NORTH INDIAN CUISINE

Cuisine 


AWADHI CUISINE

 is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East., and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques and the cuisine of Lucknow bears similarities to those of Central Asia , Kashmir and Hyderabad . The city is also known for its Nawabi foods.

PUNJABI CUISINE

 is a culinary style originating in the Punjab,a region in the northern part of the Indian subcontinent, which is now divided between Punjab ,India and Punjab and Pakistan.. 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, UK, Canada, 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 HARRAPAN CIVILIZATION .Locally grown staple food 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. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and MAKKI KI ROTTI (flatbreads made with cornmeal).
BASMATI RICE is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. Many vegetable and meat based dishes are developed for this type of rice

KUMAUNI CUISINE

. KUMAUNI food is very simple but very nutritious. It completely suits the hard environment of the HIMALAYAS.Pulses like GEHET (Kulath, a local type of bean) are fashioned into different preparations like Ras-Bhaat, Chains, Faanda and Thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from Bhatt pulses. Cereals like MANDUA with rice and wheat are popular.
Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India

RAJASTHANI CUISINE

  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.
According to a 2014 survey released by the registrar general of India,RAJASTHAN  has 74.9% vegetarians, which makes it the most vegetarian state in India.
DONE BY

ARCHITA. T. MENON

Comments

  1. BlogFebruary 11, 2019 at 7:17 PM

    This blog gives the better view of lip smacking cuisine of Northern India and it is fantastic.
    Varshaa.R

    ReplyDelete
  2. imaginatively creativeFebruary 11, 2019 at 10:21 PM

    The blog just makes my mouth water by depicting the various cuisines present in north india. Each and every dish has it's own cause of origin and yumminess.
    G.Abirami

    ReplyDelete
  3. UnknownFebruary 12, 2019 at 6:55 AM

    Hamsika
    I would say your blog was delicious. It made me want food when I went up and down reading those tasty lines and yummy ingredients.

    ReplyDelete
  4. imaginatively creativeFebruary 12, 2019 at 7:53 AM

    This blog was a perfect description of the delicious cuisine of North India.
    Faaiqa Aisha

    ReplyDelete
  5. imaginatively creativeFebruary 12, 2019 at 9:34 AM

    This blog perfects our existing knowledge on North Indian cuisine while adding on to it at the same time and creates a fresh wave of fascination for the same.
    Faadila Aisha

    ReplyDelete

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