Regional Indian Cuisine — Kashmiri Wazwan, Punjabi, Awadhi, Hyderabadi, Tamil, Goan & Gujarati
Food Production · Part 4 · Module 22
Regional Indian Cuisine — Kashmiri Wazwan, Punjabi, Awadhi, Hyderabadi, Tamil, Goan & Gujarati
India has as many cuisines as it has cultures. Wazwan has 36 courses. Awadhi dum pukht takes 6 hours. Goan vindaloo is preserved in vinegar. Every region’s food tells the story of its geography, religion, and history.
🏔️ Kashmiri Cuisine — Wazwan
Kashmiri Muslim Cuisine — Wazwan
History: traced to 15th century invasion by Timur. 1700 cooks from Samarkand migrated to Kashmir — their descendants are the Wazas (master chefs).
Wazwan = royal Kashmiri banquet. 36 courses. Almost all dishes are meat-based (lamb, chicken, fish, beef). No pulses/lentils served. Prepared by Vasta Waza (head chef) and Wazas. Served in groups of four from a large plate called trami. Begins with invocation and ritual hand washing (tash-t-nari). Prepared mainly for marriages (May–October).
Essential Wazwan dishes: Rogan Josh, Ristae, Tabak Maaz (fried lamb ribs), Gushtaba (chopped lamb in oil/milk/curds), Aab Gosht (lamb in milk), Daniwal Korma (lamb in yogurt gravy), Meth Maaze, Sheekh Kabab, Safed/Zafraan Kokur
Wazwan = royal Kashmiri banquet. 36 courses. Almost all dishes are meat-based (lamb, chicken, fish, beef). No pulses/lentils served. Prepared by Vasta Waza (head chef) and Wazas. Served in groups of four from a large plate called trami. Begins with invocation and ritual hand washing (tash-t-nari). Prepared mainly for marriages (May–October).
Essential Wazwan dishes: Rogan Josh, Ristae, Tabak Maaz (fried lamb ribs), Gushtaba (chopped lamb in oil/milk/curds), Aab Gosht (lamb in milk), Daniwal Korma (lamb in yogurt gravy), Meth Maaze, Sheekh Kabab, Safed/Zafraan Kokur
🌾 Punjabi Cuisine
Features
Staple: wheat. Huge variety of vegetarian and non-vegetarian dishes. Spice content from minimal to high. Dairy products prominent: malai, paneer, curds. Famous for tandoori cooking. Restaurant cooking uses liberal desi ghee, butter, cream.
Winter special: Sarson ka Saag + Makki di Roti + Lassi · Universal: Chole-Bhatoore
Famous dishes: Tandoori Chicken, Amritsari Macchi, Chicken Tikka, Rajma Masala, Ma Ki Dal, Gajar Halwa, Phirnee
Winter special: Sarson ka Saag + Makki di Roti + Lassi · Universal: Chole-Bhatoore
Famous dishes: Tandoori Chicken, Amritsari Macchi, Chicken Tikka, Rajma Masala, Ma Ki Dal, Gajar Halwa, Phirnee
🏛️ Awadhi Cuisine (Lucknow)
Features
Awadh = ancient name for Lucknow. Strong Nawabi and Mughalai influence. Wheat staple (rice in biryanis, pulaos, zarda). Food is fiery hot, oily — liberal chillies. Famous for Dum style of cooking. Capital of dum pukht cooking.
Unique Awadhi techniques: Dum Pukht, Dhungar, Baghar, Galavat, Gile Hikmat, Zammin Doz
Zammin Doz: Hole dug in ground, ingredients placed and covered with mud, burning charcoal on top — takes ~6 hours.
Famous dishes: Nahari (lamb trotters simmered overnight), Korma (rich yogurt-nut gravy, pale, no turmeric), Rizala (mutton in creamy gravy), Haleem (mutton + pounded wheat), Biryani, Sheermal, Roomali Roti, Warqi Paratha
Korma varieties: Badam Korma, Baizavi Korma, Murg Korma, Mutton Korma, Subz Korma
Unique Awadhi techniques: Dum Pukht, Dhungar, Baghar, Galavat, Gile Hikmat, Zammin Doz
Zammin Doz: Hole dug in ground, ingredients placed and covered with mud, burning charcoal on top — takes ~6 hours.
