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The Taj Mahal, an Indian landmark, was completed in 1653.

OFFICIAL NAME: Republic of India, Bharat

FORM OF GOVERNMENT: Federal republic

CAPITAL: New Delhi

POPULATION: 1,296,834,042

OFFICIAL LANGUAGES: Hindi, English, 21 others

MONEY: Rupee

AREA: 1,269,345 square miles (3,287,590 square kilometers)

MAJOR MOUNTAIN RANGE: Himalaya

MAJOR RIVERS: Ganges, Yamuna, Indus, Brahmaputra

India is part of the continent of Asia. Most of India forms a peninsula, which means it is surrounded by water on three sides. The world's highest mountain range, the Himalaya, rises in the north. The southeast is bordered by the Bay of Bengal, and the southwest is bordered by the Arabian Sea.

India's terrain varies widely, from the Thar Desert in the west to jungles in the northeast. A fertile area called the Ganges Plain covers much of northern India. This formation was created from soil that was deposited by rivers running from the Himalaya. In some places, this layer of silt is over 25,000 feet (7,620 meters) deep.
Map created by National Geographic Maps

PEOPLE & CULTURE

Society throughout India is divided into social ranks, called castes. Caste is determined by birth and there is almost no way to change it. High castes include priests, landowners, and soldiers. So-called Untouchables have no caste and do the most menial jobs.

India is a very spiritual country. It has no official religion, but more than 80 percent of Indians are Hindu. About 13 percent are Muslim. Other religions include Buddhism, Sikhism, and Jainism, which all began in India.

For thousands of years, since the Hindu religion first evolved, respect for animal life has been an important part of Indians' beliefs. Cows in particular are sacred and cannot be harmed. They are even allowed to wander through city streets, which often causes traffic jams!

India's varied climate zones support about 65,000 animal species, including elephants, pythons, river dolphins, and rhinos, and 12,000 types of flowering plants. It is the only country in the world with both lions and tigers. It's also a bird watcher's paradise.

On the coast of the Bay of Bengal is the Sundarbans, the world's largest mangrove forest. Here, tigers swim in the same rivers as dolphins, sea turtles, sharks, and saltwater crocodiles. This unique landscape is constantly under threat as sea levels rise and humans hunt illegally and clear trees for firewood.

The Himalaya mountains provide a home for some of India's rarest animals and plants. The most elusive animal is the snow leopard. Bears and black buck live lower down, and in the northeast, the tiger and one-horned rhinoceros can be found.

GOVERNMENT & ECONOMY

India's parliamentary government was inherited from the British. After independence in 1947, one party, the Congress Party, and one family, the Nehru family, dominated politics in India for decades. Now, however, many parties compete for elected positions.

India's economy is growing so fast that experts predict it will soon become one of the world's leading markets. Indians are hard workers. And though many are poorly educated, there are many others who are highly trained college graduates.

India's earliest known civilization arose about 5,000 years ago on the Indus River in what is now Pakistan. Archaeologists uncovered the remains of two huge cities with brick houses, piped water, and sewer systems. Nobody knows why, but these cities, called Harappa and Mohenjo Daro, were abandoned in 1700 B.C.

The Aryan people were farmers from Central Asia who arrived in India around 1500 B.C. They spoke Sanskrit, one of the world's oldest known languages. The Vedic Scriptures, writings that form the basis of the Hindu religion, were written during the Aryan reign.

In the 200-year reign of the Gupta Empire, starting in the fourth century A.D., arts, crafts, and sciences flourished. During this time, the Indian astronomer Aryabhatta determined that the Earth revolved around the sun. This was long before the Western world accepted the theory.

Beginning in the 16th century, following a series of invasions by Muslim forces, a Mongol leader named Babur founded the Mongol Empire. The Mongols oversaw a golden age of art, literature, and architecture in India between 1527 and 1707. They built roads, mosques, gardens, and enormous tombs, including the grand Taj Mahal.

In the late 1400s, Europeans arrived in India and began setting up trading companies. In 1757, Britain gained control over most of the country. Uprisings against British rule began in 1856. In 1920, the famous Mahatma Gandhi began nonviolent protests to push the British out. In 1947, India had independence.

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India Country Profile - National Geographic Kids

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India is part of the continent of Asia. Most of India forms a peninsula, which means it is surrounded by water on three sides.

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India for Kids | India Facts for Kids | Geography | People | Animals

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Our India for Kids page will tell you all about incredible India, the country and its people, landmarks, animals, food and so much more

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Fun ways to learn about India for kids. Bring Indian food and culture into your classroom or homeschool India unit study!

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Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

Prehistory and Indus Valley civilization

See also: Meluhha, Indus-Mesopotamia relations, and Indian maritime history

After 9000 BCE, a first period of indirect contacts between Fertile Crescent and Indus Valley civilizations seems to have occurred as a consequence of the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame, and humped cattle were domesticated in the local farming communities. Mehrgarh is one of the earliest sites with evidence of farming and herding in South Asia. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non- Indo-European and non- Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey. Staple foods eaten today include a variety of lentils (), whole-wheat flour ( aṭṭa), rice, and pearl millet ( bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices (chapter 17, verses 8-10).

Foods mentioned in ancient Indian scripture

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley-(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf-primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit-fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas-popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd-a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs-cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee-a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine-first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey-the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango-the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard-brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate-in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice-cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake-quite a variety are available

Rose apple-mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron-almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt-considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil-popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum-commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar-produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane-the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric-used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom.

A page from the Nimatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making .

Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.

Ingredients

Staple foods of Indian cuisine include pearl millet ( bājra), rice, whole-wheat flour ( aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer ( pigeon peas), urad (black gram), and moong ( mung beans). Lentils may be used whole, dehusked-for example, dhuli moong or dhuli urad-or split. Split lentils, or dal, are used extensively. Some pulses, such as channa or cholae ( chickpeas), ( kidney beans), and lobiya ( black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour ().

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper ( mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed ( sarso), cardamom ( elaichi), cumin ( jeera), turmeric ( haldi), asafoetida ( hing), ginger ( adrak), coriander ( dhania), and garlic ( lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon ( dalchini), clove ( laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend-individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (), coriander leaves, fenugreek ( methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Regional cuisines

Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe.

Andaman and Nicobar Islands

Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Staples of the diet of the Indigenous Andamanese traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine.

Andhra Pradesh

Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.

In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as and maagaya, (a pickle made from sorrel leaves), usirikaya (gooseberry or amla), nimmakaya (lime), and tomato pickle.

Perugu (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa, pesarattu (mung bean dosa), vada, and .

Arunachal Pradesh

Main page: Cuisine of Arunachal Pradesh

The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes.

Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region.

Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies.

Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.

Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some external influences. Although it is known for its limited use of spices, Assamese cuisine has strong flavours from its use of endemic herbs, fruits, and vegetables served fresh, dried, or fermented.

Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc.

The region's cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Bhuna, the gentle frying of spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine of Assam.

A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and ends with a tenga, a sour dish. Homebrewed rice beer or rice wine is served before a meal. The food is usually served in bell metal utensils. Paan, the practice of chewing betel nut, generally concludes a meal.

Mughal cuisine is a universal influencer in the Bengali palate, and has introduced Persian and Islamic foods to the region, as well as a number of more elaborate methods of preparing food, like marination using ghee. Fish, meat, rice, milk, and sugar all play crucial parts in Bengali cuisine.

Bengali cuisine can be subdivided into four different types of dishes, charbya (চারব্য), or food that is chewed, such as rice or fish; choṣya, or food that is sucked, such as ambal and tak; lehya (লেহ্য), or foods that are meant to be licked, like chuttney; and peya (পেয়ে), which includes drinks, mainly milk.

During the 19th century, many Odia-speaking cooks were employed in Bengal, 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.

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. Bread is also a common dish in Bengali cuisine, particularly a deep-fried version called is popular. Fresh aquatic 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 Rashogolla are popular dishes made of sweetened, finely ground fresh cheese. For the latter, West Bengal and neighboring Odisha both claim to be the origin of dessert. Each state also has a geographical indication for their regional variety of rasgulla.

The cuisine is also found in the state of Tripura and the Barak Valley of Assam.

