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. Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. 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) Andhra Pradesh
Main articles: Telugu cuisine and Hyderabadi cuisine
Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine (also known as Nizami cuisine). The food is rich in spices, for which it is popular among south Indian cuisine. Rice is the staple food of Andhra people. Starch is consumed with a variety of curries and lentil soups orbroths. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Hyderabadi cuisine includes popular delicacies such as Biryani, Hyderabadi Haleem, Baghara baingan and kheema. Various pickles are part of local cuisine, popular among those areavakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves). Yogurt is a common addition to meals, as a way of temperingspiciness. Breakfast items like dosa, vada are influenced by spices native to Andhra Pradesh. Arunachal Pradesh
Main article: Cuisine of Arunachal Pradesh
The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables. Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and green chillies. 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. Native tribes of Arunachal are meat eaters and use fish, eggs, chicken, pork and mutton to make their dishes. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink. Assam
Main article: Assamese cuisine
An Assamese food containing boiled rice mixed with salt and mustard oil and boil potato mixed with onion, green chilli, salt and mustard oil.
Panta Ilish—a traditional platter of Panta bhat with fried ilish slice, supplemented with dried fish (shutki), pickles (achar), dal, green chillies, and onion—is a popular dish for the Pohela Boishakh festival. 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 flavors from its use of endemic herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten. The region's cuisine involves simple cooking processes. 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. The food is usually served in bell metalutensils. Paan, the practice of chewing betel nut, generally concludes a meal. Bihar
Main article: Bihari cuisine
See also: Bhojpuri cuisine and Mithila (India)
Palak paneer, a dish made from spinachand paneer (cottage cheese) Bihari cuisine is wholesome and simple. It is mainly influenced by their neighbours. Biharies are fond of meat. Litti chokha, a baked salted wheat flour cake filled with sattu ( baked chickpea flour ) and some special spices, is...