Indian Cuisine

Indian cuisine is arguably the world's most complex and diverse — shaped by 5,000 years of history, 28 states with distinct regional traditions, multiple religious dietary laws, and the most sophisticated spice culture in the world. India grows 70% of the world's spices and uses them with unmatched complexity: a single masala (spice blend) can combine 10-30 ingredients in precise proportions. Regional diversity: North Indian (rich curries, tandoor cooking, naan, paneer); South Indian (rice-based, coconut, tamarind, dosa, idli, sambar); Bengali (fish, mustard oil, sweets); Gujarati (vegetarian, sweet-savory); Rajasthani (dried, preserved food from desert culture); Goan (Portuguese influence, pork, coconut). India has the highest proportion of vegetarians of any country (30-40%). The Mughals introduced biryani, kebabs, and rich cream-based curries that define 'restaurant Indian food' globally.