Indian Cuisine by State Or Union Territory
23 entries in the Indian Cuisine by State Or Union Territory compendium.
Andhra cuisineTangy, hot, and spicy cuisine of the Telugu people.Assamese cuisineA cuisine of subtle flavors, fermented ingredients, and rice-based dishes.Chhattisgarhi cuisineRice-based cuisine with tribal traditions and seasonal cooling dishes.Kerala cuisineA coastal cuisine rich in spices, coconut, and seafood.Uttar Pradesh cuisineA diverse cuisine from eight cultural regions of Uttar Pradesh.Goan cuisineGoan cuisine blends Konkani roots with Portuguese and Sultanate influences.Gujarati cuisineGujarati cuisine is known for its sweet, salty, and spicy balance.Hyderabadi cuisineA princely legacy of the Nizams of Hyderabad.Jharkhandi cuisineStaples include rice, dal, roti, and vegetables.Karnataka cuisineKarnataka cuisine includes vegan, vegetarian, and meat items.Kashmiri cuisineA meat-heavy cuisine shaped by cold winters and diverse cultural influences.Maharashtrian cuisineCuisine of the Marathi people from Maharashtra, India.Manipuri cuisineRice-based cuisine centered on fermented fish and aromatic local herbs.Meghalayan cuisineIndigenous cuisine of Meghalaya's tribes, featuring rice and fermented dishes.Mizo cuisineTraditional cuisine of the Mizo people of Mizoram.Cuisine of OdishaOdia cuisine is less oily and spicy, with rice as staple.Parsi cuisineTraditional cuisine of the Parsi people from Persia.Cuisine of PondicherryA fusion of Tamil and French culinary traditions.Punjabi cuisineA cuisine shaped by agriculture and ancient Indus Valley traditions.Rajasthani cuisineArid-region cuisine shaped by warlike lifestyles and temple traditions.Sikkimese cuisineRice, millet, and fermented foods define Sikkimese cuisine.Tamil cuisineCulinary traditions of Tamil-speaking populations in India and Sri Lanka.Telangana cuisineMillet-based rotis and tamarind gravies define Telangana's cuisine.
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