Indian Cuisines: Blast Of Southern, Western and Eastern India.

Written by: Freya Tanna || Graphics by: Freya Tanna || SEO by: Darshan

Among all the pleasures in the world food is the best of them. Everyone loves eating food (especially Indian food) and can do anything for a better taste. A person can stand for hours to make it tasty and delicious. When it comes to food, we behave as if we are possessed and are even unable to understand what our brain has to say. As if it is no longer our possession.

When there is nothing to do we simply start munching. This is the power of food. It has full control over us and we happily give it away to them. India along with having numerous cultures and traditions has many cuisines too. When it comes to Indian, the topic is so wast that you can even write a huge book on that.

Before I had covered North Indian Cuisine. Today I will cover the Southern, Western, and Eastern Cuisines of India. So, let’s start digging up the information.

Indian food

Southern Cuisine.

Along with beautiful beaches, coast, and hill stations. Southern India has tasty, mouthwatering Cuisine. South Indian Cuisine comprises the cuisines of the five southern states of India, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.

The southern region usually has two types of food: vegetarian and non-vegetarian dishes in the five states. In addition to that, all regions have typical main dishes, snacks, light-weight meals, desserts, and drinks that are standard in their various regions.

Staple Grain And Food Influence.

One of the biggest differences between South Indian and North Indian Cuisine is its staple grain. South India’s main staple grain is rice, while North India’s staple grain is wheat. South India though has evolved on its own, shares the similarities of using rice instead of bread with China and other nearby Asian countries.

Oil, Sour Ingredients, And Species.

There is no restriction on other oils but these are the most used ones. Coconut oil, Sesame oil, Sunflower oil, and Rice Bran oil are the most frequently used oils. South Indian foods are meant to be the spiciest food all over India. South Indian food is spicier than North Indian food.

Where in North Indian Cuisine tamarind powder is used as the sour ingredient to make the food less spicy. In South Indian Cuisine dried mango powder is used to give it a sour taste.

Bread, Meat, And Curry.

As I mentioned before in South Indian Cuisine there is lesser use of bread, which would mostly be Chappati or Puri and the use of rice is in a wider range. They have their curries and meat with rice. The meat that is used the most is mostly seafood, chicken, mutton, and lamb.

As we all know Indian Cuisine is mostly about curries. Every Cuisine in India has curries. South Indian curries are watery and extra spicy due to their usage of rice. The most frequently made curries are Sambar, Kaara Kulambu, Rasam, Chicken Kulambu, Fish Kulambu, Keerai Kulambu.

Chat, Drinks, And Desserts.

Quick bites are loved by all. Whenever hunger strikes a quick bite helps to let it settle down till you reach home for lunch or dinner. Chats influenced in South India are Vadai, Bonda, Bajji, Murruku, etc.

The drinks preferred by South India are Tea, more Coffee (Twice a day), less curd, and buttermilk. Except in Coffee, they prefer less milk. However, when it comes to dessert they used milk but less. Their sweets are less sweet.

Most loved sweets: Payasam, Mysore Pak, Boorelu, Adihirasam, Kozhu Kattai, Paniyaram, Unniyappam, Rava Keseri, Thirunelveli Halwa, Maladu, Poli.

Types Of South Indian Cuisines.

Karnataka Cuisine– India’s Widest Cuisine.

Karnataka has a very wide variety of sub cuisines. Unlike others, it is divided into many others with its own unique qualities and culinary styles.

Karnataka preparation includes the cuisines of the various regions and communities of the states, namely, North state preparation, South state preparation, Udupi preparation, Saraswat preparation, Coorg preparation, Mangalorean Catholic preparation, and Navayath preparation.

Karnataka Cuisine includes both Vegetarian and non-vegetarian. Ragi, which could be a staple in Kannadiga preparation, is mentioned within the works of the author Adikavi Pampa and within the ancient Indo-Aryan medical text Sushruta Vedic literature.

Subdivisions of Karnataka Cuisine:

  1. Uttara Karnataka Cuisine
  2. Karwar cuisine
  3. Udupi Cuisine
  4. Mangaluru cuisine
  5. Kodagu or Coorg cuisine
  6. Mysuru – Mandya cuisine
  7. Dakshina Kannada cuisines
  8. Malnad cuisine
  9. Ballari – Raichur cuisine
  10. Davangere cuisine

And many more.

Style Of Serving- Culinary Art.

Karnataka Cuisine is further divided into Northern, Southern, and Coastal Karnataka Cuisine. Each has a different style of Culinary art.

North Karnataka Cuisines- Culinary Art

North state culinary art, encompassing the region of North state, features a various assortment of dishes. However, for the foremost half, these dishes have a high rate of eaters thanks to the dominance of the eater Lingayat community within the space. The culinary art is predicated on jawar (sorghum/millet) and wheat, created into jolada rotis, made of jowar.

South Karnataka Cuisine- Culinary Art.

The staples of South state food are rice and coracan (finger millet). Since rice is comparatively dearly-won compared to coracan, coracan is that the primary food for those living in rural areas. This cooking uses several constant dishes as Udupi cuisine: as well as kosambri and spiced rice.

