choose one state from each north,west,south,east and central india. for each of these, prepare a list of foods that are commonly consumed, highlighting any similarities and differences that you may notice.

Hi,

Consider the following classification, similarities and dissimilarities:

(West)Gujarat- Vegetarian food influenced by Jainism. Meal consists of Roti, Dal, Kadhi and Rice. Sugar or jaggery added to vegetable dishes. Spices are used extensively though less in summer. Sweets are typically dry and milk based. Emphasis on pulses. Roti usually made of millet flour. Coastal communities consume dried fish.

(East)West Bengal- Rice and fish are staple food owing to local soil conditions and access to sea. Typical meal is multi-course and perhaps the only one of its kind in south Asia. Vegetables include spinach, gourds, roots, brinjals and jackfruit. The food is served in a sequence of various preparations. Mustard and its oil are important ingredients. Poppy seed paste is unique to this region. Spices used extensively in different combinations. Range of desserts is extensive and mostly made of chhena ( a type of cottage cheese). Chinese food like rolls and chowmein first became popular in India in Bengal due to influence of Chinese origin settlers.

(North)Punjab- Food includes elements of both non-vegetarian or completely vegetarian according to preferences of people. Rotis and parathas are more popular due this being a wheat producing region. Tandoori (a type of barbecue) food is popular and influenced by settlers from north-west. Dishes like sarson da saag are popular. Butter is extensively used in preparations involving chicken. Paneer and chhole are popular among vegetarians. Street food consists of samosas and pakoras. Lassi (a drink of buttermilk) accompanies the meals.
 

(South)Kerala- Food is both vegetarian and non-vegetarian, including fish and meat. Coconut is an important part of food preparation. Rice is the staple food. Food is extensively spicy owing to availability of spices. Food has been influenced over centuries of sea based contacts with Araba, Mediterraneans and Europeans. Payasam, made of milk, cashews and coconut extracts, is the most popular sweet dish.
 

(Central ) Uttar Pradesh- Food is both vegetarian and non-vegetarian, being heavily influenced by the cuisines of Nawabs and Mughals. Awadhi and Mughlai are two main styles of cooking. Rich dishes like biryani ( a preparation of rice and meat with added spices and herbs), kebabs, koftas and mutton recipes owe their origin to these influences. Wheat is the staple food, hence roti is popular with vegetables and raita (a yogurt dish). Sharbat drinks are popular in this region. Sweets include kheer, barfi and laddoos.
 

Similarities- All cuisines of India include a staple of either rice or breads made of locally available grains like wheat and millets. Vegetable curries are important to all. Cooking by oil and use of milk products for sweet dishes are common to all. Both Kerala and Bengal cuisines include sour ingredients in their food to counter local humid conditions. Pickles are common to all parts of India.

Differences- Coastal states include seafood as an important part of their diet while interior states mostly consume chicken or mutton as non-vegetarian food. Vegetarianism is more prevalent in north India than south or eastern parts of the country. Religious tradition also influences food choices and homogenisation in the case of Gujarat. Local crops are consumed as staple. While both Mughlai and Bengali cuisine place high importance on preparation, the desserts are different. Central Asian influences are more visible in north India, particularly in barbecuing and forms of bread that are prepared. The type of spices used in foods and their combinations also vary with regions.