Cuisine India Society
Cuisine
Cuisine
In the heart of India, where history and modernity meet, the Cuisine India Society was established in 2010. Our mission is to celebrate and promote India’s rich culinary heritage, ensuring every dish tells a story and every flavour takes you on a journey.
India is a land where the air is filled with the aroma of spices, where each bite of food is a taste of history. As the Vedas note, “Annam Brahma,” meaning “Food is Divine”, this divine nature of Indian food is at the core of our mission.
Experience the rich flavors of Indian cuisine, where every dish shares a story of tradition, culture, and heritage.
Embark on a culinary journey through the rich heritage and diverse delicacies of North Indian cuisine.
Dive into a flavorful journey through the vibrant and diverse delicacies of South Indian cuisine.
Discover the Diverse Flavors, Aromatic Spices, and Cultural Heritage of East Indian Cuisine.
West Indian cuisine is a vibrant blend of cultures, featuring rich curries, tropical fruits, and fiery spices.
Celebrating the rich heritage, diverse flavors, and timeless culinary artistry of Indian cuisine—honoring traditional recipes and cooking techniques passed down through generations across every region of India.
Indian cuisine offers a wide range of flavors, from mild to spicy. Many dishes, such as dal (lentils), kheer (rice pudding), and paneer tikka, are very mild, relying more on aromatic spices rather than heat. The level of spice can be adjusted according to individual preference.
Indian food can be incredibly nutritious. Ingredients like lentils, vegetables, yogurt, and whole grains are staples. Cooking methods like steaming, boiling, or grilling are common in Indian kitchens, making many dishes healthy and balanced. For instance, vegetable curries, dal, and grilled tandoori chicken are all healthy options.
The term "curry" is a Western label that doesn't capture the diversity of Indian cuisine. India offers a variety of dishes, such as biryani, parathas, dosas, and idlis, that are not curries at all. Indian food is based on region, seasonality, and available ingredients.
While vegetarianism is common due to cultural and religious practices, India has a rich tradition of non-vegetarian food, particularly in regions like Kerala, Goa, and West Bengal, where seafood, chicken, mutton, and beef are widely consumed. Regional cuisines offer a wide variety of non-vegetarian options.
While deep-fried snacks like samosas and pakoras are popular, most Indian meals are not deep-fried. Many dishes are made with healthy cooking techniques, such as steaming (idlis), boiling (dal), or grilling (tandoori). Even the celebrated roti and naan are not fried, and many home-cooked meals use minimal oil.
While some Indian dishes may be rich in oil or ghee, many dishes are prepared with minimal oil. Traditional recipes like dal, vegetable stews, and grilled meats focus more on spices and herbs, without relying heavily on oil. Indian cuisine has a wide variety of lighter options, especially in home-cooked meals.
Rice is a staple in many regions, particularly the South and East, but bread (such as roti, naan, or paratha) is the primary staple in North India. Each region has its own preferred carbohydrate, and many Indian meals are served with breads rather than rice.
While many traditional Indian sweets do include sugar and ghee, there are a variety of desserts made from healthier ingredients like jaggery, dates, and fruits. Examples of this include gajak (sesame and jaggery bars) and laai (jackfruit-based sweets), which offer a different, often healthier, alternative.
While some dishes do take time and effort, many Indian recipes are simple and quick to make. Dishes like khichdi (a rice and lentil dish), chana masala (chickpea curry), or sabzi (vegetable curry) can be made in under 30 minutes, demonstrating that Indian food can also be quick and easy.
Indian food is incredibly diverse, varying greatly across regions. For instance, South Indian food features dosas, idlis, and sambar, while North Indian cuisine offers tandoori dishes and roti. West Bengal has a unique focus on fish and mustard, and Punjab is known for its butter chicken and parathas. Each state and region has its own distinct flavors and cooking techniques.
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Cuisine India was born out of a passion for the rich and diverse culinary traditions of India. Our journey began with a simple idea: to bring the authentic flavors of India to your table. From the bustling streets of Delhi to the serene backwaters of Kerala, our menu is a tribute to the traditional recipes passed down through generations.
The food of West Bengal is an affair of fragrance and taste-a sensitive marriage of delicate spices, deep love for fish, and sweets that reflects the rich cultural diversity of the region. Every meal-from the quintessential Shorshe Ilish and crispy Machher Jhol to the sweet indulgence of Rasgulla and Sandesh-is a celebration of the rich gastronomic legacy of the state. Mustard oil, green chilies, and aromatic masalas do wonders with some really mundane ingredients and turn them into masterpieces, while the delicate balance of flavors keeps your taste buds tingling. As royal was the past of Bengal, its foods are no less packed with history, and every dish tells its mouthwatering tale!
