By Arun Wali 

 

The 29 States of India have their individual distinctive cuisines, for example, by State, like Goan; regionally, like Chettinad; by traditional style of preparation such as Dum Pukht; as a description, like Wazwan; by caste, such as Kayastha; or simply named after the community, like Parsi or Jain cuisine. Highlighting characteristics of cuisines of some States, the following is a thumbprint impression of their distinctiveness: