Restaurants across the UK participate in the day by offering discounts on burgers as well as special edition recipes such as burger flavoured ice cream. Its alcoholic content is increased by addition of alcoholic additives. It is known for exotic pork meats cooked with simple and flavourful ingredients,  like the extremely hot Bhut jolokia pepper, fermented bamboo shoots and akhuni or fermented soya beans. Indian breads Food portal The India Portal. In this line hope you find this post useful its not hope mam its a compulsory one in our day to day life.
Thank you very much. This is very useful to all. Helpful tips for all. Due to lack of time i most probably purchase groceries online. This list solved my problem, instead breaking my brains as to buy what under each category. It's good and make a list with budget for month so that newly buyer can manage there budget. Thanks a lot sissy..
Click here to checkout https: Thanks for sharing this grocery list. I took a printout of this grocery list and ordered all items on grofers This came very handy: Nowadays online shopping becoming more popular and convenient one for the people. Because of its comfort and many offers and deals, people prefer online shopping.
It is very useful. By the way, I want to share my article: Grocery at online is so affordable. However, a long distance has to cover as buying Grocery online is still not so much renowned in India. Online grocery shopping is very affordable and also saves manual efforts. Get working coupons at http: Thank you so much for much. This is very very useful for all of us. U have made my work easy. Dear Chitra Mam, Thank you so much for making mylife so easy.
Dear Chitra Mam, Thank you so much for making all our life so easy by providing the ready made list of groceries. That's a unique way of identifying the needs and I just loved the way you represented it. You made it pretty easy for many out there. I select this coupon from different stores, recently I used a site called klaimy for coupons to order home needs. It worked well, you can also try: Contains almost everything for grocery.
Next time i will take this excel sheet with me to the grocery shop for an reference. Thanx for sharing such a nice Blog. Now a days every one purchase monthly grocery's from online because of, online stores offering huge discounts on grocery's and free home delivery.
Coincidently meet this post when watching TV. Keep posting very interesting post like that! Hi Chithra, Hats off to you dear!! Appreciate your insight and attention to detail.
It really helps one to do shopping properly. Appreciate for your time to thank everyone. But just want to my opinion about the cleaning hacks. You don't need all that chemicals to clean especially if you have children around.
But some white vinegar and sodium bicarbonate and use some lime juice, trust me the whole housing cleaning would be taken care without nastiness of the cleaning products we buy from shops. Eventually you would save money as well. God bless you to be a blessing for many. Hello Manaswini, Thanks a lot for your sweet words and blessings: Thanks for your suggestion regarding cleaning hacks.
Hope all the readers landing on this page would find this tip useful. I will add this point in the post as well. Thank you again for taking time to answer. It's one way of living naturally. Again kudos to you my lady. Have never seen such detailed blog. Amazing list, i am also leaving in tirupati with my brother.. BTW why don't you include items like rice cooker and induction cooktop as one time purchases. Thanks for taking the time out. Don't know if i missed, but include Shoe polish.
If you can extend the list for a small family, please include stationery pencils etc. Reminds me of a local grocery shop which used to provide a printed grocery list in which we just need to fill the quantity and give it back to him for packing.
I din't include stationaries and shoe polish as its a mandatory monthly purchase in all the houses. We can edit this list based on our demands. Hello, I have shared the link to download excel format.
Sorry, Prize keeps changing. So I cannot mention. I have given the link inside the post for downloading the excel sheet. Please click that link and download in your mobile or PC. Thank you so much, married since 6 year and mother of two boys but still I forget many things though I go shopping myself.
Thanks for the editable list. My wife told me to make list of monthly groceries and this list has realy done the job. My wife told me to prepare a list for monthly groceries and this has done the job for me.
Hello Mam, I searching another in google. Just i open this link Indian Grocery List. In this line hope you find this post useful its not hope mam its a compulsory one in our day to day life. I really like the appliance list with brand recommendations. I downloaded it and used as well. Such a knowledge full article.
