India offers the most authentic cultural and traditional dishes which have evolved over centuries to perfection. Each dish is prepared with a variety of spices and ingredients to create a distinct and individual flavor. India is quite famous for its diverse multi-cuisine available in a large number of restaurants and hotel resorts which is reminiscent of unity in diversity.

Kashmiri Food

Kashmiri food is the authentic cuisine of the Kashmir Valley region. Rice and meat is the staple food of Kashmiris. Some noted Kashmiri dishes include Qabargaaf, Shab Deg, Aab Gosht, Rogan Josh, Yakhni etc. Kashmiri kitchen and Wazwaan restaurants offer delicious Kashmiri food that has been evolved over years.

Mughlai Cuisine

Delhi is the city of historical landmarks. Mughlai food’s origin can be traced back to the Mughal Dynasty. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal Empire. It represents a combination of cooking style and recipes of central Asia and North India.Famous Mughlai dishes include Haleem, Chicken, Biryani, Qeema Matar, Murgh Kababs etc. To experience the taste of such lip-smacking flavors, Karim’s and Mughlai Junction are the best-rated hubs.

Punjabi Cuisine

Punjab is one of the most prosperous states in India, and the food of Punjab attests to this in every morsel. Even though it is known as the breadbasket of India, we get so much more than just that in their cuisine. Punjabi food dominates a larger part of the north Indian cuisine. No matter what divides people, food has the power to unite us as Indians, especially the rich Punjabi food with its succulent taste and desi ghee. And with Pakistan being Punjab’s neighbor, a lot of Pakistani flavours have also seeped into the cuisine of Punjab giving it even more exotic flavour. Some favourites from the land of Bhangra are Butter chicken, Chhole-Bhature, Lassi, Makke di Roti- Sarson da Saag etc.

Gujarati Food

Gujarati cuisine is one of the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of, each with its unique cooking style, different kinds of, farsans, pickles and chutneys, and foods that are always high in nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavors where sweet notes dominate most dishes like the famous Gujarati Kadhi. 'Vaghaar' is a blend of spices purified in hot oil and generously drizzled over dal to enhance the flavor and impart an irresistible aroma. The prominence of ingredients like, besan or Gram Flour, lentils, sesame seeds and yogurt is another feature that sets Gujarati dishes apart.

Bengali Food

Bengali food is appreciated for its fabulous use of panchphoron, a term used to refer to five essential spices namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavors. Rice and fish are the staple food of Bengalis. Bhappa Aloo, Doi Machh, Mishti Doi, Sandesh, Tangra Macher Jhol., Shukto Mutton Biryani, Aloo Potol Posto, Ilish Macher Jhol etc. are the most relished.

Rajasthani Food

In the royal kitchens of Rajasthan, as well as most other states, food is a very serious business and raised to the level of an art- form. Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The scarcity of water, fresh green vegetables have all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer, and Bikaner, cooks use the minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter.

Dried lentils, beans from indigenous plants like sangri, ker, etc are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. The daily food in Rajasthan typically comprises unleavened bread, made of wheat, barley, millet or maize. Some of the most popular dishes include Dal Bati Churma, Gatte ki khichdi, Ker sangria, Bajre ki roti, boondo raita etc.

South Indian Cuisine

The cuisine of south India is known for its light, low-calorie appetizing dishes. The traditional food of south India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking Dosas, Vadas, Idlis, and Uttapams. The region offers a wide variety of vegetarian and non-vegetarian dishes with each state holding its own uniqueness and food habits. Some authentic and popular South Indian dishes that are sure to delight taste buds include Chakra Pongal, Sambar and Vadai from Tamil Nadu; Rava Idli from Karnataka; Kadala Curry and Appam from Kerala; and Kebabs and Biryanis from Andhra Pradesh. 

So prepare yourself to dive into a world of spice-packed, flavour and fragrance rich Indian food.With its array of spices and condiments and experimental attitude, Indian cuisine allows home cooks to get creative and adventurous. Play around with basic dishes and flavors and you’ll find it’s an easy way to shake up your usual dinner repertoire.