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ODISHA – Poshan Maah – 28 Days, 28 States
Post Views: 1,875 Odisha is a beautiful state on the eastern coast which has exotic cultures, architectural brilliance, and stunning natural landscapes. It is known as ‘The Soul Of India’. It is aptly called ‘The Goa of Eastern India.’ Little do people know that Odisha is equally rich when it comes to Odisha cuisine. Odisha is like a classic gourmet central for every foodie. The simple yet distinctive style of Odisha food has its own identity. The Odiya cuisine uses a combination of locally sourced vegetables, cereals, pulses, dairy products, and seafood as well as uses less spices and oil compared with the cuisines from other Indian states. Despite that,…
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NAGALAND – Poshan Maah – 28 Days, 28 States
Post Views: 2,813 Nagaland, a state in the Northeast of India, is the 16th state of India with 16 different tribes. Though the 16 different tribes may have different cultures, ethnic dresses, and different languages, the official language unifies them as one. Nagaland’s cuisine is usually clubbed under ‘North Eastern Cuisine’ with the rest of the seven sister states. But its cuisine stands out in terms of taste as well as variability, Naga cuisine is simple in its meal composition – indigenous red and other rice varieties are central to the diet and eaten either boiled or steamed accompanied by a meat dish of some kind (either fresh, smoked or…
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MIZORAM – Poshan Maah – 28 Days, 28 States
Post Views: 2,403 Amongst all the states boasting of their flavourful regional cuisines, one of the seven sisters Mizoram, a North-Eastern state also has a variety of unimaginably delicious delicacies to offer. The food of Mizoram is seen as a combination of North Indian and Chinese components. This mix offers it a singular style and can cause you to keep in mind your meal long when you’ve consumed it. Mostly, the food preparations here are non-vegetarian. However, they additionally consume a fair proportion of vegetables besides their meals. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients to every dish. Fish, chicken, pork, and beef…
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MAHARASHTRA – Poshan Maah – 28 Days, 28 States
Post Views: 2,391 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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KARNATAKA – Poshan Maah – 28 Days, 28 States
Post Views: 2,266 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: 2,628 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: 3,382 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…