Infact it is so helpful. Thanks for visiting this page.. Feel free to leave ur comments and feedback. Anonymous users,please avoid spamming my inbox with ur ads. It will be removed. Ganesh Chaturthi - 13th , Thursday. Search Chitra's Food Book. So I too follow the same. I have shared the complete grocery list below. You can copy paste them in your PC. I have also given separate images for groceries, Pooja items, Toiletries and miscellaneous items. Right click and save the respective images based on your need.
In addition, I have shared the list in Excel sheet as well. You can download and edit it from the link given below. Here I have given the quantity of rice more than wheat as I had focussed South indians. North indians, please exchange the quantities of rice and wheat as per your requirement. Please give credit for this blog if you are using these images elsewhere.
Click this link to download the grocery list in Excel format. Then you can edit the list as per your needs. You don't have to send any access request to me via email. This list is open for all. It is not private. Very good recipes Tags: Anu Kavya September 10, at 1: Priyanga Chandraseelan September 10, at 1: Ramya Venkateswaran September 10, at 2: Chitra Ganapathy September 10, at 2: Tanya Desigan September 10, at 2: Nithya Ravi September 10, at 2: Raks anand September 10, at 3: Smitha Kalluraya September 10, at 3: MonuTeena RecipesPassion September 10, at 4: Kurinji September 10, at 5: Meena Kumar September 10, at 5: Chitra Ganapathy September 10, at 6: Sathya Priya September 10, at 8: Sindhujabalaji September 11, at 6: Stuart Stephen November 4, at 8: Chitra Ganapathy November 4, at Sindhu Sunder Rajan November 28, at 5: Chitra Ganapathy November 28, at 5: Kam December 23, at 9: Sudheer Kumar January 3, at 5: Chitra Ganapathy January 3, at 5: Shaphali Gupta May 20, at 3: Appam along with wine and curries of cured beef and pork are popular among Syrian Christians in Central Kerala.
Popular desserts are payasam and halwa. The Hindu community's payasams , especially those made at temples, like the Ambalappuzha temple , are famous for their rich taste. Halva is one of the most commonly found or easily recognised sweets in bakeries throughout Kerala, and Kozhikode is famous for its unique and exotic haluva , which is popularly known as Kozhikodan haluva.
Europeans used to call the dish " sweetmeat " due to its texture, and a street in Kozhikode where became named Sweet Meat Street during colonial rule. Kozhikodan haluva is mostly made from maida highly refined wheat , and comes in various flavours, such as banana, ghee or coconut. However, karutha haluva black haluva made from rice is also very popular. Many Muslim families in the region are famed for their traditional karutha haluva.
The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy nonvegetarian and vegetarian dishes. The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep, since the island lies in close proximity to Kerala.
Coconut and sea fish serve as the foundations of most of the meals. The people of Lakshadweep drink large amounts of coconut water , which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savory dishes have a touch of famous Malabar spices.
Local people also prefer to have dosa, idlis, and various rice dishes. 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. On a street named Chatori Gali in old Bhopal, one can find traditional Muslim nonvegetarian fare such as 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. A local liquor is distilled from the flowers of the mahua tree. Date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has fermented. 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 , sabudana khichdi , masala bhat , pav bhaji , and wada pav. Kanda poha and aloo poha are some of the dishes cooked for breakfast and snacking in evenings. Popular spicy meat dishes include those that originated in the Kolhapur region. These are the Kolhapuri Sukka mutton, pandhra rassa , and tabmda rassa. Shrikhand , a sweet dish made from strained yogurt , is a main dessert of Maharashtrian cuisine.
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 cuisine. In the interior of Maharashtra, the Paschim Maharashtra , Khandesh , Vidarbha and Marathwada areas have their own distinct cuisines.
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 is common with different types of oil. Savji food from Vidarbha is well known all over Maharashtra. Savji dishes are very spicy and oily. Savji mutton curries are very famous.
Like other coastal states, an enormous variety of vegetables, fish, and coconuts exists, 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. During summer, Maharashtrians consume panha , a drink made from raw mango.
