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Cuisine of Saraswat Brahmins
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin
Saraswat_cuisine
Hindu Brahmin community in India and a part of the larger Saraswat Brahmin community
worship of the female divine. List of Saraswats Saraswat cuisine Rajapur Saraswat Brahmins Chitrapur Saraswat Brahmin Kudaldeshkar Gaud Brahmins After
Gaud_Saraswat_Brahmin
Culinary traditions of Northern India
Kumaoni cuisine Malvani cuisine Mughlai cuisine Punjabi cuisine Rajasthani cuisine Saraswat cuisine Sindhi cuisine Cuisine of Uttarakhand Cuisine of Uttar
North_Indian_cuisine
Cuisine from the state of Karnataka, India
and Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu and Coorg cuisine, Karavali and coastal cuisine, and Saraswat cuisine. It includes
Karnataka_cuisine
Lakshadweep. Sub-cuisines within these include Udupi, Chettinad, Hyderabadi, Thalassery, Saraswat, and Mangalorean Catholic. South Indian cuisine shares similarities
South_Indian_cuisine
Brahmin sub-caste in Kokan region, India
in India and known as the father of India's cooperative movement. Saraswat cuisine Ramanan, Sumana (31 March 2016). "The big footprint of a small community"
Chitrapur_Saraswat_Brahmin
Culinary traditions of Nepal
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and
Nepalese_cuisine
Brahmin sub-caste of India
Saraswat Brahmins are spread over widely separated regions spanning from Kashmir and Punjab in North India to Konkan in West India to Kanara (coastal region
Saraswat_Brahmin
Culinary traditions of regions of India
Kodagu/Coorg cuisine, Karavali/coastal cuisine, and Saraswat cuisine. Catholic Christians from Mangalore have their distinct cuisine featuring coconut, spices, and
Indian_regional_cuisines
Culinary style that originated in Kerala
Kerala cuisine is a culinary style that originated in Kerala, a state on the southwestern Malabar Coast of India. It includes both vegetarian and non-vegetarian
Kerala_cuisine
Culinary tradition
Andhra cuisine is the traditional culinary style of the Telugu people, who are native to the Indian state of Andhra Pradesh. It is generally known for
Andhra_cuisine
Culinary tradition
known as the rice bowl of India and has a rich tradition of food culture. Cuisines of Chhattisgarh Most of the traditional and tribal foods are made of rice
Chhattisgarhi_cuisine
The cuisine of Odisha is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less
Cuisine_of_Odisha
Community of Marathi speaking Brahmins
Women) of Mumbai that has published a book Rasachandrika in 1988 on Saraswat cuisine discussing egg, fish and even mutton recipes. During the Peshwa era
Marathi_Brahmin
Fusion cuisine combining Indian and Chinese traditions
Indian Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes and spices. Though Asian cuisines have been mixed throughout history
Indian_Chinese_cuisine
Cuisine of ethnic Indian communities of Malaysia
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well
Malaysian_Indian_cuisine
Cuisine of the Marathi people from Maharashtra, India
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing
Maharashtrian_cuisine
Cuisine of South India
Udupi cuisine (also known as Udipi) is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on
Udupi_cuisine
Culinary traditions of Awadh
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in northern India and southern Nepal. Awadhi cuisine can
Awadhi_cuisine
Kashmiri cuisine is the traditional culinary practices of the Kashmiri people. Rice has been a staple food in Kashmir since ancient times. The equivalent
Kashmiri_cuisine
Culinary traditions of Malaysia
Malaysian cuisine (Malay: Masakan Malaysia; Jawi: ماسقن مليسيا) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic
Malaysian_cuisine
Culinary tradition
Goan cuisine consists of regional foods popular in Goa, India. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are staples of Goan
Goan_cuisine
Culinary tradition
Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh, Indian states of West Bengal, Tripura, eastern part of Jharkhand known
Bengali_cuisine
Culinary traditions of the Tamil people
cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamil cuisine
Tamil_cuisine