Famous dishes: Nahari (lamb trotters simmered overnight), Korma (rich yogurt-nut gravy, pale, no turmeric), Rizala (mutton in creamy gravy), Haleem (mutton + pounded wheat), Biryani, Sheermal, Roomali Roti, Warqi Paratha
Korma varieties: Badam Korma, Baizavi Korma, Murg Korma, Mutton Korma, Subz Korma
🌶️ Hyderabadi Cuisine
Features
Fusion of Mughlai + Telengana cuisines. Asaf Jahi period (Nizams). Rich, aromatic, liberal exotic spices and ghee. Uses fresh fruits (not dried). Lamb most common meat.
Famous dishes: Hyderabadi Biryani (aromatic basmati + meat), Haleem (pounded wheat + meat), Bhagara Baigan, Shikhampuri Kabab, Dalcha, Double Ka Meetha
Kebab types: Boti Jhammi, Dum-ke-Kebab, Kalmi, Shikhampuri, Seekh Kabab, Lagan-ke-Kebab
Ramzan special: Haleem · Id-Ul-Fitr: Sheer-Korma (Sevian/vermicelli with dried dates in milk)
Famous dishes: Hyderabadi Biryani (aromatic basmati + meat), Haleem (pounded wheat + meat), Bhagara Baigan, Shikhampuri Kabab, Dalcha, Double Ka Meetha
Kebab types: Boti Jhammi, Dum-ke-Kebab, Kalmi, Shikhampuri, Seekh Kabab, Lagan-ke-Kebab
Ramzan special: Haleem · Id-Ul-Fitr: Sheer-Korma (Sevian/vermicelli with dried dates in milk)
🥥 Tamil Nadu Cuisine
Features
Tamil Nadu = “Land of Tamils.” Predominantly vegetarian (Hindu majority). Staple: rice and lentils. Tanjore = “Rice Bowl of South.” Bordered by sea — seafood prominent.
Breakfast classics: Idli (steamed rice cakes), Dosa (rice + urad dal batter, fermented overnight), Vada, Oothappam, Rava Dosa, Masala Dosa (potato stuffed), Adai
Traditional lunch: Served on banana leaf, seated cross-legged. Courses: Plain rice + ghee → Flavoured rice → Rice + Sambhar → Vegetable with rasam → Payasam (dessert) → Curd rice
Rasam = appetizer + digestive + accompaniment (“juice/extract”). Common: tomato and lemon rasam.
Payasam = Tamil version of Kheer
Famous dishes: Chicken Chettinad, Banana Toast, Payasam, Dal Dosa, Brinjal Curry
Breakfast classics: Idli (steamed rice cakes), Dosa (rice + urad dal batter, fermented overnight), Vada, Oothappam, Rava Dosa, Masala Dosa (potato stuffed), Adai
Traditional lunch: Served on banana leaf, seated cross-legged. Courses: Plain rice + ghee → Flavoured rice → Rice + Sambhar → Vegetable with rasam → Payasam (dessert) → Curd rice
Rasam = appetizer + digestive + accompaniment (“juice/extract”). Common: tomato and lemon rasam.
Payasam = Tamil version of Kheer
Famous dishes: Chicken Chettinad, Banana Toast, Payasam, Dal Dosa, Brinjal Curry
🐟 Goan Cuisine
Features
Goa: 451 years of Portuguese rule. Christian + Hindu + Muslim + Portuguese influences. Coconut base (grated/milk) for gravies. Rice eaten at all meals. Special Pav bread popular.
Christians: use vinegar for sourness · Hindus: masalas for tang. Northern Goans: grind masalas and coconut separately. Southern: grind together.
Famous dishes:
Vindaloo: pork + ginger, garlic, red chillies, cumin, peppercorns, cloves, vinegar (preservative). Prepared days in advance.
Sorpotel: pork stew (meat + liver) in red chilli-cumin-turmeric masala. Eaten with Sannas (steamed rice bread).
Xacuti: chicken in roasted coconut paste + mace + poppy seeds + coconut milk.
Caldin: prawns in coconut milk (mild) + tamarind (sour) + green chillies — eaten with rice.
Bebinac: layered pancake cake (coconut milk, eggs, flour, ghee between layers). Cooked by slow fire with coal on lid.
Balchao: pickling of vegetables/seafood in sugar + vinegar + spices (Portuguese influence)
Christians: use vinegar for sourness · Hindus: masalas for tang. Northern Goans: grind masalas and coconut separately. Southern: grind together.