Malwani cuisine is a specialty of the tropical area which spans from the shore of Deogad Malwan to the southern Maharashtrian border with Goa. The unique taste and flavor of Malwani cuisine comes from Malwani masala and use of coconut and kokam. The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab, and shellfish curries also called mashacha sar in the Malwani language are well known, along with kombadi chicken wade and mutton prepared Malwani style.
Mohari mutton is also one of the distinct delicacies of Malwani cuisine. A large variety of fish is available in the region, which include surmai, karali, bangada, bombil Bombay duck , paplet pompret , halwa, tarali, suandale, kolambi prawns , tisari shell fish , kalwa stone fish and kurli crab.
All these fish are available in dried form, including prawns, which are known as sode. Local curries and chatanis are also prepared with dried fish. Different types of rice breads and pancakes add to the variety of Malwani cuisine and include tandlachi bhakari, ghawane, amboli, patole, appe, tandalachi and shavai rice noodles. These rice breads can be eaten specially flavored with coconut milk, fish curries, and chicken or mutton curries. Sole kadi made from kokam and coconut milk is a signature appetizer drink.
For vegetarians, Malwani delicacies include alloochi bhaji , alloochi gathaya , kalaya watanyacha , and sambara black gram stew. The sweets and desserts include ukadiche modak , Malawani khaje , khadakahde kundiche ladu , shegdanyache ladu , tandalchi kheer , and tandalachi shavai ani ras specially flavored with coconut milk.
Manipuri cuisine is represented by the cuisine of the Meitei people who form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet. Most of the dishes are cooked like vegetable stew, flavored with either fermented fish called ngari, or dried and smoked fish. The most popular manipuri dish is the Eromba ; it's a preparation of boiled and mashed vegetables, often including potatoes or beans , mixed with chilli and roasted fermented fish.
Another popular dish is the savory cake called Paknam, made of a base of lentil flour stuffed with various ingredients such as banana inflorescence, mushrooms , fish, vegetables etc.
Along with spicy dishes, a mild side dish of steamed or boiled sweet vegetables are often served in the daily meals. The manipuri salad dish called singju, made of finely julienned cabbage , green papaya , and other vegetables, and garnished with local herbs, toasted sesame powder and lentil flour is extremely popular locally, and often found sold in small street side vendors. Singju is often served with bora which are fritters of various kinds, and also kanghou, or oil fried spicy veggies.
Cooked and fermented soybean is a popular condiment in all manipuri kitchens. The staple diet of Manipur consists of rice , fish , large varieties of leafy vegetables of both aquatic and terrestrial. Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations.
The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region. Meghalayan cuisine is unique and different from other Northeastern Indian states. In the Khasi and Jaintia Hills districts , common foods include jadoh , ki kpu , tung-rymbai , and pickled bamboo shoots. Other common foods in Meghalaya include minil songa steamed sticky rice , sakkin gata , and momo dumplings.
Like other tribes in the northeast, the Garos ferment rice beer , which they consume in religious rites and secular celebrations. The cuisine of Mizoram differs from that of most of India, though it shares characteristics to other regions of Northeast India and North India.
Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India. Mizos love eating boiled vegetables along with rice.
A popular dish is bai , made from boiling vegetables spinach, eggplant, beans, and other leafy vegetables with bekang fermented soya beans or Sa-um, a fermented pork and served with rice. Sawhchiar is another common dish, made of rice and cooked with pork or chicken. The cuisine of Nagaland reflects that of the Naga people.
It is known for exotic pork meats cooked with simple and flavourful ingredients,  like the extremely hot Bhut jolokia pepper, fermented bamboo shoots and akhuni or fermented soya beans. Another unique and strong ingredient used by the Naga people, is the fermented fish known as ngari. Fresh herbs and other local greens also feature prominently in the Naga cuisine.
