Orissa Cuisine, Indian food is delicious and has the influence of several neighbouring states.

Gujarati Cuisine refers to the native dishes prepared in the various regions of the state which is primarily vegetarian and influenced by Jainism.

Rajasthani Cuisine has been influenced by Rajput and Brahmins as well as by its arid topography. It is a place known for its variety of lip smacking snacks.

West Bengal cuisine has been developed and embellished through lots of sources as Bengal had different rulers through the ages.

Sindhi cuisine cites to the native cuisine of the Sindhi people from the Sindh region, now in Pakistan. Sindhi food is widely consumed by Indian people as many Sindhis migrated to India post partition.

Kashmiri cuisine has been influenced by Hindu Pandits and by the dishes of Afghanistan, Central Asian and Persian.

Punjab, the land of abundance has a cuisine, which caters to the characteristic needs of its people.

Goan cuisine is a combination of different influences i.e. Portuguese, Hindu and Christian through the centuries.

Tamil Cuisine is famous for its aroma, flavour and scrumptious taste. Tamil Nadu is renowned for using variety of spices and rice is the staple food of this region.

Maharashtrian cuisine refers to the distinguished Marathi dishes both of coastal and interior areas.

Cuisine of Kerala comprises both vegetarian and non vegetarian dishes. This cuisine is a mixture of native and foreign dishes adapted to the taste of Kerala.

Bihar cuisine, Indian food, is spicy and an end product of different culture and civilisation.

East Indian Cuisine is exclusive and unsurpassable for its wide assortment. The cuisine of East India consists of the dishes from states like Bihar, West Bengal, Jharkhand and Orissa.

Mangalorean cuisine is popular for its distinct flavour which is quite spicy. Mangaloreans are fond of rice in different forms- red grain rice, sannas, pancakes, rice rottis, and neer dosa. Fresh coconut is an integral part of Mangalorean cuisine.

Andhra cuisine is largely vegetarian but the coastal areas have a large repertoire of seafood.

Karnataka`s cuisine is characterised by distinct textures, flavours and tastes

Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim to Rice is the staple food.

Tamil Nadu is famous for its extravagant feasts containing lip-smacking culinary.

Assortment of Uttar Pradesh cuisines originates from royal kitchens as well as from the street corners and sweetmeat shops. Recipes and cooking techniques from the state have influenced the fine dining scenario across the country.

The Marathas ruled in Tamil Nadu for 12 years and they had great influence in the Tamil Nadu cuisines.

Muslim Influence on Indian Cuisine brought about a radical change with the variety in cooking.

Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.

Among the Indian regional cuisine, North East Indian Cuisine is indigenous and influenced by neighbouring countries.

The cookery of the Central Indian Cuisine, the cuisine is termed as `Diversity of Cuisine`.

Awadhi Cuisine comprises of the dishes of Lucknow. The cuisine has both vegetarian and non-vegetarian dishes. Awadh has been influenced by the techniques of Mughal cooking.

There are numerous types of spices found in the country which enhance the flavour and aroma of the food making them more delicious. Apart from being the flavouring agents some these also serve medicinal purposes.

History of Indian spices narrates the tale of spice trading that dates back to the ancient civilisations.

South Indian foods are popular for their non-steaming spices like cinnamon, cardamom, ginger, etc.

Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are indispensable part of Indian culture during auspicious occasions.

Two types of Influences on Indian Food are seen according to religious beliefs and various invasions.

The culinary flavours in Indian food exhibit varied Indian Culinary Influences by Indian Invasion.

Religious influence on Indian food and cuisine has been momentous and has shaped the current cuisine of India, which is popular throughout the globe.

Food in Indian culture stands as the logo of racial synthesis.

Indian soups are deliciously made with spices and vegetables and are also good appetizers.

A curry in India is a spicy stew-like dish, something that is wholly based on sauce prepared with vegetables and spices.

Food festivals of India are the various colourful festive events celebrated in various states which portray the regional cuisines of numerous portions of the country in the form of different delicious food items.

Milk is a very primitive member in the diaspora of Indian food. It occupies a special position both to the vegetarians as well as the non-vegetarians. A lot of Indian sweets are churned out of milk.

Indian Food Festivals have become quite significant for the Indian food industry in contemporary India.

Indian Cooking Techniques are a combination of some methods that are required to master.

The Indian Food Industry developed rapidly and presently, it is one of the highest profiting sectors of the nation.

Chutney is an expression applied to a host of spicy savours and condiments in Indian art of cookery. Chutney is usually a mix of salty, sweet and tangy flavours thus satisfying all the taste buds at once.

Paneer or cottage cheese is an essential part of South Asian cooking and is used for desserts, snacks or for main course

Pickles are fundamental in Indian cuisine for awakening the appetite and can range in flavor, textures, and ingredients.

Indian Street Food is a unique combination of tasty appetizer, which at the same time is easy on the pocket.

The word dabbawala designates a person of Mumbai city who delivers lunch boxes to office workers.

A Dictionary which is extensive in its listings of Food Preparation Terms.

Cooking is a form of art and requires patience to make the perfect dish. Here are some of the essential tips to make some of the typical Indian Cuisine.

A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost always served cold. Salads usually consist of cucumbers, radish, carrots, onions and tomatoes sprinkled with salt, pepper and lemon.

Raita is a very healthy, fresh and extremely delicious dish. It`s a wonderful treat in hot summers.

Wheat is a cereal grain which provides immense health benefits. The predominance of the wheat dishes in Indian culinary was first observed during the Harappan civilization.