by NFDC
CUISINES OF
2015
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Northern India
Eastern India
Western India
Cuisines of Incredible India
Central India
Southern India
Food and traditional cuisine are very important in the Indian lifestyle. Families pride themselves on serving the best food when they host or visit friends and family. There is also a wide variety of dishes and cooking techniques when making Indian food. Different spices are often utilised, so the food is extremely flavourful. The history of Indian cuisine goes all the way back to 7000 BC when sesame, eggplant and cattle were introduced to the sub-continent. Around 3000 BC the spices turmeric, cardamom, pepper and mustard were first used. When invasions and new immigrants came later, tomatoes, chilies, and potatoes became important ingredints in Indian food. The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often, red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole or dehusked, Film Bazaar 2015
for example dhuli moong or dhuli urad,or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and mung are also processed into besan (flour). Curries are also very important and are often fried in vegetable oil. In India, curries are often understood to mean ‘gravy’ because it accompanies other foods in the dishes. The most important and most frequently used spices in Indian cuisine are chilli, pepper, rai (black mustard seed), jeera (cumin), haldi (turmeric), methi (fenugreek), hing (asafoetida), adrak (ginger), and lassan (garlic). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove. In a traditional meal, there are usually two or three main courses with many side dishes (like chutneys or roti) and desserts. Indian food is often divided into four sections based on their region of origin: Northern, Southern, Eastern, and Western.
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Northern
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer (cottage cheese), ghee (clarified butter), and dahi (yogurt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. North Indian cooking features the use of the tawa (griddle) for baking flat breads, like roti and paratha, and tandoor (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken are also cooked in the tandoor, a cylindrical shaped clay oven.
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Some common North Indian foods, such as the various kebabs and most of the meat dishes originated with Muslim incursions into the country. The samosa is a popular North Indian snack. Other popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Some popular sweets are gulab jamun, jalebi, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
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Eastern
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Odisha regions. Traditional Bengali cuisine is not too spicy, and not too faint. General ingredients used in Bengali curries are mustard seeds, cumin seeds, black cumin, green chillies and cumin paste. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vaporized curries) and jhol (thin spicy curries). These are eaten with plain boiled rice or ghonto (spiced rice).
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Fish is commonly consumed in the eastern part of India, especially in Bengal. The popular vegetable dishes of Odisha are dalma and santula. The most popular vegetable dish of Bengal is sukto. Deep-fried, shallow-fried and mashed vegetables are also very popular. Seafood and mutton are frequently featured in a regular meal.
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Southern
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar (also called saaru, a vegetable stew based on a broth made with tamarind and toor dal) and rasam (also called rasa, a soup prepared with tamarind juice or tomato, pepper and other spices), a variety of pickles, and the liberal use of coconut, particularly coconut oil, and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have
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distinct tastes and methods of cooking. Each of the South Indian states has a different way of preparing sambar. Some popular dishes include the biryani, ghee rice with meat curry, seafood (prawns, mussels, mackerel) and paper thin pathiris from the Malabar area. A typical meal, served on a banana leaf, includes steamed rice along with a variety of vegetable dishes like sambar, dry curry, rasam and kootu. Meals are often accompanied by crisp appalams. After a final round of rice and curds or buttermilk, or both, a meal is concluded with a small banana and a few betel leaves and nuts.
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Western
Western India has three major food groups: Gujarati, Maharashtrian and Goan. There are two main types of Maharashtrian cuisine, defined by geographical regions. The coastal regions, geographically similar to Goa, consume more rice, coconut, and fish. In the hilly regions of the Western Ghats and Deccan Plateau, groundnut is used in place of coconut and the staples are jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. The typical Gujarati meal consists of rotli (a flat bread made from wheat flour), daal or kadhi, rice,
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and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Staples include homemade pickles, khichdi (rice and lentil or rice and bean mung daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and daals that are added to a vaghaar, which is a mixture of spices sterilised in hot oil that varies depending on the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) in the shade. The cuisine of Goa is influenced by its Hindu origins, Portuguese colonialism, and modern techniques. The staple food of Goa is rice and fish and the cuisine is mostly seafood-based.
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North Eastern
The food of the North East is very different from that of other parts of India. Assamese food is mainly based on rice and fish. For dessert, or for those with a sweet tooth, there is a wide range in pithas (cakes). Arunachali apong (local drink made from rice or millet) is also a famous tribal delicacy of the people here. Traditional Manipuri fine dining is a literally ‘sitdown’ affair with banana-leaf plates. Kabok, a traditional speciality, is mostly fried rice with a world of vegetables added in. The iromba, an eclectic combination of fish, vegetables and bamboo shoots is served fermented. The Meghalayan cuisine is heavily tilted in favour of meat, particularly pork. Jadoh – a spicy dish of rice and pork is eaten almost any time. Kyat, the local brew made from rice, adds zing to all the local celebrations. 6
Mizoram food is not spicy and is cooked in such a way that the nutritive value is actually retained. The locally made wine is a great tribal favourite. Zu (tea) is a popular drink. Sikkim has its own unique dietary culture with specific cuisine and food recipes. Specialities like the Tibetan thupka and momos are very popular here. Some of the common traditional cuisine with their food recipes are – momos, gya thuk or thukpa, ningro with churpi, gundruk, phagshapa, sael roti. The large Bengali community in Tripura makes for a non-vegetarian favoured cuisine, with fish being an integral part of the menu. Most of the household here serves authentic Bengali delicacies.
