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Rice And Fish Curry Which State Food?

Rice And Fish Curry Which State Food

Malabar Fish Curry

Kerala-style fish curry
Alternative names Fish curry
Type Curry
Place of origin India
Associated national cuisine India, Sri Lanka
Main ingredients Sardines, curry, vegetables ( okra or onions ); rice, naan, bread, or tapioca

Media: Malabar Fish Curry

Malabar matthi curry, also known as fish curry, is an Indian also Goan dish, It consists of sardines semi-stewed in a Kerala -style curry with assorted vegetables, such as okra or onions, It is usually served with rice, naan, bread, or tapioca,

Which state food is fish curry?

George Bernard Shaw once said, “There is no love sincerer than the love of food.” And if you live in India or exploring the country, then you have loads of opportunities to satiate this love. That’s because the variety of famous food of different states in India has to offer is simply mind-boggling. The cuisine of Andhra Pradesh comprises both non-vegetarian and vegetarian dishes. The favorite dish is rice, as the state is also regarded as the “rice bowl of India. ” The food here is served on a leaf of the banana tree. The main ingredients are tamarind, tomatoes, curry leaves, and mustard seeds.

Some of the famous food of Andhra Pradesh are Idly, Pesarattu, Upma, curd rice, Dosa and sambar, and various curries. Seafood is very common in the coastal area, where fish and prawns are cooked with coconut and sesame oil. The curry is a mix of Mughlai Cuisine, any curry that goes with rice, and a lot of pickles.2.

Assam The food of Assam has a very distinct flavor due to the use of choicest ingredients, herbs, fresh fruits, and vegetables and because the people of this state cook their food using earthenware. Rice is their staple food, along with fish curry, chicken, pigeon meat, duck meat, pork, lentils, and vegetables.

In Assam, spices aren’t used as much as compared in other states. The main dish of Assamese cuisine is Khaar, made from taro, raw papaya, pulses, vegetables, fish, and other main ingredients. It is an alkaline extract from burnt banana peels that is filtered with water. Khar is useful in making different types of dishes like papaya curry, fish curry, meat curry & other types of vegetable dishes.3.

Chhattisgarh Chhattisgarh is located at the center of India, so that you will get an amalgamation of both north and south Indian cuisines. Wheat, maize, and Jowar constitute the main diet of Chhattisgarh. It is also called as “Rice Bowl of India,” as rice is eaten in abundance here. Goa is one of the most popular tourist destinations in India. Goan food is heavily influenced by Portuguese food and is mostly coconut-based, sea-food cuisine. Goa is set along with the coastal belt; hence, chicken and fish-based dishes are prominently used.

Seafood lovers can choose from a wide variety of prawns, mussels, mackerel, tuna crabs, lobsters, and salmon dishes. Fish Curry is one of the most popular dishes of Goa which is prepared by marinating the fish and then cooking it with many spices and tamarind puree. A dish you will absolutely love on your tastebuds.5.

Jammu & Kashmir The local customs and climate play an important part in Jammu & Kashmir’s cuisine. Kashmiri food consists of many dishes made from meat. The main food of the northern-most region is rice with turnips and mutton, spinach and chicken, fish, and lotus root.

Some of the most famous food of Jammu & Kashmir are Shab Deg, Goshtaba, Lyodur Tschaman, Dum Aloo, Aab Gosht, Mujh Gaad, and Matschgand. Rogan Josh is probably the most popular dish in Jammu & Kashmir. It is a lamb-based dish prepared in a gravy seasoned with Kashmiri chilies, asafoetida, ginger, and bay leaves.6.

Karnataka Karnataka has both non-vegetarian and vegetarian dishes with spicy curries and seafood delicacies. Kannadiga Oota or a Kannadiga meal includes the following things which are served on a banana leaf: Uppu aka salt, Kosambari, Pickle, Palya, Gojju, Raita, Payasa aka Kheer, Thovve, Chitranna, Anna aka rice, and Tuppa aka ghee. Maharashtra food or Marathi cuisine is more austere as compared to others as Marathi people use mild spices in dishes. Wheat, rice, Bajri, Jowar, lentils, vegetables, and fruit are dietary staples. Maharashtrian delicacies are not just lip-smacking but tempting & super delicious.

The Marathi food is exquisite. Some of the most famous dishes of Maharashtra are misal pav, Upma, batata vada, Pudachi wadi, Kaju Kothimbir Vadi, Pohe, Sheera, Sabudana khichadi, Thalipeeth, pav bhaji, Buran Poli, and Aamti. Misal Pav is the most popular food of Maharashtra that can be had any time of the day; the tangy and spicy lentil curry is prepared with either moth beans or sprouted matki and served with Pav bread.8.

Mizoram Mizo people love eating rice and mixing it with non-vegetarian ingredients. However, they consume a fair share of veggies in their meals as well. Chicken, pork, fish, and beef are famous meats among Mizos. The most famous dishes of Mizoram are Bamboo Shoot Fry, Panch Phoran Tarka, Mizo Vawksa, Bai, Koat Pitha, Vawksa Rep, Misa Mach Poora, and Chhum Han. Rajasthan is probably the most colorful state in India, not only in terms of tourism but also in terms of mouth-watering dishes. The scarcity of fresh green vegetables and water has affected Rajasthani cuisine. The authentic Rajasthani dishes can last for several days and can be consumed without heating.

