Rakhi Dishes in North & South India - Raksha Bandhan Special

North India’s style of food is majorly influenced by the Moghuls whereas the food of the South is truer to its traditional roots. Foreign influences affected the cooking style of the North - the opposite is true in South India. The main course meals as well as desserts, both in North and South India, are cooked in a distinct manner with area-specific ingredients.

Rakhi integrates people all over the country but simultaneously highlights the diversity in the food of this nation.

The day is made more exclusive with the preparation of delicacies.

Rakhi Sweets

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Romancing with food from the Land of Cultural Heritage

Kashmiri pulao, chilli paneer and aloo puri, the prime dishes of Rakhi, are full of spices and various vegetables. In states like Delhi, Uttar Pradesh and Himachal Pradesh, these cuisines become part of each family’s meal on Raksha Bandhan. Mostly, mixed fruit raita made with several fruits like banana, pineapple, apple, mango and pomegranate and dahi vada are served to complement the feast. For dessert, jalebi is among the most common choices for all the special occasions.

Flavours from the Land of Dravids

Coconut rice with curd and mixed vegetables in coconut milk form South India’s main course meal for Rakhi. Coconut barfi is the most loved dessert and becomes exquisite when garnished with cardamom seeds. Pumpkin kheer is also a favoured sweet course, especially for the people of Hyderabad.

Bread versus Rice

In North India's food, wheat is used more often than rice. It is transformed into different kinds of bread like roti, paratha, naan or puri. Aloo puri, one of the popular dishes for Rakhi, is prepared by kneading dough from wheat flour.

In Kerala, Karnataka, Tamil Nadu and Andhra Pradesh, people prefer rice and coconut rice is the best example. This can be combined with sambhar, rasam or yogurt to make the food more nourishing and appealing.

Dairy Products versus Coconut

Use of dairy products in high proportion is the speciality of Punjabi food. Milk, paneer, ghee (clarified butter) and yogurt are all commonly used in dishes like chilli paneer and dahi vada.

People from the South have a strong preference for coconut and all their dishes mainly comprise of this ingredient. In the main meal, i.e., coconut rice with curd and mixed vegetables in coconut milk or the dessert, i.e., coconut barfi, it is the common and integral element.

Different Spices for Different Regions

Indians love spicy food but spices used by the extreme regions of India are vastly different. Spices like clove, cinnamon, cumin seeds and bay leaf are used to prepare Kashmiri pulao. Aloo puri is made tempting with the use of garlic, garam masala, carom seeds, mango powder and coriander.

South Indians do not use garam masala in their food. The spices mainly used are mustard seeds and curry leaves. Chillies are also a favoured option as these make the food aromatic and tasty. Spices can also be used in desserts. For the preparation of pumpkin kheer and coconut barfi, cardamom and saffron are considered good choices.

So this Rakhi, enjoy the assorted food styles of India. Decorate your dining table with different dishes and pamper your taste buds.

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