Speech on Indian Cuisine

5764 Words Jan 16th, 2013 24 Pages
Regional cuisines
See also: List of Indian dishes
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.
[edit]Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands.[24] Since the indigenous Andamanese traditionally had very little contact with the outside world, raw fish and fruits have long been a staple diet for them. Immigration from other regions of India, however, has resulted in variations in the cuisine.

Pesarattu, a popular Andhra dish, served with kobbari pachadi (chutney made using coconut)
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Dalpuri is another popular dish in Bihar. It is salted wheatflour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, banana, grated coconut, cashew nut, raisin, sugar, water and green cardamom. Another famous sweet dish of Bihar is Balushahi which is prepared by a specially treated combination of maida and sugar along with ghee. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, whole-meal flour, flavoured with aniseed, is made.[39]
[edit]Chattisgarh
Chattisgarh cuisine uses many foods not found in the rest of India, although the staple food is rice, like in much of the country. Many Chattisgarhi people drink liquor brewed from the Mahuwa flower.[41] The tribal people of the Bastar region of Chhattisgarh eat whatever is available, including food which would not be eaten by people of other states and regions, such as red ant chutney. Flying ants, mushrooms, squirrels, bamboo pickle, bamboo vegetable, suran ki sabji and but fish a large part of Chhatisgarhi cuisine.[19][42]
[edit]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 sea food. Normally, Rotli and tea are taken for breakfast, Rotla and saag for lunch andchokha along with saag and curry

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