Traditional Indian Foods PDF

```markdown # Recap History of food & It's preservation. # Introduction to Basic Food Science ## Traditional Indian Foods ### Class:04 Presented by: Anubhav Pandey - ICAR JRF Qualified - UGC NET Qualified ## Traditional Indian Foods - **1.Andhra Pradesh** - **Staples**: Pulihora (tamarind ri...

```markdown # Recap History of food & It's preservation. # Introduction to Basic Food Science ## Traditional Indian Foods ### Class:04 Presented by: Anubhav Pandey - ICAR JRF Qualified - UGC NET Qualified ## Traditional Indian Foods - **1.Andhra Pradesh** - **Staples**: Pulihora (tamarind rice), Gongura Pachadi (sorrel leaves chutney), Gutti Vankaya (stuffed brinjal curry). - **Desserts**: Pootharekulu (rice paper sweet), Ariselu. - **Importance**: Andhra Pradesh cuisine is known for its bold flavors and a rich use of tamarind, chilies, and local greens. - **2. Arunachal Pradesh** - **Staples**: Bamboo Shoot Curry, Thukpa, Zan (millet porridge). - **Beverages**: Apong (rice beer). - **Importance**: The cuisine of Arunachal Pradesh is influenced by its tribal culture, with an emphasis on organic and fermented ingredients, making it unique and highly nutritious. ## Traditional Indian Foods - **3. Assam** - **Staples**: Assam Laksa, Khar (alkaline curry), Masor Tenga (tangy fish curry). - **Desserts**: Pitha, Narikol Ladoo. - **Importance**: Assamese cuisine is known for its simplicity, fresh flavors, and unique alkaline preparations. The use of fish and mustard is a staple in the state’s food culture. - **4. Bihar** - **Staples**: Litti Chokha, Dal Pitha, Thekua. - **Desserts**: Khaja, Balushahi, Malpua. - **Importance**: It is known for its earthy flavors, particularly the use of roasted gram flour and mustard oil. ## Traditional Indian Foods - **5. Chhattisgarh** - **Staples**: Chila (rice flour pancake), Fara (steamed rice dumplings), Dubki Kadhi. - **Snacks**: Dehrori, Bafauri. - **Importance**: Known as the rice bowl of India, Chhattisgarh's food is simple, nutritious, and heavily reliant on locally grown grains and pulses. - **6. Goa** - **Staples**: Goan Fish Curry, Vindaloo, Xacuti. - **Desserts**: Bebinca, Dodol. - **Importance**: Goa's cuisine is a fusion of Portuguese and Konkan influences, known for its tangy, spicy, and coconut-based flavors, especially in seafood dishes. ## Traditional Indian Foods - **7. Gujarat** - **Staples**: Dhokla, Undhiyu, Thepla, Handvo. - **Desserts**: Basundi, Mohanthal. - **Importance**: Gujarati food is predominantly vegetarian, featuring a balance of sweet, spicy, and tangy flavors, making it one of the most diverse regional cuisines. - **8. Haryana** - **Staples**: Bajre ki Khichdi, Kachri ki Sabzi, Besan Masala Roti. - **Desserts**: Churma, Malpua. - **Importance**: The cuisine of Haryana is deeply connected to the state’s agricultural lifestyle, with dairy and millet forming the backbone of its diet. ## Traditional Indian Foods - **9. Himachal Pradesh** - **Staples**: Dham (traditional meal), Siddu, Madra (yogurt-based curry). - **Snacks**: Babru (stuffed bread). - **Importance**: Himachali food is highly influenced by the climatic conditions, making use of fermented and slow-cooked dishes for better preservation and warmth. - **10. Jharkhand** - **Staples**: Dhuska. Rugra (wild mushroom curry), Bamboo Shoots. - **Desserts**: Arsa, Thekua. - **Importance**: Jharkhand’s cuisine is simple yet flavorful, heavily dependent on forest produce and tribal cooking techniques. ## Traditional Indian Foods - **11. Karnataka** - **Staples**: Bisi Bele Bath, Ragi Mudde, Mysore Masala Dosa. - **Desserts**: Mysore Pak, Obbattu (puran poli). - **Importance**: Karnataka’s cuisine is diverse, with influences from Udupi, Malnad, and North Karnataka, showcasing a wide range of dishes. - **12. Kerala** - **Staples**: Appam, Puttu, Avial, Kerala Fish Curry. - **Desserts**: Ada Pradhaman, Payasam. - **Importance**: Kerala cuisine is known for its abundant use of coconut, seafood, and spices, reflecting the state’s coastal and tropical geography. ## Traditional Indian Foods - **13. Madhya Pradesh** - **Importance**: Madhya Pradesh has a vibrant food culture with a mix of Mughal, Maratha, and tribal influences. - Key Dishes: - Dal Bafla: A wheat-based dish similar to Rajasthan's Dal Baati but cooked with more ghee and served