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The cuisine of India

AndhraPradesh ArunachalPradesh Assam Bihar Chhattisgarh Goa Gujarat Haryana HimachalPradesh Jammuand Kashmir Jharkhand Karnataka Kerala Madhya Pradesh Maharashtra Manipur Meghalaya Mizoram Nagaland Odisha Punjab Rajasthan Sikkim TamilNadu Telangana Tripura Uttar Pradesh Uttarakhand WestBengal Andaman andNicobar Islands Chandigarh Dadra and Nagar Haveli Daman and Diu Lakshadweep National CapitalTerritory of Delhi Puducherry
The foods of India
There’s astounding complexity in the flavor profiles of Indian dishes, from the simplest snacks to the most elaborate of special-occasion feasts, and in the diversity of countless regional and local versions of the national cuisine.
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Spices are at the heart of almost any Indian dish.
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Masala is a premade blend of spices used in many main dishes and sauces. In Indian cuisine, spices complement each other; recipes are developed so that no particular spice or flavor stands out or overpowers other flavors. Some of the most popular Indian dishes are:
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1. Biryani. It is a mixed rice dish which can include any kind of meat, eggs or vegetables.
2. Dosa.
3. Butter chicken/Butter paneer.
4. Tandoori meats, vegetables and bread.
5. Samosas.
6. Chaat.
7. Daal Makhni.

Kadai is the Hindi name for a wok. It is a versatile pan that is used to cook almost every Indian meal. It has evolved through time! Kadai is considered one of the most essential Indian cookware.
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