Cuisine of the Rajasthan region in northwest India
Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles
Rajasthani_cuisine
Culinary traditions in the Kumaon region
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the
Kumaoni_cuisine
Native cooking style of Hyderabad, India
Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its
Hyderabadi_cuisine
Type of South Indian cuisine
Mangalorean Catholic cuisine is the cuisine of the Mangalorean Catholic community which is an important aspect of the culture of Mangalorean Catholics
Mangalorean_Catholic_cuisine
Regional cuisine
The cuisine of the Indian union territory of Pondicherry consists of a mixture of Tamil and French influence, given the history of the area as a former
Cuisine_of_Pondicherry
Cuisine of Gujarat, India
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made
Gujarati_cuisine
Culinary tradition
and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar
Bihari_cuisine
Culinary traditions of the Nagas
Naga cuisine consists of foods from or commonly eaten by the Naga people in Northeast India and Kachin, Sagaing Region of Myanmar, or by the Naga diaspora
Naga_cuisine
Cuisine of South Konkan, India
Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly
Malvani_cuisine
Culinary traditions of Haryana
Cuisines and food of the Indian state of Haryana is known to be simple. People of the state prefer their food to be made with fresh ingredients and through
Cuisine_of_Haryana
Regional cuisine from the Punjab region of India and Pakistan
Punjabi cuisine is a culinary style originating in the Punjab, a region in South Asia, which is now divided into an Indian part to the east and a Pakistani
Punjabi_cuisine
Culinary traditions of Thalassery, Kerala
Wikimedia Commons has media related to Malabar cuisine. Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which
Thalassery_cuisine
Type of Indian cuisine
Cuisine of Uttar Pradesh is an umbrella term for various regional cuisines within the state of Uttar Pradesh (UP) located in Northern India. As the state
Uttar_Pradesh_cuisine
Type of cuisine from Tamil Nadu, India
Chettinadu cuisine is the cuisine of a community called the Nagarathars, from the Chettinad region in Sivaganga district of Tamil Nadu state in India.
Chettinad_cuisine
Snack in Gujarat, India
Dhokla Gelebi Missal Pav Konkani people Gujarati people Aagri people Indian Cuisine "What Is the Difference Between Khaman And Dhokhla?". NDTV Food. Retrieved
Khaman
on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in
List_of_Indian_dishes
Vegetarian dish from India
and saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (patrodu). It is made from colocasia
Patrode
Culinary tradition of India
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour
Assamese_cuisine
Traditional cuisine of the Mizo people of India
Mizo cuisine is the traditional cuisine of the Mizo people of Mizoram, India. Mizos traditionally eat rice as their staple food. The cuisine of Mizoram
Mizo_cuisine
Culinary traditions of Tripuri people
Tripuri cuisine (Borok Chamung) is the type of traditional foods of the Tripuri/Tiprasa people served in the northeastern region of India (mainly Tripura)
Tripuri_cuisine
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary
Indian_Singaporean_cuisine
Ethnic group
namely Gaud Saraswat Brahmins, Daivajnya Brahmins, Karhad Brahmins; also a few Chitpavans (Konkanastha Brahmins), Vaishya Vanis& Rajapur Saraswat Brahmins
Mangaloreans
Culinary tradition
way of food preparation. Many wild herbs and shrubs are also part of the cuisine. Bamboo shoots both dried and fresh are used extensively. Prior to Indian
Arunachali_cuisine
Cuisine of Telangana, India
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more
Telangana_cuisine
Indian rice dish
is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. The name of the dish comes from the city of Kolkata in West Bengal. Rice
Kolkata_biryani
Food and culinary traditions of Meghalaya
Meghalayan cuisine is the Indigenous cuisine of the people of the Indian state of Meghalaya, namely the Khasi, Garo, and Jaintia tribes, as well as the
Meghalayan_cuisine
Culinary traditions of Braj region
Braj cuisine is a cuisine originating from the Braj region of Northern India, that includes the Indian states of Uttar Pradesh, Rajasthan, Haryana and