A typical meal consists of coracan mudde together with some type of saaru: a stew as well as spices and a special ingredient. Bassaru maybe a spicy, lentil-based vegetable stew, whereas uppusaaru may be a milder soup usually ingested with uppankai (pickle).

Coastal Karnataka Cuisine- Culinary Art.

Coastal Karnataka Cuisine is a mixture of Manglorean and Udupi Cuisine. They mainly eat fish curry with rice. Curries are extremely spicy and tasty.

Kerala Cuisine– Land Of Species.

Kerala is well known as the “Land of Spices”. As a result of it traded spices with Europe as well as with several ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE

Kerala cooking could be a cooking vogue originating within Kerala, a part within the south of India. Kerala cooking offers a large number of both Vegetarian as well as non-vegetarian dishes ready victimization fish, poultry, and meat with rice as a typical accompaniment. Chilies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafetida square measure all ofttimes used.

Style Of Serving- Culinary Art.

Kerala Cuisine is also further divided into Hindu, Muslim, and Christian styles. A large variety of Kerala includes Hindus and hence vegetarian is most cooked as well as Non- Vegetarian. Non- Vegetarian include fishes and chickens in high quality.

Muslim cuisine is Spicer than other styles. Most spices used are black pepper, cardamom, and clove. Christian style is famous for Chicken stew. It includes similar species and is made so that it makes it aroma taster.

Tamil Cuisine– Ancientness In The Plate.

Another ancient language of India, since 2nd Century BCE, which is officially accepted as an official language of India. But this not it. The Tamil Cuisine is another wonder of Tamil Nadu.

Tamil cooking could be a preparation vogue originating within the southern Indian state Tamil Nadu and alternative elements of South Asia like Sri Lanka. Vegetarian cooking is well-liked among the Tamil folks and has been since the past. However, meats in conjunction with rice, legumes, and lentils are well-liked. dairy farm products and tamarind square measure are accustomed to giving bitter flavors.

Style Of Serving- Culinary Art.

On special occasions, ancient Tamil dishes square measure served during an ancient manner, mistreatment banana leaves in situ of utensils. When ingested, the banana leaves square measure then used as a secondary food for Bos taurus. A typical breakfast meal consists of idli or dosa with condiment. Lunch includes rice, sambar, curd, kuzhambu, and rasam.

Telugu Cuisine– Red Chilli Sprinkles.

Telugu Cuisine is a Cuisine of the South Republic of India native to the Telugu individuals from Andhra Pradesh and Telangana. Typically celebrated for its lemonlike, hot, and spicy style, the preparation is incredibly numerous because of the Brobdingnagian unfold of the individuals and varied topological regions.

Andhra Pradesh is the leading producer of red chili and rice among Indian states, and Telangana the leading producer of millet; this influences the liberal use of spices in Telugu cuisine, creating its food a number of the richest and spiciest within the world.

Style Of Serving- Culinary Art.

As we know that Andhra Pradesh produces chili and rice and that Telangana produces millet, this influences the liberal use of spices in Telugu cuisine, creating its food a number of the richest and spiciest within the world. Vegetarian, additionally as meat and food (coastal areas), feature conspicuously on the menus. Pappu, tomato, gongura, and tamarind are mostly used for the preparation of curries. Spicy and hot pickles are a very important part of Telugu cuisine.

Goan Cuisine– Sunset On Beach With Delicious Delicacies.

“Goa waale beach pe, Rani aankhen meech ke, Thandi thandi beer piyenge, Dono photo kheench ke”

Man, whenever Goa comes this is always the song that comes to my mind or rather the cringiest song that comes in my mind. Anyways this is not our topic for today. But I can imagine sitting on the beach during sunset and having dinner. Wait, who has dinner during sunset? Forget it. Maybe having some snacks.

Goan cooking consists of regional foods common in the state, associate Indian state set on India’s West Coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork, and native spices square measure a number of the most ingredients in Goan cooking. The world is found in a tropical climate, which implies that spices and flavors square measure intensely. The use of kokum is another distinct feature. Goan food is taken into account as incomplete while not fish.

Style Of Serving- Culinary Art.

The Portuguese introduced potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa and consequently India. The chili pepper is the necessary, most vital, most significant side of Goan culinary art; it absolutely was introduced by the Portuguese and has become vastly well-liked as a really important spice for wider Indian cuisine. The Portuguese additionally introduced beef and pork, meats that were and still are thought of a taboo by Hindus of Goa, to convert to Catholicity. However, Goan Cuisine is further divided into Goan Hindu and Goan Christan Cuisine.

Maharashtra Cuisine– Mingle With The Culture And Food.

Along with the vast variety in the tradition and culture and influence in the history of medieval India. We all know those famous names but do you know about their tasty Cuisine. Marathi or Maharashtra Cuisine is the cuisine of Marathi people living in the state of Maharashtra. It has distinctive attributes, but shares in abundance with different Indian cuisines. Historically, Maharashtrians have thought about their food to be a lot more austere than others.

Style Of Serving- Culinary Art.