The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish. Traditional homes in Nagaland have external kitchens that serve as smokehouses. A typical meal consists of rice, meat, a chutney, a couple of stewed or steamed vegetable dishes — flavored with ngari or akhuni. Desserts usually consist of fresh fruits. The cuisine of Odisha relies heavily on local ingredients.
Flavours are usually subtle and delicately spiced, unlike the spicy curries typically associated with Indian cuisine. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed. Panch phutana , a mix of cumin, mustard, fennel, fenugreek and kalonji nigella , is widely used for flavouring vegetables and dals ,  while garam masala and turmeric are commonly used for meat-based curries.
Pakhala , a dish made of rice, water, and dahi yogurt , that is fermented overnight, is very popular in summer in rural areas. And many more varieties both in Veg. Saga spinach and other green leaves and Alu-bharta mashed potato along with Pakhala are popular dishes lunch in rural Odisha. Odisha is well known for its milk-based sweets.
Among the many Rasagula which originated in Odisha, Chhena poda , Chhena gaja , Chhena jhili , and Rasabali are very famous. The union territory of Puducherry was a French colony for around years, making French cuisine a strong influence on the area. Tamil cuisine is eaten by the territory's Tamil majority. The influence of the neighbouring areas, such as Andhra Pradesh and Kerala, is also visible on the territory's cuisine.
Some favourite dishes include coconut curry, tandoori potato, soya dosa , podanlangkai , curried vegetables, stuffed cabbage , and baked beans. The cuisine of Punjab is known for its diverse range of dishes. The state, being an agriculture center, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by using ghee , butter and cream to accustom various kinds of guest taste preferences; while, home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with various kinds of masalas.
The meals are also abundant of local and seasonal vegetables usually sautéed with spices such as cumin, dried coriander, red chili powder, turmeric, black cloves, etc. Masala Chai is a favorite drink and is consumed in everyday life and at special occasions. Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc.
Is it apparent that "the food is simple, robust, and closely linked to the land. The masala in a Punjabi dish traditionally consists of onion, garlic, ginger, cumin, garam masala , salt, turmeric, tomatoes sauteed in mustard oil. Tandoori food is a Punjabi specialty. Common meat dishes in this region are Bhakra curry Goat and fish dishes  Dairy products are commonly consumed and usually accompany main meals in the form of dahi , milk, and milk derived products such as lassi , paneer , etc.
Punjab consists of a high number of people following the Sikh religion who traditionally follow a vegetarian diet which includes plant derived foods, milk, and milk by-products. See diet in Sikhism in accordance to their beliefs. No description of Punjabi cuisine is complete without the myriad of famous desserts, such as kheer , gajar ka halwa , sooji cream of wheat halwa, rasmalai , gulab jamun and jalebi.
Most desserts are ghee or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins. Many of the most popular elements of Anglo-Indian cuisine , such as tandoori foods, naan , pakoras and vegetable dishes with paneer , are derived from Punjabi styles.
And last but not least is the Chhole Bhature and Chhole Kulche which are famous all over the north India. Cooking in Rajasthan , an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee , making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area. Historically, food that could last for several days and be eaten without heating was preferred.
Major dishes of a Rajasthani meal may include daal-baati , tarfini , raabdi , Ghevar , bail-gatte , panchkoota , chaavadi , laapsi , kadhi and boondi. Typical snacks include bikaneri bhujia , mirchi bada , Pyaaj Kachori , and Dal Kachori. Daal-baati is the most popular dish prepared in the state. It is usually supplemented with choorma , a mixture of finely ground baked rotis , sugar and ghee.
Rajasthan is also influenced by the Rajputs who were predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas. In Sikkim , various ethnic groups such as the Nepalese , Bhutias , and Lepchas have their own distinct cuisines. Nepalese cuisine is very popular in this area.
Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 percent of the local diet.
Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown. Dhindo , Daal bhat , Gundruk , Momo , gya thuk , ningro , phagshapa , and sel roti are some of the local dishes.
