West India Cuisine And Its Peculiarity!
West India Cuisine And Its Peculiarity!
It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.
The Western region of India comprises states like Gujarat, Rajasthan, Maharashtra and Goa.
Geographical diversity has given rise to a variety of dishes in the western part of India. Varying backdrop from the dry deserts to wet coastal area has contributed resourcefulness to the west India cuisines. Simultaneously, western India is a melting pot of several races and traditions. So, it witnesses various impacts on the variety of dishes.
Rice is the chief food in the western India too. Wheat, bajra and jowar are also consumed in regions such as in Gujarat and Rajasthan.
In Gujarat area and Mumbai, Parsi influences have been seen in their cuisine. Vegetarian dishes like Pav Bhajis, Bhel puris and Dhoklas are mouthwatering for delicious food lovers. Due to plenty of the Jains in Gujarat, the state excels in vegetarian cuisine with the intelligent use of spices and rich texture.
In the coastal areas of Maharashtra and Goa, sea fishes are available in large quantity. Preparations of sea fishes soaked in tantalizing spices are sure to increase your taste of mouth. Goa, with its signature Portuguese impact has specifically won the heart of food lover through stomach with the exotic seafood including crab and prawn.
The food of Rajasthan is rich in spices. Rajasthani cuisines are little spicy in taste and you should aware about Rajasthani cuisine’s spicy taste before eating.
List of famous South India Cuisines and its characteristics:
Name Description
Amti: Lentil curry. Split lentil.
Bajri no rotlo: Bread. Thick millet flour flatbread usually grilled over coals.
Barfi: Sweet
Basundi: Sweet
Bhakri: Bread. Whole wheat flour, thicker than rotli, crispy.
Bombil fry: Main Course. Bombay Duck (Fish).
Chaat: Snack
Chakli: Savoury snack. Mixed grain flour.
Chivda: Mixture. Flattened rice, groundnut, chana, masala.
Cholafali: Snack
Chorafali: Spicy. Grinding of charudala, masala, sprinkle with red chilly powder on top.
Copra pack: Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake.
Daal Dhokli: Snack
Dahi vada: Fried lentil balls in a yogurt sauce. Lentils, yogurt.
Dhokla: Lentil snack. Gram.
Doodhpak: Sweet A milk-based sweet dessert with nuts.
Dudhi no Halwo – Bottle Gourd Halwa: Sweet
Dum aaloo: Veg. Main dish. Potatoes deep fry, yogurt, coriander powder, ginger powder.
Pohe: Vegetarian Snack. Flattened rice.
Gajar Halwo – Carrot Halwa: Sweet
Gatta curry: Curry. Steamed dumplings made from chickpea flour cooked in a spiced yoghurt sauce.
Ghari (sweet from Surat): Sweet
Ghooghra: Sweet
Gud papdi (Gol papdi): Sweet
Gulab Jamun: Snack
Halvasan: Sweet
Handwo (steamed dish): Snack
Gur: Sweet unrefined brown sugar sold in blocks[3].
Jalebi: Sweet maida & grained semolina flour, baking powder, curd, sugar.
Juvar no rotlo: Bread. Thick sorghum flatbread.
Kansar: Sweet
Keri no ras: Sweet
Khakhra: Snack. Wheat flour, methi.
Khandvi: Snack. Besan.
Kombdi vade: Chicken Curry with Bread. Chicken.
Koshimbir: Salad. Salad/side-dish.
Laapsi: Sweet coarse ground/ broken wheat cooked with butter and sugar.
Laddu: Sweet
Locha: Spicy. Grinding of chanadal, masala,.
Malpua: Sweet
Methi na Gota: Snack. Fried fenugreek dumplings.
Modak: Sweet coconut dumplings. Rice flour, coconut.
Mohanthal: Kandoi Bhogilal Mulchand (Sweeet)
Muthiya: Snack. Whole wheat flour, methi leaves, besan/chickpeas flour and coriander leaves/cilantro.
Panipuri: Snack
Patra: Snack. Taro leaves, coconut, seeds, dal.
Pav Bhaji: Veg main dish. Mix curry of onion, capsicum, peas, cauliflower potatoes.
Penda: Sweet
Pooran-poli: Sweet stuffed bread. Wheat flour, gram.
Puri: Bread. Wheat flour.
Puri Bhaji: Breakfast or Snack
Rasya Muthia: Snack. A spicy yogurt dumpling soup.
Sabudana Khichadi: Vegetarian Snack. Sago.
Sev Khamani: Snack. Chana dal, green chillies, ginger, lemon juice and olive oil.
Sev Tameta: Veggie. Potatoes and sev.
Shakarpara: Snack. A deep fried snack made out of sugar and wheat.
Shankarpali: Sweet or savoury snack. Plain flour, sugar.
Shiro: Sweet roasted semolina/flour/dal with milk, butter, sugar, nuts and raisins.
Shrikhand: Sweet A thick yogurt-based sweet dessert garnished with ground nuts, cardamom, and saffron.
Sohan papdi: Sweet
Soonvali: Snack
Sukhdi: Sweet
Sutarfeni: Sweet
Thalipeeth: Savoury pancake. Mixed grain flour.
Undhiyu: Mix veggi. Plantain, brinjal, carrot, green chillies, potatoes, fresh coconut and other vegetable.
Upmaa: Vegetarian snack. Semolina.
Vada pav: Burger. Gram flour, potatoes, chilli, garlic, ginger.
Veg Kolhapuri: Vegetarian dish. Mixed vegetables.
Vindaloo: Goan pork vindaloo. Pork, goan red chilli paste.
Ghebar or Ghevar: Sweet from Surat
Lilva Kachori: Snack. Lilva and whole wheat flour.
Magas (or Magaj): Sweet
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