Special dishes?!
Special dishes?
India is a varied country, and our eating habits differ amidst communities. Each one has a special dish...lets list it down... to start with :
Karnataka -- Bisi bele
Answers:
North Indian
Main article: North Indian cuisine
Naan with curryNorth Indian cuisine is distinguished by the higher proportion-wise use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt) are all common ingredients, compared to that of southern India, where milk products, though consumed in large quantities, are usually used unaltered. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chilies, saffron, and nuts.
North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor"(a large and cylindrical coal-fired oven) for baking breads such as naan, kulcha and khakhra; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bahtoora, which are deep fried in oil, are also common. Most of North Indian food, like anywhere else in India, is vegetarian. However, fish and seafood are very popular in the coastal states of Orissa and West Bengal.
The samosa is a typical North Indian snack. These days it is common to get it in other parts of India as well. The most common (and authentic) samosa is filled with boiled, fried, and mashed potato, although it is possible to find other fillings.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Some of the most popular Northern Indian dishes include: Buknu, Gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha.
There are several popular sweets (mithai) like gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balusahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims advent into the country.
The countries known as Pakistan and Bangladesh were a part of North and East India prior to the partition of India. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine.
South Indian
Main article: South Indian cuisine
The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf.South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals.
South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udupi, Karnataka, has led to the Udupi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.
The dosa, idli, vada, bonda, and bajji are typical South Indian snacks.
South Indian cuisine is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi Nawabi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. in fact each of the South Indian states has a different way of preparing sambar. a cannoisseur of South Indian food will very easily tell the difference between sambar from Kerala and sambar from Tamilnadu.
Western
Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India.
In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.
Chicken Tikka ready to be served or used in Chicken Tikka Masala.In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine.[citation needed]
After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States.[citation needed]
Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques. Indian restaurants can also be found in many European and Australian cities, particularly Paris, London, and Istanbul.
Due to the large Indian community in South Africa, the cuisine of South Africa includes several Indian-origin dishes; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices.
Beverages
A cup of chai.Tea (Hindi: chai) is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, tea with a mixture of spices boiled in milk. The less popular coffee is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom) & Chaach (made from curd/yogurt ) , sharbat and coconut milk. India also has many indigenous alcoholic beverages, including palm wine, fenny, bhang and Indian beer.
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Source(s):
http://en.wikipedia.org/wiki/indian_cuis...
Punjab-- Ma ki dal; pindi chole
Maharashtra-- Poha
Bengal-- Rossogola
Rajasthan-- Dal-baati
bengali---rasagoola
Tamil Nadu- Idly, sambar & vada
ummmmm.............. I dunno really but I love rice chhole potatoes & raita! yum! I feel like eating it now!
In Karnataka- the Bisi Bele Bhaath( one more word),
Maharashtra- Paani Puri, Vada, Paav Baaji, Dahi Vada
Bengal- Rasgolla
chennai-dosa&idli
bengal-rassgulla
gujrat-pure gujrati dish
inclouded gulab jamun
Rajasthan - Dal Baati Churma
Punjab - Makka roti and Sarson ka saag
Gujrat - Thepla
Bengalli - Fish Curry(macchi jhol)
Delhi - Chola Batura
Tamil Nadu - Dosa Idli
Maharashtra - Vada Pav
m.p. french fry
t.n. dosa sambhar utthapam idly many other delecious food
punjab makki ki roti and sarson ka sabji