Andhra Pradesh cuisine is world-famous for its hot flavors and richness in spice usage, giving every recipe both heat and heart. Food items range from spicy Andhra Chicken Curry to sour Pulihora and most famously Gongura-a mingling of sour, spicy, and savory all in one plate. The rice-lentil-fresh vegetables trio forms the backbone for a lot of dishes. And of course, to give an extra kick in almost every meal come the pickles and chutneys. Andhra food is not for the meek but the brave; an affair with bold flavors which dare to leave their mark.
The food of Arunachal Pradesh is as varied and lively as its tribal cultures. The whole concept of cooking in this state rests on fresh, locally sourced ingredients. Light in most cases but full of unique flavors, the use of a number of meats, rice, and fresh herbs is pretty common in this region. Thukpa, Zan, and smoked meats-these are all highland staples blended with unique regional flavors. Simple, comforting food, with a few spices and rich in flavor; refreshing from the culinary aspect, influenced by the virgin natural beauty of the state.
Assamese cuisine promises a perfect blend of earthy, tangy, and spicy tastes from subtlest to boldest flavors. Rice, fish, and tea are quite dominant in the food because of the rich surroundings of the region. Different dishes of the region are Assam Laksa, Masor Tenga, and Pithas, showing the diversity in the dishes of the region. Assamese cuisine is essentially prepared with fresh herbs and a variety of indigenous ingredients, making every bit a flavor burst echoing the vibrant culture and the tranquil beauty of the state.
Food in Bihar is a meal on wheels, proof that simplicity can be super powerful. Traditionally imbibed with the food habit here is characterized by hearty, homely dishes like Litti Chokha, Sattu Paratha, and Dal Pitha being the leaders of the band. The bold flavors come from a perfect balance of mustard oil, spices, and fresh veggies, while the sweetness of Thekua and Khaja adds a sugary touch to every meal. Be it the smoky aroma of roasted litti or the tangy bite of chokha, Bihari food reminds one that in simplicity lies the most delicious magic!
Chhattisgarh cuisine, deeply rooted in the traditions of central India, is celebrated for its simplicity, earthy flavors, and use of locally sourced ingredients. Known as the "Rice Bowl of India," it prominently features rice, lentils, and an array of forest produce. The cuisine seamlessly blends tribal and regional culinary practices, offering a distinctive and wholesome gastronomic experience.
Some of its most famous dishes include Chila (savory rice or lentil pancakes), Fara (steamed rice flour dumplings), Dubki Kadhi (a tangy curry with gram flour dumplings), Bafauri (steamed lentil cakes), and Angakar Roti (thick rice flour flatbread). Popular snacks and sweets like Thethri, Dehrori, and Kusli further showcase the rich culinary heritage of the region.
Delhi’s cuisine is a dazzling mix of history, culture, and bold flavors, where every street corner offers a new culinary adventure. From the sizzling kebabs of Chandni Chowk to the rich butter chicken of old Delhi, the capital’s food scene is an irresistible blend of Mughlai, Punjabi, and street food influences. Crispy chaat, spicy parathas, sweet jalebis-all evoke a tasty image of the varied palates of the city. The food is as alive and kicking as the city-from the smell of smoking tandoors to the burst of sourness with each tamarind-filled golgappa.
Gujarati cuisine, hailing from the vibrant state of Gujarat in western India, is celebrated for its unique harmony of flavors, skillfully balancing sweet, salty, and spicy notes. Predominantly vegetarian, it showcases an array of iconic dishes such as soft and flaky Bhakri, spiced flatbread Thepla, tangy and creamy Kadhi, the hearty mixed-vegetable delicacy Undhiyu, fluffy and savory Dhokla, delicate rolled Khandvi, and crispy Fafda. This cuisine not only highlights the diverse palate of the region but also offers a delightful blend of taste and tradition.
The food of Himachal is one beautiful journey through crisp mountainous air, packed with wholesome flavors and simple ingredients-enough reason to hug a loved one. Each of them-From the heart of Chana Madra and spicy Dham to irresistible Siddu and Patande, represents the rural charm of this state and its love for fresh, locally grown produce. The food here is comforting yet energizing, with its signature use of lentils, rice, and intake of dairy products-be it after a mountain trek or on a chilly evening. Be it the rich aroma of ghee in each bite or those tangy flavors hitting right, Himachali cuisine epitomizes the mountainous feast.