with dal and chutney. - Poha: Flattened rice dish garnished with onions, peanuts, and sev, often accompanied by jalebi. - Bhutte Ka Kees: Grated corn cooked with milk, spices, and mustard seeds, a specialty from Indore. - Gosht Korma: A Mughlai-inspired mutton curry with rich spices. - Seekh Kebabs: Minced meat skewers, popular in Bhopal. ## Traditional Indian Foods - **Snacks**: - Kachori and Samosa: Spicy and crispy deep-fried snacks. - Namkeen: Indore's Ratlami Sev is renowned across the country. - **Desserts**: - Mawa Bati: Fried dumplings made with mawa (khoya) and stuffed with nuts. - Shikanji: Not the drink, but a creamy yogurt-based dessert from Malwa. - Jalebi: A favorite breakfast dessert, especially in Indore and Ujjain. - **Beverages**: - Sulemani Chai: A spiced tea with a Mughlai touch. - Mahua Liquor: Made from Mahua flowers, popular in tribal regions. ## Traditional Indian Foods - **14. Maharashtra** - **Staples**: Vada Pav, Misal Pav, Pav Bhaji, Puran Poli. - **Desserts**: Shrikhand, Modak. - **Importance**: Reflects the fast-paced lifestyle of Mumbai and diverse regional cooking styles. - **15. Manipur** - **Staples**: Eromba (fermented fish with vegetables), Chamthong (vegetable stew). - **Desserts**: Chakhao Kheer (black rice pudding). - **Importance**: Known for its fermented flavors and use of local herbs. ## Traditional Indian Foods - **16. Meghalaya** - **Staples**: Jadoh (red rice and meat), Dohneiiong (pork with black sesame). - **Snacks**: Pumaloi (steamed rice cake). - **Importance**: Highlights the Khasi tribal food culture. - **17. Mizoram** - **Staples**: Bai (mixed vegetable and bamboo shoot stew), Zu (tea). - **Importance**: Simple yet nutritious dishes influenced by the region's hilly terrain. ## Traditional Indian Foods - **18. Nagaland** - **Staples**: Smoked Pork, Axone (fermented soybean). - **Beverages**: Zutho (rice beer). - **Importance**: Features bold flavors and fermented ingredients, representing Naga heritage. - **19. Odisha** - **Staples**: Dalma (lentils with vegetables), Pakhala (fermented rice). - **Desserts**: Chhena Poda, Rasabali. - **Importance**: Traditional and highly nutritious, especially in hot climates. ## Traditional Indian Foods - **20. Punjab** - **Staples**: Makki di Roti and Sarson da Saag, Butter Chicken, Chole Bhature. - **Desserts**: Phirni, Gur ka Halwa. - **Importance**: Represents the agrarian and hearty food culture of Punjab. - **21. Rajasthan** - **Staples**: Dal Baati Churma, Gatte ki Sabzi, Ker Sangri. - **Desserts**: Ghewar, Malpua. - **Importance**: Desert cuisine adapted to low water availability. - **22. Sikkim** - **Staples**: momo, thukpa, gandruk, selroti. - **Importance**: reflect tibetian influence. ## Traditional Indian Foods - **23. Tamil Nadu** - **Staples**: Chettinad Chicken, Pongal, Sambhar. - **Desserts**: Rava Kesari, Payasam. - **Importance**: Showcases South Indian spices and vegetarian delicacies. - **24. Telangana** - **Staples**: Hyderabadi Biryani, Sarva Pindi (spicy rice flour pancake). - **Importance**: A blend of Mughlai and Telugu food traditions. - **25. Tripura** - **Staples**: Mui Borok (fermented fish curry), Chakhwi (bamboo shoot curry). - **Importance**: reflects cultural heritage. ## Traditional Indian Foods - **26. Uttar Pradesh** - **Staples**: Awadhi Biryani, Nihari, Bedmi Poori, kebab, poori sabzi. - **Desserts**: Gulab Jamun, Imarti, petha, kulfi faluda. - **Importance**: Reflects Nawabi and Mughlai culinary heritage. - **27. Uttarakhand** - **Staples**: Kafuli (spinach curry), Chainsoo (black gram curry). - **Desserts**: Bal Mithai, Singori, Jhangore Ki Kheer. - **Importance**: Contributes to a balanced diet with nutrient-rich dishes. ## Traditional Indian Foods - **28. West Bengal** - **Staples**: Shorshe Ilish (mustard hilsa), Kosha Mangsho. - **Desserts**: Rosogolla , Mishti Doi. - **Importance**: Rich in seafood and mustard-based dishes, showcasing Bengali love for fish and sweets. - **29. Delhi** - **Staples**: Chole Bhature: A popular dish consisting of spicy chickpeas (chole) served with deep-fried bread (bhature). - **Parathas**: Stuffed flatbreads, often filled with potatoes, enjoyed with yogurt and pickles. - **Importance**: The diverse culinary blend represents the city's rich history, from Mughal to Punjabi influences. ### THANK YOU! ```