Tata Institute of Social Sciences

School of Skill Education

PROJECT REPORT ON
(Title of the Project Report in CAPITAL)

SUBMITTED TO

(Name of the Academic Facilitator)

By

(Name of the Student in CAPITAL)

Enrollment No.
Batch No.

IN PARTIAL FULFILLMENT OF

(Name of the Course)

MONTH, YEAR

RECEIVED BY EXAMINED BY
NAME: NAME:

SIGN: SIGN:

Marks Obtained

SEAL
 F&B production and service
Regional cuisines of INDIA

Introduction

India is a diverse country having numerous states and languages having

a multitude of culinary styles to choose from there is one thing special
about this cuisine that it is so friendly to the palate that every meal
across the country is diverse and becomes palatable treat.

India has a rich gastronomic heritage write from Alexander to Nadir

Shah to Shershah Suri to Babar all had a middle east connect therefore
Central Asia and Mediterranean has played an important role in
enhancing the Indian culinary traditions and making the cuisine so
diverse. The cuisine has also been largely affected by the European
traditions. Being a British colony the food of certain states have a keen
dominance of the European gastronomy, be it the Anglo Bangle
Cuisine or the Portuguese and French influence over the Indian food.

Indian cuisine comprise of various regional cuisines which are

centuries old. The dishes of India are largely characterized by wide
application of an assortment of spices, herbs, vegetables and fruits. All
the main branches of Indian cuisine include a wide assortment of dishes
and cooking techniques.
The cooking styles also vary from region to region, reflecting the
extensive demographics of the culturally diverse subcontinent.

Owing to the variety of the type of soil, climatic conditions and

demographic profile of the customers, these cuisines differ from each
other and utilize locally grown spices, herbs, vegetables, and fruits.

Cooking is basically a combination of Art and Science India is enriched

with a diverse background and a historical past and delightful cuisine.
Indian cuisine is undoubtedly the composition of the mouth watering
regional cuisines which have their own identity characteristics and
uniqueness in every state of this country. Every state has their specific
cuisine and all these regional cuisines collectively combined together
form the delightful Indian cuisine.

Since the ancient times the people of India have been blessed with the
refined epicurean senses that have contributed towards the
development of this magnificent cuisine with incredible cooking
perspectives and foundations. No one can remain without being
amazed by the magical flavours and the delightness this cuisine has
been blessed with. Mythological beliefs and the traditions have played
an important role in the development of Indian cuisine, but with the
invasion of India by the Romans, followed by the Muslims and then by
the French and the British the cookery across India also
developed ,making it a typical mix of diverse cooking styles.

Indian cuisine has a 5000 year old history consisting of various groups,
resulting in the mixture of flavors and diverse local cuisines found in
India. The growth of these cuisines has been formed by Hindu and Jain
beliefs, mainly in vegetarianism which is a widespread dietary trend in
Indian civilization. There was also Islamic influence from the time of
Mughal and Delhi Sultanate rule, and Persian exchanges on North
Indian and Deccan cookery. Indian cuisine has been and is still
developing,due to the nation‟s cultural exchanges with other societies.
Historical incidents such as overseas invasions, trades and colonial
system have also played an important role in influencing eating habits.
For example, potato, which is a staple food in the North Indian cuisine
was introduced in India by the Portuguese.

PHILOSOPHY OF INDIAN FOOD

Since the ancient times the people of India have been blessed with the
refined epicurean senses that have contributed towards the
development of this magnificent cuisine with incredible cooking
perspectives and foundations. No one can remain without being
amazed by the magical flavours and the delightness this cuisine has
been blessed with. An era is a specific time span marked by distinct
features characteristics and events that have resulted in the
modifications of the society from a particular point on event. An era
may be referred as a longer interval of time or period which when put
into a calendar system may also be referred as a calendar era. In the
Prehistoric Times the era in context of Indian Culture were known as
“yugas”.

Regional influences on INDIAN food

India happens to be a land of diversity. Spreading form Bengal and

North Eastern states on the east to states of Rajasthan and Gujrat in the
west and from Kashmir in the north to Kerala and Tamilnadu in the
south it offers a plethora of dishes , each having a distinct taste , colour
and texture. The food changes after every few kilometers. A land where
people of several religions, creeds and casts reside to be a unified
nation, with each caste possessing its distinct cooking style. Indian
masala blends have also influenced the other cuisine of the world due
to the finest blend of spices grown here in India. Staple foods of Indian
cuisine include cereals like wheat, barley, maize rice and corn. A wide
variety of lentils like chana , moong ,masoor, toor, urad etc are a part of
the daily diet. Lentils may be used whole, or split. Split lentils, or dal,
are used comprehensively. Some pulses, such as Kabuli chana , Rajma ,
lobiya are very common in the northern regions. Use of oils and fats as
cooking mediums is also diverse . For example Desi ghee, is used
frequently, though the consumption has decreased significantly due to
the high cost. Peanut oil is used in Andhra and Maharastra regions.
Mustard oil in north and northeastern states of the country. Coconut oil
is used widely along the western coast, especially in Kerala and
Tamilnadu. While gingely oil is common in the south as it imparts a
aromatic nutty aroma to food. In recent times, sunflower and soybean
oils have also become popular. Hydrogenated vegetable oil, also known
as Vanaspati ghee, is yet another popular cooking medium.

