Indian cuisine is characterized by a variety of food choices due to its diversity of language, rich cultural heritage and geography. From the North side, wheat or wheat-based products, such as maida, are used to make roti, naan and chapatis. These breads are good to accompany sweet and creamy curries made with dairy products, tomatoes and nuts, distinctive in countries like Kashmir and Punjab with various spices like turmeric powder, cumin, coriander, red chilli powder, and garam masala. Such a heavy meal is balanced with “heeng tadka” known as asafoetida in English.
When one travels to the southern part of the country, most of the dishes are rice, which is a staple food, served with legumes and coconut- based dishes, which is their favourite ingredient. Mustard seeds, curry leaves and tamarind are commonly used in South Indian cooking. Popular southern dishes include idli, dosa and sambar, which are very popular in Tamil Nadu and Kerala.
West Indian food can surprise your taste buds with its combination of sweet, spicy and sweet. For example, Dhokla, Khandavi and Khakhra are very popular dishes in Gujarati cuisine and are widely known for their rich taste.
The flavours of the eastern regions like Bengal and Assam are slightly pungent and tangy. They use a lot of mustard oil, fish and rice. Examples of dishes include fish curry and Pakhala. The abundance of Indian food is a testament to its cultural diversity and climatic diversity.

Indian cuisine is characterized by a variety of food choices due to its diversity of language, rich culture and heritage and rich history and geography. From the North side, wheat or wheat-based products, such as maida, are used to make roti, naan and chapatis. These breads are good to accompany sweet and creamy curries made with dairy products, tomatoes and nuts, distinctive in countries like Kashmir and Punjab with various spices like turmeric powder, cumin, coriander, red chilli powder, and garam masala. Such a heavy meal is balanced with “heeng tadka” known as asafoetida in English.
When one travels to the southern part of the country, the cuisine changes completely; the region can be identified through the variety of dishes offered by the southern region. Most of the dishes are rice, which is a staple food, served with legumes and coconut-based dishes, which is their favourite ingredient. Mustard seeds, curry leaves, and tamarind are commonly used in South Indian cooking. Popular southern dishes include idli, dosa and sambar, which are very popular in Tamil Nadu and Kerala.
West Indian food can surprise your taste buds with its combination of sweet, spicy and sweet. For example, Dhokla, Khandavi and Khakhra are very popular dishes in Gujarati cuisine and are widely known for their rich taste.
Finally. The flavors of the eastern regions like Bengal and Assam are slightly pungent and tangy. They use a lot of mustard oil, fish and rice. Examples of dishes include fish curry and Pakhala. The abundance of Indian food is a testament to its cultural diversity and climatic diversity.