Kashmiri cuisine represents an overwhelming combination of rich tastes, aromatic spices, and a tradition passed down over generations, where every food has a story to tell. Be it the iconic feast Wazwan or the simple Yakhni and Rogan Josh, the golden streak of saffron that touches the food and luscious meats basted in curd, making them tender, is absolutely exquisite. Mustard oil, dry fruits, and a great array of aromatic spices bring it to a different dimension altogether. From the warmth of Kashmiri kahwa to the subtle sweetness of desserts like shahi tukda, this is real gastronomic treasure that does not overdo indulgence, keeping tradition in mind perfectly.
Food in Jharkhand is characterized by a number of genuine, earthy flavors and a great belief in fresh and locally produced ingredients. Common ingredients include rice, millet, and lentils; the dishes themselves are heavy yet nutritious. A few other dishes combined rustic charm with a spicy kick: Thekua, Litti, Pittha, fresh greens, and bamboo shoots lend the flavor of forests into play. Whether it's the simple rice and dal meal or an array of delicacies in festivals, traditional Jharkhand fare is something that awakens your senses to the smell of the village.
The food of Karnataka is a potpourri of flavors-a pinch of spicy curries and a pinch of sweet delicacies. For one thing, rice, lentils, and coconut are common in their food, making it a comfort food for the people here. Dishes like Bisi Bele Bath, Ragi Mudde, and Mysore Pak prove the fact that even simple ingredients can be made extraordinary. Be it the tangy curry, the crispiness of the dosas, or the sweet delights that Halebidu desserts are, Karanataka's food represents the state in all diversity and color.
Kerala cuisine, hailing from the southern state of Kerala in India, is a vibrant and aromatic culinary tradition, celebrated for its rich blend of flavors, diverse textures, and tantalizing aromas. Deeply influenced by the state’s coastal geography, tropical climate, and cultural heritage, this cuisine is aptly reflective of Kerala’s title, "God's Own Country." Coconut, spices, and seafood are at the heart of its dishes, creating a gastronomic experience that is both unique and deeply rooted in tradition.
Popular dishes include Appam and Ishtu (soft rice pancakes paired with a coconut-based stew of vegetables or meat), Puttu and Kadala Curry (steamed rice and coconut cakes served with black chickpea curry), and Fish Molee (a mild fish curry cooked in coconut milk and spices). Coastal specialties like Meen Pollichathu (spiced fish wrapped in banana leaves and grilled) and Prawn Curry are beloved for their bold, tangy flavors.
Maharashtrian cuisine, hailing from the western state of Maharashtra in India, is a vibrant and diverse culinary tradition celebrated for its bold flavors, varied textures, and reliance on fresh, locally sourced ingredients. This cuisine masterfully balances spicy, sweet, and tangy elements, reflecting the rich cultural heritage and geographical diversity of the region, from the lush coastal Konkan belt to the arid landscapes of the Deccan Plateau.
Some of its most iconic dishes include Vada Pav (spiced potato fritters in a bun), Misal Pav (a spicy lentil curry served with bread and savory toppings), Puran Poli (a sweet flatbread stuffed with jaggery and lentils), Bharli Vangi (stuffed eggplant curry), Thalipeeth (a multi-grain flatbread), and Sabudana Khichdi (a tapioca pearl dish popular during fasting). Coastal delights like Malvani Fish Curry and the tangy Sol Kadhi, along with desserts such as Modak (sweet rice dumplings) and Shrikhand (flavored strained yogurt), further enrich the cuisine's diverse offerings.
Fresh food, celebrating the nature of Meghalaya, forms the basis of the meals here: simple and wholesome, rice, meat, and loads of fresh greens are used liberally to create truly satisfying dishes. Traditional dishes include Jadoh, Pukhlein, and Dohneiiong that is best served with a side of pickles and chutneys. Food is light on spices but big on taste, carrying the cool refreshing feel of hills with each and every bite!
Food in Madhya Pradesh is an important part of the culture that characterizes its rich heritage, having just the right amount of spice, richness, and comfort food. From tangy Bhutte Ka Kees to succulent Poha and famous kebabs in Malwa style, everything is there to offer, which is nothing less than a flavorful time-traveling experience. Staple ingredients include wheat, rice, and lentils, while sweet courses like Jalebi and Mawa Baati provide an excellent end to any meal. The food of Madhya Pradesh is hearty and full of zest-just like the state.