  • The most popular dishes of Rajasthani food are Bajre ki roti, Lashun ki chutney, Laal Maas, Mirchi Bada, Mohan Maas, Kalakand, Pyaaz Ki Kachori, Gatte, Mawa Kachori, Alwar ka Mawa, Malpauas, Gheriya, Mohan Thaal, and Kadhi.
  • Dal Baati Churma is the most popular dish in Rajasthan that is famous all over India.

It is basically crunchy balls of wheat dipped in ghee along served with spicy daal and sweet Churma. Also Read: Popular Indian Street Foods Which Everyone Must Try Once 10. West Bengal Bengali cuisine is mainly focused on fish and rice. Since several rivers flow through the state, one can find fish everywhere in Bengal. Fun fact – there are more than forty different types of fish included in Bengali cuisine. Some of the most famous Bengali dishes are Aloo Potol Posto, Sandesh, Alur Dom, Luchi, Chholar Dal, Lau Ghonto, Mochar Ghonto, Ilish Macher Jhol, Shukto, Mutton Biryani, Aam Pora Shorbot, Tangra Macher Jhol, Mishti Doi, and Rasgulla.

The simplest curries and the most authentic Bengali dish is Doi Maach. Doi means curd, and Maach means fish which tastes best with rice. Frequently Asked Questions Q 1. Which is the most popular food in India? A 1. The most popular food in India is onion, garlic, and a tomato-based curry. It is the ultimate comfort food for the Indians.

Q 2. Which is the national food of India? A 2. Since India is a diverse country, there is no specific National food of India. Every state has a unique set of food traditions and choices. Q 3. Which is the most famous food in West Bengal? A 3. The most famous food in West Bengal is Aloo Potol Posto, Sandesh, Alur Dom, Luchi, Chholar Dal, Lau Ghonto, Mochar Ghonto, Ilish Macher Jhol, Shukto, Mutton Biryani, Aam Pora Shorbot, Tangra Macher Jhol, Mishti Doi, and Rasgulla.

Q 4. Which is the most famous food in Rajasthan? A 4. Bajre ki roti, Lashun ki chutney, Laal Maas, Mirchi Bada, Mohan Maas, Kalakand, Pyaaz Ki Kachori, Gatte, Mawa Kachori, Alwar ka Mawa, Malpauas, Gheriya, Mohan Thaal, and Kadhi are some of the most famous food in Rajasthan. Q 5. Which is the most famous food in Maharashtra? A 5.

Some of the most famous dishes of Maharasthra are misal pav, Upma, batata vada, Pudachi wadi, Kaju Kothimbir Vadi, Pohe, Sheera, Sabudana khichadi, Thalipeeth, pav bhaji, Buran Poli, and Aamti. Oh, we don’t know about you, but we are definitely feeling hungry after reading about the famous food from different states in India.

Where is fish curry originated from?

Fish head curry

Fish head curry served at a Singaporean restaurant
Alternative names 咖哩魚頭 (Chinese) Kari kepala ikan (Malay) மீன் தலைக் கறி (Tamil)
Place of origin Singapore
Region or state Southeast Asia
Created by M.J. Gomez

What is main food of Goa?

The cuisine of Goan people is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is one of the most commonly eaten varieties of fish. Other fish varieties include pomfret, shark, tuna, sardines, and mackerel.

Which state is famous for fish?

10. Maharashtra – Maharashtra is famous for producing fish species like oriya chromis, grass carp. Apart from this, in 2020, the state experienced 561 thousand metric tons of fish production. Maharashtra is also one of the leading states for fish culture and deep fishing culture.

In which state majority people eats rice fish and vegetables?

The staple diet of the people in Kerala includes rice, fish and vegetables.

Is curry from England or India?

The UK now celebrates National Curry Week every October. Although curry is an Indian dish modified for British tastes, it’s so popular that it contributes more than £5bn to the British economy. Hence it was hardly surprising when in 2001, Britain’s foreign secretary Robin Cook referred to Chicken Tikka Masala as a “true British national dish “.

If Britain taught India how to play cricket, India perhaps returned the favour by teaching the British how to enjoy a hot Indian curry. By the 18th century, East India Company men (popularly called ‘nabobs’, an English corruption of the Indian word ‘nawab’ meaning governors or viceroys) returning home wanted to recreate a slice of their time spent in India.

Those who couldn’t afford to bring back their Indian cooks satisfied their appetite at coffee houses, As early as 1733, curry was served in the Norris Street Coffee House in Haymarket. By 1784, curry and rice had become specialties in some popular restaurants in the area around London’s Piccadilly. An East India company official enjoying hookah (in India) The first British cookery book containing an Indian recipe was ‘The Art of Cookery Made Plain & Easy’ by Hannah Glasse. The first edition, published in 1747, had three recipes of Indian pilau. Later editions included recipes for fowl or rabbit curry and Indian pickle. Excerpt from ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse The first purely Indian restaurant was the Hindoostanee Coffee House which opened in 1810 at 34 George Street near Portman Square, Mayfair. The owner of the restaurant, Sake Dean Mahomed was a fascinating character.

Born in 1759 in present-day Patna, then part of the Bengal Presidency, Mahomed served in the army of the East India Company as a trainee surgeon. He later travelled to Britain with ‘his best friend’ Captain Godfrey Evan Baker and even married an Irishwoman. With his coffee house, Mohamed tried to provide both authentic ambience and Indian cuisine “at the highest perfection”.

