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Indian cuisine

Dhaba Indian Cuisine is the universal name for the foodstuffs of the Indian subcontinent, characterized by the widespread use of a variety of flavors, herbs, and other vegetables, and sometimes outgrowths developed in India and also for the extensive practice of vegetarianism in Indian civilization. Each family of Touch Indian Cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.



Hindu faiths and society have played a powerful position in the development of Dhaba Indian Cuisine. However, food diagonally India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique mix together of some a variety of cuisines.The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery.The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Dhaba Indian Cuisine. Indian Cuisine History has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.

  • Barfi is a sugary made of dried exploit with ground cashews or pistachios. It is customary to attach a thin layer of edible silver foil as decoration.
  • Chikki A easy sweet complete out of peanuts and molasses.
  • Gulab jamun is an Indian dessert prepared out of fried milk balls covered with water in charming syrup.
  • Jalebi is made by cavernous-frying flour in a circular shape and then dipping in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture, and has a more coiled texture. Typically Jalebi is brown or yellow, while Imarti is reddish in color. Often taken with milk, tea or even yogurt (or Lassi)
  • Khaja is a sweet foodstuff of Orissa and Bihar states in India. Sophisticated wheat flour, sugar and oils are the chief ingredients of khaja.


Rice is the main staple food of the majority of the Tamil people. Lunch or Dinner is typically a meal of steamed rice, served with accompanying items, which typically include sambar, dry curry, rasam, kootu and thayir or more (buttermilk).

Tiffin or glow meals, which is frequently served for mealtime or as an evening snack, usually include one or more dishes like idli, Pongal, Dosai, Puttu, Aval, Chapathi, Sevai, Vadai which are of 2 kinds - Vadai, along with coconut Chutney, Sambar and Milagai podi. Tiffin is frequently accompanied by hot filter coffee, the signature beverage of the city.

  • Chettinad dishes similar to appam, uthappam.
  • Parota finished with maida or all-purpose flour, possibly similar to the north Indian wheat flour-based paratha.
  • Upma, made starting wheat (rava), onion, green chillies. May also be alternated with busted rice granules, flattenned rice flakes, Or almost any other cereal granule instead of broken wheat.
  • Dosai, crepes made from a fermented batter of rice and urad dal (Black gram), and is accompanied by Sambar; also see Masala dosai
  • Idli, steamed rice-cakes, prepared from a fermented batter of rice and urad dal (Black gram), and side-dishes are usually different kinds of chutney or sambhar
  • Puliyodarai, Puli=Tamarind, thorai/thoran=fry, is a popular Tamil dish and widely specialised among Tamil Iyengars and famous throughout Karnataka as Puliyogare. It is a mixture of fried tamarind paste and cooked rice. The tamarind paste is fried with sesame oil, asofoetida & fenugreek powder, dried chilly, groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves, turmeric powder and seasoned with light jaggery and salt.
  • Sambar, a thick stew of lentils with vegetables and seasoned with exotic spices
  • Rasam, lentil soup with pepper, coriander and cumin seeds
  • Thayir sadam, steamed rice with curd
  • Sevai or Idiyappam, rice noodles made out of steamed rice cakes.
  • Appam
  • Kottu
  • South Indian Coffee, also well-known as Madras Filter Coffee, is a sweet milky coffee fashionable in Tamil Nadu. There is also a version called Kumbakonam Degree coffee. It is quite similar to the Cappuccino and Latte varieties of coffee in the United States of America. Masala Paal(Masala milk), sweetened milk with aromatic spices.

Biryani Indian Cuisine is a combination of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. Biryani Indian Cuisine created in the South Asia in the kitchens of Muslim rulers. Biryani is popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. .



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