ब्रेकफास्ट में चटनी खाने के हैं बड़े फायदे

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North Indian Food

Kashmiri cuisine has evolved over hundreds of years, and strongly represents several influences such as Central Asian, Persia, and the North Indian plains. The most notable ingredient in Kashmir cuisine is mutton (lamb), of which there are over 30 dishes.Wazwan, a multi-course meal in Kashmiri cuisine and a matterof pride in Kashmiri culture and identity, includes dishes that are meat-based (lamb, chicken, fish). Punjabi cuisine, on the other hand, can be non-vegetarian or completely vegetarian. Some favourites include stuffed paranthas and dairy products (especially paneer- Indian cottage cheese), Mah Di Dal (lentil) and Sasron Da Saag (mustard leaves). Tandoori food is a Punjabi speciality. Uttar Pradesh has also been greatly influenced by Mughal (Mughlai cuisine) cooking techniques which is very popular worldwide. The Samosa and Pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region.

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South Indian Food

Food from Andhra Pradesh is known for its heavy use of spices and chillies. Telugu cuisine has evolved separately from Hyderabadi cuisine, the most famous of which is theHyderabadi biryani, a mixture of rice, yoghurt, onions, meat and spices. In Karnataka, Masala Dosa, Rave Idli, and Maddur Vade are popular whilethe Coorg district is famous for spicy pork curries and coastal Karnataka has seafood specialities. Kerala cuisine has a multitude of dishes prepared using fish, poultry and meat. Kerala also has a variety of breakfast dishes like Appam, Idiyappam, Puttu, and Pathiri.The cuisine of the union territory of Puducherry, a French settlement for centuries, has an innovative French and Indo style. Tamil food is characterised by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices. Sambhar (lentils cooked with vegetables) and VathalKuzhambu are popular curries, eaten with plain or mixed rice while Idli, Dosa, Uthappam and Pongal are popular breakfasts. A distinct form of cuisine in Tamil Nadu comes from the Chettinadu area famous for its use of meat marinated in spices.

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East India Food

With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectionaries and desserts, and use of panchphoran (or five spices - fenugreek, Nigella seed, cumin seed, radhuni and fennel seed in equal parts). Bengalis prepare fish in innumerable ways – steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard-based or thickened with poppyseeds. Oriya cuisine is similar to that from Bengal.Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas.Dairy products, such as yoghurt, buttermilk, butter, ghee (clarified butter), and lassi, are consumed in Bihar throughout the year. The traditionalpoha (flattened rice) with yoghurt and sugar is popular. Bihar is famous for Sattuparanthas, which are paranthas stuffed with fried chickpea flour, Chokha(spicy mashed potatoes).

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West India Food

Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies and use of Kokum is a distinct feature. Goan cuisine is mostly seafood based and incorporates several Portuguese influences. Well known dishes include Pork Vindaloo and the Xacuti style of cooking.Maharashtrian cuisine covers a range from mild to very spicy dishes. Popular dishes include puranpoli, ukdichemodak and batatawada. Coastal Maharashtra, loosely called the Konkan, boasts of its own Konkani cuisine, while the interior – the Vidarbha area -- has its own distinctive cuisine known as the Varadi cuisine. Gujarati cuisine is primarily vegetarian and dhokla is indisputably the most popular snack. The typical Gujarati Thali consists of roti (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet).

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North-East Food

In Assam, boiled rice served with Tengamach (sour fish) and Khar ( alkaline) is a popular item on the menu. Boiled rice cakes wrapped in leaves is a favourite snack in Arunachal Pradesh as is thukpa, a noodle soup, favourite of the Monpa tribe.In Meghalaya too, rice is the staple but combined with spicy meat and fish preparations. Popular dishes are jadoh, kikpu, tung-toh, and pickled bamboo shoots. Mizoram’s cuisine is a blend of Chinese and north Indian cuisines. A popular dish is Bai, eaten with rice, which can be made from boiling spinach with pork and bamboo shoot. Another common dish is Sawchair made of rice cooked with pork or chicken.Dried fish, prawns, ghost chilli and preserved colocasia leaves are common ingredients of Naga cuisine, known for exotic meats cooked with simple and flavourful ingredients. Sikkim has its own unique dietary culture with specific cuisine and food recipes. Rice is the staple food. Meat and dairy products are also consumed depending on availability.

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