Cuisines fromChina

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to perid. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the chinese cuisine. The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.

Chinese Cuisines

Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines

North Indian

Cuisines from Northern India

North Indian cuisine is a part of Indian cuisine, from the region of Northern India which includes : Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Gujarat and West-Central Uttar Pradesh. This is also a major cuisine in the Northern-Eastern regions like Eastern Uttar Pradesh (Purvanchal) and western Bihar as well as central regions like Madhya Pradesh.

North's Cuisines

Awadhi, Bihari, Bhojpuri, Kumauni, Kashmiri, Mughlai, Punjabi, Rajasthani, Cuisine of Uttar Pradesh

South Indian

Cuisines from Southern India

South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger.

South's Cuisines

Andhra Cuisine, North Karnatka Cuisine, South Karnatka Cuisine, Coastal Karnatka Cuisine, Coorgi Cuisine, Udupi Cuisine, Kerala Cuisine,Tamil Cuisine, Chettinad Cuisine

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