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Focus Kitchen - Indian Cuisine - Part I

As promised, here are some brief descriptions of information different regional cuisines of India. Included in this article are the following regions: Awadhi, Mughal, Bengal, Rajasthan, Konkani, Udupi, Malabari, and Punjabi.

These regions may be using almost the same ingredients as those found in the regions neighbors, but can still appreciate their differences.

Awadhi Cuisine

Cooking methods and techniques Awadhi used in cooking is similar to those used in Central Asia and northern India. It is also highly influenced by the Middle East. Although vegetarian are very common in Indian cuisine, Awadhi cuisine is composed of two - vegetarian and non-vegetarian.

Awadhi classic dishes:

Paneer Aloo Pops

Badam Halwa

Chicken Korma

Gulab Jamun

Kurmura Ladoo

Ingredients used in the kitchen Awadhi

Grains: Rice, wheat

Nuts and seeds: ground walnuts

Herbs and spices (fresh and dried), cardamom, saffron

Dairy: Paneer (cheese) yogurt

Vegetables: peas, turnips, onions

Fruits: Mango

Meats: lamb, mutton, partridge, quail, chicken

Fish: Carp

Seafood: Shrimp

Mughlai Cuisine

Mughal cuisine is strongly influenced by the cooking methods and techniques of South Asia, especially the Mughal empire. Another external influence that lent flavors and cooking styles of the Moghul cuisine is the cuisine of central Asia, particularly Persian and Turkish cuisine. The flavors range from mild the dishes very spicy, with a very distinctive aroma and flavor.

Classic dishes from Mughlai

Mughlai Chhicken

Biryani Badshahi

Kababs Mughlai Murg

Keema Matar

Shahi Chicken Korma

Ingredients Used in Mughlai cuisine

Cereals: Rice

Herbs and spices (fresh and dried) cilantro, chile powder, turmeric

Condiments, oils: coconut oil

Dairy: Paneer or cheese, yogurt

Vegetables: Potatoes carrots, beans, peas, cauliflower, garlic

Fruits: title = "Tomato"> tomato, banana

Meats: chicken, lamb

Fish: Pomfret

Seafood: Crab

Bengali Cuisine

Bengali cuisine is a cuisine that originated in the Bengal region, which can be found in the eastern South Asia. The main ingredients used in this region are fish and rice and lentils. This cuisine is famous for its subtle flavor, but also dishes may be fire. The cuisine of Bengal is also known for its desserts.

Classic dishes of Bengali

Macher Jhola

Chingri Malai Curry Machha

Tel Koi

Charchari

Ilish Bhapa

Ingredients used in Bengali cuisine

Cereals: Rice

And pulse legumes: Lentils

Herbs and spices (Fresh and dried): coriander, fenugreek, anise, black cumin

Condiments, oils, mustard oil, groundnut oil

Dairy: Milk, yogurt

Vegetables: red onion, eggplant, beans, okra

Fruits: lemons, lemon, banana, watermelon, pumpkin

Meats: chicken, lamb, goat

Fish: Carp climbing perch, catfish, fish hilsa

Fish and seafood: shrimp, crawfish, crayfish

Rajasthani Cuisine

The Rajasthani cuisine is heavily influenced by how the war and the lives of people living in this arid region, the Rajput and Brahmin. This kitchen is also formed by what is available in the arid, so it is not surprising dishes that could last more than a few days preferably those that do not require heating. The one thing I could say the Rajasthani cuisine is that food is made difficult for people difficult.

Classic dishes of Rajasthani

Sukhdi

Moranga Ki Sabji

Ro Saanth Achaan

Laal Maans

Rabori Ki Sabji

Ingredients used in Rajasthani cuisine

Grains: Rice, wheat

Nuts and seeds: almonds, pistachios, nutmeg

Herbs and spices (fresh and dried): Cardamom saffron, coriander, turmeric

Condiments, oils, mustard oil

Dairy: milk, yogurt

Vegetables: potatoes, onions, squash

Fruits: Mango

Meat: Lamb, chicken

Fish: Various

Konkani Kitchen

If there is one thing you could say Konkani is the kitchen is one of the most delicious cuisines from all over India. The kitchen makes use of ingredients not normally see in other Indian regional cuisines. Neither is striking in the Konkani seafood dishes, including a variety of fish. They are also known for its salads and desserts.