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Beverages
Tea is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, by boiling the tea leaves in a mixture of water, spices such as cardamom, cloves, cinnamon, and ginger, and large quantities of milk to create a thick, sweet, milky concoction. Different varieties and flavors of tea are prepared all over the country. Another popular beverage, coffee, is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore,
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Karnataka, and is marketed under the trade name ‘Mysore Nuggets.’ Indian filter coffee, or kaapi, is especially popular in South India. Other beverages include nimbu pani (lemonade), lassi (made by blending yogurt with water, salt, pepper, ice and spices until frothy), chaach, badam doodh (milk with nuts and cardamom), sharbat (juice prepared from fruits or flower petals) and coconut water.
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Chhattisgarh
Much like the other states of India, Chhattisgarhi cuisine is influenced by the cuisine of the neighboring states. Rice is the staple diet of the people. Wheat and certain types of millets are eaten widely, and in various ways, in the state which is aptly famous as the ‘Rice Bowl of India’. Protein-rich lentils also form an important part of cuisine from Chhattisgarh. Arhar dal is the most widely-used pulse of the state. Several green and leafy vegetables such as cabbage, pumpkin, ladyfinger and brinjal are common vegetables consumed by the people.
typical local chana or masoor dal based steam cooked snack of Chhattisgarh. It is quite popular and known for its great taste. Among the drinks, a brew made of small, creamy white fruit of a local tree known as mahuwa is quite popular, and is in great demand throughout the state. The people of the various tribes of Chhattisgarh have their own distinct cuisine. Red ant and mushroom are much preferred by the people of tribal regions to prepare a variety of food items.
People of the state relish namkeens (fried salted snacks) and sweets also. A variety of namkeens and sweets are prepared and eaten at the slightest of occasions. Thethri, khurmi, dehrauri, airsa, pidhiya, bidiya, faraa, cheela, muthiya, dhuska etc, are some of the famous local dishes enjoyed by the people. Bafuari is a
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Daman
Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood. Normally, rotli and tea are taken for breakfast, rotla and saag for lunch, and chokha (roasted
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and mashed vegetables with spices) along with saag (leafy vegetables) and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapsee, potaya, dudhplag, and dhakanu. While alcohol is prohibited in the neighbouring state of Gujarat, drinking is common in Daman and Diu.
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Gujarat Gujarat is divided into North Gujarat, Kathiawad, Kutchh, and South Gujarat based on the cuisine. Many Gujarati dishes are simultaneously sweet, salty and spicy (like vegetable handva).Gujarati cuisine is delightfully delicious with a combination of leafy vegetables and pulses subtly flavoured with spices to the accompaniment of rice and a variety of breads. The typical Gujarati meal is served traditionally on large silver or stainless steel platters or thali that consists of one variety of dal, kadhi, a curd preparation, two to three vegetables, wide variety of beans and pulses, salad savories, sweets, puri or chappati, rice, coconut, chutneys, pickles, papad and sweetened yoghurt. There are slight differences in the modes of preparation and eating habits in the three main geographical regions of Kutchh, Saurashtra (Kathiawad) and Surat. Some of the popular dishes of Gujarat are khaman dhokla, (a salty steamed cake), oondhiya (a vegetarian dish with potato, brinjal, green beans and other
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vegetables cooked in an earthenware pot in the fire), khichdi (a mixture of lentil and rice), kadhi (a savoury yoghurt curry with chopped vegetables and variety of spices), dhebrah (flour mixed with spinach and yoghurt), etc. Gujarati farsans or crunchy fried snacks like khakhra, sev ganthia prepared from chick-pea and wheat flour is a speciality of the state. Eating freshly prepared vegetable snacks from street vendors is popular. Sweets and desserts like doodh pak, gharis, nankhatais etc. are also delicious. Surat is known for the gharis made with butter, dried fruits and thickened milk, and rich halwa.
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Madhya Pradesh The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state, while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as rogan josh, korma, qeema, biryani, pilaf and kebabs. There is a street named ‘Chatori Gali’ in old Bhopal where one can find traditional Muslim non-vegetarian fare like paya soup, bun kabab, and nalli-nihari as some of the specialties. Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee, which is eaten with daal and ladoos. The culinary specialty of the Malwa and Indore regions of central Madhya Pradesh is poha (flattened rice), usually eaten at breakfast with jalebi. Beverages in the region include lassi, beer, rum and sugarcane juice. A local liquor is distilled from the flowers of the mahua tree. Date palm toddy is also popular. In the tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.