Famous dishes:
Vindaloo: pork + ginger, garlic, red chillies, cumin, peppercorns, cloves, vinegar (preservative). Prepared days in advance.
Sorpotel: pork stew (meat + liver) in red chilli-cumin-turmeric masala. Eaten with Sannas (steamed rice bread).
Xacuti: chicken in roasted coconut paste + mace + poppy seeds + coconut milk.
Caldin: prawns in coconut milk (mild) + tamarind (sour) + green chillies — eaten with rice.
Bebinac: layered pancake cake (coconut milk, eggs, flour, ghee between layers). Cooked by slow fire with coal on lid.
Balchao: pickling of vegetables/seafood in sugar + vinegar + spices (Portuguese influence)
🌽 Gujarati Cuisine
Features
Predominantly vegetarian. Based on grains, pulses, minimal vegetables/fruits. Nutritious + seasonal. Sesame seeds and peanuts as seasonings. Sweet and savory combinations distinctive (some dishes have both). Famous for snacks and sweets for guests.
Regions: Saurashtra (dry, dairy produce, garlic masala) · Central Gujarat/Ahmedabad (granary, dhokla, vada) · Surat (heavy rainfall, mangoes, bananas, food connoisseurs)
Famous snacks: Dhokla, Thepla, Handvo, Khakhra, Fafda
Famous terms: Shaak (dry stir-fried vegetables) · Vagharalu Bhaat (tempered rice with mustard, curry leaves) · Kitchi (moist rice + moong dal mix)
Regions: Saurashtra (dry, dairy produce, garlic masala) · Central Gujarat/Ahmedabad (granary, dhokla, vada) · Surat (heavy rainfall, mangoes, bananas, food connoisseurs)
Famous snacks: Dhokla, Thepla, Handvo, Khakhra, Fafda
Famous terms: Shaak (dry stir-fried vegetables) · Vagharalu Bhaat (tempered rice with mustard, curry leaves) · Kitchi (moist rice + moong dal mix)
🎯 UGC NET Key Points — Part 4 Module 22
◆ Wazas = master chefs of Kashmir (descendants of Samarkand cooks from 15th century)
◆ Wazwan = 36-course banquet · Vasta Waza = head chef · Trami = serving plate
◆ Tash-t-nari = jug and basin for ritual hand washing at Wazwan
◆ Tabak Maaz = fried lamb ribs (Wazwan) · Gushtaba = chopped lamb in milk/curds
◆ Zammin Doz (Awadhi) = cooking in hole in ground with coal on top (~6 hours)
◆ Nahari = lamb trotters simmered overnight (Awadhi breakfast dish with sheermal)
◆ Korma = pale coloured rich gravy (yogurt + nuts + cream) — NO turmeric
◆ Hyderabadi = Mughlai + Telengana fusion · Nizams (Asaf Jahi period)
◆ Tamil Nadu Rasam = appetizer + digestive + accompaniment (“juice/extract”)
◆ Tanjore = Rice Bowl of South (Tamil Nadu)
◆ Goan Vindaloo = pork + vinegar (preservative) · Sorpotel eaten with Sannas
◆ Bebinac (Goa) = layered pancake cake with coconut milk + ghee between layers
◆ Wazwan = 36-course banquet · Vasta Waza = head chef · Trami = serving plate
◆ Tash-t-nari = jug and basin for ritual hand washing at Wazwan
◆ Tabak Maaz = fried lamb ribs (Wazwan) · Gushtaba = chopped lamb in milk/curds
◆ Zammin Doz (Awadhi) = cooking in hole in ground with coal on top (~6 hours)
◆ Nahari = lamb trotters simmered overnight (Awadhi breakfast dish with sheermal)
◆ Korma = pale coloured rich gravy (yogurt + nuts + cream) — NO turmeric
◆ Hyderabadi = Mughlai + Telengana fusion · Nizams (Asaf Jahi period)
◆ Tamil Nadu Rasam = appetizer + digestive + accompaniment (“juice/extract”)
◆ Tanjore = Rice Bowl of South (Tamil Nadu)
◆ Goan Vindaloo = pork + vinegar (preservative) · Sorpotel eaten with Sannas
◆ Bebinac (Goa) = layered pancake cake with coconut milk + ghee between layers