Popular Indian Cuisine

indianKashmiri Cuisine: Kashmiri dishes are rich, aromatic and usually use a variety of locally grown herbs and spices. Nuts, fruits, are used freely as core ingredients in these dishes and meat is prepared and consumed amply. Kashmiri cuisine uses a lot of unique spices and some are not found elsewhere in the country dried ginger, cockscomb flowers (mawal) or special spice mix called vari are used liberally to create dishes that are resonant of their opulent heritage.


Punjabi Cuisine: Known for vegetarian and non- vegetarian fare, Punjabi food is known for robust flavors, cooked to perfection. This cuisine is known to make use of ghee, butter and cream liberally and uses onion, garlic and ginger significantly to bring texture and flavor to food.  Items like Tandoori Chicken, Tikka Masala, Chole has found wide appreciation globally and countries like Britain have made variants of this dish as a staple in their meals.


Gujarati Cuisine:Gujarati food is primarily vegetarian and uses a combination of different spices to cook their meals. Very seasonal in their choice of vegetables a large part of the diet is made up of milk, nuts, dried fruits and yogurt. However Gujarati food is able to use a lot of condiments of preserve food longer and items like Dhokla, Fafda, Khakra, Khandvi have become very popular as snacks everywhere.


South Indian Cuisine: South Indian cuisine is a term roughly ascribed to the food that is found in the four southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.  There is abundant use of rice and lentils, dried red chilies coconut and fruits and vegetables like , plantain and snake gourd, etc. in this cuisine. There may be some difference in the spiciness quotient of food from each of these states but items like idly, sambar, dosa, vada, curd rice have become national favorites.


Maharashtrian Cuisine: Maharashtrian cuisine is mouth-watering in its simplicity and is made by a delicious use of spices and flavours. This kind of food can range from being extremely spicy to mild and sweetly seasoned and a regular meal contains the Indian staples of Rice, Roti, Dal and Vegetables. There is liberal use of peanuts, coconut, curry leaves and spices like mustard in Maharashtrian cuisine. Street food like Vada Pav, Missal and Bhakarwadi are now known for its zingy appeal and finds acceptance everywhere.


Bengali Cuisine: The food from Bengal is almost always cooked in mustard oil and the fare includes a range of fresh water fish, prawns, sea-food cooked in various gravies many with mustard as the predominant spice. Bengali food is known for its subtle and distinct flavors, and is famous for its range of sweets and deserts.


Far East : Food from the states of extreme east of India like Manipur, Mizoram, Arunachal Pradesh, and Sikkim have distinct influences from countries like Burma and Tibet, making it a melting pot of mouth-watering delicacies. The food here is usually boiled, steamed or stewed to perfection with fresh herbs for flavouring and taste. Momo and Thukpa have gained huge popularity and are usually found everywhere.
Internet has played a big role in making food accessible everywhere – so one can savour the richness of Italian food, the aromatic flavours of Thai food, the balance of flavour in Chinese food and the tangy appeal of Mexican food, never leaving home. Cooking these can transport you to all these places and enamour you by their gastronomic appeal

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