From Kashmir To Kanyakumari: A Guide To Traditional Indian Food

The Indian subcontinent is a land of culinary luxury. Not only does every region carry its own singular flavour nuance, each province also brings its own local ingredients into culinary cultures that enhance the gastronomical diversity of this rich land. From north to south and east to west, navigating traditional Indian food is a massive undertaking for the bonafide foodie.

From the farthest corners of the eastern provinces to the warmest dunes of the western regions; from the snowy landscapes of the north to the coastal shores of the south, the Indian subcontinent is a land characterised by great regional diversity. And every region inevitably carries its own food culture which resonates with the geographical location and local produce available in that area. That’s why, there is hardly such a thing as one singular Indian kitchen. Every Indian kitchen produces different recipes according to its own regional and cultural flair so that navigating traditional Indian gastronomical cultures becomes an adventurous journey undertaken by a bold palate interested in exploring Indian culture through its culinary heritage.

Northern India: Rich And Comforting

To travel through the vast expanse of the Indian kitchen is to go through each province discovering what it offers. The northern Indian regions are known for their richly made curries and gravies cooked in sturdy kadais, succulent meat preparations, vegetable sabzis lathered in ghee and butter and an assortment of flatbreads roasted in the tandoor or on a flat roti tawa. Shaped by cold winters, fertile plains and robust dairy farming, this region is characterised by dense recipes robustly flavoured with warming spices like cumin, coriander and garam masala.

Think rogan josh, yakhni pulao and dum aloo as delicacies originating from Kashmiri cuisine, often accompanied by warm garlic naan. In Punjab, it is the sarson ka saag or the mustard curry that trumps all, served with makki ki roti. Rajma chawal, chole kulcha, stuffed parathas and butter chicken are all staples in a traditional northern Punjabi or Amritsari Indian kitchen, marked by slow-cooking techniques and a complex flavour depth.

Eastern And North-Eastern India: Seasonal And Indigenous

Eastern provinces of the Indian subcontinent carry an indigenous culinary culture marked by simplicity, subtlety and spice. The bhoot jolokia of Assam brings a stunning heat into meat and vegetable preparations and an abundance of leafy greens and other green veggies found in eastern Indian lands packs a fibre-rich element into everyday nourishing sabzis prepared in a deep kadai. Rice and freshwater fish, coupled with meat curries take centre stage in eastern Indian cuisine, accompanied by fermented foods and raw mustard oil.

Exploring Bengali cuisine, one would find warm rice prepared in the pressure cooker, served with cholar dal and macher jhol. In Odisha, the fermented pakhala bhata remains a regional delight whereas litti chauka dominates the kitchens of Bihar. The chilka roti or lentil flatbreads of Jharkhand roasted on a flat tawa are a staple in this region, along with sattu and its myriad uses in the traditional kitchen. So too, the smoked pork of Nagaland, the eromba of Manipur and the jadoh from Meghalaya remain emblematic of a culinary culture shaped by tradition, local ecosystems and bold natural flavours.

Western India: Robust And Diverse

A plethora of food cultures make western Indian provinces a melting pot of gastronomical wonder. While on the one hand, coastal Goan regions produce a stunning array of fish curries like vindaloo, balchao and xacuti, on the other, Maharashtrian cuisine is known for simple but flavourful foods like the pithla bhakri, thalipeeth and poha. Millets, pulses, peanuts, vegetables and coconuts abound in the gastronomical roster of western India.

As well, populated by a rich culinary variety, the flavourful thepla, dhokla and undiyo of Gujrati cuisine continues to mesmerise palates. In Rajasthan’s dunes, dal baati churma, gatte ki sabzi and laal maas enjoy an enduring popularity. Flavour notes that range from fiery and tangy to mild and sweet are a part of the western region’s culinary diversity often reflecting in large part the water scarcity in certain areas or the abundance of coastal produce in others.

Southern India: Vibrant And Fermented 

Characterised by a robust coastal culture and an abundance of coconut trees, southern Indian food in its most traditional sense is often prepared in coconut oil. Intelligent fermentation, the prominent use of rice and lentils and a smattering of delicious chutneys is what makes this region’s cuisine stand out. Curry leaves, tangy tamarind and spicy peppers are among the bold ingredients added to myriad recipes hailing from this part of the subcontinent.

In Tamilian cuisine, rasam, sambar and pongal are among the traditional comforting recipes. Bisi bele bhat remains a continued favourite in the kitchens of Karnataka whereas vegetable curries laced with spices, dum biryanis and pulusu are the characteristic dishes found in Andhra’s kitchens. A distinct culinary culture operates in Kerala too, where fish curry, Malabar-style biryani, avaiyal and appams with stew are traditional delights flavoured with coconuts, red chillies and curry leaves. 

Central India: Rustic And Earthy

Often overlooked yet quite interesting in its own right, central Indian cuisine is characterised by a rustic charm and food that is inspired by forests, grains and straightforward cooking techniques. Millets, fresh herbs, limited spices and seasonal vegetables make-up the cuisine of this region. Wholesome everyday sustenance and easy, practical cooking processes are central to the food produced here, along with a culinary culture that is deeply rooted in local produce.

Rice-based dishes dominate the palate in central Indian provinces such that Chattisgarh’s bore basi or leftover rice soaked in buttermilk remains a very popular traditional treat. Chausela or rice flour puris and fara or steamed rice flour dumplings are among the staples within this cuisine. For their part, bhutte ka kees and dal bafla are the popular dishes hailing from Madhya Pradesh. Indori poha has also garnered popularity in recent times for its mix of sweet and savoury tasting notes. With an emphasis on simple yet soulful cooking, the gastronomical cultures of central Indian provinces remain quite homely and naturally vibrant.