Indian favourate food

Uttar Pradesh==the cooking patterns of the state are similar to those of Central Asia, the Middle East, Pakistan and the rest of Northern India.Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes.

maharashtra==Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak,batata wada and "Kande-pohe".from kokan side cuisine is fish fry,fish curry,rice.

bihar==Some dishes which Bihar is famous for, include Sattu Paratha, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish curry and Bihari Kebab,Postaa-dana kaa halwaa.Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating and fish dishes are especially common due to the number of rivers in Bihar such as the Sone, Gandak and the Ganges. There are also numerous Bihari meat dishes with chicken and mutton being the most common.

bengal==Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian states of Tripura, Barak Valley of Assam and West Bengal and the independent country of Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, its confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure with similar traditions found in French and Italian cuisine, as well as the kaiseki ryori of Japanese cuisine

punjab==It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream with home cooking concentrating on mainly upon preparations with Whole Wheat, rice and other ingredients flavored with masala. Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

tamilnadu==The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavourings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater.