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MAHARASHTRA – Poshan Maah – 28 Days, 28 States
Post Views: 2,393 The cuisine of Maharashtra is not just one but rather a collection of various local cuisines that differ from region to region. From the coastal delicacies of the Konkan where fish curry and rice are a staple to the specialities of the Deccan plateau and the fiery fare from the heat of Vidarbha in the east, Maharashtrian food is truly unique. Wheat, rice, jowar, bajra, lentils, and seasonal fruits and vegetables are staples. But the highlight of this cuisine is the use of peanuts and coconut in most dishes. Maharashtrian meals are based on Ayurvedic and scientific principles. Maharashtrians believe that daily meals should be well-balanced which…
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MADHYA PRADESH – POSHAN MAAH – 28 Days, 28 States
Post Views: 2,611 The state of Madhya Pradesh is known as the heart of India, not just because of its geographical location, but also because of its rich culture and history, as well as its vibrant cuisine. Madhya Pradesh’s cuisine comprises a wide variety of traditional food items that vary regionally. Wheat is the staple food of the state. It is a food haven for vegetarians and non-vegetarians alike, and the passion for food runs deep in the veins of its people. The food of Madhya Pradesh differs from region to region. Bhopal Cuisine is known for its spicy kebabs, biryani, korma, fish, meat, and keema. Places such as Indore…
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KERALA – Poshan Maah – 28 Days, 28 States
Post Views: 1,938 The history of the cuisine of Kerala trails back to its trade of spices with European civilizations; making it a Land of Spices. Foreign influence on the cuisine of Kerala is marked, by each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. Inspired by a fusion of Malabari, French, and Arabian influences and enhanced with a touch of Kerala’s unique culture, each dish in the state is an experience in itself. The cuisine here caters to both vegetarians and non-vegetarians, in which the latter is prepared with a variety of items like fish, poultry, and red meat. Rice, fish, and coconut…
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KARNATAKA – Poshan Maah – 28 Days, 28 States
Post Views: 2,268 Karnataka has a diversity of cuisines based on regional specialities and traditional dishes of each community. It includes both vegetarian and non-vegetarian dishes. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita. Food grains such as ragi, rice, jowar, urad dal, semolina are some of the staples of Karnataka. Palm jaggery is also an important ingredient in Karnataka’s cuisine. Traditionally, meals are served on a banana leaf. Let’s have a look at some of the famous dishes from Karnataka: AKKI ROTI: Akki roti is a rice-based breakfast item unique…
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JHARKHAND – Poshan Maah – 28 Days, 28 States
Post Views: 2,630 Jharkhand is a state that people don’t generally relate to mouth-watering delicacies, but like all the other states it too has some staple and a delicious treasure trove of recipes. Jharkhand is an eastern state that was a part of Bihar until 2000 and hence, the cuisine of Jharkhand is not very different from Bihar. Every season – mainly winter, summer, and rain – coming into the region brings a range of Food with itself. However, the Famous cuisines of Jharkhand, used in all seasons are Rice, Roti, Daal, Tarkari and sweets, and much more. The food of Jharkhand is generally very light on the stomach and…
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HIMACHAL PRADESH – Poshan Maah – 28 Days, 28 States
Post Views: 2,193 Besides being blessed with breathtaking natural beauty, Himachal Pradesh also offers a tasteful blend of culture and tradition. The rich culture and traditions of Himachal Pradesh are reflected in its cuisine which encompasses a wide range of delicacies enriching the palate with a plethora of aromas and tastes. Most of their dishes are slow-cooked imparting a unique flavour and aroma and a lot of their preparations are also fermented. The food is homely but rich and spicy with a generous sprinkle of spices like cardamom, cinnamon, turmeric, and coriander powder. They also use a lot of yoghurt as a base for most curries which adds a comforting…
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HARYANA – PoshanMaah – 28Days, 28 States
Post Views: 3,385 Haryanvi cuisine is like the people of Haryana – simple, earthy, and inextricably linked to the land. In Haryana, the emphasis is on food that is wholesome, fresh, and prepared with little or no fuss at all. The ‘Land of Rotis’ is an apt title for Haryana, as people here are fond of eating different kinds of rotis here. Wheat rotis are common and so are bajre ki roti. Haryana is well known for its cattle wealth and is home to the famous Murrah buffalo and the Haryana cow. No wonder there is an abundance of milk and milk products in Haryanvi cuisine. People make butter and…
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GUJARAT – Poshan Maah – 28 Days, 28 States
Post Views: 1,456 Located on the west coast of India and opening up to the Arabian Sea, Gujarat is a deeply historic region whose roots can be traced back to the Indus Valley Civilisation. Over the many centuries of its history, Gujarat has had a multitude of different rulers including the Marathas, Rajputs, Mughals, other invading Islamic dynasties, and the Mauryans. Being a significant port state, there have also been numerous interactions with various global cultures that have influenced the Gujarati way of life. Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. Mainstream Indian pop culture has…
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GOA – Poshan Maah – 28 Days, 28 States
Post Views: 723 Goa is a mix of East meets West, which is not only represented in the Goa culture but also in the style of cooking. Rice, seafood, coconut, vegetables, meat, pork, and local spices are some of the main ingredients in Goan cuisine. The cuisine of Goa originated from its Hindu Saraswat cuisine roots and was influenced by the 451 years of Portuguese colonization and the century of Muslim rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients. Over time, cooking methods have been blended together and allowed to simmer, producing…
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CHHATTISGARH – Poshan Maah – 28 Days, 28 States
Post Views: 1,765 The state of Chhattisgarh is known as the “Rice Bowl of India.” The traditional dishes of Chhattisgarh mostly comprise rice and rice flour and the everyday food incorporates green leafy vegetables. Being a state which produces grains in abundance, the staple diet of the people of the territory consists mainly of wheat, maize, and jowar. CHOUSELA: Chousela is a Chhattisgarhi variant of Puri, made from rice flour. It goes well with pickle, curd, or even curry. It is often packed for travel purposes as it stays good for 2 days. FARRA: Call it farra or peetha, this delicious cuisine steals the show. It is healthy and it…