Odisha (formerly Orissa) cuisine, originating from the eastern state of India, is a delightful blend of simplicity, rich flavors, and wholesome nutrition, deeply rooted in tradition. Renowned for its balanced taste, the cuisine emphasizes the use of fresh, locally sourced ingredients with minimal reliance on heavy spices. Shaped by the state's coastal geography, temple rituals, and agricultural bounty, it offers a unique gastronomic experience.
Some of the most popular dishes include Dalma (a lentil and vegetable stew), Santula (a lightly spiced vegetable medley), Macha Besara (fish cooked in a mustard seed paste), and Pakhala Bhata (fermented rice served with accompaniments, a summer staple). Odisha is also famous for its iconic sweets like Chenna Poda (baked cottage cheese dessert), Rasagola (soft cheese dumplings in syrup), and Arisa Pitha (deep-fried rice cakes). Street foods such as Dahibara Aloo Dum (lentil dumplings with spiced potato curry and yogurt) add to the diverse culinary tapestry of the region.
Punjabi cuisine is a delightful bond of bold spices, rich flavors, and warm hospitality. From the buttery, melt-in-your-mouth Parathas to the rich indulgence of Butter Chicken, each dish speaks volumes about the state's love for hearty and flavorful food. Dal in generous helpings, tandoori meats, and a range of pickles make the food here comforting and wholesome. Be it the sweet touch of Gajar ka Halwa or the smoky tandoori delicacies, Punjabi cuisine is alive and full of zest like its culture!
From Dal Bati Churma to flavourful ghevars, Rajasthani cuisine is as colorful and vibrant as the culture itself and as alive as the desert landscape. Characterized by liberal use of spices, more often it is aromatic, tangy, and fiery; few dishes like dal baati churma, gatte ki sabzi, and laal maas give it yet another taste and tradition. It also involves using kachoris, gram flour, curd, and millet in the food to create something rich and delicious. The sweet and salt contrasts of ghewar and churma or even the spices from a mutton curry, Rajasthani fare aptly captures royal history and arid natural settings of the region.
The food is fiery, filled with flavors, and the rice, tamarind, and spice are the stars of the show. Be it the iconic Hyderabadi Biryani, the fierce Kodi Kura, or the tangy Sarva Pindi, each dish whacks with its powerful rich flavors. Telangana cuisine is equally famous for its liberal use of ghee, fresh vegetables, and aromatic spices, which turn dishes into satisfying and soul-warming meals. Be it the spice of a curry or the crunch of a snack, Telangana's food always leaves you wanting for more.
Food in Uttar Pradesh is a grand feast that contains royal Mughal flavors combined with rustic street food magic. Be it the royal kebabs and biryanis of Lucknow or the irresistible chaat and kachoris of Varanasi, each dish can narrate stories of the glorious history and varied culture of the state. Food is about a gamut of strong spices, meats cooked for hours over slow fires, and heavenly gravies-sweetness in every bite-think sinful pethas and rabri. From the aroma of a freshly fried samosa to the sugary feel of a perfectly made malaiyo, the food of Uttar Pradesh is just as unforgettable as its vibrant traditions.
Food of Uttarakhand is somewhat similar to that of its earth-simple and hearty combined with earthly aromas. Predominantly known for freshness in all its ingredients-be it buckwheat, rice, or any fresh vegetables-there the place is just right nourishing the chilling mountain air. Various comforting and naturally vibrant dishes such as Aloo Ke Gutke, Kafuli, and their famous Chainsoo Curry of Garhwal adorn the traditional culinary dress. Ghee, curd, and odd herbs give it that original signature, whereas sweet delicacies of Bal Mithai and Singori are great mountain sweets. Uttarakhand's soul is a warm hug it gets from the very warm and welcoming hills from which this cuisine is native.
The Tamil Nadu cuisine epitomizes vibrancy and flavor in each food intake-be it rice, lentils, or spices-leading the race. Each bite is a burst of flavors in boldness, from crispy dosas to tangy sambars and rich Chettinad curries to delightful filter coffees. Food here is synonymous with a perfect blend of spice and tang, with liberal use of tamarind, curry leaves, and mustard seeds conjuring up both aromatic and satisfying dishes. Whether it is the richness in Pongal or a spicy touch of sambar, Tamil Nadu food completely mirrors its rich cultural heritage.
“Bharat has long understood the medicinal value of food, as outlined in the Charak Samhita, which describes how ingredients not only nourish the body but also restore balance and heal the mind. Traditional recipes serve as time-tested solutions for health and well-being, making them more relevant than ever in today’s world. This fusion of science and tradition underscores the importance of preserving and promoting Bharat’s culinary heritage.”
From spice secrets to soulful stories - explore the rich tapestry of Indian cuisine, one blog at a time.
