Indian food varies greatly by region, with each area having its own unique cuisine. In North India, curry is richer and uses vegetable oil, ghee, cumin, onions, ginger, garlic, and tomatoes, while the traditional thali meal from Rajasthan remains a popular way to eat, though now using metal plates instead of gold or silver. Overall, India has extensive vegetarian and non-vegetarian options varying by local culture and geography.

2. Introduction
Indian food is now quite popular almost around the world
but the food availablein India, whether in 5 star hotels, in
finerestaurants or in homes is definitely a different
experience.
Eachregion hasits unique cuisineand the Indian curry tastes
different from each area.

3. Punjab dhaba

4. Amritsari kulcha
• Thecurry in North is,
however, richer with a
vegetable oil or purified
butter asthe medium
flavored with cumin seed,
ina gravy of onions, ginger
andgarlicwith tomatoes
used as the souring agent.

6. Halwai

7. Rajasthan

8. ShahiThali
Eatingfrom a thali, around
tray hasnot changed over
the centuries, although
functional metals have
replaced the gold and silver.
Sometimes the thaliis
placedon a low table and
one sit’s cross-leged on the
ground in front of it, shoes
removed and feet tucked
away.

10. Mithai

11. Maharastra

12. Fish Fry
India is primarily
vegetarian, but, it hasa
vast variety of non-
vegetarian cuisines in each
regional style depending
upon their food culture
andgeographical location,
suchascoastal areas.

14. Sweets