Indian cuisine is characterized by its sophisticated use of spices, herbs, vegetables, and grains. It varies significantly across regions, influenced by geography, religion, and history.

Regional Diversity

• North: Wheat-based breads (Roti, Naan), rich gravies (Mughlai influence), and tandoori dishes.
• South: Rice-based, abundant use of coconut, tamarind, and curry leaves (Dosa, Idli, Sambar).
• East: Focus on fish and sweets (Rasgulla, Sandesh); use of mustard oil.
• West: Diverse range from spicy Marathi curries to sweet Gujarati thalis and Goan seafood (Vindaloo).

The Spice Trade

India was the center of the global spice trade (Pepper, Cardamom, Cinnamon) for millennia, attracting Romans, Arabs, and later Europeans.

Timeline

• c. 2600 BCE: Evidence of turmeric, ginger, and garlic in Indus Valley.
• c. 16th Century: Introduction of potato, tomato, and chili by the Portuguese (now staples).