Guests could sit in custom-made bamboo-cane chairs surrounded by paintings of Indian scenes and enjoy dishes “allowed by the greatest epicures to be unequalled to any curries ever made in England”. There was also a separate smoking room for hookahs. ‘Portrait of a Gentleman, Possibly William Hickey, and an Indian Servant’ by Arthur William Devis, 1785 One of the chief patrons of the restaurant was Charles Stuart, famously known as ‘Hindoo Stuart’ for his fascination with India and the Hindu culture.

However, unfortunately, the venture was unsuccessful and within two years Dean Mohamed filed for bankruptcy. It was difficult to compete with other curry houses that were better established and were closer to London. Also, it is likely that nabobs in the Portman Square locality could afford to employ Indian cooks, hence not much need to go out to try Indian dishes.

Lizzie Collingham in her book ‘Curry: A Tale of Cooks & Conquerors’ argues that Britain’s love for curry was fuelled by the bland nature of British cookery. The hot Indian curry was a welcome change. In William Thackeray’s satirical novel ‘Vanity Fair’, the protagonist Rebecca’s (also known as Becky Sharp) response to cayenne pepper and chili shows how unfamiliar Britons were to spicy food: “Give Miss Sharp some curry, my dear,” said Mr.

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Sedley, laughing. Rebecca had never tasted the dish before.”Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported.

“How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry. “Water, for Heaven’s sake, water!” she cried. By the 1840s sellers of Indian products were trying to persuade the British public with the dietary benefits of curry. Chicken Jalfrezi However, the bloody revolt of 1857 changed the British attitude towards India. Englishmen were banned from wearing Indian clothes; recently educated public officials disparaged old company men who had gone native. Curry too ‘lost caste’ and became less popular in fashionable tables but was still served in army mess halls, clubs and in the homes of common civilians, mainly during lunch.

Curry needed a jolt and who better to promote it than the Queen herself. Queen Victoria was particularly fascinated by India. Her interest in India could be seen at the Osborne House, which she and her husband Prince Albert built between 1845 and 1851. Here she collected Indian furnishings, paintings, and objects in a specially designed wing.

The Durbar Room (initially commissioned to be built as a sumptuous Indian dining room in 1890 by the Queen) was decorated with white and gold plasterwork in the shapes of flowers and peacocks. Victoria employed Indian servants. One among them, a 24-year-old named Abdul Karim, known as the Munshi, became her ‘closest friend’. Queen Victoria and the Munshi in 1893 By the early 20th century, Britain had become home to around 70,000 South Asians, mainly servants, students and ex-seamen. A handful of Indian restaurants sprang up in London, the most famous being Salut-e-Hind in Holborn and the Shafi in Gerrard Street.

In 1926, Veeraswamy opened at 99 Regent Street, the first high-end Indian restaurant in the capital. Its founder Edward Palmer belonged to the same Palmer family frequently mentioned in William Dalrymple’s famous book, ‘The White Mughals’. Edward’s great-grandfather William Palmer was a General in the East India Company and was married to Begum Fyze Baksh, a Mughal princess.

Palmer’s restaurant was successful in capturing the ambience of the Raj; notable clients included the Prince of Wales (later Edward VIII), Winston Churchill and Charlie Chaplin, amongst others. Curry was yet to establish itself firmly in British cuisine.

In the 1940s and 1950s, most major Indian restaurants in London employed ex-seamen from Bangladesh, particularly from Syhlet. Many of these seamen aspired to open a restaurant of their own. After the Second World War, they bought bombed-out chippies and cafes selling curry and rice alongside fish, pies, and chips.

They stayed open after 11 pm to catch the after-pub trade. Eating hot curry after a night out in the pub became a tradition. As customers became increasingly fond of curry, these restaurants discarded British dishes and turned into inexpensive Indian takeaways and eateries. Chicken Tikka Masala, Britain’s favorite curry After 1971, there was an influx of Bangladeshi immigrants into Britain. Many entered the catering business. According to Peter Groves, co-founder of National Curry Week, “65%-75% of Indian restaurants” in the UK are owned by Bangladeshi immigrants.

Today there are more Indian restaurants in Greater London than in Delhi and Mumbai combined. As Robin Cook aptly puts it, this national popularity of curry is a “perfect illustration of the way Britain absorbs and adapts external influences”. By Debabrata Mukherjee. I am an MBA graduate from the prestigious Indian Institute of Management (IIM), currently working as a consultant for Cognizant Business Consulting.

Bored with mundane corporate life, I have resorted to my first love, History. Through my writing, I want to make history fun and enjoyable to others as well. Published: November 2, 2017.

What curry is from Goa?

£ 2.40 – £ 6.00 The staple dish of Goa. There are many variations to this South-West Indian curry but the basic quality is a semi spicy coconut milk curry cooked with the sweetness of the onions and the sour fruity flavour of amchur (mango powder). Tamarind can also be used if available. This is a versatile spice blend that is well suited to any types of meats & fish, vegetables or lentils.

Weight Clear

Goan Curry quantity

Which state in India is famous for seafood?

Best Seafood to Eat in India Seafood comprises of fish, shellfish, seaweeds and microalgae. India is a land of exotic fishes and seafood. Seafood is cooked very easily, Indian herbs and spices are sprinkled and the lovely tangy flavour lingers for long. There are many coastal states in India which are popular tourist destinations.

