Maharashtrian Food
Maharashtrian (or Marathi) cuisine encompasses the cooking styles, traditions and recipes associated with the cuisine of the Marathi people from the state of Maharashtra in India. It has distinctive attributes of its own, but also shares much with the wider Indian cuisine. Maharashtrian cuisine covers a range from having mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India. Meat has traditionally been used quite sparsely or only by the well off until recently because of economic conditions and culture. The urban population of Maharashtra in metropolitan cities such as Mumbai, Pune and others have been open to influence of recipes from other parts of India and abroad. For example, the Udupi dishes idli and dosa as well as Chinese and Western dishes are quite popular in home cooking and in restaurants.Maharashtrian dishes are one of the most tempting and lip smacking delicacies that are full of flavors and spices. Maharashtrian cuisine is well known for its food ranging from being mild to very spicy dishes. Ingredients like wheat, rice, jowar, bajra, lentils, vegetables and fruits form important components of a Maharastrian style meal. By regions, the popular cities in Maharashtra are Mumbai, Konkan, Southern Maharashtra, Vidarbha, Pune, Kolhapur, Aurangabad, Nagpur and Solapur. This state is beautifully merged with the touch of coastal and central plateau tastes as it stretches from the rocky rain drenched Western ghats to the north
Maharashtrian (or Marathi) cuisine encompasses the cooking styles, traditions and recipes associated with the cuisine of the Marathi people from the state of Maharashtra in India. It has distinctive attributes of its own, but also shares much with the wider Indian cuisine. Maharashtrian cuisine covers a range from having mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India. Meat has traditionally been used quite sparsely or only by the well off until recently because of economic conditions and culture. The urban population of Maharashtra in metropolitan cities such as Mumbai, Pune and others have been open to influence of recipes from other parts of India and abroad. For example, the Udupi dishes idli and dosa as well as Chinese and Western dishes are quite popular in home cooking and in restaurants.Maharashtrian dishes are one of the most tempting and lip smacking delicacies that are full of flavors and spices. Maharashtrian cuisine is well known for its food ranging from being mild to very spicy dishes. Ingredients like wheat, rice, jowar, bajra, lentils, vegetables and fruits form important components of a Maharastrian style meal. By regions, the popular cities in Maharashtra are Mumbai, Konkan, Southern Maharashtra, Vidarbha, Pune, Kolhapur, Aurangabad, Nagpur and Solapur. This state is beautifully merged with the touch of coastal and central plateau tastes as it stretches from the rocky rain drenched Western ghats to the north
central parts of Deccan plateau. Jowar ki roti, Bhakri, type of flat breads form the staple dishes along with lentils and a wide range of bhaajis (vegetarian and non-vegetarian curries) include a simple Maharashtrian diet.There is a wide range of appetizing and yummy snacks prepared that includes Vada Pav, Misal Pav, Pohey, Kothimbir vadi, Thalipeeth etc. A traditional and scrumptious Maharashtrian meal is served on a plate called the ‘Thali’ where each food item served has a specific place in the thali. Generally the bhaaji or curries are served on the right side while the chutney, koshimbir are served at the left. The papad is placed below the koshimbir with the rice and poli served at the bottom of the circle close to the diner’s hand. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. Maharashtrian food gets wonderfully strong aroma of spices from their freshly ground spice mix popularly known as Goda masala (black Maharashtrian masala) and the use of garlic and ginger in abundance.
Punjabi Food
Punjab is a northern state of India and is very popular for its rich food.Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ghee. Punjabi dishes is simple, healthy and yet has its own fascination.The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India.
There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes.This includes wood-fired and masonry ovens.In the past many people employed wood-burning stoves.But this method is dying out.One derivation from this type of cooking is the tandoori style of cooking commonly known as tandoor.In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level.This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.In rural Punjab, it is common to have communal tandoors, which are also called Kath tadoors in Punjabi.
Punjab is a major producer of wheat, rice and dairy products.These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India.Therefore, dairy products form an important component of Punjabi diet.
