Exploring Indian Traditional Cuisine : Our health is directly to our food. The body is formed as per the food we eat. We have a saying here, 'Jaisa Khaye Anna, Vaisa Hoye Man'. That is why it is said that the treasure of health is hidden in the kitchen. In our country, in different regions, food is eaten as per the weather, environment and availability.

Today we have brought for you information about some such dishes and food items, which are the traditional food of different parts of the country. However, with time, there is a lot of change in them and many items are now becoming extinct. But food is not only to taste but also to our memories. Therefore, it is our responsibility to preserve our traditional food.

Indian traditional food

Indian traditional food is known for its diversity, nutrition and distinct cultural traditions. Due to the geographical and cultural diversities of the country, the characteristics of Indian food may vary from region to region, but some common properties and characteristics are found in almost all traditional dishes. Today we are telling you about the characteristics of some such traditional foods and their benefits.

1. barley (coincidence)

Area: Bihar, Uttar Pradesh, Jharkhand
Sattu is made from roasted gram lentils, other pulses, rice or wheat. It is a major ancient dish, used especially in summers. It was mixed with water and drunk or mixed with flour to make parathas or laddus. Sattu contains high amounts of protein and is considered an energy-giving food.

2. Garlic of A dish in South Asian cuisine made of rice and lentils (Garlic Khichdi)

Area: Rajasthan
This is a special type of Khichdi in which garlic and local spices are added. It is very popular in the rural areas of Rajasthan during cold weather or winters. Its taste is rich with deep spices and it is easy to digest.

3. Lapa (Lapa)

Area: Himalayan region (Uttarakhand, Himachal Pradesh)
Lapa is made from a mixture of barley flour and rice. It is a type of porridge made with boiled grains in the Himalayan regions. This dish has a simple taste and is especially eaten in cold weather.

4. millet of Bread (Kodo Ki Roti)

Area: Madhya Pradesh, Chhattisgarh
Kodo is an ancient grain that has gained popularity again these days. The roti made from it is extremely nutritious as it contains fibre, protein and a low glycemic index, making it beneficial for diabetic patients.

5. Fara/Sweet Fara Ya Kheer (Teacher/Teacher's Choice)

Area: Chhattisgarh
It is a rice flour dish which is a popular dish in the rural areas of Chhattisgarh. Fara is prepared with plain rice flour and sometimes it is cooked with sweetened milk which is served as kheer. It is a simple, inexpensive and delicious dessert.

6. Mango of Bread (Mandua Ki Roti)

Area: Uttarakhand
Made from Mandua (Ragi/Finger Millet), this roti is very popular in Uttarakhand and Himalayan regions. Mandua is an extremely nutritious grain that is rich in calcium and iron. This roti is especially eaten during the winter season and is served with desi ghee.

7. Palthi (Palthi)

Area: Tamil Nadu
Palthi is a soup made from local herbs and greens. It is especially consumed to keep the body cool and provide nutrition. Palthi was also used in ancient medical practices and was made from special types of medicinal plants.

(Disclaimer: This article is based on general information. We do not make any claim regarding it.)