INDIAN regional cuisine at a glance:

South India
 Andaman and Nicobar Islands
 Andhra Pradesh/ Telangana
 Hyderabadi
 Goa
 Karnataka
 Kerala
 Lakshadweep
 Daman and Diu
 Pondicherry
 Tamilnadu

North East
 Arunachal Pradesh
 Assam
 Manipur
 Meghalaya
 Mizoram
 Nagaland
 Sikkim
 Tripura

North INDIA
 Jammu & Kashmir
 Himachal Pradesh
 Punjab
 Haryana
 Rajasthan
 Uttar Pradesh
  Madhya Pradesh
 Uttarakhand

Western INDIA
 Gujarat
 Maharashtra

Eastern INDIA
 Bengal
 Orissa
 Bihar
 Chhattisgarh
Explain any two regional cuisines of INDIA.

Western INDIA

Maharashtra: Maharashtrian food is diverse and covers a wide range of

mild to highly spiced dishes. Bajra, jowar Wheat, rice, lentils,
vegetables, and fruit form important part of Maharashtrian diet. Popular
dishes comprise of Modak, puran poli, ukdiche, wada pav and batata
wada. Most of the regular dishes are based on Jowar, Bajri, and Rice.
The gastronomy of Maharashtra posesses its own characteristic flavors
and tastes. It can be broadly be divided into two major territories, the
coastal and the interior. The region around the coast of the Arabian Sea
is known as Konkan and boasts of its very own Konkani cuisine, which
is a corresponding mixture of Gaud Saraswat Brahmin, Malvani and
Goan cuisines. The Vidarbha area has its own indigenous cuisine
famously known as the Varadi cuisine. Just like most of the other states
of India, rice is the staple food in Maharashtra. A huge assortment of
vegetables, a variety of fish and coconut are commonly used. Though
Grated coconut forms a major thickening and flavouring base for the
dishes, coconut oil is scarcely used in cooking . Cashew nuts and
Peanuts and are widely used in vegetable preparations and peanut oil
acts as the main cooking medium. Another diverse feature of this
cuisine is the use of kokum, which is a deep purple berry having a
pleasing sweet and sour taste. During summers a popular drink known
panna is prepared using boiled raw mangoes. Apart from Konkan, the
rest of the Maharashtra uses wheat, jowar, bajra ground nuts and
jaggery on a regular basis. A typical Maharashtrian meal usually
comprises of rice and bread along with 'varan' or 'aamtee'.

Gujarat: Gujarati people are predominantly vegetarian. A usual

Gujarati Thali would primarily consist of Roti (Rotli), daal or kadhi,
rice, and sabzi/shaak. The cuisine may be sub classified into North
Gujarat, Kathiawad, Kachchh, and South Gujarat which are considered
as the four major pillars of Gujarati cuisine. Majority of Gujarati dishes
are typically sweet, salty, and spicy overall. The food habits vary with
the seasonal availability of vegetables. In summers fresh mango
pulp(Keri no ras) is an indispensable part of the meal. The spices used
also vary as per the season. Garam masala and its constituent spices are
reasonably used in summers. Customary fasting, with diets limited to
milk and dried fruits, and nuts, is a collective practice. Sesame seeds,
peanus, Ginger, Garlic, Khaskhas( Poppeye seeds) are the most
frequently used ingredients.
North INDIA

Jammu & Kashmir: Also known as Wazwan , The cuisine of Kashmir

has evolved over centuries. Right from Kashmiri Hindus and Buddhists
to the incursion by Timur Lung , to the Moghuls and the influence from
the North Indian plains, the cuisine has developed notably.

Both the Hindus and the muslims eat mutton as the major ingredient
though the Kashmiri Pandit food does comprise of onion, & garlic, as it
is considered Tamsik( Something that hinders connectivity with the
higher self). The Kashmiri Pandit cuisine usually uses yogurt, oils and
spices as such turmeric, Red Chilli powder, Cumin powder, Ginger
powder and Fennel Powder. Many non vegetarian foods are prepared
without onion and ginger garlic , but have a dominant flavour of
asafetida and ginger powder and fennel.
Himachal Pradesh: Himachal Pradesh which was once a part of the
United Province of Punjab has a high influence of the Punjabi style of
cooking. The daily diet of natives of Himanchal is related to the rest of
north India, and common foods include lentil, broth, rice, vegetables
and bread. Lamband chicken are common non vegetarian delicacies.
Popular Himachali dishes include Pateer, Chouck, Bhagjery and Til ki
chutney.