Braj_cuisine
Culinary traditions of the Bhojpur region of India
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the
Bhojpuri_cuisine
Indian snack food
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Dabeli
Etiquette and practices in India
imbalance in the kapha dosha, as per Ayurveda. Diet in Hinduism Indian cuisine Hinduism Etiquette in Pakistan Taarof Melitta Weiss Adamson; Francine Segan
Customs and etiquette in Indian dining
Customs_and_etiquette_in_Indian_dining
Rice noodle dish
with spinner on top, Tamil Nadu Kueh tutu Cuisine of Singapore Malaysian cuisine Indian cuisine Indonesian cuisine List of steamed foods Aush Rice noodles
Idiyappam
Cuisine of Manipur, a state of northeastern India
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables
Manipuri_cuisine
Traditional foods eaten in Sikkim, India
Sikkimese cuisine is a collection of dishes representative of the Indigenous peoples of Sikkim. Rice is the staple food. Millet and fermented foods traditionally
Sikkimese_cuisine
Variant of biryani
combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered
Hyderabadi_biryani
Culinary traditions of Jharkhand, India
Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal, roti, and vegetables. Common meals often consist of vegetables
Jharkhandi_cuisine
Ethnic cuisine of the Maithil people
Maithil cuisine, also known as Mithila cuisine, is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. It is a
Maithil_cuisine
Most populous city in Gujarat, India
Gujarat is a 'dry' state. Many restaurants serve Indian and international cuisines. Most of the food outlets serve only vegetarian food, as there exists a
Ahmedabad
Indian chutney made from unripe mangoes
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Green_mango_chutney
Crunchy savory snack from Bihar, India
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Namak_para
Ethnic group
is used to cook items such as dosas and halvas. Shivalli Brahmins Gowda Saraswat Brahmins Hegde, Leena. "Havyaka Heritage". Havyaka. Havyaka.in (created
Havyaka_Brahmins
Maharashtra has its own type of cuisine which is a combination of dishes influenced by Malvani, Goud Saraswat Brahmin and Goan cuisine Distinctly Maharashtrian
Culture_of_Maharashtra
Cuisine of the people of Indian-Indonesians
Indonesian cuisine (Indonesian: Masakan India-Indonesia) is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists
Indian_Indonesian_cuisine
Variety of papar
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Sabudana_papar
Traditional cuisine of the Parsis of India and Pakistan
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across
Parsi_cuisine
or dahi (yogurt) and gram flour. Kadhi is an essential part of Gujarati cuisine. When Barack Obama visited India he was served Gujarati kadhi. Kadhi was
Gujarati_kadhi
Traditional Assamese and Bengali rice cake
popularly known as a distinct and traditional food in Assamese and Sylheti cuisines. This traditional delicacy is famous in Assam. It is prepared at the time
Sunga_pitha
Various flatbreads and crêpes in Indian cuisine
wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits
Indian_breads
Community of South Africans of Indian descent
Afrikaans. An early Indian to settle in South Africa was Kalaga Prabhu, a Goud Saraswat Brahmin merchant from Cochin. He was the foremost among the Konkani merchants
Indian_South_Africans
the Indian subcontinent. India portal Pakistan portal Indian cuisine North Indian cuisine Renner, Susanne S. (2020-10-06). "Bitter gourd from Africa expanded
Origins of North Indian and Pakistani foods
Origins_of_North_Indian_and_Pakistani_foods
(Bengali Brahmins, Oriya Brahmins, Brahmins of certain parts of Bihar, Saraswat Brahmins of northern India, and Kashmiri Pandits) eating fish. Tambs-Lyche
Vegetarianism_in_Hinduism
Indian-Chinese street food
Chilli Potato is a dish from Indo-Chinese cuisine consisting of deep-fried potato strips tossed in a spicy, tangy sauce. It is a common street food across
Chilli_Potato
Egyptian-born Canadian actor (born 1991)
23, 2022. "Emily Shah and Mena Massoud love birds and these details". Saraswat-Satpathy, Kriti (September 4, 2025). "Inside Emily Shah and Mena Massoud's
Mena_Massoud
