Prepare a chart (with pictures)of food culture of different regions of India north India south India east India west indiabhejo hai jaldi subject science ka hai
Answers
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Answer:
PUNJAB
India Chef’s main menu influence comes from the Punjab region of northern India and Pakistan. Tandoori cooking, as mentioned in a previous blog, is very popular; in fact, some of the most popular dishes in Indian cuisine are native to the Punjabi region, such as Chicken Makhni and Chicken Tikka Masala, which can be found on the India Chef menu. Breads, such as Chapati, Makki ki Roti, Baajre ki Roti and Jowar ki Roti are a common staple in Punjab cuisine, thanks to the many whole grains grown there. Seasonal vegetables play a big part in Punjabi foods, and are often spiced and/or sautéed with black cloves, cumin, coriander, turmeric and powdered red chili. Non-vegetarian dishes are often made with fish or goat meat; biriyani, a rice dish commonly prepared with chicken or lamb, is very popular both in Punjab and here in America. Punjabi masalas are traditionally made with tomatoes, onions, garlic, cumin, salt, turmeric and ginger, and sautéed in mustard oil. Due to the high number of people who follow the Sikh religion, vegetarian dishes are very popular in Punjab. Dal Makhni, Paneer Tikka Masala, Vegetable Kurma and non-meat curry dishes are also favorites in this region. The next time you visit India Chef, ask your waiter which Punjabi-influenced dish is highly recommended that day!
DELHI
Delhi, which at one time was the Mughal Empire capital, is primarily known for its Punjabi-influenced fusion dishes. The end of British rule in India brought about its partition, or division of land, which resulted in India’s independence and the creation of Pakistan. During the partition, Delhi was inundated with hundreds of thousands – if not millions – of people from the Punjab region specifically, and other parts of northern India to a lesser extent. Dishes evolved in varying ways during and after partition, including how the dishes are prepared, and what spices are used for flavor; many of the fusions of cuisines remain unique to the Delhi region. Paranthas (stuffed flatbread), kababs, kulfi (Indian ice cream), kachauri and chaat are quite common in Delhi; patties and sandwiches are two of the most popular hold-overs from Western rule, and they too are prepared in styles that are unique to the region.
GUJARAT
As mentioned at the beginning of this blog, Gujarat is home to many vegetarians, hence the emphasis on fruits and vegetables in Gujarati cuisine. One of the thing that makes dishes from Gujarat unique is the blend of spicy, sweet and salty flavors that often occur simultaneously. Gujarati sabzi, for example, can be spicy or sweet when stir-fried, thanks to the many combinations of vegetables and spices used. When in season, keri no ras, or fresh mango pulp, is often added to meals. Roti, daal, kadhi, shaak, chaas (buttermilk) and papad factor heavily in the Gujarati diet.
HARYANA
Dairy-based foods accentuate Haryana cuisine, thanks to the high numbers of cattle in the region. Typical meals in Haryana include bajra aloo roti, churma, kadhi, besan masala roti, pakora, singri ki sabzi, kheer and methi gajar; tamatar chutney is very popular in the region, as well.
KERALA
Seafood is key to the traditional Kerala cuisine, due to its coastal location. Popular are the rice curry dishes that feature anchovy, sole, shrimp, king fish, mackerel, parrotfish, oysters, squid, scallops, mussels and seer fish; and because Kerala has numerous inland bodies of water, freshwater fishes are also cooked in abundance. Thanks to the high number of coconut trees in Kerala, coconut and its milk are often used to thicken and flavor sauces. Thalassery biryani is native to Kerala.
MAHARASHTRA
In Maharashtra, spicy meat dishes, such as Kolhapuri Sukka mutton, pandhra rassa and tabmda rassa, rule the dinner table. Typical meals are also punctuated by rice, poli, roti, bhakar, varan and aamtee, or lentils and spiced vegetables. Maharashtra is well-known for its savji dishes, which are usually oily and spicy. Cashews and peanuts are often served with vegetables, and peanut oil is most popular to cook with.
RAJASTHAN
Because the Rajasthan region is so arid, the availability of ingredients is key to what is typically served. Daal-baati is a very popular dish in Rajasthan that is usually made with choorma that consists of ghee, sugar, and finely-ground baked rotis. The region’s cuisine is influenced by the Rajputs, whose diet consisted of game meat that created dishes such as khad khargosh, as well as laal maas, safed maas and jungle maas. Because water is difficult to come by, many meals are prepared with milk or ghee, creating rich and hearty dishes.