Punjab: The main feature of Punjabi cuisine is diversity range of dishes

it offers. The natives are basically farmers and the food comprises of
large amount of ghee, with liberal amounts of butter and cream
concentrating mainly upon preparations based on whole wheat, rice and
other ingredients flavored with masalas. The food is rich with
abundance of fresh green leafy vegetables, pulses legumes and non
vegetarian food chiefly consisting of Lamb, Fish and chicken. Popular
dishes include stuffed parathas, lassi, Mah Di Dal, Saron da
saag,makke ki roti . Tandoor is an essential and concept of Sanjha
chulha exists which is a part of the community cooking.
Haryana: Haryana which was once a part of the United Province of
Punjab has a high influence of the Punjabi style of cooking. The cuisine
of Haryana is known for the widespread use of dairy products. Popular
delicacies include Kadhi Pakora, Singri ki Sabzi, Besan Masala Roti,
Churma, Kheer, Bathua Raita, Methi Gajar, and Tamatar Chutney.

Rajasthan: Rajasthan is known for its palaces , forts and its rich cultural
heritage. The Rajasthani cuisine is majorly influenced by the
availability of ingredients cultivated in this region. Due to the scarcatiy
of water the food is generally cooked in milk or ghee, making it rich
and heavily spiced. Gram flour is commonly used in the Marwari food
mainly because of the scarcity of vegetables in this region. Maize ,
Corn and gram are the staples. The vegetables aregenerally sun dried in
summers and are kept to be used in the winters. The famous ones
include panchkuta and Ker Sangri.
Scarcity of water and fresh green vegetables has effected the cooling
styles to a certain extent therefore making the food rely on the dry
pulses, flours dried vegetrables and ingredients having high shelf life .
The food is extremely spicy because of the climatic conditions as spicy
food will increase perspiration making the body cool. Major dishes of a
typical Rajasthani platter shall comprise of Daal-Baati, Tarfini, Raabdi,
ghewar, BailGatte, Panchkoota, Chaavadi, Laapsi, Kadhi and Boondi,
and snacks like Bikaneri Bhujia, Mirchi Bada, Pyaaj Kachori, Dal
Kachori, mawa kachori etc.

Uttar Pradesh: The state of Uttar pradesh lies in the northern part of
india. Traditionally the cuisine of Uttar Pradesh comprises of Awadhi,
Mughlai and rampuri cuisine. A common everyday meal is vegetarian
with the inclusion of Dal, roti, sabzi and rice as the essential diet. Fired
breads like Pooris and kachoris are relished on special occasions.the
food of Uttar Pradesh is influenced by Mughal (Mughlai cuisine).
Chaat, samosa and pakora, are the common snacks from Uttar Pradesh.
Awadhi is popular cuisine otiginating from this region famous for its
non vegetarian delicacies like Kormas, kebabs and pulaos. The natives
of eastern uttarpradesh eat more of rice where as the westen population
consumes more of wheat and grain products.
Madhya Pradesh: The cuisine in Madhya Pradesh contrast from district
to district, with the north and west largely based around wheat and
meat, and the south and east by rice and fish. Gwalior and Indore are
popular for their dairy based preparations. Bhopal is known for the
mouth watering meat and fish dishes, such as rogan josh, korma,
keema, biryani pilaf and kababs such as shami and seekh, popularized
during the Nizami rule. One other popular dish in the region is the Dal
bafla. Bafla is a steamed and grilled wheat cake immersed in rich ghee
which is eaten with daal. It is followed by sweet ladoos. Another
popular dish in Malwa region is poha, it is mostly a breakfast item
served with Jalebi.
The cities of Indore, Ratlam and Ujjain are famous for their savory
snacks made from chick-pea flour. Tasty chaats (snacks), kachoris and
samosas are commonly served. During summers, the meals conclude
with fruits such as dusseharis mangoes, melons and watermelons,
bananas, papayas and guavas. Popular beverages include lassi and
sugarcane juice. Among the alcoholic beverages drinks prepared from
mahua tree and date palm toddy are popular drinks.
Uttarakhand: Uttarakhand is a mountain state in northern india. Its also
known as the land of Gods. The food is rich and is traditionally cooked
over wood fire. The cuisine mainly comprises of food from two
different sub regions Garhwal and Kumaon. Though the basic
ingredients of both the cuisines remain the same, the two are different
on some basic aspects like the use of milk in Kumauni cuisine is scarce
as cows from hilly areas do not yield high amount of milk. The people
of both Garhwal and Kumaon are fond of lentil or pulses and „Bhaatt‟
or rice. To overcome the extreme winters they also use Badi (sun-dried
Gehat Dal dumplings) and Mangodi (sun-dried Moong Dal balls) as
substitute for vegetables at times. Main dishes from Uttarakhand
include Chainsoo, Kafuli, Jholi, Thechwani, Baadi, etc. The food is
quite similar to that of Uttar Pradesh. They eat rice, pulses, chapatis,
vegetable. Tomatoes, onions and spices in abundance.