  • Biting seafood in these states is a must.
  • Let me start with -GOA- It is known as the pearl of East,which is a popular tourist spot for beaches, coconut groves, folk music, relaxation point and very mouth watering sea food.
  • Goa lies on the coast called Konkan coast.
  • Seafood in Goa is very mouthwatering.

They are fresh, freshly prepared on firewood in clay pots. Rice and fish are staple food of Goa. Their seafood cuisine includes, kingfish, pomfret, prawns, lobsters, and mussels. Grilled kingfish, king prawn, lobsters and mussels. Grilled kingfish, king prawn richeado, Goan fish curry with rice, fried calamari, masala friend prawns, rawa fried mussels and crab masala fry are some dishes to eat for sure.

  • WEST BENGAL – Located on the east side of India, known as gangs, a state filled with rich vegetation, great art, science, lovely beaches, golden sun kissed sand, it is a popular tourist destination that has unique, exotic seafood.
  • Seafood in West Bengal, are fried, cooked added to wide range of masalas and served in a plaintain leaf or butternut squash leaves.

Spices are sprinkled, spreading the aroma. Seafood cuisine has freshwater fish-nil-katlamagur-hish-Shukthi. Fish and chutney, prawn malai curry, koi maachher jhol, Chingri macher jhol are some dishes to taste without fail. -KARNATAKA- Known as Bengaluru bordered by Arabian Sea, home of many powerful empires of ancient and medieval times. Karnataka is a very popular tourist spot. Coastal karnataka where seafood is very popular it is made out of fresh fish and acquatic life.

  1. Mangalore coastal karnakata has many yummy seafood to taste.
  2. Anjal masala fry, crab roast fry, pomfret, finger fish, prawn onion fry, prawn fry cooked fish and fish thalis are some popular dishes to taste without fail.
  3. PONDICHERRY- It is called Pondy, referred as the backwaters and the regional capital too.

A very popular tourist destination famous for beautiful sand beaches, mustard coloured colonial villas, and tree lined streets. Seafood in Pondicherry is a wholesome variety, which is straight from the sea. They are freshly prepared with masalas and spices. -ODISHA- situatedin the eastern coast of India surrounded by Bay of Bengal Odisha is a very popular tourist destination, filled with hilly terrain coastal plains, lush green forest. Seafood in Odisha is made out of local fish, which is cooked and made by adding spices and herbs.

  • Machna besara, chingudi malai tarkari, kakada jhola, kokali sukhuarai are popular seafood to taste.
  • ERALA- Situated on the Malabar coast, surrounded by Arabian Sea with western ghats covering the whole stat, Kerala is popularly called Gods own country filled with splendid nature, lush vegetation, beautiful landscapes, long beaches with golden sands it is a very popular tourist destination.

Seafood of Kerala has huge variety of fish, Prawns, crabs and lobsters. They are prepared adding masala paste and different spices. Kerala prawn curry, karimeen curry, crab curry, nethali fry, fish biryani, fish molly, karimeen masala roast are some popular dishes to taste. Seafood, sea food cooking is a part of many state culture in India. They ar good for health, vest tasty and stomach filling. With oceans surrounding India, there are coastal states, offering best, taste, yummy sea food, which should be tasted. Being a pure vegetarian, travelling to these coastal states made me see variety sea food, their preparation and the unforgettable aroma that gets into nostrils easily. About.me/Radhikanarasimhan : Best Seafood to Eat in India

Which state is famous for prawn curry?

Munnar is known for its sea food and hence, prawn curry should be on your must-try list. It is prepared with red and green chillies, jaggery, salt and pepper with a lot of coconut milk. The dish is spicy and tangy and will tantalize your taste buds for a long time.

What is the main food of Gujarat?

Cuisine ” Surat Nu Jaman Ane Kashi Nu Maran ” a popular saying in Gujarati which means dining at Surat and dying at Varanasi, is the way to heaven. One of the thrills of traveling to Gujarat is its multi cuisine. Perhaps the best way to know a state is to cut to the heart of the extraordinary culture of Gujarat is by exploring its cuisine.

  1. The people of Gujarat have perfected the art of vegetarian cooking and their cuisine is a delectable and mouth watering.
  2. To taste the excellent vegetarian Gujarati cuisine, is to have a Thali Meal – the ultimate delightful vegetarian fare.
  3. The traditional Gujarati Thali is one of the best ways to know the Gujarati Cuisine.

Saurashtra’s typical seasonings – mustard seed, turmeric, pounded red chillies, cumin and coriander – which flavour Gujarat’s distinctive vegetarian cuisine. There are also seasonal specialties – Aamraas (Mango Pool) is commonly served in summer while Undhiyu which has roast vegetables and Muthias (veg kebabs) is characteristically had in January.

Besides vegetarian dishes, the Muslim community, the tribal groups like Bohras and Khojas offers special non-vegetarian cuisine. And also Saurashtra’s garlic spice mixture – a combination of garlic, red chillies and salt pounded together, which adds extra peps to lot of Gujarati foods. Many Gujarati dishes are distinctively sweet, salty and spicy at the same time.

Gujarati Thali A Gujarati thali typically comprises of one or two steamed or fried snacks called farsans, a green vegetable, a tuber or a gourd shaak (shaaks are main courses with vegetables and spices mixed together into a curry or a spicy dry dish), a kathol (braised pulses like beans, chickpea or dry peas), one or more yogurt dishes like dahi, kadhi (yogurt and pulses soup), raita or sweet shrikhand, rice or khichdi, daal usually toor dal, and sweets like halwas, basundi or shrikhand.