Bihari cuisine may include litti chokha, a baked salted wheat-flour cake filled with (baked chickpea flour) and some special spices, which is served with baigan bharta, made of roasted eggplant ( brinjal) and tomatoes.

Among meat dishes, meat saalan is a popular dish made of mutton or goat curry with cubed potatoes in garam masala.

Dalpuri is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.

is a popular sweet dish of Bihar, prepared by a mixture of , milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is , which is prepared by a specially treated combination of maida and sugar along with ghee, and the other worldwide famous sweet, is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silao near Nalanda is famous for its production.

During the festival of Chhath, , a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is made.

Other food items that are quite prominent in Bihar are, Pittha, Aaloo Bhujiya, Reshmi Kebab, Palwal ki mithai, and Puri Sabzi.

Chandigarh

Chandigarh, the capital of Punjab and Haryana is a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as , especially at breakfast, and other Punjabi foods like which is made from wheat, sweetcorn, or other glutenous flour with cooked vegetables or beans. Sarson da saag and dal makhani are well-known dishes among others. Popular snacks include (known as panipuri in other places). It consists of a round, hollow , fried crisp and filled with a mixture of flavoured water, boiled and cubed potatoes, bengal gram beans, etc.

Chhattisgarh

Chhattisgarh cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like in much of the country. Many Chhattisgarhi people drink liquor brewed from the mahuwa flower palm wine ( tadi in rural areas). Chhattisgarhi cuisines varies as per special occasions and festivals like Thethari and Khurmi, fara, gulgule bhajiya, chausela, chila, aaersa are prepared in regional festivals. The tribal people of the Bastar region of Chhattisgarh eat ancestral dishes such as mushrooms, bamboo pickle, bamboo vegetables, etc.

Dadra and Nagar Haveli

The local cuisine resembles the cuisine of Gujarat. Ubadiyu is a local delicacy made of vegetables and beans with herbs. The common foods include rice, roti, vegetables, river fish, and crab. People also enjoy buttermilk and chutney made of different fruits and herbs.

Daman and Diu

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 saak for lunch, and chokha along with saak and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapsee, potaya, dudh-plag, and dhakanu. While alcohol is prohibited in the neighbouring state of Gujarat, drinking is common in Daman and Diu. Better known as the "pub" of Gujarat. All popular brands of alcohol are readily available.

Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread (parathas).

Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities.

Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways. This is apparent in the different types of street food available. Kababs, kachauri, chaat, Indian sweets, Indian ice cream (commonly called ), and even Western food items like sandwiches and patties, are prepared in a style unique to Delhi and are quite popular.

The area has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region's cuisine.

Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish. Kingfish ( vison or visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk. Shellfish, including crabs, prawns, tiger prawns, lobster, squid, and mussels, are commonly eaten.

The cuisine of Goa is influenced by its Hindu origins, 400 years of Portuguese colonialism, and modern techniques.

Bread, introduced by the Portuguese, is very popular, and is an important part of the Goan breakfast, most frequently in the form of toast.

Tourism in the area adds an international aspect, hence vegetarianism has become quite favored.

Gujarati cuisine is primarily vegetarian. The typical Gujarati consists of roti ( rotlii in Gujarati), daal or , rice, sabzi/ shaak, papad and (buttermilk).

Sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.

Many Gujarati dishes are simultaneously sweet, salty (like ), and spicy. In mango season, keri no ras (fresh mango pulp) is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used much less in summer.

Cattle being common in Haryana, dairy products are a common component of its cuisine.

In the past, its staple diet included bajra khichdi, , onion chutney, and bajra ki roti. In non-vegetarian cuisine it includes kukad kadhai and chicken tikka masala.

, , and (a mixture of bajra flour and lassi) are three popular non-alcoholic beverages in Haryana. However, liquor stores are common there, which cater to a large number of truck drivers.

Himachal Pradesh

Main page: Culture of Himachal Pradesh#Cuisine

The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although non-vegetarian cuisine is preferred. Some of the specialities of Himachal include sidu, patande, , , and chutney.

Jammu and Kashmir

Main page: Cuisine of Kashmir

The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists.

The most notable ingredient in Kashmiri cuisine is mutton, of which over 30 varieties are known. is a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art.

Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses dahi (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic. are quite popular, and are the speciality of Kashmir.

The Jammu region is famous for its sund panjeeri, patisa, with rice and Kalari cheese.

Dogri food includes ambal (sour pumpkin dish), khatta meat, kulthein di dal, dal chawal, maa da madra (black gram lentils in yogurt) and Uriya.

Many types of pickles are made including mango, , and girgle. Street food is also famous which include various types of , specially gol gappas, , chole bhature, rajma kulcha and dahi bhalla.

Main page: Cuisine of Jharkhand

Staple foods in Jharkhand are rice, dal and vegetables. Famous dishes include chirka roti, , , dhuska, arsa roti and litti chokha.

Local alcoholic drinks include , a rice beer, and , made from flowers of the mahua tree ( Madhuca longifolia).

Main page: Cuisine of Karnataka

A number of dishes, such as , Mysore masala dosa, etc., were invented here and have become popular beyond the state of Karnataka. Equally, varieties in the cuisine of Karnataka have similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its north. It is very common for the food to be served on a banana leaf, especially during festivals and functions.

This cuisine covers a wide spectrum of food from pure vegetarian and vegan to meats like pork, and from savouries to sweets.

The Kodagu district is known for spicy pork curries, while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.

Main page: Cuisine of Kerala

Contemporary Kerala food includes vegetarian and non-vegetarian dishes. Fish and seafood play a major role in Kerala cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, seer fish, king fish, pomfret, prawns, shrimp, sole, anchovy, or parrotfish, (mussels, oysters, crabs, squid, scallops are not rare), and vegetable curry and stir-fried vegetables with or without coconut traditionally known as or mizhukkupiratti. As Kerala has large number of inland water bodies, freshwater fish are also abundant, and part of regular meals. It is common in Kerala to have a breakfast with non-vegetarian dishes in restaurants, in contrast to other states in India. Chicken or mutton stews, lamb, chicken, beef, pork, egg curry, and fish curry with tapioca for breakfast are also widely enjoyed.

Kerala cuisine reflects its rich trading heritage. Over time, various cuisines have blended with indigenous dishes, while foreign ones have been adapted to local tastes. Significant Arab, Syrian, Portuguese, Dutch, Jewish, and Middle Eastern influences exist in this region's cuisine.

Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the state, making seafood a common part of the meal. Starchy food like Rice and tapioca forms the major part of Kerala's staple food. Having been a major region of spice cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine. Kerala sadhya, an elaborate vegetarian banquet prepared for festivals and ceremonies. A full-course sadhya, which consists of rice with about 20 different accompaniments and desserts is the ceremonial meal, eaten usually on celebrations such as marriages, Onam, Vishu, etc. and is served on a plantain leaf.

Most of Kerala's Hindus, except its Brahmin community, eats fish, chicken, beef, pork, eggs, and mutton. The Brahmin are famed for their vegan cuisine, especially varieties of sambar and . A thick vegetable stew popular in South and Central India called is believed to have originated in southern Kerala. The avial, eaten widely in the state, is an important vegetarian dish in Kerala sadya. In most Kerala households, a typical meal consists of rice served along with vegetables and fish or meat dishes. Kerala also has a variety of breakfast dishes like , , , , , parotta and served with sambar, coconut chutney, mutta curry (egg curry), kadala (chickpea) curry, green peas, chicken curry, beef curry and mutton curry.

The Muslim community of Kerala blend Arabian, North Indian, and indigenous Malabari cuisines, using chicken, eggs, beef, and mutton. Thalassery biryani is the only biryani variant, which is of Kerala origin having originated in Talassery, in Malabar region. The dish is significantly different from other biryani variants. Snacks like Pazham nirachathu, Unnakkai, Bread pola- made of bread, eggs, milk and a simple masala, Iftar preparations like Thari kanji, Kozhi pichuporichathu (shredded chicken), Pidi- a preparation of rice dumplings dunked in gravy, Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri - roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine. The Pathanamthitta region is known for raalan and fish curries. along with wine and curries of duck, pork and cured beef are popular among Syrian Christians in Central Kerala.

