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Indian food is well-known for its sumptuous varieties and richness and is widely considered to be among the tastiest cuisines in the world. Indian food carries a typically strong and distinctly scrumptious aroma that is difficult to miss. If you have not tasted Indian food, I propose you give it a try as it is incredibly unique and different from nearly every other cuisine.

Indian food is well-known for its sumptuous varieties and richness and is widely considered to be among the tastiest cuisines in the world. Indian food carries a typically strong and distinctly scrumptious aroma that is difficult to miss. If you have not tasted Indian food, I propose you give it a try as it is incredibly unique and different from nearly every other cuisine.



Indian cuisines are segregated into four, based on the four geographic regions and all of them have distinct characteristics. In this short article we will attempt a short discussion on the south, north, east and west indian cuisines.

Lets start by talking a bit about North Indian cuisines. Fruits and veggies are a ample in North India and the region has extreme climates - cold winters - good monsoons and intense summers. Central Asia has had a great influence on North Indian culture and food. Nuts and dry fruits are used a lot and there is always a generous dash of cream, yogurt and ghee in the sweet North Indian dishes. The region is abundant in vegetables and as a result there are plenty of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Some of the famous North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani.

South India has plenty of coastal areas that receive lots of rainfall during the monsoons and consequently there is no dearth of crops, fruits and vegetables in this region. Rice is the staple food in this region with bread and rothis being supplementary. The most common dishes in South India are Sambhar and Rasam which are basically soups that are mixed with rice to give it flavor. Indian food can be spicy and pungent and South Indian food is more so, with the spiciest food being from the state of Andhra Pradesh. Commonly used spices in South Indian Curry leaves, chillies, tamarind and mustard. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. Dosa is made from rice and black lentils and is more like the Indianized version of the pancake. Carbohydrates and proteins are abundant in dosa and it is usually eaten for breakfast. Idli is the thicker version of Indian pancake made from a batter of rice and fermented black lentils. Both idli and dosa are served with soups like sambhar and chutney.

The Mongolians and Chinese have had some influence in the food styles and recipes of East Indian Food. The desert East Indian recipes are a real treat and the variety of sweet dishes in this region is huge. For the most part the food is fried and steamed and the staple food of this region is rice. Milk and yogurt are used in abundance while the spices used are similar to that used in South India. Fish is consumed a lot in East India and therer are lots sea food recipes in regions such as Kolkata. Sandesh, Momos and Thukpa are popular vegetarian dishes in this region.

The Western part of India has dry as well as hot weather and the vegetable supply is limited compared to other regions; but that doesn't seem to affect the lavishness and surplus of its cuisines. Gujurat is known for its sweet dishes and Rajasthan is famous for its spicy dishes. Staple food in this region depends on the cuisines and there is no preference to either rice or rothis.