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    • cal06-August-2022 adminShaifali Rohilla

      Importance Of Regional Foods

    • India is a country known for its diversity. We have different cultures, festivals, celebrations and whatnot. We even have a diverse way of expressing our feelings. Do you know what is common in India? The love for the food! Every state in India has its famous cuisines. Since the olden days, food has played a significant role in Indian culture. 

      Indian food is heavily influenced by the ayurvedic principles that govern the use of ingredients and cooking techniques. The use of many Ayurveda food concepts varies per religion and regional culture.

      As a result of their Hindu, Jain, or Buddhist beliefs, roughly one-third of people in India are vegetarians.

      Consequently, there is not much meat in many of India's cuisines. A region's cuisine may omit certain elements depending on the predominant religious beliefs and the availability of food products in that area.

      Table of Contents

      1. Regional Indian Cuisine 

      2. Types Of Regional Indian Cuisine 

      3. Common Regional Foods In All-State

      4. The Final Say

      5. FAQs

      Regional Indian Cuisine 

      Although Indian food is region-specific and quickly varies over a few kilometres, all Indian cooking styles share many elements. For instance, the base of many recipes is Indian curry. Spices and rice are often used in sweet and savoury meals. Rice is primarily consumed in the country's southern region

      The flavours of Indian delicacies are enhanced by a variety of spices, including asafoetida powder, black pepper, mustard seed, cumin, turmeric, fenugreek, ginger, garlic, cardamom, cloves, and cinnamon. The most common spice used throughout the nation is garam masala powder. 

      Cooking techniques, flavours, and other elements alter with the environment. Every component has distinct cooking styles and specialities. Although most Indian cuisines are vegetarian, the Indians also enjoy non-vegetarian specialities made with fish, goat, chicken, and other meats.

      Types Of Regional Indian Cuisine

      India is a vast nation, and it is separated into four geographic areas. All the states and provinces that make up those regions have distinct cuisines and food preferences, which are very dissimilar. Different areas adopt various culinary styles. India takes pride in having the most varied cuisines in the entire world. Let us review some information about each part. 

      Eastern Indian Cuisine

      States like Bihar, West Bengal, and Orissa are located in India's eastern area. Eastern India produces a lot of rice because of the favourable environment. In India's eastern province, rice is a staple diet. 

      The rivers and ponds in this area are also teeming with fish, another abundant resource. Eastern Indians also enjoy fish as a favourite food. Fish is used in a wide range of recipes. Sweets are yet another notable aspect of this region. The majority of eastern Indian food has a touch of sweetness.

      In general, Eastern foods are less spicy than those from other cultures. Rasgulla is a delicious delicacy from West Bengal that is a popular dessert worldwide. While visiting the east part of India, you could also try Mishti Doi.

      Western Indian Cuisine

      The four primary regions of Maharashtra, Gujarat, Rajasthan, and Goa, are what set apart the cuisine of western India. In west India, rice is also a staple cuisine. Additionally, people in places like Gujarat and Rajasthan eat wheat, bajra, and jowar. 

      You can trace Parsi influences in the cuisine of Mumbai and the Gujarat region. Pav Bhaji, Bhel Puri, and Dhokla are the famous dishes of this region. Gujarat specialises in vegetarian cuisine thanks to its many Jains, who use subtle spice blends and rich textures. Sea fish are plentiful along the coastlines of Maharashtra and Goa.

      Goa has particularly captured the hearts of food lovers with diverse seafood, including crab and prawns, thanks to its distinctive Portuguese influence. Rajasthani cuisine is heavily spiced. However, you might be able to appreciate Rajasthani food if you can handle something a little hot.

      North Indian Cuisine

      The Mughal cooking style has significantly influenced North Indian cuisine. They made several contributions to India throughout their nearly 500-year reign, particularly to its cuisine. The food is very close to central Asian cuisines because the Mughals originated from that region.

      The most well-liked cuisine, which is enjoyed by a wide variety of people, is undoubtedly north Indian cuisine. North Indian cuisine is notable for its frequent use of curries with a butter base and dried fruits and nuts. Most north Indian meal is made from wheat, grown widely in northern India. In contrast to the southern and northern regions of India, where rice is the primary cuisine, the Roti, Chappati, Paratha, and Tandoori are the staples of north India. 

      Additionally, meat is given a unique role in north Indian cooking. The Mughal era left behind a variety of Kebabs and Biriyanis, a mouthwatering rice and meat marinade. In north India, samosas are the most popular snack. Another curd-based beverage with a strong flavour is called lassi. Popular candies in this region include gulab jamun and Motichur laddoo. Reshmi Kabab, Seekh Kabab, Shammi Kabab, Kashmiri Pulao, Tandoori Chicken, and Mutton are some intriguing north Indian foods.

      South Indian Cuisine

      In other parts of India, south Indian cuisine is also well-liked. Ask someone who lives elsewhere in this nation what other Indian cuisine they would want to sample for a change. The majority would say "South Indian."

      The southern region of India comprises four states: Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka. Vegetarians love south Indian cuisine. The usage of coconut oil is another notable aspect of south Indian cuisine. The south Indian meal has a distinct flavour, thanks to coconut oil. Coconut is also employed extensively in the majority of dishes. Here, rice is a typical food.