  • Accompaniments include sweet, sour and spicy chutneys, pickles, ghee and a salad of chopped vegetables served raw or may be steamed in spices.
  • Much detailing goes into creating a balance of tastes and textures – you could have coarse, grainy, granular, smooth, uniform, dry and wet dishes on the same platter, the sweetness, bitterness, sourness and heat of each main course would vary between dishes, and the thali has more colours than a rainbow – the yellow of turmeric, the whiteness of dairy products, the redness of tomatos, the green of leafy vegetables, the brown of pulses, and the colours of various spices, relishes and salad vegetables, are harmoniously part of a single thali.
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The breads eaten with a thali would include thick and coarse bajra rotla, thin unleavened wheat rotlis, thick and crisp whole wheat flour rotis called bakhris, parathas, savoury griddle bread called the thepla, deep-fried puris, among others. There are many variations like methi thepla or masala puri within these breads.

As Gujaratis are globe-trotters, with a large Gujarati Diaspora overseas and around India as well as being great travellers on holiday or pilgrimage around the world, there are many Gujarati farsans, snacks and mini-meals that are designed to travel and keep well – for instance khakras are crisp wafer-like rotis made from wheat, cornflour or lentils that can be carried and eaten with vegetables or accompaniments or dhebras made from a mix of flours can travel better than rotlis.

Farsan Intrinsic to a traditional Gujarati meal, dal, shaak and kathol hold the promise of a bounty of flavours, aromas and a unique eating experience. The balance of colours and textures of the main course is richly enhanced by the side portions of the pickle and salad and some spiced buttermilk Dal, Shak & Kathol Intrinsic to a traditional Gujarati meal, dal, shaak and kathol holds the promise of a bounty of flavours, aromas and a unique eating experience.

The balance of colours and textures of the main course is richly enhanced by the side portions of the pickle and salad and some spiced buttermilk The MIllets ( Khichdi and Breads) From the many delightful avatars of the humble khichdi, that onepot tasty, wholesome, easy-to make meal — to the range of flours and stuffings that go into making those many variants of breads, the Gujarati kitchen is as versatile and creative as it can get for these daily staples for meals or snacks Festival & Seasonal Fare From the elaborately prepared Undhiyu and the five-veg medley Panchkutiyu Shaak, from the crunchy Cholafali to the festive Ghooghra — Gujarat’s culinary calendar is adorned with a fabulous range of seasonal and festive dishes that engage the palate and delight the heart Mishthaan Rather than wait impatiently for its arrival as the last course, the Gujarati palate has long become accustomed to savouring the delights of mishthaan or dessert as an integral part of its main meal on the thali.

So, be it the light-as-air Shrikhand or summer favourite Keri no Ras there’s no deserting the Gujarati mishthaan anytime soon

Which is major food of Kerala?

Travellers are advised to read the FCO travel advice at gov.uk/foreign-travel-advice for the country they are travelling to. Foreign influence on the cuisine of Kerala is marked, with each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation.

The Moplah cuisine of the Malabar region has a distinct flavour, borrowed from the traders who regularly visited the region. Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger. The Portuguese introduced cassava, now widely eaten in Kerala.

The region is also famous for its Sadhya, served at the Hindu festival Onam and consisting of boiled rice and a host of vegetarian dishes on a banana leaf. Kerala cuisine also features a lot of sea food like fish, prawns, mussels and crabs because of its long coastline.

What is famous food in Maharashtra?

Street food, restaurant and homemade snacks – In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms are bhaji, vada pav, misalpav and pav bhaji, More-traditional dishes are sabudana khichadi, pohe, upma, sheera and panipuri, Most Marathi fast food and snacks are lacto-vegetarian. Some dishes, including sev bhaji, misal pav and patodi are regional dishes within Maharashtra.

  • Chivda is spiced flattened rice, It is also known as ” Bombay mix ” in the UK,
  • Pohe is a snack made from pounded rice. It is typically served with tea and is the most likely dish that a Maharashtrian will offer a guest. During arranged marriages, kanda pohe (literal translation, “pohe prepared with onion”) is most likely the dish served when the two families meet. It is so common that sometimes arranged marriage itself is referred colloquially as kanda pohay, Other variants include batata pohe (where diced potatoes are used instead of onion shreds). Other variants recipes of pohe are dadpe pohe, a mixture of raw pohe with shredded fresh coconut, green chillies, ginger and lemon juice and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds.
  • Upma, sanja or upeeth is similar to the South Indian upma, It is a thick porridge made from semolina perked up with green chillies, onions and other spices.
  • Vada pav is a fast food dish consisting of a fried mashed potato dumpling ( vada ), eaten sandwiched in a wheat bread bun ( pav ). This is the Indian version of a burger and is almost always accompanied with red chutney made from garlic and fried red and green chillies. Vada pav in its entirety is rarely made at home, mainly because home baking is not common.
  • Pav bhaji is a fast food dish consisting of a vegetable curry ( Marathi : bhaji  ) served with a soft bread roll ( pav ).
  • Misal Pav is a dish made from curried sprouted lentils, topped with batata bhaji, pohay, chivda, farsaan, raw chopped onions and tomato. It is sometimes eaten with yogurt. Usually, the misal is served with a wheat-bread bun.
  • Thalipeeth is a type of flatbread. It is usually spicy and eaten with curd. It is a popular traditional breakfast that is prepared using bhajani, a mixture of roasted lentils.
  • Sabudana Khichadi : Sautéed sabudana (pearls of sago palm ), a dish commonly eaten on religious fast days.
  • Khichdi is made of rice and dal with mustard seeds and onions to add flavor.
  • Varanfal is traditional Maharashtrian cuisine made up of pieces of dough cooked in the curry of Toor dal. Dal dhokli is a similar dish popular in Gujarat and Rajasthan,
  • Chana daliche dheerde is a savory crepe made with chana dal,

