STAPLE INGREDIENTS

Rice  and Wheat (Roti, Naan)

Spices: Cumin, coriander, turmeric, cardamom 

Legumes: Lentils (dal), chickpeas

Dairy: Ghee, yogurt, paneer 

Grains: Wheat (for flatbreads like naan) and rice (for pilaf dishes like qabuli). 

Meat: Lamb, chicken, and beef are widely used in stews and kebabs. 

Vegetables: Spinach, eggplants, tomatoes, onions, and carrots are essential. 

Spices: Cardamom, coriander, cumin, saffron, and cinnamon are used extensively.

Rice (main staple) 

Fish: Hilsa is particularly revered. 

Spices: Mustard seeds, turmeric, chili, and coriander. 

Legumes: Lentils (dal) 

Rice (staple food) 

Coconut (milk and grated) 

Spices: Curry powder, cinnamon, cloves, cardamom

Vegetables: A variety of fresh, local vegetables

Rice (main staple) 

Lentils (dal) 

Vegetables: A variety of local and seasonal vegetables

Spices: Ginger, turmeric, cumin 

Rice (especially red rice) 

Chili peppers: Used liberally in many dishes. 

Cheese: Particularly Ema Datshi, made from local cheese. 

Vegetables: Seasonal and local varieties. 

Fish: Tuna is a primary source of protein. 

Coconut: Used in various forms—milk, grated, and oil. 

Rice: Often served with fish and curries. 

Spices: Chili, garlic, and ginger.