Indian cuisine is as diverse and vibrant as the country itself. The cuisine keeps on changing with every state and sometimes even different cities within the same state. For instance, eastern Indian cuisine and western Indian cuisine is as different as chalk and cheese. North Indian cuisine is predominantly wheat based whereas south Indian cuisine makes use of rice extensively. However, the commonality emerges with the use of spices which are very specific to Indian sub-continent.

Food is a serious business in India. From dawn to dusk, Indian housewives spend hours planning meals one after the other. Little girls are initiated early in the kitchen. Recipes are passed on from one generation to another as family heirlooms.

Majority of Indians are essentially vegetarians; it goes with their religious beliefs. But more and more people are discovering the succulent taste of non-vegetarian food. It is actually a strange paradox, for a Brahmin from north India non-vegetarian food and certain vegetables like onion and garlic may be a taboo, but for their Kashmiri counterparts, onion and garlic is a taboo but non-vegetarian is an essential part of their diet.

Indian cuisine has been a melting pot of various cultures which over the years have left an indelible mark on it. Indians start their day with a hot cup of tea. That is a legacy left behind by the British. The biggest influence on Indian cuisine has been of Mughals who brought the richness of dry fruits in their non-vegetarian preparations. On the west coast, Portuguese influence on the local cuisine cannot be ignored.

What we really call an Indian cuisine is an imprint of people who came and spent time in this colourful country. The great thing is that Indian food has gained a lot from such cultural intermingling.