Indian food is a fusion of various regional styles that have evolved. Because of this, the food of India has a long history and continuity even before it was introduced to the west by traders from the West and Central Asia. Today, Indian cuisine continues to evolve, grow, and transform as it finds new outlets and flavors. Although the country is fast becoming one of the world’s leading food destinations, Indian cuisine continues to adapt and take on new influences from the local market.
Regional variation in Indian cuisine refers to differences in the ingredients and cooking methods used between regions. Cooking techniques may include grilling, roasting, stir-frying, pan-frying, baking, or even using dry ingredients like rice or yogurt. Regional variations also depend on the availability of local resources and the ability of people in a particular region to produce or harvest that specific type of plant or ingredient. Given the wide regional differences, the Indian food continues to change and prosper according to the local availability of ingredients and local cooking practices.
Southern Indian cuisine, for example, is famous for its rice and lentils. Rice and lentils are staples in many Indian households and are generally available at any supermarket. The variety of rice used varies by region as well, with some rice dishes containing only rice while others contain either cowry or gram flour to create a thick, white porridge. Gram flour is used extensively in Baba Ganouj, an authentic, traditional dessert made with roasted milk and ground almonds.
West Indian cuisine is famous for its use of coconut, which is commonly used to give flavor and thickness to dishes. Coconut is also eaten as an alternative to rice in salads and even in desserts while being a popular street food in Delhi. In the Marathas, a wheat dish called ‘Rasgulla’ is cooked with coconut milk and spices such as cinnamon and cloves. To the south of India, there are also regional variations on the Indian cuisine theme, with ingredients such as khichdi (chapathi) and rice cooked in coconut oil.
Besides such regional variation, there are wide varieties of dishes served across the country, which have evolved through the influence of various regions and communities. A popular South Indian dish called ‘Maach-Bhaat’ is a rice dish cooked with spices. A regional variation of this dish is ‘Chhena-Pani.’ Most dishes use chicken or beef; however, there are many other dishes that are veg-only.
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