India’s cuisine is a journey through history, geography, and culture. Each region tells its story through food — influenced by climate, trade, religion, and generations of tradition. North India: Rich gravies, breads (naan, paratha), and the bold use of dairy — think butter chicken, chole bhature, and rogan josh. South India: Aromatic spices, coconut-based curries, rice delicacies, and iconic dishes like dosa, sambar, and fish curry. East India: Delicate sweets (like rasgulla), mustard-flavored curries, and a seafood-heavy diet — especially in Bengal and Odisha. West India: From the fiery Rajasthani laal maas to the sweet-and-sour flavors of Gujarati thalis and spicy Goan vindaloo. Northeast India: Earthy preparations using bamboo shoots, fermented ingredients, and unique herbs found only in this region. Spices & Ayurveda: Indian cooking balances taste and wellness, often rooted in Ayurvedic principles. Traditional Cooking Techniques: From open fires and clay ovens (tandoors) to slow-cooking in copper pots. Festive Foods: Special dishes prepared during festivals like Diwali, Eid, Pongal, and Holi. Eating Customs: Meals often served on banana leaves or thalis, with a deep focus on hospitality. Regional Cuisines
Culinary Culture & Practices
