Just like the culture, the food of the Indian subcontinent is also varied. The culinary style and dietary habits alter from one region to another. India has been invaded by a number of foreign powers at different ages. The local tastes of the Indian dishes gradually got influenced by the foreign culinary styles like that of British, Persian, Arab, Aryan, Portuguese and others.

In India, cooking is considered almost as an art. Often particular culinary styles of a family is passed on from one generation to another! Proper use and blend of the aromatic spices is behind the secrets of good cooking in India. Generally in an Indian home, a meal comprise the staple food of rice or bread, different preparations of vegetables and meat. The meal is often rounded off with desserts. Chewing betel leaf (paan) with cardamom, aniseed, clove, arecanut etc is a traditional practice after eating an Indian meal.

On the basis of food and the different eating habits, India can be divided into 4 distinct regions of North, South, West and East. India has an extensive variety of cooking. It varies with the region, available resource of food, culture and the gastronomical delights of the local people of that particular states or areas. Here some of them are discussed in brief:

Food of South India

The dishes of south Indian states are usually marked with heavy use of coconuts and a variety of spices. Dosa, idli, Malabar fried prawns, appam, rice puttu, sambhar etc are some of the typical dishes of Kerala. Puttu is a favorite dish of the Keralites. Sweetened coconut milk is another popularly used food ingredient in Kerala. Puttu is prepared by steaming rice powder in bamboo shoot. According to traditional cuisine of Kerala, meal is served on large banana leaf.

Tamarind is extensively used in cooking in Tamilnadu. This enhances the sour taste of the food items. This characteristic distinguishes the Tamil food from other south Indian dishes. People of Andhra Pradesh uses excessive chillies to improve the taste of their dishes.

Food of West India

The food items of western India are known for their unique aroma and tastes. The desert cuisine of western India are reflected by the Gujrati and Rajasthani dishes. The people of these states love to have different variety of pickles (achar) and pulses.

Thali meal is very popular in Gujrat. When all the food items of a meal are served on a large plate it is called a Thali. A light meal prepared with lentil and rice is known as khichdi. Often Kadhi prepared from spiced yogurt is served with it.

Portuguese influence is seen in the cooking style of Goa. Sweet and sour tastes are typical of the culinary style of the state. Duck baffad, egg molie and vindaloo are the favorite dishes of the local people.

The Maharashtrians have popularized Vada; which is prepared from fried rice-flour balls. The coastal people of Maharashtra also eat shell fish, prawn, crab etc. Meat and variety of fishes are also favorite dishes of the Maharashtrians. Another local dish known as Amboli is also very popular. Puran poli is a favorite sweet dish of the local people.