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Gulf Asian English School Sharjah

The document is a project report submitted by Mariya Quaid Joher of Gulf Asian English School Sharjah for their AISSCE Examination in 2021. The project analyzes data on Indian cuisines, classifying them into North, South, East, and West regions. It provides an introduction to the different cuisine styles in each region, focusing on popular dishes and ingredients like vegetables, spices, herbs and grains. The report includes sections on the source code, data reports, and bibliography used for the project.

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209 views13 pages

Gulf Asian English School Sharjah

The document is a project report submitted by Mariya Quaid Joher of Gulf Asian English School Sharjah for their AISSCE Examination in 2021. The project analyzes data on Indian cuisines, classifying them into North, South, East, and West regions. It provides an introduction to the different cuisine styles in each region, focusing on popular dishes and ingredients like vegetables, spices, herbs and grains. The report includes sections on the source code, data reports, and bibliography used for the project.

Uploaded by

zain
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Gulf Asian English School Sharjah

Department of Computer Science


A Project Report on

DATA ANALYSIS OF INDIAN CUISINES

For AISSCE Examination – 2021

[ As a part of the Informatics Practices course (065) ]

Submitted By :

MARIYA QUAID JOHER

12 C
Gulf Asian English School , Sharjah

Department of Computer Science

Certificate

This is to certify that Mariya Quaid Joher of grade 12 C has completed the
Informatics Practices project on

Data Analysis of Indian Cuisines

Under the guidance of Ms. Shoba.S

For AISSCE EXAMINATION 2021.

Internal Examiner External Examiner

Date : Date :
ACKNOWLEDGEMENT
I would take this opportunity to express my gratitude and thanks to Our
Management and Principal Dr.Nasreen Banu for providing all the necessary
resources and facilities in the school without which it would have not been
possible to complete this project.

I would also extend my sincere thanks to my informatics teacher Ms. Shoba.S for
her guidance and support in completing this project.

Finally I also extend my heartfelt thanks to my Parents and Friends who helped
and encouraged me a lot in finishing this project within the limited time.

Thanking you,

Name: Mariya Quaid Joher

Class: 12 C
ABSTRACT
Indian Cuisines

This project is about the Variety of Indian Cuisine. It tells us about various dishes
in various states and regions. We have classified them on the basis of region that
is North, South, East and West Cuisines. It also tells us the course of these
cuisines and which State its popular in.
CONTENT

❖ INTRODUCTION

❖ SOURCE CODE

❖ REPORTS

❖ CONCLUSION

❖ BIBLIOGRAPHY
INTRODUCTION
Indian foods consists a lot of Vegetables, Spices, Herbs, Grains etc. Significant
portion of Indian food is Vegetarian. Some Indian foods also include Non-
Vegetarian Diet. Indian Cuisines can be mainly classified into : North Indian, South
Indian, East Indian and West Indian.

NORTH INDIAN FOODS: Punjabi food can be both vegetarians as well as non-
vegetarian. Punjabi food is one of the best forms of Indian cuisines.

SOUTH INDIAN FOODS: South indain food consist of rice, mild spices, coconut etc.
Some of the well known dishes are: idli, dosa, sambhar, rasam, fish fry and many
more.

EAST INDIAN FOODS: East indian food is famous for its sweets. Fish and sea food
are also very popular. Its popular deserts are: Sandesh, Rasabali, Rasagolla etc.

WEST INDIAN FOODS: West indian food consist of four major groups: Gujarati,
Rajasthani, maharastrain, and goan. Each are entirely different form one another.
Gujarati food is mostly vegetarian.
SOURCE CODE
REPORTS

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