Alcoholic drinks are consumed by both men and women. Beef is eaten by the Bhutias. Sindhi cuisine refers to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. While Sindh is not geographically a part of modern India, its culinary traditions persist,  due to the sizeable number of Hindu Sindhis who migrated to India following the independence of Pakistan in , especially in Sindhi enclaves such as Ulhasnagar and Gandhidam.
A typical meal in most Sindhi households consists of wheat-based flatbread phulka and rice accompanied by two dishes, one with gravy and one dry.
Lotus stem known as kamal kakri is also used in Sindhi dishes. Cooking vegetables by deep frying is a common practice that is followed. Some common ingredients used are mango powder, tamarind, kokum flowers, and dried pomegranate seeds. 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 non-vegetarian 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 on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal called Saapadu consists of rice with other typical Tamil dishes on a plantain leaf. A typical Tamilian would eat in plantain leaf as it gives 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 characterized 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". Fish and other seafoods are also very popular, because the state is located on the coast. Chicken and goat meat are the predominantly consumed meats in Tamil Nadu. Many Tamilians are vegetarian, however, and the typical meal is heavily dependent on rice, vegetables and lentil preparations such as rasam and sambar. There are further variations of Tamil vegetarian dishes. Some traditional families don't use onion or garlic and coconut is an integral part of the cooking.
They have some influences from Kerala as well in their Kootu, Arachi vitta sambhar and molagootals. As mentioned above, the Chettinad variety of food uses lots of strong spices, such as pepper, garlic, fennel seeds and onions. Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal with dahi yogurt is considered a soothing end to the meal.
The cuisine of Telangana consists of the Telugu cuisine , of Telangana's Telugu people as well as Hyderabadi cuisine also known as Nizami cuisine , of Telangana's Hyderabadi Muslim community. Telugu food is rich in spices and chillies are abundantly used. The food also generally tends to be more on the tangy side with tamarind and lime juice both used liberally as souring agents.
Rice is the staple food of Telugu people. Starch is consumed with a variety of curries and lentil soups or broths. Hyderabadi cuisine includes popular delicacies such as Biryani , Haleem , Baghara baingan and Kheema, while Hyderabadi day to day dishes see some commonalities with Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.
The Tripuri people are the original inhabitants of the state of Tripura in northeast India. The Tripuri are non-vegetarian,  although they have a minority of Vaishnavite vegetarians. Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine ,  though a vast majority [ citation needed ] of the state is vegetarian, preferring dal , roti , sabzi , and rice. Pooris and kachoris are eaten on special occasions. Chaat , samosa , and pakora , among the most popular snacks in India, originate from Uttar Pradesh.
Sheer Qorma , Ghevar , Gulab jamun , Kheer , and Ras malai are some of the popular desserts in this region. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques , and the cuisine of Lucknow bears similarities to those of Central Asia , Kashmir , Punjab and Hyderabad.
The city is also known for its Nawabi foods. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton , paneer , and rich spices, including cardamom and saffron. Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire.
It represents the cooking styles used in North India especially Uttar Pradesh. The cuisine is strongly influenced by the Central Asian cuisine , the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. The food from Uttrakhand is known to be healthy and wholesome to suit the high-energy necessities of the cold, mountainous region. It is a high protein diet that makes heavy use of pulses and vegetables. Traditionally it is cooked over wood or charcoal fire mostly in iron utensils. While also making use of condiments such as jeera , haldi and rai common in other Indian cuisines, Uttarakhand cuisine uses some exotic condiments like jambu , timmer , ghandhraini and bhangira.
Similarly, although the people in Uttarakhand also prepare the dishes common in other parts of northern India, several preparations are unique to Uttarakhand tradition such as rus , chudkani , dubuk , chadanji , jholi , kapa , etc.
Among dressed salads and sauces, kheere ka raita , nimbu mooli ka raita , daarim ki khatai and aam ka fajitha necessarily deserve a mention.
The cuisine mainly consists of food from two different sub regions— Garhwal and Kumaon —though their basic ingredients are the same. They also use Badi sun-dried Urad Dal balls and Mungodi sun-dried Moong Dal balls as substitutes for vegetables at times.