Popular desserts are payasam (pudding) and halwa. Payasam, especially Ambalappuzha Paalpayasam also known as Gopala Kashayam (Krishnan's potion) prepared at the 17th century Ambalappuzha Sri Krishna swami temple, is a delicacy known for its unique and flavourful taste. Interestingly, on each day the paalpayasam is prepared only after (ritualistically) seeking due permission from the presiding deity - Shri Krishna. Kerala has a number of paayasam varieties including but not limited to Paalpayasam, Vermicelli Payasam, Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman, Parippu Paayasam and more. Paayasam like Vermicelli Payasam (Semiya payasam) also finds a place in Iftar feast of Muslim communities in Kerala.

Halva is one of the most commonly found or easily recognized sweets in bakeries throughout Kerala, and originated from the Gujarathi community in Calicut. 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. This 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.

Ladakhi cuisine is from the two districts of Leh and Kargil in the union territory of Ladakh. Ladakhi food has much in common with Tibetan food, the most prominent foods being (noodle soup) and , known in Ladakhi as ngampe (roasted barley flour). Edible without cooking, tsampa makes useful trekking food.

Strictly Ladakhi dishes include skyu and chutagi, both heavy and rich soup pasta dishes, skyu being made with root vegetables and meat, and chutagi with leafy greens and vegetables. As Ladakh moves toward a cash-based economy, foods from the plains of India are becoming more common.

As in other parts of Central Asia, tea in Ladakh is traditionally made with strong green tea, butter, and salt. It is mixed in a large churn and known as , after the sound it makes when mixed. Sweet tea ( cha ngarmo) is common now, made in the Indian style with milk and sugar. Most of the surplus barley that is produced is fermented into chang, an alcoholic beverage drunk especially on festive occasions.

Lakshadweep

The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy non-vegetarian 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 foundation of most 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.

Madhya Pradesh

The street food of Indore is well known, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as , , qeema, , , and . 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 .

The culinary specialty of the Malwa and Indore regions of central Madhya Pradesh is (flattened rice); usually eaten at breakfast with .

Beverages in the region include , beer, rum and sugarcane juice. A local liquor is distilled from the flowers of the mahua tree. Date palm is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has fermented.

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 , ukdiche modak, batata wada, sabudana khichdi, masala bhat, , and . Poha or flattened rice is also usually eaten at breakfast. 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. , a sweet dish made from strained yogurt, is a main dessert of Maharashtrian cuisine.

The cuisine of Vidarbha uses groundnuts, poppy seeds, jaggery, wheat, , and extensively. A typical meal consists of rice, , , or , along with 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.

Kokum, most commonly served chilled, in an appetiser-digestive called , is prevalent. During summer, Maharashtrians consume , 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, , , bombil ( Bombay duck), paplet (pomfret), halwa, tarali, suandale, kolambi (prawns), tisari ( shellfish), 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, , , 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 (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 eromba, a preparation of boiled and mashed vegetables, often including carrots, potatoes or beans, mixed with chilli and roasted fermented fish.

Another popular dish is the savory cake called paknam, made of a lentil flour stuffed with various ingredients such as banana inflorescence, mushrooms, fish, vegetables etc., and baked covered in turmeric leaves.

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 , 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. They are however very similar to the cuisines of Southeast, East, and Central Asia, Siberia, Micronesia and Polynesia.

Main page: Meghalayan cuisine

Meghalayan cuisine is unique and different from other Northeastern Indian states. Spiced meat is common, from goats, pigs, fowl, ducks, chickens, and cows. 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, fermented pork fat 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 (ghost chili) pepper, fermented bamboo shoots, and ( 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. 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 (), is widely used for flavouring vegetables and dals, while garam masala and turmeric are commonly used for meat-based curries.

, a dish made of rice, water, and dahi (yogurt), that is fermented overnight, is very popular in summer in rural areas. Oriyas are very fond of sweets, so dessert follows most meals.

Popular Oriya dishes include anna, , , khata ( tamato and oou), dali (different types of lentils, i.e. harada [ red gram], muga [ green gram], kolatha [horsegram], etc.), spinach and other green leaves, and alu-bharta (mashed potato) along with pakhala.

Odisha and neighboring West Bengal both claim to be the origin of , each state having a geographical indication for their regional variety of the dessert. Odisha is also known for its -based sweets, including chhena poda, chhena gaja, chhena jhili, and .

Puducherry

Some favourite dishes include coconut curry, potato, , podanlangkai (snake gourd chutney), curried vegetables, stuffed cabbage, and baked beans.

The cuisine of Punjab is known for its diverse range of dishes. It is closely related to the cuisine of the neighbouring Punjab province of Pakistan.

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, while home-cooked meals center around whole wheat, rice, and other ingredients flavored with various kinds of masalas.

Common dishes cooked at home are with and dahi (yogurt) with a side chutney and salad that includes raw onion, tomato, cucumber, etc.

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. It is clear that "the food is simple, robust, and closely linked to the land."

Certain dishes exclusive to Punjab, such as makki di roti and sarson da saag, dal makhani, and others are a favorite of many.

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. Dishes like Bhatti da murgh also known as tandoori chicken, Chicken hariyali kabab, Achari paneer tikka, fish ajwaini tikka and Amritsari kulcha are some popular tandoori foods from Punjab.

Common meat dishes in this region are Bhakra curry (goat) and fish dishes. Dairy products are regularly enjoyed and usually accompany main meals in the form of dahi, milk, and milk-derived products such as , , and more.

Punjab has a large 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 , gajar ka halwa, sooji (cream of wheat) halwa, rasmalai, gulab jamun and . 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, , and vegetable dishes with , are derived from Punjabi styles.

Punjabi food is well liked in the world for its flavors, spices, and, versatile use of produce, and so it is one of the most popular cuisines from the sub-continent. Last but not least are 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. 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 , tarfini, raabdi, , bail-gatte, panchkoota, chaavadi, , and . Typical snacks include bikaneri bhujia, mirchi bada, pyaaj kachori, and dal kachori.

is the most popular dish prepared in the state. It is usually supplemented with , a mixture of finely ground baked rotis, sugar and ghee.

Rajasthan is also influenced by the Rajput community who have liking for meat dishes. Their diet consisted of game meat and gave birth to dishes like , 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. , , , momo, gya thuk, , phagshapa, and are some of the local dishes.

Alcoholic drinks are consumed by both men and women. Beef is eaten by Bhutias.

A typical meal in many Sindhi households includes 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 common.

Some regular Sindhi dishes are sindhi kadhi, , koki and besan bhaji. Ingredients frequently used are mango powder, tamarind, kokum flowers, and dried pomegranate seeds.

Main page: Cuisine of 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 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 mustard, curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water.

The traditional way of eating 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 on a plantain leaf as it is believed to give a different flavour and taste to food. Also growing in popularity are stainless-steel trays, plates with a selection of different dishes in small bowls.

Tamil food is characterized by , 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".

Southern regions such as Tirunelveli, Madurai, Paramakudi, Karaikudi, Chettinad and Kongu Nadu are noted for their spicy non-vegetarian dishes. , , and are some of the popular dishes that are eaten with and sambar. 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.

A typical Tamil vegetarian meal is heavily dependent on rice, vegetables and lentil preparations such as rasam and sambar, but there are variations. They have influenced Kerala as well in their kootu, arachi vitta sambhar and molagootals ( mulligatawny soup).

As mentioned above, the Chettinad variety of food uses many 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.

Notably, Tamil Brahmin cuisine, the food of the Iyers and Iyengar community, is characterized by slightly different meal times and meal structures compared to other communities within the state.

Historically vegetarian, the cuisine is known for its milder flavor and avoidance of onion and garlic (although this practice appears to be disappearing with time).

After a light morning meal of filter coffee and different varieties of porridges (oatmeal and janata kanji are immensely popular), the main meal of the day, lunch/brunch is usually at 11 am and typically follows a two-three course meal structure. Steamed rice is the main dish, and is always accompanied by a seasonally steamed/sauteed vegetable (), and two or three types of tamarind stews, the most popular being sambhar and rasam. The meal typically ends with thair sadham (rice with yogurt), usually served with pickled mangoes or lemons.

Tiffin is the second meal of the day and features several breakfast favorites such as , , , dosa varieties, and , and is usually accompanied by chai.

