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Cuisine of India
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From Wikipedia, the free encyclopedia
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Cuisine of India
History
Etiquette
Regional cuisines
North India
North Indian cuisine
Awadhi
Braj
Bhojpuri
Punjabi
Haryanvi
Kumauni
Mughlai
Kashmiri
Rajasthani
Marwari (Jain)
Uttar Pradeshi
Pashtun
South India
South Indian cuisine
Andhra
Chettinadu
Karnataka
Kerala
Tamil
Hyderabadi
Udupi
Mangalorean
Mangalorean Catholic
Saraswat
East India/North East India
Bihari
Bhojpuri
Maithil
Magahi
Angika
Bengali
Odia
Jharkhandi
Assamese
Sikkimese
Arunachali
Meghalayan
Tripuri
Manipuri
Naga
Nepali
West India
West Indian cuisine
Goan
Gujarati
Marathi
Konkani
Koli
Agri
Malvani
Sindhi
Parsi
Pashtun
Other
Jain (Satvika)
Anglo-Indian
Fast food
Indian Chinese
Indian Indonesian
Indian Singaporean
Malaysian Indian
Mauritian
Thai
Balinese
Ingredients / types of food
Main dishes
Soups and stews
Desserts
Bread
Drinks
Snack foods
Spices
Condiments
Preparation and cooking
Handi
Karahi
Tava
Tandoor
Uruli
Related cuisines
Nepalese cuisine
Sri Lankan cuisine
Bangladeshi cuisine
Pakistani cuisine
Bhutanese cuisine
Tibetan cuisine
Afghan cuisine
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Cuisine of India
4 languages
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