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Home / World Cuisines / Indian Regional Cuisines
भारत के क्षेत्रीय व्यंजनIndian Regional Cuisines↳ from Bihar, India
Earthy, rustic food of the Gangetic plain. Sattu powers summer; litti is roasted on coal; Mithila cooking is rich in fish, makhana and dahi-chura. Chhath Puja brings thekua.
Sattu sharbat, bel sharbat, tadi (palm toddy)
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India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
Rich, buttery and hearty; the tandoor and dhaba culture.
A meal served in courses from bitter to sweet; famous sweets made from chhena.
Mostly vegetarian, gently sweet and tangy, with famous farsan snacks.
Desert cooking that keeps for days with little water.
Pandit and Muslim traditions; the wazwan is a feast of up to 36 courses.
Coconut everywhere; Hindu, Syrian Christian and Mappila Muslim traditions.