Dinner is the simplest meal of the day, typically involving leftovers from either lunch or tiffin. Fresh seasonal fruit consumed in the state include bananas, papaya, honeydew and canteloupe melons, jackfruit, mangos, apples, kasturi oranges, pomegranates, and nongu (hearts of palm).

Further information: Telugu cuisine and Hyderabadi cuisine

Hyderabadi food is based heavily on non-vegetarian ingredients, while Telugu food is a mix of both vegetarian and non-vegetarian ingredients. 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. Vegetarian and non-vegetarian foods are both popular.

Hyderabadi cuisine includes popular delicacies such as biryani, haleem, Baghara baingan and kheema, while Hyderabadi day-to-day dishes see some similarities to Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat. Dahi (yogurt) is a common addition to meals, as a way of tempering spiciness.

The major ingredients of Tripuri cuisine include vegetables, herbs, pork, chicken, mutton, fishes, turtle, shrimps, crabs, freshwater mussels, periwinkles, edible freshwater snails and frogs.

Uttar Pradesh

Further information: Awadhi cuisine and Bhojpuri cuisine

Traditionally, Uttar Pradeshi cuisine consists of Awadhi, Bhojpuri, and Mughlai cuisine, though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and are eaten on special occasions.

, , and , among the most popular snacks in India, originate from Uttar Pradesh.

Awadhi cuisine ( Hindi: अवधी खाना) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of Northern India. 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 bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like , , , kaliya, nahari-kulchas, , , roomali rotis, and warqi parathas.

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, , and rich spices, including cardamom and saffron.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

Uttarakhand

Main page: Kumauni cuisine

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 using iron utensils.

While making use of condiments such as jeera, haldi and rai common in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such as jambu, timmer, ghandhraini and .

Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as rus, chudkani, dubuk, chadanji, jholi, kapa, and more.

Among dressed salads and sauces, kheere ka raita, nimbu mooli ka raita, daarim ki khatai and aam ka fajitha are also popular.

The cuisine mainly consists of food from two different sub-regions, Garhwal and Kumaon, though their basic ingredients are the same. Both Kumaoni and Garhwali styles make liberal use of ghee, lentils or pulses, vegetables and bhaat (rice). They also use badi (sun-dried balls) and mungodi (sun-dried 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 , bal-mithai, and malai laddu, native to its traditions.

Hindu fasting cuisine

Hindu people fast on days such as Ekadashi, in honour of Lord Vishnu or his Avatars, Chaturthi in honour of Ganesh, Mondays in honour of Shiva, or Saturdays in honour of Hanuman or Saturn.

Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as dahi), fruit, and Western food items such as , potatoes, purple-red sweet potatoes, amaranth seeds, nuts and (shama millet).

Popular fasting dishes include farari chevdo, sabudana khichadi, and peanut soup.

Diaspora and fusion cuisines

The interaction of various Indian diaspora communities with the native cultures in their new homes has resulted in the creation of many fusion cuisines, which blend aspects of Indian and other international cuisines. These cuisines tend to interpolate Indian seasoning and cooking techniques into their own national dishes.

Indian Chinese cuisine

After 1947, many Cantonese immigrants opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. In other parts of India, Indian Chinese cuisine is derived from Calcutta- Chinese cuisine, but bears little resemblance to their Chinese counterparts as the dishes tend to be flavoured with cumin, coriander seeds, and turmeric, which with a few regional exceptions, are not traditionally associated with Chinese cuisine. Chilli, ginger, garlic and dahi (yogurt) are also frequently used in dishes.

Soups such as Manchow soup and sweet corn soup are very popular, whereas desserts include ice cream on honey-fried noodles and date pancakes.

Chowmein 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 Thai cuisine

Thai cuisine was influenced by Indian cuisine, like as recorded by the Thai monk Buddhadasa Bhikku in his writing 'India's Benevolence to Thailand'. He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines (Ayurveda) from the Indians. Some plants like sarabhi of family Guttiferae, kanika or harsinghar, phikun or Mimusops elengi and bunnak or the rose chestnut etc. were brought from India.

Malaysian Indian cuisine

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia.

A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms.

Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens.

Indian Singaporean cuisine

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.

Indian Indonesian cuisine

Indian-Indonesian cuisine refers to food and beverages in Indonesian cuisine that have influenced Indian cuisine-especially from Tamil, Punjabi, and Gujarati cuisine. These dishes are well integrated, such as , , and curry.

Indian Filipino cuisine

Filipino cuisine, found throughout the Philippines archipelago, has been historically influenced by the Indian cuisine. Indian influences can also be noted in rice-based delicacies such as (analogous to the Indonesian ), , and puto bumbong, where the latter two are plausibly derived from the south Indian , which also has variants throughout Maritime Southeast Asia (e.g. , putu mangkok).

The , more popular in Luzon, on the other hand could trace its origins from the Seven Years' War when the British occupied Manila from 1762 to 1764 with a force that included Indian sepoys, who had to improvise Indian dishes given the lack of spices in the Philippines to make curry. This is said to explain the name and its supposed thick, yellow-to-orange annatto and peanut-based sauce, which alludes to a type of curry.

Atchara of Philippines originated from the Indian , which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei.

Anglo-Indian cuisine

Anglo-Indian cuisine developed during the period of British colonial rule in India, as British officials 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 rasogolla, gulab jamun, , , and .

Non-alcoholic beverages

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 .

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.

is a traditional dahi (yogurt)-based drink in India. It is made by blending yogurt with water or milk and spices. 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.

is a sweet cold beverage prepared from fruits or flower petals. It can be served in concentrate form and eaten with a spoon, or diluted with water to create a drink. Popular sharbats are made from plants such as rose, sandalwood, bel, gurhal ( hibiscus), lemon, orange, pineapple, sarasaparilla and kokum, falsa ( Grewia asiatica). In Ayurveda, sharbats are believed to hold medicinal value.

is a cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival.

Other beverages include (lemonade), , badam doodh ( almond milk with nuts and cardamom), , kokum sharbat, and coconut water.

Modern carbonated cold drinks unique to southern India include beverages, such as panner soda or goli soda, a mixture of carbonated water, rose water, rose milk, and sugar, naranga soda, a mixture of carbonated water, salt and lemon juice, and nannari sarbath, a mixture with sarasaparilla.

Sharbats with carbonated water are the most popular non-alcoholic beverages in Kerala and Tamil Nadu. Street shops in Central Kerala and Madurai region of Tamil Nadu are well known for these drinks which are also called kulukki sarbaths in Kerala.

Alcoholic beverages

Most beers in India are either lagers (4.8 percent alcohol) or strong lagers (8.9 percent). The Indian beer industry has witnessed steady growth of 10-17 percent per year over the last ten years. Production exceeded 170 million cases during the 2008-2009 financial year. With the average age of the population decreasing and income levels on the rise, the popularity of beer in the country continues to increase.

Other popular alcoholic drinks in India include , 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."

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.

is consumed by the people of Sikkim and the Darjeeling Himalayan hill region of West Bengal. 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.

Kallu ( Chetthu Kallu) is a popular natural alcohol extracted from coconut and pine trees in Kerala. It is sold in local Kallu shops and is consumed with fried fish and chicken. Its alcoholic content is increased by addition of distilled alcohol.

Eating habits

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 , , and a vegetable dish accompanied by achar (a pickle) and some curd. Various types of packaged pickles are available in the market. One of the oldest pickle-making companies in India is Harnarains, which started in the 1860s in Old Delhi.

People of Gujarat prefer and milk, while south Indians prefer idli and dosa, generally accompanied by sambhar or sagu and various .

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 , , or . 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. Also, many households, especially in north and central India, prefer having sweets after the dinner (similar to the Western concept of dessert after meals).

Dietary practices

In India people often follow dietary practices based on their religious belief:

Some Hindu communities consider beef taboo since they believed that Hindu scriptures condemn cow slaughter. Cow slaughter has been banned in many states of India. However, these restrictions are not followed in the North-Eastern states, West Bengal and Kerala.

Vaishnavism followers generally are strict lacto-vegetarians due to an emphasis on Ahimsa. They also do not consume garlic and onions.

Jains follow a strict form of lacto-vegetarianism, known as Jain vegetarianism, which in addition to being completely lacto-vegetarian, also excludes all root vegetables such as carrots and potatoes because when the root is pulled up, organisms that live around the root also die.

Muslims do not eat pork or pork products.

