Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. 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.  Andhra pradesh.
Cuisine of Andhra Pradesh is a blend of Telugu cuisine along with Hyderabadi cuisine. Starch is consumed with a variety of curries and lentil soups or broths. 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 are avakaya (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 tempering spiciness. Breakfast items like dosa, vada are influenced by spices native to Andhra Pradesh ASSAM
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. 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 metal utensils. Paan, the practice of chewing betel nut, generally concludes a meal.  Bihar
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 famous among the middle-class families. Meat saalan is a famous dish made of lamb curry in garam masala and cubed potatoes. 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 GOA
Main article: Goan cuisine
See also: Saraswat cuisine and Malvani cuisine
Pork Vindaloo (pictured). Vindaloo is a popular curry dish in Goa. The area has a tropical climate and the spices and flavours here are intense. Use of kokum is a distinct feature of the region's cuisine. Goan cuisine is mostly seafood 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, four hundred years of Portuguese colonialism, and modern techniques. Bread is eaten with most of the meals. Frequent tourism in the area gives...
Please join StudyMode to read the full document