Cuisine differs across India's diverse regions as a result of variation in the local culture, geographical location (proximity to the sea, desert, or mountains), and economics.
It also varies seasonally, depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Staples of the diet of the Indigenous Andamanese traditionally included roots, honey, fruits, meat, and fish, which were obtained by hunting and gathering.
Some insects were also eaten as delicacies. Immigration from the mainland of India, however, has resulted in variations in the cuisine.
Daman and Diu
Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood.
Normally, rotli and tea are taken for breakfast, rotla and saak for lunch, and chokha along with saak and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapse, potato, Dudh-plag, and dhakanu. While alcohol is prohibited in the neighboring state of Gujarat, drinking is common in Daman and Diu. Better known as the “pub” of Gujarat. All popular brands of alcohol are readily available.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialties of Himachal include sidu, patande, chukh, rajmah, and til chutney.
Lakshadweep
The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy nonvegetarian and vegetarian dishes. The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep since the island lies in close proximity to Kerala. Coconut and sea fish serve as the foundations of most of the meals. The people of Lakshadweep drink large amounts of coconut water, which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savory dishes have a touch of famous Malabar spices. Local people also prefer to have dosa, idlis, and various rice dishes.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialties of Himachal include sidu, patande, chukh, rajmah, and til chutney.
It also varies seasonally, depending on which fruits and vegetables are ripe.
Andaman and Nicobar Islands
Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Staples of the diet of the Indigenous Andamanese traditionally included roots, honey, fruits, meat, and fish, which were obtained by hunting and gathering.
Some insects were also eaten as delicacies. Immigration from the mainland of India, however, has resulted in variations in the cuisine.
Daman and Diu
Daman and Diu is a union territory of India which, like Goa, was a former colonial possession of Portugal. Consequently, both native Gujarati food and traditional Portuguese food are common. Being a coastal region, the communities are mainly dependent on seafood.
Normally, rotli and tea are taken for breakfast, rotla and saak for lunch, and chokha along with saak and curry are taken for dinner. Some of the dishes prepared on festive occasions include puri, lapse, potato, Dudh-plag, and dhakanu. While alcohol is prohibited in the neighboring state of Gujarat, drinking is common in Daman and Diu. Better known as the “pub” of Gujarat. All popular brands of alcohol are readily available.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialties of Himachal include sidu, patande, chukh, rajmah, and til chutney.
Lakshadweep
The cuisine of Lakshadweep prominently features seafood and coconut. Local food consists of spicy nonvegetarian and vegetarian dishes. The culinary influence of Kerala is quite evident in the cuisines of Lakshadweep since the island lies in close proximity to Kerala. Coconut and sea fish serve as the foundations of most of the meals. The people of Lakshadweep drink large amounts of coconut water, which is the most abundant aerated drink on the island. Coconut milk is the base for most of the curries. All the sweet or savory dishes have a touch of famous Malabar spices. Local people also prefer to have dosa, idlis, and various rice dishes.
Himachal Pradesh
The daily diet of Himachal people is similar to that of the rest of North India, including lentils, broth, rice, vegetables, and bread, although nonvegetarian cuisine is preferred. Some of the specialties of Himachal include sidu, patande, chukh, rajmah, and til chutney.
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