Except in certain North-Eastern regions, canines are not considered suitable for consumption.

Main page: Etiquette of Indian dining

Traditionally, meals in India are eaten while seated either on the floor, or on very low stools or mattress. Food is most often eaten with the hands rather than cutlery.

Often 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 , adai, and uththappam, where the middle finger is pressed down to hold the bread 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. Leaf plates are less common today, except on special occasions.

Outside India

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. The international appeal of curry has been compared to that of pizza. Indian dishes such as chicken tikka also enjoy widespread popularity.

A Roy Morgan Research survey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.

Middle East

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 , which originated in northwestern India, is an example.

The large influx of Indian expatriates into Middle Eastern countries during the 1970s and 1980s led to a boom in 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.

Southeast Asia

Other cuisines which borrow inspiration from Indian cooking styles include Cambodian, Lao, Filipino, Vietnamese, Indonesian, Thai, and Burmese cuisines. The spread of vegetarianism in other parts of Asia is often credited to Hindu and Buddhist practices.

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. There are numerous North and South Indian restaurants in Singapore, mostly in Little India.

United Kingdom

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."

Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, now O'Connell Street, in Dublin. Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland.

United States

A survey by The Washington Post in 2007 stated that more than 1,200 Indian food products had been introduced into the United States since 2000. There are numerous Indian restaurants across the US, which vary based on regional culture and climate. 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.

At sit-down restaurants with North Indian cuisine (the most common), complimentary papadum is served with three dipping sauces-typically hari chutney (mint and cilantro), imli chutney (taramind), and a spicy red chili or onion -in place of European-style bread before the meal.

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Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country.

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INDIAN FOODS AND THEIR ENGLISH NAMES | Indian food names in English

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Có thể lật ra để xem thông tin bên trong.

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There are lots of different varieties of Indian music. Most of the different types of music are similar to Western music types. Pop, classical, and folk are all included. India 's classical music has a history originating hundreds of years back and is still popular in India today, as religious inspiration or pure entertainment. Like Africa, India has many different ethnic groups, speaking their own languages, and having very distinct cultural traditions.

The tal, or tala, is a repeating rhythm pattern usually played by the tabla. It usually has between six and sixteen beats. The beats are grouped into small sections in the pattern. The first note in the pattern is called a 'sam'. It shows the beginnings and ends of improvisation, so it is often emphasized.

The Raga is also a pattern, but it differs from Western scales or melodies. Ragas are sort of a mix of scales and melodies. They have particular ascending and descending patterns. Ragas are used to symbolize the time of day, season, mood or special occasion.

A drone is a note that's either held or repeated throughout a piece of music. It's usually the tonic note, the starting note. Nowadays, the drone is played by an electrical box, but traditionally, it is played using the tanpura, which is also known as the Tambura.

Improvisation is when the player does not have a prepared piece or an incomplete piece of music, and they make up notes as they play. Improvisation is recognized as a form of composition.

There are 4 types of structure in Indian Music, Alap, Jhor, Jhala and Gat/Bandish. Each of these has different roles in a piece of Indian music.

Alap is the name for the opening part of a piece of classical music from North India. It is a type of melodic improvisation that includes a Raga in it. Only the singer and the drone can be heard at this point.

Jhor is a more elaborate version of the Raga that is included in the Alap. It forms the beginning of the performance. This comes after Alap and before Jhala.

Jhala indicates the fast-paced ending of the Raga. It is often distinguished by the overcoming of the melodic component by the rhythm.

The Gat, or Bandish is a permanent composition set in a specific Raga. It is accompanied by the Tabla, a drone and melodic accompaniment by a sarangi , violin or harmonica.

Images for kids

In Spanish: Música de la India para niños

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What is Indian classical music and how is it different to Bollywood or Indian folk music? What are all the different instruments used and where can you go to try listening to it or playing it yourself? Seetal Kaur of member group, the Sitar Music Society, gives us an overview.

What is Indian classical music?

Indian classical music is a rich tradition that originated in South Asia and can now be found in all corners of the world. Its origins date back to sacred Vedic scriptures over 6,000 years ago where chants developed a system of musical notes and rhythmic cycles.

In this way, Indian classical music is very closely connected to nature, taking inspiration from natural phenomena including the seasons and times of the day to create 'ragas' or musical moods and many time cycles or 'taals' that have been further codified.

Compositions are fixed but most of the music is improvised within the structure of notes and mathematics. This gives the music a spontaneous freedom where each artist and every performance is ensured to be completely unique.

There are two distinct traditions that are generally geographically divided between North and South India. They have similar roots and concepts but their elaboration is beautifully contrasted and many different instruments are used.

Indian classical music is generally passed down in an oral tradition where the student would spend many years with their 'guru', developing a very special, spiritual bond, imbibing all aspects of the music along with philosophical and moral principles that shape them for life.

Now Indian classical music can be learned in many institutions and has been heavily documented and notated but learning through observation, listening and memory is still paramount and connecting with an expert teacher is considered the most fruitful way to learn.

What makes it different from other Indian music like Folk or Bollywood?

It's all about the context and purpose. Folk music is generally performed at local celebrations and its focus is bringing communities together. Although it also has a rich historical tradition, the classical form has been codified, studied and elaborated upon in a very disciplined way. Classical music is inspired by folk melodies and forms but the majority of the repertoire requires more rigour and in-depth training.
Folk music of Rajasthan
Bollywood music has been very inspired by the classical tradition with many film songs having been composed in 'ragas' but its purpose is mainly for entertainment and excitement whereas many classical musicians will say that their music is for enlightenment instead.
Bollywood song from the film Devdas
Which instruments are used in Indian classical music?

Many different instruments have been used and developed for Indian classical music such as:

Sitar - The sitar is a plucked stringed instrument used in Hindustani (North Indian) classical music. The instrument flourished under the Mughals and it is named after a Persian instrument called the setar (meaning three strings). The sitar flourished in the 16th and 17th centuries and arrived at its present form in 18th-century India. It derives its distinctive timbre and resonance from sympathetic strings, bridge design, a long hollow neck and a gourd-shaped resonance chamber.

Tabla - The tabla is a membranophone percussion instrument originating from the Indian subcontinent, consisting of a pair of drums, used in traditional, classical, popular and folk music. It has been a particularly important instrument in Hindustani classical music since the 18th century, and remains in use in India, Pakistan, Afghanistan, Nepal, Bangladesh, and Sri Lanka.

Vocal - Many instruments aim to emulate the voice in their technique and expression. In both North and South India there is a strong tradition of vocal music ranging from extensive elaborations of 'ragas' to lighter songs and romantic or spiritual poetry.

Veena - The veena comprises a family of chordophone instruments of the Indian subcontinent. Ancient musical instruments evolved into many variations, such as lutes, zithers and arched harps. The many regional designs have different names such as the Rudra veena, the Saraswati veena, the Vichitra veena and others.

Mridangam - The Mridangam is a percussion instrument from India of ancient origin. It is the primary rhythmic accompaniment in a Carnatic music ensemble, and in Dhrupad, where it is known as Pakhawaj
Why do people love it?
Many people love Indian classical music for its meditative, immersive and uplifting nature. It provides a sense of peace and elation. Although it is difficult to master, it provides immense fulfilment. Although Indian classical music has spiritual roots, rather like Western music, you don't need to be religious to appreciate it!

Which artists should I listen to?
Ustad Rashid Khan - vocal Pandit Nikhil Banerjee - sitar Jayanti Kumaresh - veena Kaushiki Chakrabory - vocal TM Krishna - vocal Ustad Vilayat Khan - sitar
What is a performance like?

Performances take place in a chamber setting and focus on the solo performer, who is accompanied by a drone and rhythm. Melody, and the relationship between notes, is more important than harmony. An extensive system of ornamentations such as gliding, vibrato and oscillation - are used to embellish the melodic lines. In many cases, the performers will begin with a slow introductory section called 'alaap' and then gradually increase the improvisations and tempo with different compositions into a fast crescendo.

Here's an example of a performance organised by Making Music member, the Sitar Music Society. You can learn how to listen to or play Indian classical music with the Sitar Music Society's events and workshops.

