The finest of india’s cuisines is as rich and diverse as it’s civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, colour, texture and appearance of the same delicacy changes from state to state.
The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words ‘Atithi Devo Bhava’ or ‘the guest is truly your god’ are a dicturn of hospitality in India. Indians believe that they are honoured if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share this meagre food with guest. And of particular importance is the Indian woman’s pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests invited or uninvited.
Food customarily forms the crowning part of most festivities and celebrations. Whatever the
1.Kashmiri
Kashmiri cuisine is essentially meat-based. Lamb, goat’s meat and chicken form the basis of many a famous dish. It is flavoured delicately with saffron and Kashmiri chillies which are not too spicy but impart a rich red colour to the food.
The abundance of dry fruit like walnuts, dried dates, and apricots also inspire the Kashmiri connoisseur to use them lavishly in puddings, curries and snacks. Cottage cheese or chaman as it is called, is also a popular accompaniment to many meats and vegetables. Fresh water fish like trout found in the numerous fresh water streams flowing down from the Himalayas is also a delicacy.
Food is generally followed by a generous serving of fresh fruits like strawberries, plums, cherries and apples which grow here and not all over India due to the cool climate.
2. Punjabi:
Punjabi people are robust people with robust appetites and their food is like the Punjabis themselves, simple, sizeable and hearty with no unnecessary frills or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of the most popular cuisines throughout the world. Huge earthen ovens are half buried in the ground and heated with a coal fire lit below it. Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this novel oven and the results are absolutely scrumptious!
Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in ths cooking since it had a lot of pure ghee and butters. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked. Nans and parathas, rotis made of maize flour and typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti. The naan and the laccha parathas, all cooked in the tandoor.
Winter, in Punjab, brings in the season of the famous maki ki roti (maize fore bread) and sarson ka saag (mustard leaf gravy). No meal is complete without a serving of lassi ( sweet or salted drink made with curd) or fresh curd and white butter which is consumed in large quantities. The other popular dishes, which belong exclusively to Panjab, are ma ki dal, rajma (kidney baans)…
3. Mumbai:
Every foodista’s paradise, Aamchi Mumbai! Dig into the best Bombil Fry, Sandwiches, falooda, Frankies, the yummy Modaks and a delectable spread of sea food. Who can ignore the bhel puri and sev puri, which have come to be a fact of Mumbai itself! Gujarat, Maharastrian and Parsee influence couple up to rock every foodie’s world here. Enjoy the food as it comes and have a lot of fun.
4.Delhi:
This one is an absolute stunner. Be it Nahari or Haleem during Ramadan, be it the rich, succulent kababs and parathas in Old Delhi, be it the awesome Chole Bhature, or simply the golgappas, Delhi has something for every food lover. Having been home to people from all walks of life, Delhi stands in a class of it’s own – local food-wise! We assure you, you’ll run out of money AND space in your stomach if you get to exploring Delhi food in its entirety!
5.Banaras:
Be it the sumptuous spread of various kinds of chaat, the ghee-dripping baati or the foamy, creamy goodness of the malaiyo, Banaras has something to delight every foodista! The Malaiyo, a winter speciality of Banaras, is prepared by leaving flavoured milk out for being tempered by the morning dew. Chowk, Godowlia, is your destination for this rich, Subah-e-Banaras experience. For the non-veg enthusiast out there, do not miss the Chicken Tikka and Achari Murgh at Hotel Lallan, Madanpura. The steamy, buttery delight of the cola-roasted meat is an affair to remember.
6.Hyderabad:
Hyderabadi cuisine is an amalgamation of Mughlai, Turkish and Arabic cooking styles garnished with touches of Telugu and Marathawada cuisines. Needless to say, this is a cuisine that has many layers to it. Try the several types of Biryani that the Telangana Capital has to offer, especially the Kachhe Gosht ki Biryani. Among other delicacies are the Haleem, Paaya, Hyderabadi Marag, etc. The sweetmeats from the land of food are a delight as well. You’re sure to come back from Hyderabad after having gained a kilo or two!
7.Rajasthan:
The state of colours, and the state of food-love! Bite into the most succulent of dishes like daal-baati choorma, various styles of cooking the yummy gatte, laal maas or kadhi or the honest-to-god, awesome sweet offerings like Balushahi, Ghevar and Gujia. Food is an important part of Rajasthan and that gives us even more reason to love it so!
8.Sikkim:
Momo lovers, unite and travel to Sikkim for the most amazing, breathtaking, supple momos, straight from Heaven. Althouth found in almost every corner of the country now, the North-East still holds the bragging rights to this one. The vegetable or minced meat-filled dumplings are served with a clear soup and a tangy hot sauce which will take your winter pangs away! Thukpa (Noodle soup with meat, eggs or vegetables) and Phagshapa (Pork fat stewed with vegetables) are other darling dishes to be gorged upon when one is at Sikkim.
9.Pondicherry:
A French colony in more than just the name, French cuisine lies at the heart of Pondicherry. Amazing South Indian as well as French cuisine mark the food goodness of this beautiful town. Food in the Auroville Cafeteria is simple, yet salivatingly good, so make sure you give it a try!
10.Amritsar:
If there is one thing that Amritsar is known for after the Golden temple, it has to be the generous helping of flavour and richness it has on its menu. One just doesn’t leave the city without sitting for a langar, eating at Bharawan da Dhabha and tossing away even the idea of owning a diet plan.
11.Malabar, Kerala:
For lovers of an all-rounder cuisine style, Malabar is your dugout. From appam to Beef Kurumulakittathu to awesome duck preparations to different rice delecacies, Malabar has something for every food lover. Eat, eat and eat! Also, have a date with the special Kerala coffee when you’re there. That’s an affair you’ll truly remember.
12. Darjeeling:
13.Goa:
Goa is one of those places that you visit for the whole package. Goan cuisine is awesome for many, many reasons. This one is essentially, a seafood-based cuisine that’ll leave you smelling your fingers for days after for the rich intensity of the flavors used. Coconut milk, tamarind and chilli get together to give you an experience you’ll remember until you are old and reminisce about the times you’ve been thankful for dear life. Seafood lovers may find a delectable spread of prawns, mussels, crabs, lobsters, mackerel, tuna and salmon to pamper those taste buds. Vindaloo and prawn curry are our recommendations when you want to embark upon a Goan food journey.
14.Gujarat:
If there’s some place in the country that makes tha best vegan food out of things other than our precious green veggies, it is Gujarat. Dhoklas, Khakhras, Khandwis, Theplas and ghughra are our mantra of inner peace and contentment. Food is the most important part of a Gujarati household, and we’re thankful for that!
15.Himachal Pradesh:
Himachali food is governed by rich, aromatic herbs and spices, abundant roti eating and some amazing dishes that will totally blow you away. Red meat is a big chunk of the food pie chart here. Some dishes to try out are Madra, Pateek and Chouck. Madra takes the cake, having been prepared with chickpeas, yoghurt, coconut and almonds. It’s cooked for hours to achieve the perfect consistency and aromatic taste. Make sure you try this one when you’re in Himachal!
