North India
Almost all of those oily, buttery breads we all know and love come from North India, where tandoori roti and naans, stuffed parathas and kulchas are just as popular as rice. The hot summers and cold winters mean dishes are inspired by an array of seasonal produce, and vegetarian fare is common. Curries are thick, moderately spicy, creamy (and delicious!).
South India
Rice grows best in hot, humid conditions, and so South India’s climate means it is produced (and eaten) by the sackload. Much of South India is coastal so seafood is a big deal in this region, both curried and grilled, along with plenty of vegetarian dishes too, such as daal (lentil curry) or sambaar (lentil soup). Southern India is known for being the spiciest region of them all, so be prepared to have your taste buds tingled.
East India
More meat is eaten in East India than in other regions of the country, particularly fish, as the cuisine is heavily influenced by neighbouring China and Mongolia. Sweets and snacks are ultra-popular here – sugary, oily, coconutty sweets.
West India
There is a huge diversity of food in the western region of India – from Goan fish curry to Portuguese-influenced xacuti and vindaloo. Thali is a Gujarati style of eating, with small tastes of up to 10 different dishes on one large plate. Savoury fried snacks called farsan also come from this part of India.