Like most Indian cuisines, Maharashtrian cuisine is laced with many fried savories, including:

  • Aluchi vadi is prepared from colocasia leaves rolled in chickpea flour, steamed and then pan fried.
  • Kothimbirichi vadi is made with cilantro leaves.
  • Suralichi vadi is a savory snack made from gram flour and yogurt, It consists of yellowish, tightly rolled bite-sized pieces. with garnishing of coconut, coriander leaves and mustard.
  • Bhelpuri : Bhelpuri (Marathi भेळ) is a savoury snack, and is also a type of chaat, It is made of puffed rice, chopped vegetables such as tomatoes and onions and a tangy tamarind sauce. Bhelpuri is often associated with Mumbai beaches, such as Girguam or Juhu. Bhelpuri is thought to have originated within the cafes and street-food stalls of Mumbai, and has spread across India where it was modified to suit local food availability. It is also said to be originated from Bhadang (भडंग), a spicy puffed-rice dish from Western Maharashtra. Dry bhel is made from bhadang,
  • Sevpuri type of chaat, It originates from Mumbai. In Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Supermarkets stock ready-to-eat packets of sev puri and similar snacks like bhelpuri,
  • Ragda pattice is a popular Mumbai fast food. This dish is usually served at restaurants that offer Indian fast food along with other dishes. It is a main item on menus of food stalls. This dish has two parts: ragda, a spicy stew based on dry peas and fried potato patties,
  • Dahipuri is a form of chaat and from Mumbai. It is served with mini puri shells that are more-popularly recognized from the dish pani puri, Dahi puri and pani puri chaats are often sold from the same vendor.
  • Sabudana vada is a deep-fried snack based on sabudana, It is often served with spicy green chutney and hot chai and is best eaten fresh.

What is famous food of Haryana?

Some of the famous dishes from the cuisine of Haryana are : Hara Dhania Cholia. Methi Gajjar. Kadhi Pakora. Mixed Dal.

In which state of India fish is eaten?

As the demand for fish consumption increases in India, an understanding of fish demand, supply and consumption based on GIS can be a useful tool for fisheries scientists, aquatic resource managers and policy planners in evolving a future strategy for fisheries business in the country GIS plays a pivotal role in visualising spatial data and understanding relationships between specific locations which helps policy planners and organizations to make more strategic business decisions.

In this study, state level fish production and consumption data (collected through secondary sources) was used for the analysis and to harness the potential of demand and supply of fish at state level in India, with main focus on state-wise surplus and deficit position of fish supply which will make a paradigm shift in near future, through GIS.

As per previous studies, demand for fish in the next decade is expected to increase due to the awareness about the nutritive value of fish. The existing per capita availability of fish is 6.5 kg and is expected to reach 9.0 kg by 2030. On the bases of demand and supply of fish across the states, a business map is prepared through GIS which will reveal the availability of fish, its demand and supply to needy locations through shortest route.

  1. Accordingly, this paper comprises one thematic map containing multiple layers, namely, first layer indicates fish production in lakh tones and second layer indicates fish consumption pattern at rural and urban levels.
  2. To generate thematic maps, India’s state-wise data was brought in tabular form through Microsoft Excel and then joined to Arc Info GIS software (version 8.0) with digitised map of India for further analysis.

This location based study is a part of intelligence GIS which is expected to be a useful tool for fisheries scientists, aquatic resource managers and policy planners in the developing countries and for evolving future strategy for fisheries business in the country. Introduction: The emerging production technologies for higher economic growth, population explosion and shift in dietary pattern are the driving force for rapid growth in demand for food of animal origins. During 1980-2000, per capita consumption of milk increased from 43 to 63 kg, fish from 3.5 to 5.8 kg and of meat and poultry from 5 to 6.8 kg (Paroda and Kumar 2000).

The consumption of fish has grown faster than that of any other animal product. Disparities in fish consumption pattern exists widely across the income groups depending on location of the households (rural, urban costal, etc.) and regime (Kumar and Dev, 2004). Fish production and consumption in India is dependent on a large number of species coming from marine and inland resources.

Each species varies in its commercial value which is governed by the catch and production pattern, consumer taste and preference. Production requirements depend on consumer preference and demand elasticity may vary across sources of fish and its species.

  1. A description of actual demand and supply analysis of fish is essential to plan for present and future population.
  2. Quantitative analysis of supply, demand and trade of fish is very useful for evaluating development strategies and options for disaggregated fish types, production categories, and grate-wise requirements.

With detailed analysis in this paper, one can identify priorities in terms of technologies for dissemination, research problems to be addressed, focus on investments, and the groups of fish that contribute most to food security of the poor. Rate of fish consumption in the coastal regions as well as in north-east states of India is increasing.