Classical Konkani dishes

Batata Phovu

Bhajji Tendli

Paayas Garadudde

Moog Daalitoi

Enagaayi

Ingredients Used in Konkani cuisine

Cereals: Rice

Nuts and seeds: fennel seeds

Herbs and spices (fresh and dried): cilantro, pepper, cumin, cardamom, ginger, garlic, turmeric

Condiments, oils: peanut oil

Vegetables: potatoes, beans, carrots, peas, onions, cabbage, eggplant

Fruits: Coconut, mango, tamarind,

Meats: chicken, beef, pork, lamb

Fish: Several

Fish and Shellfish: Shrimp

Udupi Cuisine

Udupi cuisine came from the southern India. This regional Indian cuisine consists mainly of grains and beans, and the kitchen is made up of fruits and vegetables. Udupi cuisine adheres firmly the Vedic tradition, so it is not surprising that the dishes are mostly vegetarian dishes. No meat in the kitchen there Udupi or seafood. This kitchen also do not use onions or garlic.

Classic dishes of Udupi

Kosambari

Mangalore Bajji

Uddinahittu

Appa KadubuPelakai

Sajjige and Bajilan

Ingredients used in Udupi cuisine

Cereals: Rice

Legumes: Lentils

Herbs and spices (fresh and dried): Chile, curry

Condiments, oils: coconut oil

Vegetables: pumpkin, peas, beans

Fruit: Jackfruit, banana, pumpkin, coconut, mango

Meat: None

Fish: None

Seafood: None

Malabari Kitchen

One thing that does stand out is cooking your pancakes Malabari. It is also known for its cakes steamed rice that have been made from beaten rice. Overall, the taste and flavor of cooking Malabari usually mild. The ingredients are lightly cooked to release too slowly flavors. Malabari The kitchen was also influenced by traders who passed through the region, as well as the rules governing the region.

Dishes Malabari classic

Appam

Porotto Kothu

Malabari fish curry

Prawns Biryani

Uttapam

Ingredients used in the kitchen Malabari

Cereals: Rice

Nuts and seeds: pepper, mustard seeds, cashew nuts, fennel seeds

Herbs and spices (fresh and dried): Turmeric, ginger, cardamom, curry, coriander, chile powder

Condiments, oils: coconut oil

Vegetables: Potatoes, spinach, onion, carrot

Fruits: coconut, pineapple, title = "tomato"> tomato

Meats: chicken, lamb, mutton

Fish: cod, whitefish,

Fish and shellfish: Prawns

Punjabi Cuisine

Punjab's cuisine originated in the Punjab region of India, located in the portion the northwest and the eastern part of Pakistan. The cuisine of the Punjab are not usually completely vegetarian or vegetarian dishes. The dishes use a generous amount of butter or desi ghee and copious amounts of cream and butter, and dishes also use lots of spices. The Punjabi cuisine is one of the most popular regional Indian cuisine in the world.

Punjabi classic dishes

Aloo Chaat

Aloo GOBHI

Chicken Tikka Masala

Bhature

Khast Roti Kulcha

Ingredients used in Punjabi cuisine

Grains: Rice, wheat

Legumes: Lentils

Nuts and seeds: fenugreek seeds, mustard seeds, fennel seeds, almonds

Herbs and spices (fresh and dried) cumin, chile powder, mint, turmeric, saffron

Condiments, Oils Mustard oil

Dairy: milk, yogurt, cream

Vegetables: onion, spinach, potato, peas

Fruits: pineapple, apple, pear, tomato, lemon, mango

Meats: chicken, lamb, beef

Fish: Freshwater fish Several

Seafood: Shrimp

Next week we continue our culinary journey through the wonderful cuisine that India has to offer.

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