Maharashtrian cookery includes delicate and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils, and fruit area unit dietary staples. Peanuts and cashews are usually served with vegetables. The meat was historically used sparsely or solely by the rich till recently, due to economic conditions and culture.

The urban population in metropolitan cities of the state has been influenced by cookery from different components of Asian nations and abroad. As an example, the Udupi dishes idli and dosa, likewise, as Chinese and Western dishes like dish, are quite fashionable in the home change of state, and restaurants. Distinctly Maharashtrian dishes embody ukdiche modak, aluchi patal bhaji, Kande pohe, and Thalipeeth.

Most Famous South Indian Food.

South Indian food has more influence on India than North Indian food. There are various tasty, mouthwatering dishes but here are a few of them that are loved more than others. Idli, Dosa, Hyderabadi Biryani, Appam, Sambar, Pulihora, Upma, Chicken 65, Masala Dosa, Pongal.

To know more click here.

Western Cuisine Of India.

The western part of India includes- Rajasthan, Gujrat, Maharashtra, and Goa. However, Rajasthan is covered in Northern, and Maharashtra and Goa are covered in Southern. So, the only one left in Gujrat. The staple food of western India is corn, lentils, and gram flour, dry red chilies, buttermilk, yogurt, sugar, and nuts. The most popular oils include sunflower, canola, and peanut oil. Ghee is also commonly used as a cooking fat.

Gujrati Cuisine– Bahubali Thali

Gujarati Cuisine is known for its Thali, which is sometimes hard to finish and if you eat less like me, you will not be able to eat anything further after that thal.

“Surat ma Jaman ane Banaras ma maran” a popular saying in Gujarati which means dining at Surat and dying at Varanasi, is the way to heaven.

The individuals of Gujarat have formed the art of vegetarian cooking and their cooking may be delectable and mouth-watering. To style, the superb vegetarian Gujarati cooking is to own a Thali Meal – the final word pleasant vegetarian eater fare. The standard Gujarati Thali is one in all the simplest ways in which to understand Gujarati cooking. Saurashtra’s typical seasonings – flavoring, turmeric, pounded red chilies, cumin, and coriander – that flavor Gujarat’s distinctive vegetarian cooking. Gujarati Cuisine is the only cuisine filled only with Vegetarian food.

Style Of Serving- Culinary Art.

Gujarat’s preparation is known for its slight sweet bit, at least a pinch of sugar is extra to most dishes and is historically entirely Vegetarian. This space traditionally had a Chinese influence, that has influenced the sweetness of the preparation.

Thaali (a massive plate) is the Gujarati variety of intake, and a meal will carry with it as several as ten totally different vegetable dishes, rice, chapati, and sweets. The Gujaratis love snacks and cook a large style of them. These squares measure together called Farsan.

Most Famous Gujarati Food.

The most famous Gujrati Food is the Thali obviously, which has about 3 to 4 shaks and farsan and dal-rice and many more. There is another dish called ‘Chapan Bhog’ Prepared for God which includes 56 items. And many people still make this dish at home.

Other than these the most famous individual dishes are Khandvi, Dhokla, Handvo, Gathiya, Thepla, Undhiyu, Fafda Jalebi, Gujarati Khichdi, Dabeli, Khaman, Farsan, Locho, Dal Dhokli, Rotlo, Khakhra, Mohanthal, Basundi, Sev Tamatar Nu Shaak, Gujarati Kadhi, Ghughra.

To know more click here.

Eastern Cuisine Of India.

Eastern Cuisine comprises Bangla cuisine. The staple food of this region is rice. Dishes conjointly utilize a spread of native vegetables and fruit. Different well-liked ingredients are mustard seeds and paste, chilies, additionally as Paanch Phoran that may be a mixture of 5 spices – white cumin seeds, onion seeds, mustard seeds, fennel seeds, and fenugreek seeds.

Bengali Cuisine– Sweet And Flavours.

Bengali culinary art is known for its varied use of flavors, yet because of the unfolding of its confectioneries and desserts. Bengali cuisine is the cooking sort of the geographic region within the eastern part of Indian landmass in Bangladesh and also the Indian states of west, Tripura and Assam’s Barak depression. There’s a stress on fish, vegetables, and lentils with rice as a staple.

Style Of Serving- Culinary Art.

Bengali Cuisine culinary art is influenced by Mughal. Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Preparation isn’t elaborate and neither are most of the ingredients. Steaming and cooking are fashionable ways of cookery. In coastal regions fish is the food of selection whereas additional upcountry pork wins the position on the plate. folks of no alternative region in Asian countries will rival the jap Indians’ love for sweets and desserts. Many of India’s hottest and world-renowned sweets are from here.

Most Famous Bengali Food.

Just like any other cuisine, Bengali cuisine also has many tasty dishes but here’s the list of the best ones. Luchi-Alur Dom, Keemar Doi Bora, Kathi Rolls, Jhal Muri, Daab Chingri, Shukto, Bhetki Macher Paturi, Kosha Mangsho, Shorshe Ilish or Ilish Maach, Milk Sweets, Rasgullas, Chamcham, Sondesh.

To know more click here.

That’s it, hope you enjoyed it.

Also check out my previous blog: Indian Cuisine: Taste Of North India.

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