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Encyclopedia > Cuisine of Assam
This article is part of the series
Indian cuisine
Preparation techniques and cooking items

Image File history File links Title_Cuisine_2. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. ...

Regional cuisines
North India

Punjabi – Mughlai – Rajasthani
Kashmiri – Bhojpuri – Benarasi – Bihari
Tandoori chicken is a popular dish in Punjabi cuisine. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir was primarily influenced by the culture of peoples who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India

Karnataka Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... The cuisine of Karnataka, comprising of diverse vegetarian and non-vegetarian cuisines is a connoisseurs delight. ...

East India

BengaliAssamese – Oriya –
North Eastern Bengali cuisine is a style of food preparation that originated in Bengal, a region in the northeast of South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ... This article needs to be wikified. ... Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ...

West India

Goa – GujaratiMaharashtrian
MalvaniParsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian or Marathi Cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... A quintessential feature of Parsi culture is their cuisine. ...


Overseas – Historical – Jain (Satvika)
Anglo-Indian – ChettinadFast food The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishesSweets and desserts
Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... Following is a list of Indian drinks and bevarages Traditional Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna Historical Soma Soft drink brands Campa cola Limca Thums Up Maaza This list is incomplete; you can help by expanding... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian spices In Indian cuisine, curry refers not to a spice but to any dish eaten with rice. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs
Cookbook: Cuisine of India

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Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. It is characterized by the use of simple ingredients which are at times very flavorful and at times very pungent. Fermented food is very widely used, giving it a very distinct flavor. Preparations are rarely elaborate. The term has no universal, standard or fixed definition. ... An externality occurs in economics when a decision (for example, to pollute the atmosphere) causes costs or benefits to individuals or groups other than the person making the decision. ... A region can be any area that has some unifying feature. ... Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. ...

One popular dish is potatoes mashed with chopped onions, green chillis, mustard oil and salt, locally termed 'aloo pitika'. Fish is fried in mustard oil or curried with bottle gourd or spinach. Meat is curried in spicy gravy. Modern assamese cuisine is integrated with east and north Indian cuisine.

Locally available green leafy vegetables are: Spinach, 'Lai' (a family of mustard greens), Mustard greens, fenugreek greens, 'Khutora', 'Moricha', 'Mati Kaduri', 'Mani Moni', Mint, Cabbage. Green vegetables are often boiled with water to form a gravy or fried in oil with onions.

Other locally available vegetables are: cauliflower, beetroot, kolhrabi, curry bananas, banana flower, banana stem, bell pepper, 'potol', 'jeeka', 'bhool', snake gourd, bottle gourd, 'ronga lao'



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