the world.
|• ||Lesser Cardamom|
Indian cardamom tops in quality with its characteristic flavor or aroma.
|• ||Woodapple Fruit|
Woodapple is an Indian fruit that serves to be of culinary use as well as of medicative values.
|• ||Uses of Nutmeg|
Uses of Nutmeg ranges from medical applications to culinary products, essential oils etc.
|• ||Dabbawala, Mumbai|
The word dabbawala designates a person of Mumbai city who delivers lunch boxes to office workers.
|• ||Sanjeev Kapoor|
Sanjeev Kapoor one of the top chefs in the world is living the dream of making Indian cuisine truly the number one.
|• ||Palak Recipes (Spinach Recipes)|
Palak recipes (spinach recipes) are one of the popular dishes in India. This serves as a perfect vegetarian diet which is both tasty and nutritious.
|• ||Dahi Kadi|
Dahi kadi is a popular dish of Punjab. It is nutritious and can be tasted with various dishes like steamed rice, khichdi etc.
|• ||Dal Bati Churma|
Dal Bati Churma is the most popular item in Rajasthani cuisine.
Modak is a sweet recipe and is very popular in Western and Southern India.
|• ||Mohan Thal|
Mohan Thal is a sweet recipe of Western Indian states like Maharashtra, Gujarat and Goa.
|• ||Rice Payasam|
Rice Payasam is a sweet recipe of South Indian states particularly Andhra Pradesh and Tamil Nadu.
Sondesh is a milk-based Bengali sweet with soft texture.
|• ||Motichoor Laddoo|
Motichoor Laddoo is an Indian dessert which is considered as an auspicious sweet and is served during various festivals.
|• ||Mava Burfi|
Mawa Barfi is an Indian dessert.
|• ||Dry Fruit Kheer|
Dry fruit kheer is a dessert which is prepared by mixing creamy milk with titbits of crunchy, chewy dried fruits and nuts.
|• ||Malai Laddoo|
Malai Laddoo is an Indian dessert with soft texture.
|• ||Cooking Oils|
Cooking Oils play a major part in Indian cooking styles and techniques.
|• ||Food Festivals of India|
Food festivals of India are the various colourful festive events celebrated in various states which portray the regional cuisines of numerous portions of the country in the form of different delicious food items.
|• ||Etiquette and ceremonies for taking food|
In India there are a number of etiquettes and ceremonies designed for before, during and after taking food.
|• ||Rules to maintain Purity of Food & Kitchen|
Some basic rules are needed to be maintained for food and kitchen accessories.
|• ||Seasonal Foods|
In India, the variation in food in accordance to seasons is prevailing.
|• ||History of Indian Spices|
History of Indian spices narrates the tale of spice trading that dates back to the ancient civilisations.
|• ||Tarla Dalal|
Tarla Dalal was a celebrated Indian chef and food journalist whose dexterous capability to create marvellous food dishes won her national and international fame.
|• ||South Indian Recipes|
South Indian Recipes among the Indian State Recipe is cooked in a light and appetizing manner.
|• ||North Indian Recipes|
North Indian Recipes offer wide assortment of food including both vegetarian and non vegetarian.
|• ||East Indian Recipes|
East Indian Recipes mostly spicy and comprise of non vegetarian cooking, it is culmination of salted and sour preparat.
|• ||Awadhi Cuisine|
Awadhi Cuisine comprises of the dishes of Lucknow. The cuisine has both vegetarian and non-vegetarian dishes. Awadh has been influenced by the techniques of Mughal cooking.
|• ||Contraindication of food|
Contraindication of food is a specific situation in which a drug, procedure, or surgery should not be used because it may be harmful to the patient. Ayurveda recommends that a combination of certain foods can affect the digestive system and also lead to slow poisoning.
|• ||Vegetarianism in India|
Vegetarianism in India is mostly governed by cultural and religious history. India ranks first in the adoption of vegetarianism and the people have also explored numerous health benefits bestowed by it.
|• ||Indian Regional Foods|
Indian Regional Foods are the abode of taste fairs which throw light on the food habits and rituals of the Indian mass.
|• ||Indian Festive Foods|
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
|• ||Sweets of Central India|
Sweets of Central India comprise the many varieties of regional sweets of the states located in Central India, with the aide of different techniques.