Punjab is a northern state of India and is very popular for its rich food.Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ghee. Punjabi dishes is simple, healthy and yet has its own fascination.The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India.
There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes.This includes wood-fired and masonry ovens.In the past many people employed wood-burning stoves.But this method is dying out.One derivation from this type of cooking is the tandoori style of cooking commonly known as tandoor.In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level.This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.In rural Punjab, it is common to have communal tandoors, which are also called Kath tadoors in Punjabi.
Punjab is a major producer of wheat, rice and dairy products.These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India.Therefore, dairy products form an important component of Punjabi diet.
Rajasthani Food
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.Food that could last for several days and could be eaten without heating was preferred.Scarcity of water and fresh green vegetables have all had their effect on the cooking.It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.More than 70% of Rajasthan is vegetarian, which makes it the most vegetarian state in India.Rajasthan is also influenced by the Rajputs who were predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas.
Rajasthan, the land of Maharajas, is famous for its rich culture.But what makes the state distinctive and popular is its cuisine.Rajasthanis love their food and it is evident in their preparations.Dal Bati Churma and Laal Maas are the most famous dishes from the state.Every food enthusiast must have tasted them at least once.Your trip to Rajasthan is incomplete if you haven't experienced their scrumptious dishes.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.Food that could last for several days and could be eaten without heating was preferred.Scarcity of water and fresh green vegetables have all had their effect on the cooking.It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.More than 70% of Rajasthan is vegetarian, which makes it the most vegetarian state in India.Rajasthan is also influenced by the Rajputs who were predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas.
Rajasthan, the land of Maharajas, is famous for its rich culture.But what makes the state distinctive and popular is its cuisine.Rajasthanis love their food and it is evident in their preparations.Dal Bati Churma and Laal Maas are the most famous dishes from the state.Every food enthusiast must have tasted them at least once.Your trip to Rajasthan is incomplete if you haven't experienced their scrumptious dishes.
South Indian Food
The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams. South Indian dishes are not just delicious, but also very easily digestible. The best part is that South Indians do not use much of oil for cooking their meals.South Indian chutneys are well liked by people. Infact, chutney, especially the one made from coconut, is the major attraction for many people to visit a restaurant that specializes in South Indian cuisine. The main ingredients for preparing varied chutneys are coconut, peanuts, dal, tamarind, fenugreek seeds, and cilantro. Dals cooked in the South Indian style are also quite different from that of North Indian preparation. They are more soupy in comparison to the dals cooked in the North Indian style.The cuisine of South India is hotter than the North Indian cuisine. South Indians do not make much use of garam Masala and other dried spices. However, turmeric, black pepper and cardamom are an exception. For the cuisine of South India, it can be said that it is a perfect blend of flavor, color and taste and also takes care of the nutritional balance. Even, the visual appeal of the South Indian dishes is quite alluring. South Indians usually prefer drinking coffee after having their meals. Well, coffee has become a popular beverage in the entire country. Coconut milk is also quite common in South India.
The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams. South Indian dishes are not just delicious, but also very easily digestible. The best part is that South Indians do not use much of oil for cooking their meals.South Indian chutneys are well liked by people. Infact, chutney, especially the one made from coconut, is the major attraction for many people to visit a restaurant that specializes in South Indian cuisine. The main ingredients for preparing varied chutneys are coconut, peanuts, dal, tamarind, fenugreek seeds, and cilantro. Dals cooked in the South Indian style are also quite different from that of North Indian preparation. They are more soupy in comparison to the dals cooked in the North Indian style.The cuisine of South India is hotter than the North Indian cuisine. South Indians do not make much use of garam Masala and other dried spices. However, turmeric, black pepper and cardamom are an exception. For the cuisine of South India, it can be said that it is a perfect blend of flavor, color and taste and also takes care of the nutritional balance. Even, the visual appeal of the South Indian dishes is quite alluring. South Indians usually prefer drinking coffee after having their meals. Well, coffee has become a popular beverage in the entire country. Coconut milk is also quite common in South India.
