India is a land of diversity. Her countless landscapes, different languages, magnificent festivals and multi-ethnicity reflect the culture and tradition of this land. Indian cuisine is also as diverse and wonderful as the colourful country. From the northern tip of Kashmir to the southern state of Kerala, and from the western ghats of Gujarat to Nagaland in the east, India`s food habits are as variant and colourful as the people of India. However, a particular pattern exists among all this diversity. Apart from India, the traditional religious Indian cuisine has also gained popularity across the globe.

Religious influence on Indian food has bechanced due to the invaders, immigrations and intermingling of different people from the pre Christian era. The presence of diverse climatic condition has also helped to broaden the sets of ingredients present in the cuisines.

In India, food has become a marker of different religious and social identity. Every religion present with varying taboos and preferences, such as Hindus do not consume Cows, Muslims do consume beef and Jain population do not eat roots or subterranean vegetables. This eating habit further supports the fact that Indian cuisine has witnessed a heavy influence of religion.

The main religious influence on Indian food is of the Hindu religion. The Hindu influence on Indian cuisine is immense. The Hindus are mostly vegetarians for ethical reasons and this has They consume a vast range of different vegetables like tomatoes, cauliflower, spinach, green beans and potatoes to make different lavish dishes. They include several other vegetables like cluster beans, beetroot, eggplant, cucumber okra, and white radish. Brahmins are one of the highest castes in Hindu religion. They are strict vegetarians and do not consume meat, fish or egg. However, Brahmins of the eastern coastal regions are non vegetarians.

Another religious influence on Indian food is by the Muslim community. The Muslim influence on Indian cuisine contoured the Indian cuisine while offering it that desired shape with blessed aroma and flavour. The Muslim culture has introduced the lavish Mughlai cuisine to Indian culinary culture. Biryani, the rice-pulao with the mixture of meat and several meats roasts kebabs, flavoured with Indian herbs and spices are some of the famous dishes. Due to the Muslim influence on Indian food, these dishes are always served with almonds, pistachios cashews and raisins. Muslims introduced semolina, phirni, leavened breads and the famous tandoor style of cooking. In Muslim cooking culture, meats can also be cooked in tandoors marinating them in yogurt and spices.

Apart from Hindu and Muslim religion, Jainism community also has religious influence on Indian food. The Jain influence on Indian cuisine popularized the non veg items. In this community, people are influenced by the non-violence or ahimsa. Due to this they are strictly against consuming non-vegetarian food. They take the food that falls under the non- injurious food like rice, lentils, wheat, oil seeds and beans. They do not consume root vegetables, alcohol, honey and meat and also do not waste any food items. Basically their food concept is based on eating after sunrise in the morning and eating before sunset in the evening. They believe in fasting on certain days and offering food to poor people. They eat only those vegetables and fruits which become ripe on the tree.

Another important religious influence on Indian food is the Christian religion. Christian influence on Indian cuisine offered Indian cuisine that touch of contemporaneousness which later reshaped Indian food style to a great extent. This religion is the third largest religion in India. Soups, salads and grilled pork chops marinated in spices and chillies are the famous recipes among Indian Christians. Dishes like sausages, pudding, cutlets, biscuits and jams are famous Christian food items. Alcoholic drinks such as whisky, wine etc and spicy tea were some of the major drinks came to existence in India due to this religion.

The magic of Indian cuisine lies not only in the taste and tang but in its diverse pattern which marks Indian cuisine as the motley of several traditions, as the potpourri of various religion.