|• ||Sweets of Eastern India|
Sweets of Eastern India include various types of sweets which are made from unique ingredients.
|• ||Traditional Indian Beverages|
Traditional Indian beverages mark the plethora of an assortment of Indian drinks which are non-alcoholic and able to beat the sultry heat of Indian summer.
|• ||Ayurvedic Vegetable Recipes|
Ayurvedic Vegetable Recipes are not only the perfect destination for healthy food and body but even the mantra for natural diet plan.
|• ||Indian Health Foods|
Indian health foods are innumerable and cater to a large number of health-conscious inhabitants of the country.
|• ||Indian Fried Sweets|
Indian Fried Sweets are one of the most cherished delicacies of the country. Over the years, different regions of India have evolved their own specialities of luscious fried sweets.
|• ||Milk Products of India|
Milk Products of India are greatly relished by the people throughout the country. Various milk products are used to prepare scrumptious dishes.
An essential oil extracted from Rose is added to many food items for flavoring purposes.
|• ||Cuisine of Mysore|
Cuisine of Mysore comprises of distinct dishes and methods/philosophies in cooking.
|• ||Fruit Cultivation in India|
Fruit Cultivation in India is one of the major exporting businesses which contribute significantly to the economy of the country by earning international revenue.
|• ||Benefits of Coriander|
Benefits of coriander amount to an astounding number, enmeshing itself in every field of necessity.
|• ||Benefits of Fenugreek|
Benefits of fenugreek varies from its medicinal as well as culinary usages.
|• ||Benefits of Garlic|
Benefits of garlic are numerous and it is used in various purposes.
|• ||Uses of Curry Leaves|
Uses of Curry Leaves have various ways of solving day to day needs including food processing, health problems and external uses.
|• ||Uses of Ginger|
Uses of ginger include its culinary uses as well as medicinal and its uses in certain therapies.
|• ||Uses of Poppy Seeds|
Uses of poppy seeds are multifarious in scope, also believed to be widely admired in every Indian household.
|• ||Cooking Equipments|
Cooking equipments in Indian cookery are the simple devices with which the magic in taste is created.
|• ||Uses of Turmeric in Ayurveda|
Uses of turmeric in ayurveda finds its usage in formats of paste, dry or raw since pre-historic Vedic times.
|• ||Pyaz Pakoda|
Pyaz Pakoda is widely consumed in almost all parts of India as snacks.
|• ||Indian Cooking Techniques|
Indian Cooking Techniques are a combination of some methods that are required to master.
|• ||History of Turmeric|
History of turmeric has been intimately linked with Indian pre-historic ages, when it was viewed with great awe.
|• ||Aloo Pudina Chat|
Aloo Pudina chat is a delicious snack that is taken with chutney.
|• ||Origin of Anardana|
The origin of Anardana is in Iran but it is extensively cultivated in India, since first century AD.
|• ||Portuguese Influence on Indian Food|
Portuguese influence on Indian Food led to significant changes.
|• ||Popularity of Indian Food|
The style of cooking and the ingredients used increases the Popularity of Indian Food all throughout.
|• ||Greek Influence on Indian Food|
Greek influence on Indian Food has made the Indian cooking style unique.
|• ||Central Indian Cuisine|
The cookery of the Central Indian Cuisine, the cuisine is termed as `Diversity of Cuisine`.
|• ||Muslim Influence on Indian Cuisine|
Muslim Influence on Indian Cuisine brought about a radical change with the variety in cooking.
|• ||Importance of Food in Bengali Culture|
Importance of food in Bengali culture is rather significant as it is intricately interwoven in the social, religious and artistic life of the people. It finds significant use in all these spheres.
|• ||Matar Paneer|
Matar Paneer, a classic North Indian dish, is popular with vegetarians and non-vegetarians alike.
|• ||Customs In Hindu Dietary|
In the planning of Hindu dietary deep customs and tradition can be observed.
|• ||Elements of Curry|
Basic elements of curry in Indian cuisine, comprises three types indispensable of additions.
|• ||Bandh Gobhi Ki Sabzi|
Bandh or Patta Gobhi Sabzi is cooked in various methods in India.
|• ||Indian Cookery|
Indian Cookery includes proper application of Indian spices, methods and techniques that are inherent in India.
|• ||Jharkhand Cuisine|
Jharkhand cuisine comprises of both vegetarian and non-vegetarian dishes. However these dishes have not been commercialized which can be attributed to their low popularity.
|• ||Art of cooking in Ancient India|
Art of cooking in Ancient India describes the style of cooking that was adopted by the Ancient Indian civilizations. Art of cooking in Ancient India went through a lot of change with new discoveries and the passage of time.
|• ||Food in Indus Valley civilization|
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
|• ||Benefits of Cumin|
Benefits of Cumin are recognised since antiquity; it acquires certain healing properties that are used in Ayurvedic med.
