The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.Kababs of AwadhKebabs are an integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.[citation needed]The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Its uniqueness comes from the slow preparation and layering of flavour in dishes. Where Mughal dishes are rich in fats due to excessive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices.

The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.[3] Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.Kababs of AwadhKebabs are an integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular kebabs in Awadhi cuisine viz. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.[citation needed]The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs.Awadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Its uniqueness comes from the slow preparation and layering of flavour in dishes. Where Mughal dishes are rich in fats due to excessive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices.

Awadhi

Bengali cuisine is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service 'à la russe' style of French cuisine, with food served in courses rather than all at once.

Bengali cuisine (Bengali: বাঙালি খাবার) is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian culture and cuisine.[1] Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes.[2] The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh. The exiles brought with them hundreds of cooks and masalchis (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably jafran and mace), the extensive use of ghee, and marinating meat with yoghurt and chilli."Mutton chaanp" in Bangladesh, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and kathi roll (kebabs in a wrap).The Mughals had a particular fixation on meat, bringing mutton into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.[Furthermore, traditional desserts had been primarily based on rice pastes and jaggery, but under Mughal influence moved towards significantly increased use of milk, cream, and sugar along with expensive spices such as cardamom and saffron.Bengal was once the home of a French colony, and also hosted populations of Portuguese, Dutch, and other Europeans. These collective western influences are seen in the foods created to satisfy the tastes of the western rulers. The result is a unique cuisine, local ingredients adapted to French and Italian cooking techniques—characterised by creamy sauces, the restrained use of spices, and new techniques such as baking. English and Jewish bakers such as Flury's and Nahoum's dominated the confectionery industry which migrated from British tables to everyday Bengali ones, resulting in many unique creations.

Bengali

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that flavors are intense. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.The cuisine of Goan people is mostly seafood-based

Goan

Hyderabadi cuisine, also known as Deccani cuisine, is the native culinary art of the Hyderabadi Muslims, which started to develop after the founding of the Bahmani Sultanate, and more radically with the foundation of the Qutb Shahi dynasty around the city of Hyderabad.As Hyderabadi cuisine began to develop further with the amalgamation of Mughlai, Arabic, and Turkish delicacies, blended with native Maratha and Telugu culinary traditions, it subsequently became a royal legacy of the Nizams, the erstwhile rulers of the State of Hyderabad.The unique blend of Mughal, Turkish, and Arabic cuisines, along with traditional Marathwada and Telugu preparations, is what makes the Hyderabadi cuisine so special. These varied influences and exceptional diversity basically make the Hyderabadi cuisine stand out in a country where food is a religion, worshipped and celebrated all over.The cuisine, mainly comprising of rice, wheat, and meat dishes prepared with various natural edibles, spices, and herbs, has different recipes for different occasions.The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since 1857. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from the Hyderabadi Biryani and Hyderabadi Haleem. Til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to create Sheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, today that had become an integral part of cuisine.Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of Telangana and the regions of Marathwada (now in Maharashtra) and Kalyana-Karanataka (now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and Aurangabad (Naan Qalia), Parbhani (Biryani and Tahari), Bidar (Kalyani Biryani) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the North Indian cuisine.

Hyderabadi

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only. Kashmiris consume meat voraciously, most Kashmiri Hindus are meat eaters.Some noted Kashmiri dishes include:"Tabakhmaaz" (Kashmiri Hindus commonly refer to this dish as Qabargah)Shab Deg: dish cooked with turnip and meat, left to simmer overnight.Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab Gosh.Goshtabeh - minced mutton balls with spices in yogurt gravy.Lyader Tschaman.Ruwangan Tschaman - Cottage cheese in tomato gravy.Riste -  meat balls in curry.Nader Ti Gaad - Fish cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ).Marchwangan Kormeh - Meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.Matschgan - Lamb meatballs in a gravy tempered with red chillies.Waazeh PolavMonje Haakh, Kholrabi being a delicacy.Haakh (wosteh haakh, heanz haakh among others) collard greens is enjoyed by Kashmiri people and they have their own versions of cooking the same with cottage cheese, mutton or chicken.Mujh Gaad - a dish of radishes with a choice of fish.Danival Kormeh - Lamb cooked with coriander or parsley.Rogan Josh - A lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form of a dry powder), ginger (also powdered), garlic, onions or asafoetida , gravy is mainly Kashmiri spices and mustard oil based.Yakhein - A yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.HARRISA - A popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.

