This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi - Bihari – Bhojpuri – Kashmiri Punjabi – Rajasthani – Uttar Pradeshi Mughlai – more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – more..

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese – Nepali Jain (Satvika) – Anglo-Indian – Sindhi Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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Alcoholic, traditional

• Hadia: rice, Central India
• Mahua: Mahua flowers, Central India
• Feni: cashewnuts, Goa
• Toddy, Arrack: palm sap, South India
• Sonti: rice, (unknown)
• Chhaang
• Chuak

Alcoholic, non-traditional

• Indian beer
• Indian Made Foreign Liquor

Non-alcoholic

• Yong Coconut
• Lassi
• Bhang Lassi (intoxicating)
• Sharbat
• Indian filter coffee
• Jal jeera
• Tea
• Masala chai
• Falooda
• Sattu
• Chhachh (Buttermilk)
• Nimbu pani
• Aam panna
• Kala Khatta
• Thandaai
• Kokum Sarbat
• Mastani, pune
• Sambharam
• Laopani
• Apong
• Badam Dood (milk served with almonds, hot or cold)
• Kanji
• Gajjar Ka Doodh
• kesar kasturi