Dill seeds are used as a condiment in soups, salads, processed meats etc.
|• ||Food in Epic Period|
Food in Epic period is largely included in Mahabharata and Manusmriti. While it represents the Ancient Indian tradition of cooking, at large it defines Indian culture which was depicted in various epic literatures.
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Maize is one of the major Indian food crops. With a rise in the demand of the recent era the production of maize as a food crop is also increasing.
Millets like Jowar, Bajra and Ragi comprise a major food source in India and the country is the largest producer of the coarse grains.
Oilseeds are produced in huge quantity in India. The principal oilseeds in India include groundnuts, rapeseeds and mustard seeds.
Pulse is considered as an important food crop in India and the country is the largest producer, as well as the consumer of pulses.
|• ||Use of Spices in Ancient India|
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
|• ||Beverages in Mauryan Empire|
Beverages in Mauryan Empire included intoxicating drinks as well as types of fruit juices, syrups and buttermilk. Liquors and beverages played a major role in Mauryan Empire which is visible in the writings of Kautilya in Arthashastra.
|• ||Horse Raddish|
Horseradish is a near relative of turnip, cabbage and mustard. It is one of the oldest condiments.
|• ||Uses of Turmeric in Cosmetics|
Uses of turmeric in cosmetics have truly benefited women to reduce their daily woes of beauty and caring regimen.
|• ||Benefits of Cinnamon|
Benefits of Cinnamon are innumerable in number and cures several ailments without bringing about any adversary effects.
|• ||History of Cinnamon|
History of Cinnamon in India states this spice to be first introduced in India through trade with Dutch traders.
|• ||Uses of Caraway|
Uses of Caraway are numerous, the seeds, leaves and roots of the plant have medicinal, commercial and culinary value.
|• ||Benefits of Anardana|
The rich health benefits of Anardana help in curing several diseases.
|• ||Modern Era in Indian Food|
Modern Era in Indian Food is a combination of different cuisines, their influences is reflected all throughout.
|• ||Ahara Rasa|
The nutrition that the human body assimilates through the ingestion of food is turned into blood.
|• ||Regional variation in Food|
The regional variation in food further made Indian food lot tastier.
|• ||Food and drinks of the 16th century India|
In the writings of the Hindi poets, the food habits of the 16th century India are ideally illustrated.
|• ||Food Articles for Different stages of life|
There are different types of food article prescribed for different stages of life.
|• ||Food and divinity in Man|
The purity of food is required in realizing the divinity of man.
|• ||Chinese Influence on Indian Food|
Chinese cuisine is the most favourite cuisine among Indian people developed by the small Chinese community of Kolkata.
|• ||False Coriander|
It grows actively with profuse branching and a moderate creeping habit during rainy season.
|• ||Jangli Darchini|
Derived from the Arabian term Dar-al-chini which means wood (or bark) of China.
The plants are basically large shrubs having beautiful flowers resembling rose but without aroma.
The plant is a wild grown creeper found almost all over India, belonging to pepper family.
A creeper mostly grows on another large tree.Its dry fruits are sold in the market as Kababchini.
|• ||Juniper fruit|
It is an evergreen shrub having a gin like aroma and a sweet terebinthinate taste with a somewhat bitter after taste.
|• ||Star Anise|
It is of Chinese origin and Indians know the use of this spice upto limited extent.
Smaller in size having dark green foliage with less developed stalks and swollen roots.
Aniseed has a characteristic agreeable odor and a pleasant aromatic taste.
The plant is a biennial or perennial, aromatic, stout, glabrous herb.
Mustard is known both as oil seed as well as spice.It consists of over 150 species of annual or biennial herbs.