About Indian Cuisine The original Indian cuisine is influenced by Muslim, Portuguese, Persian, and British traditions. Over time settlers from different regions of the world fine-tuned the curry blend and style of cooking to suit their tastes.

Indian cuisine is popular for the variety and flavors of spices. The variety of Indian food is as varied and diverse as the country itself. It is the fragrance of spices that sets Indian cooking apart. The world "curry" is derived from "kari," meaning sauce. The general curry paste (or powder) is a blend of spices including cardamom, ginger, turmeric, cloves, coriander, nutmeg, and poppy seed. There are several variations to this general mix of blends.

In general the Indian cuisine differs from region to region. The taste and preferences of people differ based on the staple crops and spices grown in that particular state or region. However, meat dishes are more common in the north, notably, Rogan Josh (curried lamb), and the delicious Biriyani (chicken or lamb in orange flavored rice). The ever popular Tandoori cooking (chicken, meat or fish marinated in herbs and baked in a clay oven) and kebabs are part of northern cuisine. Mughlai cuisine is rich, creamy, deliciously spiced with nuts and saffron.

In the south, vegetable dishes are more common. Some popular breakfast dishes include Dosa (rice and lentil pancakes), Idli (steamed lentil cakes) and Sambar (lentil soup with vegetables), and Raita (yogurt with grated cucumber, tomatoes, onions, and mint). Coconut (flakes and/or milk) is a key ingredient in some South Indian cooking. In Western India there is a wide choice of seafood. Bombay duck (curried or fried bomnloe fish) and pomfret (Indian salmon) are common. Another specialty is the Parsi Dhan Sak (lamb or chicken cooked with curried lentils) and Vindaloo vinegar marinade. Fish is also a feature of Bengali cooking as in Dahi Maach (curried fish in yogurt flavored with turmeric and ginger) and Mailai (curried prawn with coconut).

In the south rice is the staple food, in the north this is supplemented and sometimes substituted by a wide range of flat breads, such as Pooris, Chappatis and Nan. Dal (crushed lentil soup with various additional vegetables) is common in both north and the south. In general, south Indians finish off their meal with yogurt.

Many sweets in India are made from milk. Indian ice cream called Kulfi and Rasgullas (cream cheese balls flavored with rose water), Gulab Jamuns (flour, yogurt and ground almonds), and Jalebi (pancakes in syrup) are the popular desserts. Some typical fruits include mangoes, pomegranates, melons, apricots, apples and guavas.