During festivals and other celebrations, the people of Uttarakhand prepare special refreshments which include both salty preparations such as bada and sweet preparations such as pua and singal. Uttarakhand also has several sweets mithai such as singodi , bal-mithai , malai laddu , etc. During the 19 th century, many Odia-speaking cooks were employed in Bengal [ citation needed ] , which led to the transfer of several food items between the two regions.
Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once [ citation needed ]. Bengali cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of Bangladesh  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 , meat, vegetables, lentils, and rice. 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. East Bengali food, which has a high presence in West Bengal and Bangladesh , is much spicier than the West Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World.
Shondesh and Rasgulla are popular sweet dishes made of sweetened, finely ground fresh cheese. The "Jaggery Rasgullas" are even more famous. The rasgulla originated in Bengal. The government of west Bengal has recently acquired the GI status of rasgulla after citing proof in court.
The cuisine is also found in the state of Tripura and the Barak Valley of Assam. The interaction of various Indian diaspora communities with the native cultures of their domiciles have resulted in the creation of many fusion cuisines , which blend aspects of Indian and foreign cuisines.
These cuisines tend to adapt Indian seasoning and cooking techniques to foreign dishes. Indian Chinese cuisine, also known as Indo-Chinese cuisine originated in the 19th century among the Chinese community of Calcutta , during the immigration of Hakka Chinese from Canton present-day Guangzhou seeking to escape the First and Second Opium Wars and political instability in the region.
Soups such as Manchow soup and Sweet corn soup are very popular, whereas desserts include ice cream on honey-fried noodles and date pancakes. Chow mein is now known as one of the most favorite Chinese dishes in India.
Especially in West Bengal , it is one of the most loved street foods. Indian Singaporean cuisine refers to foods and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian food  has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally available ingredients, as well as changing local tastes.
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. Many Indian desserts, or mithai , are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf.
Popular Indian desserts include gulab jamun , jalebi , laddu , peda etc. Indian filter coffee is popular in Southern India. Tea is a staple beverage throughout India, since the country is one of the largest producers of tea in the world.
The most popular varieties of tea grown in India include Assam tea , Darjeeling tea and Nilgiri tea. It is prepared by boiling the tea leaves in a mix of water, milk, and spices such as cardamom, cloves, cinnamon, and ginger. In India, tea is often enjoyed with snacks like biscuits and pakoda.
Coffee is another popular beverage, but more popular in South India. Coffee is also cultivated in some parts of India. There are two varieties of coffee popular in India, which include Indian filter coffee and instant coffee. Lassi is a traditional dahi yogurt -based drink in India. Salted lassi is more common in villages of Punjab and in Porbandar , Gujarat.
Traditional lassi is sometimes flavoured with ground roasted cumin. Lassi can also be flavoured with ingredients such as sugar, rose water, mango , lemon , strawberry , and saffron. Sharbat is a sweet cold beverage prepared from fruits or flower petals.
Popular sharbats are made from plants such as rose , sandalwood , bel , gurhal hibiscus , lemon, orange , pineapple , sarasaparilla and falsa Grewia asiatica. In Ayurveda , sharbats are believed to hold medicinal value. Other beverages include nimbu pani lemonade , chaas , badam doodh almond milk with nuts and cardamom , and coconut water. Cold drinks unique to southern India include beverages, such as "Panner Soda" or "Gholi Soda", which is a mixture of carbonated water , rose water, rose milk, and sugar.
Most beers in India are either lagers 4. The Indian beer industry has witnessed steady growth of 10—17 percent per year over the last ten years. Production exceeded million cases during the — financial year. Other popular alcoholic drinks in India include fenny , a Goan liquor made from either coconut or the juice of the cashew apple. The state of Goa has registered for a geographical indicator to allow its fenny distilleries to claim exclusive rights to production of liquor under the name " fenny.