We hope you find this Making Music resource useful. If you have any comments or suggestions about the guidance please contact us. Whilst every effort is made to ensure that the content of this guidance is accurate and up to date, Making Music do not warrant, nor accept any liability or responsibility for the completeness or accuracy of the content, or for any loss which may arise from reliance on the information contained in it.

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An introduction to: Indian classical music

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What is Indian classical music and how is it different to Bollywood or Indian folk music? What are all the different instruments used and where can you go to try listening to it or playing it yourself? Seetal Kaur of member group, the Sitar Music Society, gives us an overview.

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Dance is an ancient and celebrated cultural tradition in India. Folk dances abound all across the country, and huge crowds of people can be found dancing at festivals and weddings. Dance and song features heavily in Indian cinema (so-called "Bollywood" films), too. But where does Indian dance draw its roots from? Here are six of the most important classical dance forms of India.

Bharatanatyam

Bharatanatyam dancer f9photos-iStock/Thinkstock

Bharatanatyam is a dance of Tamil Nadu in southern India. It traces its origins back to the Natyashastra, an ancient treatise on theatre written by the mythic priest Bharata. Originally a temple dance for women, bharatanatyam often is used to express Hindu religious stories and devotions. It was not commonly seen on the public stage until the 20th century. The dance movements are characterized by bent legs, while feet keep rhythm. Hands may be used in a series of mudras, or symbolic hand gestures, to tell a story.

Kathakali

Kathakali comes from southwestern India, around the state of Kerala. Like bharatanatyam, kathakali is a religious dance. It draws inspiration from the Ramayana and stories from Shaiva traditions. Kathakali is traditionally performed by boys and men, even for female roles. The costumes and makeup are especially elaborate, with faces made to look like painted masks and enormous headdresses.

Kathak

A dance of northern India, Kathak is often a dance of love. It is performed by both men and women. The movements include intricate footwork accented by bells worn around the ankles and stylized gestures adapted from normal body language. It was originated by Kathakas, professional storytellers who used a mixture of dance, song, and drama. Like other Indian dances it began as a temple dance, but soon moved into the courts of ruling houses.

Manipuri

Manipuri comes from Manipur in northeastern India. It has its roots in that state's folk traditions and rituals, and often depicts scenes from the life of the god Krishna. Unlike some of the other, more rhythmic dances, Manipuri is characterized by smooth and graceful movements. Female roles are especially fluid in the arms and hands, while male roles tend to have more forceful movements. The dance may be accompanied by narrative chanting and choral singing.

Kuchipudi

Unlike the other styles mentioned, kuchipudi requires talent in both dancing and singing. This dance, from the state of Andhra Pradesh in southeastern India, is highly ritualized, with a formalized song-and-dance introduction, sprinkling of holy water, and burning of incense, along with invocations of goddesses. Traditionally the dance was performed by men, even the female roles, although now it is predominantly performed by women.

Odissi

Odissi is indigenous to Orissa in eastern India. It is predominantly a dance for women, with postures that replicate those found in temple sculptures. Based on archaeological findings, odissi is belived to be the oldest of the surviving Indian classical dances. Odissi is a very complex and expressive dance, with over fifty mudras (symbolic hand gestures) commonly used.

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Dance is an ancient and celebrated cultural tradition in India. Folk dances abound all across the country, and huge crowds of people can be found dancing at festivals and weddings. Dance and song features heavily in Indian cinema (so-called "Bollywood" films), too. But where does Indian dance draw its roots from?

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6 beautiful traditional Indian artforms you must know about

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Here is a comprehensive guide to Indian spices and herbs used throughout South Asia. Getting acquainted with these spices will help you enhance your understanding of Indian cuisine.

Indian cuisine is all about the diverse ingredients, and spices are one such category, which are used in a variety of ways in the traditional recipes. A subtle change in cooking technique, as well as the order in which they are used, can make the dish completely different. Wondering how?

In this guide, you'll discover the flavors these spices produce, when and how to use them in your cooking, their health benefits, and much more.

You should not be discouraged from attempting to cook Indian dishes at home because of your fear and lack of knowledge of Indian spices. I guarantee that by the end of this post, you will be more equipped with Indian spices than you were ever before.

History of Indian Spices

Spices have been used in India for over 2000 years, dating back to around the time of Christ (BC). Black pepper and Cinnamon were the first spice plantations, and these laid the groundwork for many trading alliances, particularly with the Romans and Arabians. They eventually evolved into one of the world's most commercially viable agricultural products. In the 12th century, a pound of nutmeg was said to be worth more than a pound of gold in Europe.

Vasco da Gama set sail for India in 1498, beginning his journey in the southernmost part of Africa. He needed a direct route to a region where he could find spices in abundance and at reasonable prices.

His arrival on the Malabar Coast, the Indian spice trade's epicenter, signaled the beginning of open trade between Southeast Asia and Europe. The Portuguese had taken control of the spice-producing region along the coast in just a few years. They established a near-monopoly on the Indian spice trade for nearly a century. It made it possible for the then-Portuguese empire to amass vast sums of money.

Spices from India not only made people wealthy but also encouraged exploration and opened up numerous trade routes. It aided the rebalancing of global power. Columbus came across American territory while looking for a faster route to India. Indian spices influenced European palates and, as a result, became a metric for success.

(Source: Read more here)

Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.

Benefits of Indian Spices

The spices are not only used for flavoring and making the food palatable but have plenty of health benefits. Spices have long been used for their medicinal Ayurvedic benefits. Some of the benefits are:

Anti-inflammatory properties

Boost immune system

Heart healthy

Act as antioxidants

Improve digestion

fights infections

Prevents allergies and fight cold and coughs

(Source: Read further)

Whole Spices vs. Ground Spices

Whole spices are always more fragrant and flavorful than ground spices. Whole spices retain their flavor for up to two times longer than ground spices.

When whole spices are used, the aroma and flavor of each whole spice are infused into a dish that is typically steamed or cooked with oil on the stovetop. The dish can be served as is, or the whole spices can be removed before serving. Whole spices can also be toasted or roasted to elevate their flavor profile, and you can grind them in a simple coffee grinder when you need them.

The sauce will be smooth if you only use ground spices, as in a curry. Furthermore, because of their simplicity, I use ground spices for everyday weeknight cooking.

Ground spices are easy to use and pack a lot of flavor when it comes to cooking delicious meals. However, the ground spices tend to lose their strength with time. Do keep in mind that food can only be as fresh as the ingredients it is made with.

Indian Spice Box - Masala Dabba

An Indian Masala Box is a must-have item in almost every Indian kitchen. If you cook Indian food frequently, I suggest you invest in it!

For those of you who do not know what it is, it is essentially a stainless steel flat container with a tight-fitting lid that measures approximately 6-7 inches in diameter. The box contains 7 small containers into which the spices will be placed. It also includes one (or more) small spoons the size of a teaspoon. The shape of this masala dabba can be circular or square.

7 Main Indian Spices That Go Into The Masala Dabba

My Masala box contains the spices mentioned below, but you can switch them with the ones you use most frequently.

I have two spice boxes - one for powdered spices and one for whole spices. Here is what I put in each one:

I) Powdered/ Everyday Spices: Cumin seeds, Mustard seeds, Turmeric, Red Chili powder, Coriander powder, Salt, and Garam Masala.

II) Whole Spices - Cinnamon, Black Peppercorns, Cloves, Green cardamom, Black Cardamom, Mace, and Bay leaves.

How To Use Spices In Indian Cooking

Marinating in Indian Cuisine

Marination typically includes yogurt, lemon juice, and spices. This is true for tandoori chicken, tikka masala, paneer tikka, and many other classic Indian dishes. Here, a mixture of ground spices, such as turmeric, garam masala, coriander, cumin, etc. is used. Check out this Indian chicken marinade recipe.

Frying Spices in Oil

Indian spices can be fried in oil for 10-20 minutes on low-to-medium heat or 10-30 seconds on medium-high heat, being careful not to burn the spices. Infusing oil with flavors is critical for Indian cooking. This is basically used for tempering.

Frying Onions and Other Vegetables

After the oil has been infused with spice flavor, the onions and tomatoes are added and cooked for some time till the oil oozes out on the sides of the pan. Keep stirring this onion-tomato masala regularly to avoid scorching.

Spicing a Sauce in Indian Cooking

When making an Indian dish with sauce/gravy-like ingredients like milk, cream, coconut milk, tomato sauce, or tomato paste, you need to add more spices like turmeric, coriander powder, and red chili powder to balance out the flavors.

