Different Taste Of India's Different Part’s Cuisine

By Author: Patel Krupa
Total Articles: 1
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As per the ratio India is the 3rd superpower of the world. India has 29 states and 6 union territories. India is a most tolerant country of the world. That’s why India is the example of best religious tolerance country. Base on one ratio in India number of religion is 100 and more than 100 languages. Different state has its different languages and cuisines.
Let’s start for journey of different parts with their cuisine:
Western india
In western india there are different cuisine. Just like Gujarati cuisine, Marathi cuisine, Rajasthani cuisine etc…
Gujarati cuisine is food of Gujarati. There are most of people in Gujarat are vegetarian like Jain, Vaishanav, Swaminarayan etc. Taste of Guajarati food is little spice and mild. There are no of varieties in Guajarati food.
Generally in gujarati people prefers in breakfast handvo, dhokla, khaman, handvi, fafda. In lunch and dinner they prefers full thali like Sabji, roti dal bhat sweet farsan, as per my knowledge this each variety has more than one sub variety. Some cuisine like “adadiya” and “methi na ladoo” , “methipak” are seasonal ...
... which is made in winter for healthy life. They have even different items in farsan for festivals some of them are”chakli”, “chorafali”, “mathiya”, “bhakharvadi” etc. Some combinatinal food like “fafda-jalebi”, “undhiyu-jalebi” are food for special event dashera and utrayan. So let’s try gujarati dishes.
North Indian cuisine
In north India there is different cuisine. Just like Awadhi cuisine, Bihari cuisine, Bhojpuri cuisine, Kumauni cuisine, Cuisine of Kashmir, Mughlai cuisine, Punjabi cuisine, Rajasthani cuisine, Cuisine of Uttar Pradesh etc…
Bhojpuri cuisine is a part of North Indian cuisine and a style of food preparation common amongst the Bhojpuri people living in Bhojpuri region of Bihar and Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the rural folk burn up a lot of calories in the fields. Bhojpuri people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities.
South Indian cuisine
The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. People also consume Rag in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra and jowar, while the Telangana state uses more jowar and bajra Consumption of rice is more common among certain Brahmin communities.