The traditional food of India is loved around the world. Known for its rich taste and fabulous variety of herbs and spices which make the food healthier because of their incredible medicinal properties. The staple diet of the population includes wheat, rice, pulses, vegetables and abundant use of spices, however, this changes according to region and it tastes completely different if you travel from one region to another. We are going to look at the different regional cuisines and some of the most famous curries in each.
Regional Jewels In The Cuisine Crown
Kashmiri Food: Kashmiri food is made using mild spices and majorly contains non-vegetarian dishes. Kashmiri food is not hugely popular within other parts of India. You may find cuisines of Kashmir quite similar to some of the dishes of Central Asia, Persia and Afghanistan. Typical Kashmiri dishes include: Rogan Josh, Mujh Gaad and Modur Pulaav
Punjabi Food: Punjab is located in the northern part of India as is known for its mouth-watering dishes. Every dish is different and the spice intensity ranges from minimal to high. Punjabi food is most loved food across India and tandoori chicken is a star dish native to the Punjabi region . Typical Punjabi dishes includes: Biryiani, Kadhi Pakora and Tandoori Chicken 
Bengali Food: Bengali cuisine has a distinctive flavour because of its abundant use of mustard oil. Food prepared in every household of Bengal is made by using five essential spices like mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food its spicy fish curry and the trademark sweet dish like Rasgulla Other typical Bengali dishes include : Korma, Bhaja and Achar
Gujarati Food: The traditional Gujarati food is purely vegetarian and contains high nutritional value. Gujarati food consists of Thaali containing dishes from fried starters, tangy chutney, crispy fried bread and mild spicy Daal with vegetable curries. Even in Gujarat you will find some spicy dish and some very mild but each Thaali will offer a unique experience. Typical Gujarati dishes includes: Bhinda nu Shaak, Kobi Bataka nu Shaak, Tameta Bataka nu Shaak
Rajasthani Food: Similar to Gujarati Food, cuisines of Rajasthan is primarily vegetarian and offers mouth-watering dishes similar to Thaali. The usage of spice content in Rajasthani food is quite high in comparison to the foods from other parts of India. Most of the dishes in Rajasthani food are prepared using ghee. Be it the delicious sweets or the spicy food, Rajasthani cuisines have made its mark among food lovers. Typical Rajasthani dishes include: Mohan maans, Balushahi and Govind Gatte or Shahi Gatte
South Indian Food: The cuisines of South India are generally light and low calories dishes. The main staple diet of Southern India is rice and lentils, so you may find most of the dishes made from these two basic ingredients. Dosas, Vadas, Idlis and Uttapams are just the start of appetizing South Indian Cuisines. Typical South Indian dishes include: Pandumirapakayala Pachadi, Tomato Chaaru, Hyderabadi
Mughlai Cuisine: Mughlai cuisine is one of the most popular food in India. This cuisines origin can be traced back to the establishment of Mughal Empire in India. Most of the Mughlai cuisines are spicy and have rich flavour as the cooking is heavily influenced from the royal cooking style of Mughal Emperors. Typical Mughlai Cuisine dishes include: Qeema Matar, Pasanda, Butter Chicken
The variety of Indian dishes is not exhaustive These are simply examples of the most famous regional cuisines of India. Here is one of my favourites, what are yours?
Recipe
Ingredients
1 kg chicken thighs
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp onion seeds
1 tsp red chilli powder
1 tsp turmeric powder
6 green chillies, deseeded
2 large onions finely sliced
4 garlic cloves, minced
1 inch of ginger, minced
1 small pot of natural yogurt
Juice of 1 lemon
A pinch of salt
3 tbsp canola oil
Method
In a bowl add the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together. Remove 1 tablespoon of the mixture to another bowl and add the lime juice. Next, de seed the green chillies and remove the seeds. Next fill the chillies with the spice and lime juice mix and keep to one side. In a pan heat the oil and add the remaining spice mix. Allow to splutter and then add the onions and fry till golden. Add the chicken and sauté till sealed. Add the minced ginger and garlic and sauté for a minute. Whisk the yogurt to make it smooth and add it to the chicken. Stir well. Add salt to taste, stir well. Put the stuffed green chillies on top of the chicken and cover the dish. Cook till the chicken is done this should take around 25 minutes.
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