I was talking to a colleague and figured that it is pretty hard for people to keep up with the variety of Indian spices. So I thought it may be a good time to share the spices I use frequently in my kitchen.

There are a ton of spices we use in Indian cooking, however when it comes to daily meals, we don't tend to use all. I can count the commonly used spices on my fingertips, so you get the idea that there are a handful of them. However, if I am preparing something for a special occasion or for guests, I will go the extra mile and add all the exotic spices.

Start Indian Cooking with these 5 Spices

A long list of spices in the recipe is what scares most people away. But let me tell you that for the majority of my meals, I just use these 5 spices.

However, I don't want to give the impression that the other spices don't add any flavor to the Indian food; they do, but for now, you can start your Indian cooking adventure with these essential spices and then add them to your list as you get more comfortable - cumin seeds, mustard seeds, turmeric powder, coriander powder, and red chili powder.

When you use these spices alone, as in a stir fry/ sabzi, or along with ginger, garlic, onions, and tomatoes, as in a curry, you will surely get a decent dish in the end. Don't forget the salt, though...

Whole Spices

Here is the complete list of whole spices used often in Indian cooking.

Cumin Seeds (Jeera)

Cumin is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. Here are 35+ recipes with cumin.

It is one ingredient I use when preparing most Indian-style lentils and curries. In North India, cumin seeds are one of the first ingredients added to hot oil, and we add the other ingredients after they splutter.

Mustard Seeds (Rai)

While cumin seeds are most commonly used in North India, mustard seeds are most used for tempering in South Indian cooking. Mustard seeds

come in a range of colors, from yellow to brown and black.

In Indian cooking, we mostly use black mustard seeds. They add a crunch and flavor to the dish. Mustard seeds are added when tempering or making tadka.

A lot of South Indian recipes begin with adding these seeds in hot oil and waiting for them to pop before adding other ingredients.

Coriander Seeds (Dhania)

Coriander seeds are the dried fruit of the cilantro plant. They can be found as seeds or in ground form. It does not make a dish spicy but adds a lot of flavor and aroma to it.

I usually buy coriander seeds and grind them myself to have a fresher taste and also make sure that it is not adulterated. But you don't have to make it fresh every day; just grind it and store it for a few months.

Carom Seeds (Ajwain)

Ajwain has an aroma similar to thyme but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. A small number of seeds tend to dominate the flavor of a dish.

Ajwain is also used as a medicinal plant in traditional Ayurvedic medicine; primarily for stomach disorders such as indigestion. When growing up, if we had a stomach ache, having a teaspoon of ajwain with water was the quick solution.

Fennel Seeds (Saunf)

Fennel is a flowering plant species in the carrot family. It is a highly aromatic and flavorful herb with culinary and medicinal uses. Dried fennel seeds are brown or green in color when fresh.

Fennel seeds are used in cooking or consumed as mukhwas, an after-meal digestive and breath freshener. Fennel is also used as a flavoring in some natural toothpaste.

Cinnamon (Dalchini)

Cinnamon is used in both sweet and savory foods. It is commonly used for sweet foods all over the world, but in Indian cooking, cinnamon is also used for savory foods.

The flavor of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. Cinnamon is sautéd in oil for many Indian dishes. It is also a main ingredient for Garam Masala.

Bay Leaves (Tej Patta)

Bay leaves are commonly used in Indian cooking. Their flavor and fragrance is similar to the cinnamon bark but slightly milder.

Bay leaves are often used in rice dishes such as biryani/pulao and in soups. Just one to two bay leaves are enough to flavor an entire dish.

Nutmeg (Jaiphal)

Nutmeg, also known as Jaiphal in Hindi, is a magical Indian spice. Nutmeg is a well-known spice derived from the seeds of Myristica fragrans.

Nutmeg has a woody, bittersweet flavor with hints of clove. It has a rich flavor that is warm and nutty. It is commonly used in baking, desserts, curries, and chai masala. It can used as a powder, or you can shave the spice with a sharp knife or grater.

Black Pepper (Kali Mirch)

Black Pepper or Peppercorn is frequently used in Indian and Western cooking. It is the world's most traded spice. It is often used as a seasoning, along with salt.

In Indian cooking, black peppercorns are also used to add aroma, flavor, and heat to many dishes. You will find it commonly used in South Indian dishes such as upma or pongal.

Pepper loses flavor and aroma through evaporation, so airtight storage helps preserve its spiciness longer. Some dishes call for whole pepper, while others for ground pepper. I usually prefer to grind pepper when needed freshly.

Cloves (Laung)

Cloves are used in Asian, African, and Middle Eastern cuisines. In Indian foods, they are primarily used in meats and curries. They are also used in adding aroma to hot beverage blends.

Similar to cinnamon, cloves are sautéd in oil for many dishes and are also an ingredient of garam masala.

Green Cardamom (Elaichi)

Green Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. Cardamom is used as a flavoring and cooking spice in both food and drink and also as a medicine.

It is best stored in the pod as exposed, or ground seeds quickly lose their flavor. When adding this to a savory dish, I just open the pods and add them to the oil initially, along with other whole spices such as cloves. Elaichi is also commonly added to Indian tea or chai.

Black Cardamom (Moti Elaichi)

Black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma. The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but have a different flavor profile.

This spice, unlike green cardamom, is rarely used in sweet dishes. Black cardamom is commonly used in the preparation of meats, biryanis, and garam masala. Just 1-2 pods are enough to get the flavor in a dish.

Star Anise (Chakra Phool)

Star Anise is commonly used in Chinese cuisine. It is used in Indian foods as well, such as biryani and meats, and to prepare garam masala. When growing up, I did not see my mom use this spice much. However, there are many variations of preparations for Indian dishes and a variety of spices used. I am going try using star anaise when I prepare garam masala.

Mace (Javitri)

Mace is the crimson or bright red colored spice or condiment, present as the second membrane covering the seed of the nutmeg fruit. Its taste is milder than that of nutmeg and is used in recipes that are delicately flavored.

Mace should be added at the beginning of cooking in order to develop its full flavor. Mace is frequently used in simple dishes like broth, soups, mashed potatoes, and rice dishes like biryani. Additionally, it is used in baked goods like pies, custard, puddings, muffins, cakes, and breads that are sweet.

Fenugreek Seeds (Methi Dana)

Fenugreek seeds have a slightly bitter flavor, similar to celery, and are frequently used in medicine. However, fenugreek has a far more pleasant taste when cooked.

The seeds are the most widely used part of fenugreek, which is usually dried and ground. Just a small amount is enough to flavor an entire dish. It is used in sambhar, and people also use it to make chutney. I usually add fenugreek seeds when preparing idli/dosa batter.

Dried Red Chilli Peppers (Sabut Lal Mirch)

Kashmiri Red chili powder adds heat to a dish. This is my preferred variety of chili, as it adds a distinct red color to the dish along with the spice. Red chili is usually added after most ingredients are added. Some dishes call for whole red chilies, while most others are for ground powder.

Similar to the coriander powder, I prefer to grind red chili powder myself. Just add all the red chilies into the grinder and grind them to a fine powder. Again, you can store and use this powder for a few months.

Saffron (Kesar)

Saffron threads are collected and dried to be used as a seasoning and coloring agent in food. Saffron is the world's most expensive spice by weight. Each strand is hand-harvested from the stigma of a crocus that can only grow in certain climates.

Saffron can be used in savory or sweet preparations. In Indian cuisine, saffron is usually used in sweets like kheer or exotic dishes such as biryani.

Saffron threads are soaked in warm water or milk for several minutes prior to using it in a dish. This helps release the aromatic components of saffron.

Poppy Seeds (Khus Khus)

Poppy seeds, or Khus Khus is an oilseed obtained from the poppy flower. The center of origin of Poppy is the Western Mediterranean region of Europe, and it is widely cultivated in India, Russia, Egypt, and many other countries. These are very tiny seeds, much smaller in size than mustard, and are both dull white and black in color.

Poppy seeds are used in a variety of cuisines around the world to add a rich, nutty flavor to dishes. These are Soaked in warm water or milk for two hours and then ground with other spices and used to thicken gravies. It gives a nutty, sweet flavor.

