There is no single "Indian food"
Each region has its own staples, spices and cooking methods, shaped by climate, crops and history.
A quick tour
- North: wheat breads, dairy and slow-cooked dals, from Punjabi sarson da saag to Awadhi kebabs
- South: rice, lentils and coconut, from dosa and idli to Kerala sadya and Chettinad curries
- East: mustard oil, fish and sweets, from Bengali machher jhol to Odia dalma
- West: from Gujarati thali and Rajasthani dal baati to Goan fish curry and Maharashtrian misal
- Northeast: fermented flavours, bamboo shoot and smoked meats, from Assamese tenga to Naga cuisine
Coming soon
State-by-state guides, festival foods and the stories behind famous dishes.