  • The consumption rate in north-eastern states is especially increasing in both urban and rural consumers.
  • Geospatial mapping is a location based study and it is a part of intelligence GIS which is expected to be useful tool for fisheries scientists, aquatic resource managers and policy planners in developing counties.
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It is being interestingly used as a decision support system for management of fisheries and aquaculture. In this context, the present study reveals information based on the secondary data at state level of India. GIS functionality for marketing of all the business goods is perhaps one of the most obvious and important tool.

In general, marketing is a question of demand (customers) and supply (retail outlets, shopping centers). Both demand and supply are easy to pinpoint to a geographical location. Therefore, it is interesting to analyse these factors with the help of GIS. The field has developed a new approach to marketing analysis imperative.

It also reveals the importance of geo-demographic research to marketing. All kinds of market segmentation techniques have been developed to define more precisely the target group of customers. There is a growing interest in the capabilities of GIS for marketing analysis.

  • It should be noted, however, that this interest is not focused on GIS per se.
  • Instead, people see GIS as a way to handle spatial information (Beaumont, 1991).
  • This paper describes the various kinds of GIS applications for marketing research.
  • Materials and Methodology For the study of demand and supply potential of fisheries in India at state level, data was used from Handbook Fisheries Statistics 2005 which is published by Ministry of Agriculture, Govt.

of India. These are the secondary data of fish production at state level. For the determination of number of household of urban and rural areas at state level census data 2001 was used which is published by Census Department, Ministry of Home, Government of India.

The number of persons per family in one household in urban and rural areas has been taken based on Census Department, Govt. of India 2001. For the analysis of data, Microsoft Excel software was used. Each urban and rural household at the state level is directly indicated by the number of persons of each state household.

Results and Discussion According to map 1, five states – Kerala, Tripura, Arunachal Pradesh, Delhi and Nagaland, have high demand of fish. These states showed more consumption capacity in comparison to local fish production. Kerala needed 0.57 lakh tonne, followed by Tripura (0.13 lakh tonnes), Arunachal Pradesh (0.13 lakh tonnes), Delhi (0.01 lakh tone) and Nagaland (0.01 lakh tonne) of annual fish supply.

  1. In urban areas of Kerala and Arunachal Pradesh, people consume more fish in comparison to rural area.
  2. People of Arunachal Pradesh consume more fish in comparison to other north-eastern states.
  3. Erala’s fish requirement is met from neighboring states like Karnataka, Tamil Nadu and Andhra Pradesh which have excess of fish production.

From fisheries trade point of view, Kerala is the nearest market centre for Karnataka and Tamil Nadu. Andhra Pradesh, which is the leading fish producing state in India, has annual excess fish production to the tune of 9.33 lakh tonnes. After feeding the state’s population, it supplies fish to Maharashtra, especially Mumbai, and north-eastern states.

  1. Gujarat has annual surplus fish production of 6.53 lakh tonnes and exports maximum fish to foreign countries, thus earning valuable foreign exchange.
  2. In the domestic market, it supplies fish to the states of Delhi, Maharashtra especially Mumbai, and Goa.
  3. Punjab and Haryana, two northern states, have surplus fish production.

Punjab has 0.84 lakh tonnes and Haryana has 0.07 lakh tonnes of excess fish production. These two states supply inland fish to market centres in Delhi which is the major fish consuming state in the northern India. West Bengal and Bihar have sufficient fish production to meet the demand of their own population.

West Bengal has 6.08 lakh tonne annual and nearby state Odisha has 2.45 lakh tonnes annual surplus fish production. There is a big demand of fish in north-eastern states like Arunachal Pradesh, Assam, Tripura, Manipur, Meghalaya and Nagaland. These north-eastern states are fulfilling their fish requirement from West Bengal, Odisha, Andhra Pradesh and Bihar.

West Bengal supplies some quantity of fish to Andaman Nicobar Islands, especially to Port Blair. Fish demand in India Tripura and Lakshadweep have been identified as maximum fish consuming states in India. These are followed by other states like Goa, Arunachal Pradesh, Kerala, Andaman Nicobar and Dadra & Nagar Haveli.

  1. In Arunachal Pradesh, rural consumption (2.18kg per person) is more than urban consumption (1.119 kg per person).
  2. In northern India, fish consumption is very low as compared to southern and north-eastern regions.
  3. Punjab and Haryana have taken lead in inland fish production with a maximum yield of 48,000 kg/ha/yr.

The trend in Punjab and Haryana has changed to a greater extent in recent years where farmers have adopted pisciculture instead of agriculture. It has no seasonal constraint and is economically more beneficial in comparison to other occupations and Indian Government is providing good support to the farmers for aquaculture.

In West Bengal, fish consumption in urban areas is higher than rural areas, whereas in Goa, it is the reverse. In Rajasthan, Punjab, Haryana and Jammu & Kashmir, only inland fish production activities are progressing well and fish production is more than its consumption. In Andhra Pradesh, fish production is equal to fish consumption and provides fish to the neighboring states like Maharashtra, West Bengal and some other north-eastern states where fish consumption is higher than production.

In Kerala, fish consumption is higher in urban areas than rural areas. The state plays important contribution to marine fish production. During the last decade, marine fishers are showing keen interest in adopting inland fish culture. In north-eastern regions of the country, Tripura is leading in fish consumption followed by Arunachal Pradesh.

