Indian foods are famous all over the world. India has always been a diverse country. The diversities are not only limited to multi-region and multi-language, but we can also see them in food too. Indian meals are world-famous for their taste and color. No matter where you visit in India, you will always get a famous and special variety of food with a unique name too.
Food lovers of Indian foods are all around us, and they always want to try something new and refreshing. Some Indian foods is made famous because of the following or demand. Like once, the Maggi Noodles was in huge demand and nowadays are in demand by the ones who don’t have time to cook. You can devide Indian foods into 4 zones, mainly North, East, West, and South. The division is possible because of the history and climate in those areas. There are specialties of every region of India. So here we are trying to cover some of India’s best cuisine, which is famous worldwide.
Foods of Northern India
North India has extreme weather conditions. The summer is too hot and winter being too cold. So here the food varieties are more and different as per the geographic and climatic changes.
Everyone loves to have pakoda during rain and winters, in North India, you will find various kinds of pakodas with mouth-watering taste. If we speak about northern India, the state like Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chhattisgarh, and Madhya Pradesh are included and have some general food trends, which tends to have similarities.
Seasonal fruits and vegetables are available in a bulk quantity in these areas. The food connection of these parts with other parts of the world is more so we can find a variety of different food cultures here. The styles present here is famous all across the globe.
Roti is more loved over rice in northern parts because of the availability of wheat in these areas. Tandoori Naan, Tandoori Roti, Kulche, Chole Bhature, Parathas are very famous here. Still, rice makes its way to the meal every day for one time. Other than that rice is used to make pulao and biryani too.
Foods of East India
States like West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Orissa are grouped together in East India Zone. The amount of rain which is experienced by these parts is generally higher than in other parts of the country. Due to heavy rains, it always has enough water for paddy cultivation. So the main dishes and food style always revolve around rice. Apart from rice, green vegetable and fruits are also grown here in abundance. The population here has a mix proportion of Vegetarian and Non-Vegetarian food lovers. Their cuisine is influenced by the Chinese style of cooking and the somewhat Mongolian style of food.
Here the cuisine style is divided into majorly three varieties Northeastern style, Bengali and Assamese style, and Odisha style. There is very little difference in Northeastern and Odisha style as the majority of food is made by either steaming or frying. The Bengali and Assamese style is quite different. As the East Zone is near the coastal area so, Fish is the main meal here and even the Pork. The desserts available here are famous worldwide and also imported by other countries. These desserts are supplied all over India.
East Indian food has less spice, so you can rest assured of enjoying the flavors of the ingredients. The availability of fresh seafood is a treat for Non-Veg foodie. Even the styles here have the good influence of the European invaders and the Muslims who settled there.
Some popular dishes readily available in all the restaurants are Momos, Thukpa, Tomato Achaar, Machcher Jhol, and Jhaal-Muri. Apart from these, the desserts are also available here, which are mouth-watering. Some of them being Kheer, Rasgulla, and Sandesh.
Food of Western India
Western India has a wide variety of weather. Rajasthan and Gujarat have dry and hot climates, so vegetable production in the area is minimal. For this, these parts preserve the vegetable and fruits as chutney and as pickles. Western India consists of Maharashtra, Rajasthan, Gujarat, and Goa. Most people here are vegetarian, except some parts of Maharashtra and Goa that comes in the coastal area are overdependent on fish and prawn. Coconut and Peanuts are also available here in abundance. The food culture in Goa mainly consists of the Portuguese way of cooking and flavors.
The West Indian Zone has the widest variety of differences in their food. If we talk about Rajasthan, then its food is spicy and mostly vegetarian, but still, they have the recipe for the Laal Maas. Gujarati cuisine is primarily sweet flavored and maximum of them being vegetarian.
Thali of Gujarat is one of the specialties where they serve more than eight different Sabzis and followed by Chappati, Rice, and Sweets. The coastal areas of Maharashtra are famous for Malwa Food. Malwa food is very spicy and mainly served fish and other seafood. Another variety found in this zone is from Goa’s Goan cuisine, which is heavily flavored by coconuts, vinegar, and red chilies.
Rajasthan is famous for Dal Bati Churma, Laal Maas, Mawa Kachori, Mirchi Bada, Kalakand, Pyaaz Ki Kachori, Gatte, Bajra Ki Raab, Ghevar, Malpua and many more.
Popular dishes of Maharashtra are Poha, Misal Pav, Pithla Bhakri, Sabudana Khichdi, Bharli Vangi, Vada Pav, Aamti, Puran Poli, Shrikhand and many more.
Famous dishes of Gujarat are Khaman, The Sponge Snack, Thepla, Khandvi, Undhiyu, Muthiya, Handvo, Fafda-Jalebi, Lilva Kachori, and many more.
Famous dishes of Goa are Bebinca, Ambot Tik, Crab Xec Xec, Fish Curry Rice, Chicken Cafreal, Goan Feni, Sorpotel, Mushroom Xacuti, Mackerel Reacheado, Sanna, Goan Sausages and many more.
Indian Foods of South Region
In South India, we have included the states of Andra Pradesh, Kerala, Tamil Nadu, and Karnataka. The climate here overall is humid and hot. Southern India always gets the right amount of rainfall, so it has a good supply of rice, fresh fruits, and vegetables. The food in Tamil Nadu is generally the chilliest among all other southern states. The Hyderabadi food contains Cashew Nuts, Dried Fruits, and Saffron, which are costly ingredients.
South Indian cooking has more chilly flavor in all the Indian food. Foods here revolves around rice or rice-based dishes.
Rice is taken together with Sambar and rasam, dry and curried vegetables and meat dishes, and a group of coconut-based chutneys and papad. South Indians are extraordinary admirers of coffee.
Pulihora, Chepa Pulusu, Gongura Pickle Ambadi, Pesarattu, Chicken Biryani, Gutti Vankaya Koora, Punugulu, Curd Rice are very popular in Andhra Pradesh.
Famous dishes of Kerala are Idiyappam, Erissery, Puttu And Kadala Curry, Appam, Ela Sadya, Parippu Curry, Dosa, Idli Sambar and many more.
Popular dishes of Tamil Nadu are Idli, Sambar, Chicken Chettinad, Dosa, Vada, Uttapam, Banana Bonda, Rasam and many more.
Popular dishes of Karnataka are Neer Dosa, Korri Gassi, Kundapura Koli Saaru, Masala Dosa, Allugedda, Mysore Pak, Pandi Curry, Haalbai and many more.