Exploring Indian Culture through Food - Association for Asian Studies
Historically, water was stored in copper and food served in Kansa (bell metal) for their antimicrobial properties and ability to balance the body's doshas. The Social Fabric of Dining
| Region | Signature Style | Key Dishes | Unique Ingredients | |--------|----------------|------------|---------------------| | North (Punjab, UP, Delhi) | Tandoor, creamy gravies, wheat-based | Butter chicken, sarson da saag, chole bhature | Paneer, cream, fenugreek | | West (Gujarat, Rajasthan, Maharashtra) | Sweet-savory, dry curries, millets | Dhokla, dal baati choorma, pav bhaji | Jaggery, besan (gram flour), dry red chilies | | South (TN, Kerala, Karnataka, AP) | Tamarind, coconut, curry leaves, rice | Sambar, avial, biryani (Hyderabadi), dosa | Coconut, curry leaves, tamarind | | East (Bengal, Odisha) | Mustard oil, panch phoron, seafood | Machher jhol, chhena poda, dalma | Mustard paste, poppy seeds, raw mango | | Northeast (Assam, Nagaland) | Fermented, smoked, minimal oil | Pork with bamboo shoot, tenga (sour fish), khar | Fermented soybeans (axone), bhut jolokia, bamboo shoots |
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