Indian cuisine is diverse in each region, state and even community within India. Indian recipes have been influenced by environmental, social, religious and political factors during India's 2000 years of history. The recipes are as old as time, yet each recipe may have its own heritage and origin - each Indian chef carries the secrets passed down by family heritage for that particular recipe, the dish may vary from family to family. No two dishes are exactly the same even though the ingredients are similar. Each chef in India adds their own twist to each dish.

Indian cuisine is characterized by the extensive use of Indian spices, herbs, vegetables and fruits. Vegetarianism is an important part of Indian society and is reflected in the cuisine.

The staples of Indian cuisine are Pearl millet, rice, whole wheat flour, and a variety of pulses, of which the most central to this cuisine are masoor, channa (bengal gram), toor (pigeon pea or yellow gram), urad (black gram), and moong (green gram).

Most Indian curries are cooked in vegetable oil. In northern and western India, peanut oil is popular, while in eastern India, mustard oil is more commonly used. The most important or frequently used spices in Indian cuisine are chilli pepper, black mustard seed, cumin, turmeric, fenugreek, asafoetida, ginger, coriander, and garlic. One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive garam masala blend. Goda masala is a comparable, though sweet, spice mix that is popular in Maharashtra. Some leaves commonly used for flavoring include bay, coriander, fenugreek, and mint leaves. The use of curry leaves and roots is typical of Gujarati and all South Indian cuisine. Sweet dishes are seasoned with cardamom, saffron, nutmeg, and rose petal essences.

Indian Cuisine