Thus, study of the Indian fisheries reveals that the states like Tripura, Lakshadweep, Goa, Kerala, Arunachal Pradesh and Andaman Nicobar Islands are the major fish consuming states. Assam, with a predominantly fish eating population, has vast potential for development of fisheries but at present its demand outweighs supply, leading to huge import from outside the state.

The present annual fish production from all the sources is about 1.6 lakh tonnes against a demand of 2.05 lakh tonnes, according to a status report prepared by the state fisheries department. Due to lack of proper technical education, demonstration and research facilities in fisheries sector, intending aquaculturists are unable to contribute much in fish production of the state.

  • The state Government has, however, realised the vast potential of natural water resources and is currently implementing a comprehensive package with funding from the World Bank to develop sustainable fisheries in the Assam.
  • Fish consumption Thematic map in the present study also includes pie charts, representing state wise fish consumption in rural and urban areas.

According to map, Tripura and Lakshadweep have been identified as maximum fish consuming state with monthly fish consumption being 8.50 kg per person in rural areas and 2.39 kg per person in urban areas of Tripura and 4.04 kg per person in Lakshadweep.

  1. These are followed by other states like Goa, Arunachal Pradesh, Kerala, Andaman & Nicobar Islands and Dadra & Nagar Haveli.
  2. In Arunachal Pradesh, rural consumption (2.18 kg per person) is more than urban consumption (1.19 kg per person).
  3. In northern India, fish consumption is very low as compared to southern and north-eastern regions.

In west Bengal, fish consumption in urban areas is higher compared to rural areas, whereas in Goa, it is just the reverse i.e. fish consumption is higher in rural areas than in urban areas. Conclusion It can be seen through GIS that there are some states in India where fish consumption is less but production is very high.

  1. On teh other hand there are states, specially in North Eastern region, where fish consumption is much higher than production.
  2. In such regions, if the government adopts new fishing policy and technology, then production can be increased.
  3. The paper contains a thematic map, which is a very useful tool for planners, researchers, and people who are directly involved in fish business.

The thematic map is a significant tool which directly explains the real scenario of fish production and consumption at state level. References Cowen, D.J., 1988. “GIS versus CAD DMBS: what are the differences?” Photogrammetric Engineering and Remote Sensing 54 :1551-5.

  1. Excellent review of the differences in these three traditions.
  2. Dueker, K.J., 1987.
  3. Geographic information systems and computer-aided mapping, “Journal American Planning Association 53:383-90.
  4. Compares CAD, computer cartography and GIS, conceptually and also at some technical depth.
  5. Fisher, P.F. and R.
  6. Lindenberg, 1989.

“On distinctions among Cartography, Remote Sensing, and Geographic Information Systems, ” Photogrammetric Engineering and Remote Sensing 55 (10): 1431-1434. Reviews definitions of each of the three and shows how the disciplines are interrelated. Marble, D.F.

Which state is famous for fish?

10. Maharashtra – Maharashtra is famous for producing fish species like oriya chromis, grass carp. Apart from this, in 2020, the state experienced 561 thousand metric tons of fish production. Maharashtra is also one of the leading states for fish culture and deep fishing culture.

Which Indian state eats most fish?

The annual per capita consumption of fish for the entire Indian population is estimated at 5-6 kg whereas for the fish eating population it is found to be 8-9 kg. Average annual per capita fish consumption is highest in Kerala state at 30 kg which is very high compared to that of other states of India (Shyam, et al.

Which state is famous for fish in India?

Fishing in India is a major sector within the economy of India contributing 1.07% of its total GDP, The fishing sector in India supports the livelihood of over 28 million people in the country, especially within the marginalized and vulnerable communities.

India is the third largest fish producing country in the world accounting for 7.96% of the global production and second largest producer of fish through aquaculture, after China, The total fish production during the FY 2020-21 is estimated at 14.73 million metric tonnes. According to the National Fisheries Development Board the Fisheries Industry generates an export earnings of Rs 334.41 billion.

Centrally sponsored schemes will increase exports by Rs 1 lakh crore in FY25.65,000 fishermen have been trained under these schemes from 2017 to 2020. Freshwater fishing consists of 55% of total fish production. According to the Ministry of Fisheries, Animal Husbandry, Dairying, fish production increased from 7.52 lakh tonnes in years 1950–51 to 125.90 lakh tonnes in years 2018–19, a 17 times increase.

  1. Each year, India celebrates 10, July as the National Fish Farmers day.
  2. Oyilandy harbour in Kerala is the largest fishing harbour in Asia,
  3. It has the longest breakwater,
  4. India has 7,516 kilometres (4,670 mi) of marine coastline, 3,827 fishing villages and 1,914 traditional fish landing centers.
  5. India’s fresh water resources consist of 195,210 kilometres (121,300 mi) of rivers and canals, 2.9 million hectares of minor and major reservoirs, 2.4 million hectares of ponds and lakes, and about 0.8 million hectares of flood plain wetlands and water bodies.

As of 2010, the marine and freshwater resources offered a combined sustainable catch fishing potential of over 4 million metric tonnes of fish. In addition, India’s water and natural resources offer a tenfold growth potential in aquaculture (farm fishing) from 2010 harvest levels of 3.9 million metric tonnes of fish, if India were to adopt fishing knowledge, regulatory reforms and sustainability policies.