Kashmiri

Malabar (Kerala) cuisine is a culinary style originating in the Kerala, a region in the south of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCEIn addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat-eating habits of the people were historically limited by religious taboos.Because of its rich trading heritage, over time various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavoring.Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon.Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian, Yemenese and Arab food culture. This confluence of culinary cultures is best seen in the preparation of most dishes. Kallummakkaya (mussels) curry, irachi puttu (irachi meaning meat), parottas (soft flatbread), Pathiri (a type of rice pancake) and ghee rice are some of the other specialties. The characteristic use of spices is the hallmark of Mappila cuisine—black pepper, cardamom and clove are used profusely.The Malabar version of biryani, popularly known as kuzhi mandi in Malayalam is another popular item, which has an influence from Yemen. Various varieties of biriyanis like Thalassery biriyani, Kannur biriyani, Kozhikode biriyani and Ponnani biriyani are prepared by the Mappila community.A favourite dish of Kerala Christians is mappas, or chicken stew. For this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. In Central Kerala this is made only with beef or lamb, the usage of chicken in stew is very rare. Lamb and duck can replace chicken in the stew recipe.Pidi is another dish made mainly by Syrian Christians from Central Kerala (Ernakulam and Thrissur), consisting of dumplings made from rice powder boiled in a mixture of coconut, rice powder, cumin seeds and garlic.Other dishes include piralen (chicken stir-fried), meat thoran (dry curry with shredded coconut), seafood and duck curries, and meen molee (spicy stewed fish). This is eaten with appam.[16] Meen mulakittathu or meen vevichathu (fish in fiery red chilli sauce) is another favourite item.Latin christians in Kerala follow the Portuguese heritage and lifestyle. Bread and stew are served after cake and wine at the banquet, followed by a meal with fish, cutlets, salads, fish moli, duck roast and mustad (mustard and coriander skins fried in vinegar) are important in the diet.

Malabar

Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkish cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as Turani (Turkic), Irani (Persian), Shaikhzada (Indian Muslim) and Hindu Rajput, the empire itself was Indo-Persian, having a hybridized, pluralistic Persianate culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value.- List of Mughlai dishes Kolkata biryani Mutton/Chicken ChapMutton/Chicken  PasindaTunde ke kabab Hyderabadi biryani HaleemKhichda KormaNihari-South Asian pilaf (first introduced by the Delhi Sultanate) SamosaBakarkhani Chicken tikka Lucknowi Biryani Tandoori chicken Aloo gosht (lamb/mutton and potato curry) Qeema matar (ground-lamb/ and pea curry) South Asian kofta Shahi paneer Shorba South Asian kebab (first introduced during Delhi Sultanate)  Galawati kebab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow)  Bihari kebab (meat-chunks roasted in open flame)  Kakori kebab (first prepared in Uttar Pradesh, India)  Chapli kebab (first prepared by Pashtuns in the northwest frontier of India)  Kalmi kebab  Seekh kebab  Shami kebab (first prepared by Syrian cooks in the Mughal era, "Shami" denoting their Syrian origin)  Shikampur kebab (native to Hyderabad, India)  Murgir kebab  Tunde ke kabab  Mughlai paratha  Murgh musallam  PasandaRezala (introduced to Bengal by the Mughlai sovereigns of Awadh and Mysore)  Shahi Tukda  Firni  Sheer Khurma

Mughali

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India and in many parts of the world.The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes.Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan.Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.

Punjabi

Rajasthani cuisine (Hindi: राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is known for its snacks like Mirchi bada and Pyaaj kachori. Other famous dishes include Dal Baati, malaidar special lassi and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, Maheshwari, Vaishnavas, and other preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians. Their diet consisted of game meat and dishes like laal maas (meat in red gravy), safed maas (meat in white gravy) and jungli maas (goat meat cooked with basic ingredients).

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