I’ll nominate a couple of regional Indian cuisines to align with one of the ideas under consideration for Cookbook of The Month which is Maunika Gowardhan’s recipes and books.
BENGALI – Spanning West Bengal in India and Bangladesh
Lots of vegetables and fish on the Indian (predominantly Hindu) side, more meat and slightly different preparations on the (predominantly Muslim) Bangladeshi side. Lots of overlap. All delicious.
MALABAR COASTAL – The southern part of the western coast, spanning Karnataka and Kerala.
Lots of seafood but also a wide variety of vegetables and meat prepared very differently than what one usually encounters in restaurants which tend to skew North Indian.