Hadia is a rice beer, created by mixing herbs with boiled rice and leaving the mixture to ferment for around a week. It is served cold and is less alcoholic than other Indian liquors. Chuak is a similar drink from Tripura. Palm wine, locally known as Neera , is a sap extracted from inflorescences of various species of toddy palms. It is drunk cold or at room temperature in summer, and often hot during cold weather. Chhaang is similar to traditional beer, brewed from barley, millet, or rice.
It is sold in local Kallu shops and is consumed with fried fish and chicken. Its alcoholic content is increased by addition of alcoholic additives. Indians consider a healthy breakfast important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally.
North Indian people prefer roti , parathas , and a vegetable dish accompanied by achar a pickle and some curd. One of the oldest pickle-making companies in India is Harnarains , which had started in the s in Old Delhi. People of Gujarat prefer dhokla and milk, while south Indians prefer idli and dosa, generally accompanied by sambhar or sagu and various chutneys. Traditional lunch in India usually consists of a main dish of rice in the south and the east, and whole wheat rotis in the north.
It typically includes two or three kinds of vegetables, and sometimes items such as kulcha , naan , or parathas. Paan stuffed, spiced and folded betel leaves which aids digestion is often eaten after lunch and dinner in many parts of India. Indian families often gather for "evening snack time", similar to tea time to talk and have tea and snacks. Dinner is considered the main meal of the day. Traditionally, meals in India were eaten while seated either on the floor or on very low stools or mattress.
Food is most often eaten with the right hand rather than cutlery. The left hand is used to serve oneself when the courses are not served by the host. Often roti is used to scoop curry without allowing it to touch the hand. In the wheat-producing north, a piece of roti is gripped with the thumb and middle finger and ripped off while holding the roti down with the index finger. A somewhat different method is used in the south for the dosai, the adai, and the uththappam, where the middle finger is pressed down to hold the crepe down and the forefinger and thumb used to grip and separate a small part.
Traditional serving styles vary regionally throughout India. Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture. In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food.
Indian migration has spread the culinary traditions of the subcontinent throughout the world. These cuisines have been adapted to local tastes, and have also affected local cuisines.
Curry 's international appeal has been compared to that of pizza. As in the United Kingdom and the United States, Indian cuisine is widely available in Canada , especially in the cities of Toronto  and Vancouver ,  where the majority of Canadians of South Asian heritage live. Indian food is gaining popularity in China , where there are many Indian restaurants in Beijing , Shanghai , and Shenzhen.
Hong Kong alone has more than 50 Indian restaurants, some of which date back to the s. The Indian culinary scene in the Middle East has been influenced greatly by the large Indian diaspora in these countries.
Centuries of trade relations and cultural exchange resulted in a significant influence on each region's cuisines. The use of the tandoor , which originated in northwestern India,  is an example.
The large influx of Indian expatriates into the Middle Eastern countries during the s and s led to the booming of Indian restaurants to cater to this population and was also widely influenced by the local and international cuisines.
Indian cuisine is available in the streets of Nepalese cities, including Kathmandu and Janakpur. Indian cuisine is very popular in Southeast Asia , due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles  and also enjoys popularity in Singapore. Singapore is also known for fusion cuisine combining traditional Singaporean cuisine with Indian influences.
Fish head curry, for example, is a local creation. Indian influence on Malay cuisine dates to the 19th century. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices. One of the best known examples of British Indian restaurant cuisine is Chicken tikka masala , which has also been called "a true British national dish.
Southeast Asians are the fastest growing ethnic group in Ireland. A survey by The Washington Post in stated that more than 1, Indian food products had been introduced into the United States since North Indian and South Indian cuisines are especially well represented.
Most Indian restaurants in the United States serve Americanized versions of North Indian food, which is generally less spicy than its Indian equivalents. From Wikipedia, the free encyclopedia. For the cuisine of indigenous people of the Americas, see Native American cuisine. Ingredients, types of food. History Etiquette Indian chefs Cookbook: Mythology folklore Indian epic poetry Vedic mythology Buddhist mythology. Music and performing arts.
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