      Famous south Indian delicacies include Idly, Dosa, Vadas, and Uttapams, made from rice and lentil paste and primarily produced in Tamil Nadu. At the same time, visiting Tamil Nadu, sample the spiciness, oil, and scent of Chettinad cuisine. Biriyani, made with rice and meat, is a masterpiece in some regions of South India, such as Andhra Pradesh. The dish has a long history of Mughal ties. Like Kerala, the Malabar coasts produce fantastic seafood dishes, including crab and prawns. Another appealing aspect of Malabar Coast cuisine is the powerful spice fragrance.

      Common Regional Foods Of Different States



      Jammu & Kashmir

      Gustaba, Tabak Maz Dum Aloo, Haak or Karam ka Saag


      Momos, Thukpa, Skew, Gitmo, Khambir


      Aloo Gutke, Kaapa, Jhangora (millets) Kheer, Chains

      Uttar Pradesh

      Kabab, Biryanis, Bedmi Aloo Kachori, Banarasi Chaat


      Thekua, Pua, Pitta Marua-ka-roti


      Momos, Thukpa, Gundruk Phagshapa and Seal Roti


      Iromba, Kabok, Chakkouba


      Momos, Rice Beer and Cherry Wine


      Masor Tenga, Pitha

      Arunachal Pradesh

      Chinese Cuisine &, Apong (Local Beer)


      Jadoh, Kyat (Local Beer), Bitchi


      Litti-Chokha, Sattu Paratha Khaja, Khubi Ka Lai, Anarasa,Tilkut

      West Bengal

      Rosogulla, Mishti Doi, Bhapa Illish


      Chakhwi, Mwkhwi Muitru


      Zu (a special tea)


      Kadugu yerra, Vendakkai, Patchaddy

      Andhra Pradesh

      Hyderabadi Biryani, Mirchi Salan, Ghongura Pickle Korikoora


      Gongura Ghosht, Pappucharu, Gongura Pappu, Hyderabadi Biryani


      Fish Orly, Khirmohan, Rasabali, Chhenapodapitha

      Tamil Nadu

      Appam, Dosai, Idli, Sambhar, Rasam, Chettinad Chicken Ponga


      Puttu-Kadala, Kappa-Meen Kari Sadya Meal, Avial, Malabar Parotha Payasam, Irachi Stew, Karimean Kari


      Bisi Bele Bhaat, Kesari Bath, Mysore Pak, Dharwad Pedha, Chiroti


      Vindaloo, Xacuti, Bebinca, Prawn Balchao


      Shrikhand, Thalipeeth, Vada Pao, Modak, Pani Puri

      Madhya Pradesh

      Lapsi, Bafla, Bhutte, Khees, Bhopali Kabab


      Thepla, Dhokla Khandvi, Handvo, Panki


      Bafauri, Kusli Red Ant Chutney


      Dal-Bati-Churma Ker Sangari, Lal Maas, Gatte


      Chaat, Tandoori Chicken Paranthe, Chole bhature


      Rabadi, Bajre ki Khichdi, Cholia, Chaach-Lassi, Kachri ki Sabz


      Butter Chicken, Tandoori, Chicken, Mutton Pulao


      Dal Makhni, Makke di Roti, Sarson da Saag, Chana Bhature

      Himachal Pradesh

      Sidu, Aktori, Dham Seppu Vadi, Badana, Babru

      Andaman & Nicobar Islands

      Fishes, Lobsters, Prawns Crabs


      The Final Say

      Choosing regional foods is a wise decision because they are easier to find, more nutrient-dense, and, in comparison, less likely to be degraded or preserved than foods that are grown farther away. You have a better chance of obtaining higher-quality, more plentiful, and more readily available food if you choose seasonal and local foods. 

      Indian spices like cloves, ginger, garlic, black pepper, jeera, ajwain, fennel, turmeric, etc., are incredibly beneficial for health. However, every element should be consumed in moderation, considering the recommended amount and health conditions. 


      1. Which is better: traditional food or modern food?

      Most of the time, balanced meals consist of classic foods with a nice balance of fibre, healthy fats, and carbohydrates. As a result, compared to the food consumed nowadays, they are also considered nutritious.

      2. What do you understand about the regional variety of food?

      Regional cuisine is food inspired by a country, a state, or a community. The availability and trade of food, varied climatic conditions, cooking customs and practices, and cultural diversity can all affect regional cuisine.

      3. How is food different in different regions?

      People from various cultural backgrounds consume multiple meals. Diverse civilisations use different ingredients, cooking methods, preservation strategies, and food kinds for their numerous meals. Families' dietary preferences and dislikes are influenced by the regions they call home and where their ancestors came from.

      4. What is India's national food?

      India lacks a typical national dish because of its rich cultural heritage. There were rumours that the Indian government intended to declare khichdi its national word; however, this was eventually disproved.

      5. What are the four major regions of Indian cuisine?

      Cuisine in India is generally classified into four central regions:

      • East Indian Cuisine. 
      • West Indian Cuisine. 
      • North Indian Cuisine.
      • South Indian Cuisine.

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