PEAKLIFE

Carouse in the spirit of Republic Day Celebrating the Cuisines of India

The diverse and mouth-watering cuisine of each state of India is an integral part of Indian tradition. Each state here serves unique flavours, which depicts the true culture & traditions. Bringing to you a list of India’s regional cuisines one international traveller should try. All these divers’ flavours of Indian cuisines make India one of the much-loved countries by gourmet foodies around the world.

Kashmiri Cuisine

Getting its rich flavours and delicious aroma from various spices, Kashmiri Cuisines reflect the lifestyle of various tribes and communities of Kashmiri. Kashmiri Brahmins or Pandits and Kashmiri Muslims each one taking forward the legacy of their style of preparation. The Kashmiri Cuisines uses different ingredients and unique style of preparation but has a flavour which your taste buds will regret missing. Some of the famous Kashmiri meat preparations include Kashmiri Kebab, Rogan Josh, Rista, Jigar/Kaleyji, Methi Keema, Yakhni, Syun Alu, Kabargah, Marzwagan. A perfect combination of both fresh and dried vegetables giving birth to an incredible and rich cuisine. The vegetarians can indulge into delicious vegetarian dishes from Jammu and Kashmir like Hak, Rajmah, Ladyar Tsaman and Nadeir Yakhaen. All the mouth-watering delicacies are eaten with rice or Zarda Kulcha is a popular bread made of wheat. Shree Pulao, Mutton Pulao, Tursh are also some rice specialty which can be tried.

Punjabi Cuisine

Following the tradition of eating like a king Punjabi Cuisine known for the generous amount of butter and cream on top of every dish that comes out on the table.  Rich in Wheat, Masalas (spice) and pure desi ghee in every bite is just like a blast of incredible flavours for both vegetarians and non-vegetarians. Amritsari stuffed Parathas, Lassi, Mah Di Dal and Saron Da Saag (Sarson Ka Saag) and makki ki roti are a few dishes relished and love across the world. Adraki Tandoori Kaleji, Amritsari Aloo Wadi ki Sabzi, Rara Meat, and Missi Roti, amongst many others. A cuisine high on calories and flavour both. All the hard core non-veg eater’s Tandoori food is just what you were carving for. End your meal on the perfect note as you dig into the tranquillity of classic Amritsari desserts such as Mewa Gulab Jamun & Moong Dal Halwa!

Where: Amritsari Food Festival at Indyaki, Radisson Blu Hotel New Delhi Paschim Vihar

Day: 21st to 27th January 2019

Bengali Cuisine

Preserving and carrying a legacy of over 1000 years Bengali cuisines has beautifully brought together various regions culture, geography, history, trade links giving live and flavors to each Bengali dish. Steamed rice or Saffron rice (Polao) and a wide range of veg or non-veg curries comprise a main course of a meal. Each dish like make your nostalgic about strong aromatic flavors of fresh and delicate mix of authentic Bengali spices – red chili, turmeric, dhaniya (coriander), jeera (cumin), daruchini, ginger, posto dana, fennel seed, mustard seed, joyotri, jaifol, aloo bukhara, ghee. Purely letting the spices stand out they avoid the use of neutralizers like yogurt, cheese, or milk. All the dishes severed prepared with time honoured recipes and culinary processes making them even more special. Known around the globe for the desserts – known as mishti, Luchi, alur torkari, sandesh, shukto, aloo potol posto, ilish macher jhol (Fish Curry), malpua, doi fulkopi are a few Bengali dish you should must try.

Awadhi Cuisine

Awadhi cuisine the cuisine of the Nawabs. Inspired from the Mughals the Awadhi cuisine includes both Vegetarian and Non-vegetarian delights prepared in exotic spices and garnished with dry fruits. Each dish is a symbol of royalty and richness. Awadhi cuisine includes Korma, Salan, qeema, Kababs, bhujia, dal, Pasinda, Rice is cooked with meat in the form in the form of a pulao. There would also be a variety of rotis. Deserts comprise gullati, kheer sheer brunj and muzaffar.  All the dishes will leave you craving to have more.

Chettinad Cuisine

known for the precision of quantity of oil, spice, tamarind, and coconut which are used in the real Chettinad food. Chettinad food consist of boiled rice, ghee for flavouring rice, cooked dhal, sambar, kara kuzhambu, thaneer kuzhambu, soup, rasam, kootu, Poriyal, masiyal, Pachchadi, masala, curd, appalam, variety of pickles and payasam.
The dishes are hot and spicy with fresh ground masalas. For all the non-vegetarian’s fish, prawn, lobster, crab, chicken, and mutton is what the cuisine serves. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam. The most important spices used in Chettinad food are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.