Sesame Seeds (Til)

Sesame seeds or Til are available in two varieties: white and black, each from a different variety of sesame plant. The white ones taste nutty, but the black seeds have an earthier flavor. Sesame oil is also widely used. The seeds are usually dry-roasted to bring out their full flavor.

They are used in tempering, like in this dhokla recipe. Sesame seeds are a rich source of calcium. They are very popular in India during winter as it is known to provide warmth to the body.

Nigella Seeds (Kalonji)

Nigella seeds also known as K alonji or kala jeera in India. These have a strong aroma and a distinct flavor profile that includes notes of onion, cumin and oregano. These are widely used in Indian and Middle Eastern cuisine as a spice and condiment. It is one of the ingredients in the "Panch Phoron" spice blend.

These flavorful seeds can be used to season curries and lentil dishes, as well as root vegetable dishes and stir-fries. Nigella seeds can also be sprinkled over naan bread before it is put in the tandoor. It is also added in making Indian pickle, Achaar.

Black Stone Flower (Dagad Phool)

The black stone flower is a lesser-known Indian spice that is popular on India's west coast and in the Southern part of India. It is a lichen species that is commonly referred to as dagad phool in Marathi. Dagad Phool grows all year and the whole plant is used for medicinal and culinary purposes.

This has a greenish mineral grey hue (yellowish-white on top and black on the bottom) that gives various masalas, such as Goda Masala/Kala Masala, their signature black color.

Ground Spices

Here are the most popular ground spices used in Indian cooking.

Turmeric Powder (Haldi)

Turmeric has a distinctive yellow color, and an earthy rich flavor. It is also called the wonder spice, due to it's antioxidant and antiseptic properties.

Turmeric root is dried and then ground to a fine powder. I usually just buy turmeric powder. It adds the yellow color to many savory Indian dishes and curries. It is usually added during the cooking process.

Coriander Powder (Dry Dhania Powder)

Coriander Powder, also called Dhaniya Powder is a must have spice for every Indian kitchen. Ground coriander is made from freshly roasted coriander seeds. It has a different flavor profile from coriander seeds.

While coriander seeds can be stored for a longer time, ground coriander is best when stored in small batches. It is used in curries, lentils, Indian stir-frys. Here is my recipe to make ground coriander from seeds.

Red Chilli Powder (Lal Mirch)

Red chili powder is commonly used in marinades, curries, lentils and dry preparations for both heat and color. Typically, fresh chilli is used during the cooking process, with additional chili powder added if more heat is desired.

This powder is made up by grinding dried red chillies. I like to make mine at home by grinding small batches and this is free of additives. Here is my recipe to make red chili powder at home.

Garam Masala

Garam masala is a blend of ground spices commonly used in Indian and Pakistani food. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

Typical ingredients for garam masala include black peppercorns, cinnamon, cloves, black cardamom, nutmeg, and green cardamom. You can use my recipe to make your own Garam masala at home.

Dry Mango Powder (Amchur)

Amchur or Amchoor is a powder of sun dried raw mangoes. It is used for it's tangy fruity flavor in Indian cuisine. It has an earthy component along with the sour taste. It is predominantly used in North Indian dishes. You will find amchur used in many of my recipes.

Asafoetida (Hing)

Asafoetida is used in Indian foods such as lentils and curries, added when tempering or adding tadka. In its raw form, asafoetida has a fetid odor, but it delivers a smooth flavor reminiscent of leeks, when used in cooked foods.

Pomegranate Seed Powder (Anardana)

Pomegranate seed powder (Anardana) are dried and used in Indian (primarily Punjabi) and Persian cuisine. The seeds are procured from a wild, sour variety of pomegranate, and not the sweeter pomegranate that we eat commonly.

The seeds are used to flavor chutneys, vegetables, and legume dishes with a sweetish-sour flavor. Some lamb dishes include the whole seeds.

Typically, the seeds are crushed or ground in a mortar and pestle before use, but depending on the recipe, the seeds can be used whole. The seeds are also available ground as a powder, but grinding your own gives you better flavor.

Black Salt (Kala Namak)

Indian Black salt (also known as Himalayan black salt) is a volcanic rock salt found in the Himalayas and Northern India. The salt appears dark grey when solidified. When pulverised, however, it takes on a pinkish color.

The sulfuric compounds in kala namak contribute to its tangy and pungent flavor. In the kitchen, this serves as an umami-rich flavor enhancer.

Most notably, it's a key ingredient in chaat masala, and is used for Indian chaats. Many people use it to enhance the savoury notes in chutneys, achars, and raitas. It tastes great when added to Indian lemonade.

Ginger Powder (Sonth/ Saunth)

This dried ginger powder is made by drying and powdering fresh ginger roots. A high-quality ginger powder is light in colour, with a sharp flavor and a sweet aroma.

It is used in a variety of dishes, including curries, pickles, and homemade relishes. With its multiple culinary applications, sonth is an excellent remedy for a variety of health problems.

Ground Cardamom (Elaichi powder)

Ground cardamom powder is an aromatic ground spice that enhances the aroma of Indian dishes like pulao, biryani and desserts like gulab jamun, shrikhand etc . It is also an integral part of Thandai Masala, a blend used to prepare a milk based drink called Thandai.

It is made by grinding the seeds of the green cardamom pods. It is especially useful as it can be sprinkled over dishes during or after cooking, saving you the time-consuming process of breaking open the pods and grinding the seeds.

Indian Herbs

Below are the commonly used herbs in Indian cooking.

Curry Leaves (Kadi Patta)

Curry leaves are aromatic leaves commonly used in South Indian cuisine. We usually find fresh leaves in Indian grocery stores or people also grow this plant in a small pot.

They are also referred to as 'sweet neem leaves' because they resemble neem leaves but are darker in colour and less bitter.

In South India, a handful of curry leaves added during tempering adds a distinct flavor to curries and gravies. Here is my post about how to buy, use and store fresh curry leaves.

You can also use curry leaves to make chutneys and spice powders to serve with rice. But if you don't have access to fresh leaves, you can buy dried curry leaves. They are usually added as one of the first things to the oil along with mustard seeds.

Dried Fenugreek Leaves (Kasoori Methi)

Fenugreek is used as an herb (dried or fresh leaves) or as a spice (seeds). Kasoori methi are dried leaves of the fenugreek plant . They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite.

Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. I frequently add them to butter chicken or paneer dishes. Kasoori methi can also be added to whole wheat dough to make methi roti or paratha.

Mint (Pudina)

Mint commonly known as Pudina in India, is an essential ingredient in cooking, especially during the summer. Indian mint has a more robust flavor and aroma than Western varieties.

Mint is sweet and strong, with hints of a sharp lemony flavor. Mint's warm, sweet fragrance is refreshing to the palate, leaving a clean aftertaste. It is a versatile herb and can be used as as fresh leaves, paste or dried powder.

It is widely used in Indian cooking in chutneys, salads, sauces, raitas and teas. Mint is commonly used in biryanis and lassi. I sun dry fresh mint leaves so they can be stored and used as required.

Indian Holy Basil (Tulsi)

Tulsi or Holy basil is a green leafy herb with strong aromatic qualities. Because it contains essential oils, it is used as a herbal remedy for a variety of common ailments.

It is consumed as a herbal tea. It is also used in the preparation of Thai curries. It is also used to make Panchamrut, which has five main components: milk, yogurt (dahi), ghee, honey, tulsi (Indian holy basil).

Coriander leaves / Cilantro (Dhaniya)

Coriander is a native plant found all over the world. The plant's leaves are commonly also known as cilantro, which is derived from the Spanish word for coriander, or Chinese parsley.

Fresh cilantro tastes pungent and some people also find it soapy. Fresh coriander leaves are used as a garnish in Indian curries, soups and stir fries. It is also used to make chutney. You can buy it at any grocery store.

Dill (Savaa)

Fresh dill leaves, also known as dill weed, can be used as a flavor enhancer in the same way that cilantro is.

A few fresh dill leaves in upma, a South Indian savory breakfast dish, or flatbread will boost the flavor profile. It can also be combined with spinach and used in curries along with lentils or other vegetables.

Common Questions

Where to buy Indian Spices?

Do spices expire?

Enjoy exploring and experimenting with different Indian spices and herbs! You will surely appreciate the flavor and application of each one of them!

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