Regional Indian Diets
Each region of India has its own dietary customs and food menu, according to its climate and geography.
Diets of Northern India : The diet of Northern India (basically the states of Madhya Pradesh, Uttar Pradesh, Haryana, Punjab, Himachal Pradesh, and Jammu and Kashmir) is largely meat-based and characterized by tandoori-style cooking methods, with koftas (spicy meatballs), kormas (meats slowly cooked in cream sauces of yogurt and fruit), along with naan. Garam masala is a popular spice blend used here, warming rather than hot. Breads are the primary starch in this wheat-growing region. Dishes are often accompanied by breads like parantha (unleavened flat bread). The main meal is often followed by fresh fruit such as apples, cherries, plums and strawberries which are unique to this region due to its cooler climate.
Diets of Southern India : The diet of Southern India (basically the states of Andhra Pradesh, Karnataka, Goa, Tamil Nadu, and Kerala) is characterized by hot spicy foods, such as vindaloo, and uses legumes like lentils and chickpeas. Although the southern diet is primarily vegetarian, the people here sometimes eat meat during special occasions. Lamb is the most widely used meat in the non-vegetarian dishes. Rice is abundant and appears in almost every dish during a meal.
Diets of Eastern India : The diet of Eastern India, (basically the states of Orissa, Bihar, West Bengal, Assam, Meghalaya, Tripura, Mizoram, Manipur Nagaland, and Arunachal Pradesh) is characterized by a variety of different types of rice, and is rich in fish along coastal areas. A variety of styles are adopted to cook fish. In particular, they can be marinated in spices, or cooked in curd. Coconuts and bananas are common in the diet, and coconut milk often substitutes for cow’s or goat’s milk.
Diets of Western India : The diet of Western India (basically the states of Rajasthan, Gujarat, and Maharashtra) is rich in dairy products, including yogurt, buttermilk, cow’s milk, and goat’s milk, and – along the Arabian Sea – includes “Bombay Duck,” which is a small fish. Rice is the staple food grain. Peanuts and cashew nuts are widely used in vegetables, with peanut oil being a popular cooking oil. Gujaratis are famous for their vegetarian cuisine (lacto-ovo), which features potatoes, lentils, rice and a wide range of green vegetables in winter. The Rajasthani diet also uses a lot of dried lentils and beans, as wheat and rice do not grow very well in this drier area. Gram flour is a staple cooking ingredient while bajra and corn are used all over the state for making rotis and other varieties of bread.