July 24, 2017

Top 10 Cuisines of India

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TOP 10 CUISINES OF INDIA

Top 10 Cuisines of India

TOP 10 INDIAN CUISINES

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Indian cuisine is characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse Indian subcontinent.Here is a list of the Top 10 Indian Cuisines which are a must try in India :

  • Pani Puri
  • Pani Puri
    The golgappa, also known as panipuri (paanipuri or paanipoori) or puchka or gupchup is a popular street snack in almost every part of India. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. While many regions in India have their own variations of the panipuri, the most famous ones are from Uttar Pradesh, sometimes filled with boiled potatoes.It is small enough to fit completely in one’s mouth.

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  • Masala Dosa
  • Masala Dosa
    The dosa is a fermented crepe made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosai is a day to day diet for people in present day Tamil Nadu, Andhra, Karnataka and to some extent Kerala also.There are various ways of transliterating dosa: dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi.The Masala Dosa is stuffed with a mixture of mashed potatoes with onion and other ingredients.

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  • Chole Bhature
  • Chole Bhature
    Chole bhature is a combination of Chole (spicy chick peas) or Chhole and fried breads called Bhatoora (made of maida flour) or Bhatura.It is mainly eaten in North India and along with chole seems to be have originated in Punjab.It is a street food sold by vendors,and is commonly eaten for breakfast. Chole bhature are very popular in major urban cities.It is a heavy breakfast which is generally accompanied with lassi. Chole bhature are served with onions and pickle. This dish is very popular among students at various campuses across India.

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  • Pav Bhaji
  • Pav Bhaji
    Pav bhaji (also transliterated as pao bhaji and pau bhaji) is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai & Pune.Pav in Marathi means bread and Bhaji is a term for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates.

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  • Dal Baati
  • Dal Baati
    Dal Baati, popular name for a preparation comprising Dal and Baati, is a very well known dish of Malwa region in Madhya Pradesh state in India.
    Dal is basically prepared from tuvaar dal. Tuvaar dal is first boiled in pressure cooker and after that it is prepared for the tadka.Baati is basically a hard bread made up of wheat powder commonly known as aata.Dal Bafla is a variation of Dal Baati, where the normal Baati is replaced by the Bafla, a softer version of it.

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  • Palak Paneer
  • Palak Paneer
    Palak paneer is an Indian dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. The difference between palak paneer and saag paneer may also be, in some cases, consistency. Palak paneer may be more watery in comparison to saag paneer.Palak paneer may be accompanied by lassi, a Punjabi sweet milk drink. Dhaba restaurants specialise in palak paneer.

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  • Dhokla
  • Dhokla
    Dhokla or ‘Khummun’ is a snack from the Indian state of Gujarat made with a fermented batter of chickpeas. A dhokla is a deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time.Dhokla is a Gujarati specialty. It’s made of a batter that steams to a moist cornbread texture, and then is tempered with a little flavored oil. Dhokla is always served with fresh chutney, sometimes as a snack, sometimes to accompany a meal.

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  • Macher Jhol
  • Macher Jhol
    Macher Jhol is a traditional Bengali recipe. Macher Jhol is one of the most preferred dishes of people living in West Bengal, India. Macher Jhol or Machchi Jhol is usuallyy eaten with rice. Macher Jhol is quite easy to prepare.The Bengalis are great food lovers and take pride in their cuisine.Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is the general recipe and is one of the must try foods of India.

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  • Rajma Chawal
  • Rajma Chawal
    Rajma is a popular North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices and usually served with rice. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.
    This dish is prepared by soaking beans in water overnight before they get boiled in a pressure cooker. Curry spices are generally cooked beforehand and then added at a later time.Rajma Chawal (Rice) is very popular in northern India.

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  • Kheer
  • Kheer
    Kheer is a traditional South Asian sweet dish, made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron, pistachios or almonds. It is typically served during a meal or also consumed alone as a stand alone savory.Kheer is also made in variants that use vermicelli as a base instead of grains.It is an essential dish in many Hindu and Muslim feasts and celebrations.It is also known as Payasam, Payas or Payasa.

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