Indian Hindu Brahmin communities
followers of Dvaita philosophy. Goa – Gaud Saraswats – Bardez and Salcete regions are a stronghold of Madhwa Saraswats and are staunch devotees of Vishnu. Kerala
Madhva_Brahmin
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
South_Indian_snacks
Traditionally cooked rice of the Mising community of Assam
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Purang_apin
Fast food industry in India
refilling as they got over in the plate. It is common to serve different cuisines at different counters within the same premises. Beverages such coffee,
Indian_fast_food
Surname
Khatkhate (खटखटें) is a well-known last name in Saraswat Brahmin (GSB) community hailing from Konkan province of Maharashtra state and the coastal region
Khatkhate
Publishing house in India
Gujarati. Rasachandrika: Saraswat Cookery Book is a great compilation of delectable recipes from Maharashtrian and Konkani cuisine. Asha Khatau and Jeroo
Popular_Prakashan
Sub-caste of Saraswat Brahmins
Mohyal Brahmins are a sub-caste of Saraswat Brahmins from the Punjab region. A sub-group of the Punjabi Hindu community, Mohyal caste comprises seven clans
Mohyal_Brahmin
Variant of South Indian food dosa
on Mount Road and later the New Woodlands Hotel, both pioneers of Udupi cuisine. Rao is also regarded as the dish's creator. One tale attributes it to
Masala_dosa
Peanut-based confection
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Chikki
Overview of the culture of Mangalore (India)
about 22 ethnic Konkani communities live in Mangaluru, including Gaud Saraswat Brahmins, Mangalorean Catholics, Daivadnyas, Kudumbi, Kharvi, Gudigar,
Culture_of_Mangaluru
Village in Ankola Taluk in Karnataka, India
in Belambar, and Halakki Gouda, Naik, Nadavaru, Brahmins, Shetty, Goud Saraswat Brahmins (GSBs), are the major communities among Hindus. Majourly found
Belambar
Sweet Indian pancake
Indian pancake popular among the Konkani community. This is known to be a Saraswat Brahmin dish. Surnolis have a puffy texture with holes, with a yellow color
Surnoli
Indo-Aryan ethnolinguistic group
have sometimes been counted as dialects of Kashmiri. Kashmiri Hindus are Saraswat Brahmins and are known by the exonym Pandit. The Muslims living in Kashmir
Kashmiris
Meat dish from Bihar, India
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Champaran_meat
Genus of plants
Sino-Platonic Papers. 133. Archived (PDF) from the original on 2022-10-09. Saraswat, K.S.; Sharma, N.K.; Saini, D.C. (1994). Plant Economy at Ancient Narhan
Amaranth
Town in Karnataka, India
Family (Karade Bramhin),Ankola, Eeshwara devasthana. Many Konkani Gaud Saraswat brahmins migrated from Goa in the aftermath of the Portuguese conquest
Ankola
Variety of kebab from the Indian subcontinent
It is a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. Shami kebab is eaten as a snack or an appetizer, and is served to guests
Shami_kebab
Type of haleem popular in the Indian city Hyderabad
Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Sultan Saif Nawaz
Hyderabadi_haleem
Group of Catholics in southern India
Catholics have many subgroups like Bammons (Konkani Brahmin sub-castes like Saraswat Brahmins, Padyes, Daivadnyas), Chardos(Kshatriya) and Gaudos(Vaishya).
Latin_Catholics_of_Malabar
Street food of Pakistan
Cookbook: Cuisine of India Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani
Paratha_roll
Dish in Odia cuisine of India
romanized: påkhāḷå, Odia pronunciation: [pɔkʰaɭɔ]) is a dish in Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid
Pakhala
Curry dish that is prepared from mutton or chevon
curried form. In addition to fish and chicken, mutton is common in Bihari cuisine. Mutton curry is traditionally served with Malpua on Holi, while it is
Mutton_curry
Tribes of the Punjab region of Pakistan and India
Ramgarhia Ravidassia Ramdasia Saini Sansi Sapera Satti Shaikh Sikligar Sunar Saraswat Teli Tarkhan Taseer Warya List of Punjabi Muslim tribes Punjabi people
List_of_Punjabi_tribes
District of Karnataka in India
the population. The Brahmins belong chiefly to the Havyaka, Shivalli, Saraswat, Chitpavan, Daivadnya and Kota sub-sections. In Dakshina Kannada, Hindus
Dakshina_Kannada
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