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Maharashtra
Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat, pav bhaji and wada pav. Shrikhand, a sweet dish made from strained yogurt, is a main dessert of Maharashtrian cuisine. The cuisine of Maharashtra can be divided into two major sections — the coastal and the interior. The Konkan, on the coast of the Arabian Sea, has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.
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The cuisine of Vidarbha uses groundnuts, poppy seeds, jaggery, wheat, jowar, and bajra extensively. A typical meal consists of rice, roti, poli or bhakar, along with varan and aamtee (lentils and spiced vegetables). Cooking with different types of oil is common. People love spicy food. Savji food from Vidharbh is well known all over Maharashtra. Like other coastal states, there is an enormous variety of vegetables, fish and coconuts, where they are common ingredients. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango.
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Tamil Nadu Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional nonvegetarian and vegetarian dishes. Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. The traditional way of eating a meal involves being seated on the floor, having the food served
A meal (called saapadu) consists of rice with other typical Tamil dishes on a banana leaf. A typical Tamilian would eat on a banana leaf as it gives a different flavour and taste to the food. But it can also be served on a stainless steel tray/plate with a selection of different dishes in small bowls. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner, and meals which are usually taken during lunch. The word ‘curry’ is derived from the Tamil kari, meaning something similar to ‘sauce’.
on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows.
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The southern regions such as Tirunelveli, Madurai, Paramakudi, Karaikudi, and Chettinad are noted for their spicy non-vegetarian dishes. Dosa, idli and pongal are some of the popular dishes and are eaten with chutney and sambar. Fish and other seafoods are also very popular, because the state is located on the coast.
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West Bengal
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Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service Ă la russe style of French cuisine, with food served course-wise rather than all at once.
fried version called luchi is popular. Fresh sweetwater fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing in vegetables and sauces based on coconut milk or mustard.
Bengali cuisine also differs according to regional tastes. However, across all its varieties, there is predominant use of mustard oil along with large amounts of spices. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice. Bread is not a common dish in Bengali cuisine, but a deep
Bengali food tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the world. Shondesh and rosogulla are popular sweet dishes made of sweetened, finely ground fresh cheese. The cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself.
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Puducherry
The union territory of Puducherry was a French colony for around 200 years, making French cuisine a strong influence on the area. Tamil cuisine is followed by majority of the people as its major population is Tamil. Pondicherry is the one place in India where one can buy bona fide French baguettes, brioches and pastries. Those apart, local restaurants specialise in good French food that is served up along side food from the neighbouring states of Andhra Pradesh and Kerala. Some of the popular dishes there include coconut curry, tandoori potato, soya dosa, podanlangkai, curried vegetables, stuffed cabbage, and baked beans.
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Saturday, 21 November 2015
Sunday, 22 November 2015
Madhya Pradesh & Gujarat
Maharashtra & West Bengal
Salads
Salads
Makai aur tamatar ki bhel
Koshambiri
Khaman
Sarson aloo aur shaing Dana bhel
Safri murgh aur teen mirch ka mel
Mirch wali kombdi aur tamatar ki chaat
Choice of Papad
Choice of Papad
Choice of Pickle
Choice of Pickle
Raita
Raita
Curd rice
Curd rice
Mains
Mains
Home-style chicken curry
Kohlapuri Murgh
Bhopali kadhai maas
Sarson Macch
Undhiyo
Methi chi patal bhaji
Sev tamatar aloo nu shaak
Usad chi rassa & Pao
Toor chana Bhopali
Narkel Cholar dal
Mattar aur Gajar ka pulao
Maharashtrian tawa pulao
Steamed rice
Steamed rice
Assorted Indian Breads
Assorted Indian Breads
Desserts
Desserts
Mawe wali Jalebi
Puran Poli
Basundi
Rasogulla
Moong dal seera
Ice cream
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Monday, 23 November 2015
Tuesday, 24 November 2015
Tamil Nadu & Chhattisgarh
Daman & Diu | Pondicherry
Salads
Salads
Sundal
Bhuttay pudinay aur teen mirch ka mel
Dahi bhalla
Tandoori potato salad
Egg Chettinad salad
Saunfiyani murgh chaat
Choice of Papad
Choice of Papad
Choice of Pickle
Choice of Pickle
Raita
Raita
Curd rice
Curd rice
Mains
Mains
Chicken Chettinad
Kozhi Tangai Paal Curry
Rampuri gosht
Lamb stroganoff
Kacche kele aur mattar ki subzi
Potato Assad
Ennai Katrikai
Curried Vegetables
Chhattisgarhi kadhi pakoda
Dal Tadka
Tomato pulao
Jeera mattar aur bhune pyaz ka pulao
Steamed rice
Steamed rice
Assorted Indian Breads
Assorted Indian Breads
Desserts
Desserts
Parippu payasam
Sweet Pongal
Pineapple Kesari
Semiyan payasam
Boondi ladoo
Classic chocolate ice cream
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by NFDC
FILM OFFICES
2015